58 results about "Egg noodles" patented technology

The invention discloses an egg quality nondestructive detection method based on the unit weight of an egg, and belongs to the technical field of nondestructive detection of the quality of agriculturalproducts. The method comprises the following steps: rapidly connecting and processing the image of every egg, establishing a linear relationship between the area and the volume of the very egg, conveniently and rapidly calculating the unit weight of every egg, and establishing a linear relationship between the unit weight of the egg and the Haugh unit, a common index for the freshness, of the egg to predicate the freshness of the egg. Eggs with the unit weight rho being equal to or more than 1.067 have a high freshness, and are suitable for consumers to eat; eggs with the unit weight rho being 1.046-1.067 can be eaten by the consumers; eggs with the unit weight rho being 0.996-1.046 have a poor freshness, and are not suitable for consumers to eat as shell eggs; and eggs with the unit weight rho being equal to or less than 0.996 cannot be eaten. The freshness of an egg can be rapidly and simply known and the egg is graded only through inputting the image of the egg into a system.

The invention relates to the food-processing industry, in particular to a baking-type Sachima prepared from the following components in percentage by weight: 30-40 percent of eggs, 18-25 percent of flour, 15-20 percent of grease, 30-35 percent of malt syrup, 3-5 percent of milk powder and 0.05-0.1 percent of salt. The invention also provides a production method of the baking-type Sachima. The invention has the advantages that natural and excellent raw materials are selected to make the Sachima in the emphasized aspects of nature, nutrition and health, no food additive or preservative is added; the Sachima has strong and natural fragrance and crispy and moisten tastes because of the high-quality grease; and a traditional frying mode in process is discarded, and a process of stripping through braking is adopted to ensure the original characteristics of the raw materials and endow the product with higher nutrition values.

Described herein are products comprising a xylose (e.g., D-xylose or L-xylose and another sweetener such as glucose). Exemplary products include the following: ice cream, ice milk, sorbet, sherbet, gelatin candies, baby food, animal food, e.g., dog, cat, canine, or equine food, seasonings, sauces, cosmetics, dietary supplements, lip stick, lip gloss, face and body preparations, pharmaceuticals, such as flu and cold preparations, nutraceuticals, surgical preparations, procedure preparations, imaging preparations, e.g., CT scan imaging preparations, pain relievers, nasal spray, cheese, vegetables, mayonnaise, mustard, salad dressings, nuts and nut mixes, cookies, pastries, fruit flavored snacks, pancakes, waffles, hot cocoa mix, caramel, shampoo, dental floss, donuts, egg noodles, lollypops, frozen pops, soda pop, chips, potato chips, tortilla chips, corn chips, sports drinks, rice cakes, oatmeals, teas, cereals, rice mixtures, flavored water, alcohol, alcohol mixers, soaps, energy drinks, coffee, coffee flavored drinks, coffee products, cake mixes, chili, chip dip, chip sauces, fibers, such as cellulosic and lignocellulosic fibers and fiber supplements, meats, e.g., deli meats, drink mixes, pasta, meals ready to eat, coconut water, candies, e.g., hard and soft candies, chocolate, candy bars, sports bars and energy bars. In embodiments, the xylose containing product is made using a method described herein. For example, the xylose is produced from a biomass described herein.

The invention discloses duck egg noodles. The invention is characterized in that duck egg noodles are prepared from the following raw materials in parts by weight: 20-40 parts of oat, 4-10 parts of wheat, 8-16 parts of buckwheat, 4-8 parts of duck egg, 1-2 parts of salt and 0.5-1 part of noodle alkali. In the invention, duck eggs are adopted to substitute chicken eggs to prepare duck egg noodles,thus noodles full of nutrients are provided for cholecystitis patient and people suffering from excessive internal heat and a new noodle product is provided for people. Since ducks is mainly fed on aquatic animals and plants, duck eggs have fishy smell and are not as delicious as chicken eggs when being eaten, and duck eggs are usually prepared into preserved duck eggs and salted duck eggs. The inventor does experiment on the proportion of the duck egg noodles to summarize a formula of duck egg noodles which can avoid the fishy smell of duck eggs and have good taste.

The invention discloses a method for processing egg noodles. The method comprises the following steps of kneading dough, standing the dough, extending and pressing, partitioning and drying, wherein the step of kneading dough comprises the specific steps of uniformly mixing eggs, tea seed oil, linseed oil and maize germ oil, thereby forming egg liquid; and then adding mixed flour and water, and performing stirring. The mixed flour is prepared from high gluten flour, wheat starch, vital gluten, sodium alginate and table salt. The method has the advantages that after being decocted, the obtained egg noodles are not broken, are delicious in taste, tough and chewy, and can not be pasted or diluted and still remain in original shape and chewiness after being stood for a period of time.

The invention relates to egg fine dried noodles and a preparation method thereof. The preparation method comprises the following steps: selecting wheat with the characteristics of fullness and avoidance of worm damage and midlewing and grinding into wheat flour, and placing the wheat four at drying places for standby; selecting fresh eggs with uniform size; breaking egg shells, pouring egg liquid into a sterilized container and stirring for 10-25 minutes and uniformly stirring the egg liquid for later use; mixing 90-93 percent of wheat four, 7-9 percent of egg liquid and 0.1-0.5 of edible salts according to the proportion and adding the mixture into a stirring machine; adding purified water in the stirring machine and stirring for 30-40 minutes and then feeding the stirred mixture into a noodle press and pressing and cutting to form noodles; hanging and drying the noodles for 2-4 days and enabling the noodles to naturally dry; and packaging the dried noodles to obtain a finished product. According to the egg fine dried noodles and the preparation method thereof, abundant nutritive substances of the egg are retained; the egg noodles are fresh and smooth in mouthfeel; and after being treated, the egg fine dried noodles can supplement various trace elements and vitamins and have the efficacy of invigorating and notifying the brain. In addition, the production method is simple in processing technique and is suitable for large-scale production and sales.

The invention provides a pig loin boiled noodle, which comprises pork loin and noodles. The pork loin is fresh pork loin, which is cleaned to remove internal loin smell, and cut into kidney flowers, wherein the pork loin accounts for 25-30%, and the noodles are prepared by adding eggs, Salt, water and form a dough to wake up for a while; noodles account for 55-60%, accessories: onion, ginger, coriander, broccoli, eggs, a total of 10%, seasoning: salt, monosodium glutamate, soy sauce, cooking wine, black pepper, Sesame oil, accounts for 5% altogether. The invention also provides a preparation method of the noodles. Since the pork loin noodles provided by the invention have comprehensive nutrition, good taste, and easy-to-obtain preparation raw materials, the pork loin noodles of the present invention are convenient, quick, nutritionally balanced, and good-tasting noodles.

The invention discloses egg noodles which are prepared from the following raw materials in parts by weight: 80-120 parts of high gluten flour, 30-50 parts of eggs, 5-10 parts of wheat gluten and 0.1-0.3 part of alkaline water. The egg noodles disclosed by the invention take nutrient-rich high gluten flour, eggs and wheat gluten as main raw materials, and the prepared egg noodles contain rich nutritional components such as protein, vitamins and amino acids, have good taste and are not sticky to teeth; water is not added in a preparation process, the egg noodles are whole egg noodles, and the prepared egg noodles are fragrant; a preparation method is simple and easy to realize industrialization; and the prepared egg noodles are not burnt after being cooked for a long time, are fragrant and have good taste, nutrition and fragrance.

The present invention discloses highly nutritious mixed egg noodles. The highly nutritious mixed egg noodles are prepared from the following raw materials in parts by weight: 100-120 parts of wheat flour, 10-12 parts of quail egg juice, 8-12 parts of eggs in first nests, 15-20 parts of sea duck eggs, 0.5-1 part of pteridium aquilinum var.latiusculum root powder, 3-8 parts of canna edulis starch, 0.8-1.2 parts of edible salt, 1-3 parts of phytic acid, 1-1.5 parts of guar gum and 15-30 parts of Beier village tea tree stem and leaf juice. A formula of the product is a "three-egg" formula using the raw materials of the quail egg juice, eggs in the first nests and sea duck eggs, so that the noodles are rich in trace elements of amino acids, phosphorus, ferrum, calcium, zinc, iodine, etc. At the same time, the pteridium aquilinum var.latiusculum root powder and canna edulis starch are added and crude proteins, crude fat and crude fibers in the noodles are increased. A long-term consumption of the noodles has a positive function for human body to comprehensively intake a large number of nutrients.

The invention discloses vitamin noodles made by efficiently utilizing quail eggs and a making method. The vitamin noodles are made from, by mass, 900-1,100 g of flour, 6-10 g of salt, 2-6 g of washing and food stuff soda, 90-110 g of vegetables, 8-12 g of yellow ginger, 130-150 g of drinking water and 40-60 g of egg white of the quail eggs or 40-60 g of yolk of the quail eggs or 90-110 g of the quail eggs. The making method sequentially comprises the following steps of raw material preprocessing, powder mixing, curing, calendaring, shredding and cutting, airing and finished noodle obtaining. According to the vitamin noodles and the making method, due to the fact that the yellow ginger is added, the defect that original quail egg noodles or pigeon egg noodles have a fishy smell is overcome; the noodles produced through the method are free of the fishy smell, capable of not generating paste soup and good in chewiness. The vitamin noodles are added with the vegetables such as carrots, the quail eggs or pigeon eggs and the like and are rich in vitamins and rich protein, lecithin and mineral substances and suitable for being eaten by the crowds who has high mental and physical requirements.

The invention belongs to the technical field of food processing methods and in particular relates to a preparation method of tomato egg noodles, which mainly solves the problems that the traditional noodle gravy is prepared for a long time and the requirement of office workers cannot be met. The technical scheme is as follows: the preparation method of tomato egg noodles comprises the following steps: firstly, cooking soup, namely, boiling big bones, chicken, water and spices in an interlayered pot for 4-6h for later use; secondly, preparing gravy, namely adding edible oil in the pot with the conventional method, adding spices in the edible oil, frying until fragrance is emitted, fishing out all spices, adding chopped green onions, garlic granules and ginger granules, adding eggs and frying into granules, then adding tomato granules and garlic granules, frying, adding soup, pasty tomato sauce, cooking wine and salt, adding starch with weight of one-tenth of weight of soup, and boiling for 0.5-1h to prepare fresh tomato egg gravy; and thirdly, bagging. The preparation method has the advantages of simplicity, nutrition, deliciousness and rapidness.

The invention provides egg noodles and a preparation method thereof, and relates to the technical field of wheaten foods. The egg noodles are mainly prepared from the following raw materials in partsby weight: 22-28 parts of flour, 0.8-1.2 parts of eggs, 0.8-1.2 parts of vegetable oil, 0.08-0.10 part of dietary alkali and 7-10 parts of water. The egg noodles have the advantages that the egg noodles provided by the invention are prepared by adopting a specific proportion and the preparation method, are rich and comprehensive in nutrition, and can overcome the defects that the existing noodlesare not smooth enough in mouth feel, not chewy enough and easy to lump due to chewiness insufficiency. Different materials are added, so that the problems of excessive internal heat and poor intestines and stomachs due to excessive eating of spicy materials and easy sour regurgitation can be effectively solved, and in addition, certain slimming and bodybuilding effects can be achieved. Meanwhile,the process does not involve too complicated processes and rare raw materials, and is low in production cost and easy to popularize.

The present application relates to selenium-enriched egg noodles. The noodles are prepared from selenium-enriched stone-milled flour, selenium-enriched eggs and selenium-enriched water. The raw material ratios are as follows in parts by weight: 100 parts of the selenium-enriched stone-milled flour, 8-10 parts of the selenium-enriched eggs, 10-16 parts of the selenium-enriched water and 0.2-0.6 part of edible salt. The selenium-enriched stone milled flour is prepared using selenium-enriched wheat and selenium-enriched malt flour at a mass ratio of 7:2.

The invention discloses noodles with eggs and shrimp eggs as well as a machine and a manual making method for preparing the noodles. The noodles with eggs and shrimp eggs are prepared from the following raw materials in parts by weight: 80-120 parts of high gluten flour, 30-50 parts of eggs, 5-10 parts of vital gluten, 2-5 parts of shrimp eggs and 0.1-0.3 part of alkaline water. The noodles with eggs and shrimp eggs take high gluten flour, eggs, vital gluten and shrimp eggs which are rich in nutrient as main raw materials, so that the prepared noodles with eggs and shrimp eggs have rich nutritional ingredients such as proteins, vitamins and amino acid, are fresh and sweet in mouthfeel, and are not sticky; in a preparation process, water is not added, so that the noodles are full-egg noodles, and have sweet smell; the preparation method is simple, the machine can be adopted to prepare, and manual making also can be adopted; the noodles with eggs and shrimp eggs are tough and chewy, donot paste after being cooked for a long time, have sweet smell, and are noodles with good mouthfeel, nutrition and smell.

The invention provides a carrot and egg noodle, and a preparation method thereof. The carrot and egg noodle comprises the following raw materials by weight part: 1-10 parts of carrot powder, 0.15-0.2 parts of egg white powder, 0.048-0.06 parts of ferrous gluconate, 0.02-0.05 parts of zinc gluconate, 90-100 parts of common flour; 0.0003-0.0009parts of vitamin A; 0.03-0.05 parts of taurine, 0.1-0.2 parts of L-lysine hydrochloride, 1-5 parts of salmon powder and 20-30 parts of water. The method comprises the following steps: mixing flour, cooking, rolling, cutting into strips, drying, cutting off to obtain the carrot and egg noodle. The carrot and egg noodle has the advantages of convenient making and balanced nutrition, especially satisfies the requirements of vitamin A and taurine by children, and can be an auxiliary food for children.

The invention provides a making process of high-nutrition egg rolls, which relates to the technical field of egg roll making, the high-nutrition egg rolls comprise the following raw materials: eggs, flour, honey, water, edible salt, black sesame seeds, chopped green onions, edible oil, walnut kernels, cashew kernels and pine nuts, and the edible oil is rapeseed oil. In the present invention, honeywater is used for replacing water for stirring between eggs and flour, so that the viscosity of the egg roll is improved, the hardness of the egg roll is reduced, so that the egg roll is suitable formore people; the overall taste of the egg roll is adjusted by adjusting the ratio of the honey water to the edible salt; the problem that the egg roll is single in taste is solved, walnut kernel, cashew kernel and pine nut powder scattered on the surface of the egg roll are used for improving the single taste of the egg roll and increasing the nutrition of the egg roll, and black sesame and chopped green onion are used for further improving the single taste of the egg roll and increasing the nutrition of the egg roll.

The invention relates to a flour stirring device, in particular to an egg paste mixing and stirring device for flour processing. The invention provides the egg paste mixing and stirring device for flour processing, which realizes automatic stirring of egg white and flour, uniform distribution of flour particles and automatic ripping of egg shells. The egg paste mixing and stirring device for flour processing comprises a base, wherein a workbench is arranged on the base; a mixing box which is placed at the top of the workbench; a lifting mechanism which is arranged at the top of the workbench; and a stirring mechanism which is arranged on the lifting mechanism. The spur gear drives the stirrer to rotate, the stirrer stirs flour and egg white in the mixing box to form egg paste, and the effect that the stirrer stirs the flour and the egg white to form the egg paste is achieved.

The invention discloses soya bean milk egg noodle and a producing method thereof, in order to develop new noodle food, the invention provides the noodle prepared by adding raw soya bean milk and eggs into flour, the soya bean milk egg noodle nutrition is increased, and the soya bean milk egg noodle is convenient to eat, and adapts to the needs of people's life. The technical scheme adopted to solve the technical problem is as follows: wheat flour as a main material is added with the soya bean milk, the eggs and table salt for rolling into the soya bean milk egg noodle; or the wheat flour is added with the soya bean milk, the eggs and the table salt for preparation of the soya bean milk egg noodle by the process of proportioning, kneading a dough, rolling into pieces, testing, packing and the like. By use of the design of the technical scheme, the noodle contains soya bean and egg ingredients, so that the soya bean milk egg noodle is rich in trace elements and the like, has the advantages of being rich in nutrition, natural, colored, capable of increasing appetite, smooth, delicious, non-stick, non-turbid when in slip-cooking, rich in raw materials, scientific and feasible in production process, convenient to eat and the like, and is a kind of new food noodle.

The invention relates to a pizza and a preparing method thereof, belonging to the technical field of food preparation. The pizza is characterized by comprising main material and accessory material, wherein the main material comprises the following components in parts by mass: 5-40 parts of adenophora, 50-100 parts of Chinese yam, 5-40 parts of pumpkin, 50-150 parts of potato, 10-80 parts of lettuce, 50-150 parts of egg and 10-40 parts of flour, and the accessory material comprises the following components in parts by mass: 0-5 parts of white sugar, 0-5 parts of table salt and 0-5 parts of aginomoto. The invention provides the pizza and the preparing method thereof. The prepared pizza has rich nutrition, good taste, reasonable matching and wide material acquirement, is quite fit for the taste of Chinese people and uses the materials familiar to people; and by the preparation method, people can make satisfied pizza according to different personal favors.

The invention relates to food and a preparation method thereof, in particular to selenium-rich egg noodles and a preparation method thereof. The selenium-rich egg noodles are prepared from raw materials, in parts by weight, 100 parts of selenium-rich stone milled flour, 8-10 parts of selenium-rich eggs, 10-16 parts of selenium-rich water and 0.2-0.6 parts of table salt through flour milling, egg beating, dough kneading and other processes. The quality of the selenium-rich egg noodles is strictly controlled from the wheat breeding process, the selenium-rich egg noodles have high selenium content, can be eaten by different people, particularly, people with low immunity, athletes as well as patients suffering from diabetes, heart disease, coronary heart diseases and hypertention and can enhance human immunity after being eaten for a long term; the preparation method of the selenium-rich egg noodles is simple and suitable for industrial production.

The invention discloses an egg noodle, which is composed of the following components: 5%-8% of eggs, 92%-95% of flour, 30%-35% of water, 0.5%-1.5% of table salt and 0.5%-0.8% of alkali . The egg noodles are made of eggs and flour as the main ingredients, and the eggs are put into the flour and seasonings are added and processed evenly. Eggs have the effects of promoting body fluid and quenching thirst, enriching blood and nourishing qi, calming the nerves and eliminating troubles, invigorating the spleen, suppressing cancer and fighting tumors, and nourishing yin and tonifying deficiency.

The invention provides Chinese chive egg noodles. The Chinese chive egg noodles are characterized by being prepared from the following ingredients in parts by weight: 1-10 parts of Chinese chives powder, 0.15-0.2 part of egg white powder, 0.048-0.06 part of ferrous gluconate, 0.02-0.05 part of zinc gluconate, 90-100 parts of plain powder, 0.0003-0.0009 part of vitamin A, 0.03-0.05 part of taurine and 0.1-0.2 part of L-lysine hydrochloride. The Chinese chive egg noodles have scientific and reasonable formula and peculiar taste, and are rich in nutrition.

The invention relates to a fruit and vegetable cake auxiliary material and a preparation method. The method is simple in operation and comprises the steps that all raw materials are treated, then fresh fruits and vegetables are steamed and crushed into puree, the fruit and vegetable puree is subjected to stir-frying with other raw materials together, and finally the stir-fried puree-shaped fruit and vegetable cake auxiliary material is obtained. The fruit and vegetable cake auxiliary material prepared from the raw materials by using the preparation method can be directly added when a cake is made; on the one hand, the problem that the fresh fruits and vegetables are inconvenient to store is solved; on the other hand, when the fruit and vegetable cake is made, it is only required that the fruit and vegetable cake auxiliary material, eggs, flour and a cake emulsifier are stirred together, and the fruit and vegetable cake can be easily obtained after the mixture is baked. The auxiliary material is convenient to use, the difficulty is low, the yield is high, the product quality is stable, and the production efficiency is high.

The invention discloses an egg noodle with kudzu root powder and a preparation method thereof. The egg noodle is composed of the kudzu root powder, whole egg powder, buckwheat flour, flour, clausena lansium, sweet potato powder, smallanthus sonchifolius, hizikia fusifarme, trivhosantnes kirilouii seeds, royal jelly, ginger juice, linseeds, pyracantha fortuneana, gynura cusimbua, lichens, barberry juice, japanese tripterospermum herb, arundina graminifolia, platycladus orientalis and the like. The egg noodle is prepared from the kudzu root powder , the whole egg powder and the buckwheat flour as main raw material, is unique in flavor, is fine and smooth, is rich in nutrition, is balanced in nutrition and reasonable in formula, and is a food suitable for all people.

The invention discloses juicy vegetable noodles and a making method thereof. The juicy vegetable noodles are made from the followings: wheat flour, table salt and eggs and are characterized in that the juicy vegetable noodles further comprise soybean milk, and 100 kg of the wheat flour, 2.2-2.8 kg of the eggs and 1-1.5 kg of the table salt, or 0.12-0.2 kg of edible alkali are mixed and rolled intoegg noodles. The noodles are made by adding the eggs or/and various normal vegetable juices into the flour, so that nutrient compositions of the noodles are increased, the noodles are convenient to eat, and the living needs of people are met.