CN103202430A - Niugu fungus dried noodles and making method thereof - Google Patents

Niugu fungus dried noodles and making method thereof Download PDF

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Publication number
CN103202430A
CN103202430A CN2013100967814A CN201310096781A CN103202430A CN 103202430 A CN103202430 A CN 103202430A CN 2013100967814 A CN2013100967814 A CN 2013100967814A CN 201310096781 A CN201310096781 A CN 201310096781A CN 103202430 A CN103202430 A CN 103202430A
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CN
China
Prior art keywords
parts
bone
niugu
dried noodles
noodles
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Pending
Application number
CN2013100967814A
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Chinese (zh)
Inventor
潘苗苗
贾树琴
贺世民
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Anhui Phoenix Cereals Oils & Foodstuffs (group) Co Ltd
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Anhui Phoenix Cereals Oils & Foodstuffs (group) Co Ltd
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Application filed by Anhui Phoenix Cereals Oils & Foodstuffs (group) Co Ltd filed Critical Anhui Phoenix Cereals Oils & Foodstuffs (group) Co Ltd
Priority to CN2013100967814A priority Critical patent/CN103202430A/en
Publication of CN103202430A publication Critical patent/CN103202430A/en
Pending legal-status Critical Current

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Abstract

The invention discloses Niugu fungus dried noodles. The Niugu fungus dried noodles comprise 10-20 parts of sweet potato flour, 90-100 parts of wheat flour, 8-10 parts of hawthorn seed, 6-8 parts of oat flour, 2-3 parts of oyster mushroom, 2-3 parts of needle mushroom, 1-2 parts of agaricus blazei murill, 1-3 parts of pomegranate leaf, 2-4 parts of grape leaf, 4-5 parts of chrysanthemum, 16-20 parts of ox bone, 2-3 parts of dried orange peel, 1-2 parts of white atractylodes rhizome, 1-2 parts of cassia twig, salt, and the proper amount of water. The Niugu fungus dried noodles taste smooth. The added animal bone is decocted with the Chinese herbs, the citric acid is added then, and accordingly the effective ingredients such as calcium in the bone can be separated for human bodies to absorb. Few nutrients of the ox bone are destroyed, and the nutrients of the bone are fully retained in the product and protect the human cell tissue. The dried orange peel has the effects of regulating vital energy, regulating middle energizer, eliminating dampness, reducing phlegm, and treating chest and abdominal distension, poor appetite, vomiting and hiccup, cough with excess phlegm and the like. The Niugu fungus dried noodles have the effects of enhancing immunity, invigorating the stomach and promoting digestion and regulating body and have no side effects. Eating the Niugu fungus dried noodles regularly is good for health.

Description

A kind of ox bone mushroom vermicelli and preparation method thereof
Technical field
The present invention relates generally to a kind of vermicelli, relates in particular to a kind of ox bone mushroom vermicelli and preparation method thereof.
Background technology
Noodles are a kind of popular foods, and existing noodles are of a great variety on the market.As existing fine-dried vegetable noodles, egg noodle, coarse cereals vermicelli, fermented soya bean vermicelli etc. pattern vermicelli, all be some common vermicelli, though certain nutrition is also arranged, but do not have the functional nutrient composition, somagenic need to people can only play general food nutrition supplementary function, and not many, functional nutrient composition more particularly.Therefore, described pattern vermicelli can not satisfy the replenishing of various nutritions of people's somagenic need fully.Because common pattern vermicelli Main Ingredients and Appearance is that wheat flour and water are mixed with, perhaps adding one or two kind of other material such as vegetables processing and fabricating again forms, nutrition is more single, therefore in the wheaten food industry, do not satisfy the demand of modern's life desired nutritional composition, and vermicelli are as a lot of local people's staple food, if nutritional labeling is too single, certainly will influence the healthy of people.Therefore the production of a kind of multi-flavor, many nutrition fine dried noodles is extremely urgent.
Summary of the invention
The object of the invention is exactly for a kind of ox bone mushroom vermicelli and preparation method thereof are provided.
The present invention is achieved by the following technical solutions:
A kind of ox bone mushroom vermicelli, it is made up of the raw material of following weight parts:
Sweet potato powder 10-20, wheat flour 90-100, Chinese hawthorn seed 8-10, oatmeal 6-8, flat mushroom 2-3, Asparagus 2-3, Ji Songrong 1-2, pomegranate leaf 1-3, red vine leaves 2-4, chrysanthemum 4-5, ox bone 16-20, dried orange peel 2-3, bighead atractylodes rhizome 1-2, cassia twig 1-2, water are an amount of.
A kind of preparation method of ox bone healthy fine dried noodles may further comprise the steps:
(1), ox bone is removed the meat afterwash, be added to the water and boil 1-2 hour, pull out;
(2), ox bone is smashed, add in the lump in the water that 5-6 doubly measures with flat mushroom, Asparagus, Ji Songrong, the bighead atractylodes rhizome, little fire boiled 4-5 hour, making beating then, the citric acid of adding slurry weight 2-3% carries out homogeneous through high pressure homogenizer, soup behind the homogeneous carries out spray-drying again, gets powder;
(3), wheat flour, oatmeal, sweet potato powder mixed after, make popular to revealing fragrance;
(4), other raw material boiling, filter, get decocting liquid;
(5), 2-4 is gone on foot the gained mixing of materials, Jia Shui with become to do wet uniform dough blank;
(6) above-mentioned dough blank is passed through the aging machine slaking;
(7) dough after the slaking is put into noodle rolling machine and roll sheet, be sliced into the suitable noodles of width then;
(8) being dried to water content is 11-12%, namely gets described ox bone healthy fine dried noodles.
Advantage of the present invention is:
The vermicelli mouthfeel that the present invention produces is fine and smooth, and the animal bone of adding adds citric acid then through handling with decocting for Chinese herbal medicine; can be conducive to separating out of active ingredient such as calcareous in the bone, make things convenient for absorption of human body, low to the nutritional labeling destructive power in the ox bone; make the nutriment in the bone be able to abundant reservation in product, played the certain protection effect for human cell tissue, wherein dried orange peel has and regulates the flow of vital energy; in the accent, eliminating dampness, the effect of reducing phlegm; cure mainly fullness and oppression of chest and abdomen; do not feel like eating, vomiting hiccup, coughing with a lot of sputum etc.Vermicelli of the present invention can increase immunologic function, stomach strengthening and digestion promoting, and the conditioning health, long-term edible, good for health, have no side effect.
The specific embodiment
Embodiment 1
A kind of ox bone mushroom vermicelli, it is made up of the raw material of following weight parts (kilogram):
Sweet potato powder 20, wheat flour 100, Chinese hawthorn seed 10, oatmeal 8, flat mushroom 3, Asparagus 3, Ji Songrong 2, pomegranate leaf 3, red vine leaves 4, chrysanthemum 5, ox bone 20, dried orange peel 3, the bighead atractylodes rhizome 2, cassia twig 2, water are an amount of.
A kind of preparation method of ox bone healthy fine dried noodles may further comprise the steps:
(1), ox bone is removed the meat afterwash, be added to the water and boil 2 hours, pull out;
(2), ox bone is smashed, add in the lump in the water of 6 times of amounts with flat mushroom, Asparagus, Ji Songrong, the bighead atractylodes rhizome, little fire boiled 5 hours, making beating then, the citric acid of adding slurry weight 3% carries out homogeneous through high pressure homogenizer, soup behind the homogeneous carries out spray-drying again, gets powder;
(3), wheat flour, oatmeal, sweet potato powder mixed after, make popular to revealing fragrance;
(4), other raw material boiling, filter, get decocting liquid;
(5), with 4 step gained mixing of materials, Jia Shui and become to do the uniform dough blank that wets;
(6) above-mentioned dough blank is passed through the aging machine slaking;
(7) dough after the slaking is put into noodle rolling machine and roll sheet, be sliced into the suitable noodles of width then;
(8) being dried to water content is 12%, namely gets described ox bone healthy fine dried noodles.

Claims (2)

1. ox bone mushroom vermicelli is characterized in that it is made up of the raw material of following weight parts:
Sweet potato powder 10-20, wheat flour 90-100, Chinese hawthorn seed 8-10, oatmeal 6-8, flat mushroom 2-3, Asparagus 2-3, Ji Songrong 1-2, pomegranate leaf 1-3, red vine leaves 2-4, chrysanthemum 4-5, ox bone 16-20, dried orange peel 2-3, bighead atractylodes rhizome 1-2, cassia twig 1-2, water are an amount of.
2. the preparation method of an ox bone healthy fine dried noodles as claimed in claim 1 is characterized in that may further comprise the steps:
(1), ox bone is removed the meat afterwash, be added to the water and boil 1-2 hour, pull out;
(2), ox bone is smashed, add in the lump in the water that 5-6 doubly measures with flat mushroom, Asparagus, Ji Songrong, the bighead atractylodes rhizome, little fire boiled 4-5 hour, making beating then, the citric acid of adding slurry weight 2-3% carries out homogeneous through high pressure homogenizer, soup behind the homogeneous carries out spray-drying again, gets powder;
(3), wheat flour, oatmeal, sweet potato powder mixed after, make popular to revealing fragrance;
(4), other raw material boiling, filter, get decocting liquid;
(5), 2-4 is gone on foot the gained mixing of materials, Jia Shui with become to do wet uniform dough blank;
(6) above-mentioned dough blank is passed through the aging machine slaking;
(7) dough after the slaking is put into noodle rolling machine and roll sheet, be sliced into the suitable noodles of width then;
(8) being dried to water content is 11-12%, namely gets described ox bone healthy fine dried noodles.
CN2013100967814A 2013-03-25 2013-03-25 Niugu fungus dried noodles and making method thereof Pending CN103202430A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2013100967814A CN103202430A (en) 2013-03-25 2013-03-25 Niugu fungus dried noodles and making method thereof

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Application Number Priority Date Filing Date Title
CN2013100967814A CN103202430A (en) 2013-03-25 2013-03-25 Niugu fungus dried noodles and making method thereof

Publications (1)

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CN103202430A true CN103202430A (en) 2013-07-17

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Cited By (4)

* Cited by examiner, † Cited by third party
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
CN103704601A (en) * 2013-12-13 2014-04-09 田世伟 Edible fungus noodle and preparation method thereof
CN106071757A (en) * 2016-06-15 2016-11-09 霍斌满 A kind of manufacture method in Pericarpium Citri Reticulatae face
CN106901168A (en) * 2017-01-14 2017-06-30 陆川县米场镇合美种养专业合作社联合社 A kind of selenium-rich health black soya bean noodles and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1193475A (en) * 1997-03-14 1998-09-23 郭永德 Instant noodle containing Chinese medicinal herbs for reducing fat
CN101081066A (en) * 2007-06-04 2007-12-05 张兰锁 Meat flavour vermicelli / noodle and method for prepararing the same
CN101803736A (en) * 2010-04-28 2010-08-18 孙怀珠 Natural raw material of multi-vitamin nutrient composite flour (medicinal food for health preservation) and preparation method thereof
CN102160621A (en) * 2011-03-10 2011-08-24 湖南农业大学 Method for processing animal bone paste dried noodles
CN102726701A (en) * 2011-04-08 2012-10-17 成坚 High calcium pure chicken powder and production technology thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1193475A (en) * 1997-03-14 1998-09-23 郭永德 Instant noodle containing Chinese medicinal herbs for reducing fat
CN101081066A (en) * 2007-06-04 2007-12-05 张兰锁 Meat flavour vermicelli / noodle and method for prepararing the same
CN101803736A (en) * 2010-04-28 2010-08-18 孙怀珠 Natural raw material of multi-vitamin nutrient composite flour (medicinal food for health preservation) and preparation method thereof
CN102160621A (en) * 2011-03-10 2011-08-24 湖南农业大学 Method for processing animal bone paste dried noodles
CN102726701A (en) * 2011-04-08 2012-10-17 成坚 High calcium pure chicken powder and production technology thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
罗宾等: "超细红牛鲜骨粉生产及在方便面中的应用研究", 《食品工业科技》 *
黎清金等: "新型鸡骨泥挂面的研制", 《海峡科学》 *

Cited By (4)

* Cited by examiner, † Cited by third party
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
CN103704601A (en) * 2013-12-13 2014-04-09 田世伟 Edible fungus noodle and preparation method thereof
CN106071757A (en) * 2016-06-15 2016-11-09 霍斌满 A kind of manufacture method in Pericarpium Citri Reticulatae face
CN106901168A (en) * 2017-01-14 2017-06-30 陆川县米场镇合美种养专业合作社联合社 A kind of selenium-rich health black soya bean noodles and preparation method thereof

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Application publication date: 20130717

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