CN1454501A - Milk-egg flour and its processing method - Google Patents
Milk-egg flour and its processing method Download PDFInfo
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- CN1454501A CN1454501A CN03117303A CN03117303A CN1454501A CN 1454501 A CN1454501 A CN 1454501A CN 03117303 A CN03117303 A CN 03117303A CN 03117303 A CN03117303 A CN 03117303A CN 1454501 A CN1454501 A CN 1454501A
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Abstract
The invention discloses a milk-egg noodle and processing method. Its weight percentage: flour 100 kg, milk 12-18 kg, egg 12-18 kg, salt 1.5 kg, bean powder 2-3 kg and total water 35-40 kg; and besides, it can add in soda 0.2 kg and edible oil 1.5-2.0 kg. The main processing method: mixing and evenly blending the flour, the milk, egg, salt, soda and so on, then steaming the cut noodles for 6-10 minutes and cooking for 30 second and then bagging and sterilizing to get it. It has rich nutrition, appetizing and convenient for eating.
Description
Technical field the present invention relates to a kind of Flour product and processing method thereof, especially a kind of milk egg noodle and processing method thereof.
In the existing flour manufactured goods of background technology, popular has three kinds, dried noodle, wetted surface and instant noodles, and wherein dried noodle and instant noodles all have characteristics easily, and the characteristics of wetted surface are that mouthfeel is good.But they all have weak point: the flour of dried noodle and wetted surface is living, does not boil or cooks, and edible must boiling earlier before is unsuitable for the usefulness in travelling or field; Though and the flour of instant noodles is ripe, it mainly is to adopt fried mode, do not meet the pollution-free food theory that modern people pursue, and fried food has more side effect to health.
Summary of the invention the present invention is in order to overcome the above deficiency of existing popular flour manufactured goods, and well milk egg noodle easily again of a kind of mouthfeel is provided.
Technical scheme of the present invention: a kind of milk egg noodle, mainly to form by following article, its percentage by weight is: flour 100kg, milk 12～18kg, egg 12～18kg, salt 1.5kg, bean powder 2～3kg, total water content 35～40kg.
It optimizes percentage by weight: flour 100kg, milk 15kg, egg 15kg, salt 1.5kg, bean powder 2.5kg, total water content 38kg.
In the milk egg noodle, also can comprise the soda ash of 0.2kg and the practical oil of 1.5～2.0kg.
A kind of processing method for preparing above-mentioned milk egg noodle, its processing step is: 1. egg is shelled, egg white, yolk and milk are mixed, stir; 2. flour is added in the dough mixing machine, again milk egg liquid is added in the flour; 3. add salt, stirred 8～10 minutes; 4. the flour that stirs is added in the noodle machine, Yi Bian add bean powder, Yi Bian lining is cut into noodles; 5. noodles were being steamed more than 100 ℃ 6～10 minutes; 6. noodles are placed on and boil about 30 seconds in the boiling water; 7. pack in the packaging bag; 8. sterilization.
A kind of processing method for preparing the milk egg noodle that adds soda ash, practical oil, its processing step is: 1. egg is shelled, egg white, yolk and milk are mixed, stir; 2. flour is added in the dough mixing machine, again milk egg liquid is added in the flour; 3. adding salt, alkali etc. stirred 8～10 minutes; 4. the flour that stirs is added in the noodle machine, Yi Bian add bean powder, Yi Bian lining is cut into noodles; 5. noodles were being steamed more than 100 ℃ 6～10 minutes; 6. noodles are placed on and boil about 30 seconds in the boiling water; 7. in noodles, evenly add edible oil; 8. pack in the packaging bag; 9. sterilization.
Milk egg noodle of the present invention, nutritious, delicious good to eat; Be the pollution-free food that a kind of people's of meeting modern consumption is seen, help the healthy of people; Instant is particularly suitable for the travelling or the usefulness in field.
Specific embodiment milk egg noodle of the present invention mainly is made up of flour, milk, egg, flavoring essence, salt, bean powder, and its percentage by weight is: 100 kilograms of flour, 12～18 kilograms of milk, 12～18 kilograms of eggs, 1.5 kilograms of salt, 2～3 kilograms of bean powderes.In addition, the mouthfeel when edible is good, can add the practical oil of 0.2 kilogram of soda ash and 1.5～2.0kg.In egg noodle, keep total moisture content in 35～40% (total moisture content comprises the water in milk and the egg and steaming, boiling the water that noodles absorbed in the process).
The optimization of C of milk egg noodle of the present invention is: 100 kilograms of flour, 15 kilograms of milk, 15 kilograms of eggs, 1.5 kilograms of salt, 3 kilograms of bean powderes, water an amount of (total water content is 38%).In addition, the mouthfeel when edible is good, can add the practical oil of 0.2 kilogram of soda ash and 1.5～2.0kg.。
The processing method of milk egg noodle of the present invention is:
1. egg is shelled, egg white, yolk and milk are mixed, stir;
2. flour is added in the dough mixing machine, again milk egg liquid is added in the flour;
3. add salt, alkali (needing to add fashionable in the noodles) etc., stirred 8～10 minutes;
4. the flour that stirs is added in the noodle machine, Yi Bian add bean powder, Yi Bian lining is cut into noodles (purpose that adds bean powder is for the noodles that prevent to be cut into bond mutually, makes noodles keep loose);
5. cook (more than 100 ℃), about 6～10 minutes;
6. noodles are lost and in boiling water, boiled about 30 seconds;
7. add edible oil (needing to add fashionable in the noodles);
8. the packaging bag of packing into;
9. sterilization.
Claims (5)
1. milk egg noodle, it is characterized in that: mainly be made up of following article, percentage by weight is: flour 100kg, milk 12～18kg, egg 12～18kg, salt 1.5kg, bean powder 2～3kg, total water content 35～40kg.
2. milk egg noodle according to claim 1 is characterized in that: optimizing percentage by weight is: flour 100kg, milk 15kg, egg 15kg, salt 1.5kg, bean powder 2.5kg, total water content 38kg.
3. milk egg noodle according to claim 1 and 2 is characterized in that: also comprise the soda ash of 0.2kg and the edible oil of 1.5～2.0kg.
4. a processing method for preparing claim 1 or 2 described milk egg noodles is characterized in that: 1. egg is shelled, egg white, yolk and milk are mixed, stir; 3. flour is added in the dough mixing machine, again milk egg liquid is added in the flour; 3. add salt, stirred 8～10 minutes; 4. the flour that stirs is added in the noodle machine, Yi Bian add bean powder, Yi Bian lining is cut into noodles; 5. noodles were being steamed more than 100 ℃ 6～10 minutes; 6. noodles are placed on and boil about 30 seconds in the boiling water; 7. the packaging bag of packing into; 8. sterilization.
5. a processing method for preparing the described milk egg noodle of claim 3 is characterized in that: 1. egg is shelled, egg white, yolk and milk are mixed, stir; 2. flour is added in the dough mixing machine, again milk egg liquid is added in the flour; 3. add salt, alkali etc., stirred 8～10 minutes; 4. the flour that stirs is added in the noodle machine, Yi Bian add bean powder, Yi Bian lining is cut into noodles; 5. noodles were being steamed more than 100 ℃ 6～10 minutes; 6. noodles are placed on and boil about 30 seconds in the boiling water; 7. in noodles, evenly add edible oil; 8. the packaging bag of packing into; 9. sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03117303A CN1454501A (en) | 2003-02-13 | 2003-02-13 | Milk-egg flour and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03117303A CN1454501A (en) | 2003-02-13 | 2003-02-13 | Milk-egg flour and its processing method |
Publications (1)
| Publication Number | Publication Date |
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| CN1454501A true CN1454501A (en) | 2003-11-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN03117303A Pending CN1454501A (en) | 2003-02-13 | 2003-02-13 | Milk-egg flour and its processing method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871049A (en) * | 2012-10-30 | 2013-01-16 | 洪开祥 | Fresh goat milk noodle and making method thereof |
| CN103380878A (en) * | 2013-06-30 | 2013-11-06 | 安徽省凤宝粮油食品（集团）有限公司 | Temilmyces fuiginosus noodle and processing method thereof |
| CN105707641A (en) * | 2016-03-17 | 2016-06-29 | 赵劲梅 | Cut noodle preservation method |
| CN105747104A (en) * | 2016-03-09 | 2016-07-13 | 李昕 | Nutritional, healthcare and skincare noodles for pregnant and perinatal period and processing method of thereof |
| CN106819837A (en) * | 2017-02-06 | 2017-06-13 | 孙新建 | A kind of bowl of processing technology in dress instant face |
| CN112914026A (en) * | 2019-12-05 | 2021-06-08 | 白象食品股份有限公司 | Instant noodles prepared from fresh eggs and noodles and preparation method thereof |
| CN114586933A (en) * | 2022-02-18 | 2022-06-07 | 天津宏鲜达食品有限公司 | Unique anhydrous noodles with high nutrition, no additive and smooth mouthfeel |
-
2003
- 2003-02-13 CN CN03117303A patent/CN1454501A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871049A (en) * | 2012-10-30 | 2013-01-16 | 洪开祥 | Fresh goat milk noodle and making method thereof |
| CN103380878A (en) * | 2013-06-30 | 2013-11-06 | 安徽省凤宝粮油食品（集团）有限公司 | Temilmyces fuiginosus noodle and processing method thereof |
| CN103380878B (en) * | 2013-06-30 | 2014-11-12 | 安徽省凤宝粮油食品（集团）有限公司 | Temilmyces fuiginosus noodle and processing method thereof |
| CN105747104A (en) * | 2016-03-09 | 2016-07-13 | 李昕 | Nutritional, healthcare and skincare noodles for pregnant and perinatal period and processing method of thereof |
| CN105707641A (en) * | 2016-03-17 | 2016-06-29 | 赵劲梅 | Cut noodle preservation method |
| CN106819837A (en) * | 2017-02-06 | 2017-06-13 | 孙新建 | A kind of bowl of processing technology in dress instant face |
| CN112914026A (en) * | 2019-12-05 | 2021-06-08 | 白象食品股份有限公司 | Instant noodles prepared from fresh eggs and noodles and preparation method thereof |
| CN112914026B (en) * | 2019-12-05 | 2022-11-01 | 白象食品股份有限公司 | Instant noodles prepared from fresh eggs and noodles and preparation method thereof |
| CN114586933A (en) * | 2022-02-18 | 2022-06-07 | 天津宏鲜达食品有限公司 | Unique anhydrous noodles with high nutrition, no additive and smooth mouthfeel |
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