CN103222589A - Nutritive dry noodles with mashed ginseng vegetables and chicken bones and preparation method thereof - Google Patents
Nutritive dry noodles with mashed ginseng vegetables and chicken bones and preparation method thereof Download PDFInfo
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- CN103222589A CN103222589A CN2013101075636A CN201310107563A CN103222589A CN 103222589 A CN103222589 A CN 103222589A CN 2013101075636 A CN2013101075636 A CN 2013101075636A CN 201310107563 A CN201310107563 A CN 201310107563A CN 103222589 A CN103222589 A CN 103222589A
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Abstract
The invention discloses nutritive dry noodles with mashed ginseng vegetables and chicken bones and a preparation method of the nutritive dry noodles with the mashed ginseng vegetables and chicken bones. The nutritive dry noodles with the mashed ginseng vegetables and chicken bones comprise the following raw materials, by weight ratio, 100-120 parts of wheat powder, 20-25 parts of millet powder, 15-20 parts of bitter melon seed powder, 5-10 parts of chicken sternums, 10-15 parts of ginseng vegetables, 3-5 parts of black bean coats, 2-3 parts of medlar leaves, 2-4 parts of juncus, 2-3 parts of Lophatherum, 1-3 parts of blighted wheat, 2-3 parts of liquorice, 2-3 pars of salt, 0.3-0.4 part of sodium carbonate, 0.2 -0.3 part of sodium pyrophosphate, 0.2-0.3 part of maitake polysaccharide, appropriate calcium chloride and appropriate water. The chicken bones and the ginseng vegetables are processed to be mashed-shaped, and are added to dry noodles, and therefore the supplementary effect of nutrients of food can be effectively utilized, and the dry noodles which are tasty, taste smooth and are rich and balanced is nutrition, high in containing calcium, emerald green and attractive in color and luster. Calcium can be increased in daily meals and the nutritive value and assortments of the dry noodles can also be increased.
Description
Technical field
The present invention relates to a kind of vermicelli, relate in particular to a kind of ginseng dish chicken bone mud nutrition fine dried noodles and preparation method thereof.
Background technology
Growing along with China's economy, people's living standard and health perception improve constantly, and the essence variation has all taken place in rhythm of life, diet structure, diet idea.The variation of food, functionalization, high quality, convenient and instantization have become development trend, people are more and more higher to color, the nutritional requirement of vermicelli, functional form, health nutrition fine dried noodles more and more receive an acclaim, but mostly nutrition dullness of vermicelli in the market, can not satisfy consumer's pursuit higher level to vermicelli nutrition, it is imperative therefore to develop a kind of novel nourishing vermicelli.
Summary of the invention
The object of the invention is to provide a kind of ginseng dish chicken bone mud nutrition fine dried noodles and preparation method thereof, utilize the complementation between the nutrient in the food, in vermicelli, add batchings such as genseng puree, chicken bone mud, not only increased the designs and varieties of vermicelli, and improved the healthy nutritive value of vermicelli.
The present invention is achieved by the following technical solutions:
A kind of ginseng dish chicken bone mud nutrition fine dried noodles, the weight portion proportioning of its each raw material is: wheat flour 100-120, millet powder 20-25, bitter melon seed powder 15-20, pigeon breast bone 5-10, ginseng dish 10-15, Testa sojae atricolor 3-5, folium lycii 2-3, rush 2-4, lophatherum gracile 2-3, light wheat 1-3, Radix Glycyrrhizae 2-3, salt 2-3, soda ash 0.3-0.4, sodium pyrophosphate 0.2-0.3, grifolan 0.2-0.3, calcium chloride is an amount of, water is an amount of.
A kind of preparation method of ginseng dish chicken bone mud nutrition fine dried noodles may further comprise the steps:
(1) takes by weighing Testa sojae atricolor, folium lycii, rush, lophatherum gracile, light wheat and Radix Glycyrrhizae by prescription,, clean through picking removal of impurities, after the spreading for cooling, send into pulverizer and pulverize, pulverize the back and cross the 50-60 mesh sieve, Chinese herbal medicine particle after sieving is mixed in the even input Decocting pot, add and be equivalent to Chinese herbal medicine particle gross weight 3-5 water doubly, after boiling, add the pigeon breast bone, at pressure is that little boiling decocted 25-30 minute under the 0.1-0.2MPa condition, take out the pigeon breast bone, filter and remove residue, collection filtrate is stand-by;
(2) the pigeon breast bone after the above-mentioned decoction is smashed, dropped into the fragment that is crushed to 1-3mm in the pulverizer, be ground to the paste of feel exquisiteness again with colloid mill, promptly get chicken bone mud, need add frozen water during grinding with weight such as bone piece;
(3) put into 100 ℃ of constant temperature after the ginseng dish is cleaned, concentration is to carry out blanching in the calcium chloride solution of 0.5-0.8%, does not stop to stir 2-3 minute, drags in the cold water immediately and cools off, and with cooled ginseng dish's chopping, stirs into fine and smooth genseng puree with mixer;
(4) above-mentioned chicken bone mud that makes and genseng puree are mixed, add grifolan again, stir, promptly get ginseng dish chicken bone mud;
(5) wheat flour, millet powder, bitter melon seed powder, ginseng dish chicken bone mud, salt, soda ash, sodium pyrophosphate are mixed, adding the filtrate that the step (1) be equivalent to wheat flour weight 25-30% makes carries out and face, with become to do wet evenly, color and luster is consistent, be the bean curd scoriform dough blank that looses, and holding can be agglomerating, rub gently and for loose fine texture, with the face time be that 10-15 minute and surface temperature are 25-30 ℃;
(6) above-mentioned dough blank is passed through aging machine slaking 10-15 minute, curing temperature is 20-25 ℃, and the aging machine rotating speed is 5-10r/min;
(7) dough after the slaking is cut into even thickness and the suitable noodles of width with cutting cutter again through repeatedly making the thin slice that thickness is 1.2-1.5mm after the roll-in;
(8) noodles being placed temperature is 50-60 ℃, and relative humidity is in the drying room of 55-60%, and being dried to the noodles water content is 10-15%;
(9) dried noodles undercarriage that drying is good cuts into the vermicelli of 18-25cm, and metering packing as required is finished product through after the assay was approved again.
The chicken osteotrophy is abundant, except that contain a large amount of calcareous, also contain the indispensable Phospholipids of human brain, phosphoprotein, can skin care, replenish essence and blood, prevent old and feeble chondroitin, ossein and can promote the methionine and the vitamin A of liver function.The ginseng dish is contained nutriments such as rich in protein, fat, calcium, vitamin, it is dual-purpose that the ginseng dish can make herbal cuisine, but diseases such as the supplemental treatment deficiency of vital energy is weak, the empty spontaneous perspiration of body, splenasthenic diarrhea, xeropulmonary cough have detumescence pain, tonifying middle-Jiao and Qi, moistening lung effect such as promote the production of body fluid.
Can improve the healthy nutritive value of chicken bone mud after the present invention handles the decoction of pigeon breast bone process Chinese herbal medicine, the Chinese herbal medicine filtrate after filtering is used for and face, equally also can improve the healthy nutritive value of vermicelli; The present invention has carried out protecting look to the ginseng dish and has handled, and has overcome traditional product because the interpolation vegetables are easy to change, can only show usefulness, the shortcoming that can not store up for a long time.The present invention is processed into the mud shape with pigeon breast bone, ginseng dish, add in the vermicelli again, can effectively utilize the complementation of nutrient between food, process delicious flavour, smooth, the nutritious coordination of inlet, calcium content height, the emerald green tempting vermicelli of color and luster, to realize from daily meals, strengthening calcium on the one hand, can improve the designs and varieties of the nutritive value and the increase vermicelli of vermicelli on the other hand, be applicable to that all kinds of crowds are edible, the safety non-toxic evil has huge market economy benefit and development prospect.
The specific embodiment
A kind of ginseng dish chicken bone mud nutrition fine dried noodles, the weight portion of its each raw material (kilogram) proportioning is: wheat flour 110, millet powder 22, bitter melon seed powder 18, pigeon breast bone 10, ginseng dish 12, Testa sojae atricolor 4, folium lycii 3, rush 3, lophatherum gracile 2, light wheat 2, Radix Glycyrrhizae 3, salt 2.5, soda ash 0.3, sodium pyrophosphate 0.3, grifolan 0.25, calcium chloride is an amount of, water is an amount of.
A kind of preparation method of ginseng dish chicken bone mud nutrition fine dried noodles may further comprise the steps:
(1) takes by weighing Testa sojae atricolor, folium lycii, rush, lophatherum gracile, light wheat and Radix Glycyrrhizae by prescription,, clean through picking removal of impurities, after the spreading for cooling, send into pulverizer and pulverize, pulverize the back and cross 50 mesh sieves, Chinese herbal medicine particle after sieving is mixed in the even input Decocting pot, add the water that is equivalent to 4 times of Chinese herbal medicine particle gross weights, after boiling, add the pigeon breast bone, at pressure is that little boiling decocted 25 minutes under the 0.1MPa condition, take out the pigeon breast bone, filter and remove residue, collection filtrate is stand-by;
(2) the pigeon breast bone after the above-mentioned decoction is smashed, dropped into the fragment that is crushed to 1mm in the pulverizer, be ground to the paste of feel exquisiteness again with colloid mill, promptly get chicken bone mud, need add frozen water during grinding with weight such as bone piece;
(3) put into 100 ℃ of constant temperature after the ginseng dish is cleaned, concentration is to carry out blanching in 0.6% the calcium chloride solution, does not stop to stir 3 minutes, drags in the cold water immediately and cools off, and with cooled ginseng dish's chopping, stirs into fine and smooth genseng puree with mixer;
(4) above-mentioned chicken bone mud that makes and genseng puree are mixed, add grifolan again, stir, promptly get ginseng dish chicken bone mud;
(5) wheat flour, millet powder, bitter melon seed powder, ginseng dish chicken bone mud, salt, soda ash, sodium pyrophosphate are mixed, adding the filtrate that the step (1) be equivalent to wheat flour weight 27% makes carries out and face, with become to do wet evenly, color and luster is consistent, be the bean curd scoriform dough blank that looses, and holding can be agglomerating, rub gently and for loose fine texture, with the face time be that 10 minutes and surface temperature are 30 ℃;
(6) above-mentioned dough blank is passed through aging machine slaking 10 minutes, curing temperature is 25 ℃, and the aging machine rotating speed is 10r/min;
(7) dough after the slaking is cut into even thickness and the suitable noodles of width with cutting cutter again through repeatedly making the thin slice that thickness is 1.2mm after the roll-in;
(8) noodles being placed temperature is 55 ℃, and relative humidity is that being dried to the noodles water content is 13% in 55% the drying room;
(9) dried noodles undercarriage that drying is good cuts into the vermicelli of 24cm, and metering packing as required is finished product through after the assay was approved again.
Claims (2)
1. ginseng dish chicken bone mud nutrition fine dried noodles, it is characterized in that the weight portion proportioning of its each raw material is: wheat flour 100-120, millet powder 20-25, bitter melon seed powder 15-20, pigeon breast bone 5-10, ginseng dish 10-15, Testa sojae atricolor 3-5, folium lycii 2-3, rush 2-4, lophatherum gracile 2-3, light wheat 1-3, Radix Glycyrrhizae 2-3, salt 2-3, soda ash 0.3-0.4, sodium pyrophosphate 0.2-0.3, grifolan 0.2-0.3, calcium chloride is an amount of, water is an amount of.
2. the preparation method of a ginseng dish chicken bone mud nutrition fine dried noodles as claimed in claim 1 is characterized in that may further comprise the steps:
(1) takes by weighing Testa sojae atricolor, folium lycii, rush, lophatherum gracile, light wheat and Radix Glycyrrhizae by prescription,, clean through picking removal of impurities, after the spreading for cooling, send into pulverizer and pulverize, pulverize the back and cross the 50-60 mesh sieve, Chinese herbal medicine particle after sieving is mixed in the even input Decocting pot, add and be equivalent to Chinese herbal medicine particle gross weight 3-5 water doubly, after boiling, add the pigeon breast bone, at pressure is that little boiling decocted 25-30 minute under the 0.1-0.2MPa condition, take out the pigeon breast bone, filter and remove residue, collection filtrate is stand-by;
(2) the pigeon breast bone after the above-mentioned decoction is smashed, dropped into the fragment that is crushed to 1-3mm in the pulverizer, be ground to the paste of feel exquisiteness again with colloid mill, promptly get chicken bone mud, need add frozen water during grinding with weight such as bone piece;
(3) put into 100 ℃ of constant temperature after the ginseng dish is cleaned, concentration is to carry out blanching in the calcium chloride solution of 0.5-0.8%, does not stop to stir 2-3 minute, drags in the cold water immediately and cools off, and with cooled ginseng dish's chopping, stirs into fine and smooth genseng puree with mixer;
(4) above-mentioned chicken bone mud that makes and genseng puree are mixed, add grifolan again, stir, promptly get ginseng dish chicken bone mud;
(5) wheat flour, millet powder, bitter melon seed powder, ginseng dish chicken bone mud, salt, soda ash, sodium pyrophosphate are mixed, adding the filtrate that the step (1) be equivalent to wheat flour weight 25-30% makes carries out and face, with become to do wet evenly, color and luster is consistent, be the bean curd scoriform dough blank that looses, and holding can be agglomerating, rub gently and for loose fine texture, with the face time be that 10-15 minute and surface temperature are 25-30 ℃;
(6) above-mentioned dough blank is passed through aging machine slaking 10-15 minute, curing temperature is 20-25 ℃, and the aging machine rotating speed is 5-10r/min;
(7) dough after the slaking is cut into even thickness and the suitable noodles of width with cutting cutter again through repeatedly making the thin slice that thickness is 1.2-1.5mm after the roll-in;
(8) noodles being placed temperature is 50-60 ℃, and relative humidity is in the drying room of 55-60%, and being dried to the noodles water content is 10-15%;
(9) dried noodles undercarriage that drying is good cuts into the vermicelli of 18-25cm, and metering packing as required is finished product through after the assay was approved again.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116047A (en) * | 2014-06-25 | 2014-10-29 | 于兴俊 | Triticale nutritious noodles and preparation method thereof |
| CN104171891A (en) * | 2014-07-03 | 2014-12-03 | 余惠 | Salty bitter gourd jasmine faint scent noodles and preparation method thereof |
| CN109221932A (en) * | 2018-08-21 | 2019-01-18 | 华南农业大学 | A kind of purple rice chicken bone vermicelli of the baked flavor of Yan and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN102835624A (en) * | 2012-09-21 | 2012-12-26 | 湖北梨花湖食品有限公司 | Ganoderan noodle and production method thereof |
| CN102885254A (en) * | 2012-09-18 | 2013-01-23 | 安徽顶康食品有限公司 | Stone-milled black soybean health-maintaining dried noodles |
-
2013
- 2013-03-30 CN CN2013101075636A patent/CN103222589A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102885254A (en) * | 2012-09-18 | 2013-01-23 | 安徽顶康食品有限公司 | Stone-milled black soybean health-maintaining dried noodles |
| CN102835624A (en) * | 2012-09-21 | 2012-12-26 | 湖北梨花湖食品有限公司 | Ganoderan noodle and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116047A (en) * | 2014-06-25 | 2014-10-29 | 于兴俊 | Triticale nutritious noodles and preparation method thereof |
| CN104171891A (en) * | 2014-07-03 | 2014-12-03 | 余惠 | Salty bitter gourd jasmine faint scent noodles and preparation method thereof |
| CN109221932A (en) * | 2018-08-21 | 2019-01-18 | 华南农业大学 | A kind of purple rice chicken bone vermicelli of the baked flavor of Yan and preparation method thereof |
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Application publication date: 20130731 |