Astaxanthin egg noodles and preparation method thereof

[0020] An astaxanthin egg noodle is prepared from the following raw materials in parts by weight: 25 parts of flour, 0.8 part of astaxanthin egg powder, 0.9 part of vegetable oil, 0.1 part of edible alkali and 8 parts of water.

[0021] The above-mentioned astaxanthin egg noodles are prepared by the following method:

[0022] (1) Accurately weigh 25kg of flour, 0.8kg of astaxanthin egg powder, 0.9kg of olive oil, 0.1kg of edible alkali and 8kg of water, set aside;

[0023] (2) Add edible alkali and vegetable oil into water, stir and mix well and set aside;

[0024] (3) First add flour and astaxanthin egg powder to the dough mixer, after mixing evenly, add the mixed liquid prepared in step (2) evenly in stages, and mix the dough evenly for 18 minutes to obtain the dough embryo;

[0025] (4) Roll the dough for 30 minutes, and press the skin repeatedly 5 times, and the thickness of the skin is 0.5cm;

[0026] (5) shredding the pressed dough into noodles;

[0027] (6) Drying the n

[0029] An astaxanthin egg noodle is prepared from the following raw materials in parts by weight: 25 parts of flour, 0.5 part of astaxanthin egg powder, 0.8 part of vegetable oil, 0.08 part of edible alkali and 8 parts of water.

[0030] The above-mentioned astaxanthin egg noodles are prepared by the following method:

[0031] (1) Accurately weigh 25kg of flour, 0.5kg of astaxanthin egg powder, 0.8kg of olive oil, 0.08kg of edible alkali and 8kg of water, set aside;

[0032] (2) Add edible alkali and vegetable oil into water, stir and mix well and set aside;

[0033] (3) First add flour and astaxanthin egg powder to the dough mixer, after mixing evenly, add the mixed liquid prepared in step (2) evenly in stages, and knead the dough evenly for 16 minutes to obtain the dough embryo;

[0034] (4) Roll the dough for 30 minutes, and press the skin repeatedly 6 times, and the thickness of the skin is 0.5cm;

[0035] (5) Press the pressed dough into strips with a noodle machine;

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[0038] An astaxanthin egg noodle is prepared from the following raw materials in parts by weight: 28 parts of flour, 0.6 part of astaxanthin egg powder, 0.9 part of vegetable oil, 0.09 part of edible alkali and 8 parts of water.

[0039] The above-mentioned astaxanthin egg noodles are prepared by the following method:

[0040] (1) Accurately weigh 28kg of flour, 0.6kg of astaxanthin egg powder, 0.9kg of olive oil, 0.09kg of edible alkali and 8kg of water, set aside;

[0041] (2) Add edible alkali and vegetable oil into water, stir and mix well and set aside;

[0042] (3) First add flour and astaxanthin egg powder to the dough mixer, after mixing evenly, add the mixed solution prepared in step (2) evenly in stages, and knead the dough evenly for 20 minutes to obtain the dough embryo;

[0043] (4) Roll the dough for 30 minutes, and press the skin repeatedly 4 times, and the thickness of the skin is 0.5cm;

[0044] (5) shredding the pressed dough into noodles;

[0045] (6) Drying