CN109303257A

CN109303257A - A kind of succulence dish noodles and preparation method thereof

Info

Publication number: CN109303257A
Application number: CN201710627142.4A
Authority: CN
Inventors: 徐小芹
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-07-28
Filing date: 2017-07-28
Publication date: 2019-02-05

Abstract

The invention discloses a kind of succulence dish noodles and preparation method thereof, it includes wheat flour, salt, egg, characterized by further comprising soybean milks, by 100 kilograms of wheat flour, 2.2~2.8 kilograms of egg, 1~1.5 kilogram of salt, or again plus 0.12~0.2 kilogram of dietary alkali of ratio, the noddle that mixture is rolled into.The present invention provides a kind of noodles made of flour addition egg or/and various original vegetable juices, makes its ingredient that has additional nutrients, convenient, adapts to the needs of people's life.

Description

A kind of succulence dish noodles and preparation method thereof

Technical field

The present invention relates to a kind of succulence dish noodles and preparation method thereof.

Background technique

Noodles are pastries that people often eat.In known technology, existing noodles are mainly added by wheat flour Enter salt, dietary alkali, addition egg also, sugar, edible oil etc. are rolled into item through flour stranding machine with hydration face.Also will be small Wheat flour and mung bean face or semen sojae atricolor face, soy noodle, small rice and flour, maize flour mixed rolling are at mixing face noodles.But existing noodles Mostly it is various flour and cannot be fitted with the compounding substances of egg, sugar, oil, salt with the increasingly raising of human living standard The requirement of nutritional ingredient needed for people is answered, more up for constantly developing new noodle food.

Summary of the invention

In order to develop new noodle food, the present invention provides a kind of by flour addition egg or/and various original vegetable juice systems At noodles, make its ingredient that has additional nutrients, it is convenient, adapt to people life needs.

The technical solution adopted by the present invention to solve the technical problems is: using wheat flour as major ingredient, with addition of egg, food The egg class noodles that salt is rolled into；Or by wheat flour with addition of egg, salt, then respectively with addition of leek Normal juice or celery Normal juice Or carrot raw juice or the original vegetable juices such as spinach Normal juice or tomato Normal juice, the processes such as face, kicker, test package are closed through ingredient, It is made for soya-bean milk egg greengrocery noodles of the invention.Original vegetable juice is that vegetables are first carried out de- solution pesticide with detoxification liquid is residual It stays and (process can be saved to non-harmful green vegetables only to wash with water), then enter juice extractor respectively and squeeze out vegetables vegetable juice.

Since present invention design uses above-mentioned technical proposal, egg ingredients and vegetable constituent are contained in noodles, therefore rich Multiple kinds of carbohydrate, vitamin containing needed by human body split Ke Ting and microelement etc., it has full of nutrition, and dish is aromatic Strongly fragrant, noodles are naturally coloured, can whet the appetite, smooth palatable, slip not viscous not mixed soup when boiling, abundant raw material, manufacture craft science can Row, it is convenient the advantages that, be a kind of new noodle food.

Specific embodiment

Invention is further described in detail combined with specific embodiments below.

Embodiment:

1, egg class noodles

1), product form and weight proportion: pressing 100 kilograms of wheat flour, 2.2~2.8 kilograms of egg, 1~1.5 kilogram of salt, Or again plus 0.12~0.2 kilogram of dietary alkali of ratio, the noddle that mixture is rolled into.

2), production method:

1. the face of conjunction: by weight ratio, 100 kilograms of wheat flour are weighed, with addition of 2.2~2.8 kilograms of egg egg liquid, iodized salt 1 ~1.5 kilograms (solid salt is dissolved with water), or add 0.12~0.2 kilogram of dietary alkali again, it pours into dough kneading machine and closes face.

2. kicker: the face that will be got togather enters noodle rolling machine and egg fresh noodle is made.

3. test package: fresh noodle Direct Test can be packed, dried noodles test package can also be made through drying again, as Egg class noodles.

2, egg greengrocery noodles

1), product form and weight proportion, by 100 kilograms of wheat flour, 22~26 kilograms of original vegetable juice, egg 2.2~2.8 Kilogram, 1~1.5 kilogram of salt, or again plus 0.12~0.2 kilogram of dietary alkali of ratio, the egg vegetables that mixture is rolled into Class noodles.

Vegetables include: the vegetables such as leek, spinach, celery, carrot, tomato, rape, Chinese cabbage.

2), production method

(1), prepare detoxification liquid: salt, alkali detoxification liquid, by weight ratio with 100 kilograms of water convert plus 100~150 grams of edible iodized salt and 350~550 grams of dietary alkali are formulated；Acetate solution is converted with 100 kilograms of water by weight ratio plus 200~350 grams of vinegar is prepared It forms.

(2), detoxification: it is first put into salt after vegetables are weighed, impregnates 45~80 minutes in alkali detoxification liquid, reenters acetate solution, takes off After pesticide residue, the subsidiary water of removal is washed with water.

(3), it squeezes the juice: the vegetables after detoxification being entered into juice extractor and squeeze Normal juice, juicing requires to squeeze out 240 by 400 kilograms of vegetables It is spare to be entered storage tank by~300 kilograms of Normal juice for the original vegetable juice squeezed.It can be once purged without detoxification work to non-harmful vegetables Sequence directly enters juice extractor juicing.

(4), it closes face: by weight ratio, claiming 100 kilograms of wheat flour, with addition of 2.2~2.8 kilograms of egg egg liquids, 22~ 26 kilograms of vegetables vegetable juices, 1~1.5 kilogram of iodized salt (solid salt is dissolved with water), or add dietary alkali 0.12~0.2 public again Jin pours into dough kneading machine and closes face.

(5), kicker: the face that will be got togather enters noodle rolling machine and egg vegetable noodles is made.

(6), test package: can pack fresh noodle Direct Test, dried noodles test package can also be made through drying again, As soya-bean milk egg greengrocery series noodles.

Specific embodiment:

Egg leek noodles

Noodle product composition and weight proportion are that 100 kilograms of wheat flour, 24 kilograms of original vegetable juice, egg egg liquid 2.5 are public Jin, 1 kilogram of salt, 0.16 kilogram of dietary alkali, mixture is rolled into soya-bean milk egg leek noodles.

The production method of the noodles:

(1), detoxification liquid: salt, alkali detoxification liquid is prepared, is converted by weight ratio with 100 kilograms of water and is added 120 grams of edible iodized salt and eat 450 grams of alkali are formulated；Acetate solution is converted with 100 kilograms of water by weight ratio plus 250 grams of vinegar is formulated.

(2), detoxification: being first put into salt, impregnate 60 minutes in alkali detoxification liquid after leek is weighed, reenter acetate solution and soak 15 points Clock washes with water, then remove subsidiary water after removing pesticide residue.

(3), it squeezes the juice: the leek after detoxification being entered into juice extractor and squeezes Normal juice, juicing requires to squeeze out 240 by 400 kilograms of leek Kilogram Normal juice, it is spare to enter storage tank for the leek Normal juice squeezed.

(4), it closes face: by weight ratio, weighing 100 kilograms of special level-one wheat flour, with addition of 2.2 kilograms of egg egg liquids, 22 Kilogram leek vegetable juice, 1 kilogram of iodized salt (salt is dissolved with water), 0.16 kilogram of dietary alkali face pours into dough kneading machine and closes face.

(5), kicker: the face that will be got togather enters noodle rolling machine and egg leek fresh noodle is made.

(6), test package: fresh noodle Direct Test is packed or dried noodles test package, as chicken is made through drying again Egg leek noodles.

Specific embodiment 2:

Egg carrot noodle

Noodle product composition and weight proportion are that 100 kilograms of wheat flour, 23 kilograms of carrot raw juice, egg egg liquid 2.3 are public Jin, 1 kilogram of salt, mixture is rolled into egg carrot noodle.

The production method of the noodles:

(1), it cleans: carrot being eluted with water, then removes subsidiary water.

(2), it squeezes the juice: clean carrot being entered into juice extractor and squeezes Normal juice, juicing requires to be that 100 kilograms of carrots squeeze out 65 Kilogram Normal juice, it is spare to enter storage tank for the carrot raw juice squeezed.

(3), it closes face: by weight ratio, claiming 100 kilograms of wheat flour, with addition of 2.3 kilograms of egg egg liquids, carrot raw juice It 23 kilograms, 1 kilogram of iodized salt (solid salt is dissolved with water), pours into dough kneading machine and closes face.

(5), kicker: the face that will be got togather enters noodle rolling machine and egg carrot fresh noodle is made.

(6), test package: fresh noodle Direct Test is packed and dried noodles test package, as egg is made through drying Carrot noodle.

Claims

1. a kind of succulence dish noodles and preparation method thereof, it includes wheat flour, salt, egg, it is characterised in that further includes big Beans soya-bean milk by 100 kilograms of wheat flour, 2.2~2.8 kilograms of egg, 1~1.5 kilogram of salt, or adds dietary alkali 0.12 again ~0.2 kilogram of ratio, the noddle that mixture is rolled into.

2. succulence dish noodles according to claim 1, it is characterised in that the production method of the noodles is: 1, closing face: pressing Weight proportion, 100 kilograms of wheat flour, with addition of 1~1.5 kilogram of 2.2~2.8 kilograms of egg egg liquid, iodized salt (solid salt Dissolved with water), or add 0.12~0.2 kilogram of dietary alkali again, it pours into dough kneading machine and closes face, 2, kicker: the face that will be got togather enters to roll face Egg fresh noodle is made in machine, test package: can pack fresh noodle Direct Test, or examine packet through the dry dried noodles that are made again Dress, as succulence vegetables noodles.

3. succulence dish noodles according to claim 3 and preparation method thereof, it is characterised in that the production method of the noodles Be: (1), preparing detoxification liquid: salt, alkali detoxification liquid, by weight ratio with 100 kilograms of water convert plus 100~150 grams of edible iodized salt and 350~550 grams of dietary alkali are formulated；Acetate solution is converted with 100 kilograms of water by weight ratio plus 200~350 grams of vinegar is prepared It forms；(2), detoxification: it is first put into salt after vegetables are weighed, impregnates 35~60 minutes in alkali detoxification liquid, reenters acetate solution, takes off It after pesticide residue, washes with water, then removes subsidiary water；(3), it squeezes the juice: the vegetables after detoxification being entered into juice extractor and squeeze Normal juice, Juicing requires to squeeze out 240~300 kilograms of Normal juice by 400 kilograms of vegetables, and it is spare that the original vegetable juice squeezed is entered storage tank, to no public affairs Harmful vegetables once purged can directly enter juice extractor juicing without detoxification process；(4), it closes face: by weight ratio, claiming wheat flour 100 kilograms of powder, with addition of 2.2~2.8 kilograms of egg egg liquids, 22~26 kilograms of vegetables vegetable juices, 1~1.5 kilogram of iodized salt (Gu Body salt is dissolved with water), or add 0.12~0.2 kilogram of dietary alkali again, it pours into dough kneading machine and closes face；(5), kicker: by what is got togather Face enters noodle rolling machine and soya-bean milk egg vegetables fresh noodle is made；(6), test package: can pack fresh noodle Direct Test, can also be again Dried noodles test package, as succulence vegetables series noodles is made through drying.

4. succulence dish noodles according to claim 3 and preparation method thereof, it is characterised in that vegetables are leek or spinach Celery carrot or tomato.