CN202999229U - Sliced noodles with health-care function - Google Patents
Sliced noodles with health-care function Download PDFInfo
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- CN202999229U CN202999229U CN2012206135668U CN201220613566U CN202999229U CN 202999229 U CN202999229 U CN 202999229U CN 2012206135668 U CN2012206135668 U CN 2012206135668U CN 201220613566 U CN201220613566 U CN 201220613566U CN 202999229 U CN202999229 U CN 202999229U
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Abstract
The utility model provides sliced noodles with a health-care function. Each noodle comprises a prismatic noodle body, wherein the prismatic noodle body is compounded of a plurality of layers of noodle sheet layers, a vegetable layer, a nutrition layer and a crispy slurry layer, wherein the vegetable layer is arranged between a first noodle sheet layer and a second noodle sheet layer; the nutrition layer is arranged between the second noodle sheet layer and a third noodle sheet layer; and the outer surface of the third noodle sheet layer is provided with the crispy slurry layer. The sliced noodles disclosed by the utility model have the characteristics of novel style, good meat feel, thick mouth feel, tender meat, crispy outer skin, and moderate tenderness and the like. Meanwhile, a multilayered structure has explicit layering, good taste and abundant nutrition; and food materials can be replaced according to requirements of different customers and different requirements of people of different ages are conveniently met. A soybean peptide not only improves the mouth feel of the sliced noodles with the health-care function, but also has the beneficial effects of resisting oxidization, reducing blood fat, reducing blood pressure and the like.
Description
Technical field
The utility model relates to a kind of pastries, particularly a kind of plande noodles with health care.
Background technology
Plande noodles have a long history in China, and plande noodles are cut with cutter and gained the name.With the face leaf that cutter is cut out, middle webbing is thin.The rib cutting edge of a knife or a sword is clearly demarcated, the likeness in form willow leaf; The outer sliding interior muscle of entrance, soft and sticking, deeply liked food face trencherman and welcome.Make plande noodles technique very complex by hand, along with developing rapidly of economy, especially the quickening of rhythm of life is impelling people to change traditional pattern of life, and the consumer group of a new generation is going from strength to strength, and instant food is more and more maintained the healthy momentum of growth.Present domestic Novel instant food take wheaten food as main contents, use " color, type " elemental of chinese tradition cuisines that it is extended in instant food, not only kept its local flavor, and have edible easy, easy to carry, nutritious, be easy to the characteristics such as storage, thereby there is huge development potentiality in instant food market.
At present, the making of plande noodles is all now to do cash sale, along with the raising of people's living standard, and the quickening of rhythm of life,, many families are reluctant in the kitchen cost plenty of time, thereby have caused leisure to facilitate the based food demand fast-developing.Yet the production grade sense of existing plande noodles is indefinite, entrance is stiff, and its mouthfeel is not good, lacks anti-oxidant, reducing blood lipid, the health care of food effect such as hypotensive, hypoglycemic.Therefore, the plande noodles product of developing a kind of storage at normal temperature, long shelf-life, convenient and instant, nutrient health has wide market prospects.
Summary of the invention
The problems such as the purpose of this utility model is that a kind of plande noodles with health care will be provided, and is indefinite with the stereovision that solves existing plande noodles with health care, that entrance is stiff, its mouthfeel is not good, it is anti-oxidant to lack, reducing blood lipid, the health care of food effect such as hypotensive, hypoglycemic, shelf-life are short, be inconvenient to store.
For solving the problems of the technologies described above, the technical solution of the utility model is: a kind of plande noodles with health care, comprise prismatic face body, described prismatic face body is composited by stage construction lamella, vegetables layer, nutritive layer, crisp slurry layer, wherein be provided with the vegetables layer between first surface lamella and the second dough sheet layer, be provided with nutritive layer between the second dough sheet layer and the 3rd dough sheet layer, the 3rd dough sheet layer outer surface is provided with crisp slurry layer.
As preferably, described vegetables bed thickness 0.5-1mm, described nutrition bed thickness 0.5-1mm, described crisp slurry bed thickness 0.5-1mm.
As preferably, described dough sheet layer is made by following compositions in weight percentage: wheat flour 10-12 part, nisin 0.3-0.5 part.
As preferably, described nutritive layer is made by following compositions in weight percentage: shitosan 0.2-0.4 part, Soybean Peptide 0.4-0.5 part, soybean lecithin 0.3-0.5 part.
Nisin is a kind of peptide material that streptococcus lactis produces, and is comprised of 34 amino acid residues.Be hydrolyzed into very soon amino acid after edible under human body PH condition and alpha-chymotrypsin effect, can not change the interior normal flora of human body intestinal canal and produce the resistance problem that occurs as other antibiotic, can cross tolerance not appear with other antibiotic more, be a kind of efficient, nontoxic, safely, the antiseptics for natural food that has no side effect.
The shitosan natural polymers can hinder the absorption of fat, promotes the conversion of cholesterol, improves people's immunity, have reducing blood lipid, hypotensive, hypoglycemic function, and it has good antibiotic property.
Soybean lecithin and shitosan are collaborative to be used, and can form the protective film at food surface, and protection food is not subjected to the effect of oxygen, microorganism, play guarantee the quality, the effects such as fresh-keeping, guarantor's perfume (or spice) or glazing.
Soybean Peptide not only has mobility good under good dissolubility, low viscosity, high concentration, heat endurance, absorption is fast in vivo, utilization rate is high, also has anti-hypertension, anti-cholesterol, antithrombotic formation, improves lipid-metabolism, prevents artery sclerosis, strengthens human body physical agility and the various functions such as muscle strength, antifatigue.Therefore Soybean Peptide is one of functional meals batching of present top grade in the world.
Of the present utility modelly have new style, the characteristics such as voluptuousness is good, mouthfeel is abundant, meat is tender, crust is crisp, and bite is moderate.Simultaneously the sense of sandwich construction level is clear and definite, mouthfeel good, nutritious, can change food materials according to different clients' demand, the different demands of convenient different young layers.Soybean Peptide has not only been improved the mouthfeel of the plande noodles with health care, and has anti-oxidant, reducing blood lipid, the beneficial functional such as hypotensive.This utility model improved existing plande noodles kind rare, lack health-care efficacy, shortcoming that taste is single, have good market prospects and promotional value.
Description of drawings
Fig. 1 is structural representation of the present utility model;
Fig. 2 is the enlarged drawing at A place in Fig. 1.
The specific embodiment
Below in conjunction with the drawings and specific embodiments, the technical solution of the utility model is described in further detail.
Fig. 1 is the utility model structural representation; Fig. 2 is the enlarged drawing at A place in Fig. 1.By Fig. 1 in conjunction with Fig. 2 as can be known, the plande noodles that have a health care mainly are made of prismatic face body 1, vegetables layer 2, the Minced Beef heart 3, crisp slurry layer 4 etc.Prismatic face body 1 prismatic face body is composited by stage construction lamella, vegetables layer 2, nutritive layer 3, crisp slurry layer 4.Be provided with between first surface lamella 11 and the second dough sheet layer 12 and be provided with 13 layers of outer surface of nutritive layer 3, the three dough sheet between vegetables layer 2, the second dough sheet layer 12 and the 3rd dough sheet layer 13 and be provided with crisp slurry layer 4.The thick 0.5-1mm of vegetables layer 2 wherein, the thick 1-1.5mm of nutritive layer 3, the thick 0.5-1mm of crisp slurry layer 4, each dough sheet bed thickness 1mm.
The dough sheet layer is made by following compositions in weight percentage: wheat flour 10-12 part, nisin 0.3-0.5 part.Nisin is a kind of peptide material that streptococcus lactis produces, and is comprised of 34 amino acid residues.Be hydrolyzed into very soon amino acid after edible under human body PH condition and alpha-chymotrypsin effect, can not change the interior normal flora of human body intestinal canal and produce the resistance problem that occurs as other antibiotic, can cross tolerance not appear with other antibiotic more, be a kind of efficient, nontoxic, safely, the antiseptics for natural food that has no side effect.
During making, the dough process is rolled in the face of rolling becomes the sake sheet, then through the drying unit oven dry, then by the tangent plane pair roller, dough sheet is cut into the plande noodles sheet that middle webbing is thin, the rib cutting edge of a knife or a sword is clearly demarcated.Then in layer cover crisp slurry, meat, vegetables etc., thereby form the plande noodles with health care of sandwich construction, then carry out the follow-up operation such as oven dry that cooks.It has that stereovision is clear and definite, mouthfeel good, nutritious, can change food materials according to different clients' demand, the different demands of convenient different young layers.Soybean Peptide has not only been improved the mouthfeel of plande noodles, and has anti-oxidant, reducing blood lipid, the beneficial functional such as hypotensive.The finished product plande noodles are placed on the pallet that is provided with the anticorrosion sheet material of suction, good looking appearance, and not perishable.This utility model improved existing plande noodles kind rare, lack health-care efficacy, shortcoming that taste is single, have good market prospects and promotional value.
At last, should be pointed out that the above specific embodiment is only the more representational example of the utility model.Obviously, the utility model is not limited to the above-mentioned specific embodiment.Any simple modification, equivalent variations and modification that every foundation technical spirit of the present utility model is done the above specific embodiment all should be thought to belong to protection domain of the present utility model.
Claims (4)
1. plande noodles with health care, comprise prismatic face body, it is characterized in that described prismatic face body is composited by stage construction lamella, vegetables layer, nutritive layer, crisp slurry layer, wherein be provided with the vegetables layer between first surface lamella and the second dough sheet layer, be provided with nutritive layer between the second dough sheet layer and the 3rd dough sheet layer, the 3rd dough sheet layer outer surface is provided with crisp slurry layer.
2. the plande noodles with health care according to claim 1, is characterized in that described vegetables bed thickness 0.5-1mm.
3. the plande noodles with health care according to claim 1 and 2, is characterized in that described nutrition bed thickness 0.5-1mm.
4. the plande noodles with health care according to claim 1 and 2, is characterized in that described crisp slurry bed thickness 0.5-1mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012206135668U CN202999229U (en) | 2012-11-20 | 2012-11-20 | Sliced noodles with health-care function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012206135668U CN202999229U (en) | 2012-11-20 | 2012-11-20 | Sliced noodles with health-care function |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN202999229U true CN202999229U (en) | 2013-06-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012206135668U Expired - Lifetime CN202999229U (en) | 2012-11-20 | 2012-11-20 | Sliced noodles with health-care function |
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| CN (1) | CN202999229U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360249A (en) * | 2016-09-18 | 2017-02-01 | 天津北洋百川生物技术有限公司 | Preservation method of sliced noodles |
-
2012
- 2012-11-20 CN CN2012206135668U patent/CN202999229U/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360249A (en) * | 2016-09-18 | 2017-02-01 | 天津北洋百川生物技术有限公司 | Preservation method of sliced noodles |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CX01 | Expiry of patent term |
Granted publication date: 20130619 |
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| CX01 | Expiry of patent term |