CN1093226A - Egg, orange of tomato and method for production thereof - Google Patents
Egg, orange of tomato and method for production thereof Download PDFInfo
- Publication number
- CN1093226A CN1093226A CN 93104177 CN93104177A CN1093226A CN 1093226 A CN1093226 A CN 1093226A CN 93104177 CN93104177 CN 93104177 CN 93104177 A CN93104177 A CN 93104177A CN 1093226 A CN1093226 A CN 1093226A
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- CN
- China
- Prior art keywords
- egg
- tomato
- flour
- production
- minutes
- 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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Abstract
The present invention relates to a kind of orange of egg, tomato and method for production of forming by egg, tomato, flour thereof, it mainly is that egg, tomato, flour, water, salt are taken by weighing in proportion, stir according to water-soluble the pouring in the bright egg liquid of salt again, add again and pour the method for production that stirs in the flour after catsup stirs into and manufacture and form.This face contains each seed amino acid, the vitamin with needed by human body, no any chemical composition.
Description
The invention belongs to food processing
As everyone knows, existing market is sold various cereal preparations, promptly various instant noodles, vermicelli.Of the present invention is a kind of noodles that adopt egg, tomato to make by a certain percentage, and these noodles have each seed amino acid, the vitamin C of needed by human body, and higher nutrition is arranged.
The objective of the invention is to, utilize egg, tomato to make a kind of noodles with better nutritivity composition, this noodles manufacture technology is simple, does not contain any chemical analysis, and these noodles can be made into wetted surface, cladding etc. simultaneously.
Orange of egg of the present invention, tomato, it occupies in the egg white of egg 58% and then contains abundant source colloid albumen, and this provenance colloid albumen is impregnated in meets the heat back noodles is played gelatification in the flour, make noodles especially smooth.Tomato contains multivitamin and trace element, and wherein Vit C contents is high, is a kind of good antioxidant, can absorb after adding with tomato, and the oxygen in the milli noodles that disappear, thus the formation of oxide in the minimizing noodles prevents that noodles are putrid and deteriorated.
Egg of the present invention, orange of tomato and method for production thereof, the composition proportioning of this face are flour 1-3 part, bright egg liquid 0.20-0.80 part, catsup 0.15-0.55 part, water 0.10-0.30 part, salt a little; The method for production of this face is: at first water-soluble the pouring in the bright egg liquid of salt fully stirred 5 minutes, add catsup again, continuing to stir made it fully mix (stirring with eggbeater) in 5-8 minute, slowly add in the flour then, stir while adding and make it to become hand and grab dough, time is 10 minutes, and then flour poured into to leave standstill in the container makes its slaking can enter oodle maker in 30 minutes.
Embodiment 1:
At first a little is dissolved in 0.10 part of water and pours in the 0.20 bright egg liquid fully and stirred 5 minutes with salt, add 0.15 catsup again, continue to stir 5-8 minute, make it fully mix (stirring) with eggbeater, slowly add then in 1 part of flour, stir while adding and make it to become hand and grab agglomeratingly, the time is 10 minutes, and then flour poured into leave standstill 30 minutes in the container, make its slaking can enter oodle maker.
Embodiment 2:
At first a little is dissolved in 0.20 part of water and pours in the 0.40 bright egg liquid fully and stirred 5 minutes with salt, add 0.35 catsup again, continue to stir 5-8 minute, make it fully mix (stirring) with eggbeater, slowly add then in 2 parts of flour, stir while adding and make it to become hand and grab agglomeratingly, the time is 10 minutes, and then flour poured into leave standstill 30 minutes in the container, make its slaking can enter oodle maker.
Embodiment 3:
At first a little is dissolved in 0.30 part of water and pours in the 0.80 bright egg liquid fully and stirred 5 minutes with salt, add 0.55 catsup again, continue to stir 5-8 minute, make it fully mix (stirring) with eggbeater, slowly add then in 3 parts of flour, stir while adding and make it to become hand and grab agglomeratingly, the time is 10 minutes, and then flour poured into leave standstill 30 minutes in the container, make its slaking can enter oodle maker.
Claims (2)
1, a kind of orange of egg, tomato and method for production of being made up of egg, tomato, flour thereof is characterized in that the composition proportioning of this face is:
Flour 1-3 part
Bright egg liquid 0.20-0.8 part
Catsup 0.15-0.55 part
Water 0.10-0.30 part
Salt a little
2, egg according to claim 1, orange of tomato and method for production thereof, it is characterized in that the method for production of this face is: at first pour in the bright egg liquid salt is water-soluble, fully stirred 5 minutes, add catsup again, continue stirring and made it fully mix (stirring) in 5-8 minute, slowly add in the flour then, stir while adding with eggbeater, make it to become hand and grab dough, time is 10 minutes, and then flour poured into to leave standstill in the container makes its slaking in 30 minutes, can enter oodle maker.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93104177 CN1093226A (en) | 1993-04-08 | 1993-04-08 | Egg, orange of tomato and method for production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93104177 CN1093226A (en) | 1993-04-08 | 1993-04-08 | Egg, orange of tomato and method for production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1093226A true CN1093226A (en) | 1994-10-12 |
Family
ID=4985049
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93104177 Pending CN1093226A (en) | 1993-04-08 | 1993-04-08 | Egg, orange of tomato and method for production thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1093226A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342431A (en) * | 2011-09-24 | 2012-02-08 | 宜垦(天津)农业制品有限公司 | Noodles with tomato and egg taste |
| CN102342435A (en) * | 2011-09-25 | 2012-02-08 | 宜垦(天津)农业制品有限公司 | Tomato lemon noodles |
| CN102783603A (en) * | 2012-07-30 | 2012-11-21 | 徐州京味福食品有限公司 | Egg fine dried noodles and preparation method thereof |
| CN104366359A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Appetizing vermicelli with tomato flavor and manufacturing method thereof |
-
1993
- 1993-04-08 CN CN 93104177 patent/CN1093226A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342431A (en) * | 2011-09-24 | 2012-02-08 | 宜垦(天津)农业制品有限公司 | Noodles with tomato and egg taste |
| CN102342435A (en) * | 2011-09-25 | 2012-02-08 | 宜垦(天津)农业制品有限公司 | Tomato lemon noodles |
| CN102783603A (en) * | 2012-07-30 | 2012-11-21 | 徐州京味福食品有限公司 | Egg fine dried noodles and preparation method thereof |
| CN104366359A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Appetizing vermicelli with tomato flavor and manufacturing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |