CN102960621A

CN102960621A - Lotus root tea noodle

Info

Publication number: CN102960621A
Application number: CN2012103229600A
Authority: CN
Inventors: 不公告发明人
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-09-04
Filing date: 2012-09-04
Publication date: 2013-03-13

Abstract

The invention relates to a making method of a lotus root tea noodle, and the method belongs to general methods (A23L1/16) needed for food cooking in human life. Technically, noodle varieties and formulas are innovated in the invention. The technical scheme adopted in the invention includes: (1) bringing edible mushrooms into the noodle directly in the form of dry mushroom powder; (2) adding lotus root powder to optimize the nature and flavor of the noodle; (3) mixing dry mushroom powder, lotus root powder, and flour in a ratio of 1:1:1; and (4) blending vegetable oil into the noodle materials to avoid adhesion during noodle cooking, with the vegetable oil accounting for about 0.1% of the solid.

Description

Lotus root tea noodles

Technical field

The preparation method of lotus root tea noodles is subordinate to the conventional method (A23L1/16) of the cooked food of human lives's needs.

Background technology

[0002] 1) the edible mushroom noodle preparation method is mixed with one or more zymotic fluids and flour in the edible mushrooms such as mushroom, flat mushroom, Asparagus, white fungus, black fungus, glossy ganoderma.

2) the fresh lotus root noodle preparation method is processed into lotus root starch with bright lotus root, with wheat flour, millet powder, rice meal, contain salt compounded of iodine and water by a certain percentage mixing manufacture form.

3) the konjak noodle preparation method is wheat, beans, potato class, rice kind of starch, the noodles that are mixed with konjaku powder, salt, dietary alkali etc.

4) the noodles made from black rice and black polished preparation method is with black glutinous rice, black rice, refined flour, egg, and black glutinous rice, black rice form with refined flour and egg mixing manufacture through going stone, elutriation, pulverizing.

5) the Sticky noodles preparation method is major ingredient by glutinous rice flour, high fine-flour, and the nutrition materials such as common standard flour or Buckwheat flour, corn flour are batching, and mixing, stirring, compacting, oven dry form.

6) the red date health care method for making noodles is made with red date, Huang Qi, ginger, RADIX PAEONIAE ALBA, Chinese cassia tree, flour etc.

Summary of the invention

Powder is eluriated, dried, is ground into to edible fungus cluster, mix in the ratio of 1:1:1 with lotus root starch, flour, with an amount of drinking water and vegetable oil (vegetable oil be about solids 0.1%) and face, compressing tablet slitting, dry forming forms noodles.

The specific embodiment

1. get the raw materials ready: edible fungus cluster, lotus root starch, flour, drinking water, vegetable oil

2. make (1) powder is eluriated, dried, is ground into to edible fungus cluster;

(2) dried bacterium mushroom powder, lotus root starch, flour are mixed in the ratio of 1:1:1, with an amount of drinking water and vegetable oil and face, vegetable oil is about 0.1% of solids;

(3) face compressing tablet, slitting, the dry forming that will become reconciled.

Claims

1. lotus root tea noodles is characterized in that as a kind of novel noodles: directly be made in noodles with the form of dried bacterium mushroom powder edible fungus cluster, all good plant amylum---lotus root starch is as flavor enhancement to be equipped with tonic stomach and mouthfeel again, optimize the nature and flavor of noodles, and call in trace plant oil and allow the finished product noodles enter a pot adhesion.

2. as patent of invention; the claimed scope of lotus root tea noodles only limits to fabric preparation method and the prescription of lotus root tea noodles: be about to edible fungus cluster and eluriate, dry, be ground into powder; mix in the ratio of 1:1:1 with lotus root starch, flour, with the method for the preparation fabric of an amount of drinking water and vegetable oil (vegetable oil be about solids 0.1%) and face.