CN103564369A - Making method of health care taro noodles - Google Patents
Making method of health care taro noodles Download PDFInfo
- Publication number
- CN103564369A CN103564369A CN201310583159.6A CN201310583159A CN103564369A CN 103564369 A CN103564369 A CN 103564369A CN 201310583159 A CN201310583159 A CN 201310583159A CN 103564369 A CN103564369 A CN 103564369A
- Authority
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- China
- Prior art keywords
- taro
- taros
- small pieces
- noodles
- product
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 48
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 48
- 235000012149 noodles Nutrition 0.000 title abstract description 7
- 238000000034 method Methods 0.000 title abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 239000002245 particle Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims abstract description 5
- 235000010262 sodium metabisulphite Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 241000234435 Lilium Species 0.000 claims description 2
- 240000002853 Nelumbo nucifera Species 0.000 claims description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 9
- 206010000087 Abdominal pain upper Diseases 0.000 abstract description 2
- 206010018367 Glomerulonephritis chronic Diseases 0.000 abstract description 2
- 208000001848 dysentery Diseases 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000004537 pulping Methods 0.000 abstract 4
- 238000005520 cutting process Methods 0.000 abstract 3
- 238000002791 soaking Methods 0.000 abstract 2
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 238000010009 beating Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 238000003754 machining Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- 229940001584 sodium metabisulfite Drugs 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 206010020601 Hyperchlorhydria Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the field of foods, in particular to a making method of health care taro noodles. The making method comprises the following steps: using fresh taros, cleaning and peeling off the taros, finishing the taros and cutting rough parts of the roots of the taros; cutting the taros into small pieces; soaking the small pieces with 0.1 percent of sodium metabisulfite and 0.1 percent of citric acid to protect color after cutting the taros into small pieces; blanching for 0.5 to 2 minutes at a temperature of 60 to 90 DEG C; still soaking the small pieces in color protection solution after fishing up the small pieces; after the material temperature is reduced to normal temperature, rinsing the small pieces with water to wash off the residual color protection solution; grinding the taros into particles with the particle size of 4 to 6 mm; feeding the particles into a pulping machine to carry out pulping and simultaneously, adding plant oil according to a certain proportion to carry out pulping; after pulping, pouring the obtained product into a steamer to boil; after the product is steamed, cooling the product at normal temperature; beating the cooled product into a noodle maker to carry out machining forming; drying for 24 to 50 hours at a temperature of 30 to 50 DEG C; packaging to obtain the finished product which can be eaten. Due to adoption of the method, the fresh taros can be made into the taro noodles; nutrition and medicinal components of the taros are kept; the noodles have effects of appetizing, promoting the secretion of saliva, diminishing inflammation, alleviating pain, tonifying Qi, tonifying the kidneys and the like and has an effect of treating stomachache, dysentery and chronic nephritis.
Description
Technical field
The present invention relates to field of food, taro face preparation method is specifically related to keep healthy.
Background technology
In taro, be rich in the Multiple components such as protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carrotene, nicotinic acid, vitamin C, B family vitamin, saponin, in contained mineral matter, the content of fluorine is higher, the effect that have the preventing decayed tooth that cleans the teeth, takes care of one's teeth; The nutritive value that it is abundant, can strengthen the immunologic function of human body, can be used as the conventional herbal cuisine staple food of anti-knurl for cancer.In cancer operation or postoperation radiotherapy, chemotherapy and rehabilitation course thereof, there is the effect of auxiliary curing; Taro contains a kind of mucus albumen, after being absorbed by the body, can produce immunoglobulin (Ig), or claims antibody globulin, can improve the resistance of body.Therefore the traditional Chinese medical science thinks that taro can detoxify, the carbuncle pyogenic infections of human body is comprised to cancer poison has bitterly and suppress to clear up effect, can be used to the illnesss such as anti-curing oncoma and scrofula; Taro is basic food, and the acidic materials that accumulate in energy and in body are adjusted the acid-base balance of human body, and the effect that produces beautifying face and moistering lotion, pitch-black hair, also can be used to prevent and treat hyperchlorhydria; Taro contains abundant mucus saponin and various trace elements, can help body to correct physically different that microelement deficiencies cause, and can improve a poor appetite simultaneously, helps digest, therefore the traditional Chinese medical science thinks that taro can tonifying middle-Jiao and Qi.While making mud due to taro, have viscosity and loose again can not be agglomerating, taro can't be made to noodles.
Summary of the invention
The object of this invention is to provide health care taro face preparation method, with fresh taro, make taro noodles.
Health care taro face preparation method: take fresh taro, clean peeling, finishing taro, cuts root coarse part.Then be cut into small pieces, after stripping and slicing, with 0.1% sodium pyrosulfite and 0.1% citric acid, soak and protect look, then blanching 0.5 ~ 2 minute under 60 ~ 90 ℃ of conditions, after picking up, be still immersed in colour protecting liquid, after being down to normal temperature, material temperature uses water rinse, wash away residual colour protecting liquid, taro meal is broken into 4～6mm particle, send into defibrination in fiberizer, and add in proportion vegetable oil to carry out defibrination simultaneously, described fresh taro and oily ratio are 100:0.5 ~ 1.5, after defibrination, pouring food steamer boiling into, cooling at normal temperatures after cooking, throwing flour stranding machine into shapes again, and be dried 24 ~ 50 hours under 30 ~ 50 ℃ of conditions, packed products then, it is edible.
In order to increase health-care effect, also can add lily and lotus seeds powder, its ratio is 100:1 ~ 2.
Owing to adopting said method, available fresh taro is made taro face, has retained the nutritional and officinal compositions of taro, and the effects such as this face appetizing is promoted the production of body fluid, anti-inflammatory analgesic, tonifying Qi kidney-nourishing can be treated for stomachache, the effect of dysentery, chronic nephritis.
The specific embodiment
Embodiment 1
Health care taro face preparation method: take fresh taro, clean peeling, finishing taro, cuts root coarse part.Then be cut into small pieces, after stripping and slicing, with 0.1% sodium pyrosulfite and 0.1% citric acid, soak and protect look, then blanching 1 minute under 80 ℃ of conditions, after picking up, be still immersed in colour protecting liquid, after being down to normal temperature, material temperature uses water rinse, wash away residual colour protecting liquid, taro meal is broken into 4～6mm particle, send into defibrination in fiberizer, and add in proportion vegetable oil to carry out defibrination simultaneously, described fresh taro and oily ratio are 100:1, after defibrination, pouring food steamer boiling into, cooling at normal temperatures after cooking, throwing flour stranding machine into shapes again, and be dried 40 hours under 45 ℃ of conditions, packed products then, it is edible.
Embodiment 2
Health care taro face preparation method: take 1000 grams of fresh taros, clean peeling, finishing taro, cuts root coarse part.Then be cut into small pieces, after stripping and slicing, with 0.1% sodium pyrosulfite and 0.1% citric acid, soak and protect look, then blanching 0.5 minute under 90 ℃ of conditions, after picking up, be still immersed in colour protecting liquid, after being down to normal temperature, material temperature uses water rinse, wash away residual colour protecting liquid, taro meal is broken into 4～6mm particle, sends into defibrination in fiberizer, and add in proportion 15 grams of vegetable oil to carry out defibrination simultaneously, after defibrination, pouring food steamer boiling into, cooling at normal temperatures after cooking, then throw flour stranding machine into and shape, and under 40 ℃ of conditions dry 48 hours, then packed products, i.e. edible.
Claims (2)
1. taro face preparation method keeps healthy, it is characterized in that: take fresh taro, clean peeling, finishing taro, cut root coarse part, then be cut into small pieces, after stripping and slicing, with 0.1% sodium pyrosulfite and 0.1% citric acid, soak and protect look, then blanching 0.5 ~ 2 minute under 60 ~ 90 ℃ of conditions, after picking up, be still immersed in colour protecting liquid, after being down to normal temperature, material temperature uses water rinse, wash away residual colour protecting liquid, taro meal is broken into 4～6mm particle, send into defibrination in fiberizer, and add in proportion vegetable oil to carry out defibrination simultaneously, described fresh taro and oily ratio are 100:0.5 ~ 1.5, after defibrination, pouring food steamer boiling into, cooling at normal temperatures after cooking, throwing flour stranding machine into shapes again, and be dried 24 ~ 50 hours under 30 ~ 50 ℃ of conditions, packed products then, it is edible.
2. according to the health care taro face preparation method described in claim, it is characterized in that: also can add lily and lotus seeds powder, its ratio is 100:1 ~ 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310583159.6A CN103564369A (en) | 2013-11-20 | 2013-11-20 | Making method of health care taro noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310583159.6A CN103564369A (en) | 2013-11-20 | 2013-11-20 | Making method of health care taro noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103564369A true CN103564369A (en) | 2014-02-12 |
Family
ID=50037763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310583159.6A Pending CN103564369A (en) | 2013-11-20 | 2013-11-20 | Making method of health care taro noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103564369A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171879A (en) * | 2014-08-14 | 2014-12-03 | 合肥工业大学 | Taro healthcare steamed bun and making method thereof |
| CN104256428A (en) * | 2014-08-18 | 2015-01-07 | 江西省江天农业科技有限公司 | Processing process of red bud taro powder |
| CN107041404A (en) * | 2017-05-04 | 2017-08-15 | 沈前 | A kind of imperial glycan natto tablet and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536747A (en) * | 2008-10-31 | 2009-09-23 | 靳根强 | Preparation method of taro noodle |
-
2013
- 2013-11-20 CN CN201310583159.6A patent/CN103564369A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536747A (en) * | 2008-10-31 | 2009-09-23 | 靳根强 | Preparation method of taro noodle |
Non-Patent Citations (1)
| Title |
|---|
| 李共国: "芋头喷雾干燥粉的加工工艺", 《现代商贸工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171879A (en) * | 2014-08-14 | 2014-12-03 | 合肥工业大学 | Taro healthcare steamed bun and making method thereof |
| CN104256428A (en) * | 2014-08-18 | 2015-01-07 | 江西省江天农业科技有限公司 | Processing process of red bud taro powder |
| CN107041404A (en) * | 2017-05-04 | 2017-08-15 | 沈前 | A kind of imperial glycan natto tablet and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140212 |
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| RJ01 | Rejection of invention patent application after publication |