Soybean milk vegetable egg spaghetti and method for making

A technology for soybean milk and eggs, applied in the food field, can solve the problem of inability to adapt to nutritional components, and achieve the effects of scientific and feasible production technology, abundant raw materials, and appetite enhancement.

Inactive Publication Date: 2004-11-03
刘志恒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing noodles are mostly various flours and mixed substances with eggs, sugar, oil, and salt. With the improvement of human living standards, they can no longer adapt to the requirements of people's required nutritional ingredients, and they need to be continuously developed. new noodle food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0008] A. Soy milk and egg noodles

[0009] a. Product composition and weight ratio: 100 kg of wheat flour, 25-32 kg of soybean milk, 1.8-2.3 kg of egg liquid, 0.8-1.3 kg of salt, or 0.16-0.22 kg of edible alkali. Rolled soy milk and egg noodles.

[0010] b. Production method:

[0011] 1. Soymilk production: According to the conventional process, soak the soybeans in water and put them into the refining machine to obtain soybean milk. It is required to prepare 200-250 kilograms of soybean milk with 100 kilograms of soybeans.

[0012] 2. Combined noodles: weigh 100 kg of wheat flour according to the weight ratio, add 25-32 kg of soybean milk, 1.8-2.3 kg of egg liquid, 0.8-1.3 kg of iodized salt (solid salt dissolved in water), or add Add 0.16-0.22 kg of edible alkali and pour it into the noodle making machine.

[0013] 3. Noodle rolling: Put the combined noodles into the noodle rolling machine to make fresh noodles with soy milk and eggs.

[0014] 4. Inspection and packagin...

specific Embodiment 1

[0026] Soy Milk Egg Chive Noodles

[0027] The composition and weight ratio of the noodle product are as follows: 100 kg of wheat flour, 20 kg of vegetable juice, 7 kg of soybean milk, 1.8 kg of egg liquid, 1.1 kg of salt, and 0.18 kg of edible alkali, mixed and rolled into soybean milk egg leek noodles .

[0028] How to make this noodle:

[0029] (1), preparation detoxification liquid: i, salt, alkali detoxification liquid, add 100 grams of edible iodized salts and 500 grams of edible alkalis with 100 kilograms of water by weight ratio and form; ii, acetic acid solution, by weight It is prepared by adding 100 kilograms of water to 200 grams of edible vinegar.

[0030] (2), detoxification: After weighing the leek, put it into the salt and alkali detoxification solution and soak it for 50 minutes, then soak it in the acetic acid solution for 10 minutes, after removing the pesticide residue, wash it with water, and then remove the accompanying water.

[0031] (3), squeeze the...

specific Embodiment 2

[0036] Soy Milk Egg Carrot Noodles

[0037] The composition and weight ratio of the noodle product are as follows: 100 kg of wheat flour, 20 kg of carrot raw juice, 8 kg of soybean milk, 2 kg of egg liquid, and 1 kg of salt, which are mixed and rolled into soybean milk egg carrot noodles.

[0038] How to make this noodle:

[0039] (1), Wash: Wash the carrots with water, and then remove the accompanying water.

[0040] (2) Juicing: Put the cleaned carrots into a juice extractor to extract the original juice. The requirement for juicing is to extract 73 kg of original juice from 100 kg of carrots, and put the extracted carrot original juice into the storage tank for later use.

[0041] (3), soya-bean milk making: after soybean is soaked in water according to conventional technology, go into defibrination machine and get soya-bean milk, make 350 kilograms of soya-bean milks with 100 kilograms of soybeans.

[0042] (4), combined noodles: according to the weight ratio, weigh 100 ...

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PUM

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Abstract

The soybean milk-egg-vegetable noodles are produced with wheat flour as main material as well as soybean milk, egg, salt and juice of vegetable, such as tomato, Chinese chive, celery, carrot, etc. and through mixing material, rolling, packing and other steps. The soybean milk-egg-vegetable noodles contain rich carbohydrates, vitamins, trace elements, etc. essential for human body, is fragrant, colorful, smooth and appetizing.

Description

Technical field [0001] The invention relates to a food, especially a noodle food and a preparation method thereof. Background technique [0002] Noodles are the noodle food that people often eat. In the known technology, existing noodles mainly add salt, edible alkali by wheat flour, some add eggs, sugar, edible oil etc. in addition, and water hydration surface is rolled into bar through noodle machine. There are also wheat flour mixed with mung bean flour or black bean flour, soybean flour, millet flour, and corn flour to make mixed noodles. But existing noodles are mostly various flours and mixed substances with eggs, sugar, oil, and salt. With the improvement of human living standards, they can no longer adapt to the requirements of people's required nutritional ingredients, and they need to be continuously developed. New noodle food. Contents of the invention [0003] In order to develop new noodle food, the present invention provides a noodle made by adding soybean...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L11/00A23L15/00
Inventor 刘志恒
Owner 刘志恒
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