CN103461827A - Laver nutritional noodle - Google Patents
Laver nutritional noodle Download PDFInfo
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- CN103461827A CN103461827A CN2013104433322A CN201310443332A CN103461827A CN 103461827 A CN103461827 A CN 103461827A CN 2013104433322 A CN2013104433322 A CN 2013104433322A CN 201310443332 A CN201310443332 A CN 201310443332A CN 103461827 A CN103461827 A CN 103461827A
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- laver
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- powder
- gluconate
- vitamin
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Abstract
The invention provides a laver nutritional noodle which is characterized in that the formula comprises the following components in parts by weight: 1-10 parts of laver powder, 0.15-0.2 parts of egg white powder, 0.1-0.2 parts of L-lysine hydrochloride, 0.048-0.06 parts of ferrous gluconate, 0.3-0.5 parts of calcium gluconate, 0.02-0.05 parts of zinc gluconate, 90-100 parts of common flour and 0.03-0.05 parts of Vitamin C. The laver nutritional noodle provided by the invention has the characteristics of scientific and reasonable formula, abundant nutrition and unique taste.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of laver nutritive 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 laver nutritive face.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of laver nutritive face is characterized in that: its formula is counted by weight:
Laver powder: 1-10 part
Egg white powder: 0.15-0.2 part
LYS: 0.1-0.2 part
Ferrous gluconate: 0.048-0.06 part
Calcium gluconae: 0.3-0.5 part
Zinc gluconate: 0.02-0.05 part
Long patent flour: 90-100 part
Vitamin C: 0.03-0.05 part
Its preparation method is: after the laver powder of above-mentioned formula ratio, egg white powder, LYS, ferrous gluconate, calcium gluconae, zinc gluconate and vitamin C 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 laver nutritive tangent plane or vermicelli.
Preferably, the formula of described laver nutritive face is counted by weight:
Laver powder: 8 parts
Egg white powder: 0.2 part
LYS: 0.15 part
Ferrous gluconate: 0.048 part
Calcium gluconae: 0.5 part
Zinc gluconate: 0.03 part
Long patent flour: 90 parts
Vitamin C: 0.035 part
Its preparation method is: after the laver powder of above-mentioned formula ratio, egg white powder, LYS, ferrous gluconate, calcium gluconae, zinc gluconate and vitamin C are mixed, add 25 parts of pure water to mix, add again the flour of formula ratio evenly to mix, then make according to a conventional method laver nutritive 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:
Laver nutritive 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 laver nutritive flavor are of high nutritive value, and special taste.
The specific embodiment
Below by concrete example, laver nutritive face of the present invention is further illustrated.
Embodiment 1
Laver powder: 8 parts
Egg white powder: 0.2 part
LYS: 0.15 part
Ferrous gluconate: 0.048 part
Calcium gluconae: 0.5 part
Zinc gluconate: 0.03 part
Long patent flour: 90 parts
Vitamin C: 0.035 part
Its preparation method is: after the laver powder of above-mentioned formula ratio, egg white powder, LYS, ferrous gluconate, calcium gluconae, zinc gluconate and vitamin C are mixed, add 25 parts of pure water to mix, add again the flour of formula ratio evenly to mix, then make according to a conventional method laver nutritive tangent plane or vermicelli.
Embodiment 2
A kind of laver nutritive face, its formula is counted by weight:
Laver powder: 3 parts
Egg white powder: 0.15 part
LYS: 0.15 part
Ferrous gluconate: 0.06 part
Calcium gluconae: 0.3 part
Zinc gluconate: 0.04 part
Long patent flour: 95 parts
Vitamin C: 0.04 part
Its preparation method is: after the laver powder of above-mentioned formula ratio, egg white powder, LYS, ferrous gluconate, calcium gluconae, zinc gluconate and vitamin C 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 laver nutritive tangent plane or vermicelli.
Embodiment 3
A kind of laver nutritive face, its formula is counted by weight:
Laver powder: 5 parts
Egg white powder: 0.15 part
LYS: 0.2 part
Ferrous gluconate: 0.052 part
Calcium gluconae: 0.4 part
Zinc gluconate: 0.04 part
Long patent flour: 95 parts
Vitamin C: 0.05 part
Its preparation method is: after the laver powder of above-mentioned formula ratio, egg white powder, LYS, ferrous gluconate, calcium gluconae, zinc gluconate and vitamin C are mixed, add 25 parts of pure water to mix, add again the flour of formula ratio evenly to mix, then make according to a conventional method laver nutritive 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 laver nutritive face, it is characterized in that: its formula is counted by weight:
Laver powder: 1-10 part
Egg white powder: 0.15-0.2 part
LYS: 0.1-0.2 part
Ferrous gluconate: 0.048-0.06 part
Calcium gluconae: 0.3-0.5 part
Zinc gluconate: 0.02-0.05 part
Long patent flour: 90-100 part
Vitamin C: 0.03-0.05 part
Its preparation method is: after the laver powder of above-mentioned formula ratio, egg white powder, LYS, ferrous gluconate, calcium gluconae, zinc gluconate and vitamin C 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 laver nutritive tangent plane or vermicelli.
2. laver nutritive face according to claim 1, it is characterized in that: the formula of described laver nutritive face is counted by weight:
Laver powder: 8 parts
Egg white powder: 0.2 part
LYS: 0.15 part
Ferrous gluconate: 0.048 part
Calcium gluconae: 0.5 part
Zinc gluconate: 0.03 part
Long patent flour: 90 parts
Vitamin C: 0.035 part
Its preparation method is: after the laver powder of above-mentioned formula ratio, egg white powder, LYS, ferrous gluconate, calcium gluconae, zinc gluconate and vitamin C are mixed, add 25 parts of pure water to mix, add again the flour of formula ratio evenly to mix, then make according to a conventional method laver nutritive tangent plane or vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104433322A CN103461827A (en) | 2013-09-25 | 2013-09-25 | Laver nutritional noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104433322A CN103461827A (en) | 2013-09-25 | 2013-09-25 | Laver nutritional noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103461827A true CN103461827A (en) | 2013-12-25 |
Family
ID=49787063
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013104433322A Pending CN103461827A (en) | 2013-09-25 | 2013-09-25 | Laver nutritional noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103461827A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543762A (en) * | 2014-12-31 | 2015-04-29 | 发达面粉集团股份有限公司 | Kelp fine dried noodles |
-
2013
- 2013-09-25 CN CN2013104433322A patent/CN103461827A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543762A (en) * | 2014-12-31 | 2015-04-29 | 发达面粉集团股份有限公司 | Kelp fine dried noodles |
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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: 20131225 |
|
| WD01 | Invention patent application deemed withdrawn after publication |