CN102805340A - Kudzu root fish noodles and manufacturing method - Google Patents
Kudzu root fish noodles and manufacturing method Download PDFInfo
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- CN102805340A CN102805340A CN2011101482135A CN201110148213A CN102805340A CN 102805340 A CN102805340 A CN 102805340A CN 2011101482135 A CN2011101482135 A CN 2011101482135A CN 201110148213 A CN201110148213 A CN 201110148213A CN 102805340 A CN102805340 A CN 102805340A
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Abstract
The invention relates to Kudzu root fish noodles and a manufacturing method thereof. The Kudzu root fish noodles are made of the following raw materials in weight parts: 75-100 parts of Kudzu root powder, 75-100 parts of fish meat, 10-20 parts of egg white, 5-10 parts of mashed garlic and 5-10 parts of bruised ginger. The manufacturing method includes removing bones, skin, spears and viscera of a fresh Kudzu root fish, cleaning the Kudzu root fish and chopping into small blocks, smashing the fish with a meat grinder; and stirring the smashed fish, the Kudzu root power, the mashed garlic, the bruised ginger and the egg white and the like to mix sufficiently and make into dough with added proper water, curing and rolling the dough, slicing into the noodles, drying and obtaining the Kudzu root fish. Different kinds of foods such as Kudzu roots and fish meat are creatively combined to obtain specific flavor, so that the Kudzu root fish noodles have nutrition values and excellent tonic value and pharmaceutical value and are highly beneficial to human health.
Description
Technical field
[0001] the present invention relates to a kind of root of kudzu vine fish face and preparation method thereof.
Background technology
The root of kudzu vine is a kind of normal food vegetables of China, is born in the thick grass of hillside or roadside and more dark and damp place more, and its sweet cold of distinguishing the flavor of is good to eat, often makes the usefulness of Baoshang.The root of kudzu vine includes 12% flavone compound; Like nutritional labelings such as Puerarin, daizeol glycosides, peanut elements; Mineral matters such as the iron of protein, amino acid, sugar and needed by human, calcium, copper, selenium are the famous and precious invigorants that suits the taste of both old and young in addition, and the good reputation of " genseng in thousand " is arranged.And along with the research and development progress of current people to the root of kudzu vine, it is worth particularly its value in health care, is familiar with by people gradually, and DEVELOPMENT PROSPECT is very gratifying.Simultaneously, in various common food, oppress not only delicious meat, and fat content is low, is rich in high-quality protein, is rich in nutritive value.These two kinds of foods are all very general; Also all be dark food popular to people, merge, form the root of kudzu vine fish face that has characteristic if a flesh of fish and the root of kudzu vine stir by a certain percentage; The new way that not only can provide nutrition to obtain for people also can obtain liking of people more easily.Current market is main with the flesh of fish and kudzu-vine root powder, is equipped with the also appearance of method that seasoning matter such as mashed garlic, Jiang Mo, egg white are made root of kudzu vine fish face again.
Summary of the invention
The objective of the invention is to make full use of properties of foods such as the root of kudzu vine, the flesh of fish, a kind of root of kudzu vine fish face that is rich in nutritive value and preparation method thereof is provided.
Root of kudzu vine fish face of the present invention is made up of following raw materials in weight portion:
75-100 parts of kudzu-vine root powder are oppressed 75-100 parts, 10-20 parts in egg white, 5-10 parts in mashed garlic, 5-10 parts of Jiang Mo.
The preferred grass carp of the flesh of fish of the present invention, the preferred natural earth egg of egg white.
Preparation method of the present invention is following:
At first internal organ are removed in the fresh fish peeling deburring of boning, clean the shape that is cut into small pieces, process fish mud through meat grinder.With stirrings of putting together such as fish mud, kudzu-vine root powder, mashed garlic, Jiang Mo, egg white, it is fully mixed then, add an amount of water again to make it and spare to become dough,, be cut into noodles,, be made into root of kudzu vine fish face at last through super-dry then with dough slaking, calendering.
The present invention has following characteristics:
Different types of foods such as the root of kudzu vine, the flesh of fish are creatively combined, can form unique local flavor, not only have nutritive value, also have good nourishing value and medical value.
The famous physician's Li Shizhen (1518-1593 A.D.) of the Ming Dynasty has carried out systematic research to the root of kudzu vine, think the stem, leaf, flower of the root of kudzu vine, really, root all can be used as medicine.He is record like this in Compendium of Material Medica: " Pueraria lobota, property is sweet, hot, flat, nontoxic, cures mainly: quench one's thirst, high fever of the body, vomiting, all frauds, play cloudy gas, separate at malicious ".Modern medicine study shows: the isoflavonoid Puerarin in the root of kudzu vine has certain curative effect to hypertension, high fat of blood, hyperglycaemia and cardiovascular and cerebrovascular disease.Normal food kudzuvine root starch can be regulated function of human body, builds up health, and improves body resistance against diseases, anti-ageing prolonging life, the vigor of remaining youthful forever.
Oppress not only delicious flavour, and nutritive value is high.Its protein content is the twice of pork, and belongs to high-quality protein, and the human absorptivity is high.Be rich in mineral matters such as abundant thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron in the fish, can effectively prevent osteoporosis.Though fat content is low in the flesh of fish, aliphatic acid wherein is proved hypoglycemic, protects the effect of the heart and anti-cancer.And grass carp has functions such as warm stomach, flat liver and dispelling wind, is warming middle-Jiao and tonifying deficiency health-preserving food, selects grass carp to have better nutritive validity.
Garlic has the cholesterol of reduction and blood fat, adjusting blood sugar and strong disinfecting effect; Ginger also has detoxicating, killing bacteria, suppresses the effect of tumor cell viability, can play the effect of anti-cancer; Effects such as egg white also has moistening lung and nourishing throat, and is clearing heat and detoxicating.
With the root of kudzu vine and the flesh of fish is main; Join again to have the seasoning matter of close effect; The advantage of fully reallocating resources is just brought into play the nutritive value and the medical value of various foods to greatest extent, lets people when guaranteeing nutritional need; Strengthen health physique and reach the effect of disease resistance, this root of kudzu vine fish face will have good market prospects.
The specific embodiment:
A kind of root of kudzu vine fish face, its raw material be by weight:
Oppress 80 parts, 80 parts of kudzu-vine root powder, 5 parts in mashed garlic, 5 parts of Jiang Mo, 10 parts in egg white.
Its preparation method, undertaken by following mode:
1, selection is boned and is removed the peel the pure flesh of fish 1000 grams after internal organ are removed in deburring, puts into meat grinder, makes adult fish mud.
2, the egg white of the Jiang Mo of the mashed garlic of the kudzu-vine root powder of selected 1000 grams, 60 grams, 60 grams, 125 grams is put into fish mud, lets it fully mix through stirring.
3, add an amount of water, make it and spare to become dough, with dough slaking, calendering, be cut into noodles then,, make the adult fish face at last through super-dry.
Claims (4)
1. root of kudzu vine fish face is characterized in that it is made up of following raw materials in weight portion: 75-100 parts of kudzu-vine root powder, oppress 75-100 parts, 10-20 parts in egg white, 5-10 parts in mashed garlic, 5-10 parts of Jiang Mo.
2. the preparation method of a kind of root of kudzu vine fish face according to claim 1 is characterized in that: at first internal organ are removed in the fresh fish peeling deburring of boning, clean the shape that is cut into small pieces, process fish mud through meat grinder.
3. the preparation method of a kind of root of kudzu vine fish face according to claim 2; It is characterized in that: with stirrings of putting together such as fish mud, kudzu-vine root powder, mashed garlic, Jiang Mo, egg white, it is fully mixed then, add an amount of water again to make it and spare to become dough; Then with dough slaking, calendering; Be cut into noodles,, be made into root of kudzu vine fish face at last through super-dry.
4. according to claim 1,2,3 said, it is characterized in that the preferred grass carp of the flesh of fish in the selected raw material, the preferred natural earth egg of egg white.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101482135A CN102805340A (en) | 2011-06-03 | 2011-06-03 | Kudzu root fish noodles and manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101482135A CN102805340A (en) | 2011-06-03 | 2011-06-03 | Kudzu root fish noodles and manufacturing method |
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| CN102805340A true CN102805340A (en) | 2012-12-05 |
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| CN2011101482135A Pending CN102805340A (en) | 2011-06-03 | 2011-06-03 | Kudzu root fish noodles and manufacturing method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478580A (en) * | 2013-08-29 | 2014-01-01 | 安徽珠峰生物科技有限公司 | Edible mushroom nutritional noodles for infants and preparation method thereof |
| CN103549508A (en) * | 2013-11-01 | 2014-02-05 | 湖北省夫子河萧莉食品有限公司 | Arrowroot fish noodles and preparation method thereof |
| CN104206992A (en) * | 2014-07-30 | 2014-12-17 | 张曦曦 | Egg noodle with kudzu root powder and preparation method thereof |
| CN104938940A (en) * | 2015-07-10 | 2015-09-30 | 武汉商学院 | Arrowroot flour fish noodle and preparing method thereof |
| CN110521942A (en) * | 2019-08-29 | 2019-12-03 | 麻城市高峰科技股份有限公司 | It is a kind of can continuous automatic production nutrient meat cake and its manufacture craft |
-
2011
- 2011-06-03 CN CN2011101482135A patent/CN102805340A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478580A (en) * | 2013-08-29 | 2014-01-01 | 安徽珠峰生物科技有限公司 | Edible mushroom nutritional noodles for infants and preparation method thereof |
| CN103549508A (en) * | 2013-11-01 | 2014-02-05 | 湖北省夫子河萧莉食品有限公司 | Arrowroot fish noodles and preparation method thereof |
| CN103549508B (en) * | 2013-11-01 | 2015-09-30 | 湖北省夫子河萧莉食品有限公司 | A kind of arrowroot fish face and preparation method thereof |
| CN104206992A (en) * | 2014-07-30 | 2014-12-17 | 张曦曦 | Egg noodle with kudzu root powder and preparation method thereof |
| CN104938940A (en) * | 2015-07-10 | 2015-09-30 | 武汉商学院 | Arrowroot flour fish noodle and preparing method thereof |
| CN104938940B (en) * | 2015-07-10 | 2017-12-29 | 武汉商学院 | Arrowroot fish noodles and preparation method thereof |
| CN110521942A (en) * | 2019-08-29 | 2019-12-03 | 麻城市高峰科技股份有限公司 | It is a kind of can continuous automatic production nutrient meat cake and its manufacture craft |
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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: 20121205 |