CN106942593A

CN106942593A - It is a kind of not destroy vegetable noodles of nutritional ingredient and preparation method thereof

Info

Publication number: CN106942593A
Application number: CN201710119065.1A
Authority: CN
Inventors: 肖建超
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-04-13
Filing date: 2017-04-13
Publication date: 2017-07-14

Abstract

The invention discloses a kind of vegetable noodles for not destroying nutritional ingredient, including：25 30 parts of flour；25 30 parts of egg；20 25 parts of clear water；30 35 parts of vegetables, its preparation method is：Mixed after above-mentioned raw materials are weighed, and vegetables are cleaned and mixed with flour, then suppressed 8 12 times by oodle maker, then the flour after compacting is sent into noodle machine, make noodles.The nutritional ingredient that the present invention is not destroyed in former vegetable leaf, pulverizes vegetables during face processed so that the nutritional ingredient of vegetables is concentrated in noodles, it is to avoid the drawbacks of conventionally employed vegetables juice prepares Noodles with Vegetables, its is easy to make, in good taste.

Description

It is a kind of not destroy vegetable noodles of nutritional ingredient and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly a kind of vegetable noodles for not destroying nutritional ingredient and its making Method.

Background technology

Noodles are deeply welcomed by the people and like as instant product, due to more than noodles on the market with common wheat flour It is made for raw material, its single varieties, nutrition taste are single, and easily appearance paste water, broken strip and the mouthfeel during boiling Not pure enough the characteristics of.Simultaneously as traditional noodles are added and brightened to overcome raw material shortcoming itself in process Agent, edible alum etc. increase noodles whiteness and gluten strength, and due to adding brightening agent, it can hinder suction of the brain to calcium and iron Receive, serious harm particularly can be produced to teen-age brain development.

Existing vegetable noodles are often using vegetables juice as raw material, and this vegetables juice squeezed destroys original Molecular structure in vegetables so that the nutrient loss in vegetables, the body for being unfavorable for people absorbs.

Number of patent application：201610742689.4 disclose a kind of vegetable noodles and preparation method thereof, and this method is by following heavy Measure the raw material composition of part：200-300 parts of Strong flour, 10-20 parts of peanut oil, 20-40 parts of egg, 50-60 parts of vegetable juice, soybean 10-20 parts of powder, 1-3 parts of dietary alkali, 3-5 parts of salt, 150-250 parts of water, nutritious, in good taste, to poor appetite, digestion is not It is good to have adjustment effect, there is invigorating the spleen to clear away damp pathogen, coordinating intestines and stomach.

The noodles technology of preparing that above-mentioned patent is provided, it is mixed by the vegetable juice squeezed, so that band vegetables are made The noodles of taste, this noodles are destroyed the nutritional ingredient in vegetables when vegetable juice is suppressed, and vegetables are original a large amount of Vitamin loss is in residue so that people are when edible, only vegetables taste, but the nutritional ingredient of not former vegetables.

The content of the invention

It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of vegetable noodles for not destroying nutritional ingredient and Its preparation method, the nutritional ingredient that the application is not destroyed in former vegetable leaf pulverizes vegetables during face processed so that vegetables Nutritional ingredient concentrate in noodles, it is to avoid the drawbacks of conventionally employed vegetables juice prepares Noodles with Vegetables, its is easy to make, mouthfeel It is good.

The purpose of the present invention is achieved through the following technical solutions：A kind of vegetable noodles for not destroying nutritional ingredient, It is prepared from by the component of following mass percent：

25-30 parts of flour；

25-30 parts of egg；

20-25 parts of clear water；

30-35 parts of vegetables.

In the present invention, a kind of preparation method for the vegetable noodles for not destroying nutritional ingredient is further comprising the steps of：

S1, flour is fitted into and stirred in washbasin, flour is weighed by the parts by weight described in claim 1；By beating eggs, and Yolk and egg white are poured into egg basin, and weighed；

S2, clear water is added into egg basin, and the yolk and egg white in clear water and egg basin are stirred so that clear water With the 10%-15% that the mixed mass percent of egg is gross weight；

S3, vegetables are cleaned after weigh, and the vegetables after weighing poured into stir in washbasin be well mixed；

S4, by the flour stirred in washbasin send into oodle maker in, repeatedly suppress 8-12 times；

S5, by after oodle maker is suppressed flour send into noodle machine, make noodles.

It is preferred that, in step s3, also including the vegetable leaf of bulk is shredded into fritter blade.

It is preferred that, in step s3 the vegetables include pea point, asparagus lettuce leaf, green vegetables, Chinese cabbage, spinach, celery, romaine lettuce, Leek, Lettuce and shepherd's purse.

It is preferred that, in step s 4, when the flour that oodle maker is suppressed is too dry, it is impossible to when sticking together, also including to face Add clear water in powder to continue to mix, clear water weight is no more than 100g.

It is preferred that, after step s 5, also including noodles are dried, sterilized, packaging, you can obtain commodity.

The beneficial effects of the invention are as follows：

(1) manufacture craft is simple, without edible alum and brightening agent so that noodles are more natural, the noodles of preparation it is continuous and Not soft, toughness is strong, fine and smooth tasty and refreshing, does not stick tooth, does not paste soup；

(2) suppressed using vegetables together with flour, noodles are made so that the vitamin of original vegetables is mixed with flour, is kept away When exempting from conventionally employed vegetable juice, substantial amounts of nutrient loss is caused；

(3) nutritious, in good taste, preparation technology is simple and convenient, is easy to promote the use of in each oodle shop.

Brief description of the drawings

Fig. 1 is schematic flow sheet of the invention.

Embodiment

Technical scheme is described in further detail below in conjunction with the accompanying drawings, but protection scope of the present invention is not limited to It is as described below.

Embodiment 1：

The preparation method of spinach noodles is made of spinach for the present embodiment, as shown in figure 1, specifically including following steps：

S1, flour is fitted into and stirred in washbasin, weigh flour 2500g；Egg is poured into by beating eggs, and by yolk and egg white In basin, and weighed, the weight of egg white and yolk is 260.3g；

S2, clear water is added into egg basin, and the yolk and egg white in clear water and egg basin are stirred so that clear water It is 407.1g with weight after egg mixing；

S3, vegetables are cleaned after weigh, vegetables weight is 399g, and the vegetables after weighing are poured into stir in washbasin mixes equal It is even；

S5, the flour after oodle maker is suppressed sent into noodle machine, make noodles, noodles 3350g altogether.

Embodiment 2：

The preparation method of pea point noodles is made of pea point for the present embodiment, specifically includes following steps：

S1, flour is fitted into and stirred in washbasin, weigh flour 5000g；Egg is poured into by beating eggs, and by yolk and egg white In basin, and weighed, the weight of egg white and yolk is 507.2g；

S2, clear water is added into egg basin, and the yolk and egg white in clear water and egg basin are stirred so that clear water It is 926g with weight after egg mixing；

S3, vegetables are cleaned after weigh, vegetables weight is 706g, and the vegetables after weighing are poured into stir in washbasin mixes equal It is even；

S5, the flour after oodle maker is suppressed sent into noodle machine, make noodles, noodles 7009g altogether.

Embodiment 3：

The present embodiment provides the preparation method that mixed greens noodles are mixed and made into using pea point and romaine lettuce, specifically include with Lower step：

S1, flour is fitted into and stirred in washbasin, weigh flour 7500g；Egg is poured into by beating eggs, and by yolk and egg white In basin, and weighed, the weight of egg white and yolk is 759g；

S2, clear water is added into egg basin, and the yolk and egg white in clear water and egg basin are stirred so that clear water It is 654.2g with weight after egg mixing；

S3, vegetables are cleaned after weigh, vegetables weight is 1062g, and the vegetables after weighing are poured into stir in washbasin mixes Uniformly；

S5, the flour after oodle maker is suppressed sent into noodle machine, make noodles, noodles 9890g altogether.

The present invention uses the preparation method, can quickly prepare vegetable noodles, and the vegetable noodles do not use vegetable juice, keep away Noodles are made in the vegetable juice for exempting from conventionally employed doping alum or preservative, and health is impacted.Simultaneously by vegetables dish leaf Directly mix, and directly crushed vegetables dish leaf, and mixed with flour by oodle maker with flour after cleaning so that vegetables dish leaf Interior vitamin and other nutritional ingredients is not lost in, it is ensured that the mouthfeel and nutritional ingredient of the vegetable noodles after being made.

Embodiment described above only expresses the embodiment of the present invention, and it describes more specific and detailed, but simultaneously Therefore the limitation to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for one of ordinary skill in the art For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the guarantor of the present invention Protect scope.

Claims

1. a kind of vegetable noodles for not destroying nutritional ingredient, it is characterised in that be prepared from by the component of following parts by weight：

25-30 parts of flour；

25-30 parts of egg；

20-25 parts of clear water；

30-35 parts of vegetables.

2. a kind of preparation method for the vegetable noodles for not destroying nutritional ingredient, it is on the basis of claim 1, and its feature exists In comprising the following steps：

S1, flour is fitted into and stirred in washbasin, flour is weighed by the parts by weight described in claim 1；By beating eggs, and by egg Yellow and egg white is poured into egg basin, and is weighed；

S2, clear water is added into egg basin, and the yolk and egg white in clear water and egg basin are stirred so that clear water and chicken The mixed mass percent of egg is the 10%-15% of gross weight；

3. a kind of preparation method for the vegetable noodles for not destroying nutritional ingredient according to claim 1, it is characterised in that in step In rapid S3, also including the vegetable leaf of bulk is shredded into fritter blade.

4. a kind of preparation method for the vegetable noodles for not destroying nutritional ingredient according to claim 1, it is characterised in that in step Vegetables include pea point, asparagus lettuce leaf, green vegetables, Chinese cabbage, spinach, celery, romaine lettuce, leek, Lettuce and shepherd's purse described in rapid S3.

5. a kind of preparation method for the vegetable noodles for not destroying nutritional ingredient according to claim 1, it is characterised in that in step In rapid S4, when the flour that oodle maker is suppressed is too dry, it is impossible to when sticking together, also continue mixed including adding clear water into flour Close, clear water weight is no more than 100g.

6. a kind of preparation method for the vegetable noodles for not destroying nutritional ingredient according to claim 1, it is characterised in that in step After rapid S5, also including noodles are dried, sterilized, packaging, you can obtain commodity.