CN102871047A - Pigeon Chinese wolfberry soup dried noodles and preparation method thereof - Google Patents
Pigeon Chinese wolfberry soup dried noodles and preparation method thereof Download PDFInfo
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Abstract
The invention provides pigeon Chinese wolfberry soup dried noodles, which are prepared from the following raw materials in part by weight: 100 parts of flour, 50 to 80 parts of buckwheat, 0.3 to 0.5 part of pigeon Chinese wolfberry soup extract, 0.4 to 0.6 part of konjaku flour, 2 to 3 parts of dietary fibers, 0.3 to 0.5 part of corn stigma ultrafine powder, 0.3 to 0.5 part of chrysanthemum pollen, 0.3 to 0.5 part of Chinese chestnut pollen, 0.3 to 0.5 part of rape flower freeze-dried powder and 0.3 to 0.5 part of roselle freeze-dried powder. The preparation method comprises the following steps of: boiling a pigeon, and removing fishy smell; adding Chinese wolfberry ginger slices and edible acid, decocting for two times, and filtering to obtain an extract; mixing the flour and the buckwheat in a ratio, adding the extract and other functional materials into the flour, mixing to form dough, and preparing a finished product of the dried noodles. The pigeon Chinese wolfberry soup dried noodles have the effects of nourishing yin, moistening dryness, tonifying qi, nourishing blood and reducing blood sugar, have a health-care effect and are suitable to be eaten for a long time by patients who suffer from hyperglycemia.
Description
Technical field
The present invention relates to a kind of food-processing method, specifically a kind of pigeon matrimony vine 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.
Pigeon is delicious flavour not only, and nutritious, and higher medical value is arranged, and is famous nourishing food.In various meats, it is the abundantest to contain protein with dove meat, and fat content is extremely low, and digestibility is up to more than 95%.Compare with chicken, fish, beef or mutton, the trace element that dimension A, the dimension B1. dimension B2. dimension E that dove meat is contained and hematopoiesis are used is also very abundant.
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 pigeon matrimony vine soup.
Summary of the invention
The invention provides a kind of pigeon matrimony vine soup vermicelli and preparation method thereof, that these vermicelli have is nourshing Yin and drynsessmoistening prescription, benefiting qi and nourishing blood, reducing blood lipid, hypoglycemic effect, hypertension, hyperglycemic patients can eat for a long time, can improve the immunity of health, play the effect that reduces blood fat, blood sugar.
The technical solution used in the present invention is as follows for achieving the above object:
A kind of pigeon matrimony vine soup vermicelli is characterized in that, are made by the raw material of following weight portion:
Flour 100, buckwheat 50-80, pigeon matrimony vine soup juice extract 0.3-0.5, konjaku flour 0.4-0.6, dietary fiber 2-3, corn stigma superfine powder 0.3-0.5, pollen powder of chrysanthemun flower 0.3-0.5, Chinese chestnut pollen 0.3-0.5, rape flower freeze-dried powder 0.3-0.5, Roselle freeze-dried powder 0.3-0.5
Described buckwheat is fermentation freeze-drying buckwheat.
The preparation method of described pigeon matrimony vine soup vermicelli is characterized in that: comprise the steps:
(1) get the fresh pigeon of appearing blood, after the cleaning that gills, add clear water to flood Gai Geshen, big fire was boiled 5-6 minute, and the water that boiled discards;
(2) again add the drinking water of 8-10 times of pigeon weight, add simultaneously the fruit of Chinese wolfberry of 8-10% pigeon weight, the ginger slice of 0.2-0.4% pigeon 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 pigeon weight again in pigeon, 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 pigeon matrimony vine 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 pigeon matrimony vine soup vermicelli, it is characterized in that: described fermentation buckwheat 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%; Buckwheat 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 pigeon matrimony vine 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, can also prevent and treat the generation of hyperglycaemia, improve the health immunity function, be a kind of new cereal preparation;
(2) in vermicelli, added have hypoglycemic, all kinds of pollen of reducing blood lipid, the corn stigma powder, be added with simultaneously konjaku flour, dietary fiber, the vermicelli comprehensive nutrition of making, the long-term edible hypoglycemic effect that plays also has the effect of Constipation;
(3) buckwheat that adds in flour is freezing by fermentation superfine powder, has improved the poor shortcoming of coarse indigestibility, mouthfeel of buckwheat, is particularly suitable for hyperglycemic patients and eats for a long time.
The specific embodiment
A kind of pigeon matrimony vine soup vermicelli, make (kg) by the raw material of following weight portion:
Flour 100, buckwheat 60, pigeon matrimony vine soup juice extract 0.4, konjaku flour 0.5, dietary fiber 2.5, corn stigma superfine powder 0.4, pollen powder of chrysanthemun flower 0.4, Chinese chestnut pollen 0.45, rape flower freeze-dried powder 0.4, Roselle freeze-dried powder 0.4.
Preparation method comprises the steps:
(1) get the fresh pigeon of appearing blood, after the cleaning that gills, add clear water to flood Gai Geshen, big fire was boiled 5-6 minute, and the water that boiled discards;
(2) again add the drinking water of 8-10 times of pigeon weight, add simultaneously the fruit of Chinese wolfberry of 8-10% pigeon weight, the ginger slice of 0.2-0.4% pigeon 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 pigeon weight again in pigeon, 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.
The buckwheat that wherein ferments 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%; Buckwheat 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. pigeon matrimony vine soup vermicelli is characterized in that, are made by the raw material of following weight portion:
Flour 100, buckwheat 50-80, pigeon matrimony vine soup juice extract 0.3-0.5, konjaku flour 0.4-0.6, dietary fiber 2-3, corn stigma superfine powder 0.3-0.5, pollen powder of chrysanthemun flower 0.3-0.5, Chinese chestnut pollen 0.3-0.5, rape flower freeze-dried powder 0.3-0.5, Roselle freeze-dried powder 0.3-0.5
Described buckwheat is fermentation freeze-drying buckwheat.
2. the preparation method of pigeon matrimony vine soup vermicelli as claimed in claim 1 is characterized in that: comprise the steps:
(1) get the fresh pigeon of appearing blood, after the cleaning that gills, add clear water to flood Gai Geshen, big fire was boiled 5-6 minute, and the water that boiled discards;
(2) again add the drinking water of 8-10 times of pigeon weight, add simultaneously the fruit of Chinese wolfberry of 8-10% pigeon weight, the ginger slice of 0.2-0.4% pigeon 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 pigeon weight again in pigeon, 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 pigeon matrimony vine 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 pigeon matrimony vine soup vermicelli according to claim 2, it is characterized in that: described fermentation buckwheat 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%; Buckwheat 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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| CN201210333730.4A CN102871047B (en) | 2012-09-11 | 2012-09-11 | Pigeon Chinese wolfberry soup dried noodles and preparation method thereof |
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| CN201210333730.4A CN102871047B (en) | 2012-09-11 | 2012-09-11 | Pigeon Chinese wolfberry soup dried noodles and preparation method thereof |
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| CN102871047B CN102871047B (en) | 2014-02-05 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107087760A (en) * | 2017-04-26 | 2017-08-25 | 安徽省好再来食品有限公司 | With the pigeon meat preparation method for preventing and treating artery sclerosis effect |
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| CN1122191A (en) * | 1994-11-02 | 1996-05-15 | 包金旺 | Blood nourishing gallus domesticus noodles |
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2012
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Patent Citations (5)
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|---|---|---|---|---|
| CN1122191A (en) * | 1994-11-02 | 1996-05-15 | 包金旺 | Blood nourishing gallus domesticus noodles |
| CN1323539A (en) * | 2000-05-12 | 2001-11-28 | 袁雅玲 | Making process of noodles of black-bone chicken and non wheat flour |
| JP2008255108A (en) * | 2007-03-11 | 2008-10-23 | Genichiro Soma | Fermentation and cultivation method, fermentation extract of buckwheat or lotus root and fermentation extract composition |
| CN102334632A (en) * | 2010-07-16 | 2012-02-01 | 朱广凡 | Radiation-resisting nourishing and health caring noodles |
| CN102273499A (en) * | 2011-06-05 | 2011-12-14 | 吴振耀 | Special convalescence flour |
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| 于小磊: "发酵荞麦面条制备工艺研究", 《食品科技》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107087760A (en) * | 2017-04-26 | 2017-08-25 | 安徽省好再来食品有限公司 | With the pigeon meat preparation method for preventing and treating artery sclerosis effect |
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| CN102871047B (en) | 2014-02-05 |
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