CN101194689A - Egg noodle - Google Patents

Abstract

The invention relates to a noodle which is capable of supplementing human energy and nutrition, through adding a certain proportion of eggs during the method of producing noodle, the noodle becomes a novel food noodle.

Description

Noddle

Technical field

Noddle of the present invention, it mainly is a kind of novel noodle food in the foodstuff in a kind of people's daily life, and can play when edible increases in the human nutrition energy, and prophylactic effect can also keep healthy.

Background technology

At present in everybody the known foodstuff noodles.Their common feature is to replenish the needed by human body energy, desired nutritional when increasing the human body normal physiological motion, to keep the normal vital movement of human body, but they all have the shortcoming of a common weak point, cannot too much increase body energy and nutrition exactly, do not have prophylactic effect, just become the weak point in these food noodles yet.

Summary of the invention

Can not too much supplement the nutrients in order to overcome in the existing noodles, increase the limitation of energy, the utility model health-care eggs noodles have just remedied the deficiency of above-mentioned noodles, noddle promptly can be in edible makeup energy, have additional nutrients, through playing prophylactic effect, in noodles of the present invention, we manufacture in the process it, have added new fresh hen egg in the composition of being formed.

Its technical approach of being adopted of the present invention is: add a certain proportion of egg in flour, dietary alkali and iodized salt, water and even getting final product; Be pressed into noodles with special-purpose flour stranding machine again, be packaged into finished product behind the airing and get final product.

The specific embodiment

Earlier new fresh hen egg broken shell is poured in the flour, add an amount of pure water in the ratio of flour and egg [10: 0.7] and be equipped with percent 0.8 food and alkali again, iodized salt percent 1 to 1.5 proportional law is put into special-purpose dough mixing machine with above these batchings, mixing stirs, carry out slaking in 30 minutes again in the slaking railway carriage or compartment, the bulk wetted surface of starching then after the slaking is put into the pressed compact that special-purpose pressure surface unit carries out the streamlined program, make the strip shaped noodle of different size, again strip shaped noodle is put into clean closed cool threshing ground and carried out about 5 hours cold solarization, make it to become anti-water content for smaller or equal to the noodles under percent 14 situations, and then be cut into the dried noodles of different length with noodle cutter, pack with the overwrap that meets state health standards at last.Must print palpus " noddle " four words on the wrapping paper, be printed on batching title, date of manufacture, manufacturer, address, brand name, phone and the trade mark of attach ratios simultaneously.

When adding iodized salt, according to the variation spoon amount plus-minus of air humidity, general is one of percentage with the amount that adds iodized salt 5 to October, is percent 1.5 from the amount that adds iodized salt November to April again.

Claims (3)

1. Novel food noodles, in the composition that it comprises flour, egg, iodized salt, dietary alkali, water mixes, it is characterized in that mutually: add new fresh hen egg in the flour, add iodized salt and dietary alkali again in flour and egg.
2. 2. noddle according to claim 1 is characterized in that: add a certain proportion of new fresh hen egg, iodized salt, dietary alkali in flour.
3. 3. according to the described noddle of claim 1, it is characterized in that the ratio that adds egg in flour is [10: 0.7], the ratio that adds iodized salt in the flour is percent 1-1.5, and the ratio of flour and dietary alkali is 0.8.