CN102366095A - Bovine bone-haw noodles - Google Patents
Bovine bone-haw noodles Download PDFInfo
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- CN102366095A CN102366095A CN2011102852110A CN201110285211A CN102366095A CN 102366095 A CN102366095 A CN 102366095A CN 2011102852110 A CN2011102852110 A CN 2011102852110A CN 201110285211 A CN201110285211 A CN 201110285211A CN 102366095 A CN102366095 A CN 102366095A
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Abstract
The invention provides bovine bone-haw noodles. The bovine bone-haw noodles are prepared from 1 to 10 parts by weight of Chinese yam powder, 1 to 3 parts by weight of haw powder, 0.1 to 1 part by weight of medlar powder, 1 to 15 parts by weight of zymolytic bovine bone powder, 1 to 10 parts by weight of carrot powder and 80 to 90 parts by weight of flour. A manufacturing technology of the bovine bone-haw noodles comprises the following steps of mixing the raw materials, putting the mixture into a flour-mixing machine, adding 20 to 30 parts by weight of water into the flour-mixing machine, carrying out flour mixing for 5 to 20 minutes, putting the mixture obtained by the previous step into a dough rest machine, carrying out dough rest for 5 to 20 minutes, rolling, strip preparation by cutting, drying, and cutting out to obtain the bovine bone-haw noodles. The bovine bone-haw noodles are suitable for people of all ages, is easy for manufacture, has a low processing cost and high finished product quality. The bovine bone-haw noodles have stomach strengthening and digestion promotion effects on dyspeptic patients.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of ox bone hawthorn face.
Background technology
Wheaten food is the food that people like, noodles on the market are main usually with traditional noodles like egg noodle, wheat noodles, green bean noodle; The Along with people's growth in the living standard has proposed more requirement to the quality and the taste of noodles, and traditional noodles can not satisfy people's demand; Add because people generally believe flour more carefully, in vain a bit better, contained bran star is few more good more, causes flour processing enterprise increasingly high to the machining accuracy of wheat; Accordingly; Because wheat cortex and plumule are separated from wheat, cause the flour micronutrient to run off in a large number, the nutritive value of traditional noodles is had a greatly reduced quality.
In addition, people are because rhythm of life is fast, nutrition intake is improper, and the indigestion phenomenon can appear in problems such as overnutrition, and noodles belong to the food that be prone to absorb, and people thirst for that a kind of nutritive value is higher, stomach strengthening and digestion promoting, the better noodles of mouthfeel occur.
Summary of the invention
The problem that the present invention will solve provides and a kind ofly is of high nutritive value, stomach strengthening and digestion promoting, ox bone hawthorn face that mouthfeel is good.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of ox bone hawthorn face, and its prescription is counted by weight:
Common yam rhizome powder: 1-10 part
Hawthorn powder: 1-3 part
Wolfberry fruit powder: 0.1-1 part
Enzymolysis bovine bone powder: 1-15 part
Carrot meal: 1-10 part
Flour: 80-90 part
Its manufacture craft is: put into dough mixing machine after above-mentioned raw materials is mixed, add 20-30 part pure water and after face 5-20 minute, put into the aging machine matured 5-20 minute, promptly get said ox bone hawthorn face through calendering, slitting, drying, cut-out again.
Preferably, the prescription of said ox bone hawthorn face is counted by weight:
Common yam rhizome powder: 5 parts
Hawthorn powder: 2 parts
Wolfberry fruit powder: 0.5 part
Enzymolysis bovine bone powder: 5 parts
Carrot meal: 2 parts
Flour: 90 parts
Its manufacture craft is: put into dough mixing machine after above-mentioned raw materials is mixed, add 25 parts of pure water and face after 10 minutes, put into the aging machine matured 10 minutes, promptly get said ox bone hawthorn face through calendering, slitting, drying, cut-out again.
Raw material among the present invention all can obtain from direct purchase the on the market.
Advantage and good effect that the present invention has are:
1, formula nutritional science of the present invention, hawthorn powder contains a large amount of vitamin Cs and acidic materials, can promote gastric secretion, increases enzyme in the stomach, thereby helps digest.Common yam rhizome powder is nutritious, just is regarded as inexpensive tonic good merchantable brand since ancient times, both can make staple food grain, can do vegetables again, and it contains materials such as amylase, polyphenol oxidase, and invigorating spleen and reinforcing stomach, digestant merit are arranged.Hawthorn powder and common yam rhizome powder join together and play beneficial gas, solid table, the cooperative effect of strengthening the spleen and stomach in the flour;
2, wolfberry fruit powder has the blood sugar of reduction, lipotropy, and the ability antiatherosclerosis, and it can increase the nutritive value of noodles;
3, contain abundant calcareously in the enzymolysis bovine bone powder, it can effectively improve calcium content and the nutritive value of processing in the noodles, and its adding has also further strengthened the tempting fragrance and the mouthfeel of noodles;
4, it is nutritious for carrot meal, contains abundant beta carotene, vitamin C etc., and to the prevention yctalopia, improve xerophthalmia remarkable effect is arranged, and its mouthfeel is fragrant and sweet, joins in the flour, can make that the finished product taste is better;
5, the common yam rhizome powder among the present invention, hawthorn powder, wolfberry fruit powder, enzymolysis bovine bone powder, carrot meal all add in the flour with powdery, and it is accurate, easy to make to have an addition, the advantage that mouthfeel is good, boiling fastness is good.
Ox bone hawthorn face of the present invention is all-ages, have simple for production, processing cost is low, the end product quality advantages of higher, and dyspeptic patient is had certain stomach strengthening and digestion promoting effect.
The specific embodiment
Below through concrete example ox bone hawthorn face of the present invention is further specified.
Embodiment 1
A kind of ox bone hawthorn face, its prescription is counted by weight:
Common yam rhizome powder: 5 parts
Hawthorn powder: 2 parts
Wolfberry fruit powder: 0.5 part
Enzymolysis bovine bone powder: 5 parts
Carrot meal: 2 parts
Flour: 90 parts
Its manufacture craft is: put into dough mixing machine after above-mentioned raw materials is mixed, add 25 parts of pure water and face after 10 minutes, put into the aging machine matured 10 minutes, promptly get said ox bone hawthorn face through calendering, slitting, drying, cut-out again.
Embodiment 2
A kind of ox bone hawthorn face, its prescription is counted by weight:
Common yam rhizome powder: 7 parts
Hawthorn powder: 1 part
Wolfberry fruit powder: 1 part
Enzymolysis bovine bone powder: 5 parts
Carrot meal: 2 parts
Flour: 90 parts
Its manufacture craft is: put into dough mixing machine after above-mentioned raw materials is mixed, add 25 parts of pure water and face after 10 minutes, put into the aging machine matured 10 minutes, promptly get said ox bone hawthorn face through calendering, slitting, drying, cut-out again.
More than preferred embodiment of the present invention is specified, but said content is merely preferred embodiment of the present invention, can not be considered to be used to limit practical range of the present invention.All equalizations of doing according to application range of the present invention change and improve etc., all should still belong within the patent covering scope of the present invention.
Claims (2)
1. ox bone hawthorn face, it is characterized in that: its prescription is counted by weight:
Common yam rhizome powder: 1-10 part
Hawthorn powder: 1-3 part
Wolfberry fruit powder: 0.1-1 part
Enzymolysis bovine bone powder: 1-15 part
Carrot meal: 1-10 part
Flour: 80-90 part
Its manufacture craft is: put into dough mixing machine after above-mentioned raw materials is mixed, add 20-30 part pure water and after face 5-20 minute, put into the aging machine matured 5-20 minute, promptly get said ox bone hawthorn face through calendering, slitting, drying, cut-out again.
2. ox bone hawthorn face according to claim 1 is characterized in that: the prescription of said ox bone hawthorn face is counted by weight:
Common yam rhizome powder: 5 parts
Hawthorn powder: 2 parts
Wolfberry fruit powder: 0.5 part
Enzymolysis bovine bone powder: 5 parts
Carrot meal: 2 parts
Flour: 90 parts
Its manufacture craft is: put into dough mixing machine after above-mentioned raw materials is mixed, add 25 parts of pure water and face after 10 minutes, put into the aging machine matured 10 minutes, promptly get said ox bone hawthorn face through calendering, slitting, drying, cut-out again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102852110A CN102366095A (en) | 2011-09-23 | 2011-09-23 | Bovine bone-haw noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102852110A CN102366095A (en) | 2011-09-23 | 2011-09-23 | Bovine bone-haw noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102366095A true CN102366095A (en) | 2012-03-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102852110A Pending CN102366095A (en) | 2011-09-23 | 2011-09-23 | Bovine bone-haw noodles |
Country Status (1)
| Country | Link |
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| CN (1) | CN102366095A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892177A (en) * | 2014-03-18 | 2014-07-02 | 岳洪伟 | Five-seed beef bone flour and preparation method thereof |
-
2011
- 2011-09-23 CN CN2011102852110A patent/CN102366095A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892177A (en) * | 2014-03-18 | 2014-07-02 | 岳洪伟 | Five-seed beef bone flour and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120307 |