CN103445079A - Braised eggplant noodle - Google Patents
Braised eggplant noodle Download PDFInfo
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- CN103445079A CN103445079A CN2013104433318A CN201310443331A CN103445079A CN 103445079 A CN103445079 A CN 103445079A CN 2013104433318 A CN2013104433318 A CN 2013104433318A CN 201310443331 A CN201310443331 A CN 201310443331A CN 103445079 A CN103445079 A CN 103445079A
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- powder
- fish
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- salt
- vitamin
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Abstract
The invention provides a braised eggplant noodle. The braised eggplant noodle is characterized by comprising, by weight, 1-10 parts of eggplant juice, 90-100 parts of common flour, 0.1-0.2 part of L-lysine hydrochloride, 3-10 parts of fishmeal, 2-3 parts of garlic powder, 2-3 parts of spring onion powder, 0.1-0.5 part of salt, and 0.03-0.05 part of vitamin C. The braised eggplant noodle is scientific and reasonable in recipe, rich in nutrition, and unique in flavor.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of fish-flavoured eggplants face.
Background technology
Noodles are the common food of people's daily life, and its instant, be of high nutritive value, and favored by people.Existing noodles, when boiling, need to add edible oil, monosodium glutamate, salt in water, and 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 cooked relies on operator's experience fully, and boiling gets up to waste time and energy, and can not meet people to demand conveniently.
Summary of the invention
The problem to be solved in the present invention is to provide and a kind ofly is of high nutritive value, while boiling face without separately with flavoring, convenient and swift, delicious good to eat fish-flavoured eggplants face.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of fish-flavoured eggplants face is characterized in that: its formula is counted by weight:
Tomato juice: 1-10 part
Long patent flour: 90-100 part
LYS: 0.1-0.2 part
Fish powder: 3-10 part
Garlic powder: 2-3 part
Green onion powder: 2-3 part
Salt: 0.1-0.5 part
Vitamin C: 0.03-0.05 part
Its preparation method is: after the tomato juice of above-mentioned formula ratio, LYS, fish powder, garlic powder, green onion powder, vitamin C and salt are mixed, add 10-25 part pure water to mix, add again the flour of formula ratio evenly to mix, then make according to a conventional method fish-flavoured eggplants tangent plane or vermicelli.
Preferably, the formula of described fish-flavoured eggplants face is counted by weight:
Tomato juice: 8 parts
Long patent flour: 90 parts
LYS: 0.15 part
Fish powder: 5 parts
Garlic powder: 2 parts
Green onion powder: 2 parts
Salt: 0.3 part
Vitamin C: 0.03 part
Its preparation method is: after the tomato juice of above-mentioned formula ratio, LYS, fish powder, garlic powder, green onion powder, vitamin C and salt are mixed, add 20 parts of pure water to mix, add again the flour of formula ratio evenly to mix, then make according to a conventional method fish-flavoured eggplants tangent plane or vermicelli.
Raw material of the present invention all can be bought and obtain from the market.
Advantage and good effect that the present invention has are:
Fish-flavoured eggplants surface compositions of the present invention is scientific and reasonable, and the noodles boiling is got up very convenient quick, and in vermicelli of the present invention, each raw material has reached preferably effect with proportioning preferably, and the noodles of fish-flavoured eggplants flavor are of high nutritive value, and special taste.
The specific embodiment
Below by concrete example, fish-flavoured eggplants face of the present invention is further illustrated.
Embodiment 1
Tomato juice: 8 parts
Long patent flour: 90 parts
LYS: 0.15 part
Fish powder: 5 parts
Garlic powder: 2 parts
Green onion powder: 2 parts
Salt: 0.3 part
Vitamin C: 0.03 part
Its preparation method is: after the tomato juice of above-mentioned formula ratio, LYS, fish powder, garlic powder, green onion powder, vitamin C and salt are mixed, add 20 parts of pure water to mix, add again the flour of formula ratio evenly to mix, then make according to a conventional method fish-flavoured eggplants tangent plane or vermicelli.
Embodiment 2
A kind of fish-flavoured eggplants face, its formula is counted by weight:
Tomato juice: 4 parts
Long patent flour: 95 parts
LYS: 0.15 part
Fish powder: 6 parts
Garlic powder: 2 parts
Green onion powder: 3 parts
Salt: 0.4 part
Vitamin C: 0.05 part
Its preparation method is: after the tomato juice of above-mentioned formula ratio, LYS, fish powder, garlic powder, green onion powder, vitamin C and salt are mixed, add 20 parts of pure water to mix, add again the flour of formula ratio evenly to mix, then make according to a conventional method fish-flavoured eggplants tangent plane or vermicelli.
Embodiment 3
A kind of fish-flavoured eggplants face, its formula is counted by weight:
Tomato juice: 2 parts
Long patent flour: 90 parts
LYS: 0.15 part
Fish powder: 4 parts
Garlic powder: 2 parts
Green onion powder: 3 parts
Salt: 0.1 part
Vitamin C: 0.03 part
Its preparation method is: after the tomato juice of above-mentioned formula ratio, LYS, fish powder, garlic powder, green onion powder, vitamin C and salt are mixed, add 15 parts of pure water to mix, add again the flour of formula ratio evenly to mix, then make according to a conventional method fish-flavoured eggplants tangent plane or vermicelli.
Above preferred embodiment of the present invention is had been described in detail, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalization variations of doing according to the present patent application scope and improvement etc., within all should still belonging to patent covering scope of the present invention.
Claims (2)
1. a fish-flavoured eggplants face, it is characterized in that: its formula is counted by weight:
Tomato juice: 1-10 part
Long patent flour: 90-100 part
LYS: 0.1-0.2 part
Fish powder: 3-10 part
Garlic powder: 2-3 part
Green onion powder: 2-3 part
Salt: 0.1-0.5 part
Vitamin C: 0.03-0.05 part
Its preparation method is: after the tomato juice of above-mentioned formula ratio, LYS, fish powder, garlic powder, green onion powder, vitamin C and salt are mixed, add 10-25 part pure water to mix, add again the flour of formula ratio evenly to mix, then make according to a conventional method fish-flavoured eggplants tangent plane or vermicelli.
2. fish-flavoured eggplants face according to claim 1, it is characterized in that: the formula of described fish-flavoured eggplants face is counted by weight:
Tomato juice: 8 parts
Long patent flour: 90 parts
LYS: 0.15 part
Fish powder: 5 parts
Garlic powder: 2 parts
Green onion powder: 2 parts
Salt: 0.3 part
Vitamin C: 0.03 part
Its preparation method is: after the tomato juice of above-mentioned formula ratio, LYS, fish powder, garlic powder, green onion powder, vitamin C and salt are mixed, add 20 parts of pure water to mix, add again the flour of formula ratio evenly to mix, then make according to a conventional method fish-flavoured eggplants tangent plane or vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104433318A CN103445079A (en) | 2013-09-25 | 2013-09-25 | Braised eggplant noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104433318A CN103445079A (en) | 2013-09-25 | 2013-09-25 | Braised eggplant noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103445079A true CN103445079A (en) | 2013-12-18 |
Family
ID=49728257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013104433318A Pending CN103445079A (en) | 2013-09-25 | 2013-09-25 | Braised eggplant noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103445079A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187349A (en) * | 2014-09-11 | 2014-12-10 | 李建顺 | Garlic powder noodle and preparation method thereof |
-
2013
- 2013-09-25 CN CN2013104433318A patent/CN103445079A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187349A (en) * | 2014-09-11 | 2014-12-10 | 李建顺 | Garlic powder noodle and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131218 |
|
| WD01 | Invention patent application deemed withdrawn after publication |