CN101816393A

CN101816393A - Preparation method of multilayer multicolor multi-taste cold noodles

Info

Publication number: CN101816393A
Application number: CN201010167252A
Authority: CN
Inventors: 肖岚
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-05-07
Filing date: 2010-05-07
Publication date: 2010-09-01

Abstract

The invention discloses a preparation method of multilayer multicolor multi-taste cold noodles, comprising the following steps of: carrying out mixing, color matching, shaping and curing of a material A and a material B to obtain a finished product, wherein the material A mainly comprises flour or rice flour and the material B mainly comprises coarse grain; and adding fruit juice, vegetable juice or chopped vegetable leaves or adding sauce or food colourant into the material A and/or the material B to enable the material A or the material B to show different colors. The method is simple and extremely-easy to popularize and can be used for preparing the multicolor multi-taste cold noodles, so that a plurality of new varieties are added in the culinary culture. More importantly, the invention integrates the nutrients of different foods into a whole, so that more nutrients can be acquired by eaters during enjoying favorable cold noodles and are especially beneficial to people which do not like to eat vegetable. Meanwhile, the same product prepared by the invention has different colors and meets the requirement of people on the colors of foods. The invention is bound to bring new profit increase pint for operators and improve the competitiveness of the operators.

Description

The preparation method of multilayer multicolor multi-taste cold noodles

Technical field

The invention belongs to food processing technology field, relate to the preparation method that a kind of making incorporates the multilayer multicolor multi-taste cold noodles of fruit, vegetables, coarse cereals specifically.

Background technology

The history of the existing more than one thousand years of the processing and fabricating of cool skin, kind are also progressively increasing.At present, the cool skin of circulation has a meter skin, musculus cutaneus, the skin etc. of making dough on the market.No matter what cries, all belong to " cool skin " category of popular appellation.Because manufacture craft difference, call are also just different.What the call of " rice skin, musculus cutaneus " came from that its raw material selects for use is rice or flour, and the product of making is as leather, thereby gains the name.The call of " skin of making dough " comes from his manufacture craft, because the skin of making dough must be rolled out dough and gains the name with rolling pin.The above two one are named in material, two are named in technology.

The cool leatherware of tradition has following characteristics: the first, and color is single, no matter the cool skin that rice or flour are done mostly is white or milky, adds the cool skin of making behind the alkali face and is brown or faint yellow.In a word, there be not second kind of color on a cool skin.The second, nutrition is single, though no matter the cool skin that rice or flour are made is nutritious, nutrition is very single, and what a person sponging on an aristocrat absorbed also only is the rice or the nutrition of flour.The 3rd, kind is single, in all age, and two kinds of cool skins of rice cool skin and face nothing but in the cool skin industry.

The cool leatherware of tradition has following shortcoming: 1, and single color sensation is difficult to satisfy the demand of consumer to " look " in the diet; 2, because the people of eating habit, particularly the Northwest is very general to the demand of cool skin, the food that long-term edible nourishing is single is very unfavorable to health; 3, single kind is difficult to allow cool skin go on the road of industrialization.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of multilayer multicolor multi-taste cold noodles, not only enriched a person sponging on an aristocrat's impression greatly by the product of the present invention's production, and overcome the situation that present cool skin market kind is single, nutrition is single, provide a kind of real color various, the cool skin of nutritious new product has enriched dining and drinking culture market.

For achieving the above object, adopt following technical scheme: a kind of preparation method of multilayer multicolor multi-taste cold noodles, described preparation method flow process is: the typing of the batching of A material and B material, color matching, A material and B material, slaking are to finished product; Be specially:

1): the preparation of A material: A expects based on flour or ground rice,

And face, with flour or ground rice and water with 1: 0.66 proportioning and even;

Wash one's face, the dough that will become reconciled is washed by hand or is machine-washed and separate with gluten up to starch; Make washed starch adhesive be precipitated to needed concentration, stir evenly; Continue to employ;

2): the preparation of B material: B expects based on coarse cereals,

Coarse cereals comminuted powder or coarse cereals starch and 1: 3 ratio of water are stirred evenly;

3): color matching, the vegetable leaf that adds fruit syrup, vegetable juice or mince in described A material and/or B material perhaps according to the difference of various places taste, can add soy sauce or food coloring, makes it present different colors; Add condiment at last;

4): typing, earlier the A material is placed in the container, the container of the A that will pack into then material is put into heater, and heating is expected into solid-state up to A; When the A material presents solid-state shape, add the B material, the B material must be uniformly distributed in A material top, and all covers the A material, continues the B material of heating above the A material and also is solid-state; According to different taste and color, can expect and the B material by recurrence interval collocation several layers A;

5): slaking:, continue A, the B of heating in container and expect equal slaking with seal of vessel.

Method of the present invention is not only simple, very easily promotes, and can produce the cool skin of color tasty, thereby make and add many new varieties again in the dining and drinking culture; The present invention that main is is melted into a whole the nutrition of different foods, makes a person sponging on an aristocrat when the cool skin of edible their hobby, can more take in nutrition, and is very useful to the people who dislikes eating vegetables especially; The identical product that the present invention simultaneously makes has different colors, satisfied the demand of a person sponging on an aristocrat to diet product " look ", the cool skin made of the present invention particularly, what adopt all is that natural vegetable juice is as color matching, the product colour nature that is gone out, bright in color, special taste has the characteristics that lure person sponging on an aristocrat's appetite very much; The product that the present invention is produced belongs to newborn product, and its appearance is bound to bring new profit growth point to the operator, increases operator's competitiveness.

The specific embodiment

A kind of preparation method of multilayer multicolor multi-taste cold noodles, described preparation method flow process is: the typing of the batching of A material and B material, color matching, A material and B material, slaking are to finished product; Be specially:

1): the preparation of A material: A expects based on flour or ground rice,

2): the preparation of B material: B expects based on coarse cereals,

Coarse cereals comminuted powder or coarse cereals starch and the water ratio in 1: 3 is stirred evenly;

Described coarse cereals can be all amyloid coarse cereals, and normally used have: buckwheat, Ipomoea batatas, corn, black rice, mung bean, red bean, rde bean, teata glycinis etc.;

Fruit syrup and vegetable juice are best natural colouring matters, so fruit can be selected orange, pineapple, strawberry, cherry, apple, watermelon etc. for use, vegetables are preferably selected spinach, carrot, celery for use, and tomato etc., described condiment are salt, monosodium glutamate, mixed spices face etc.;

4): typing, earlier the A material is placed in the container, the container of the A that will pack into then material is put into heater, and heating is expected into solid-state up to A; When the A material presents solid-state shape, add the B material, the B material must stir evenly and be distributed in A material top, and all covers the A material, continues the B material of heating above the A material and also is solid-state; According to different taste and color, can expect and the B material by recurrence interval collocation several layers A;

Methods such as maturing process can adopt and boil, steam, iron.

So far, a cool skin that incorporates the multilayer multicolor multi-taste of fruit, vegetables, coarse cereals has just been made.If be added with soy sauce in the B material, this product just presents a colourless and simultaneously is red or brown, and it is very clearly demarcated to chop up back two kinds of colors, invites a person sponging on an aristocrat's eye especially; If add fruit syrup or vegetable juice or vegetable leaf that minces or food coloring in A material, the B material, omnifarious color will appear in finished product so.Made finished product can be any combination of the cool skin of fruit, the cool skin of vegetables, the cool skin of coarse cereals or one or both or three kinds in them.

Be named in meaning called after " the cool skin in good road " with the product that the present invention produced.So-called good road person, the road of the road of conscience, the road of grain, cool skin.

Claims

1. the preparation method of a multilayer multicolor multi-taste cold noodles, it is characterized in that: described preparation method flow process is: finished product is arrived in typing, the slaking of the batching of A material and B material, color matching, A material and B material; Be specially:

1): the preparation of A material: A expects based on flour or ground rice,

2): the preparation of B material: B expects based on coarse cereals,

With coarse cereals comminuted powder or coarse cereals starch and water stirring evenly with 1: 3 ratio; Continue to employ;

3): color matching, the vegetable leaf that adds fruit syrup, vegetable juice or mince in described A material and/or B material perhaps according to the difference of various places taste, can add soy sauce or food coloring, makes it present different colors and taste; Add condiment at last;