CN103478589A - Spinach noodles - Google Patents
Spinach noodles Download PDFInfo
- Publication number
- CN103478589A CN103478589A CN201310441612.XA CN201310441612A CN103478589A CN 103478589 A CN103478589 A CN 103478589A CN 201310441612 A CN201310441612 A CN 201310441612A CN 103478589 A CN103478589 A CN 103478589A
- Authority
- CN
- China
- Prior art keywords
- spinach
- parts
- dough
- minutes
- noodles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009337 Spinacia oleracea Nutrition 0.000 title claims abstract description 35
- 235000012149 noodles Nutrition 0.000 title claims abstract description 13
- 244000300264 Spinacia oleracea Species 0.000 title 1
- 241000219315 Spinacia Species 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 238000005303 weighing Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 5
- 238000003490 calendering Methods 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 230000027939 micturition Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 230000008719 thickening Effects 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention provides spinach noodles. The spinach noodles comprise the following components in parts by weight: 100 parts of wheat flour, 1-10 parts of spinach flour and 0.5-3 parts of edible salt. A preparation method of the spinach noodles comprise the following steps: weighing the components, sieving the flour, kneading into dough, curing the dough, pressing the dough into a sheet, slicing, hanging, drying and cutting according to a fixed length. The spinach flour contained in the spinach noodles has high nutritional value, has a significant effect of supplementing Qi and blood of a human body, greatly benefits balance of acidity and alkality of the body, and also contains high fiber which is greatly helpful to an intestinal tract; and the wheat flour can play the roles of nourishing the heart and benefiting the lung, strengthening the spleen and thickening intestines, promoting urination and blood circulation, and removing heat and relieving thirst; and the spinach noodles have the advantages of good mouthfeel, convenience in eating, simpleness in preparation and the like.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of spinach face.
Background technology
Noodles are the common food of people's daily life, and its instant is favored by people all deeply all the time.Existing noodles, be all that the single flour of take is that the raw material manufacture of leading forms, and more than taste is single, and nutritive value is not high, especially is not suitable for hyperglycaemia, high fat of blood and fat consumer and eats.
Summary of the invention
The problem to be solved in the present invention is to provide a kind of convenient and swift, delicious good to eat spinach face that is of high nutritive value.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of spinach face is characterized in that: its formula is counted by weight: 100 parts of wheat flours, 1-10 parts of spinach powders, 0.5-3 parts of edible salts.
Its preparation method comprise weighing, sieve powder and face, dough rest, compressing tablet, slitting, hanging strip, oven dry and customized cut-off.
The formula of described spinach face is counted by weight: 100 parts of wheat flours, 10 parts of spinach powders, 2 parts of edible salts.
Its preparation method is:
(1) by the formula requirement, that the supplementary material weighing is complete standby.
(2) edible salt is added in the dissolved salt tank, inject the demineralized water of raw material weight 20-25%, stir 2 minutes to fully dissolving, obtain saline solution after standing 5 minutes standby.
(3) wheat flour is crossed to vibratory sieve, by elevator, enter dough mixing machine.
(4) spinach powder is put into to dough mixing machine and be dry mixed 5 minutes with wheat flour, spray into saline solution continuation high-speed stirred and obtain evengranular dough after 10 minutes.
(5) dough of becoming reconciled is sent into to aging machine, compressing tablet is carried out in slaking after 30 minutes.
(6) by two, continuous calendar is sent in the stack of the dough sheet after compressing tablet, is calendered to step by step desired thickness slitting.
(7) noodles, through hanging strip and after having one's hair trimmed, enter Drying tunnel, dry 4-5 hours.
(8) require dried vermicelli are cut off according to finished product, obtain the finished product vermicelli.
Raw material of the present invention all can be bought and obtain from the market.
Advantage and good effect that the present invention has are:
The spinach powder nutritive value is very high.Qi and blood supplementary result to human body is remarkable, and balance health soda acid is also benefited, and also contains high fiber, to enteron aisle, helps also very large.Wheat flour can play the effect that the beneficial lung that nourishes heart, the thick intestines of invigorating the spleen, diuresis and blood, heat extraction quench the thirst.The advantage such as the present invention has that mouthfeel is good in addition, instant, making are simple.
The specific embodiment
Below by concrete example, spinach face of the present invention is further illustrated.
Embodiment 1
A kind of spinach face, its formula is counted by weight: 100 parts of wheat flours, 10 parts of spinach powders, 2 parts of edible salts.
Its preparation method is:
(1) by the formula requirement, that the supplementary material weighing is complete standby.
(2) edible salt is added in the dissolved salt tank, inject the demineralized water of raw material weight 20%, stir 2 minutes to fully dissolving, obtain saline solution after standing 5 minutes standby.
(3) wheat flour is crossed to vibratory sieve, by elevator, enter dough mixing machine.
(4) spinach powder is put into to dough mixing machine and be dry mixed 5 minutes with wheat flour, spray into saline solution continuation high-speed stirred and obtain evengranular dough after 10 minutes.
(5) dough of becoming reconciled is sent into to aging machine, compressing tablet is carried out in slaking after 30 minutes.
(6) by two, continuous calendar is sent in the stack of the dough sheet after compressing tablet, is calendered to step by step desired thickness slitting.
(7) noodles, through hanging strip and after having one's hair trimmed, enter Drying tunnel, dry 4 hours.
(8) require dried vermicelli are cut off according to finished product, obtain the finished product vermicelli.
Embodiment 2
A kind of spinach face, its formula is counted by weight: a kind of spinach face, its formula is counted by weight: 100 parts of wheat flours, 5 parts of spinach powders, 3 parts of edible salts.
Its preparation method is:
(1) by the formula requirement, that the supplementary material weighing is complete standby.
(2) edible salt is added in the dissolved salt tank, inject the demineralized water of raw material weight 25%, stir 2 minutes to fully dissolving, obtain saline solution after standing 5 minutes standby.
(3) wheat flour is crossed to vibratory sieve, by elevator, enter dough mixing machine.
(4) spinach powder is put into to dough mixing machine and be dry mixed 5 minutes with wheat flour, spray into saline solution continuation high-speed stirred and obtain evengranular dough after 10 minutes.
(5) dough of becoming reconciled is sent into to aging machine, compressing tablet is carried out in slaking after 30 minutes.
(6) by two, continuous calendar is sent in the stack of the dough sheet after compressing tablet, is calendered to step by step desired thickness slitting.
(7) noodles, through hanging strip and after having one's hair trimmed, enter Drying tunnel, dry 4 hours.
(8) require dried vermicelli are cut off according to finished product, obtain the finished product vermicelli.
Embodiment 3
A kind of spinach face, its formula is counted by weight: a kind of spinach face, its formula is counted by weight: 100 parts of wheat flours, 3 parts of spinach powders, 1 part of edible salt.
Its preparation method is:
(1) by the formula requirement, that the supplementary material weighing is complete standby.
(2) edible salt is added in the dissolved salt tank, inject the demineralized water of raw material weight 20%, stir 2 minutes to fully dissolving, obtain saline solution after standing 5 minutes standby.
(3) wheat flour is crossed to vibratory sieve, by elevator, enter dough mixing machine.
(4) spinach powder is put into to dough mixing machine and be dry mixed 5 minutes with wheat flour, spray into saline solution continuation high-speed stirred and obtain evengranular dough after 10 minutes.
(5) dough of becoming reconciled is sent into to aging machine, compressing tablet is carried out in slaking after 30 minutes.
(6) by two, continuous calendar is sent in the stack of the dough sheet after compressing tablet, is calendered to step by step desired thickness slitting.
(7) noodles, through hanging strip and after having one's hair trimmed, enter Drying tunnel, dry 4 hours.
(8) require dried vermicelli are cut off according to finished product, obtain the finished product vermicelli.
Above preferred embodiment of the present invention is had been described in detail, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalization variations of doing according to the present patent application scope and improvement etc., within all should still belonging to patent covering scope of the present invention.
Claims (2)
1. a spinach face, it is characterized in that: its formula is counted by weight: 100 parts of wheat flours, 1-10 parts of spinach powders, 0.5-3 parts of edible salts.
Its preparation method comprise weighing, sieve powder and face, dough rest, compressing tablet, slitting, hanging strip, oven dry and customized cut-off.
2. spinach face according to claim 1, it is characterized in that: the formula of described spinach face is counted by weight: 100 parts of wheat flours, 10 parts of spinach powders, 2 parts of edible salts.
Its preparation method is:
(1) by the formula requirement, that the supplementary material weighing is complete standby.
(2) edible salt is added in the dissolved salt tank, inject the demineralized water of raw material weight 20-25%, stir 2 minutes to fully dissolving, obtain saline solution after standing 5 minutes standby.
(3) wheat flour is crossed to vibratory sieve, by elevator, enter dough mixing machine.
(4) spinach powder is put into to dough mixing machine and be dry mixed 5 minutes with wheat flour, spray into saline solution continuation high-speed stirred and obtain evengranular dough after 10 minutes.
(5) dough of becoming reconciled is sent into to aging machine, compressing tablet is carried out in slaking after 30 minutes.
(6) by two, continuous calendar is sent in the stack of the dough sheet after compressing tablet, is calendered to step by step desired thickness slitting.
(7) noodles, through hanging strip and after having one's hair trimmed, enter Drying tunnel, dry 4-5 hours.
(8) require dried vermicelli are cut off according to finished product, obtain the finished product vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310441612.XA CN103478589A (en) | 2013-09-25 | 2013-09-25 | Spinach noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310441612.XA CN103478589A (en) | 2013-09-25 | 2013-09-25 | Spinach noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478589A true CN103478589A (en) | 2014-01-01 |
Family
ID=49819451
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310441612.XA Pending CN103478589A (en) | 2013-09-25 | 2013-09-25 | Spinach noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478589A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187349A (en) * | 2014-09-11 | 2014-12-10 | 李建顺 | Garlic powder noodle and preparation method thereof |
| CN104543765A (en) * | 2015-01-15 | 2015-04-29 | 青岛天祥食品集团有限公司 | Method for producing special dietary noodles with auxiliary memory improving effect |
| CN105495336A (en) * | 2015-11-27 | 2016-04-20 | 安徽家味食品有限公司 | Preparation method of spinach dried noodles |
-
2013
- 2013-09-25 CN CN201310441612.XA patent/CN103478589A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187349A (en) * | 2014-09-11 | 2014-12-10 | 李建顺 | Garlic powder noodle and preparation method thereof |
| CN104543765A (en) * | 2015-01-15 | 2015-04-29 | 青岛天祥食品集团有限公司 | Method for producing special dietary noodles with auxiliary memory improving effect |
| CN105495336A (en) * | 2015-11-27 | 2016-04-20 | 安徽家味食品有限公司 | Preparation method of spinach dried noodles |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140101 |