CN104323138A - Chestnut chicken noodles - Google Patents
Chestnut chicken noodles Download PDFInfo
- Publication number
- CN104323138A CN104323138A CN201410654252.6A CN201410654252A CN104323138A CN 104323138 A CN104323138 A CN 104323138A CN 201410654252 A CN201410654252 A CN 201410654252A CN 104323138 A CN104323138 A CN 104323138A
- Authority
- CN
- China
- Prior art keywords
- chicken
- parts
- mixing
- powder
- lys
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides chestnut chicken noodles. The chestnut chicken noodles are characterized in that the chestnut chicken noodles comprise the following raw materials in parts by weight: 1-10 parts of chestnut powder, 0.2-0.3 part of chicken full egg powder, 0.5-0.8 part of chicken essence, 2-5 parts of corn starch, 80-100 parts of common flour, 0.048-0.06 part of ferrous gluconate, 0.3-0.5 part of calcium gluconate and 0.1-0.2 part of L-lysine hydrochloride. The chestnut chicken noodles have a scientific and reasonable formula and abundant nutrition.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of chicken with chestnuts flesh noodles.
Background technology
Noodles are the common food of people's daily life, and its instant, is of high nutritive value, and all deeply favors by people all the time.Existing noodles, when boiling, need to add edible oil, monosodium glutamate, salt in water, the even seasoning matter such as vegetables, meat, makes its delicious taste.Because the addition of seasoning matter is inaccurate, the quality of the noodles taste cooked relies on the experience of operator completely, and boiling gets up to waste time and energy, and can not meet people to conveniently demand.
Summary of the invention
The problem to be solved in the present invention be to provide a kind ofly to be of high nutritive value, when boiling face without the need to separately with flavoring, convenient and swift, delicious good to eat chicken with chestnuts flesh noodles.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of chicken with chestnuts flesh noodles, is characterized in that: its formula number is counted:
Chest nut powder 1-10 part
Whole-egg powder 0.2-0.3 part
Chicken essence 0.5-0.8 part
Cornstarch 2-5 part
Long patent flour 80-100 part
Ferrous gluconate 0.048-0.06 part
Calcium gluconae: 0.3-0.5 part
LYS 0.1-0.2 part
Its preparation method is: after the chest nut powder of above-mentioned formula ratio, whole-egg powder, chicken essence and cornstarch, ferrous gluconate, calcium gluconae, LYS mixing, add the mixing of 10-25 part pure water, add the flour Homogeneous phase mixing of formula ratio again, then make chestnut chicken tangent plane or vermicelli according to a conventional method.
Preferably, the formula number of described chicken with chestnuts flesh noodles is counted:
Chest nut powder 8 parts
Whole-egg powder 0.2 part
Chicken essence 0.8 part
Cornstarch 3 parts
Long patent flour 80 parts
Ferrous gluconate 0.05 part
Calcium gluconae: 0.4 part
LYS 0.1 part
Its preparation method is: after the chest nut powder of above-mentioned formula ratio, whole-egg powder, chicken essence and cornstarch, ferrous gluconate, calcium gluconae, LYS mixing, add 20 parts of pure water mixing, add the flour Homogeneous phase mixing of formula ratio again, then make chestnut chicken tangent plane or vermicelli according to a conventional method.
Raw material of the present invention all can commercially obtain.
The advantage that the present invention has and good effect are:
Chicken with chestnuts flesh noodles scientific formulation of the present invention is reasonable, noodles boiling is got up fast very convenient, in vermicelli of the present invention, each raw material reaches preferably effect with preferably proportioning, and chestnut makes the noodles made have fragrant and sweet mouthfeel, and the taste of chicken can promote the appetite of people.
Detailed description of the invention
Below by way of concrete example, chicken with chestnuts flesh noodles of the present invention is further illustrated.
Embodiment 1
A kind of chicken with chestnuts flesh noodles, its formula number is counted:
Chest nut powder 8 parts
Whole-egg powder 0.2 part
Chicken essence 0.8 part
Cornstarch 3 parts
Long patent flour 80 parts
Ferrous gluconate 0.05 part
Calcium gluconae: 0.4 part
LYS 0.1 part
Its preparation method is: after the chest nut powder of above-mentioned formula ratio, whole-egg powder, chicken essence and cornstarch, ferrous gluconate, calcium gluconae, LYS mixing, add 20 parts of pure water mixing, add the flour Homogeneous phase mixing of formula ratio again, then make chestnut chicken tangent plane or vermicelli according to a conventional method.
Embodiment 2
A kind of chicken with chestnuts flesh noodles, its formula number is counted:
Chest nut powder 10 parts
Whole-egg powder 0.2 part
Chicken essence 0.5 part
Cornstarch 2 parts
Long patent flour 100 parts
Ferrous gluconate 0.048 part
Calcium gluconae: 0.5 part
LYS 0.2 part
Its preparation method is: after the chest nut powder of above-mentioned formula ratio, whole-egg powder, chicken essence and cornstarch, ferrous gluconate, calcium gluconae, LYS mixing, add 25 parts of pure water mixing, add the flour Homogeneous phase mixing of formula ratio again, then make chestnut chicken tangent plane or vermicelli according to a conventional method.
Embodiment 3
A kind of chicken with chestnuts flesh noodles, its formula number is counted:
Chest nut powder 3 parts
Whole-egg powder 0.3 part
Chicken essence 0.4 part
Cornstarch 3 parts
Long patent flour 90 parts
Ferrous gluconate 0.058 part
Calcium gluconae: 0.4 part
LYS 0.2 part
Its preparation method is: after the chest nut powder of above-mentioned formula ratio, whole-egg powder, chicken essence and cornstarch, ferrous gluconate, calcium gluconae, LYS mixing, add 25 parts of pure water mixing, add the flour Homogeneous phase mixing of formula ratio again, then make chestnut chicken tangent plane or vermicelli according to a conventional method.
Above preferred embodiment of the present invention has been described in detail, but described content being only preferred embodiment of the present invention, can not being considered to for limiting practical range of the present invention.All equalizations done according to the present patent application scope change and improve, and all should still belong within patent covering scope of the present invention.
Claims (2)
1. a chicken with chestnuts flesh noodles, is characterized in that: its formula number is counted:
Chest nut powder 1-10 part
Whole-egg powder 0.2-0.3 part
Chicken essence 0.5-0.8 part
Cornstarch 2-5 part
Long patent flour 80-100 part
Ferrous gluconate 0.048-0.06 part
Calcium gluconae: 0.3-0.5 part
LYS 0.1-0.2 part
Its preparation method is: after the chest nut powder of above-mentioned formula ratio, whole-egg powder, chicken essence and cornstarch, ferrous gluconate, calcium gluconae, LYS mixing, add the mixing of 10-25 part pure water, add the flour Homogeneous phase mixing of formula ratio again, then make chestnut chicken tangent plane or vermicelli according to a conventional method.
2. chicken with chestnuts flesh noodles according to claim 1, is characterized in that: the formula number of described chicken with chestnuts flesh noodles is counted:
Chest nut powder 8 parts
Whole-egg powder 0.2 part
Chicken essence 0.8 part
Cornstarch 3 parts
Long patent flour 80 parts
Ferrous gluconate 0.05 part
Calcium gluconae: 0.4 part
LYS 0.1 part
Its preparation method is: after the chest nut powder of above-mentioned formula ratio, whole-egg powder, chicken essence and cornstarch, ferrous gluconate, calcium gluconae, LYS mixing, add 20 parts of pure water mixing, add the flour Homogeneous phase mixing of formula ratio again, then make chestnut chicken tangent plane or vermicelli according to a conventional method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410654252.6A CN104323138A (en) | 2014-11-17 | 2014-11-17 | Chestnut chicken noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410654252.6A CN104323138A (en) | 2014-11-17 | 2014-11-17 | Chestnut chicken noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104323138A true CN104323138A (en) | 2015-02-04 |
Family
ID=52398070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410654252.6A Pending CN104323138A (en) | 2014-11-17 | 2014-11-17 | Chestnut chicken noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104323138A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360938A (en) * | 2015-11-17 | 2016-03-02 | 六安市裕青生态养殖有限责任公司 | Healthy chicken noodle |
| CN110338337A (en) * | 2018-04-03 | 2019-10-18 | 四川珊全企业管理服务有限公司 | A kind of egg surface compositions and its production technology |
-
2014
- 2014-11-17 CN CN201410654252.6A patent/CN104323138A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360938A (en) * | 2015-11-17 | 2016-03-02 | 六安市裕青生态养殖有限责任公司 | Healthy chicken noodle |
| CN110338337A (en) * | 2018-04-03 | 2019-10-18 | 四川珊全企业管理服务有限公司 | A kind of egg surface compositions and its production technology |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150204 |