CN114304490A - Coarse cereal sandwich noodles - Google Patents
Coarse cereal sandwich noodles Download PDFInfo
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- CN114304490A CN114304490A CN202111572492.8A CN202111572492A CN114304490A CN 114304490 A CN114304490 A CN 114304490A CN 202111572492 A CN202111572492 A CN 202111572492A CN 114304490 A CN114304490 A CN 114304490A
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Abstract
The invention discloses a coarse cereal sandwich noodle: the feed is prepared from the following raw materials in parts by weight: 800-1200 parts of flour, 1-10 parts of a gluten fortifier, 5-15 parts of salt, 320-480 parts of water and 50-260 parts of coarse cereal powder. Also comprises a preparation method of the noodles. Compared with the prior art, the invention has the advantages that: the three-layer sandwich type noodles can better add coarse cereals with poor viscosity into the noodles and eliminate the bad taste of the coarse cereals, and simultaneously can provide necessary vitamins and trace elements for human bodies, so that the required nutrition for human health is met.
Description
Technical Field
The invention relates to the technical field of food, in particular to coarse cereal sandwich noodles.
Background
The noodles are one of the main traditional foods in China, and are flour products formed by rolling wheat flour serving as a raw material. The traditional noodles are single in raw material, nutrition and taste, and whitening agents and preservatives are usually added into the traditional noodles, so that the health of a human body is influenced after the traditional noodles are eaten for a long time. With the increasing development of economy in China, the living standard and health consciousness of people are continuously improved, and functional and health-care fine dried noodles are more and more favored by consumers.
Disclosure of Invention
The invention aims to overcome the technical defects and provide coarse cereal sandwich noodles.
In order to solve the technical problems, the invention provides a technical scheme of coarse cereal sandwich noodles: the feed is prepared from the following raw materials in parts by weight: 800-1200 parts of flour, 1-10 parts of a gluten fortifier, 5-15 parts of salt, 320-480 parts of water and 50-260 parts of coarse cereal powder.
The improved food is prepared from the following raw materials in parts by weight: 1000 parts of flour, 5 parts of gluten fortifier, 10 parts of salt, 400 parts of water and 200 parts of coarse cereal powder.
The improved food is prepared from the following raw materials in parts by weight: 1000 parts of flour, 5 parts of gluten fortifier, 10 parts of salt, 400 parts of water and 100 parts of coarse cereal powder.
As an improvement, the coarse cereal powder is at least one of sweet potato powder, corn powder or bean flour.
A preparation method of the coarse cereal sandwich noodles comprises the following steps:
step (1): adding flour into a dough kneading machine, adding 300 g of water, uniformly stirring for 10-15 minutes, and preparing dough for later use;
step (2): adding the coarse cereal powder into a dough kneading machine, adding 100 g of water, uniformly stirring for 10-15 minutes, and preparing coarse cereal dough for later use;
and (3): putting the dough into a noodle machine to be processed into a dough sheet with proper thickness for later use;
and (4): putting the coarse cereal dough into a noodle machine to be processed into coarse cereal dough sheets with proper thickness for later use;
and (5): laying a layer of dough sheet on the bottom layer, laying the coarse cereal dough sheet on the dough sheet, and finally laying a layer of dough sheet on the coarse cereal dough sheet to prepare a sandwich dough sheet;
and (6): making the sandwich dough sheet into a proper thickness, and finally cutting the sandwich dough sheet into noodles with different specifications according to requirements;
as a modification, in the step (6), the sandwich dough sheet can be rolled to a proper thickness by hand or processed to a proper thickness by a noodle machine.
Compared with the prior art, the invention has the advantages that: the three-layer sandwich type noodles can better add coarse cereals with poor viscosity into the noodles and eliminate the bad taste of the coarse cereals, and simultaneously can provide necessary vitamins and trace elements for human bodies, so that the required nutrition for human health is met.
Detailed Description
The present invention will be explained in further detail below with reference to the drawings.
Example one
The coarse cereal sandwich noodles are prepared from the following raw materials in parts by weight: 800-1200 parts of flour, 1-10 parts of a gluten fortifier, 5-15 parts of salt, 320-480 parts of water and 50-260 parts of coarse cereal powder.
The feed is prepared from the following raw materials in parts by weight: 1000 parts of flour, 5 parts of gluten fortifier, 10 parts of salt, 400 parts of water and 200 parts of coarse cereal powder.
The coarse cereal powder is sweet potato powder.
A preparation method of the coarse cereal sandwich noodles comprises the following steps:
step (1): adding flour into a dough kneading machine, adding 300 g of water, uniformly stirring for 10-15 minutes, and preparing dough for later use;
step (2): adding the coarse cereal powder into a dough kneading machine, adding 100 g of water, uniformly stirring for 10-15 minutes, and preparing coarse cereal dough for later use;
and (3): putting the dough into a noodle machine to be processed into a dough sheet with proper thickness for later use;
and (4): putting the coarse cereal dough into a noodle machine to be processed into coarse cereal dough sheets with proper thickness for later use;
and (5): laying a layer of dough sheet on the bottom layer, laying the coarse cereal dough sheet on the dough sheet, and finally laying a layer of dough sheet on the coarse cereal dough sheet to prepare a sandwich dough sheet;
and (6): making the sandwich dough sheet into a proper thickness, and finally cutting the sandwich dough sheet into noodles with different specifications according to requirements;
in the step (6), the sandwich dough sheet can be rolled to a proper thickness by hand or processed to a proper thickness by a noodle machine.
The processed coarse cereal sandwich noodles are three uniform layers in side view.
Example two
The coarse cereal sandwich noodles are prepared from the following raw materials in parts by weight: 800-1200 parts of flour, 1-10 parts of a gluten fortifier, 5-15 parts of salt, 320-480 parts of water and 50-260 parts of coarse cereal powder.
The feed is prepared from the following raw materials in parts by weight: 1000 parts of flour, 5 parts of gluten fortifier, 10 parts of salt, 400 parts of water and 100 parts of coarse cereal powder.
The coarse cereal powder is at least one of corn flour or bean flour.
A preparation method of the coarse cereal sandwich noodles comprises the following steps:
step (1): adding flour into a dough kneading machine, adding 300 g of water, uniformly stirring for 10-15 minutes, and preparing dough for later use;
step (2): adding the coarse cereal powder into a dough kneading machine, adding 100 g of water, uniformly stirring for 10-15 minutes, and preparing coarse cereal dough for later use;
and (3): putting the dough into a noodle machine to be processed into a dough sheet with proper thickness for later use;
and (4): putting the coarse cereal dough into a noodle machine to be processed into coarse cereal dough sheets with proper thickness for later use;
and (5): laying a layer of dough sheet on the bottom layer, laying the coarse cereal dough sheet on the dough sheet, and finally laying a layer of dough sheet on the coarse cereal dough sheet to prepare a sandwich dough sheet;
and (6): making the sandwich dough sheet into a proper thickness, and finally cutting the sandwich dough sheet into noodles with different specifications according to requirements;
in the step (6), the sandwich dough sheet can be rolled to a proper thickness by hand or processed to a proper thickness by a noodle machine.
The processed coarse cereal sandwich noodles are three uniform layers in side view.
The three-layer sandwich type noodles can better add coarse cereals with poor viscosity into the noodles and eliminate the bad taste of the coarse cereals, and simultaneously can provide necessary vitamins and trace elements for human bodies, so that the required nutrition for human health is met.
The present invention and the embodiments thereof have been described above, but the description is not limited thereto, and the embodiment shown is only one of the embodiments of the present invention, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (6)
1. The coarse cereal sandwich noodles are characterized in that: the feed is prepared from the following raw materials in parts by weight: 800-1200 parts of flour, 1-10 parts of a gluten fortifier, 5-15 parts of salt, 320-480 parts of water and 50-260 parts of coarse cereal powder.
2. The multi-grain sandwich noodle according to claim 1, which is characterized in that: the feed is prepared from the following raw materials in parts by weight: 1000 parts of flour, 5 parts of gluten fortifier, 10 parts of salt, 400 parts of water and 200 parts of coarse cereal powder.
3. The multi-grain sandwich noodle according to claim 1, which is characterized in that: the feed is prepared from the following raw materials in parts by weight: 1000 parts of flour, 5 parts of gluten fortifier, 10 parts of salt, 400 parts of water and 100 parts of coarse cereal powder.
4. The multi-grain sandwich noodle according to claim 1, which is characterized in that: the coarse cereal powder is at least one of sweet potato powder, corn powder or bean flour.
5. A preparation method of the coarse cereal sandwich noodles is characterized by comprising the following steps: the method comprises the following steps:
step (1): adding flour into a dough kneading machine, adding 300 g of water, uniformly stirring for 10-15 minutes, and preparing dough for later use;
step (2): adding the coarse cereal powder into a dough kneading machine, adding 100 g of water, uniformly stirring for 10-15 minutes, and preparing coarse cereal dough for later use;
and (3): putting the dough into a noodle machine to be processed into a dough sheet with proper thickness for later use;
and (4): putting the coarse cereal dough into a noodle machine to be processed into coarse cereal dough sheets with proper thickness for later use;
and (5): laying a layer of dough sheet on the bottom layer, laying the coarse cereal dough sheet on the dough sheet, and finally laying a layer of dough sheet on the coarse cereal dough sheet to prepare a sandwich dough sheet;
and (6): making the sandwich dough sheet into a proper thickness, and finally cutting the sandwich dough sheet into noodles with different specifications according to requirements.
6. The preparation method of the coarse cereal sandwich noodles according to claim 5, characterized in that: in the step (6), the sandwich dough sheet can be rolled to a proper thickness by hand or processed to a proper thickness by a noodle machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111572492.8A CN114304490A (en) | 2021-12-21 | 2021-12-21 | Coarse cereal sandwich noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111572492.8A CN114304490A (en) | 2021-12-21 | 2021-12-21 | Coarse cereal sandwich noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114304490A true CN114304490A (en) | 2022-04-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111572492.8A Withdrawn CN114304490A (en) | 2021-12-21 | 2021-12-21 | Coarse cereal sandwich noodles |
Country Status (1)
| Country | Link |
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| CN (1) | CN114304490A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794375A (en) * | 2022-04-18 | 2022-07-29 | 山西农业大学山西功能食品研究院 | Preparation method of coarse cereal color sandwich semi-dry noodles |
-
2021
- 2021-12-21 CN CN202111572492.8A patent/CN114304490A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794375A (en) * | 2022-04-18 | 2022-07-29 | 山西农业大学山西功能食品研究院 | Preparation method of coarse cereal color sandwich semi-dry noodles |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20220412 |
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| WW01 | Invention patent application withdrawn after publication |