The vegetable noodles produced by adopting the new technology overcomes the disadvantages of the traditional products, such as the discoloration of the vegetables and the inability to store for a long time, so that the finished products are tempting, nutritious, and the entrance is smooth and popular with consumers. 1. 100% raw material formula flour, 20% vegetable (spinach), 5% -10% salt, amount of soda ash. 2. Mixed dough aging First, the cleaned spinach is pre-cooked at a temperature of 85-100 degrees Celsius with a mixture of 0.2% soda ash and 200 mg/kg zinc oxalate for 2-3 minutes. Accurately measure the flour and put it in the dough mixer. Add pre-cooked vegetables and pre-cooked liquid. Add the salt dissolved in the pre-cooked liquid. Turn on the dough mixer, rotate at 70 rpm and mix for 10-15 minutes. Then, it was taken out from the dough mixer, uniformly stirred into a bean curd residue, placed in a curing machine at a rotation speed of 5-10 rpm, and aged for 30 minutes. 3. Compression slice The dough after curing is pressed into a noodle by the noodle machine screw and the screw distance is adjusted so that the thickness gradually becomes thinner, the gluten tissue is gradually distributed uniformly, and the strength is gradually increased. Finally, the dough strip is cut into a suitable thickness of noodles by a cutting machine. The shape of the noodles can change as the knife rolls change. 4. Dry package Hang wet noodles in the oven. Drying room temperature should be controlled at 50-55 degrees Celsius, humidity control between 55% -65%. After about 12 hours, dry noodles with a moisture content of about 14% can be dried. Finally dry the dried noodles, measuring and packaging into each 400-500 grams, 18-26 cm long finished product. 5. Precautions Chlorophyll is easily lost by light and heat during processing, causing discoloration of the vegetables. The technology controls the precooking temperature and time, and adds a suitable amount of color-preserving additives to the pre-cooked liquid to mix precookers so as to achieve the purpose of maintaining green vegetables.
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