CN103229944A - Nutritional fine dried noodle containing Swiss Chard and fishbone paste, and preparation method thereof - Google Patents
Nutritional fine dried noodle containing Swiss Chard and fishbone paste, and preparation method thereof Download PDFInfo
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- CN103229944A CN103229944A CN2013101075231A CN201310107523A CN103229944A CN 103229944 A CN103229944 A CN 103229944A CN 2013101075231 A CN2013101075231 A CN 2013101075231A CN 201310107523 A CN201310107523 A CN 201310107523A CN 103229944 A CN103229944 A CN 103229944A
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Abstract
The invention discloses a nutritional fine dried noodle containing a Swiss Chard and fishbone paste, and a preparation method thereof. The nutritional fine dried noodle is composed of the following raw materials, by weight, 100-120 parts of wheat flour, 20-25 parts of coix seed flour, 15-20 parts of brown rice flour, 5-10 parts of fishbone, 10-15 parts of Swiss Chard, 3-5 parts of sunflower receptacle, 2-3 parts of Chinese magnoliavine, 2-4 parts of hawthorn leaf, 2-3 parts of honeysuckle flower, 1-3 parts of Radix Ophiopogonis, 2-3 parts of watermelon peel, 2-3 parts of salt, 0.3-0.4 parts of sodium carbonate, 0.2-0.3 parts of sodium tripolyphosphate, 0.2-0.3 parts of a Polyporus polysaccharide, a proper amount of calcium chloride and a proper amount of water. Fishbone and Swiss Chard are processed to form the paste, and the addition of the paste to fine dried noodles can effectively utilize the nutrient complementation effect among foods and allows the fine dried noodle having the advantages of delicious taste, smooth in the mouth, abundant and coordinating nutrition, high calcium content, and verdant and attractive color to be obtained, so the reinforcement of calcium in daily meals is realized, the nutritional values of fine dried noodles are raised, and the color and the kind of fine dried noodles are increased.
Description
Technical field
The present invention relates to a kind of vermicelli, relate in particular to a kind of leaf beet fish-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 leaf beet fish-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 ox-hide puree, fish-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 leaf beet fish-bone mud nutrition fine dried noodles, the weight portion proportioning of its each raw material is: wheat flour 100-120, coixlacrymajobi powder 20-25, coarse rice powder 15-20, fish-bone 5-10, leaf beet 10-15, floral disc of sunflower into 3-5, fruit of Chinese magnoliavine 2-3, leaves of Hawthorn 2-4, honeysuckle 2-3, the tuber of dwarf lilyturf 1-3, watermelon peel 2-3, salt 2-3, soda ash 0.3-0.4, sodium phosphate trimer 0.2-0.3, grifola polysaccharide 0.2-0.3, calcium chloride is an amount of, water is an amount of.
A kind of preparation method of leaf beet fish-bone mud nutrition fine dried noodles is characterized in that may further comprise the steps:
(1) takes by weighing floral disc of sunflower into, the fruit of Chinese magnoliavine, leaves of Hawthorn, honeysuckle, the tuber of dwarf lilyturf and watermelon peel by prescription, through picking removal of impurities, clean, after the spreading for cooling, send into pulverizer and pulverize, pulverize the back and cross the 50-80 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 3-4 water doubly, after boiling, add fish-bone, be that little boiling decocted 20-30 minute under the 0.1-0.2MPa condition at pressure, take out fish-bone, filter and remove residue, collection filtrate is stand-by;
(2) fish-bone after the above-mentioned decoction is smashed, dropped in the pulverizer and be crushed to into the fragment that removes 1-2mm, be ground to the paste of feel exquisiteness again with colloid mill, namely get fish-bone mud, need add the frozen water with weight such as bone piece during grinding;
(3) put into 100 ℃ of constant temperature after leaf beet is cleaned, concentration is to carry out blanching in the calcium chloride solution of 0.5-1%, does not stop to stir 2-3 minute, drags in the cold water immediately and cools off, and with cooled leaf beet chopping, stirs into fine and smooth ox-hide puree with mixer;
(4) the above-mentioned fish-bone mud that makes and ox-hide puree are mixed, add grifola polysaccharide again, stir, namely get leaf beet fish-bone mud;
(5) wheat flour, coixlacrymajobi powder, coarse rice powder, leaf beet fish-bone mud, salt, soda ash, sodium phosphate trimer are mixed, adding the filtrate that the step (1) be equivalent to wheat flour weight 20-25% 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 20-30 ℃;
(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 1.2-1.4mm 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 20-25cm, and metering packing as required is finished product through after the assay was approved again.
Fish-bone is nutritious, except contain a large amount of calcareous, also contain the indispensable various trace elements phosphorus of human body, iron, selenium etc. and collagen, chondroitin, oligomeric peptide etc.; Often eat fish-bone and can prevent osteoporosis, the elderly who senesces for the teenager who is in growth period and bone is very helpful.The fresh and tender succulence of leaf beet, good palatability, dish blade are rich in trace elements such as reduced sugar, crude protein, cellulose and dimension C, potassium, calcium, iron, have clearing heat and detoxicating, the effect of row stasis of blood hemostasis.
Can improve the healthy nutritive value of fish-bone mud after the present invention handles the decoction of fish-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 leaf beet 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 fish-bone, leaf beet, add in the vermicelli again, can effectively utilize the complementation of nutrient between food, process delicious flavour, smooth, the nutritious coordination of entrance, 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 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 leaf beet fish-bone mud nutrition fine dried noodles, the weight portion of its each raw material (kilogram) proportioning is: wheat flour 120, coixlacrymajobi powder 25, coarse rice powder 20, fish-bone 10, leaf beet 15, floral disc of sunflower into 5, the fruit of Chinese magnoliavine 3, leaves of Hawthorn 3, honeysuckle 3, the tuber of dwarf lilyturf 2, watermelon peel 3, salt 3, soda ash 0.4, sodium phosphate trimer 0.3, grifola polysaccharide 0.3, calcium chloride is an amount of, water is an amount of.
A kind of preparation method of leaf beet fish-bone mud nutrition fine dried noodles is characterized in that may further comprise the steps:
(1) takes by weighing floral disc of sunflower into, the fruit of Chinese magnoliavine, leaves of Hawthorn, honeysuckle, the tuber of dwarf lilyturf and watermelon peel by prescription, through picking removal of impurities, clean, after the spreading for cooling, send into pulverizer and pulverize, pulverize the back and cross 60 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 fish-bone, be that little boiling decocted 25 minutes under the 0.15MPa condition at pressure, take out fish-bone, filter and remove residue, collection filtrate is stand-by;
(2) fish-bone after the above-mentioned decoction is smashed, dropped in the pulverizer and be crushed to into the fragment that removes 1.5mm, be ground to the paste of feel exquisiteness again with colloid mill, namely get fish-bone mud, need add the frozen water with weight such as bone piece during grinding;
(3) put into 100 ℃ of constant temperature after leaf beet is cleaned, concentration is to carry out blanching in 0.8% the calcium chloride solution, does not stop to stir 2 minutes, drags in the cold water immediately and cools off, and with cooled leaf beet chopping, stirs into fine and smooth ox-hide puree with mixer;
(4) the above-mentioned fish-bone mud that makes and ox-hide puree are mixed, add grifola polysaccharide again, stir, namely get leaf beet fish-bone mud;
(5) wheat flour, coixlacrymajobi powder, coarse rice powder, leaf beet fish-bone mud, salt, soda ash, sodium phosphate trimer are mixed, adding the filtrate that the step (1) be equivalent to wheat flour weight 24% 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 12 minutes and surface temperature are 26 ℃;
(6) above-mentioned dough blank is passed through aging machine slaking 10 minutes, curing temperature is 24 ℃, and the aging machine rotating speed is 8r/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 1.3mm after the roll-in;
(8) noodles being placed temperature is 60 ℃, and relative humidity is that being dried to the noodles water content is 12% in 55% the drying room;
(9) dried noodles undercarriage that drying is good cuts into the vermicelli of 20cm, and metering packing as required is finished product through after the assay was approved again.
Claims (2)
1. leaf beet fish-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, coixlacrymajobi powder 20-25, coarse rice powder 15-20, fish-bone 5-10, leaf beet 10-15, floral disc of sunflower into 3-5, fruit of Chinese magnoliavine 2-3, leaves of Hawthorn 2-4, honeysuckle 2-3, the tuber of dwarf lilyturf 1-3, watermelon peel 2-3, salt 2-3, soda ash 0.3-0.4, sodium phosphate trimer 0.2-0.3, grifola polysaccharide 0.2-0.3, calcium chloride is an amount of, water is an amount of.
2. the preparation method of a leaf beet fish-bone mud nutrition fine dried noodles as claimed in claim 1 is characterized in that may further comprise the steps:
(1) takes by weighing floral disc of sunflower into, the fruit of Chinese magnoliavine, leaves of Hawthorn, honeysuckle, the tuber of dwarf lilyturf and watermelon peel by prescription, through picking removal of impurities, clean, after the spreading for cooling, send into pulverizer and pulverize, pulverize the back and cross the 50-80 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 3-4 water doubly, after boiling, add fish-bone, be that little boiling decocted 20-30 minute under the 0.1-0.2MPa condition at pressure, take out fish-bone, filter and remove residue, collection filtrate is stand-by;
(2) fish-bone after the above-mentioned decoction is smashed, dropped in the pulverizer and be crushed to into the fragment that removes 1-2mm, be ground to the paste of feel exquisiteness again with colloid mill, namely get fish-bone mud, need add the frozen water with weight such as bone piece during grinding;
(3) put into 100 ℃ of constant temperature after leaf beet is cleaned, concentration is to carry out blanching in the calcium chloride solution of 0.5-1%, does not stop to stir 2-3 minute, drags in the cold water immediately and cools off, and with cooled leaf beet chopping, stirs into fine and smooth ox-hide puree with mixer;
(4) the above-mentioned fish-bone mud that makes and ox-hide puree are mixed, add grifola polysaccharide again, stir, namely get leaf beet fish-bone mud;
(5) wheat flour, coixlacrymajobi powder, coarse rice powder, leaf beet fish-bone mud, salt, soda ash, sodium phosphate trimer are mixed, adding the filtrate that the step (1) be equivalent to wheat flour weight 20-25% 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 20-30 ℃;
(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 1.2-1.4mm 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 20-25cm, and metering packing as required is finished product through after the assay was approved again.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103719214A (en) * | 2013-12-16 | 2014-04-16 | 张圣坤 | Healthcare biscuit |
| US10631566B2 (en) | 2010-06-16 | 2020-04-28 | Mars, Incorporated | Method and apparatus for producing a foamed meat or fish product |
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| CN101176560A (en) * | 2006-11-09 | 2008-05-14 | 荣成泰新样品制作有限公司 | Fishbone sea-tangle vegetables cake and producing method thereof |
| 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 |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176560A (en) * | 2006-11-09 | 2008-05-14 | 荣成泰新样品制作有限公司 | Fishbone sea-tangle vegetables cake and producing method thereof |
| 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 (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10631566B2 (en) | 2010-06-16 | 2020-04-28 | Mars, Incorporated | Method and apparatus for producing a foamed meat or fish product |
| US10736349B2 (en) | 2010-06-16 | 2020-08-11 | Mars, Incorporated | Methods for producing foamed meat or fish products and products produced thereby |
| CN103719214A (en) * | 2013-12-16 | 2014-04-16 | 张圣坤 | Healthcare biscuit |
| CN103719214B (en) * | 2013-12-16 | 2014-12-24 | 张圣坤 | Healthcare biscuit |
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Application publication date: 20130807 |