CN1097933A - The preparation method of healthy fine dried noodles - Google Patents
The preparation method of healthy fine dried noodles Download PDFInfo
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- CN1097933A CN1097933A CN93116284A CN93116284A CN1097933A CN 1097933 A CN1097933 A CN 1097933A CN 93116284 A CN93116284 A CN 93116284A CN 93116284 A CN93116284 A CN 93116284A CN 1097933 A CN1097933 A CN 1097933A
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- dried noodles
- fine dried
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Abstract
The invention belongs to the moulding and the processing method of food, be meant the preparation method that is suitable for the used healthy fine dried noodles of big industrial worker and occupational health personnel especially, the present invention pulverizes fruits and vegetables, animal blood or albumen, mix with flour behind the defibrination, through moulding, disconnected bar, oven dry, packing makes finished product, the type that pursues an occupation according to the industrial worker makes corresponding product to satisfy the needs of occupational health, having solved existing commercially available vermicelli nutritional labeling and the more single problem of taste, is a kind of comparatively desirable health food.
Description
The invention belongs to the moulding and the processing method of food, be meant the preparation method that is suitable for the used healthy fine dried noodles of big industrial worker and occupational health especially.
Raising day by day along with living standards of the people, the development of food at present trends towards health from auxotype, though the various vermicelli of selling on the domestic market have certain history, but exist the kind of product and nutrition more single, be unsuitable for the technical deficiencies such as demand of current consumer health food.
The object of the present invention is to provide the preparation method of healthy fine dried noodles, Powdered or liquid vegetables, animal protein or the fat of this preparation method by adding effective dose in flour, animal blood additive overcome the purpose of prior art deficiency after the system that stirs, wakes up, moulding, oven dry make item technical measures such as finished product after handling reaches and satisfy the occupational health needs.
Main preparation method of the present invention comprises:
The preparation method of healthy fine dried noodles: comprise a making manufacturing procedure such as material grinding, stirring, awake system, moulding, oven dry, it is characterized in that in flour adding and add water behind the Powdered or liquid additive of effective dose and stir, dry after the system of the waking up machine-shaping and make, additive comprises vegetables, animal protein, animal tallow, animal blood and flavor enhancement, wherein the flour total amount accounts for the 60-90% of healthy fine dried noodles total amount, and surplus is an additive.
Drying time and flavouring are in the manufacturing procedure of the present invention:
Drying time is 5-10 hour altogether, and bake out temperature is 10-50 ℃, and flavouring is purified salt or monosodium glutamate.
Flour of the present invention and additive formula are:
Vegetables are mainly fresh vegetables in the additive, mainly refer to pig blood as celery, spinach, tomato, animal blood, and the vermicelli overall width is 0.8-4mm.
Accompanying drawing of the present invention has:
Fig. 1 is equipment of the present invention and process chart.
Accompanying drawing has provided embodiments of the invention.
In conjunction with the accompanying drawings embodiments of the invention are described as follows:
Embodiment 1:
Miner's healthy fine dried noodles, additive are pig blood and purified salt.
The each component proportioning is a flour: pig blood: purified salt is 80%: 18%: 2%.
The preparation method is as follows: earlier pig blood is pulverized, after removing by filter impurity behind the defibrination, with above-mentioned liquid additive add add in the flour with water that the additive gross weight equates after enter in the mixer and stir, enter face machine alive then and make dough, dough is after the system a period of time of waking up, enter roughing, the moulding of finish rolling flaker, enter make-up machine again, system healthy fine dried noodles crude product behind the disconnected bar machine, crude product is through the oven dry of ventilation drying chamber, and drying chamber is 27 ℃ of temperature, oven dry is 30 minutes under the condition that natural wind is 2 grades, cooling after 30 minutes, change natural conditions over to and dry, drying and drying total time is 7.5 hours, and the vermicelli width is 2mm.
Embodiment 2, fine-dried vegetable noodles
Additive is mainly fresh vegetables and purified salt, and each set of dispense is than being refined flour: vegetables: purified salt is 70%: 28%: 2%, and the vermicelli width is 1.5mm.
The preparation method:
Earlier the vegetables letter sorting is cleaned, after drying, what of vegetable fibers matter and water content to be determined that all the other steps are identical with the preparation method described in the embodiment 1 through pulverizing or the defibrination operation is handled the back and added the water that equates with the additive total amount and stir according to.
Embodiment 3, puerpera's healthy fine dried noodles
Additive and set of dispense ratio are: fish meal: shrimp: pig's feet: purified salt: monosodium glutamate is: 76.5%: 5%: 6%: 10%: 2%: 0.5%, earlier with after shrimp and the pig's feet pulverizing, add with the equiponderant water of pig's feet and with above-mentioned material and flour, fish meal and stir, mix, in flakes, the operation in the disconnected bar, drying course handles identically with the preparation method described in the embodiment 1, the vermicelli width is 1mm.
Obtained technical progress and the substantive distinguishing features of the present invention is:
The type that this healthy fine dried noodles pursues an occupation according to the industrial worker adds refining the forming of additive of various pure naturals, preparation method is simple, existing vermicelli taste and the single problem of nutrition have been solved, having satisfied again simultaneously the needs of occupational health, is the health food that a kind of consumers in general of adaptation use.
Claims (3)
1, the preparation method of healthy fine dried noodles: comprise a making manufacturing procedure such as material grinding, stirring, awake system, moulding, oven dry, it is characterized in that in flour adding and add water behind the Powdered or liquid additive of effective dose and stir, operations processing such as system, processing, moulding, oven dry are made through waking up, additive comprises vegetables, animal protein, animal tallow, animal blood and flavor enhancement, wherein the flour total amount is the 60-90% that accounts for the healthy fine dried noodles total amount, and surplus is an additive.
2, the preparation method of healthy fine dried noodles according to claim 1 is characterized in that drying time is 5-10 hour altogether, and bake out temperature is 10-50 ℃, and flavouring is purified salt or monosodium glutamate.
3, the preparation method of healthy fine dried noodles according to claim 1 is characterized in that vegetables are mainly fresh vegetables in the additive, mainly refers to pig blood as celery, spinach, tomato, animal blood, and the vermicelli overall width is 0.8-4mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93116284A CN1097933A (en) | 1993-07-30 | 1993-07-30 | The preparation method of healthy fine dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93116284A CN1097933A (en) | 1993-07-30 | 1993-07-30 | The preparation method of healthy fine dried noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1097933A true CN1097933A (en) | 1995-02-01 |
Family
ID=4991552
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93116284A Pending CN1097933A (en) | 1993-07-30 | 1993-07-30 | The preparation method of healthy fine dried noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1097933A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077145B (en) * | 2006-05-23 | 2010-04-14 | 周清义 | Processing method of extra fine noodles and its processing equipment |
| CN102349553A (en) * | 2011-10-27 | 2012-02-15 | 射洪益民食品有限责任公司 | Health-care coarse-grain flour, dried noodle, and preparation processes thereof |
| CN111802576A (en) * | 2019-04-10 | 2020-10-23 | 天津科技大学 | Chinese yam nutritional noodles for infants and preparation method thereof |
-
1993
- 1993-07-30 CN CN93116284A patent/CN1097933A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077145B (en) * | 2006-05-23 | 2010-04-14 | 周清义 | Processing method of extra fine noodles and its processing equipment |
| CN102349553A (en) * | 2011-10-27 | 2012-02-15 | 射洪益民食品有限责任公司 | Health-care coarse-grain flour, dried noodle, and preparation processes thereof |
| CN111802576A (en) * | 2019-04-10 | 2020-10-23 | 天津科技大学 | Chinese yam nutritional noodles for infants and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |