CN101081066A - Meat flavour vermicelli / noodle and method for prepararing the same - Google Patents
Meat flavour vermicelli / noodle and method for prepararing the same Download PDFInfo
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- CN101081066A CN101081066A CNA200710062049XA CN200710062049A CN101081066A CN 101081066 A CN101081066 A CN 101081066A CN A200710062049X A CNA200710062049X A CN A200710062049XA CN 200710062049 A CN200710062049 A CN 200710062049A CN 101081066 A CN101081066 A CN 101081066A
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Abstract
The present invention provides one kind of meat-flavored vermicelli/noodles made of collagen broth, starch, rice powder or wheat flour. Unlike available vermicelli/noodles, the meat-flavored vermicelli/noodles are made by using collagen broth, rather than water, mixed with starch, rice powder or wheat flour. The collagen broth cooked through stewing fresh pork skin and pork bone makes the vermicelli/noodles products delicious, chewy and smooth. Based on the present invention, different kinds of vermicelli/noodles products of different flavors and high marketability may be produced.
Description
Technical field
The present invention relates to a kind of meat flavour bean vermicelli/noodles and preparation method, it is edible to be particluarly suitable for the chafing dish garnishes, belongs to the instant modelling foods.
Background technology
China is culinary art and cuisines big country, bean vermicelli, vermicelli are one of traditional foods of liking of China people, its traditional fabrication method is to process with potato class and multiple coarse cereals starch and edible glue additive, Chinese patent prospectus " 98124626.2 ", " 00133026.8 ", " 200510000476.6 " disclosed several methods that in bean vermicelli/noodles, add digested tankage or Galbitang making bean vermicelli or noodles, its purpose mainly is seasoning, and is little to the mouthfeel influence of bean vermicelli/noodles.
Summary of the invention
The object of the present invention is to provide a kind of meat flavour bean vermicelli/noodles and preparation method, the natural collagen protein soup juice that utilization boils improves the mouthfeel and the local flavor of bean vermicelli/noodles, to enrich the market kind.
Technical scheme of the present invention is achieved in that this meat flavour bean vermicelli/noodles, it is characterized in that: the composition of meat flavour bean vermicelli/noodles comprises 20-30% collagen soup juice, and starch, rice meal or flour surplus are made.
Described meat flavour bean vermicelli/noodles, described collagen soup juice are the gel type soups that boil of pork skin and/or bone or coagulate peptone.
Described meat flavour bean vermicelli/noodles, described collagen soup juice are the gel type soups that boil of pork skin 70% and bone 30% or coagulate peptone.
Described meat flavour bean vermicelli/noodles, described collagen soup juice adopts skin and/or the bone of pig, ox, sheep, chicken, duck, goose, fish or shrimp.
Described meat flavour bean vermicelli/noodle preparation method, its procedure of processing comprises:
A, boil collagen soup juice: pork skin and/or bone are proportionally added 10-20 water and flavoring doubly, boiled 2-8 hour, be concentrated to 5 times of initial adding dry substance mixture, filter standby while hot until soup juice;
B, according to 20-30% collagen soup juice, the part by weight of starch, rice meal or flour surplus mixes, and enters vermicelli machine or flour stranding machine moulding.
Described meat flavour bean vermicelli/noodle preparation method, steps A proportionally adds 8-10 water and flavoring doubly with pork skin and/or bone described comprising, place 120-130 ℃, boiled in the pressure cooker of pressure 1.2-1.4kg/cm 0.5 hour, and again soup juice was concentrated to 5 times of initial adding dry substance mixture.
Described meat flavour bean vermicelli/noodle preparation method, the described starch of step B adds after collagen soup juice enters vermicelli machine and be shaped to bean vermicelli/vermicelli, through the poach slaking, make fresh vermicelli/vermicelli packing and sell, or dry again/dry and make dry powder silk/vermicelli packing and sell.
Described meat flavour bean vermicelli/noodle preparation method, the described rice meal of step B add after collagen soup juice enters rice-flour noodles machine and be shaped to slaking ground rice, make the fresh rice-flour noodles packing and sell, or dry/dry and make the dry rice flour packing and sell.
Described meat flavour bean vermicelli/noodle preparation method is characterized in that: the described starch of described B adds collagen soup juice and enters oodle maker and be shaped to sheet, through the poach slaking, makes bright bean sheet jelly packing and sells, or dry/dry and make the dry powder suitcase and take on and sell.
Described meat flavour bean vermicelli/noodle preparation method, the described flour of described B add collagen soup juice and enter the oodle maker moulding, make tangent plane and sell, or dry/dry and make the vermicelli packing and sell.
Described meat flavour bean vermicelli/noodle preparation method, the described flour of described B add collagen soup juice and enter the oodle maker moulding, and slaking is made the instant noodles packing and sold.
The present invention compares with existing bean vermicelli, vermicelli, bean sheet jelly, rice noodles or noodles, owing to directly adopt fresh pork skin, collagen soup juice that bone boils to replace water to mix with starch, rice meal or flour, not only make product have strong delicious local flavor, also can make product produce the smooth mouthfeel in strength road, avoid using additives such as edible glue, guarantee food security.Can make bean vermicelli, vermicelli, bean sheet jelly, rice noodles or noodles series flavour product according to the difference of collagen soup juice and sell, wide consumption market is arranged.
The specific embodiment
Embodiment 1, pig flesh flavor vermicelli
1, boil collagen soup juice: add 10-20 water and flavoring doubly according to the ratio of pork rind 70% and bone 30%, little fire boiled 6 hours, was concentrated to 5 times of initial adding dry substance mixture until soup juice, filtered standby while hot;
2, according to 20-30% collagen soup juice, the part by weight of starch surplus mixes, and enters the vermicelli machine moulding, through the poach slaking, makes fresh vermicelli/vermicelli packing and sells, or dry/dry and make dry powder silk/vermicelli packing and sell.
Embodiment 2, chicken flavor bean sheet jelly
1, boil collagen soup juice: add 10-20 water and flavoring doubly according to the ratio of chicken skin 50% and bone 50%, little fire boiled 4 hours, was concentrated to 5 times of initial adding dry substance mixture until soup juice, filtered standby while hot;
2, according to 20-30% collagen soup juice, the part by weight of starch surplus mixes, and enters the flour stranding machine compression molding, through the poach slaking, makes bright bean sheet jelly packing and sells, or dry/dry and make the dry powder suitcase and take on and sell.
Embodiment 3, sea food flavor ground rice
1, boil collagen soup juice and add 10-20 water and flavoring doubly according to the ratio of fish-skin 70% and fish-bone 30%, little fire boiled 8 hours, was concentrated to 5 times of initial adding dry substance mixture until soup juice, filtered standby while hot;
2, according to 20-30% collagen soup juice, the part by weight of rice meal surplus mixes, and enters rice-flour noodles machine slaking moulding, makes the fresh rice-flour noodles packing and sells, or dry/dry and make the dry rice flour packing and sell.
Embodiment 4, beef-flavouring bean vermicelli
1, boil collagen soup juice: the ratio according to beef 10% and Os Bovis seu Bubali 90% adds 10-20 water and flavoring doubly, and pressure cooker 120-130 ℃, pressure 1.2-1.4kg/cm boiled 0.5 hour, soup juice was concentrated to 5 times of initial adding dry substance mixture again.
2, according to 20-30% collagen soup juice, the part by weight of starch surplus mixes, and enters the vermicelli machine moulding, through the poach slaking, makes the fresh vermicelli packing and sells, or dry/dry and make dry powder silk packing and sell.
Embodiment 5, local flavor noodles
1, boil collagen soup juice: add 10-20 water and flavoring doubly according to the ratio of pork rind 70% and duck frame 30%, little fire boiled 4 hours, was concentrated to 5 times of initial adding dry substance mixture until soup juice, filtered standby while hot;
2, according to 20-30% collagen soup juice, the part by weight of bean powder 40%, flour surplus mixes, and enters the oodle maker moulding, makes the tangent plane packing and sells, or dry/dry and make the vermicelli packing and sell.
Embodiment 6, local flavor noodles
1, boil collagen soup juice: add 10-20 water and flavoring doubly according to the ratio of chicken skin 100%, little fire boiled 6 hours, was concentrated to 5 times of initial adding dry substance mixture until soup juice, filtered standby while hot;
2, the part by weight according to 20-30% collagen soup juice, flour surplus mixes, and enters the oodle maker moulding, and fried slaking is made the instant noodles packing and sold.
Foregoing description only proposes as a kind of enforceable technical scheme of meat flavour bean vermicelli/noodles of the present invention, not as the single restrictive condition to its right.
Claims (10)
1, a kind of meat flavour bean vermicelli/noodles is characterized in that: the composition of meat flavour bean vermicelli/noodles comprises 20-30% collagen soup juice, and starch, rice meal or flour surplus are made.
2, meat flavour bean vermicelli/noodles according to claim 1 is characterized in that: described collagen soup juice is the gel type soup that boils of pork skin and/or bone or coagulates peptone.
3, meat flavour bean vermicelli/noodles according to claim 2 is characterized in that: described collagen soup juice is the gel type soup that boils of pork skin 70% and bone 30% or coagulates peptone.
4, meat flavour bean vermicelli/noodles according to claim 1 is characterized in that: described collagen soup juice adopts skin and/or the bone of pig, ox, sheep, chicken, duck, goose, fish or shrimp.
5, according to the described meat flavour bean vermicelli of each claim of claim 1-4/noodle preparation method, it is characterized in that procedure of processing comprises:
A, boil collagen soup juice: pork skin and/or bone are proportionally added 10-20 water and flavoring doubly, boiled 2-8 hour, be concentrated to 5 times of initial adding dry substance mixture, filter standby while hot until soup juice;
B, according to 20-30% collagen soup juice, the part by weight of starch, rice meal or flour surplus mixes, and enters vermicelli machine or flour stranding machine moulding.
6, meat flavour bean vermicelli according to claim 5/noodle preparation method, it is characterized in that: steps A proportionally adds 8-10 water and flavoring doubly with pork skin and/or bone described comprising, place 120-130 ℃, in the pressure cooker of pressure 1.2-1.4kg/cm, boiled 0.5 hour, and again soup juice was concentrated to 5 times of initial adding dry substance mixture.
7, meat flavour bean vermicelli according to claim 5/noodle preparation method, it is characterized in that: the described starch of step B adds after collagen soup juice enters vermicelli machine and be shaped to bean vermicelli/vermicelli, through the poach slaking, make fresh vermicelli/vermicelli packing and sell, or dry again/dry and make dry powder silk/vermicelli packing and sell.
8, meat flavour bean vermicelli according to claim 5/noodle preparation method, it is characterized in that: the described starch adding of described B collagen soup juice enters oodle maker and is shaped to sheet, through the poach slaking, make bright bean sheet jelly packing and sell, or dry again/dry and make the dry powder suitcase and take on and sell.
9, meat flavour bean vermicelli according to claim 5/noodle preparation method, it is characterized in that: the described rice meal of step B adds after collagen soup juice enters rice-flour noodles machine and be shaped to slaking ground rice, make fresh rice-flour noodles packing and sell, or dry again/dry and make the dry rice flour packing and sell.
10, meat flavour bean vermicelli according to claim 5/noodle preparation method, it is characterized in that: the described flour of described B adds collagen soup juice and enters the oodle maker moulding, make tangent plane and sell, or dry again/dry and make the vermicelli packing and sell, or slaking is made the instant noodles packing and sold.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710062049XA CN101081066A (en) | 2007-06-04 | 2007-06-04 | Meat flavour vermicelli / noodle and method for prepararing the same |
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| CNA200710062049XA CN101081066A (en) | 2007-06-04 | 2007-06-04 | Meat flavour vermicelli / noodle and method for prepararing the same |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160620A (en) * | 2011-03-10 | 2011-08-24 | 湖南农业大学 | Method for processing fish head soup noodles |
| CN103202430A (en) * | 2013-03-25 | 2013-07-17 | 安徽省凤宝粮油食品（集团）有限公司 | Niugu fungus dried noodles and making method thereof |
| CN103284067A (en) * | 2013-05-24 | 2013-09-11 | 孙燕群 | Sea cucumber noodle |
| CN103349225A (en) * | 2013-07-31 | 2013-10-16 | 李瀚生 | Instant fresh rice noodle containing sour and hot seasoning and processing method thereof |
| CN103416678A (en) * | 2013-07-31 | 2013-12-04 | 李瀚生 | Ready-to-eat rice vermicelli containing seasoning and processing method thereof |
| CN103476268A (en) * | 2011-04-07 | 2013-12-25 | 李正铉 | Method for manufacturing hand-made mudfish noodles |
| CN104336449A (en) * | 2013-07-31 | 2015-02-11 | 李瀚生 | Dried rice noodles containing sour and spicy seasonings and processing method of dried rice noodles |
| CN104336448A (en) * | 2013-07-31 | 2015-02-11 | 李瀚生 | Dried rice noodles containing seasonings and processing method of dried rice noodles |
| CN104351821A (en) * | 2014-10-28 | 2015-02-18 | 凤台县兵玲工贸有限责任公司 | Nutritional frozen pigskin vermicelli and processing method thereof |
| CN105394736A (en) * | 2015-11-24 | 2016-03-16 | 安徽先知缘食品有限公司 | Delicious silk noodles and processing method thereof |
| CN105533437A (en) * | 2015-12-03 | 2016-05-04 | 华中农业大学 | Non-fried pigskin instant noodle and preparation method |
| CN106136220A (en) * | 2016-07-22 | 2016-11-23 | 铜陵宏正网络科技有限公司 | A kind of beef bone flavor vermicelli and preparation method thereof |
| CN107853581A (en) * | 2017-12-07 | 2018-03-30 | 万明章 | A kind of manufacture craft in wintercherry face of clearing liver and improving vision |
| CN108719758A (en) * | 2018-05-08 | 2018-11-02 | 广西觉味之城餐饮管理有限公司 | A kind of production method of spiral shell rice flour |
| CN111920037A (en) * | 2019-05-13 | 2020-11-13 | 安徽省寿县春申府食品有限公司 | Preparation method of spiced vermicelli |
-
2007
- 2007-06-04 CN CNA200710062049XA patent/CN101081066A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160620B (en) * | 2011-03-10 | 2012-05-23 | 湖南农业大学 | Method for processing fish head soup noodles |
| CN102160620A (en) * | 2011-03-10 | 2011-08-24 | 湖南农业大学 | Method for processing fish head soup noodles |
| CN103476268A (en) * | 2011-04-07 | 2013-12-25 | 李正铉 | Method for manufacturing hand-made mudfish noodles |
| CN103202430A (en) * | 2013-03-25 | 2013-07-17 | 安徽省凤宝粮油食品（集团）有限公司 | Niugu fungus dried noodles and making method thereof |
| CN103284067A (en) * | 2013-05-24 | 2013-09-11 | 孙燕群 | Sea cucumber noodle |
| CN104336449A (en) * | 2013-07-31 | 2015-02-11 | 李瀚生 | Dried rice noodles containing sour and spicy seasonings and processing method of dried rice noodles |
| CN103416678A (en) * | 2013-07-31 | 2013-12-04 | 李瀚生 | Ready-to-eat rice vermicelli containing seasoning and processing method thereof |
| CN104336447A (en) * | 2013-07-31 | 2015-02-11 | 李瀚生 | Instant fresh rice noodles containing seasonings and processing method of instant fresh rice noodles |
| CN103349225A (en) * | 2013-07-31 | 2013-10-16 | 李瀚生 | Instant fresh rice noodle containing sour and hot seasoning and processing method thereof |
| CN104336448A (en) * | 2013-07-31 | 2015-02-11 | 李瀚生 | Dried rice noodles containing seasonings and processing method of dried rice noodles |
| CN104336506A (en) * | 2013-07-31 | 2015-02-11 | 李瀚生 | Instant fresh rice noodles containing sour and spicy seasonings and processing method of instant fresh rice noodles |
| CN104351821A (en) * | 2014-10-28 | 2015-02-18 | 凤台县兵玲工贸有限责任公司 | Nutritional frozen pigskin vermicelli and processing method thereof |
| CN105394736A (en) * | 2015-11-24 | 2016-03-16 | 安徽先知缘食品有限公司 | Delicious silk noodles and processing method thereof |
| CN105533437A (en) * | 2015-12-03 | 2016-05-04 | 华中农业大学 | Non-fried pigskin instant noodle and preparation method |
| CN106136220A (en) * | 2016-07-22 | 2016-11-23 | 铜陵宏正网络科技有限公司 | A kind of beef bone flavor vermicelli and preparation method thereof |
| CN107853581A (en) * | 2017-12-07 | 2018-03-30 | 万明章 | A kind of manufacture craft in wintercherry face of clearing liver and improving vision |
| CN108719758A (en) * | 2018-05-08 | 2018-11-02 | 广西觉味之城餐饮管理有限公司 | A kind of production method of spiral shell rice flour |
| CN111920037A (en) * | 2019-05-13 | 2020-11-13 | 安徽省寿县春申府食品有限公司 | Preparation method of spiced vermicelli |
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Open date: 20071205 |