CN103583974A - Winey pigskin kidney-tonifying fine dried noodles and preparation method thereof - Google Patents
Winey pigskin kidney-tonifying fine dried noodles and preparation method thereof Download PDFInfo
- Publication number
- CN103583974A CN103583974A CN201310494714.8A CN201310494714A CN103583974A CN 103583974 A CN103583974 A CN 103583974A CN 201310494714 A CN201310494714 A CN 201310494714A CN 103583974 A CN103583974 A CN 103583974A
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- parts
- pigskin
- kidney
- tonifying
- winey
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000012149 noodles Nutrition 0.000 title abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 210000003734 kidney Anatomy 0.000 claims abstract description 11
- 240000005702 Galium aparine Species 0.000 claims abstract description 7
- 235000014820 Galium aparine Nutrition 0.000 claims abstract description 7
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 7
- 241000353135 Psenopsis anomala Species 0.000 claims abstract description 7
- 235000000661 Rosa laevigata Nutrition 0.000 claims abstract description 7
- 241001278833 Rosa laevigata Species 0.000 claims abstract description 7
- 244000235659 Rubus idaeus Species 0.000 claims abstract description 7
- 241001533115 Thesium chinense Species 0.000 claims abstract description 7
- 244000250129 Trigonella foenum graecum Species 0.000 claims abstract description 7
- 235000001484 Trigonella foenum graecum Nutrition 0.000 claims abstract description 7
- 235000013405 beer Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000015205 orange juice Nutrition 0.000 claims abstract description 7
- 235000001019 trigonella foenum-graecum Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 6
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 6
- 240000007164 Salvia officinalis Species 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007790 scraping Methods 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000304195 Salvia miltiorrhiza Species 0.000 abstract 1
- 235000011135 Salvia miltiorrhiza Nutrition 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000021013 raspberries Nutrition 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 239000000126 substance Substances 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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 provides winey pigskin kidney-tonifying fine dried noodles and a preparation method thereof. The winey pigskin kidney-tonifying fine dried noodles are prepared from following raw materials in parts by weight: 100-110 parts of flour, 8-10 parts of pigskins, 4-5 parts of beer, 2-3 parts of orange juice, 3-4 parts of shelled melon-seeds, 1-2 parts of apple jam, 1.5-2 parts of salvia miltiorrhiza, 2.5-3 parts of trigonella foenum-graecum, 4-5 parts of spina date seeds, 2-3 parts of rosa laevigata, 1-2 parts of raspberries, 1-2 parts of glossy privet fruits, 3-4 parts of galium aparine and 2.5-4 parts of thesium chinense. The winey pigskin kidney-tonifying fine dried noodles are fine, tough and smooth, are chewable in mouth feel and are unique in flavor; the winey pigskin kidney-tonifying fine dried noodles can prevent skin from being wrinkled untimely and delay the ageing of the skin; furthermore, the winey pigskin kidney-tonifying fine dried noodles have the effects of reinforcing kidney to strengthen yang, clearing away heat and toxic materials, enriching blood and activating blood, lowering blood pressure and lowering lipid; the winey pigskin kidney-tonifying fine dried noodles can enhance the immunity of a human body after being eaten for long time and are fine dried noodles with a dietary therapy health-care effect.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of noodles, relate in particular to a kind of vinosity pigskin kidney tonifying vermicelli and preparation method thereof.
Background technology
Noodles are Chinese conventional food, because it makes simple, instant, and liked by people.On market, noodles are of a great variety now, but exist the few problem of single, the alternative taste kind of nutritional labeling.
Summary of the invention
The object of this invention is to provide a kind of vinosity pigskin kidney tonifying vermicelli and preparation method thereof, the present invention has delicate mouthfeel, and smooth strength road is nutritious, without the feature of chemical addition agent.
The technical solution adopted in the present invention is:
Pigskin kidney tonifying vermicelli, is characterized in that being made by the raw material of following weight portion:
Flour 100-110, pigskin 8-10, beer 4-5, orange juice 2-3, shelled melon seed 3-4, apple jam 1-2, red sage root 1.5-2, fenugreek 2.5-3, spina date seed 4-5, fruit of Cherokee rose 2-3, raspberry 1-2, fruit of glossy privet 1-2, catchweed bedstraw herb 3-4, Thesium chinese 2.5-4.
The preparation method of described vinosity pigskin kidney tonifying vermicelli, is characterized in that comprising the following steps:
(1) pigskin is cleaned, put into boiling water boiling after 5-7 minute, pull out and pull out pig hair, scraping grease, diced again and dropped in pot, add beer and 3-4 water doubly, after big fire is boiled, use little fiery infusion 1-2 hour instead, pull pigskin out and blend, standby, then in soup, add orange juice to continue boiling 50-60 minute;
(2) by the red sage root, fenugreek, spina date seed, the fruit of Cherokee rose, raspberry, the fruit of glossy privet, catchweed bedstraw herb, Thesium chinese boiling 50-60 minute, after filtration, in gained extract, add apple jam and powdered shelled melon seed, little fire is endured cream, then abrasive dust is standby after freeze drying;
(3) step (1), (2) gained material are mixed with flour, then add appropriate water, be kneaded into dough;
(4) dough through slaking, compressing tablet, slitting, dry, cut off, packing, obtain.
Beneficial effect of the present invention is:
The pigskin that the present invention adds makes the fine and smooth tough cunning of vermicelli of the present invention, mouthfeel strength road, unique flavor, and the abundant collagenic protein simultaneously containing in pigskin, prevents the too early fold of skin, delay skin aging, in addition can enriching yin qi-restoratives, nourishing blood and invigorating qi; And the present invention has added multiple medicinal herb components in process, nutritious, have tonify the kidney and support yang, clearing heat and detoxicating, enrich blood invigorate blood circulation, the effect of hypertension and hyperlipemia, ediblely also can strengthen Abwehrkraft des Koepers for a long time, be a kind of vermicelli with Dietotherapy health function.
The specific embodiment
Pigskin kidney tonifying vermicelli, it is characterized in that by following weight portion (kilogram) raw material make:
Flour 110, pigskin 10, beer 5, orange juice 3, shelled melon seed 4, apple jam 2, the red sage root 1.5, fenugreek 2.5, spina date seed 5, the fruit of Cherokee rose 3, raspberry 2, the fruit of glossy privet 2, catchweed bedstraw herb 4, Thesium chinese 2.5.
The preparation method of described vinosity pigskin kidney tonifying vermicelli, comprises the following steps:
(1) pigskin is cleaned, put into boiling water boiling after 5-7 minute, pull out and pull out pig hair, scraping grease, diced again and dropped in pot, add beer and 3-4 water doubly, after big fire is boiled, use little fiery infusion 1-2 hour instead, pull pigskin out and blend, standby, then in soup, add orange juice to continue boiling 50-60 minute;
(2) by the red sage root, fenugreek, spina date seed, the fruit of Cherokee rose, raspberry, the fruit of glossy privet, catchweed bedstraw herb, Thesium chinese boiling 50-60 minute, after filtration, in gained extract, add apple jam and powdered shelled melon seed, little fire is endured cream, then abrasive dust is standby after freeze drying;
(3) step (1), (2) gained material are mixed with flour, then add appropriate water, be kneaded into dough;
(4) dough through slaking, compressing tablet, slitting, dry, cut off, packing, obtain.
Claims (2)
1. vinosity pigskin kidney tonifying vermicelli, is characterized in that being made by the raw material of following weight portion:
Flour 100-110, pigskin 8-10, beer 4-5, orange juice 2-3, shelled melon seed 3-4, apple jam 1-2, red sage root 1.5-2, fenugreek 2.5-3, spina date seed 4-5, fruit of Cherokee rose 2-3, raspberry 1-2, fruit of glossy privet 1-2, catchweed bedstraw herb 3-4, Thesium chinese 2.5-4.
2. the preparation method of vinosity pigskin kidney tonifying vermicelli according to claim 1, is characterized in that comprising the following steps:
(1) pigskin is cleaned, put into boiling water boiling after 5-7 minute, pull out and pull out pig hair, scraping grease, diced again and dropped in pot, add beer and 3-4 water doubly, after big fire is boiled, use little fiery infusion 1-2 hour instead, pull pigskin out and blend, standby, then in soup, add orange juice to continue boiling 50-60 minute;
(2) by the red sage root, fenugreek, spina date seed, the fruit of Cherokee rose, raspberry, the fruit of glossy privet, catchweed bedstraw herb, Thesium chinese boiling 50-60 minute, after filtration, in gained extract, add apple jam and powdered shelled melon seed, little fire is endured cream, then abrasive dust is standby after freeze drying;
(3) step (1), (2) gained material are mixed with flour, then add appropriate water, be kneaded into dough;
(4) dough through slaking, compressing tablet, slitting, dry, cut off, packing, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310494714.8A CN103583974A (en) | 2013-10-22 | 2013-10-22 | Winey pigskin kidney-tonifying fine dried noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310494714.8A CN103583974A (en) | 2013-10-22 | 2013-10-22 | Winey pigskin kidney-tonifying fine dried noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103583974A true CN103583974A (en) | 2014-02-19 |
Family
ID=50074460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310494714.8A Pending CN103583974A (en) | 2013-10-22 | 2013-10-22 | Winey pigskin kidney-tonifying fine dried noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103583974A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227724A (en) * | 1999-02-02 | 1999-09-08 | 孙景文 | Nutritive noodle product and its producing process |
| CN102783606A (en) * | 2012-07-06 | 2012-11-21 | 于兴俊 | Fresh Chinese yam fine dried noodles tonifying qi |
| CN102948680A (en) * | 2012-11-28 | 2013-03-06 | 孙立民 | Nutrient fine dried noodle and preparation process thereof |
| CN102987242A (en) * | 2012-10-18 | 2013-03-27 | 合肥皖高面粉有限公司 | Cress fine dried noodles and preparation method thereof |
| CN103284065A (en) * | 2013-04-07 | 2013-09-11 | 安徽玉龙制面食品有限责任公司 | Liver-protecting mung bean noodle |
-
2013
- 2013-10-22 CN CN201310494714.8A patent/CN103583974A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227724A (en) * | 1999-02-02 | 1999-09-08 | 孙景文 | Nutritive noodle product and its producing process |
| CN102783606A (en) * | 2012-07-06 | 2012-11-21 | 于兴俊 | Fresh Chinese yam fine dried noodles tonifying qi |
| CN102987242A (en) * | 2012-10-18 | 2013-03-27 | 合肥皖高面粉有限公司 | Cress fine dried noodles and preparation method thereof |
| CN102948680A (en) * | 2012-11-28 | 2013-03-06 | 孙立民 | Nutrient fine dried noodle and preparation process thereof |
| CN103284065A (en) * | 2013-04-07 | 2013-09-11 | 安徽玉龙制面食品有限责任公司 | Liver-protecting mung bean noodle |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140219 |