CN101228945A - Ginger noodle and producing method thereof - Google Patents
Ginger noodle and producing method thereof Download PDFInfo
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- CN101228945A CN101228945A CNA2007100343139A CN200710034313A CN101228945A CN 101228945 A CN101228945 A CN 101228945A CN A2007100343139 A CNA2007100343139 A CN A2007100343139A CN 200710034313 A CN200710034313 A CN 200710034313A CN 101228945 A CN101228945 A CN 101228945A
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Abstract
The invention provides a ginger noodle and a production method thereof; the invention comprises wheat flour, salt and water, as well as ginger juice. The weight proportion is 100kg of wheat flour, 0.8 to 1.3kg of salt and 4.5 to 5.5kg of fresh ginger juice. The ginger noodle can be got after procedures of washing, juicing, kneading dough, rolling noodles, testing and packaging. The ginger noodle is rich in nutrients, delicious and tasty and convenient; in addition, the noodle can dispel coldness, improve appetite and strengthen body. When boiling, the noodles are not stuck to each other, mixed with soup or broken. The ginger noodle is rich in raw materials and simple in production, which can prevent cold and enhance immune function of human body after long-term intake. Thus, the noodle is a novel noodle food.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of ginger noodle and preparation method thereof.
Background technology
Noodles are the often edible cereal preparations of people, and in known technology, existing noodles mainly are to add salt, dietary alkali by the wheat lining, and the adding egg that also has, sugar, edible oil etc. are wanted rolling slivering with hydration face warp at bar.Also have with wheat flour and mung bean face or black soya bean face, soy noodle, little rice and flour, corn flour compounding substances, raising day by day along with the human living standard, people have entered the modern consumption concept stage of pursuing diet nutritional, environmental protection and enhancing health, traditional noodles have not satisfied the multi-flavour of people to meals, polyauxotrophic needs more await constantly developing new noodle food.
Summary of the invention
The objective of the invention is to by in long patent flour, adding fresh ginger Normal juice composition, a kind of not only nutritious, instant is provided, can also the wind dispelling dispelling cold, ginger noodle that whets the appetite and preparation method thereof, to adapt to the multi-flavour of people, polyauxotrophic needs to meals.
Technical scheme of the present invention is: ginger noodle, and it comprises wheat flour, salt and water, it is characterized in that: further comprising raw juice of ginger; Be the ratio of 4.5 kilograms-5.5 kilograms of 100 kilograms of wheat flours, salt 0.8-1.3 kilogram, fresh ginger juice by weight ratio, being mixed with an amount of water is rolled into ginger noodle.
The preparation method of these noodles is:
1, cleans: fresh ginger is cleaned;
2, squeeze the juice: the fresh ginger peeling, go into juice extractor and get Normal juice, it is standby to pour the ginger juice that squeezes into storage tank;
3, close face: by weight ratio, claim 100 kilograms of wheat flours, add salt 0.8-1.3 kilogram, add 5 kilograms of fresh ginger juice again, pour dough kneading machine into an amount of water and close face;
4, kicker: the face that will get togather, go into noodle rolling machine and make noodles;
5, test package: can be with new fresh noodle Direct Test packing, also drying is made the dried noodles test package again, is ginger noodle.
The present invention adds raw juice of ginger owing to adopt technique scheme in traditional noodles, its mouthfeel is improved greatly, it not only has nutritious, and delicate flavour is good to eat, instant, can also the wind dispelling dispelling cold, appetizing body-building is whetted the appetite, not sticking soup, unbroken noodles, the abundant raw material of not mixing when slide is boiled, make simply, long-term edible, can prevent cold, improving the health immunologic function, is a kind of new noodle food.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
At first, fresh ginger is cleaned, peeling is gone into juice extractor then and is squeezed Normal juice, and it is standby to pour the raw juice of ginger that squeezes into storage tank.General per 100 kilograms of fresh gingers 70 kilograms of raw juice of ginger of can squeezing out.
Embodiment 1, pour 100 kilograms of wheat flours, salt 0.8 kilogram of (available iodizedsalt, solid salt then is dissolved in water), 4.5 kilograms of fresh ginger Normal juice and an amount of water into the face that closes in the dough kneading machine together.After face is become reconciled, it is changed in the noodle rolling machine, make ginger noodle.
Embodiment 2, pour 100 kilograms of wheat flours, salt 1.1 kilograms of (available iodizedsalt, solid salt then is dissolved in water), 5 kilograms of fresh ginger Normal juice and an amount of water into the face that closes in the dough kneading machine together.After face is become reconciled, it is changed in the noodle rolling machine, make ginger noodle.
Embodiment 3, pour 100 kilograms of wheat flours, salt 1.3 kilograms of (available iodizedsalt, solid salt then is dissolved in water), 5.5 kilograms of fresh ginger Normal juice and an amount of water into the face that closes in the dough kneading machine together.After face is become reconciled, it is changed in the noodle rolling machine, make ginger noodle.
With above-mentioned fresh ginger noodle Direct Test packing, but also drying is made the dried noodles test package.
Claims (2)
1. ginger noodle, it comprises wheat flour, salt and water, it is characterized in that also comprising raw juice of ginger, by weight ratio in 100 kilograms of wheat flours, salt 0.8-1.3 kilogram, fresh ginger Normal juice 4.5-5.5 kilogram ratio, being mixed is rolled into ginger noodle.
2. ginger noodle according to claim 1 is characterized in that the preparation method of these noodles is:
(1), cleans: fresh ginger is cleaned;
(2), squeeze the juice: fresh ginger is removed the peel, and goes into juice extractor and gets Normal juice, and it is standby to pour the fresh ginger Normal juice of squeezing into storage tank;
(3), close face: by weight ratio, claim 100 kilograms of wheat flours,, add 4.5-5.5 kilogram fresh ginger Normal juice and an amount of water again and pour dough kneading machine into and close face with salt 0.8-1.3 kilogram;
(4), kicker: the face that will get togather, pour noodle rolling machine into and make ginger noodle;
(5), test package: new fresh noodle Direct Test can be packed, also drying is made the dried noodles test package again, is ginger noodle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100343139A CN101228945A (en) | 2007-01-25 | 2007-01-25 | Ginger noodle and producing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100343139A CN101228945A (en) | 2007-01-25 | 2007-01-25 | Ginger noodle and producing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101228945A true CN101228945A (en) | 2008-07-30 |
Family
ID=39896015
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100343139A Pending CN101228945A (en) | 2007-01-25 | 2007-01-25 | Ginger noodle and producing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101228945A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621895A (en) * | 2013-11-28 | 2014-03-12 | 湖南金林食品科技有限责任公司 | Ginger noodles and production method thereof |
| CN103704602A (en) * | 2013-12-13 | 2014-04-09 | 李正华 | Noodle capable of dispelling wind-cold and preparation method thereof |
| CN103932042A (en) * | 2014-03-19 | 2014-07-23 | 王永帮 | Stomach warming and cold dispelling ginger noodle and preparation method thereof |
-
2007
- 2007-01-25 CN CNA2007100343139A patent/CN101228945A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621895A (en) * | 2013-11-28 | 2014-03-12 | 湖南金林食品科技有限责任公司 | Ginger noodles and production method thereof |
| CN103704602A (en) * | 2013-12-13 | 2014-04-09 | 李正华 | Noodle capable of dispelling wind-cold and preparation method thereof |
| CN103932042A (en) * | 2014-03-19 | 2014-07-23 | 王永帮 | Stomach warming and cold dispelling ginger noodle and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Lu Jun Document name: Notification before expiration of term |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080730 |