CN103704604A - Rice wine and coarse cereal noodle and preparation method thereof - Google Patents

Rice wine and coarse cereal noodle and preparation method thereof Download PDF

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Publication number
CN103704604A
CN103704604A CN201310677986.1A CN201310677986A CN103704604A CN 103704604 A CN103704604 A CN 103704604A CN 201310677986 A CN201310677986 A CN 201310677986A CN 103704604 A CN103704604 A CN 103704604A
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CN
China
Prior art keywords
parts
rice wine
taro
millet
rice
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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.)
Pending
Application number
CN201310677986.1A
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Chinese (zh)
Inventor
方义春
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方义春
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Priority to CN201310677986.1A priority Critical patent/CN103704604A/en
Publication of CN103704604A publication Critical patent/CN103704604A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a rice wine and coarse cereal noodle, which is composed of the following raw materials in parts by weight: 70 to 80 parts of flour, 30 to 40 parts of brown rice, 30 to 40 parts of millet, 1 to 3 parts of cornu gorais, 1 to 2 parts of citron, 1 to 2 parts of basil seed, 1 to 2 parts of veronicastrum caulopterum, 20 to 30 parts of taro, 16 to 22 parts of shrimp egg, 8 to 12 parts of orange peel, 30 to 40 parts of rice wine, 1 to 2 parts of noodle additive and a proper amount of water. The preparation method takes flour, brown rice and millet as the main raw materials; wherein the brown rice has a sweet taste and a warm character, and has the functions of fortifying the spleen, nourishing the stomach, tonifying the middle and qi, harmonizing the five internal organs, tranquilizing the nerve, and promoting digestion and absorption; the millet has the functions of fortifying the spleen, harmonizing the stomach, tonifying the deficiency, harmonizing the middle, boosting the kidney, and removing heat toxin; the taro has the functions of boosting the spleen and the stomach, regulating the middle qi, resolving the phlegm, dissipating the binds, strengthening the human immunity, accelerating the metabolism, and preventing cancers; and rice wine is rich in various vitamins, glucoses, and amino acids and has the functions of increasing the appetite, refreshing the spirit, activating qi, nourishing blood and yin, and tonifying the kidney.

Description

A kind of rice wine various grains noodle and preparation method thereof
Technical field
The present invention relates to a kind of food and technology field thereof, particularly a kind of rice wine various grains noodle and preparation method thereof.
Background technology
People's life style constantly changes, diet also emerges in an endless stream, each local snack cuisines constantly change one and meet people for the pursuit of cuisines and taste bud, and the middle ancient times, we can find so far, noodles are since being born, be subject to liking and pursuing of people always, constantly turn over old making new advances, nowadays, noodles on market are also varied, meet the taste that consumer is different and pursue.But the noodles on existing market mostly formula are single, not only can not meet the requirement that people suit one's taste, and nutritional labeling is single, the producer also having often adds a large amount of anticorrisive agents and other chemical compositions increase the mouthfeel of noodles and extend guaranteeing the quality the time of noodles in product, eats for a long time and can bring very large harmful effect to consumer's health.Noodles of the present invention, the noodles that adopt natural food materials with health role and Chinese herbal medicine to make as raw material, edible for a long time, can play good health care curative effect, be the good merchantable brand of diet-therapy health-preserving.
Summary of the invention
The present invention has made up the deficiencies in the prior art, and a kind of rice wine various grains noodle and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
Noodles are made by the raw material of following weight portion: flour 70-80, brown rice 30-40, millet 30-40, cornu caprae hircus 1-3, citron 1-2, blue fragrant sub-1-2, wingystem veronicastrum herb 1-2, taro 20-30, shrimp seed 16-22, orange peel 8-12, rice wine 30-40, noodles additive 1-2, water are appropriate;
Described noodles additive is made by the raw material of following weight portion: wheat germ powder 20-30, lotus rhizome 20-30, Stropharia rugoso-annulata 20-25, macadamia 20-30, apple 20-30, camellia powder 8-12, Japanses beauty-berry 6-7, cattail pollen 2-3, dandelion 3-4, swing handle eggplant 4-5, globe amaranth 4-5, pineapple peel 5-6, manyleaf meadowure rhizome and root 3-4, water are appropriate; Preparation method cleans lotus rhizome after peeling and after mixing, adds suitable quantity of water slow fire boiling 1-2 hour with Japanses beauty-berry, cattail pollen, dandelion, swing handle eggplant, globe amaranth, pineapple peel, manyleaf meadowure rhizome and root, takes out lotus rhizome and smashes into mud shape, and oven dry, pulverizes; Stropharia rugoso-annulata is cleaned and to be put into dryer after draining and dry, pulverize; Apple is cleaned to stoning and break into fruit juice, after macadamia shells, put into frying pan and fry perfume (or spice) to add cider slow fire to stir-fry dry to moisture consumption, pulverize, obtain mixed powder; The Lotus root congee of gained, Stropharia rugoso-annulata, mixed powder, wheat germ powder and other residual components are mixed.
The concrete steps of the preparation of described noodles are as follows:
(1) cornu caprae hircus, citron, Lan Xiangzi, wingystem veronicastrum herb are added to slow fire boiling 1-2 hour in suitable quantity of water, filter sediment, obtain decoction liquor;
(2) brown rice, millet are added to the decoction liquor of step 1 gained after cleaning, put into food steamer and cook, smash into mud shape, obtain coarse cereals mud, standby;
(3) orange peel is dried pulverize, taro cleans peeling, puts into together after rice wine heating is boiled and smashes into mud shape, obtains taro paste, standby;
(4) taro paste of the coarse cereals mud of step 2, step 3, flour and other residual components are mixed, stir, be modulated into dough, be reprocessed into noodles.
Beneficial effect of the present invention:
Noodles of the present invention, adopt flour, brown rice, millet as main material, and brown rice taste is sweet, warm in nature, has strengthening spleen and nourishing stomach, tonifying middle-Jiao and Qi, the effect that mediation the five internal organs, calm nerve, promotion are digested and assimilated.Millet has strengthening the spleen and stomach, help is deficient and middle kidney-nourishing, except the effect of thermal detoxification.Taro has the immunity of gas, reducing phlegm and resolving masses, enhancing human body in beneficial taste, tune, the effect of accelerating metabolism, giving protection against cancer.Rice wine contains the nutritional labelings such as abundant multivitamin, glucose, amino acid, having appetizing and refreshing oneself, and having that lively atmosphere nourishes blood, the function of enriching yin and nourishing kidney.
Specific embodiments
Below in conjunction with the following specific embodiment, the present invention is described in further detail:
The raw material that takes following weight portion (kg) is made: flour 75, brown rice 35, millet 35, cornu caprae hircus 2, citron 1, blue fragrant son 1, wingystem veronicastrum herb 1, taro 25, shrimp seed 19, orange peel 9, rice wine 35, noodles additive 2, water are appropriate;
Described noodles additive is made by the raw material of following weight portion (kg): wheat germ powder 25, lotus rhizome 25, Stropharia rugoso-annulata 22, macadamia 23, apple 26, camellia powder 10, Japanses beauty-berry 6, cattail pollen 2, dandelion 3, swing handle eggplant 4, globe amaranth 4, pineapple peel 5, manyleaf meadowure rhizome and root 3, water are appropriate; Preparation method cleans lotus rhizome after peeling and after mixing, adds suitable quantity of water slow fire boiling 1.5 hours with Japanses beauty-berry, cattail pollen, dandelion, swing handle eggplant, globe amaranth, pineapple peel, manyleaf meadowure rhizome and root, takes out lotus rhizome and smashes into mud shape, and oven dry, pulverizes; Stropharia rugoso-annulata is cleaned and to be put into dryer after draining and dry, pulverize; Apple is cleaned to stoning and break into fruit juice, after macadamia shells, put into frying pan and fry perfume (or spice) to add cider slow fire to stir-fry dry to moisture consumption, pulverize, obtain mixed powder; The Lotus root congee of gained, Stropharia rugoso-annulata, mixed powder, wheat germ powder and other residual components are mixed.
The preparation method's of described noodles concrete steps are as follows:
(1) cornu caprae hircus, citron, Lan Xiangzi, wingystem veronicastrum herb are added in suitable quantity of water to slow fire boiling 2 hours, filter sediment, obtain decoction liquor;
(2) brown rice, millet are added to the decoction liquor of step 1 gained after cleaning, put into food steamer and cook, smash into mud shape, obtain coarse cereals mud, standby;
(3) orange peel is dried pulverize, taro cleans peeling, puts into together after rice wine heating is boiled and smashes into mud shape, obtains taro paste, standby;
(4) taro paste of the coarse cereals mud of step 2, step 3, flour and other residual components are mixed, stir, be modulated into dough, be reprocessed into noodles.

Claims (2)

1. a rice wine various grains noodle, it is characterized in that, by the raw material of following weight portion, made: flour 70-80, brown rice 30-40, millet 30-40, cornu caprae hircus 1-3, citron 1-2, blue fragrant sub-1-2, wingystem veronicastrum herb 1-2, taro 20-30, shrimp seed 16-22, orange peel 8-12, rice wine 30-40, noodles additive 1-2, water are appropriate;
Described noodles additive is made by the raw material of following weight portion: wheat germ powder 20-30, lotus rhizome 20-30, Stropharia rugoso-annulata 20-25, macadamia 20-30, apple 20-30, camellia powder 8-12, Japanses beauty-berry 6-7, cattail pollen 2-3, dandelion 3-4, swing handle eggplant 4-5, globe amaranth 4-5, pineapple peel 5-6, manyleaf meadowure rhizome and root 3-4, water are appropriate; Preparation method cleans lotus rhizome after peeling and after mixing, adds suitable quantity of water slow fire boiling 1-2 hour with Japanses beauty-berry, cattail pollen, dandelion, swing handle eggplant, globe amaranth, pineapple peel, manyleaf meadowure rhizome and root, takes out lotus rhizome and smashes into mud shape, and oven dry, pulverizes; Stropharia rugoso-annulata is cleaned and to be put into dryer after draining and dry, pulverize; Apple is cleaned to stoning and break into fruit juice, after macadamia shells, put into frying pan and fry perfume (or spice) to add cider slow fire to stir-fry dry to moisture consumption, pulverize, obtain mixed powder; The Lotus root congee of gained, Stropharia rugoso-annulata, mixed powder, wheat germ powder and other residual components are mixed.
2. according to rice wine various grains noodle described in claims 1, it is characterized in that, preparation method's concrete steps are as follows:
(1) cornu caprae hircus, citron, Lan Xiangzi, wingystem veronicastrum herb are added to slow fire boiling 1-2 hour in suitable quantity of water, filter sediment, obtain decoction liquor;
(2) brown rice, millet are added to the decoction liquor of step 1 gained after cleaning, put into food steamer and cook, smash into mud shape, obtain coarse cereals mud, standby;
(3) orange peel is dried pulverize, taro cleans peeling, puts into together after rice wine heating is boiled and smashes into mud shape, obtains taro paste, standby;
(4) taro paste of the coarse cereals mud of step 2, step 3, flour and other residual components are mixed, stir, be modulated into dough, be reprocessed into noodles.
CN201310677986.1A 2013-12-13 2013-12-13 Rice wine and coarse cereal noodle and preparation method thereof Pending CN103704604A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310677986.1A CN103704604A (en) 2013-12-13 2013-12-13 Rice wine and coarse cereal noodle and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310677986.1A CN103704604A (en) 2013-12-13 2013-12-13 Rice wine and coarse cereal noodle and preparation method thereof

Publications (1)

Publication Number Publication Date
CN103704604A true CN103704604A (en) 2014-04-09

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187360A (en) * 2014-07-04 2014-12-10 叶海峰 Health-care noodle capable of improving sub-health and preparation method thereof
CN104585615A (en) * 2015-01-13 2015-05-06 凤阳瑞诚食品科技有限公司 Anti-aging health maintenance flour

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103141760A (en) * 2013-02-27 2013-06-12 凤台县永丰面业有限公司 Oyster mushroom noodle and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103141760A (en) * 2013-02-27 2013-06-12 凤台县永丰面业有限公司 Oyster mushroom noodle and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187360A (en) * 2014-07-04 2014-12-10 叶海峰 Health-care noodle capable of improving sub-health and preparation method thereof
CN104585615A (en) * 2015-01-13 2015-05-06 凤阳瑞诚食品科技有限公司 Anti-aging health maintenance flour

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Application publication date: 20140409