CN107319314A - A kind of egg noodle - Google Patents
A kind of egg noodle Download PDFInfo
- Publication number
- CN107319314A CN107319314A CN201710696342.5A CN201710696342A CN107319314A CN 107319314 A CN107319314 A CN 107319314A CN 201710696342 A CN201710696342 A CN 201710696342A CN 107319314 A CN107319314 A CN 107319314A
- Authority
- CN
- China
- Prior art keywords
- egg
- grams
- noodle
- noddle
- dried
- 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
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
Abstract
A kind of egg noodle, it is related to a kind of improvement of food formula, and in particular to a kind of improvement for the packaging egg noodle for facilitating water to boil, it is using following technical scheme：550 600 grams of wheat flour, 240 280 grams of drinking water, 150 200 grams of egg liquid, 10 15 grams of edible salt；Egg noodle is that the material for being equipped with above-mentioned weight stirs and kneaded, it is put into flour stranding machine and noddle is made, then the noddle made addition drying machine is dried, dried noddle is arranged into removal chip is made vermicelli, finally carries out pack of weighing to egg noodle.
Description
Technical field
The present invention relates to a kind of improvement of quick food formula, and in particular to a kind of packaging egg noodle for facilitating water to boil
Improve.
Background technology
Egg noodle is one kind of Chinese wheaten food, and egg noodle is made by the mixing of egg and flour.Egg noodle face matter is soft and smooth,
In Chinese tradition snack widely.Egg noodle A sweety scent assails the nostrils, it is necessary to raw material it is few, it is necessary to utensil is few light tasty,
Have tough in soft, the fragrance for having egg also has the mellowness of wheat, nutritious, quality-high and inexpensive.The operating process of egg noodle is：By institute
There is raw material to mix, flour and liquid are stirred into knob-like with waddy, then flour is kneaded with hand, dough is very dry,
Patiently they are kneaded, smooth state is rubbed, during rubbing, a little flour is suitably sprinkled on dough, prevented
Only then the noodles mixed are pulled into fine flour or asperities, finally noodles are put into boiled water pot by dough overly moist, are pulled out after being cooked,
Add egg, the condiment of various tastes is eaten.
The composition proportion of egg noodle common at present is different, and mouthfeel is different, it is difficult to allow ordinary people in own home or residence
The egg noodle of pure in mouth feel can be had, it is also difficult to popularized and industrialized production, and be easily destroyed in manufacturing process chicken
Nutritional quality in egg face.
The content of the invention
In view of the defects and deficiencies of the prior art, the present invention intends to provide a kind of egg noodle, it passes through scale
Change, industrialized production is packed, it has the advantages that quick and easy, pure in mouth feel.
To achieve the above object, a kind of egg noodle is made up of the material of following weight proportion：550-600 grams of wheat flour,
240-280 grams of drinking water, 150-200 grams of egg liquid, 10-15 grams of edible salt；Egg noodle is the material for being equipped with above-mentioned weight
Stir and knead, be put into flour stranding machine and noddle is made, then the noddle made addition drying machine is dried,
Dried noddle is arranged into removal chip vermicelli are made, pack of weighing finally is carried out to egg noodle.
Open the package to add egg noodle finished product to be cooked in the boiling water boiled when needing edible and add appropriate condiments
That is edible.
The egg noodle that the method for applicable industry batch production of the present invention can quickly cook, had both remained the pure of egg noodle
The advantages of mouthfeel also remains the nutritional quality of egg noodle, it is not necessary to which cook is made, it is necessary to which when edible, boiling water is used at any time
Ripe i.e. edible.
After adopting the above technical scheme, the present invention has the beneficial effect that：It is packed by scale, industrialized production, at any time
Being cooked with boiling water to eat, the advantages of both having remained the pure mouthfeel of egg noodle or remained the nutritional quality of egg noodle.
Embodiment
Embodiment 1
The specific embodiment of the invention use technical scheme be：550 grams of wheat flour, 240 grams of drinking water, 150 grams of egg liquid, food
With 10 grams of salt；Egg noodle is that the material for being equipped with above-mentioned weight stirs and kneaded, and is put into flour stranding machine and noddle is made,
Then the noddle made addition drying machine is dried, dried noddle is arranged into removal chip is made extension
Face, finally carries out pack of weighing to egg noodle.
Egg also known as ovum gallinaceum, chicken, are the ovum that hen is produced.Egg has very high nutritive value, is good protein, B
The good source of family vitamin, moreover it is possible to which a number of fat, vitamin A and mineral matter are provided.One medium sized egg
6 grams or so of good protein can be provided, be contained protein highest in various foods.There is one layer of duricrust outside it, inside then have
Air chamber, the white of an egg and yolk part.Nutritious rich in cholesterol, an egg weighs about 50 grams, containing 6 grams of protein.Chicken Albumin
The amino acid ratio of matter, which is well suited for Human Physiology, to be needed, is easily absorbed for body, and utilization rate is up to more than 98%, and nutritive value is very high,
It is one of food of mankind's often to eat.
Wheat flour：Flour has rich in mineral matters such as protein, carbohydrate, vitamin and calcium, iron, phosphorus, potassium, magnesium
Relieving mental strain and strengthening the kidney, invigorating the spleen thickness intestines, effect of heat extraction quench the thirst, cure mainly hysteria, dysphoria with smothery sensation, quench one's thirst, let out dysentery, carbuncle swells, traumatism and bleeding and scald
Deng.
Embodiment 2
570 grams of wheat flour, 260 grams of drinking water, 170 grams of egg liquid, 13 grams of edible salt；Above-mentioned weight is equipped with by egg noodle
Material, which stirs, to be kneaded, and is put into flour stranding machine and noddle is made, and the noddle made then is added into drying machine is carried out
Dry, dried noddle is arranged into removal chip is made vermicelli, finally carries out pack of weighing to egg noodle.
Embodiment 3
600 grams of wheat flour, 280 grams of drinking water, 200 grams of egg liquid, 15 grams of edible salt；Above-mentioned weight is equipped with by egg noodle
Material, which stirs, to be kneaded, and is put into flour stranding machine and noddle is made, and the noddle made then is added into drying machine is carried out
Dry, dried noddle is arranged into removal chip is made vermicelli, finally carries out pack of weighing to egg noodle.
The egg noodle that the method for applicable industry batch production of the present invention can quickly cook, had both remained the pure of egg noodle
The advantages of mouthfeel also remains the nutritional quality of egg noodle, it is not necessary to which cook is made, it is necessary to which when edible, boiling water is used at any time
Ripe i.e. edible.
After adopting the above technical scheme, the present invention has the beneficial effect that：It is packed by scale, industrialized production, at any time
Being cooked with boiling water to eat, the advantages of both having remained the pure mouthfeel of egg noodle or remained the nutritional quality of egg noodle.
It is described above, it is merely illustrative of the technical solution of the present invention and unrestricted, those of ordinary skill in the art are to this hair
Other modifications or equivalent substitution that bright technical scheme is made, without departing from the spirit and scope of technical solution of the present invention,
It all should cover among scope of the presently claimed invention.
Claims (4)
1. a kind of egg noodle, it is characterised in that a kind of egg noodle is made up of the material of following weight proportion：Wheat flour 550-
600 grams, 240-280 grams of drinking water, 150-200 grams of egg liquid, 10-15 grams of edible salt；A kind of preparation technology of egg noodle is：
The material that above-mentioned weight is equipped with, which stirs, to knead, and is put into flour stranding machine and noddle is made, then by the egg noodle made
Bar adds drying machine and is dried, and dried noddle is arranged into removal chip is made vermicelli, and finally egg noodle is entered
Capable pack of weighing.
2. a kind of egg noodle according to claim 1, it is characterised in that a kind of egg noodle is by following weight proportion
Material is constituted：550 grams of wheat flour, 240 grams of drinking water, 150 grams of egg liquid, 10 grams of edible salt；A kind of preparation work of egg noodle
Skill is：The material that above-mentioned weight is equipped with, which stirs, to knead, and is put into flour stranding machine and noddle is made, then by the chicken made
Egg noodles add drying machine and are dried, and dried noddle is arranged into removal chip is made vermicelli, and finally egg is hung
Face carries out pack of weighing.
3. a kind of egg noodle according to claim 1, it is characterised in that a kind of egg noodle is by following weight proportion
Material is constituted：570 grams of wheat flour, 260 grams of drinking water, 170 grams of egg liquid, 13 grams of edible salt；A kind of preparation work of egg noodle
Skill is：The material that above-mentioned weight is equipped with, which stirs, to knead, and is put into flour stranding machine and noddle is made, then by the chicken made
Egg noodles add drying machine and are dried, and dried noddle is arranged into removal chip is made vermicelli, and finally egg is hung
Face carries out pack of weighing.
4. a kind of egg noodle according to claim 1, it is characterised in that a kind of egg noodle is by following weight proportion
Material is constituted：600 grams of wheat flour, 280 grams of drinking water, 200 grams of egg liquid, 15 grams of edible salt；A kind of preparation work of egg noodle
Skill is：The material that above-mentioned weight is equipped with, which stirs, to knead, and is put into flour stranding machine and noddle is made, then by the chicken made
Egg noodles add drying machine and are dried, and dried noddle is arranged into removal chip is made vermicelli, and finally egg is hung
Face carries out pack of weighing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710696342.5A CN107319314A (en) | 2017-08-15 | 2017-08-15 | A kind of egg noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710696342.5A CN107319314A (en) | 2017-08-15 | 2017-08-15 | A kind of egg noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319314A true CN107319314A (en) | 2017-11-07 |
Family
ID=60225109
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710696342.5A Pending CN107319314A (en) | 2017-08-15 | 2017-08-15 | A kind of egg noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107319314A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338351A (en) * | 2019-08-06 | 2019-10-18 | 张洪云 | Cloud joins health-maintaining noodles |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039847A (en) * | 2011-10-12 | 2013-04-17 | 王祉童 | Manufacturing method of taro buckwheat fine dried noodles |
| CN103141758A (en) * | 2011-12-06 | 2013-06-12 | 吴家旺 | Method for producing yam and corn fine dried noodles |
| CN104982815A (en) * | 2015-06-18 | 2015-10-21 | 广西大学 | Maple leaf noodles and preparation method thereof |
| CN105995507A (en) * | 2016-05-18 | 2016-10-12 | 安徽冉升食品有限公司 | Potato and rice noodles with egg and production method thereof |
-
2017
- 2017-08-15 CN CN201710696342.5A patent/CN107319314A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039847A (en) * | 2011-10-12 | 2013-04-17 | 王祉童 | Manufacturing method of taro buckwheat fine dried noodles |
| CN103141758A (en) * | 2011-12-06 | 2013-06-12 | 吴家旺 | Method for producing yam and corn fine dried noodles |
| CN104982815A (en) * | 2015-06-18 | 2015-10-21 | 广西大学 | Maple leaf noodles and preparation method thereof |
| CN105995507A (en) * | 2016-05-18 | 2016-10-12 | 安徽冉升食品有限公司 | Potato and rice noodles with egg and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338351A (en) * | 2019-08-06 | 2019-10-18 | 张洪云 | Cloud joins health-maintaining noodles |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171107 |