Olive fine dried noodles and preparation method thereof

[0017] Example 1

[0018] The olive noodles and the preparation method thereof are composed of 20 parts by weight of olives, 45 parts of flour, 6 parts of glutinous rice flour, 6 parts of gluten powder, 0.25 parts of edible salt, and 0.1 part of edible alkali.

[0019] Olive vermicelli and its preparation method, the steps are as follows: wash the olives, remove the seeds and squeeze the juice, filter through a 150-mesh filter cloth to obtain olive juice; sequentially combine flour, glutinous rice flour, gluten, edible salt, edible alkali, and olive juice Put it into the kneading machine, add water according to 18-25% of the total material and mix well; put the mixed dough at a temperature of 35℃ for 2 hours; press the compound calender to form a noodle step by step Take, cut into noodles, and dry.

[0020] Example 2

[0021] The olive noodles and the preparation method thereof comprise 18 parts of olives, 42 parts of flour, 5 parts of glutinous rice flour, 4 parts of gluten powder, 0.2 parts of edible salt, and 0.1 parts of edible alkali.

[0022] Olive vermicelli and its preparation method, the steps are as follows: wash the olives, remove the seeds and squeeze the juice, filter through a 150-mesh filter cloth to obtain olive juice; sequentially combine flour, glutinous rice flour, gluten, edible salt, edible alkali, and olive juice Put it into the kneading machine, add water according to 18-25% of the total material and mix well; put the mixed dough at a temperature of 35℃ for 2 hours; press the compound calender to form a noodle step by step Take, cut into noodles, and dry.