Pork noodles

The invention relates to pork noodles, comprising the following raw materials in parts by weight: 20-30 parts of pork, 100-150 parts of flour, 10-20 parts of eggs, 2-6 parts of ground pepper, 2-5 parts of wheat gluten, 15-20 parts of salt, 5-15 parts of welsh onions, 2-6 parts of lentinus edodes pow...

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Bibliographic Details
Main Author LI SHIHAI
Format Patent
LanguageEnglish
Published 08.04.2015
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES
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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Summary:The invention relates to pork noodles, comprising the following raw materials in parts by weight: 20-30 parts of pork, 100-150 parts of flour, 10-20 parts of eggs, 2-6 parts of ground pepper, 2-5 parts of wheat gluten, 15-20 parts of salt, 5-15 parts of welsh onions, 2-6 parts of lentinus edodes powder and 5-10 parts of ginger powder. According to the invention, the nutritive value of the pork noodles is greatly improved, and due to the wheat gluten, the toughness of the corn noodles is better, which not only greatly lowers the break rate of the noodles, but also makes the corn noodles be chewy and smooth and delicate in mouthfeel.
Bibliography:Application Number: CN20141784457