CN109938264A - A kind of vermicelli and processing technology of spinach taste - Google Patents
A kind of vermicelli and processing technology of spinach taste Download PDFInfo
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- CN109938264A CN109938264A CN201711395047.2A CN201711395047A CN109938264A CN 109938264 A CN109938264 A CN 109938264A CN 201711395047 A CN201711395047 A CN 201711395047A CN 109938264 A CN109938264 A CN 109938264A
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- spinach
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- vermicelli
- taste
- juice
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Abstract
The invention discloses the vermicelli and processing technology of a kind of spinach taste, the vermicelli and processing technology of the spinach taste are in parts by weight first, its material component includes that wheat flour is 50-70 parts, spinach juice is 10-15 parts, sodium bicarbonate is 2-5 parts, and edible salt is 2-5 parts, and water is 20-35 parts, egg white is 10-15 parts, is being processed to obtain the vermicelli of spinach taste.The vermicelli of spinach taste, and the vermicelli of spinach taste can be made in the vermicelli and processing technology of a kind of spinach taste of the invention, have preferable mouthfeel, it may have good nutritive value can be improved the appetite of people.
Description
Technical field
The present invention relates to a kind of vermicelli, and more particularly to a kind of vermicelli of spinach taste, the invention further relates to processing spinach
The technique of the vermicelli of taste.
Background technique
Vermicelli because its is in good taste, convenient, price is low, is easy to store, be always the favorite traditional wheaten food of people it
One, people often add some vegetables in edible vermicelli, and the vermicelli taste cooked is more preferable, and people are often boiling vermicelli
Shi Tianjia spinach is suitble to because spinach is not only in good taste and vermicelli is eaten together, and spinach nutritive value with higher,
And when boiling spinach and vermicelli together, it is easy that spinach is well-done, while also boiling some nutrition of spinach into noodle soup, the extension boiled
Face spinach taste is not very good.
Summary of the invention
Technical problem to be solved by the invention is to provide the vermicelli and processing technology of a kind of spinach taste, can have spinach
Dish taste, at the same also with the nutrition of spinach, it is good in taste, it is suitable for edible.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme:
A kind of vermicelli of spinach taste, in parts by weight, material component include that wheat flour is 50-70 parts, spinach juice
It is 10-15 parts, sodium bicarbonate is 2-5 parts, and edible salt is 2-5 parts, and water is 20-35 parts, and egg white is 10-15 parts.
A kind of technique of vermicelli that processing spinach taste, comprising the following steps:
A. after spinach being removed root, cleaned, spinach is squeezed into juice using juice extractor, is filtered, is obtained by filter screen
Without the spinach juice of residue after filter；
B. wheat flour, sodium bicarbonate and edible salt are proportionally uniformly mixed, egg white and spinach juice is poured into
It is mixed in water, the aqueous solution mixed is poured into the powder mixed, flour is become reconciled, the dough mixed；
C. it will be cured with good dough；
D. the dough cured is subjected to tabletting using tablet press machine, is then cut, obtain vermicelli；
E. the vermicelli cut are dried, cut off and packed.
Compared with prior art, a kind of vermicelli of spinach taste of the present invention and processing technology the utility model has the advantages that vermicelli are added
Work is at spinach taste, not only can have nutriment abundant in spinach, additionally it is possible to improve the mouthfeel of vermicelli, be suitble to people
It is edible.
Specific embodiment
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
Any feature disclosed in this specification unless specifically stated can be equivalent or with similar purpose by other
Alternative features are replaced.That is, unless specifically stated, each feature is an example in a series of equivalent or similar characteristics
?.
Embodiment 1, a kind of vermicelli of spinach taste are made of following raw material, and wheat flour is 55 parts, and spinach juice is 10 parts,
Sodium bicarbonate is 2 parts, and edible salt is 3 parts, and water is 20 parts, and egg white is 10 parts.
Embodiment 2, a kind of vermicelli of spinach taste are made of following raw material, and wheat flour is 60 parts, and spinach juice is 12 parts,
Sodium bicarbonate is 3 parts, and edible salt is 4 parts, and water is 25 parts, and egg white is 12 parts.
Embodiment 3, a kind of vermicelli of spinach taste are made of following raw material, and wheat flour is 70 parts, and spinach juice is 15 parts,
Sodium bicarbonate is 4 parts, and edible salt is 5 parts, and water is 30 parts, and egg white is 15 parts.
The processing technology of the vermicelli of above-mentioned spinach taste, comprising the following steps:
A. after spinach being removed root, cleaned, spinach is squeezed into juice using juice extractor, is filtered, is obtained by filter screen
Without the spinach juice of residue after filter；
B. wheat flour, sodium bicarbonate and edible salt are proportionally uniformly mixed, egg white and spinach juice is poured into
It is mixed in water, the aqueous solution mixed is poured into the powder mixed, flour is become reconciled, the dough mixed；
C. it will be cured with good dough；
D. the dough cured is subjected to tabletting using tablet press machine, is then cut, obtain vermicelli；
E. the vermicelli cut are dried, cut off and packed.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within spirit and principle.
Claims (2)
1. a kind of vermicelli of spinach taste, it is characterised in that: in parts by weight, material component includes that wheat flour is
50-70 parts, spinach juice is 10-15 parts, and sodium bicarbonate is 2-5 parts, and edible salt is 2-5 parts, and water is 20-35 parts, egg white 10-15
Part.
2. a kind of processing technology of the vermicelli of spinach taste according to claim 1, it is characterised in that: including following step
It is rapid:
A. after spinach being removed root, cleaned, spinach is squeezed into juice using juice extractor, is filtered, is obtained by filter screen
Without the spinach juice of residue after filter；
B. wheat flour, sodium bicarbonate and edible salt are proportionally uniformly mixed, egg white and spinach juice is poured into
It is mixed in water, the aqueous solution mixed is poured into the powder mixed, flour is become reconciled, the dough mixed；
C. it will be cured with good dough；
D. the dough cured is subjected to tabletting using tablet press machine, is then cut, obtain vermicelli；
E. the vermicelli cut are dried, cut off and packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711395047.2A CN109938264A (en) | 2017-12-21 | 2017-12-21 | A kind of vermicelli and processing technology of spinach taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711395047.2A CN109938264A (en) | 2017-12-21 | 2017-12-21 | A kind of vermicelli and processing technology of spinach taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109938264A true CN109938264A (en) | 2019-06-28 |
Family
ID=67006069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711395047.2A Withdrawn CN109938264A (en) | 2017-12-21 | 2017-12-21 | A kind of vermicelli and processing technology of spinach taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109938264A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009671A (en) * | 2021-11-15 | 2022-02-08 | 应敏 | Fine dried noodles and processing method thereof |
-
2017
- 2017-12-21 CN CN201711395047.2A patent/CN109938264A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009671A (en) * | 2021-11-15 | 2022-02-08 | 应敏 | Fine dried noodles and processing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190628 |