CN103719709A - Wild lobster noodle and preparation method thereof - Google Patents
Wild lobster noodle and preparation method thereof Download PDFInfo
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- CN103719709A CN103719709A CN201310663378.5A CN201310663378A CN103719709A CN 103719709 A CN103719709 A CN 103719709A CN 201310663378 A CN201310663378 A CN 201310663378A CN 103719709 A CN103719709 A CN 103719709A
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- 241000238565 lobster Species 0.000 title claims abstract description 76
- 235000012149 noodles Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 6
- 241000238557 Decapoda Species 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 13
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- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
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- 206010001497 Agitation Diseases 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000111489 Gardenia augusta Species 0.000 description 1
- 235000018958 Gardenia augusta Nutrition 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
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- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 239000005864 Sulphur Substances 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
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- 102000005937 Tropomyosin Human genes 0.000 description 1
- 108010030743 Tropomyosin Proteins 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 241000251539 Vertebrata <Metazoa> Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
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- 238000001125 extrusion Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
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- 235000015096 spirit Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a wild lobster noodle and adopts the following technical scheme: the wild lobster noodle comprises the following ingredients according to the weight ratio: 100 jin flour, 10-13 jin lobster sauce powder, 3-5 liang winter lotus, 6-9 liang white lotus, 1-3 jin gorgon fruit, 4-8 snake galls, 2-4 ox galls, 4-6 jin eggs, 1.5-2 liang dietary salt and 1.5-2 liang dietary alkali; noodles made according to the formula provided by the invention can retain the nutrition of lobsters to the greatest extent and the noodles have the characteristics of delicious taste, softness and smoothness.
Description
Technical field
The present invention relates to food processing technology field, refer in particular to a kind of wild lobster noodles that utilize fresh and alive lobster juice to make.
Background technology
Traditional noodle processing method is all that wheat is raw material, through abrasive dust, adds appropriate water and additive extrusion modling, obtains finished product after air-dry, and described additive is generally to add alkaline matter, to increase pliable and tough U.S. of product.But the sensory of noodles that said method is made is general, along with the raising of expanding economy and people's living standard, also more and more higher to the requirement of food, the requirement of food is not only wanted to delicious nice, but also require natural food safety, nutrition and health care; Noodles in the past lack active material and enough nutrition, can not meet people's requirement.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of mouthfeel good, be of high nutritive value, delicious flavour, tender smooth wild lobster noodles and preparation method thereof.
For achieving the above object, technical scheme provided by the present invention is: a kind of wild lobster noodles, and the weight ratio of described noodles is: 100 jin, flour, lobster juice powder 10-13 jin, winter lotus 3-5 two, white lotus 6-9 two, Qian Shi 1-3 jin, snake gall 4-8, ox courage 2-4, egg 4-6 jin, salt 1.5-2 two, dietary alkali 1.5-2 two;
The preparation method of above-mentioned formula is:
1), lobster check and accept and select, the lobster of fishing for waters is carried out to health generaI investigation, carry out the detection of heavy metal, residues of pesticides; While selecting shrimp source, need to reject dead shrimp, old shell shrimp, peculiar smell shrimp and all dirt;
2), lobster is foster clearly, clear supporting in groove, fills it up with the drinking water that meets national standard, and the lobster of select is put into and supports clearly groove and support clearly 2-8 days, described clear raisings of not taking food in clear water of supporting, removes the interior impurity of lobster body;
3), clear raw meat sterilization, in sterilization groove, inject the drinking water that meets national standard, in water, add appropriate salt, the weight ratio of water and salt is: 1 ton: 300-400g; Fresh and alive lobster after clear supporting is put into salt solution and soak 3-6 minute; By 1 ton, water: the proportion of 100g adds rice vinegar, stir, and then soak 5-10 minute;
4), lobster dehydration, will go the lobster after raw meat soaks be placed in gauze and wrap, then get rid of to surface obviously water stain;
5), steam lobster mucus, the lobster after dehydration is put into digester and carries out boiling, make lobster mucus, standby;
6), extract lobster juice, until lobster mucus, be down to 40-50 while spending, extract juice, cooling rear dry, standby;
7), dried lobster juice is carried out to ultramicro grinding, make lobster juice powder, standby;
8), winter lotus, white lotus, Qian Shi are pulverized respectively, standby;
9), flour, lobster juice powder, salt, alkali, winter lotus powder, white lotus powder, Qian Shi powder are mixed and stirred;
10), that above-mentioned mixed powder is added to water is moistening, adds snake gall, ox courage, egg to be uniformly mixed, and makes crude green body;
11), by the slivering of crude green body cylinder pressure, at 30-40 degree temperature, be dried, lobster face.
1, from protein component, the protein content of lobster is 18.9%, higher than most fresh water and seawater fishes and shrimps, its amino acid composition is better than meat, contain human body necessary and in body, can not synthesize or 8 kinds of essential amino acids of synthetic quantity deficiency, not only comprise isoleucine, tryptophan, lysine, phenylalanine, valine and threonine, but also contain the little arginine of vertebrate in-vivo content, in addition, lobster also to contain child be also essential histidine.2, the fat content of lobster is only 0.2%, not only much lower than livestock and poultry meat, also more much lower than freshwater shrimp, prawn, and also its fat is comprised of the necessary unrighted acid of human body mostly, easily by human body, digested and absorb, and there is the effect that prevents that cholesterol from accumulating in vivo.3, lobster is the same with other aquatic products, contains the necessary mineralogical composition of human body, and wherein content is more calcium, sodium, potassium, magnesium, phosphorus, and content is important iron, sulphur, copper etc.Lobster mineral total amount is about 1.6%, and wherein the content of calcium, phosphorus, sodium and iron is all high than general livestock and poultry meat, also high than prawn.Therefore, often edible lobster can keep excitability neural, muscle.4, from vitamin ingredients, lobster is also one of important sources of liposoluble vitamin, and lobster is rich in vitamin A, C, D, substantially exceeds the content of terrestrial animal.Two. in the food therapy value 1 of lobster, the protein of lobster, contain more tropomyosin and paramyosinogen.Therefore, edible lobster has the function of kidney tonifying, establishing-Yang, enriching yin, stomach invigorating, also very valuable to improving exercise tolerance.2, lobster crust is redder than other shrimp shells.This is because lobster contains more iron, calcium and carrotene than other shrimps.Lobster shell is the same with meat very favourable to health, and it is effective in cure to various diseases.By crab, shrimp shell and cape jasmine unstrained spirits powdered, can treat neuralgia, rheumatism, polio, epilepsy, stomach trouble and gynaecological disease etc., the noodles that adopt this method to make, can retain lobster nutrition to greatest extent, and the noodles of making have delicious flavour, tender smooth feature.
The specific embodiment
The invention will be further described below, and preferred embodiment of the present invention is: the weight ratio of the described noodles described in the present embodiment is: 100 jin, flour, 10 jin, lobster juice powder, winter 5 liang, lotus, 9 liang of white lotus, 3 jin of Qian Shi, 8 of snake galls, 4, ox courage, 6 jin, egg, 2 liang of salt, 2 liang of dietary alkalis;
The preparation method of above-mentioned formula is:
First carry out lobster examination and select, the lobster of fishing for waters is carried out to health generaI investigation, carrying out the detection of heavy metal, residues of pesticides; While selecting shrimp source, need to reject dead shrimp, old shell shrimp, peculiar smell shrimp and all dirt; Then clear supporting in groove, fill it up with the drinking water that meets national standard, the lobster of select is put into foster clearly groove and support clearly 2-8 days, the described clear raising of not taking food in clear water, the impurity in removing lobster body of supporting; After clear supporting, in sterilization groove, inject the drinking water that meets national standard, add appropriate salt in water, the weight ratio of water and salt is: 1 ton: 300-400g; Fresh and alive lobster after clear supporting is put into salt solution and soak 3-6 minute; By 1 ton, water: the proportion of 100g adds rice vinegar, stir, and then soak 5-10 minute; To go the lobster after raw meat soaks be placed in gauze and wrap, then get rid of obviously not water stain to surface; Lobster after dehydration is put into digester and carry out boiling, make lobster mucus, standby; Until lobster mucus, be down to 40-50 while spending, extract juice, cooling rear dry, standby; Dried lobster juice is carried out to ultramicro grinding, make lobster juice powder, standby; Winter lotus, white lotus, Qian Shi are pulverized respectively, standby; Flour, lobster juice powder, salt, alkali, winter lotus powder, white lotus powder, Qian Shi powder are mixed and stirred; Above-mentioned mixed powder is added to water moistening, add snake gall, ox courage, egg to be uniformly mixed, make crude green body; By the slivering of crude green body cylinder pressure, at 30-40 degree temperature, be dried, lobster face.The noodles that this method is made can retain lobster nutrition to greatest extent, and the noodles of making have delicious flavour, tender smooth feature.
The embodiment of the above is only the present invention's preferred embodiment, not with this, limits practical range of the present invention, therefore the variation that all shapes according to the present invention, principle are done all should be encompassed in protection scope of the present invention.
Claims (1)
1. wild lobster noodles, is characterized in that: the weight ratio of described noodles is: 100 jin, flour, lobster juice powder 10-13 jin, winter lotus 3-5 two, white lotus 6-9 two, Qian Shi 1-3 jin, snake gall 4-8, ox courage 2-4, egg 4-6 jin, salt 1.5-2 two, dietary alkali 1.5-2 two;
The preparation method of above-mentioned formula is:
1), lobster check and accept and select, the lobster of fishing for waters is carried out to health generaI investigation, carry out the detection of heavy metal, residues of pesticides; While selecting shrimp source, need to reject dead shrimp, old shell shrimp, peculiar smell shrimp and all dirt;
2), lobster is foster clearly, clear supporting in groove, fills it up with the drinking water that meets national standard, and the lobster of select is put into and supports clearly groove and support clearly 2-8 days, described clear raisings of not taking food in clear water of supporting, removes the interior impurity of lobster body;
3), clear raw meat sterilization, in sterilization groove, inject the drinking water that meets national standard, in water, add appropriate salt, the weight ratio of water and salt is: 1 ton: 300-400g; Fresh and alive lobster after clear supporting is put into salt solution and soak 3-6 minute; By 1 ton, water: the proportion of 100g adds rice vinegar, stir, and then soak 5-10 minute;
4), lobster dehydration, will go the lobster after raw meat soaks be placed in gauze and wrap, then get rid of to surface obviously water stain;
5), steam lobster mucus, the lobster after dehydration is put into digester and carries out boiling, make lobster mucus, standby;
6), extract lobster juice, until lobster mucus, be down to 40-50 while spending, extract juice, cooling rear dry, standby;
7), dried lobster juice is carried out to ultramicro grinding, make lobster juice powder, standby;
8), winter lotus, white lotus, Qian Shi are pulverized respectively, standby;
9), flour, lobster juice powder, salt, alkali, winter lotus powder, white lotus powder, Qian Shi powder are mixed and stirred;
10), that above-mentioned mixed powder is added to water is moistening, adds snake gall, ox courage, egg to be uniformly mixed, and makes crude green body;
11), by the slivering of crude green body cylinder pressure, at 30-40 degree temperature, be dried, lobster face.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310663378.5A CN103719709A (en) | 2013-12-10 | 2013-12-10 | Wild lobster noodle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310663378.5A CN103719709A (en) | 2013-12-10 | 2013-12-10 | Wild lobster noodle and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719709A true CN103719709A (en) | 2014-04-16 |
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| CN201310663378.5A Pending CN103719709A (en) | 2013-12-10 | 2013-12-10 | Wild lobster noodle and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907962A (en) * | 2014-04-25 | 2014-07-09 | 黄勇生 | Noodle shrimp and preparation method thereof |
| CN110786452A (en) * | 2019-11-28 | 2020-02-14 | 湖南金林食品科技有限责任公司 | Method for making baby nutritional noodles |
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| CN1145191A (en) * | 1996-02-08 | 1997-03-19 | 刘文龙 | Snack noodles with seafoot containing iodine and its soup material |
| CN102599419A (en) * | 2012-03-29 | 2012-07-25 | 牟思政 | Noodles and preparation method thereof |
| CN102823636A (en) * | 2011-06-14 | 2012-12-19 | 湖北大自然农业实业有限公司 | Preparation method for processing peeled shrimp by utilization of crayfish |
| CN103039547A (en) * | 2012-12-20 | 2013-04-17 | 苏州天南星生物科技有限公司 | Health food containing zaocys dhumnade |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145191A (en) * | 1996-02-08 | 1997-03-19 | 刘文龙 | Snack noodles with seafoot containing iodine and its soup material |
| CN102823636A (en) * | 2011-06-14 | 2012-12-19 | 湖北大自然农业实业有限公司 | Preparation method for processing peeled shrimp by utilization of crayfish |
| CN102599419A (en) * | 2012-03-29 | 2012-07-25 | 牟思政 | Noodles and preparation method thereof |
| CN103039547A (en) * | 2012-12-20 | 2013-04-17 | 苏州天南星生物科技有限公司 | Health food containing zaocys dhumnade |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907962A (en) * | 2014-04-25 | 2014-07-09 | 黄勇生 | Noodle shrimp and preparation method thereof |
| CN103907962B (en) * | 2014-04-25 | 2016-06-22 | 黄勇生 | A kind of upper thread shrimp and preparation method thereof |
| CN110786452A (en) * | 2019-11-28 | 2020-02-14 | 湖南金林食品科技有限责任公司 | Method for making baby nutritional noodles |
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