CN103704604A - Rice wine and coarse cereal noodle and preparation method thereof - Google Patents
Rice wine and coarse cereal noodle and preparation method thereof Download PDFInfo
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- 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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- 235000012149 noodles Nutrition 0.000 title claims abstract description 28
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 16
- 235000013339 cereals Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 15
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 11
- 235000021329 brown rice Nutrition 0.000 claims abstract description 11
- 235000019713 millet Nutrition 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000004307 Citrus medica Species 0.000 claims abstract description 7
- 241001278775 Veronicastrum Species 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 9
- 241000958510 Stropharia rugosoannulata Species 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 244000099147 Ananas comosus Species 0.000 claims description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims description 6
- 240000003690 Callicarpa japonica Species 0.000 claims description 6
- 235000017595 Callicarpa japonica Nutrition 0.000 claims description 6
- 241000208467 Macadamia Species 0.000 claims description 6
- 244000061458 Solanum melongena Species 0.000 claims description 6
- 235000002597 Solanum melongena Nutrition 0.000 claims description 6
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 240000001398 Typha domingensis Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 240000001548 Camellia japonica Species 0.000 claims description 3
- 235000019987 cider Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000018597 common camellia Nutrition 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000224182 Gomphrena globosa Species 0.000 claims 2
- 240000001949 Taraxacum officinale Species 0.000 claims 2
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
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- 230000007812 deficiency Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 210000005036 nerve Anatomy 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 210000001835 viscera Anatomy 0.000 abstract description 2
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract 1
- 240000007926 Ocimum gratissimum Species 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 235000001727 glucose Nutrition 0.000 abstract 1
- 150000002304 glucoses Chemical class 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 230000002936 tranquilizing effect Effects 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 241000428813 Gomphrena Species 0.000 description 4
- 241000245665 Taraxacum Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000007306 turnover Effects 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
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
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.
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 |
Family
ID=50398276
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310677986.1A Pending CN103704604A (en) | 2013-12-13 | 2013-12-13 | Rice wine and coarse cereal noodle and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704604A (en) |
Cited By (2)
| 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)
| 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 |
-
2013
- 2013-12-13 CN CN201310677986.1A patent/CN103704604A/en active Pending
Patent Citations (1)
| 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)
| 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 |
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