CN102894277A - Pork-flavor noodles - Google Patents
Pork-flavor noodles Download PDFInfo
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- CN102894277A CN102894277A CN2012104007744A CN201210400774A CN102894277A CN 102894277 A CN102894277 A CN 102894277A CN 2012104007744 A CN2012104007744 A CN 2012104007744A CN 201210400774 A CN201210400774 A CN 201210400774A CN 102894277 A CN102894277 A CN 102894277A
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- noodles
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- pork
- powder
- water
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Abstract
The invention provides pork-flavor noodles, which are made from the following raw materials in part by weight: 5 to 8 parts of pork powder, 0.8 to 1.5 parts of ground black pepper, 0.3 to 0.5 part of ginger powder, 0.1 to 0.5 part of salt, 0.3 to 0.5 part of green onion powder, 0.5 to 0.8 part of fungus powder, 3 to 5 parts of powdered sugar, 0.05 to 0.1 part of disodium 5'-ribonucleotide, 30 to 40 parts of water and 80 to 90 parts of wheat flour. The noodles provided by the invention are made based on a scientific and reasonable formula, and offer strong meat smell after being boiled along with high nutritional value. In addition, the noodles are easy to cook by boiling in water with a small amount of edible oil and have high quality and unique mouthfeel.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of pork flavor noodles.
Background technology
Wheaten food is the food that people like, noodles on the market are usually with traditional noodles, be main such as egg noodle, wheat noodles, green bean noodle, nutrition is single, the taste mouthfeel dull, raising along with people's living standard, quality, taste to noodles have proposed more requirement, and traditional noodles can not satisfy people's demand.
In addition, existing noodles when boiling, need to add edible oil, monosodium glutamate, salt in water, even the seasoning matter such as vegetables, meat, make its delicious taste.Because the addition of seasoning matter is inaccurate, the quality of the noodles taste that cooks relies on operator's experience fully, and boiling gets up to waste time and energy, and does not satisfy people to demand conveniently.
Summary of the invention
The problem to be solved in the present invention provides that a kind of technique is simple, boiling is convenient, the pork flavor noodles of meat flavour giving off a strong fragrance after the boiling.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of pork flavor noodles, made by the raw material that comprises following parts by weight:
Preferably, described noodles are made by the raw material that comprises following parts by weight:
The preparation method of noodles of the present invention is: will dewater and put into dough mixing machine with salt other raw materials in addition by proportioning, the mixture that adds again entry and salt, after face 5-20 minute, put into the aging machine slaking 5-20 minute, namely get described pork flavor noodles through calendering, slitting, drying, cut-out again.
Raw material among the present invention all can be bought directly from the market, and the composition that adds and content all meet the state food nutrition fortifier and uses sanitary standard.
Advantage and good effect that the present invention has are: noodle formula of the present invention is scientific and reasonable, the noodle meat that boiling obtains is aromatic strongly fragrant, nutritive value is higher, only need add clear water and a small amount of edible oil when boiling face in addition and cook and get final product, satisfy people to the agility of product, the demand that high-quality and mouthfeel is unique.
The specific embodiment
Below by concrete example noodles of the present invention are further specified.
Embodiment 1
A kind of pork flavor noodles, made by the raw material that comprises following parts by weight:
Embodiment 2
A kind of pork flavor noodles, made by the raw material that comprises following parts by weight:
Above preferred embodiment of the present invention is had been described in detail, but described content only is preferred embodiment of the present invention, can not be considered to be used to limiting practical range of the present invention.All equalizations of doing according to the present patent application scope change and improve etc., all should still belong within the patent covering scope of the present invention.
Claims (2)
1. pork flavor noodles is characterized in that: made by the raw material that comprises following parts by weight:
2. noodles according to claim 1 is characterized in that: made by the raw material that comprises following parts by weight:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104007744A CN102894277A (en) | 2012-10-19 | 2012-10-19 | Pork-flavor noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104007744A CN102894277A (en) | 2012-10-19 | 2012-10-19 | Pork-flavor noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102894277A true CN102894277A (en) | 2013-01-30 |
Family
ID=47566995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104007744A Pending CN102894277A (en) | 2012-10-19 | 2012-10-19 | Pork-flavor noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102894277A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919044A (en) * | 2014-04-20 | 2014-07-16 | 万世凤 | Quick-frozen cold noodle processing method |
-
2012
- 2012-10-19 CN CN2012104007744A patent/CN102894277A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919044A (en) * | 2014-04-20 | 2014-07-16 | 万世凤 | Quick-frozen cold noodle processing method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130130 |