CN108354116A

CN108354116A - Use vegetables or fruit with addition of flour, egg, milk as noodles and preparation method thereof made of major ingredient

Info

Publication number: CN108354116A
Application number: CN201711067125.6A
Authority: CN
Inventors: 杨福顺
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-11-02
Filing date: 2017-11-02
Publication date: 2018-08-03

Abstract

The present invention provides one kind containing vegetables or fruit, flour, egg, milk as major ingredient, meat etc. as noodles made of auxiliary material.Through kneading, cutting molding, drying include bake, packaging (including pack, freeze) multiple working procedure made of noodles, cold and dressed with sauce instant food various ways edible, directly edible, cup is packed after being steamed with edible, summer after cook boiling noodles, steaming, mouthfeel more has chewy texture, also there is the noodles of the soft and easy to digest absorption for special procuring nutrition of particularly suitable men and women, old and young, pregnancy period and women breast-feeding their children.

Description

Use vegetables or fruit with addition of flour, egg, milk as noodles made of major ingredient and its making Method

Technical field

It is a kind of that vegetables or fruit is used, as noodles and preparation method thereof made of major ingredient, to belong to food with addition of flour, egg, milk Processing technique field.

Background technology

Noodles are all a kind of staple foods in countries in the world, and from nineteen ninety-five, countries in the world are to be " Italy on annual October 25 Noodles day " eats pasta and carries out publicity popularization；There are no matched with vegetables or fruit so far in terms of the ingredient of noodles Add flour, egg, milk as major ingredient again with addition of the noodles of other various auxiliary materials.

Invention content

In order to preferably solve above-mentioned technical shortcoming, the purpose of the present invention is to provide one kind having equilibrium again Sufficient nutrition and flavor taste and be suitble to attaching most importance to i.e. using vegetables as core using vegetables or fruit for multiple eating mode Primary raw material is core primary raw material with addition of flour, egg, milk as noodles made of major ingredient or using fruit with addition of flour, egg, milk As noodles and preparation method thereof made of major ingredient.

Realize the technical scheme is that：

It is a kind of using vegetables or fruit with addition of flour, egg, milk as major ingredient noodles comprising by vegetables or fruit first through picking It selects, clean, grinding wiping and be broken into wadding pureed slurry, part size will be taken out in this total slurry and is steamed rather with boiling water big fire water proof is stewing Taken out after clock it is cool extremely can fermentation temperature kneaded together with proportional quantity flour carry out first time mixed fermentation；First time mixed fermentation Dough afterwards with addition of egg, milk, knead together with the part flour kneaded dough of cooperation and preferred i.e. hair active dry yeast into Vegetables or fruit made by second of mixed fermentation of row add egg, the mixed fermentation dough of milk and to secondary mixed fermentations Dough adds by several times or does not add flour and made the remainder slurry in total slurry of dry concentration And all various accessory packages include meat, poultry, the flesh of fish, seasoning, edible salt, edible vegetable oil, nutrition fortifier, then divide It cuts, is round as a ball, is loose or do not relax and then not provocation or provocation, rub and press to sake skin, cutting, molding, drying (including high temperature Bake), packaging (including pack, freeze) noodles finished products is made

The present invention includes coarse cereals potato beans, vegetables, egg, milk as major ingredient using five cereals, and meat etc. provides more as auxiliary material It is comprehensive balanced nutritious and have chewy texture, meat that noodles base dough is added in a manner of small burger, meat particle, meat foam etc..

Production method and sequence of process steps of the present invention are：

1, the edible portion of the vegetables of selection or fruit is ground with reciprocating friction fashion of extrusion back and forth, its mud of wadding a quilt with cotton is made Total slurry of shape, the blade dish infarcted tissue fiber in this slurry partly can still involve constantly, this slurry is rich in juice, thus Without another external adding water；It takes out part size to be steamed several minutes with boiling water big fire water proof is stewing, such as 2 minutes, waits for its cool to a 30 degree left sides The appropriate flour mixing that proportional quantity is equipped with when right suitable fermentation temperature kneads, until dough in it is soft i.e. will be tacky when can be by this Dough moisturizing is fermented；Flour used in the present invention be preferably by certain nutritional requirement prepare in proportion with wheat flour The flour of the deal that occupies the majority added obtained by coarse cereals potato beans.

2, yeasting temperature that mixing dough respectively has its best, wet according to vegetables used or the difference of fruit and flour Degree condition, such as ferment in 20 to 34 temperature ranges, fermentation time is one to a few houres, which sends out in the later stage Ferment temperature rise can slightly turn down environment temperature, wait for its enlarged volume vegetables or fruit nutrition substance and its interior at this time Taste is easy to bring into play, will match suitable egg liquid broken up, milk powder, a part and coordinate the flour kneaded dough and preferred i.e. hair Property dry ferment mix to knead with the fermented dough and mixed fermentation dough is made carries out second fermentation one to made of a few houres Vegetables or fruit are equipped with the mixed fermentation dough of flour, egg, milk.

3, it rubs by several times again into a certain proportion of suitable various auxiliary materials in above-mentioned second obtained of mixed fermentation dough Or do not make the dough of second of fermentation and then make to divide, is round as a ball successively, is loose or do not relax, the processes such as not provocation or provocation, general Manufactured noodle dough is about dried under 45 DEG C -60 DEG C of selection, 125 DEG C of -165 DEG C of temperature conditions (including high temperature bakes).

4, described grinding is wiped to remainder low temperature baking, the drying of broken total vegetables or fruit slurry etc. side Most of moisture content is sloughed in method drying, is included then meat by it and other auxiliary materials, poultry, the flesh of fish, seasoning, edible salt, is eaten Vegetable oil, nutrition fortifier are made an addition in a manner of mixed rub etc. in noodles base dough together by several times.

5, above-mentioned noodles base dough can be used as steamed stuffed bun base/skin, steamed bun base/skin, sesame seed cake base/skin, the moon biscuit/skin etc..

6, above-mentioned noodles base noodles, it includes Yoghourt, Yoghourt that can also increase separately suitable egg liquid, milk powder or milk Powder, cream edible oil and various food additives modifying agents etc., and with respective suitable distinctive Shape Modelling routinely technique The product that nutrient and flavour taste sense is had nothing in common with each other, such as white square rice cake, Sha Qima, moon cake, various biscuit, cookie is respectively prepared The Chinese and Western cake dessert dumpling steamed bun food such as dry, cake, almond shortbread, apricot member, egg roll, Butterfly Cookies, almond row, with enriched nutritive with Flavor taste.

This using vegetables or fruit with addition of flour, egg, milk as major ingredient noodles comprising by vegetables or fruit first through picking It selects, clean, grinding wiping and be broken into wadding pureed slurry, part size will be taken out in this total slurry and is steamed rather with boiling water big fire water proof is stewing Taken out after clock it is cool extremely can fermentation temperature kneaded together with proportional quantity flour carry out first time mixed fermentation；First time mixed fermentation Dough afterwards with addition of egg, milk, knead together with the part flour kneaded dough of cooperation and preferred i.e. hair active dry yeast into Vegetables or fruit made by second of mixed fermentation of row add the mixed fermentation dough of egg, milk then to send out secondary mixing Ferment dough adds or does not add flour and made the remainder slurry in total slurry of dry concentration by several times And all various accessory packages include meat, poultry, the flesh of fish, seasoning, edible salt, edible vegetable oil, nutrition fortifier etc., so Afterwards segmentation, it is round as a ball, loose or not relax not provocation or provocation, rub be pressed into sake skin, cutting, molding, drying (including high temperature baking Roasting), packaging (including pack, freeze) noodles finished products is made.

The present invention includes that coarse cereals potato beans, vegetables, egg, milk are provided as major ingredient and using meat etc. as auxiliary material using five cereals More fully balanced nutritious, noodles base dough is added in meat in a manner of small burger, meat particle, minced meat etc..

Beneficial effects of the present invention：

The present invention provides more comprehensively balanced nutrition and mouthfeel more preferably noodles, be suitable for multiple eating mode.Also have Lack being chosen according to the confession of the various product of production method of the present invention for oil by the low sugar that is added to of product specification manufacture in advance；This product Can connect in the several hours short times all has the product of fermentation or including the azymous production time, so that it may Complete to complete drying process from making to noodles to finished product packing completion；This product can also freeze, and be not required to thaw after freezing direct Enter a pot boiling.

Embodiment：

Its used flour is added with the wheat flour deal that occupies the majority by what certain nutritional requirement was prepared in proportion Flour obtained by coarse cereals melon yam bean class.First time mixed fermentation dough only uses vegetables or fruit to be made with addition of flour.

Its used flour is added with the wheat flour deal that occupies the majority by what certain nutritional requirement was prepared in proportion Flour obtained by coarse cereals melon yam bean class.

Its first time mixed fermentation dough only uses vegetables or fruit to be made with addition of flour.

Its mixed fermentation or azymous noodles base dough can routinely process conditions select respectively with addition of it is suitable oil, The various meats of cream, sugar, salt, food additives, flavouring, modifying agent etc. segmented, round as a ball, loose, shaping, provocation, baking Roasting is respectively prepared various Chinese and Western cake and orders the food such as steamed stuffed bun steamed bun.

Its Shape Modelling size includes the various Shape Modelling sizes such as various noodles, wherein having such as width, thickness The noodles or dough sheet that degree is several millimeters to 1 centimetre or more；The noodles or dough sheet are used as the toughness dough sheet in bread soaked with mutton cuisine.

With addition of Yoghourt, sour milk powder in noodles dispensing, noodles finished product is then eaten in a manner of " steaming ".

The noodles use cup or packed instant noodles mode.

Fruits noodles in the noodles do not add any chemical sweetening agent added with the fruit pulp sugar of compound sweetening effect And white granulated sugar.

There is the side such as dried fruit, Tomato Dry, dried eggplants, dried sweet potato in greengrocery noodles in the noodles and fruits its dispensings Formula is included in noodles base dough.

Contain vegetables or fruit, flour, egg, milk as major ingredient, meat etc. as noodles made of auxiliary material.Through kneading, Cutting molding, drying include bake, pack (including pack, freeze) multiple working procedure made of noodles, with cook boiling noodles, It being eaten after steaming, cold and dressed with sauce instant food various ways edible, directly edible, cup is packed after summer steaming, mouthfeel more has chewy texture, Also there are the noodles of the soft and easy to digest absorption for special procuring nutrition of particularly suitable men and women, old and young, pregnancy period and women breast-feeding their children.

Claims

1. a kind of use vegetables or fruit with addition of flour, egg, milk as noodles and preparation method thereof made of major ingredient, it is characterised in that This using vegetables or fruit with addition of flour, egg, milk as major ingredient noodles comprising by vegetables or fruit first through sorting, cleaning, mill Broken wiping is broken into wadding pureed slurry, and it is cool with being taken out after boiling water big fire water proof stewing steaming a few minutes that part size will be taken out in this total slurry Extremely can fermentation temperature i.e. kneaded together with proportional quantity flour carry out first time mixed fermentation；Dough after first time mixed fermentation with With addition of egg, milk, the part flour kneaded dough of cooperation and preferred i.e. hair active dry yeast knead progress together and mix for second It closes the made vegetables of fermentation or fruit adds egg, the mixed fermentation dough of milk and adds by several times to secondary mixed fermentation dough Add or do not add flour and makees remainder slurry in total slurry of dry concentration and all Kind auxiliary material includes meat, poultry, the flesh of fish, seasoning, edible salt, edible vegetable oil, nutrition fortifier etc., then divides, rolls Circle, relaxation or not, not provocation or provocation, rub and be pressed into sake skin, cutting, molding, drying (including high temperature bakes), packaging Noodles finished product is made in (including pack, freeze).The present invention using five cereals include coarse cereals potato beans, vegetables, egg, milk as major ingredient meat etc. Deng providing more fully balanced nutritious as auxiliary material and have chewy texture, meat that noodles are added in a manner of small burger, meat particle, meat foam etc. Base dough.

2. noodles as described in claim 1, it is characterised in that its used flour is matched in proportion by certain nutritional requirement System occupies the majority deal along with the flour obtained by coarse cereals melon yam bean class with wheat flour.

3. noodles as described in claim 1, it is characterised in that its first time mixed fermentation dough only use vegetables or fruit with addition of Flour is made.

4. such as noodles as described in any one of claims 1-3, it is characterised in that its mixed fermentation or azymous noodles base Dough can routinely process conditions be selected respectively with addition of suitable oil, cream, sugar, the various meats of salt, food additives, seasoning Product, modifying agent etc. be segmented, round as a ball, loose, shaping, provocation, baking are respectively prepared various Chinese and Western cake and order steamed stuffed bun steamed bun etc. Food.

5. noodles as described in claim 1, it is characterised in that its Shape Modelling size includes various such as various noodles Shape Modelling size, wherein it is several millimeters to 1 centimetre or more of noodles or dough sheet to have such as width, thickness；The noodles or dough sheet The toughness dough sheet being used as in bread soaked with mutton cuisine.

6. noodles as described in claim 1, it is characterised in that with addition of Yoghourt, sour milk powder in noodles dispensing, by noodles finished product with By the mode steamed and then eaten.

7. noodles as described in claim 1, it is characterised in that the noodles use cup or packed instant noodles mode.

8. noodles as described in claim 1, it is characterised in that the fruits noodles in the noodles are added with compound sweetening effect Fruit pulp sugar does not add any chemical sweetening agent and white granulated sugar.

9. noodles as described in claim 1, it is characterised in that have in greengrocery noodles in the noodles and fruits its dispensings The modes such as dried fruit, Tomato Dry, dried eggplants, dried sweet potato are included in noodles base dough.

10. the production method of noodles as described in any one of claim 1 to 9, it is characterized in that：It should be with vegetables or fruit with addition of face The noodles of powder, egg, milk as major ingredient comprising by vegetables or fruit first through sorting, clean, grind wiping be broken into wadding pureed slurry, To be taken out in this total slurry part size with boiling water big fire water proof it is stewing steam take out after a few minutes it is cool extremely can fermentation temperature i.e. with Proportion flour kneads together carries out first time mixed fermentation；Dough after first time mixed fermentation with addition of egg, milk, a part The flour kneaded dough and preferred i.e. hair active dry yeast is coordinated to knead the vegetables carried out made by second of mixed fermentation together Or fruit add egg, milk mixed fermentation dough then to the secondary mixed fermentation dough by several times add or do not add flour and The remainder slurry in total slurry of dry concentration is made and all various accessory packages includes meat, fowl Meat, the flesh of fish, seasoning, edible salt, edible vegetable oil, nutrition fortifier etc., then segmentation, it is round as a ball, loose or it is not loose not Provocation or provocation, rub be pressed into sake skin, cutting, molding, drying (including high temperature bake), packaging (including pack, freeze) are made Noodles finished product.