CN102871046A - Ass meat and sea tangle soup noodle and preparation method of noodle - Google Patents
Ass meat and sea tangle soup noodle and preparation method of noodle Download PDFInfo
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- CN102871046A CN102871046A CN2012103337291A CN201210333729A CN102871046A CN 102871046 A CN102871046 A CN 102871046A CN 2012103337291 A CN2012103337291 A CN 2012103337291A CN 201210333729 A CN201210333729 A CN 201210333729A CN 102871046 A CN102871046 A CN 102871046A
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Abstract
The invention provides an ass meat and sea tangle soup noodle which is prepared from the following raw materials in parts by weight: 100 parts of flour, 50-80 parts of black soybean powder, 0.3-0.5 parts of extract of ass meat and sea tangle soup, 0.4-0.6 parts of camellia powder, 2-3 parts of pumpkin seed powder, 0.3-0.5 parts of ultrafine freeze-dried mushroom powder, 0.3-0.5 parts of pitaya flower powder, 0.3.-0.5 parts of pumpkin flower powder, 0.3-0.5 parts of freeze-dried codonopsis pilosula powder and 0.3-0.5 parts of freeze-dried rose powder. The preparation method comprises the steps that ass meat is boiled and deodorized; then, sea tangle, ginger slices and edible acid are added for boiling for twice, and filtered to obtain an extract; the extract is mixed with the flour and the black soybean powder proportionally; the extract and other functional materials are added to the flour and mixed to prepare a paste; and finally the finished noodle is prepared. The noodle prepared with the preparation method has the effects of nourishing yin, moistening dryness, tonifying qi and nourishing blood, also has functions of blood glucose lowering and health care, and is suitable for long-term use by a patient with hyperglycemia.
Description
Technical field
The present invention relates to a kind of food-processing method, specifically breeding ass meat sea-tangle soup vermicelli and preparation method thereof.
Background technology
Vermicelli in state-owned more than 2000 years history, its main manufacturing process is: wheat and various auxiliary material are put into dough mixing machine fully mix and stir, leave standstill slaking after, by compressing tablet, slitting, oven dry is cut off, packing with fragmentary dough.
Donkey meat is delicious flavour not only, and nutritious, and higher medical value is arranged, and is famous nourishing food.
China's vermicelli industrial development is very fast over nearly 30 years, and various health-care nutritious noodles are constantly weeded out the old and bring forth the new, as egg noodle, dried buckwheat noodle, and various fine-dried vegetable noodles, fruit vermicelli also a lot, existing dried buckwheat noodle, coarse mouthfeel, difficult boiling, a lot of people are unwilling to eat.But, have no report at the healthy and nutritious noodle that utilizes donkey meat sea-tangle soup.
Summary of the invention
The invention provides breeding ass meat sea-tangle soup vermicelli and preparation method thereof, can eat for a long time body health benefits.
The technical solution used in the present invention is as follows for achieving the above object:
One breeding ass meat sea-tangle soup vermicelli is characterized in that, are made by the raw material of following weight portion:
Flour 100, black bean powder 10-15, donkey meat sea-tangle soup juice extract 0.3-0.5, camellia powder 0.4-0.6, pumpkin seed powder 2-3, mushroom freeze-drying superfine powder 0.3-0.5, overlord's pollen end 0.3-0.5, cushaw pollen end 0.3-0.5, Radix Codonopsis flower freeze-dried powder 0.3-0.5, rose freeze-dried powder 0.3-0.5
Described black bean powder is fermentation freeze-drying black bean powder.
The preparation method of described donkey meat sea-tangle soup vermicelli is characterized in that: comprise the steps:
(1) get the fresh donkey meat of appearing blood, after the cleaning that gills, add clear water and cover donkey meat to flood, big fire was boiled 5-6 minute, and the water that boiled discards;
(2) again add the drinking water of 8-10 times of donkey meat weight, add simultaneously the sea-tangle of 30-40% donkey meat weight, the ginger slice of 0.2-0.4% donkey meat weight is that 0.3Mpa, temperature are under 100-120 ℃ at pressure, infusion 1-2 hour, filters; Adding the drinking water of 3-4 times of donkey meat weight again in donkey meat, and be added to the food acids of drinking water weight 1-3%, is under 100-120 ℃ in 0.3Mpa pressure, temperature, boiling 1-2 hour, filter, merge infusion liquid twice, add dietary alkali adjusting pH value and be 6-7, the filtrate that filters out is stand-by;
(3) filtrate is dried to water content in 90-110 ℃ and is lower than 8%, obtain donkey meat sea-tangle soup juice extract, be crushed to 150-200 order fine powder;
(4) take by weighing each raw material by prescription and carry out and face, the dough that obtains mixing, routinely method slaking, compressing tablet, slitting, oven dry is cut off, and packing gets final product.
The preparation method of described donkey meat sea-tangle soup vermicelli, it is characterized in that: described fermented black bean powder makes by the following method: at first according to the normal fermentation method of flour buckwheat is carried out lactobacillus-fermented and process, the condition of fermentation is 37 ℃ of temperature, time 60-72h, inoculum concentration 16%; Black bean powder after will fermenting again adopts low-temperature freezing to carry out drying, and then Ultrasonic Pulverization becomes superfine powder, gets final product.
Compared with prior art, advantage of the present invention is:
(1) adding donkey meat sea-tangle and soup juice are not only nutritious, tasty in traditional vermicelli, instant, and increased effect of supplemented calcium, and have nourshing Yin and drynsessmoistening prescription, benefiting qi and nourishing blood effect, long-term edible, improve the health immunity function, be a kind of new cereal preparation;
(2) in vermicelli, add all kinds of pollen, the mushroom freeze-dried powder with hypoglycemic, reducing blood lipid, be added with simultaneously camellia powder, pumpkin seed powder, the vermicelli comprehensive nutrition of making, the long-term edible hypoglycemic effect that plays also has the effect of Constipation.
The specific embodiment
One breeding ass meat sea-tangle soup vermicelli, make (kg) by the raw material of following weight portion:
Flour 100, black bean powder 15, donkey meat sea-tangle soup juice extract 0.4, camellia powder 0.5, pumpkin seed powder 2.5, mushroom freeze-drying superfine powder 0.4, overlord's pollen end 0.4, cushaw pollen end 0.45, Radix Codonopsis flower freeze-dried powder 0.4, rose freeze-dried powder 0.4.
Preparation method comprises the steps:
(1) get the fresh donkey meat of appearing blood, after the cleaning that gills, add clear water and cover donkey meat to flood, big fire was boiled 5-6 minute, and the water that boiled discards;
(2) again add the drinking water of 8-10 times of donkey meat weight, add simultaneously the sea-tangle of 35% donkey meat weight, the ginger slice of 0.2-0.4% donkey meat weight is that 0.3Mpa, temperature are under 100-120 ℃ at pressure, infusion 1-2 hour, filters; Adding the drinking water of 3-4 times of donkey meat weight again in donkey meat, and be added to the food acids of drinking water weight 1-3%, is under 100-120 ℃ in 0.3Mpa pressure, temperature, boiling 1-2 hour, filter, merge infusion liquid twice, add dietary alkali adjusting pH value and be 6-7, the filtrate that filters out is stand-by;
(3) filtrate is dried to water content in 100 ℃ and is lower than 8%, be crushed to 150-200 order fine powder;
(4) take by weighing each raw material by prescription, together and face, slaking, compressing tablet, slitting, oven dry is cut off, and packing gets final product.
Wherein the fermented black bean powder is to make by the following method: at first according to the normal fermentation method of flour buckwheat is carried out lactobacillus-fermented and process, the condition of fermentation is 37 ℃ of temperature, time 60-72h, inoculum concentration 16%; Black bean powder after will fermenting again adopts low-temperature freezing to carry out drying, and then Ultrasonic Pulverization becomes superfine powder, gets final product.
Claims (3)
1. breeding ass meat sea-tangle soup vermicelli is characterized in that, are made by the raw material of following weight portion:
Flour 100, black bean powder 10-15, donkey meat sea-tangle soup juice extract 0.3-0.5, camellia powder 0.4-0.6, pumpkin seed powder 2-3, mushroom freeze-drying superfine powder 0.3-0.5, overlord's pollen end 0.3-0.5, cushaw pollen end 0.3-0.5, Radix Codonopsis flower freeze-dried powder 0.3-0.5, rose freeze-dried powder 0.3-0.5
Described black bean powder is fermentation freeze-drying black bean powder.
2. the preparation method of donkey meat sea-tangle soup vermicelli as claimed in claim 1 is characterized in that: comprise the steps:
(1) get the fresh donkey meat of appearing blood, after the cleaning that gills, add clear water and cover donkey meat to flood, big fire was boiled 5-6 minute, and the water that boiled discards;
(2) again add the drinking water of 8-10 times of donkey meat weight, add simultaneously the sea-tangle of 30-40% donkey meat weight, the ginger slice of 0.2-0.4% donkey meat weight is that 0.3Mpa, temperature are under 100-120 ℃ at pressure, infusion 1-2 hour, filters; Adding the drinking water of 3-4 times of donkey meat weight again in donkey meat, and be added to the food acids of drinking water weight 1-3%, is under 100-120 ℃ in 0.3Mpa pressure, temperature, boiling 1-2 hour, filter, merge infusion liquid twice, add dietary alkali adjusting pH value and be 6-7, the filtrate that filters out is stand-by;
(3) filtrate is dried to water content in 90-110 ℃ and is lower than 8%, obtain donkey meat sea-tangle soup juice extract, be crushed to 150-200 order fine powder;
(4) take by weighing each raw material by prescription and carry out and face, the dough that obtains mixing, routinely method slaking, compressing tablet, slitting, oven dry is cut off, and packing gets final product.
3. the preparation method of donkey meat sea-tangle soup vermicelli according to claim 2, it is characterized in that: described fermented black bean powder makes by the following method: at first according to the normal fermentation method of flour buckwheat is carried out lactobacillus-fermented and process, the condition of fermentation is 37 ℃ of temperature, time 60-72h, inoculum concentration 16%; Black bean powder after will fermenting again adopts low-temperature freezing to carry out drying, and then Ultrasonic Pulverization becomes superfine powder, gets final product.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478552A (en) * | 2013-08-27 | 2014-01-01 | 吉林农业大学 | Sweet buckwheat staple food flour and production method thereof |
| CN103637280A (en) * | 2013-11-21 | 2014-03-19 | 青岛佰众化工技术有限公司 | Concentrated seaweed soup material and preparation method thereof |
| CN103750154A (en) * | 2013-12-13 | 2014-04-30 | 方义春 | Stomach invigorating and blood nourishing noodles and preparation method thereof |
| CN107969618A (en) * | 2016-10-25 | 2018-05-01 | 张明玉 | A kind of Hylocereus undatus face and preparation method thereof |
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| CN101579075A (en) * | 2008-05-13 | 2009-11-18 | 刘泳宏 | Five-color viscera-nourishing herbal cuisine meat flour and a preparation method thereof |
| CN101690558A (en) * | 2009-09-08 | 2010-04-07 | 高思 | Multi-grain compounded hollow stuffed flour noodle with functions of diet-therapy health-preserving medicated foods |
| CN102160621A (en) * | 2011-03-10 | 2011-08-24 | 湖南农业大学 | Method for processing animal bone paste dried noodles |
| CN102160622A (en) * | 2011-03-10 | 2011-08-24 | 湖南农业大学 | Method for processing poultry skeleton soup dried noodles with delicate flavor |
| CN102160620A (en) * | 2011-03-10 | 2011-08-24 | 湖南农业大学 | Method for processing fish head soup noodles |
-
2012
- 2012-09-11 CN CN2012103337291A patent/CN102871046B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579075A (en) * | 2008-05-13 | 2009-11-18 | 刘泳宏 | Five-color viscera-nourishing herbal cuisine meat flour and a preparation method thereof |
| CN101690558A (en) * | 2009-09-08 | 2010-04-07 | 高思 | Multi-grain compounded hollow stuffed flour noodle with functions of diet-therapy health-preserving medicated foods |
| CN102160621A (en) * | 2011-03-10 | 2011-08-24 | 湖南农业大学 | Method for processing animal bone paste dried noodles |
| CN102160622A (en) * | 2011-03-10 | 2011-08-24 | 湖南农业大学 | Method for processing poultry skeleton soup dried noodles with delicate flavor |
| CN102160620A (en) * | 2011-03-10 | 2011-08-24 | 湖南农业大学 | Method for processing fish head soup noodles |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478552A (en) * | 2013-08-27 | 2014-01-01 | 吉林农业大学 | Sweet buckwheat staple food flour and production method thereof |
| CN103478552B (en) * | 2013-08-27 | 2015-02-04 | 吉林农业大学 | Sweet buckwheat staple food flour and production method thereof |
| CN103637280A (en) * | 2013-11-21 | 2014-03-19 | 青岛佰众化工技术有限公司 | Concentrated seaweed soup material and preparation method thereof |
| CN103750154A (en) * | 2013-12-13 | 2014-04-30 | 方义春 | Stomach invigorating and blood nourishing noodles and preparation method thereof |
| CN107969618A (en) * | 2016-10-25 | 2018-05-01 | 张明玉 | A kind of Hylocereus undatus face and preparation method thereof |
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| CN102871046B (en) | 2013-07-10 |
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