CN1843176A - Nutritious noodle - Google Patents
Nutritious noodle Download PDFInfo
- Publication number
- CN1843176A CN1843176A CNA2006100437413A CN200610043741A CN1843176A CN 1843176 A CN1843176 A CN 1843176A CN A2006100437413 A CNA2006100437413 A CN A2006100437413A CN 200610043741 A CN200610043741 A CN 200610043741A CN 1843176 A CN1843176 A CN 1843176A
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- milk
- noodles
- salt
- flour
- alkali
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Abstract
The invention discloses a nourishing noodle, which is prepared from the following raw materials (by weight ratio): flour 100kg, salt 0.1-10kg, milk 0.1-30kg, alkali 0.3-3kg, pepper powder 0.5-1kg and degreased cattle bone soup 5-30kg.
Description
Technical field the invention belongs to field of food, particularly a kind of noodles that are rich in nutrition.
Background technology is present, and domestic noodles have many kinds, nutritious class, health-related, greengrocery or the like, these noodles, though have nutritious, after noodles boiled, hardness was too big, the time of boiling is oversize, is difficult to boil; Though very easy the boiling that has, the noodles gluten is poor, easily broken, after noodles boil, easily stick together, and influenced mouthfeel.The patent application that a kind of name is called " a kind of milk egg noodle and processing method thereof " is disclosed in the prior art, this application adopts flour, milk, egg, salt, bean powder, soda ash and water to make, though have nutrition, but its mouthfeel is general, only have traditional noodles taste, and gluten is relatively poor, easily broken, the time of using when boiling is oversize, and noodles are too hard.
Summary of the invention the objective of the invention is to want to overcome above-mentioned the deficiencies in the prior art, and a kind of new noodles are provided, and these noodles are not only sought abundant, and mouthfeel is good, and gluten is good, and the last boiling not easily broken, hardness is moderate.
For realizing that the technical scheme that above-mentioned purpose of the present invention adopts is: a kind of alimentary paste is to be processed into by the raw material of following composition by weight: flour 100Kg, salt 0.1--10Kg, milk 0.1--30Kg, alkali 0.3--3Kg, pepper powder 0.5--1Kg, degreasing Galbitang 5--30Kg.
Most preferred embodiment of the present invention is: the composition by weight of each raw material is: flour 100Kg, salt 4Kg, milk 15Kg, alkali 0.5Kg, pepper powder 0.7Kg, degreasing Galbitang 15Kg.
Above-mentioned milk preferably adopts every 100g milk to contain the fresh milk that protein is 2.0-3.5g.
Processing method of the present invention can adopt traditional technology, takes by weighing raw material in proportion, puts into that container mixes, mixes thoroughly, compressing tablet, tangent plane etc., and the present invention both can be processed into vermicelli, instant noodles, also can be processed into various fresh noodles.
According to the noodles that prescription of the present invention is produced, nutritious, its mouthfeel is compared with existing noodles, significant change has been arranged, milk and Galbitang mix, and have produced a kind of purer beef flavor and milk fragrant smell, cooperate with pepper powder, alkali, salt again, the taste of the noodles of making can compare favourably with the California, USA beef noodle, its gluten is good, the last boiling not easily broken, also is difficult for drafting, need not boil the oversize time, noodles hardness is moderate, good to eat after boiling.
The specific embodiment is done further detailed description below in conjunction with specific embodiment to the present invention for describing the present invention in detail.
Embodiment 1 takes by weighing: flour 100Kg, salt 5Kg, fresh milk 15Kg, alkali 2Kg, pepper powder 1Kg, degreasing Galbitang 10Kg, and put into container and mix, mix, adopt traditional handicraft compressing tablet, slitting thoroughly, be processed into vermicelli, instant noodles or fresh noodle.
Embodiment 2 takes by weighing: flour 100Kg, salt 0.1Kg, milk 30Kg, alkali 3Kg, pepper powder 0.5Kg, degreasing Galbitang 5Kg, and put into container and mix, mix, adopt traditional handicraft compressing tablet, slitting thoroughly, be processed into vermicelli, instant noodles or fresh noodle.
Embodiment 3 takes by weighing: flour 100Kg, salt 10Kg, milk 0.1Kg, alkali 0.3Kg, pepper powder 0.6Kg, degreasing Galbitang 30Kg, and put into container and mix, mix, adopt traditional handicraft compressing tablet, slitting thoroughly, be processed into vermicelli, instant noodles or fresh noodle.
Embodiment 4 takes by weighing: flour 100Kg, salt 4Kg, milk 15Kg, alkali 0.5Kg, pepper powder 0.7Kg, degreasing Galbitang 15Kg, and put into container and mix, mix, adopt traditional handicraft compressing tablet, slitting thoroughly, be processed into vermicelli, instant noodles or fresh noodle.
The making of degreasing Galbitang: with ox bone and water in 1: the ratio of 10--15, put into pot, add condiment such as an amount of anise, Chinese prickly ash, ginger, shallot, cassia bark, garlic, elder generation's big fire is boiled, and warm then fire boiled 2-4 hour, and ox bone and various condiment are taken out, after the cooling, remove the grease on top layer.
Claims (3)
1, a kind of alimentary paste is characterized in that: be to be processed into by the raw material of following composition by weight: flour 100Kg, salt 0.1-10Kg, milk 0.1-30Kg, alkali 0.3-3Kg, pepper powder 0.5-1Kg, degreasing Galbitang 5-30Kg.
2, according to the described alimentary paste of claim 1, it is characterized in that the composition by weight of each raw material is: flour 100Kg, salt 4Kg, milk 15Kg, alkali 0.5Kg, pepper powder 0.7Kg, degreasing Galbitang 15Kg.
3,, it is characterized in that described milk is that 100g milk contains the fresh milk that protein is 2.0-3.5g according to claim 1 or 2 described alimentary pastes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100437413A CN1843176A (en) | 2006-04-29 | 2006-04-29 | Nutritious noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100437413A CN1843176A (en) | 2006-04-29 | 2006-04-29 | Nutritious noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1843176A true CN1843176A (en) | 2006-10-11 |
Family
ID=37062167
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100437413A Pending CN1843176A (en) | 2006-04-29 | 2006-04-29 | Nutritious noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1843176A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302122A (en) * | 2011-07-28 | 2012-01-04 | 郑州天方食品有限公司 | Frozen steamed noodle and processing method thereof |
| CN103976273A (en) * | 2014-05-19 | 2014-08-13 | 武汉大汉口食品有限公司 | Instant non-fried salted duck egg white-reinforced hot dry noodles and production method thereof |
| CN104082676A (en) * | 2014-06-26 | 2014-10-08 | 苏伟 | Butter noodles and preparation method thereof |
| CN104223211A (en) * | 2014-08-06 | 2014-12-24 | 庄剑峰 | Sauced noodles mixed with rice noodles and preparation method thereof |
| CN104824557A (en) * | 2015-04-24 | 2015-08-12 | 齐文彬 | Preparation process of noodles |
-
2006
- 2006-04-29 CN CNA2006100437413A patent/CN1843176A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302122A (en) * | 2011-07-28 | 2012-01-04 | 郑州天方食品有限公司 | Frozen steamed noodle and processing method thereof |
| CN102302122B (en) * | 2011-07-28 | 2013-01-30 | 郑州天方食品有限公司 | Frozen steamed noodle and processing method thereof |
| CN103976273A (en) * | 2014-05-19 | 2014-08-13 | 武汉大汉口食品有限公司 | Instant non-fried salted duck egg white-reinforced hot dry noodles and production method thereof |
| CN103976273B (en) * | 2014-05-19 | 2015-08-12 | 武汉大汉口食品有限公司 | A kind of Salted duck egg strengthens clearly non-fried convenience type zheganmian and production method thereof |
| CN104082676A (en) * | 2014-06-26 | 2014-10-08 | 苏伟 | Butter noodles and preparation method thereof |
| CN104223211A (en) * | 2014-08-06 | 2014-12-24 | 庄剑峰 | Sauced noodles mixed with rice noodles and preparation method thereof |
| CN104824557A (en) * | 2015-04-24 | 2015-08-12 | 齐文彬 | Preparation process of noodles |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |