CN107259343A - A kind of nutrition fine dried noodles - Google Patents
A kind of nutrition fine dried noodles Download PDFInfo
- Publication number
- CN107259343A CN107259343A CN201710633455.0A CN201710633455A CN107259343A CN 107259343 A CN107259343 A CN 107259343A CN 201710633455 A CN201710633455 A CN 201710633455A CN 107259343 A CN107259343 A CN 107259343A
- Authority
- CN
- China
- Prior art keywords
- bar
- mixed
- fine dried
- dried noodles
- vermicelli
- 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
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 41
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 18
- 230000035764 nutrition Effects 0.000 title claims abstract description 18
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 29
- 239000003292 glue Substances 0.000 claims abstract description 15
- 235000014347 soups Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000015110 jellies Nutrition 0.000 claims abstract description 7
- 239000008274 jelly Substances 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 6
- 239000000499 gel Substances 0.000 claims description 8
- 235000012907 honey Nutrition 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 229920002678 cellulose Polymers 0.000 claims description 4
- 239000001913 cellulose Substances 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 230000008859 change Effects 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N Vitamin B6 Natural products CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
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
- 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
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to novel foodstuff, specially a kind of nutrition fine dried noodles, vermicelli are the bar that flour and water are mixed, mixed with mealy potato in flour, also mixed with goo in flour, bar, which has on along its length on some through holes, bar, Shredded kelp, Shredded kelp sequentially passes through the edible glue that white is enclosed with several through holes, Shredded kelp and bar.When boiling face, it can judge whether vermicelli are cooked by observing the color change of vermicelli, when being changed into green from white, vermicelli are to be cooked, and contain meat jelly in edible glue, edible glue is fully dissolved in noodle soup, add the nutrition of noodles and noodle soup, while improving the mouthfeel of noodles, also allow for a day ordinary water and boil.
Description
Technical field
The present invention relates to vermicelli production technical field, specially a kind of nutrition fine dried noodles.
Background technology
Vermicelli are because of in good taste, instant, price is low, be easy to storage, is always one of main wheaten food that people like.Hang
The species in face has a variety of, and principal item has common liner, varied fine dried noodles, handcraft dried noodle etc..No matter which kind of vermicelli, now on the market
The vermicelli sold are formed by the flavouring mixing compacting such as flour, salt and monosodium glutamate.And this vermicelli color is usual
For white, its be cooked after be also white, when boiling face, it is impossible to judge whether vermicelli are cooked, it is necessary to trial test in advance from the outward appearance of noodles
Once and then judge whether to be cooked, and at this moment noodles relatively scald mouth, therefore operation has inconvenience.
The content of the invention
It is an object of the invention to provide a kind of nutrition fine dried noodles, in order to which the change directly by Noodle color judges noodles
Whether it is cooked.
To reach above-mentioned purpose, basic technology scheme of the invention is：A kind of nutrition fine dried noodles, vermicelli are that flour and water are mixed
Mixed with mealy potato in the bar being made, flour, also mixed with goo in flour, bar has some logical on along its length
There is Shredded kelp on hole, bar, Shredded kelp, which is sequentially passed through, is enclosed with the edible of white on several through holes, Shredded kelp and bar
Glue.
This nutrition fine dried noodles has advantages below：1st, it is nutritious rich in abundant starch in mealy potato, increase the meals of noodles
Fiber is eaten, promotes digestion.Goo can improve the toughness of noodles, make vermicelli during water is boiled, and be difficult to boil disconnected.2nd, edible glue
Shredded kelp and bar can be fixed, prevent Shredded kelp from being come off from bar, Shredded kelp is arranged in noodles all the time
On, and multiple positions of noodles are fixed, prevent that noodles are broken, be molded beneficial to noodles.When the 3rd, being cooked face to face, edible glue by
Thermosol, Shredded kelp exposes, and vermicelli is shown the green of sea-tangle, so as to judge that vermicelli have been cooked accordingly, so as to
In pulling out in time for noodles.Also, I and vitamin E are rich in Shredded kelp, being capable of prevention of arterial hardening, reduction cholesterol
Eaten together with the accumulation of fat, and face, more conducively health.
Further, goo is mixed by the one or more in honey, syrup, melon and fruit glue, cellulose and xanthans.
These goos can not only improve the toughness of vermicelli, make vermicelli resistant to cook, and vermicelli can also be made more smooth tasty and refreshing.
Further, meat jelly is mixed with edible glue, every kilogram of meat jelly includes thin pork 0.4kg, egg 0.1kg, chopped spring onion
0.05kg, shredded ginger 0.02kg, garlic granule 0.02kg and chicken soup 0.4kg.When boiling face, edible glue is gradually dissolved into noodle soup, makes noodle soup
Containing condiment, make noodle soup more delicious, and need not additionally carry out seasoning configuration, it is time saving and energy saving.
Further, the section of bar and the section of Shredded kelp are square, and hole is conveniently got through on square bar, and
And the section of Shredded kelp is also that rib on rib and square Shredded kelp on square, square bar offsets, and will not make sea-tangle
Silk skids on bar, makes to be fixed on the Shredded kelp on bar and more stablizes.
Further, edible glue is gel, and gel is common food thickening agent, incorporates after noodle soup, can make noodle soup more enriching
It is thick, and lift the mouthfeel of noodle soup.
Further, the two ends of Shredded kelp are wound in fixed knot, and fixed knot can be stuck on the through hole at the two ends of bar, prevent
Only boil during face, because of the rolling of hot water, Shredded kelp is skidded off from bar.
Brief description of the drawings
Fig. 1 is the structural representation of the embodiment of the present invention.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Reference in Figure of description includes：Bar 1, Shredded kelp 2, through hole 3, fixed knot 4.
As shown in figure 1, a kind of nutrition fine dried noodles, section is mixed and made into for square bar 1 by flour and water, and face
When, with the addition of to have on mealy potato and honey, bar 1 in flour has Shredded kelp 2, Shredded kelp 2 on some through holes 3, bar 1
Pass through and passed from the through hole 3 of the right-hand member of bar 1 from the through hole 3 of the left end of bar 1, in the left and right two of Shredded kelp 2
End is wound in fixed knot 4, and Shredded kelp 2 is stuck on through hole 3 by fixed knot 4, so as to prevent Shredded kelp 2 from being slided from bar 1
Drop out.It is enclosed with Shredded kelp 2 and bar 1 in the gel of white, gel and is mixed with meat jelly, every kilogram of meat jelly includes
0.4kg thin pork, 0.4kg chicken soup, 0.1kg egg, 0.05kg chopped spring onion, 0.02kg shredded ginger and 0.02kg garlic granule
Mix.In the present embodiment, the goo used is honey, and according to the condition of production, honey can be replaced with to syrup, melon and fruit
One or more in glue, cellulose and xanthans.
When edible, this nutrition fine dried noodles is put into water, the color change of vermicelli is observed, treats that the gel on vermicelli surface is completely molten
After change, when vermicelli are changed into the green of Shredded kelp 2 from white, you can take the dish out of the pot and enjoy.
It is rich in this nutrition fine dried noodles in a variety of nutrition, mealy potato and contains starch, protein, fat, carbohydrate, also contains human body
Necessary 21 kinds of amino acid and vitamin B1, B2, B6, C and carrotene, cellulose, calcium, phosphorus, iron, potassium, sodium, iodine, magnesium and molybdenum
Deng, with activating blood circulation and reducing swelling, QI invigorating salubrity, beauty, the effect of anti-aging.Various trace elements, such as Buddhist nun gram are also enriched in honey
Acid, pantothenic acid, folic acid, biotin, choline etc., have effects that bowl spares, moisturize, relieve pain, detoxifying and cough-relieving.
Gel is fully immersed into noodle soup after dissolving, and noodle soup is more thick, and mouthfeel is more preferably, nutritious, without adding it
His condiment is time saving and energy saving.Moreover, the chicken soup in gel is also the good merchantable brand of nourishing, with certain antifatigue, work(of anti-aging
Effect.
Above-described is only the preferred embodiment of the present invention, it is noted that for those skilled in the art,
Without departing from the inventive concept of the premise, several modifications and improvements can also be made, these should also be considered as the guarantor of the present invention
Scope is protected, these effects and practical applicability for implementing all without the influence present invention.The present invention omits the technology of description, shape
Shape, construction part are known technology.
Claims (6)
1. mixed with mealy potato, its feature in a kind of nutrition fine dried noodles, the bar that vermicelli are mixed for flour and water, the flour
It is：Also mixed with goo in the flour, the bar, which has on along its length on some through holes, the bar, sea
Band silk, Shredded kelp sequentially passes through the edible glue that white is enclosed with several through holes, the Shredded kelp and bar.
2. a kind of nutrition fine dried noodles according to claim 1, it is characterised in that：The goo is by honey, syrup, melon and fruit
One or more in glue, cellulose and xanthans are mixed.
3. a kind of nutrition fine dried noodles according to claim 2, it is characterised in that：Meat jelly, every thousand are mixed with the edible glue
Gram meat jelly includes thin pork 0.4kg, egg 0.1kg, chopped spring onion 0.05kg, shredded ginger 0.02kg, garlic granule 0.02kg and chicken soup
0.4kg。
4. a kind of nutrition fine dried noodles according to claim 3, it is characterised in that：The section of the bar and cutting for Shredded kelp
Face is square.
5. a kind of nutrition fine dried noodles according to claim 4, it is characterised in that：The edible glue is gel.
6. a kind of nutrition fine dried noodles according to claim 5, it is characterised in that：The two ends of the Shredded kelp are wound in fixation
Section.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247506A (en) * | 2018-09-18 | 2019-01-22 | 内蒙古工业大学 | A kind of compound noodles of potato-kelp and preparation method thereof |
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| JPH08214809A (en) * | 1995-02-15 | 1996-08-27 | Arahiro Fujisawa | Holed noodle |
| CN2432786Y (en) * | 2000-07-01 | 2001-06-06 | 张传宏 | Noodels |
| KR20120111495A (en) * | 2011-03-30 | 2012-10-10 | 이재유 | Instant noodle(ramyon) having holes |
| DE102015012718A1 (en) * | 2015-10-01 | 2017-04-06 | Raphael Groß | noodle |
| CN106578913A (en) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | Preparation method for hollow noodle |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US3798343A (en) * | 1971-10-27 | 1974-03-19 | Vitale S Italian Foods Inc | Process for preparing frozen rolled lasagna |
| JPH08214809A (en) * | 1995-02-15 | 1996-08-27 | Arahiro Fujisawa | Holed noodle |
| CN2432786Y (en) * | 2000-07-01 | 2001-06-06 | 张传宏 | Noodels |
| KR20120111495A (en) * | 2011-03-30 | 2012-10-10 | 이재유 | Instant noodle(ramyon) having holes |
| DE102015012718A1 (en) * | 2015-10-01 | 2017-04-06 | Raphael Groß | noodle |
| CN106578913A (en) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | Preparation method for hollow noodle |
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| CN109247506A (en) * | 2018-09-18 | 2019-01-22 | 内蒙古工业大学 | A kind of compound noodles of potato-kelp and preparation method thereof |
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