CN114947059A - Non-fried flour cake containing vegetable shreds and preparation method and application thereof - Google Patents
Non-fried flour cake containing vegetable shreds and preparation method and application thereof Download PDFInfo
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- CN114947059A CN114947059A CN202210691250.9A CN202210691250A CN114947059A CN 114947059 A CN114947059 A CN 114947059A CN 202210691250 A CN202210691250 A CN 202210691250A CN 114947059 A CN114947059 A CN 114947059A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 143
- 235000013312 flour Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 235000012149 noodles Nutrition 0.000 claims abstract description 84
- 238000001035 drying Methods 0.000 claims abstract description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 235000012771 pancakes Nutrition 0.000 claims description 7
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 4
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 240000007124 Brassica oleracea Species 0.000 claims description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 3
- 244000178937 Brassica oleracea var. capitata Species 0.000 claims 1
- 230000005611 electricity Effects 0.000 claims 1
- 235000015927 pasta Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- 230000008901 benefit Effects 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000008429 bread Nutrition 0.000 abstract description 5
- 238000000643 oven drying Methods 0.000 abstract 1
- 235000008446 instant noodles Nutrition 0.000 description 10
- 230000035764 nutrition Effects 0.000 description 8
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 7
- 238000005485 electric heating Methods 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 5
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- 229920002472 Starch Polymers 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 231100000357 carcinogen Toxicity 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000012489 doughnuts Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention relates to a non-fried flour cake containing vegetable shreds and a preparation method and application thereof, belonging to the technical field of food production. A non-fried flour cake containing vegetable shreds is prepared from flour cake and vegetable shreds. A method for making a non-fried type bread containing shredded vegetables comprises the following steps: (1) preparing noodle shreds, respectively weighing flour and water, putting the flour and water into a noodle making machine at room temperature, stirring and heating for 10-60 min to prepare cooked noodle strips, and then cutting the cooked noodle strips into shreds; (2) preparing vegetable shreds containing a small amount of water, shredding the cleaned vegetables, and drying in a drying room to obtain the vegetable shreds; (3) making dried noodle cake-vegetable shreds, adding vegetable shreds containing small amount of water into the noodle shreds, oven drying simultaneously to obtain dried noodle cake-vegetable shreds, and sealing with film. The dried pancake-vegetable shreds prepared by the invention have the characteristics of high nutritional value, bright appearance and color, good mouthfeel, good rehydration property and the like, and have wide market prospect and market benefit.
Description
Technical Field
The invention relates to a non-fried flour cake containing vegetable shreds and a preparation method and application thereof, belonging to the technical field of food production.
Background
The instant noodles have various tastes, novel patterns, convenient preservation, simple cooking, safety and convenience, and are rapidly developed in the global scope, and are one of the most important products in the instant Food (Journal of Food composition and Analysis,2007,20(7): 575-. In recent decades, instant noodles are popular with more and more consumers at home and abroad due to the characteristics of reasonable price, simple cooking, special flavor and texture, etc., and therefore occupy the main consumer market in many countries (Cereal Chemistry Journal,2016,93(1): 100-.
The instant noodles in the prior art mainly comprise a flour cake, a seasoning bag, a sauce bag and a vegetable bag. The flour cake is prepared by using wheat flour, starch and the like as raw materials, adding some auxiliary materials and processing through a production process. Traditional doughnuts require high temperature frying because of the large number of pores, rapid drying, good rehydration and unique mouthfeel of fried doughnuts. However, according to research, the starch food fried at the temperature of more than 120 ℃ is easy to generate carcinogens such as acrylamide (food additives and Contaminants: PartB,2012,5(2): 100-. Therefore, the non-fried instant noodles gradually replace the fried instant noodles, because the non-fried instant noodles not only keep the nutrient components from losing, but also have the advantages of low fat, low acrylamide, long shelf life and the like.
The vegetables in the vegetable bag are quickly dehydrated at high temperature and high pressure and then packaged. The vegetable bag has the characteristics of bright color, small volume and light weight, can be recovered after entering water, is convenient to transport, and is popular with people. However, the existing vegetable bag has the following disadvantages: (1) the vegetable content is low, which is not enough to supplement the daily required nutrition; (2) the particles are small and broken, which is not beneficial to fork up and is not convenient for chewing; (3) has poor taste. Because the cake and the vegetable bag in the existing instant noodles are independently packaged, the production cost of the instant noodles is increased, and meanwhile, the production concept of green and environmental protection is not met. Therefore, there is a need to provide a non-fried bread cake with bread dough and shredded vegetables packaged therein and a method for making the same.
Disclosure of Invention
The invention aims to provide a non-fried type pancake containing vegetable shreds, which not only keeps nutrient components from being lost, but also has the advantages of low fat, low acrylamide, long shelf life and the like.
A second object of the present invention is to provide a method for making a non-fried type pancake containing shredded vegetables.
The third purpose of the invention is to provide the application of the non-fried type cake containing the vegetable shreds in the fields of cold noodles and mixed noodles.
The technical scheme of the non-fried type pancake containing vegetable shreds is as follows:
a non-fried flour cake containing vegetable shreds is prepared from flour cake and vegetable shreds.
Further preferably, the mass ratio of the flour cake to the vegetable shreds is (80-90): (10-20); the flour cake consists of flour and water with the percentage content of 70% and 30% respectively.
The technical scheme of the preparation method of the non-fried type pancake containing vegetable shreds is as follows:
a method for making a non-fried type bread containing shredded vegetables comprises the following steps:
(1) preparing noodle shreds, respectively weighing flour and water, putting the flour and water into a noodle making machine at room temperature, stirring and heating for 10-60 min to prepare cooked noodle strips, and then cutting the cooked noodle strips into shreds;
(2) preparing vegetable shreds containing a small amount of water, shredding the cleaned vegetables, and drying in a drying room to obtain the vegetable shreds;
(3) and (3) preparing dried noodle cakes-vegetable shreds, adding the vegetable shreds containing a small amount of water in the step (2) into the noodle shreds in the step (1), synchronously drying in a dryer to prepare the dried noodle cakes-vegetable shreds, and finally sealing the film to obtain the dried noodle cakes-vegetable shreds.
Preferably, in the step (1), the temperature of the noodle making machine is 100-130 ℃; the moisture content in the cooked noodle strip is 25-35%.
Preferably, in the step (2), the vegetable is at least one of kelp, carrot, Korean cabbage, and green stem vegetable.
Further preferably, in the step (2), the width of the vegetable shreds is 2-20 mm.
Further preferably, in the step (2), the moisture content of the vegetable shreds containing a small amount of moisture is 24-40%.
Further preferably, in the step (2), the drying chamber adopts steam heating or electric heating, the drying temperature of the drying chamber is 40-80 ℃, and the drying time is 6-15 h; the drying chamber is provided with a moisture exhaust port.
Preferably, in the step (3), the drying temperature of the dryer is 40-80 ℃, and the drying time is 60-90 min; the moisture content of the vegetable shreds in the dried noodle cake-vegetable shreds is 5-15%.
The invention relates to a technical scheme for applying a non-fried noodle cake containing vegetable shreds in the fields of cold noodles and mixed noodles, which comprises the following steps:
use of non-fried dough cake containing vegetable shreds for making dough.
The non-fried noodle cake containing the vegetable shreds is applied to the field of cold noodles and noodles mixing, has good taste, and not only maintains the original color of vegetables, but also maintains the original nutrition of the vegetables.
Has the advantages that:
(1) the composition and the preparation method of the non-fried flour cake containing the vegetable shreds are optimized and improved, and the prepared dried flour cake, namely the vegetable shreds, has the characteristics of high nutritional value, bright appearance and color, good mouthfeel, good rehydration property and the like, and has wide market prospect and market benefit.
(2) The noodle strips are dried by adopting electric heating, so that the adverse effects that fried foods are easy to generate carcinogenic substances such as acrylamide and the like, high in oil quantity, large in nutrition loss and the like are avoided, the nutritional ingredients are not lost, and the noodle strips have the advantages of low fat, low acrylamide, long shelf life and the like; meanwhile, the health of the body is not influenced after long-term eating, and the current healthy and green life concept is compounded.
(3) The vegetable shreds are used for drying vegetables by steam heating or/and electric heating, can be dehydrated in a large amount without destroying the nutrition of the vegetables, have good dehydration effect, even can keep the color of the vegetables, and greatly prolong the shelf life.
(4) The vegetable shred content of the invention is 10-20% (dried noodle cake-vegetable shred), the vegetable content is high, and the daily required nutrition can be supplemented; the vegetables are preserved and eaten in the form of vegetable shreds, so that the defects that dehydrated vegetables in vegetable bags in the prior art are small and broken in particles are overcome, and chopsticks are convenient to clamp and eat.
(5) The present invention mixes and dries the vegetable shreds containing a small amount of moisture with the cooked noodles since the vegetable shreds containing a small amount of moisture still have a certain flexibility and are not easily broken during the mixing process with the cooked noodles, and then simultaneously dries to maintain the length of the vegetable shreds as much as possible.
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 with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without inventive step based on the embodiments of the present invention, are within the scope of protection of the present invention.
First, specific examples of the non-fried type bread containing vegetable shreds according to the present invention are as follows:
example 1
A non-fried flour cake containing vegetable shreds is composed of flour cakes and vegetable shreds, wherein the mass ratio of the flour cakes to the vegetable shreds is 90: 10; the cake consists of 70% flour and 30% water.
Example 2
A non-fried flour cake containing vegetable shreds is composed of flour cakes and vegetable shreds, wherein the mass ratio of the flour cakes to the vegetable shreds is 88: 12; the cake consists of 70% flour and 30% water.
Example 3
A non-fried flour cake containing vegetable shreds is composed of flour cakes and vegetable shreds, wherein the mass ratio of the flour cakes to the vegetable shreds is 86: 14; the cake consists of 70% flour and 30% water.
Example 4
A non-fried flour cake containing vegetable shreds is composed of flour cakes and vegetable shreds, wherein the mass ratio of the flour cakes to the vegetable shreds is 85: 15; the cake consists of 70% flour and 30% water.
Secondly, the specific embodiment of the method for making the non-fried dough cake containing the vegetable shreds is as follows:
example 5
This example is a method of making the non-fried dough cake containing shredded vegetables of example 1 above: the method comprises the following steps:
(1) making noodle strips, respectively weighing flour and water, placing into a noodle making machine at room temperature, stirring and heating for 50min to obtain cooked noodle strips with water content of 25%, and cutting the cooked noodle strips into strips; the temperature of the noodle making machine is 120 ℃;
(2) preparing vegetable shreds containing a small amount of water, cutting the cleaned vegetables into vegetable shreds with the width of 2mm, and drying in a drying room to obtain the vegetable shreds; wherein, the vegetable is carrot, the moisture content of the shredded vegetable containing a small amount of moisture is 24%, the drying chamber adopts steam heating, the drying temperature of the drying chamber is 40 ℃, and the drying time is 8 h; the drying chamber is provided with a moisture exhaust port;
(3) and (2) making dried noodle cakes-vegetable shreds, adding the vegetable shreds containing a small amount of water in the step (2) into the noodle shreds in the step (1), synchronously drying in a dryer to obtain dried noodle cakes-vegetable shreds, and finally sealing the dried noodle cakes-vegetable shreds with a film. The drying temperature of the dryer is 50 ℃, and the drying time is 60 min.
Example 6
This example is a method of making the non-fried dough cake containing shredded vegetables of example 2 above: the method comprises the following steps:
(1) making noodle strips, respectively weighing flour and water, placing into a noodle making machine at room temperature, stirring and heating for 60min to obtain cooked noodle strips, and cutting the cooked noodle strips into strips; the temperature of the noodle making machine is 110 ℃; the moisture content in the cooked noodle strips is 35 percent;
(2) preparing vegetable shreds containing a small amount of water, shredding the cleaned vegetables, and drying in a drying room to obtain the vegetable shreds; the vegetable is Korean, the width of the vegetable shreds is 5mm, the moisture content of the vegetable shreds containing a small amount of moisture is 30%, the drying chamber adopts steam heating, the drying temperature of the drying chamber is 60 ℃, the drying time is 7h, and the drying chamber is provided with a moisture discharge port for discharging steam;
(3) and (3) preparing dried noodle cakes-vegetable shreds, adding the vegetable shreds containing a small amount of water in the step (2) into the noodle shreds in the step (1), synchronously drying in a dryer to prepare the dried noodle cakes-vegetable shreds, and finally sealing the film to obtain the dried noodle cakes-vegetable shreds. The drying temperature of the dryer is 60 ℃, and the drying time is 60 min.
Example 7
This example is a method of making the non-fried dough cake containing shredded vegetables of example 3 above: the method comprises the following steps:
(1) making noodle strips, respectively weighing flour and water, placing into a noodle making machine at room temperature, stirring and heating for 40min to obtain cooked noodle strips, and cutting the cooked noodle strips into strips; the temperature of the noodle making machine is 130 ℃; the moisture content in the cooked noodle strips is 25%;
(2) preparing vegetable shreds containing a small amount of water, shredding the cleaned vegetables, and drying in a drying room to obtain the vegetable shreds; the vegetables are the combination of kelp and Korean vegetables, the width of the vegetable shreds is 4mm, the moisture content of the vegetable shreds containing a small amount of moisture is 35%, the drying chamber adopts electric heating, the drying temperature of the drying chamber is 80 ℃, and the drying time is 6 h; the drying chamber is provided with a moisture exhaust port;
(3) and (3) preparing dried noodle cakes-vegetable shreds, adding the vegetable shreds containing a small amount of water in the step (2) into the noodle shreds in the step (1), synchronously drying in a dryer to prepare the dried noodle cakes-vegetable shreds, and finally sealing the film, wherein the drying temperature of the dryer is 40 ℃, and the drying time is 90 min.
Example 8
This example is a method of making the non-fried dough cake containing shredded vegetables of example 4 above: the method comprises the following steps:
(1) making noodle strips, respectively weighing flour and water, placing into a noodle making machine at room temperature, stirring and heating for 50min to obtain cooked noodle strips, and cutting the cooked noodle strips into strips; the temperature of the noodle making machine is 120 ℃; the moisture content in the cooked noodle strip is 30%;
(2) preparing vegetable shreds containing a small amount of water, shredding the cleaned vegetables, and drying in a drying room to obtain the vegetable shreds; the vegetables are the combination of kelp, carrot and purple cabbage, the width of the vegetable shreds is 8mm, the moisture content of the vegetable shreds containing a small amount of moisture is 25%, the drying chamber adopts electric heating, the drying temperature of the drying chamber is 50 ℃, and the drying time is 10 hours; the drying chamber is provided with a moisture exhaust port;
(3) and (3) preparing dried noodle cakes-vegetable shreds, adding the vegetable shreds containing a small amount of water in the step (2) into the noodle shreds in the step (1), synchronously drying in a dryer to prepare the dried noodle cakes-vegetable shreds, and finally sealing the film, wherein the drying temperature of the dryer is 60 ℃ and the drying time is 70 min.
The composition and the preparation method of the non-fried flour cake containing the vegetable shreds are optimized and improved, and the prepared dried flour cake, namely the vegetable shreds, has the characteristics of high nutritional value, bright appearance and color, good mouthfeel, good rehydration property and the like, and has wide market prospect and market benefit.
The noodle strips are dried by electric heating, so that the adverse effects that the fried food is easy to generate carcinogens such as acrylamide and the like, high in oil quantity, large in nutrition loss and the like are avoided, the nutritional ingredients are not lost, and the noodle strips have the advantages of low fat, low acrylamide, long quality guarantee period and the like; meanwhile, the health of the body is not influenced after long-term eating, and the current healthy and green life concept is compounded.
The vegetable shreds are used for drying vegetables by steam heating or/and electric heating, can be dehydrated in a large amount without destroying the nutrition of the vegetables, have good dehydration effect, even can keep the color of the vegetables, and greatly prolong the shelf life. The vegetable shred content of the invention is 10-20% (dried noodle cake-vegetable shred), the vegetable content is high, and the daily required nutrition can be supplemented; the vegetables are preserved and eaten in the form of vegetable shreds, so that the defects that dehydrated vegetables in vegetable bags in the prior art are small and broken in particles are overcome, and chopsticks are convenient to clamp and eat. The present invention mixes and dries the vegetable shreds containing a small amount of moisture with the cooked noodles since the vegetable shreds containing a small amount of moisture still have a certain flexibility and are not easily broken during the mixing process with the cooked noodles, and then simultaneously dries to maintain the length of the vegetable shreds as much as possible.
The above examples provide the use of non-fried tortillas containing shredded vegetables for making a dough mix.
The specific eating method comprises the steps of heating the dry flour cakes and the vegetable shreds which are packaged by the sealing films by using boiling water to enable the dry flour cakes and the vegetable shreds to be rehydrated at the same time, then filtering, and mixing and stirring the flour cakes and the vegetable shreds with seasonings according to personal taste to obtain the instant noodle.
The instant noodle cake prepared by the embodiment of the invention has excellent elasticity, smoothness, hardness of the noodle body and good taste and flavor.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A non-fried flour cake containing vegetable shreds is characterized by comprising flour cake and vegetable shreds.
2. The non-fried type pancake containing shredded vegetable according to claim 1, wherein the mass ratio of the pancake to the shredded vegetable is (80-90): (10-20); the flour cake consists of flour and water with the percentage content of 70% and 30% respectively.
3. A method for making a non-fried type pancake containing shredded vegetables, comprising the steps of:
(1) preparing noodle shreds, respectively weighing flour and water, putting the flour and water into a noodle making machine at room temperature, stirring and heating for 10-60 min to prepare cooked noodle strips, and then cutting the cooked noodle strips into shreds;
(2) preparing vegetable shreds containing a small amount of water, shredding the cleaned vegetables, and drying in a drying room to obtain the vegetable shreds;
(3) and (3) preparing dried noodle cakes-vegetable shreds, adding the vegetable shreds containing a small amount of water in the step (2) into the noodle shreds in the step (1), synchronously drying in a dryer to prepare the dried noodle cakes-vegetable shreds, and finally sealing the film to obtain the dried noodle cakes-vegetable shreds.
4. The method for making a non-fried dough cake containing shredded vegetable according to claim 3, wherein in the step (1), the temperature of the dough making machine is 100-130 ℃; the moisture content in the cooked noodle strip is 25-35%.
5. The method for producing a non-fried dough cake containing shredded vegetables according to claim 3, wherein in the step (2), the vegetables are at least one of kelp, carrot, Korean cabbage, red cabbage, and green stem.
6. The method for producing a non-fried dough cake containing shredded vegetable according to claim 3, wherein in the step (2), the width of the shredded vegetable is 2 to 20 mm.
7. The method for producing a non-fried dough cake containing shredded vegetables according to claim 3, wherein in the step (2), the moisture content of the shredded vegetables containing a small amount of moisture is 24 to 40%.
8. The method for making non-fried dough cakes containing shredded vegetables according to claim 3, wherein in the step (2), the drying chamber is heated by steam or electricity, the drying temperature of the drying chamber is 40-80 ℃, and the drying time is 6-15 h; the drying chamber is provided with a moisture exhaust port.
9. The method for making a non-fried dough cake containing shredded vegetables according to claim 3, wherein in the step (3), the drying temperature of the dryer is 40 to 80 ℃, and the drying time is 60 to 90 min; the moisture content of the vegetable shreds in the dried noodle cake-vegetable shreds is 5-15%.
10. Use of a non-fried dough cake containing shredded vegetables according to claim 1 or 2 for making a pasta.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210691250.9A CN114947059A (en) | 2022-06-17 | 2022-06-17 | Non-fried flour cake containing vegetable shreds and preparation method and application thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210691250.9A CN114947059A (en) | 2022-06-17 | 2022-06-17 | Non-fried flour cake containing vegetable shreds and preparation method and application thereof |
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| CN114947059A true CN114947059A (en) | 2022-08-30 |
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| CN202210691250.9A Pending CN114947059A (en) | 2022-06-17 | 2022-06-17 | Non-fried flour cake containing vegetable shreds and preparation method and application thereof |
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| CN105249218A (en) * | 2015-11-18 | 2016-01-20 | 统一企业(中国)投资有限公司昆山研究开发中心 | Nutritional, tough and chewy instant noodle cake and making method thereof |
| CN106819836A (en) * | 2015-12-04 | 2017-06-13 | 张美玲 | A kind of coarse cereals vegetables and fruits instant noodles |
| CN107410973A (en) * | 2017-09-12 | 2017-12-01 | 云南牧工商茶叶进出口股份有限公司 | Fresh-keeping fruit and vegetable is compressed in the production of cryogenic temperature freezing drying equipment |
| US20210022375A1 (en) * | 2019-07-22 | 2021-01-28 | Barilla G. E R. Fratelli S.P.A. | Process for the production of a nest-shaped food product comprising strips of a dried vegetable and associated product |
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| CN105249218A (en) * | 2015-11-18 | 2016-01-20 | 统一企业(中国)投资有限公司昆山研究开发中心 | Nutritional, tough and chewy instant noodle cake and making method thereof |
| CN106819836A (en) * | 2015-12-04 | 2017-06-13 | 张美玲 | A kind of coarse cereals vegetables and fruits instant noodles |
| CN107410973A (en) * | 2017-09-12 | 2017-12-01 | 云南牧工商茶叶进出口股份有限公司 | Fresh-keeping fruit and vegetable is compressed in the production of cryogenic temperature freezing drying equipment |
| US20210022375A1 (en) * | 2019-07-22 | 2021-01-28 | Barilla G. E R. Fratelli S.P.A. | Process for the production of a nest-shaped food product comprising strips of a dried vegetable and associated product |
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