CN112385770A

CN112385770A - Egg noodles and preparation method thereof

Info

Publication number: CN112385770A
Application number: CN202011273904.3A
Authority: CN
Inventors: 刘秀英
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-11-14
Filing date: 2020-11-14
Publication date: 2021-02-23

Abstract

The invention provides egg noodles and a preparation method thereof, and relates to the technical field of cooked wheaten food. The egg noodles are mainly prepared from the following raw materials, by weight, 22-28 parts of flour, 0.8-1.2 parts of eggs, 0.8-1.2 parts of vegetable oil, 0.08-0.10 part of dietary alkali and 7-10 parts of water. The egg noodles provided by the invention are prepared by adopting a specific proportion and a preparation method, are rich and comprehensive in nutrition, and can overcome the defects that the existing noodles are not smooth in taste, not chewy and not enough in chewing and are easy to stick together. Through adding different materials, the problem that people easily feel sour due to excessive internal heat and poor intestines and stomach of spicy materials can be effectively solved, and in addition, certain slimming and body beautifying effects can be achieved. Meanwhile, the process does not relate to a complex process and rare raw materials, has low production cost and is easy to popularize.

Description

Egg noodles and preparation method thereof

Technical Field

The invention relates to the technical field of cooked wheaten food, and particularly relates to egg noodles and a preparation method thereof.

Background

With the gradual progress of society, people have higher and higher requirements on eating, not only on dishes, but also on rice, dough and other foods. In the existing wheaten food products, particularly noodles, the noodles are not chewy, have not smooth mouthfeel and are easy to stick together, and the noodles have certain difficulty in making the mouthfeel of the noodles smooth, having good Q elasticity and clear root.

Although there are many types of noodles available on the market today, there are few that can really fulfill the aforementioned requirements. In addition, people can also have other problems when eating the noodles, for example, people with poor gastrointestinal functions can easily generate gastric acid after eating the noodles, so that the discomfort conditions such as acid regurgitation and the like are caused, which brings great trouble to people who love the wheaten food but have poor gastrointestinal functions; for example, in general, the southern wheaten food is added with more seasonings such as shallot, ginger, garlic, pepper and other spices, which can improve the taste of the noodles to a great extent and meet various taste requirements of people, but the wheaten food is easy to get hot after being eaten for a long time, which is a great trouble for people who love the wheaten food.

Therefore, the development of a tasty and refreshing noodle with Q elasticity and chewing property, which is not easy to sour and match with spices and is not easy to cause excessive internal heat is urgently needed.

Disclosure of Invention

The invention aims to provide egg noodles which are smooth in taste, chewy and hard to stick together.

The invention also aims to provide a preparation process of the egg noodles, which is characterized in that the prepared egg noodles are smooth in taste and chewy through specific dough kneading time and dough pressing steps and specific raw material formulas.

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

On the one hand, the embodiment of the application provides egg noodles which are mainly prepared from the following raw materials, by weight, 22-28 parts of flour, 0.8-1.2 parts of eggs, 0.8-1.2 parts of vegetable oil, 0.08-0.10 part of dietary alkali and 7-10 parts of water.

On the other hand, the embodiment of the application provides a making process of egg noodles, which comprises the following steps: adding vegetable oil and edible alkali into water, and mixing; adding the water added with the oil extraction and dietary alkali into flour in several times, uniformly mixing and kneading for 5-8 minutes to form dough to obtain dough; repeatedly pressing the dough for 4 times, wherein the thickness of the pressed dough is 0.6 cm; and cutting the dough blank subjected to the skin pressing into noodles, and cooling the noodles to obtain the egg noodles.

In summary, compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects:

the egg noodles provided by the invention are prepared by adopting a specific proportion and a preparation method, are rich and comprehensive in nutrition, are healthy and safe, and can overcome the defects that the existing noodles are not smooth in taste, not chewy and not enough to stick together easily. Through adding different materials, the problem that people easily feel sour due to excessive internal heat and poor intestines and stomach of spicy materials can be effectively solved, and in addition, certain slimming and body beautifying effects can be achieved. Meanwhile, the process does not relate to a complex process and rare raw materials, has low production cost and is easy to popularize.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

The embodiment of the application provides egg noodles, which are mainly prepared from the following raw materials, by weight, 22-28 parts of flour, 0.8-1.2 parts of eggs, 0.8-1.2 parts of vegetable oil, 0.08-0.10 part of dietary alkali and 7-10 parts of water.

In some embodiments of the invention, the egg noodles further comprise 4-12 parts of a fire-reducing factor.

In some embodiments of the present invention, the internal heat-reducing factor in the above-mentioned egg noodles comprises one or more of amaranth, radish, spinach, pumpkin and cabbage. By adding one or more of the vegetables, the problem of excessive internal heat caused by adding various spices to improve the taste can be effectively solved, so that users who love the taste can frequently eat wheaten food with proper taste and cannot cause various discomfort due to excessive internal heat.

The winter amaranth, a plant of Malva of Malvaceae, is an annual herb, has sweet and cold nature and taste, and has the effects of clearing heat, relaxing water, lubricating intestines, promoting urination, promoting lactation, moistening intestines and relaxing bowels. Contains rich nutrients such as protein, carbohydrate, calcium, phosphorus, carotene, vitamin C, etc. Especially preferred is the purple peduncle winter cold vegetable.

Spinach is rich in carotenoid, vitamin C, vitamin K, minerals (calcium, iron, etc.), coenzyme Q10, etc. Sweet in nature and taste and cool. Nourish yin and pacify liver, relieve cough and moisten intestines. Can be used for treating headache, dizziness, conjunctival congestion, acute conjunctivitis, diabetes, and constipation. Fruit: slightly pungent, sweet and warm. Dispel wind and improve vision, open orifices and benefit stomach and intestine.

Pumpkin: pumpkin contains polysaccharides, carotenoid, pectin, a large amount of mineral elements, amino acids and the like. The pumpkin polysaccharide is a nonspecific immunity enhancer, can improve the immune function of the organism, promote the generation of cell factors, and exert various adjusting functions on the immune system through ways of activating complement and the like. Abundant carotenoid in pumpkin can be converted into vitamin A with important physiological functions in a body, so that the pumpkin has important physiological functions of growth and differentiation of epithelial tissues, normal vision maintenance and bone development promotion. The pumpkin also contains a lot of pectin, which can regulate the absorption rate of food in the stomach, slow the absorption of saccharides, and the soluble cellulose can delay the emptying of food in the stomach and control the rise of blood sugar after meals. Pectin also binds with excess cholesterol in the body, reducing cholesterol absorption and lowering blood cholesterol levels. The pumpkin contains rich cobalt, and the cobalt content is the top in various vegetables. Cobalt can activate metabolism of human body, promote hematopoiesis, participate in synthesis of vitamin B12 in human body, and is a trace element necessary for human islet cells. Wherein the vitamin C can prevent nitrate from being converted into carcinogenic nitrous acid in digestive tract. In addition, the pumpkin also contains rich mannitol, so that the harm of toxin in feces to human bodies is reduced. The abundant zinc can participate in the synthesis of nucleic acid and protein in human body, is an inherent component of adrenocortical hormone, and is an important substance for the growth and development of human body. The pumpkin contains various amino acids required by human body, wherein the contents of lysine, leucine, isoleucine, phenylalanine, threonine and the like are high. In addition, the ascorbate oxidase genotype in squash was the same as in tobacco, but the activity was significantly higher than in tobacco, indicating a higher content of immunologically active proteins in squash.

Cabbage: contains abundant folic acid which belongs to a vitamin B complex, has good prevention effect on megaloblastic anemia and fetal malformation, and also has good oxidation resistance and anti-aging effects. The beneficial components in fresh cabbage also have anti-inflammatory and antibacterial effects. The propyl isothiocyanate derivative is rich in cabbage, and can kill abnormal cells causing leukemia in vivo. The cabbage is rich in vitamin U, is a common medicament for clinically treating gastric ulcer and duodenal ulcer, and can accelerate the healing of the ulcer and prevent the malignant change of the gastric ulcer by eating the cabbage frequently. The cabbage contains functional oligosaccharide such as raffinose, and the raffinose is not digested in the stomach and intestine, but absorbed and utilized by bifidobacteria in the large intestine, thereby playing the roles of proliferating the bifidobacteria and relaxing the bowel, and simultaneously assisting to inhibit the generation of toxic substances in the intestinal tract and avoiding the generation of cancers. Cabbage contains abundant indole compounds and sulforaphane, which is the strongest anticancer component in the vegetables discovered so far, and the two can stimulate human body cells to generate enzymes beneficial to the body, thereby achieving the effects of resisting cancer and inhibiting cancers. In addition, the cabbage has low calorie and fat, but high contents of vitamins, dietary fibers and trace elements, and can promote gastrointestinal peristalsis, rapidly discharge body metabolic waste, and achieve the effects of reducing fat and losing weight.

In some embodiments of the invention, the egg noodles further comprise 2-4 parts of gastrointestinal conditioning factors.

In some embodiments of the present invention, the above-mentioned egg noodles comprise one or more of walnut, Chinese yam, medlar and tuckahoe. By adding one or more of the gastrointestinal conditioning factors, the problem that the wheaten food is prone to acid regurgitation due to poor intestines and stomach and eating too much can be effectively relieved, intestines and stomach can be conditioned, and the functions of the intestines and stomach can be improved.

Walnut kernel: sweet, neutral in nature, warm, non-toxic, slightly bitter and slightly astringent. Walnut is sweet in taste and warm in nature, and enters kidney, lung and large intestine meridians. Has effects in invigorating kidney, consolidating semen, strengthening waist, warming lung, relieving asthma, and loosening bowel to relieve constipation. The nutritional food contains rich nutrients, each hundred grams of the nutritional food contains 15-20 grams of protein, more fat and 10 grams of carbohydrate, and contains various trace elements and mineral substances such as calcium, phosphorus, iron and the like which are necessary for a human body, and various vitamins such as carotene, riboflavin and the like. Has great benefit to human body. Is rich in copper, magnesium, potassium, vitamin B6, folic acid, vitamin B1, and also contains fiber, phosphorus, nicotinic acid, iron, vitamin B2, and pantothenic acid. Every 50 g of walnut contains 3.6% of water and 7.2 g of protein, 31 g of fat and 9.2 g of carbohydrate. Contains crude protein 22.18%, wherein the soluble protein mainly contains glutamic acid, and arginine and walnut kernel aspartic acid.

Chinese yam: the tuber is rich in starch, can be used for vegetable food, and can be used as a medicine for tonifying deficiency of spleen and stomach, and treating qi deficiency, asthenia, dyspepsia, spermatorrhea, enuresis, innominate toxic swelling, etc. The yam is rich in various essential amino acids, proteins and starch, including mucin, allantoin, choline, cellulose, fat, vitamin A, B2, C and minerals such as calcium, phosphorus, iron, iodine and the like, and can provide various essential nutrients for human bodies. Wherein, a large amount of mucus protein has special health care function to human body, can prevent fat deposition of cardiovascular system, maintain elasticity of blood vessel, prevent atherosclerosis from generating too early, reduce subcutaneous fat deposition, and avoid obesity. In addition, the yam contains enough fiber, and the yam can generate a feeling of fullness after being eaten, so that the eating desire can be controlled, and the effects of slimming and beautifying can be achieved.

Medlar: the fructus Lycii contains fructus Lycii polysaccharide, betaine and fructus Lycii pigment. The fructus Lycii polysaccharide is a water soluble polysaccharide, is the main active ingredient of fructus Lycii, has relative molecular mass of 68-200, and has multiple physiological regulation functions, such as immunity promoting, antiaging, antitumor, free radical scavenging, antifatigue, radioprotective, liver protecting, reproductive function protecting and improving, etc. The chemical name of betaine is 1-carboxyl-N, N, N-trimethyl glycine lactone, which is similar to amino acid in chemical structure, belongs to quaternary ammonium base material, is one of main alkaloids in fructus Lycii, leaf and stem, and has effects of resisting lipid metabolism or fatty liver. The Chinese wolfberry pigment is various color-producing substances existing in Chinese wolfberry berries and is an important physiological active ingredient of Chinese wolfberry seeds. Mainly comprises beta-carotene, lutein and other colored substances. Has effects in improving immunity, preventing and inhibiting tumor, and preventing atherosclerosis. Carotene is the main active component of Lycium barbarum pigment, and has important physiological functions of resisting oxidation and serving as the synthesis precursor of vitamin A.

Tuckahoe, poria cocos: also known as Yuling, Fu Ling, Wanling Gui and Fu Tu. Has effects of eliminating dampness, promoting diuresis, invigorating spleen, regulating stomach function, calming heart, and tranquilizing mind. It contains pachymaran, glucose, protein, amino acids, organic acids, fat, lecithin, adenine, choline, ergosterol, various enzymes and potassium salt. Has effects in enhancing immunity, and has significant antitumor effect; has diuretic effect, and can increase discharge of electrolyte such as potassium, sodium, and chlorine; has tranquilizing, liver protecting, ulcer inhibiting, blood sugar lowering, and radioprotective effects.

In some embodiments of the invention, the egg noodles further comprise 1-3 parts of coarse cereal powder. The coarse cereal powder contains rich insoluble cellulose, is beneficial to ensuring the normal operation of a digestive system, and can reduce the concentration of low-density cholesterol and triglyceride in blood by cooperating with the soluble cellulose; increasing food retention time in stomach, delaying glucose absorption speed after meal, reducing risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases, and resisting gastric cancer, intestinal cancer, breast cancer, ulcerative enteritis, etc.

In some embodiments of the present invention, the coarse cereals used for preparing the coarse cereal flour in the egg noodles are selected from one or more of oat, sorghum, lentil, pea, soybean, mung bean, red bean, corn, millet, rice and peanut.

In some embodiments of the invention, the egg noodles are mainly prepared from the following raw materials, by weight, 25 parts of flour, 1 part of eggs, 1 part of vegetable oil, 0.1 part of dietary alkali and 7-10 parts of water. The egg noodles in the specific proportion are most smooth and chewy and are least prone to lump compared with egg noodles prepared from other raw materials in other proportions.

In some embodiments of the present invention, the egg noodles further comprise 0.5 to 1 part by weight of konjac glucomannan and 0.5 to 1 part by weight of xanthan gum. The konjac glucomannan and the xanthan gum can further thicken and improve the smoothness of the egg noodles.

In some embodiments of the present invention, the process for making the egg noodles comprises the following steps: adding vegetable oil and edible alkali into water, and mixing; adding the water added with the oil extraction and dietary alkali into flour in several times, uniformly mixing and kneading for 5-8 minutes to form dough to obtain dough; repeatedly pressing the dough for 4 times, wherein the thickness of the pressed dough is 0.6 cm; and cutting the dough blank subjected to the skin pressing into noodles, and cooling the noodles to obtain the egg noodles. The proper skin pressing times are one of key factors for determining the taste of the egg noodles, the skin pressing times are too many, the produced egg noodles are crisp and not chewy, the skin pressing times are too few, and the produced noodles are powdery and are easy to stick teeth; the kneading time is also the key for influencing whether the noodles are stiff, the noodles can be kneaded for 5min when the temperature is as high as the high temperature in summer, and can be kneaded for 8min when the temperature is coldest in winter, and the kneading time is adjusted along with the temperature in the rest time; in addition, the prepared noodles need to be cooled, the residual temperature in the preparation process is removed, and the key point for ensuring that the noodles are not easy to lump is also provided.

The features and properties of the present invention are described in further detail below with reference to examples.

Example 1

The present embodiment aims to provide an egg noodle, which is prepared by the following method:

(1) accurately weighing 22kg of flour, 0.8kg of eggs, 0.8kg of rape oil, 0.08kg of dietary alkali and 7-10 kg of water for later use; the amount of water varies with the weather temperature and humidity;

(2) adding vegetable oil into water, and mixing uniformly for later use;

(3) adding edible alkali into flour, mixing uniformly, adding eggs, adding water (mixed with vegetable oil) obtained in the step (2) into the flour in multiple times, mixing uniformly and kneading for 5-8 minutes to form dough to obtain dough, wherein the kneading time is also a key for influencing whether the noodles are chewy, the kneading time is 5 minutes when the temperature is high as high in summer, the kneading time is 8 minutes when the temperature is coldest in winter, and the kneading time is adjusted along with the temperature in the rest time;

(4) repeatedly pressing the dough for 4 times, wherein the thickness of the pressed dough is 0.6 cm; the proper skin pressing times are one of key factors for determining the taste of the egg noodles, the skin pressing times are too many, the produced egg noodles are crisp and not chewy, the skin pressing times are too few, and the produced noodles are powdery and are easy to stick teeth;

(5) and cutting the dough blank subjected to the skin pressing into noodles, cooling the noodles, removing the residual heat in the preparation process, and preventing the noodles from falling off to obtain the egg noodles.

Example 2

(1) accurately weighing 25kg of flour, 1kg of eggs, 1kg of rape oil, 0.09kg of dietary alkali and 7-10 kg of water for later use; the amount of water varies with the weather temperature and humidity;

(2) adding vegetable oil into water, and mixing uniformly for later use;

Example 3

(1) accurately weighing 28kg of flour, 1.2kg of eggs, 1.2kg of rape oil, 0.1kg of dietary alkali and 7-10 kg of water for later use; the amount of water varies with the weather temperature and humidity;

(2) adding vegetable oil into water, and mixing uniformly for later use;

Example 4

(1) accurately weighing 25kg of flour, 1kg of eggs, 1kg of rape oil, 0.09kg of dietary alkali and 7-10 kg of water for later use, and additionally preparing 4kg of winter amaranth powder or 6kg of winter amaranth juice, wherein the winter amaranth powder or the winter amaranth juice is obtained from fresh and tender green winter amaranth;

(2) adding vegetable oil into water, mixing uniformly for later use, mixing the juice of the winter amaranth with the water added with the vegetable oil, and mixing the powder of the winter amaranth with flour in the step (3);

(3) if the winter amaranth powder exists, mixing the flour with edible alkali, adding edible alkali into the premixed flour, mixing uniformly, then adding eggs, adding the water (mixed with the vegetable oil) obtained in the step (2) into the flour in a grading manner, mixing uniformly and kneading for 5-8 minutes to form a dough to obtain dough, wherein the kneading time is also a key for influencing whether the noodles are stiff or not, the temperature is as high as kneading for 5 minutes in summer, the temperature is as low as kneading for 8 minutes in winter, and the rest time is adjusted along with the temperature;

Example 5

(1) accurately weighing 25kg of flour, 1kg of eggs, 1kg of rape oil, 0.09kg of dietary alkali and 7-10 kg of water for later use, and additionally preparing 4kg of winter amaranth powder, 4kg of radish powder and 2kg of yam powder, or using juice comprising 6kg of winter amaranth juice and 6kg of radish juice, wherein the juice is powder or juice and is obtained from fresh and tender green winter amaranth and fresh radish;

(2) adding vegetable oil into water, mixing uniformly for later use, mixing the juice of the winter amaranth and the juice of the radish with the water added with the vegetable oil, and mixing the juice of the winter amaranth and the juice of the radish with the flour in the step (3) if the juice of the winter amaranth and the juice of the radish are mixed;

(3) firstly, uniformly mixing yam flour and flour, if the winter amaranth powder and the radish powder exist, firstly mixing the yam flour and the flour, firstly adding edible alkali into the premixed flour, uniformly mixing, then adding eggs, then adding the water (mixed with the vegetable oil) obtained in the step (2) into the flour in a grading manner, uniformly mixing and kneading for 5-8 minutes to form dough, so as to obtain dough, wherein the kneading time is also a key for influencing whether the noodles are stiff or not, the dough can be kneaded for 5 minutes when the temperature is as high as the temperature in summer, the dough can be kneaded for 8 minutes when the temperature is coldest in winter, and the kneading time is adjusted along with the temperature in the rest time;

Example 6

(1) accurately weighing 25kg of flour, 1kg of eggs, 1kg of rape oil, 0.09kg of dietary alkali and 7-10 kg of water for later use, additionally preparing 4kg of pumpkin powder, 4kg of cabbage powder and 2kg of walnut powder, or preparing cabbage into juice with the dosage of 6kg, wherein the pumpkin powder and the cabbage juice are both fresh and tender green, and fresh walnuts are preferably selected as walnuts;

(2) adding vegetable oil into water, mixing uniformly for later use, mixing the cabbage juice with the water added with the vegetable oil, and mixing the cabbage powder with flour in the step (3) if the cabbage juice is mixed with the water added with the vegetable oil;

(3) mixing pumpkin powder, walnut powder and flour, if cabbage powder exists, mixing the pumpkin powder, the walnut powder and the flour, adding edible alkali into the premixed flour, mixing the flour uniformly, then adding eggs into the flour, adding water (mixed with vegetable oil) obtained in the step (2) into the flour in multiple times, mixing and kneading the mixture for 5-8 minutes to form dough to obtain dough, wherein the kneading time is also a key influencing whether the noodles are stiff or not, the dough can be kneaded for 5 minutes when the temperature is as high as the temperature in summer, the dough can be kneaded for 8 minutes when the temperature is the coldest in winter, and the kneading time is adjusted along with the temperature in the rest of time;

Example 7

(1) accurately weighing 25kg of flour, 1kg of eggs, 1kg of rape oil, 0.09kg of dietary alkali and 7-10 kg of water for later use, and additionally preparing 4kg of winter amaranth powder, 4kg of cabbage powder, 2kg of medlar powder and 2kg of tuckahoe powder, or using juice comprising 6kg of winter amaranth juice and 6kg of cabbage juice, wherein the juice is powder or juice and is obtained from fresh and tender green winter amaranth and fresh cabbage;

(2) adding vegetable oil into water, mixing uniformly for later use, mixing the winter amaranth juice and cabbage juice with the water added with the vegetable oil, and mixing the winter amaranth powder and cabbage powder with flour in the step (3);

(3) firstly, uniformly mixing medlar powder and tuckahoe powder with flour, if the winter amaranth powder and cabbage powder exist, uniformly mixing the flour, firstly adding edible alkali into the premixed flour, uniformly mixing the flour, then adding eggs into the flour, then adding the water (mixed with vegetable oil) obtained in the step (2) into the flour in a grading manner, uniformly mixing and kneading the flour for 5 to 8 minutes to form dough, thus obtaining dough embryos, wherein the kneading time is also a key for influencing whether the noodles are stiff or not, the kneading time is 5 minutes when the temperature is high as high in summer, the kneading time is 8 minutes when the noodles are coldest in winter, and the kneading time is adjusted along with the temperature in the rest time;

Examples of effects

Volunteers were recruited to try on the egg noodles provided in embodiments 1-7 of the present invention, and the mouth feel was scored. The egg noodles provided in the embodiments 4-7 of the present invention were tried to eat by gathering volunteers who had poor gastrointestinal function and were liable to acid regurgitation and volunteers who had edible noodles and loved to add spices, and the improvement of the symptoms of excessive internal heat and gastrointestinal function thereof was evaluated.

1. Principle of volunteer collection

No special requirements are required for the collection of volunteers who try on the egg noodles provided in examples 1-7. The principle of volunteer collection of egg noodles provided in the trial examples 4-7 was as follows:

the symptoms of excessive internal heat: the dry mouth and tongue, ulcer, constipation and sore throat are easy to appear after eating the wheaten food frequently (fond of adding spice, eating the wheaten food for 3 days continuously and 1 time a day or eating the wheaten food twice continuously a day);

poor gastrointestinal function: the wheaten food is easy to resist acid and generate flatulence when being eaten (continuously eating for 3 days, 1 time per day or continuously eating the wheaten food twice per day);

2. packet situation

The volunteers who had the egg noodles provided in examples 1 to 7 were counted in equal numbers. Grouping of volunteers who tried the egg noodles provided in examples 4-7:

group easy to get inflamed: equally dividing into five groups, and sequentially eating the existing noodles and the noodles in the embodiments 4-7;

poor gastrointestinal function group: the noodles were divided into five groups and were eaten in the same order as the conventional noodles and the noodles in examples 4 to 7.

3. Criterion of evaluation

Evaluation of mouthfeel: all are 10 points, 0 point means not stiff, not smooth, not enough chewy, easy to stick together, 10 points means very stiff, smooth Q-elastic, enough chewy and not easy to stick together.

For gastrointestinal function and symptoms of excessive internal heat: after 2 days of continuous eating (twice a day of pasta), the absence of one of the above symptoms of excessive internal heat was considered to be improved, and the absence of one of the above gastrointestinal functions was considered to be less prone to acid regurgitation. In addition, according to the frequency of normal eating of the noodles, after the noodles are eaten for 2-3 times every three days, one of the gastrointestinal tract functions is not found, and the gastrointestinal tract function is considered to be improved.

TABLE 1 taste scores for egg noodles provided by the invention

TABLE 2 improvement of gastrointestinal tract function and excessive internal heat after eating egg noodles provided by the present invention

As can be seen from tables 1 and 2, the egg noodles provided by the invention have the advantages that the parameters of chewiness, smoothness, chewiness and lump can be well scored, the initial improvement and long-term improvement on gastrointestinal tract function are also well achieved, and people who eat the egg noodles frequently are not easy to get inflamed.

The egg noodles provided by the invention have the following advantages:

The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Claims

1. The egg noodles are characterized by being mainly prepared from the following raw materials, by weight, 22-28 parts of flour, 0.8-1.2 parts of eggs, 0.8-1.2 parts of vegetable oil, 0.08-0.10 part of dietary alkali and 7-10 parts of water.

2. The egg noodles as claimed in claim 1, further comprising 4-12 parts of a fire-reducing factor.

3. The egg noodles as claimed in claim 2, wherein the internal heat removing factor comprises one or more of winter amaranth, radish, spinach, pumpkin and cabbage.

4. The egg noodles according to claim 2 or 3, further comprising 2-4 parts of a gastrointestinal conditioning factor.

5. The egg noodles of claim 4, wherein the gastrointestinal conditioning factor comprises one or more of walnut, yam, wolfberry and poria.

6. The egg noodles as claimed in claim 4, further comprising 1-3 parts of coarse cereal flour.

7. The egg noodles as claimed in claim 6, wherein the coarse cereals used for preparing the coarse cereal flour are selected from one or more of oat, buckwheat, sorghum, lentil, pea, soybean, mung bean, red bean, corn, millet, rice and peanut.

8. The egg noodles as claimed in claim 1 are prepared from 25 parts of flour, 1 part of eggs, 1 part of vegetable oil, 0.1 part of dietary alkali and 7-10 parts of water.

9. The egg noodles as claimed in claim 6, further comprising 0.5 to 1 part by weight of konjac gum and 0.5 to 1 part by weight of xanthan gum.

10. A process for preparing egg noodles as claimed in claim 1, comprising the steps of:

adding vegetable oil and edible alkali into water, and mixing;

adding the water into the flour in several times, uniformly mixing and kneading for 5-8 minutes to form dough to obtain dough blanks;

repeatedly pressing the dough for 4 times, wherein the thickness of the pressed dough is 0.6 cm;

and cutting the dough blank subjected to the skin pressing into noodles, and cooling the noodles to obtain the egg noodles.