CN103719663A - 一种芹菜粉丝制作方法 - Google Patents
一种芹菜粉丝制作方法 Download PDFInfo
- Publication number
- CN103719663A CN103719663A CN201310659358.0A CN201310659358A CN103719663A CN 103719663 A CN103719663 A CN 103719663A CN 201310659358 A CN201310659358 A CN 201310659358A CN 103719663 A CN103719663 A CN 103719663A
- Authority
- CN
- China
- Prior art keywords
- celery
- bean vermicelli
- sweet potato
- water
- celery juice
- Prior art date
- 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
Links
- 240000007087 Apium graveolens Species 0.000 title claims abstract description 31
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims abstract description 31
- 235000010591 Appio Nutrition 0.000 title claims abstract description 31
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 18
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000003825 pressing Methods 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 244000268590 Euryale ferox Species 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 4
- 230000000740 bleeding effect Effects 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 235000011837 pasties Nutrition 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 2
- 229920001592 potato starch Polymers 0.000 abstract 2
- 235000015067 sauces Nutrition 0.000 abstract 2
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 230000000295 complement effect Effects 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000008719 thickening Effects 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002650 habitual effect Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Abstract
本发明涉及一种芹菜粉丝的制作方法，属于食品加工领域，一种芹菜粉丝制作方法，其特征在于，包括以下步骤：（1）、勾芡，将芹菜榨汁，将红薯淀粉与芹菜汁进行混合成糊状，再向里面加水搅拌，加热并不断搅拌，调成芡；（2）、取红薯淀粉加入步骤（1）中的芡，再加入芹菜汁、水进行混合，用搅拌机搅拌，和成面团；（3）、将和好的面团放入打瓢机，轻压面团进行漏粉，漏入沸腾的水中，取出，放入循环冷水中冷却，冷却后将粉丝进行晾晒，晒干后，包装即可。本发明通过在红薯粉丝中加入芹菜汁，制得的粉丝不仅颜色好看，而且味道鲜美，红薯中的营养元素与芹菜汁中的营养元素互补，提高了粉丝的营养价值，同时弥补了市场的空白。
Description
技术领域
本发明属于食品加工领域，具体涉及一种芹菜粉丝制作方法。
背景技术
红薯含有丰富的淀粉、维生素、纤维素等人体必需的营养成分，还含有丰富的镁、磷、钙等矿物元素和亚油酸等。这些物质能保持血管弹性，对防治老年习惯性便秘十分有效。遗憾的是，人们大都以为吃红薯会使人发胖而不敢食用。其实恰恰相反，红薯是一种理想的减肥食品，它的热量只有大米的1/3，而且因其富含纤维素和果胶而具有阻止糖分转化为脂肪的特殊功能。
芹菜中钙、磷、铁、矿物质的含量高于一般绿色蔬菜，B族维生素含量较高。叶、茎含有挥发性物质，别具芳香。具有很高的营养价值和食疗保健作用。
粉丝主要用红薯粉制成，但是目前市场上还没有一款芹菜粉丝。
发明内容
本发明的目的是提供一种芹菜粉丝的制作方法，制成的粉丝不仅味道鲜美、营养丰富，而且颜色好看。
本发明通过以下技术方案实现：
一种芹菜粉丝制作方法，其特征在于，包括以下步骤：（1）、勾芡，将芹菜榨汁，将红薯淀粉10份与芹菜汁5-8份进行混合成糊状，再向里面加水5-10份搅拌，加热至90-95℃并不断搅拌，加热10-20min，调成芡；（2）、取红薯淀粉80-100份，加入步骤（1）中的芡，再加入芹菜汁15-20份、水20-30份进行混合，用搅拌机搅拌12-15min，和成面团；（3）、将和好的面团放入打瓢机，轻压面团进行漏粉，漏入沸腾的水中，煮12-15s，取出，放入循环冷水中冷却，冷却后将粉丝进行晾晒，晒干后，包装即可。
本发明的有益效果：本发明通过在红薯粉丝中加入芹菜汁，制得的粉丝不仅颜色好看，而且味道鲜美，红薯中的营养元素与芹菜汁中的营养元素互补，提高了粉丝的营养价值，同时弥补了市场的空白。
具体实施方式
实施例1
一种芹菜粉丝制作方法，其特征在于，包括以下步骤：（1）、勾芡，将芹菜榨汁，将红薯淀粉10份与芹菜汁5份进行混合成糊状，再向里面加水8份搅拌，加热至90℃并不断搅拌，加热15min，调成芡；（2）、取红薯淀粉90份，加入步骤（1）中的芡，再加入芹菜汁20份、水25份进行混合，用搅拌机搅拌15min，和成面团；（3）、将和好的面团放入打瓢机，轻压面团进行漏粉，漏入沸腾的水中，煮12s，取出，放入循环冷水中冷却，冷却后将粉丝进行晾晒，晒干后，包装即可。
实施例2
一种芹菜粉丝制作方法，其特征在于，包括以下步骤：（1）、勾芡，将芹菜榨汁，将红薯淀粉10份与芹菜汁8份进行混合成糊状，再向里面加水5份搅拌，加热至95℃并不断搅拌，加热20min，调成芡；（2）、取红薯淀粉100份，加入步骤（1）中的芡，再加入芹菜汁20份、水30份进行混合，用搅拌机搅拌15min，和成面团；（3）、将和好的面团放入打瓢机，轻压面团进行漏粉，漏入沸腾的水中，煮15s，取出，放入循环冷水中冷却，冷却后将粉丝进行晾晒，晒干后，包装即可。
Claims (1)
1.一种芹菜粉丝制作方法，其特征在于，包括以下步骤：（1）、勾芡，将芹菜榨汁，将红薯淀粉10份与芹菜汁5-8份进行混合成糊状，再向里面加水5-10份搅拌，加热至90-95℃并不断搅拌，加热10-20min，调成芡；（2）、取红薯淀粉80-100份，加入步骤（1）中的芡，再加入芹菜汁15-20份、水20-30份进行混合，用搅拌机搅拌12-15min，和成面团；（3）、将和好的面团放入打瓢机，轻压面团进行漏粉，漏入沸腾的水中，煮12-15s，取出，放入循环冷水中冷却，冷却后将粉丝进行晾晒，晒干后，包装即可。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310659358.0A CN103719663A (zh) | 2013-12-10 | 2013-12-10 | 一种芹菜粉丝制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310659358.0A CN103719663A (zh) | 2013-12-10 | 2013-12-10 | 一种芹菜粉丝制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719663A true CN103719663A (zh) | 2014-04-16 |
Family
ID=50444157
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310659358.0A Pending CN103719663A (zh) | 2013-12-10 | 2013-12-10 | 一种芹菜粉丝制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103719663A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918975A (zh) * | 2014-05-07 | 2014-07-16 | 娄志 | 一种粉丝的加工方法 |
| CN105361043A (zh) * | 2015-12-10 | 2016-03-02 | 张友兰 | 一种果蔬粉丝及其制备方法 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1321432A (zh) * | 2001-05-31 | 2001-11-14 | 欧元峰 | 一种含有芹菜营养成分的粉丝及其制作方法 |
| CN1535597A (zh) * | 2003-04-07 | 2004-10-13 | 吴凤锷 | 一种方便粉丝及其制造方法 |
| CN101011169A (zh) * | 2007-02-13 | 2007-08-08 | 黄绍敏 | 一种蔬菜、红薯粉条的制作方法 |
| CN101513236A (zh) * | 2009-04-03 | 2009-08-26 | 李长金 | 一种绿豆米线及其生产方法 |
| CN101731530A (zh) * | 2008-11-24 | 2010-06-16 | 魏晓丽 | 豌豆芹菜粉丝制作方法 |
-
2013
- 2013-12-10 CN CN201310659358.0A patent/CN103719663A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1321432A (zh) * | 2001-05-31 | 2001-11-14 | 欧元峰 | 一种含有芹菜营养成分的粉丝及其制作方法 |
| CN1535597A (zh) * | 2003-04-07 | 2004-10-13 | 吴凤锷 | 一种方便粉丝及其制造方法 |
| CN101011169A (zh) * | 2007-02-13 | 2007-08-08 | 黄绍敏 | 一种蔬菜、红薯粉条的制作方法 |
| CN101731530A (zh) * | 2008-11-24 | 2010-06-16 | 魏晓丽 | 豌豆芹菜粉丝制作方法 |
| CN101513236A (zh) * | 2009-04-03 | 2009-08-26 | 李长金 | 一种绿豆米线及其生产方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918975A (zh) * | 2014-05-07 | 2014-07-16 | 娄志 | 一种粉丝的加工方法 |
| CN105361043A (zh) * | 2015-12-10 | 2016-03-02 | 张友兰 | 一种果蔬粉丝及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103932274B (zh) | 一种牛骨风味芝麻酱及其制备方法 | |
| CN103637141B (zh) | 一种火锅调味料及其制备方法 | |
| CN103948004A (zh) | 一种果蔬牛肉酱及其制备方法 | |
| CN103932292A (zh) | 一种保健芝麻酱及其制备方法 | |
| CN101467672A (zh) | 营养保健速食食品及制作方法和食用方法 | |
| CN103719663A (zh) | 一种芹菜粉丝制作方法 | |
| CN107319294A (zh) | 一种桑叶茶面粉及其制作方法 | |
| CN103918975A (zh) | 一种粉丝的加工方法 | |
| CN103082208A (zh) | 一种萝卜糕及其制作方法 | |
| CN101972006A (zh) | 即食贻贝肉的制作方法 | |
| CN104757398A (zh) | 一种萝卜甜糕的加工方法 | |
| CN104186826A (zh) | 一种焦糖茶颗粒及其制备方法 | |
| CN101564146A (zh) | 一种黄豆香辣酱及其制作方法 | |
| CN103932293B (zh) | 一种竹盐芝麻酱及其制备方法 | |
| CN101962605A (zh) | 穇子酒酿制方法 | |
| CN104855774A (zh) | 一种降血压保健粉丝及其制备方法 | |
| CN104026501B (zh) | 一种茶香山楂片及其制备方法 | |
| CN105614354A (zh) | 一种调味拌菜葱油 | |
| CN104783106A (zh) | 一种羊肉烩面调料及其生产工艺 | |
| KR100394460B1 (ko) | 고구마 빵 및 그 제조방법 | |
| CN104757509A (zh) | 一种蒜香辣椒消食酱及其制备方法 | |
| CN105385523A (zh) | 一种五谷杂粮酒酿制方法 | |
| CN103932295A (zh) | 一种椰奶风味芝麻酱及其制备方法 | |
| CN103766760A (zh) | 一种开胃消食糯米锅巴及其制备方法 | |
| CN103932120B (zh) | 一种养心安神薯条及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140416 |