Duck egg noodles and making technology thereof

The invention discloses duck egg noodles belonging to the technical field of processing of noodles. The noodles comprise the following raw materials in parts by weight of 45-60 parts of wheat refinedflour, 4-6 parts of fresh duck eggs, 1.5-2.5 parts of lotus root powder, 0.4-0.8 part of rhizoma chiu...

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Bibliographische Detailangaben
Hauptverfasser:	RAN QIFENG, RAN DEGUI, NIE HENGGUI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses duck egg noodles belonging to the technical field of processing of noodles. The noodles comprise the following raw materials in parts by weight of 45-60 parts of wheat refinedflour, 4-6 parts of fresh duck eggs, 1.5-2.5 parts of lotus root powder, 0.4-0.8 part of rhizoma chiuanxiong powder, 0.3-0.7 part of peanut oil, 0.2-0.4 part of sodium carbonate, 0.1-0.3 part of sodium chloride and 8-12 parts of drinking water. The duck egg noodles are free from fishy smell, rich in nutrients, soft, crisp, fine and smooth in mouth feel. 本发明公开了面条加工技术领域的种鸭蛋面条，所述面条的原料按重量份由小麦精粉45～60份、鲜鸭蛋4～6份、莲藕粉1.5～2.5份、香果粉0.4～0.8粉、花生油0.3～0.7份、碳酸钠0.2～0.4份、氯化钠0.1～0.3份和饮用水8～12份组成。本发明的鸭蛋面条无腥味，且营养丰富，柔软爽口，口感脆滑、细腻。