CN103169013A - Method for processing radish noodles - Google Patents
Method for processing radish noodles Download PDFInfo
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- CN103169013A CN103169013A CN2013101270554A CN201310127055A CN103169013A CN 103169013 A CN103169013 A CN 103169013A CN 2013101270554 A CN2013101270554 A CN 2013101270554A CN 201310127055 A CN201310127055 A CN 201310127055A CN 103169013 A CN103169013 A CN 103169013A
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Abstract
The invention discloses a method for processing radish noodles. The method disclosed by the invention comprises the following steps of: selecting high-quality radishes without plant diseases or insect pests, and then roughly washing off mud from the surfaces of the radishes with clear water for later use; then peeling, stripping and slicing, draining, and grinding into slurry in a grinder to obtain radish slurry, sieving the radish slurry with a 60-80 meshes sieve to obtain radish filtrate, and abandoning filter residue; then mixing the radish filtrate with flour in the ratio of 15-28:100, adding a proper amount of water, and mixing to be uniform; and finally slowly mixing by adopting a dough mixer, and producing radish noodles according to the conventional method by adopting a noodle pressing machine. Compared with common noodles and instant noodles on the market, the radish noodles produced according to the method disclosed by the invention have better taste, contain massive vitamin B1, calcium and ferrum and can supplement food fibers and mineral substances for a human body, and have the functions of promoting appetite, reducing blood fat, softening blood vessels, stabilizing blood pressure and preventing diseases such as coronary heart disease, arteriosclerosis and cholelithiasis if taken frequently by people.
Description
Technical field
The present invention relates to a kind of processing method of noodles, relate in particular to a kind of processing method of radish noodles.
Background technology
Radish, rhizome vegetable has another name called summer radish, the root meat, Long Circle, spherical or conical originates in China, and kind is extremely many, and shagreen, red skin and Bai Pi are arranged.Having multiple dish uses and medical value." winter eats the radish summer and eats ginger, the health of ensuring public security throughout the year.Just by extensively sure, contained multiple nutritional components can strengthen the immunity of human body to the nutritive value of radish since ancient times.Radish contains the various trace elements that can induce human body self to produce interferon, and is to anti-cancer, anticancer significant.Mustard oil in radish and dietary fiber can promote gastrointestinal peristalsis, help the discharge of refuse in body.Often eat radish and can reduce blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease, artery sclerosis, cholelithiasis and other diseases.The inventor develops with great concentration a kind of method of processing the radish noodles with ternip specially through repetition test.
Summary of the invention
Purpose of the present invention provides a kind of processing method of radish noodles, and the method adopts conventional noodle producing equipment production take ternip as raw material, the nutrition of radish is partly added in noodles, to produce high-quality radish noodles.
The processing method of radish noodles of the present invention has the following step:
1, selected, cleaning
Select the ternip of high-quality, choose non-rot, without the radish of disease and pest; Radish after selected is stand-by with the silt that clear water washes away roughly the radish surface;
2, peeling, defibrination, filtration
Radish is removed epidermis; After stripping and slicing is filtered dry, enter paste mill grinding, obtain the radish slurry, radish was starched the 60-80 mesh sieve, obtained radish filtrate, abandoned filter residue;
3, batching
With radish filtrate and flour, add in right amount water and mix, its quality proportioning is: radish filtrate 15-28: flour 100 adds water appropriate, in order to adjust dough to suitable suppleness;
4, noodles processing
The abundant mixing of radish filtrate, flour with preparing adds suitable quantity of water, uses the dough mixing machine low rate mixing, and produces according to a conventional method with oodle maker, obtains the radish noodles.
Noodles, instant noodles common on the radish noodles that this method is produced and market are compared, and mouthfeel is better; Contain more a large amount of vitamin B1s, calcium and the iron of containing in the radish noodles, can be human body and replenish food fiber and mineral matter, and the pungency component that contains in radish noodles abnormal division capable of inhibiting cell, and then pre-anti-cancer outbreak.Often eat that the radish noodles are useful to stimulate appetite, can reduce blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease, artery sclerosis, cholelithiasis and other diseases.
The specific embodiment
Embodiment 1:
With double centner flour, add 15 kilograms of radish filtrates, moisture is used for adjusting to the pressure surface moisture content that is fit to noodles machinery needs and is as the criterion, add radish filtrate in flour abundant mixing, add water, use the dough mixing machine low rate mixing, producing according to a conventional method with oodle maker, obtaining the radish noodles.
The good toughness of the radish noodles that the inventive method makes has again unique mouthfeel of radish, also contains the original activity composition to the useful radish of human body.
Embodiment 2:
With double centner flour, add 20 kilograms of radish filtrates, moisture is used for adjusting to the pressure surface moisture content that is fit to noodles machinery needs and is as the criterion, add radish filtrate in flour abundant mixing, add water, use the dough mixing machine low rate mixing, producing according to a conventional method with oodle maker, obtaining the radish noodles.
Embodiment 3:
With double centner flour, add 28 kilograms of radish filtrates, moisture is used for adjusting to the pressure surface moisture content that is fit to noodles machinery needs and is as the criterion, add radish filtrate in flour abundant mixing, add water, use the dough mixing machine low rate mixing, producing according to a conventional method with oodle maker, obtaining the radish noodles.
Claims (1)
1. the processing method of radish noodles, it is characterized in that: the method has the following step:
(1) selected, cleaning
Select the ternip of high-quality, choose non-rot, without the radish of disease and pest; Radish after selected is stand-by with the silt that clear water washes away roughly the radish surface;
(2) peeling, defibrination, filtration
Radish is removed epidermis; After stripping and slicing is filtered dry, enter paste mill grinding, obtain the radish slurry, radish was starched the 60-80 mesh sieve, obtained radish filtrate, abandoned filter residue;
(3) batching
With radish filtrate and flour, add in right amount water and mix, its quality proportioning is: radish filtrate 15-28: flour 100 adds water appropriate, in order to adjust dough to suitable suppleness;
(4) noodles processing
The abundant mixing of radish filtrate, flour with preparing adds suitable quantity of water, uses the dough mixing machine low rate mixing, and produces according to a conventional method with oodle maker, obtains the radish noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101270554A CN103169013A (en) | 2013-04-14 | 2013-04-14 | Method for processing radish noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101270554A CN103169013A (en) | 2013-04-14 | 2013-04-14 | Method for processing radish noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103169013A true CN103169013A (en) | 2013-06-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101270554A Pending CN103169013A (en) | 2013-04-14 | 2013-04-14 | Method for processing radish noodles |
Country Status (1)
| Country | Link |
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| CN (1) | CN103169013A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478586A (en) * | 2013-09-16 | 2014-01-01 | 戴加阳 | Radish leaf noodles |
| CN104187372A (en) * | 2014-08-05 | 2014-12-10 | 彭婷婷 | Noodles for preventing and treating bronchial asthma |
| CN104397577A (en) * | 2014-12-03 | 2015-03-11 | 株洲市三胜食品有限公司 | Health-preserving rice noodle and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178159A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Carrot noodles |
| CN102366050A (en) * | 2011-09-21 | 2012-03-07 | 宜垦(天津)农业制品有限公司 | Carrot nutrition noodle |
| CN102771707A (en) * | 2012-07-30 | 2012-11-14 | 徐州京味福食品有限公司 | Vegetable fine dried noodles and preparation method thereof |
-
2013
- 2013-04-14 CN CN2013101270554A patent/CN103169013A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178159A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Carrot noodles |
| CN102366050A (en) * | 2011-09-21 | 2012-03-07 | 宜垦(天津)农业制品有限公司 | Carrot nutrition noodle |
| CN102771707A (en) * | 2012-07-30 | 2012-11-14 | 徐州京味福食品有限公司 | Vegetable fine dried noodles and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 曹庆穗等: "纯天然五彩蔬菜营养挂面的研制", 《江苏农业科学》, vol. 40, no. 1, 25 January 2012 (2012-01-25), pages 249 - 250 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478586A (en) * | 2013-09-16 | 2014-01-01 | 戴加阳 | Radish leaf noodles |
| CN104187372A (en) * | 2014-08-05 | 2014-12-10 | 彭婷婷 | Noodles for preventing and treating bronchial asthma |
| CN104397577A (en) * | 2014-12-03 | 2015-03-11 | 株洲市三胜食品有限公司 | Health-preserving rice noodle and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130626 |