CN1071304A - The manufacture method of nutritious fine dried noodles mixed with vegetables - Google Patents
The manufacture method of nutritious fine dried noodles mixed with vegetables Download PDFInfo
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- CN1071304A CN1071304A CN 91109238 CN91109238A CN1071304A CN 1071304 A CN1071304 A CN 1071304A CN 91109238 CN91109238 CN 91109238 CN 91109238 A CN91109238 A CN 91109238A CN 1071304 A CN1071304 A CN 1071304A
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Abstract
A kind of manufacture method of nutritious fine dried noodles mixed with vegetables is a raw material with vegetables or edible wild herbs.Earlier with vegetables through select dish-blanching-speed cold-technology of cut-out-making beating-high-pressure homogeneous-sterilization makes dish juice.Mix wheat flour with dish juice and make vermicelli.1.6 kilograms of 25～35 kilograms of refined salt of per 100 kilograms of wheat flour garnish juice, monosodium glutamate 160 grams, algin 300 grams.Can keep the nutritious composition in vegetables Central Plains not to be destroyed, production is not subject to seasonal restrictions.
Description
The invention belongs to food preparation, relate to a kind of manufacture method of nutritious fine dried noodles mixed with vegetables.
Present existing fine-dried vegetable noodles manufacture method is to carry out after fresh vegetables is boiled in the direct adding face of fragmentation.Such method can be destroyed nutrition in the vegetables because of poach, and dish and face mix and be difficult for evenly, simultaneously since fresh-keeping of vegetables difficulty relatively make to produce to be subjected to seasonal restriction.
The manufacture method that the purpose of this invention is to provide a kind of nutritious fine dried noodles mixed with vegetables, nutrition is not destroyed in the maintenance vegetables, produces and is not subjected to seasonal restriction yet.
The present invention is achieved through the following technical solutions: a kind of manufacture method of nutritious fine dried noodles mixed with vegetables, make raw material with vegetables or edible wild herbs.Earlier make dish juice through selecting dish-82 ℃～84 ℃ having one's hair waved to float 2～3 minutes-technology that is quickly cooled to room temperature-cut-out-making beating-high-pressure homogeneous-sterilization.Mix wheat flour with dish juice and make vermicelli.25～35 kilograms in per 100 kilograms of wheat flour garnish juice, 1.6 kilograms of refined salt, monosodium glutamate 160 grams, algin 300 grams.Used dish can be various vegetables and edible wild herbs, as tomato, carrot, celery, spinach, caraway, purslane, dandelion.
The present invention compares with prior art has following advantage: (1) 82 ℃～84 ℃ having one's hair waved are floated the back cold vegetables original nutrient contents that keeps basically of speed and are not destroyed.(2) dish juice can be preserved under-18 ℃ of temperature for a long time, so just can produce dish juice in a large number in the vegetables busy season and be saved to the use in dull season, produces in enormous quantities not to be subject to seasonal restrictions.(3) dish juice noodles served with soy sauce, sesame butter, etc. mix very even.
The invention will be further described below in conjunction with embodiments of the invention:
Embodiment one, tomato face.Select for use fresh tomato to float 2～3 minutes with 82 ℃～84 ℃ having one's hair waved, be quickly cooled to room temperature, be cut into piece and pull an oar, use homogenizer then high-pressure homogeneous 2 times (play hyperchromic and increase thin effect), carry out sterilization processing with the ultraviolet sterilization machine and obtain tomato juice with horizontal beater.Per 100 kilograms of wheats add 30 kilograms of tomato juice, 1.6 kilograms of refined salt, monosodium glutamate 160 grams, algin 300 grams, through breading-slaking-roll sheet-moulding-oven dry-cut-out-packing to make the tomato face.
Embodiment two, carrot face.Select for use fresh carrot to float 2～3 minutes, be quickly cooled to room temperature, cut into slices, use homogenizer then high-pressure homogeneous 2 times, carry out sterilization processing with the ultraviolet sterilization machine and obtain carrot juice with horizontal beater making beating with 82 ℃～84 ℃ having one's hair waved.Add 30 kilograms of carrot juices, 1.6 kilograms of refined salt, monosodium glutamate 160 grams, algin 300 grams in per 100 kilograms of wheat flours, through breading-slaking-roll sheet-moulding-oven dry-cut-out-packing to make the carrot face.
Embodiment three, celery face.Select for use fresh celery to float 2～3 minutes, be quickly cooled to room temperature, cut into chunks, use homogenizer then high-pressure homogeneous 2 times, carry out sterilization processing with the ultraviolet sterilization machine and obtain Celery Juice with horizontal beater making beating with 82 ℃～84 ℃ having one's hair waved.Add 30 kilograms of Celery Juice, 1.6 kilograms of refined salt, monosodium glutamate 160 grams, algin 300 grams in per 100 kilograms of wheat flours, through breading-slaking-roll sheet-moulding-oven dry-cut-out-packing to make the celery face.
Embodiment four, five, six, seven, eight.Be respectively spinach face, caraway face, bitter dish face, purslane face, dandelion face, per 100 kilograms of wheat flours are 30 kilograms with addition of spinach juice, caraway juice, maror juice, purslane extract, juice of dandelion, quantity respectively.The proportional quantity of refined salt, monosodium glutamate, algin is all identical, be respectively 1.60 kilograms, 16 the gram, 300 the gram.
The vegetable series nutrition fine dried noodles that makes with the present invention organically combines rich in protein in nutrition such as vitamin abundant in the vegetables, calcium, phosphorus, iron and the wheat, various vegetables can be selected for use, also numerous food such as noodles, instant noodles, dry-eat-noodles can be made.
Claims (2)
1, a kind of manufacture method of nutritious fine dried noodles mixed with vegetables is made raw material with vegetables or edible wild herbs, it is characterized in that:
A, earlier make dish juice through selecting dish-82 ℃～84 ℃ having one's hair waved to float 2～3 minutes-technology that is quickly cooled to room temperature-cut-out-making beating-high-pressure homogeneous-sterilization,
B, mix wheat flour with dish juice and make vermicelli,
C, 25～35 kilograms in per 100 kilograms of wheat flour garnish juice, 1.6 kilograms of refined salt, monosodium glutamate 160 grams, algin 300 grams.
2, manufacture method according to claim 1 is characterized in that selecting for use vegetables to comprise tomato, carrot, celery, spinach, caraway, purslane, dandelion, 30 kilograms in per 100 kilograms of wheat flour garnish juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91109238 CN1071304A (en) | 1991-10-05 | 1991-10-05 | The manufacture method of nutritious fine dried noodles mixed with vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91109238 CN1071304A (en) | 1991-10-05 | 1991-10-05 | The manufacture method of nutritious fine dried noodles mixed with vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1071304A true CN1071304A (en) | 1993-04-28 |
Family
ID=4909714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 91109238 Pending CN1071304A (en) | 1991-10-05 | 1991-10-05 | The manufacture method of nutritious fine dried noodles mixed with vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1071304A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756096A (en) * | 2010-02-10 | 2010-06-30 | 张睿 | Wild vegetable fine dried noodle and preparation method thereof |
| CN101878874A (en) * | 2010-06-07 | 2010-11-10 | 周长广 | Aizoon stonecrop herb noodles and preparation method thereof |
| CN102742782A (en) * | 2012-07-13 | 2012-10-24 | 李三川 | Health-care noodle |
| CN102987245A (en) * | 2012-10-18 | 2013-03-27 | 合肥皖高面粉有限公司 | Nutrient fine dried noodles and preparation method thereof |
| CN103445076A (en) * | 2013-09-06 | 2013-12-18 | 湖南海清食品发展有限责任公司 | Preparation method for Chinese parsley, welsh-onion stalk and ginger fine dried noodles |
| CN104041748A (en) * | 2014-06-24 | 2014-09-17 | 傅筱萸 | Full-quality vegetable nutritional fine dried noodles and preparation method thereof |
| CN104642918A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Preparation method of wheat dietary fiber tomato raw pulp fine dried noodles |
| CN107373355A (en) * | 2017-08-29 | 2017-11-24 | 湖北省金水源食品开发有限公司 | A kind of Herba portulacae vermicelli |
| CN108077357A (en) * | 2017-12-29 | 2018-05-29 | 常盛杰 | A kind of wheat flour |
-
1991
- 1991-10-05 CN CN 91109238 patent/CN1071304A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756096A (en) * | 2010-02-10 | 2010-06-30 | 张睿 | Wild vegetable fine dried noodle and preparation method thereof |
| CN101878874A (en) * | 2010-06-07 | 2010-11-10 | 周长广 | Aizoon stonecrop herb noodles and preparation method thereof |
| CN102742782A (en) * | 2012-07-13 | 2012-10-24 | 李三川 | Health-care noodle |
| CN102987245A (en) * | 2012-10-18 | 2013-03-27 | 合肥皖高面粉有限公司 | Nutrient fine dried noodles and preparation method thereof |
| CN103445076A (en) * | 2013-09-06 | 2013-12-18 | 湖南海清食品发展有限责任公司 | Preparation method for Chinese parsley, welsh-onion stalk and ginger fine dried noodles |
| CN104642918A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Preparation method of wheat dietary fiber tomato raw pulp fine dried noodles |
| CN104041748A (en) * | 2014-06-24 | 2014-09-17 | 傅筱萸 | Full-quality vegetable nutritional fine dried noodles and preparation method thereof |
| CN107373355A (en) * | 2017-08-29 | 2017-11-24 | 湖北省金水源食品开发有限公司 | A kind of Herba portulacae vermicelli |
| CN108077357A (en) * | 2017-12-29 | 2018-05-29 | 常盛杰 | A kind of wheat flour |
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