CN103750099A - Manufacturing method of fresh-yam pressed raw rice noodles - Google Patents
Manufacturing method of fresh-yam pressed raw rice noodles Download PDFInfo
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- CN103750099A CN103750099A CN201310717144.4A CN201310717144A CN103750099A CN 103750099 A CN103750099 A CN 103750099A CN 201310717144 A CN201310717144 A CN 201310717144A CN 103750099 A CN103750099 A CN 103750099A
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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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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
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- 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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a manufacturing method of fresh-yam pressed raw rice noodles. The manufacturing method comprises the operation steps of (1) selecting rice, soaking the rice, adding yam, pulping the yam with the soaked rice, and draining off rice milk; (2) uniformly kneading and mixing a fermentation substance with the drained rice milk, and then burying the mixture for 1-2 days in grass ash; (3) taking the rice milk out of the grass ash, preparing the rice milk into masses, and soaking at 75-80 DEG C; (4) putting the rice milk masses into a mold, pressing out rice noodles, and boiling in water. According to the manufacturing method disclosed by the invention, fresh yams and rice are mixed together and are pulped into the rice milk, the prepared rice noodles are delicious in taste and have functions of reducing blood sugar and blood fat, and the yams and the rice are prepared into pressed powder together to ensure that the pressed powder has effects of resisting oxidation, reducing blood sugar and improving and strengthening immunity and functions; further, the pressed raw rice noodles prepared by the method disclosed by the invention are sufficient in toughness, natural in color, strong in rice taste, tasty, refreshing and smooth; the raw materials for manufacturing the rice noodles are low in price, so that the rice noodles are relatively low in manufacturing cost and favorable for popularization to the public.
Description
Technical field
The present invention relates to the preparation method of food, particularly the raw preparation method of squeezing ground rice of a kind of Chinese yam.
Background technology
Chinese yam, Dioscoreaceae, Dioscorea 1 year or perennial prehensile liana, claim again Chinese yam.The edible Chinese yam of China history of existing several thousand, in the < < Sheng Nong's herbal classic > > of Han dynasty, record " Chinese yam taste is sweet; property is flat; in main supporting, qi-restoratives is won, except fever and chills perverse trend; tonifying middle-Jiao and Qi power; longue meat, takes normal hearing and eyesight for a long time ", be used as good Chinese herbal medicine.The plant chemical ingredient of the underground stem tuber of Chinese yam is very abundant, comprise starch, polysaccharide, protein, amino acid, saponin, allantoin, various trace elements (comprising calcium, phosphorus, iron, magnesium, potassium, sodium etc.), amylase, choline, batatasins, crude fibre, pectin, ascorbic acid, nicotinic acid, polyphenol oxidase etc., human body and animal are had to special bioactive functions.Compared with the underground stem tuber or piece root of the crops such as potato, sweet potato, taro, lotus rhizome, in Chinese yam stem tuber, amylose and protein content are higher, and fat content is lower, is nutritious vegetable food.The traditional Chinese medical science thinks that Chinese yam has tonifying lung, reinforces the kidney, the effect of invigorating the spleen, benefit essence, cures mainly cough due to consumptive disease, quenches one's thirst, splenasthenic diarrhea, and the lower and urine of protracted dysentery, seminal emission band takes place frequently etc.Medical science thinks that Chinese yam starch has the effect that reduces blood sugar, blood fat now.Chinese yam polysaccharide has anti-sudden change, antitumor and oxidation resistant biologically active; Reduce the effect of blood sugar and improvement and enhancing immunity and function.Protein in Chinese yam has the functions such as hypotensive, anti-ageing, anticancer.The effects such as that Chinese yam saponin has is anti-ageing, antitumor, reducing blood lipid, regulating intestinal canal function.
The raw ground rice that squeezes claims again the raw powder that squeezes, and the most traditional raw ground rice that squeezes is from Pu Miao town, with soft, sliding, fragrant, also has unusual raw micro-acid of squeezing ground rice and well-known.Locals introduces, and Here it is, and ground rice is squeezed in Yongning name snack life.This place ground rice now squeezes now and eats, though not titled with " one is exhausted ", be the signboard of Yongning cuisines.Normally ground rice on the market, nothing more than " cutting powder " and " squeezing powder " two kinds, is made flat and long be commonly called as " cutting powder " powder ball, circle and long title " squeezing powder ", and this place is had a liking for and is liked to eat " the raw powder that squeezes " only." squeezing powder " " raw squeeze powder " is though the change of one wordThe difference lies in a single word only, but technique, outward appearance, mouthfeel, food method are far from each other, " the raw powder that squeezes " is as the term suggests be the in season ground rice of making, excellent place is just in " life " of its making, " fresh " while eating, this and other are made in advance, then through pack, store, transporting, and finally could arrive the objective edible ground rice of powder shop supply and be hundred million different.
Summary of the invention
The present invention is based on nutrition, the raw preparation method of squeezing ground rice of a kind of fresh Chinese yam of delicious, fresh refreshing invention, the raw ground rice that squeezes of the Chinese yam that provide a kind of low price, is of high nutritive value, meanwhile, can nurse one's health the various nutrition of needed by human body, supplements different kinds of proteins.
For achieving the above object, technical scheme of the present invention is as follows:
The raw preparation method of squeezing ground rice of fresh Chinese yam, comprises following operating procedure:
(1) choosing rice, keeps water temperature to be 30～40 ℃ and soaks 35～55min, and the meter Yi Qi making beating after adding Chinese yam and soaking, drains Rice & peanut milk;
(2) Rice & peanut milk after draining in fermented material and step (1) is rubbed and mixed evenly, then put into plant ash and bury 1～2 day;
(3) Rice & peanut milk in step (2) plant ash is taken out, make bulk, put into 75～80 ℃ of immersions, the time is less than 30min, takes out;
(4) the Rice & peanut milk group taking out in step (3) is put into mould, squeezing powder delivery, poach, obtains.
Preferably, the Chinese yam adding in step (1) is 1:10 with the mass ratio of rice.
Preferably, the Chinese yam described in step (1) is through peeling, rinsing, slicing treatment.
Preferably, described Chinese yam is fresh Chinese yam.
Preferably, the rice of making a living of the fermented material described in step (2) is cooked into rotten meal, then mashes, until complete clog great Bai cake is fermented material.
Preferably, adding the mass ratio of fermented material and Rice & peanut milk is 1～3:80～100
Preferably, described plant ash are dogstail ash or straw ash.
Preferably, in step (1), Rice & peanut milk is drained for: with sack, Rice & peanut milk is hung up, drains the water, by mass percentage, when water content in Rice & peanut milk is 65～75%.
Preferably, in step (3), general pale yellow when Rice & peanut milk dough epidermis, in group, be still white shape.
Beneficial effect of the present invention is:
The present invention is by mixing fresh Chinese yam to break into Rice & peanut milk with rice, prepared ground rice delicate flavour is pure, and Chinese yam has tonifying lung, reinforces the kidney, the effect of invigorating the spleen, benefit essence, also there is the effect that reduces blood sugar, blood fat, Chinese yam is made squeezing powder together with Rice & peanut milk, makes to squeeze powder and has anti-oxidant, to reduce blood sugar and improvement and enhancing immunity and function effect; Further, in the present invention, Rice & peanut milk group puts into plant ash and ferments, the raw ground rice toughness foot that squeezes making, and color and luster nature, meter Xiang Nong is strongly fragrant, tasty and refreshing smooth; Further, it is cheap that the present invention makes the prices of raw and semifnished materials, makes cost of manufacture cheaper, is of value to masses and promotes.
The specific embodiment
Referring to the specific embodiment, further describe the present invention, to make those skilled in the art can implement according to this with reference to description word, protection domain of the present invention is not limited by embodiments of the present invention.
Embodiment 1
Select next year old rice 10kg of high-quality, put into basin and soak 55min, keeping during this time water temperature is 30 ℃; The raw rice of 1kg is cooked into rotten meal, is then put in clean stone mortar and mashes, until the complete soft great Bai cake of clog is standby as fermented material; Fresh Chinese yam peeling, rinsing is clean, then Chinese yam clean rinsing is cut into sheet; meter Yi Qi making beating after adding Chinese yam that 1kg has cuting slice and soaking, hangs Rice & peanut milk up with white cloth bag, drains the water; When water content in Rice & peanut milk is 75%, takes off and spread out, add the ready-made fermented material of 125g, with drain after the Rice & peanut milk spread out rub and mix evenly, form bulk, then put into dogstail ash and bury 2 days; Rice & peanut milk group in dogstail ash is taken out, make 10 millet slurry bulks, put into 75 ℃ of immersions, after 27min, the epidermis yellowing of millet slurry group, takes out; The millet slurry group of taking-up is put into mould, and squeezing powder delivery, puts into shrimp eye water and boils 5min, obtains the raw ground rice that squeezes of fresh Chinese yam.
Embodiment 2
Select next year old rice 10kg of high-quality, put into basin and soak 45min, keeping during this time water temperature is 35 ℃; The raw rice of 1kg is cooked into rotten meal, is then put in clean stone mortar and mashes, until the complete soft great Bai cake of clog is standby as fermented material; Fresh Chinese yam peeling, rinsing is clean, then Chinese yam clean rinsing is cut into sheet; meter Yi Qi making beating after adding Chinese yam that 1kg has cuting slice and soaking, hangs Rice & peanut milk up with white cloth bag, drains the water; When water content in Rice & peanut milk is 70%, takes off and spread out, add the ready-made fermented material of 222g, with drain after the Rice & peanut milk spread out rub and mix evenly, form bulk, then put into peanut straw ash and bury 1.5 days; Rice & peanut milk group in peanut straw ash is taken out, make 10 millet slurry bulks, put into 78 ℃ of immersions, after 20min, the epidermis yellowing of millet slurry group, takes out; The millet slurry group of taking-up is put into mould, and squeezing powder delivery, puts into shrimp eye water and boils 6min, obtains the raw ground rice that squeezes of fresh Chinese yam.
Embodiment 3
Select next year old rice 10kg of high-quality, put into basin and soak 35min, keeping during this time water temperature is 40 ℃; The raw rice of 1kg is cooked into rotten meal, is then put in clean stone mortar and mashes, until the complete soft great Bai cake of clog is standby as fermented material; Fresh Chinese yam peeling, rinsing is clean, then Chinese yam clean rinsing is cut into sheet; meter Yi Qi making beating after adding Chinese yam that 1kg has cuting slice and soaking, hangs Rice & peanut milk up with white cloth bag, drains the water; When water content in Rice & peanut milk is 65%, takes off and spread out, add the ready-made fermented material of 300g, with drain after the Rice & peanut milk spread out rub and mix evenly, form bulk, then put into soybean stalk ash and bury 1 day; Rice & peanut milk group in soybean stalk ash is taken out, make 10 millet slurry bulks, put into 80 ℃ of immersions, after 9min, the epidermis yellowing of millet slurry group, takes out; The millet slurry group of taking-up is put into mould, and squeezing powder delivery, puts into shrimp eye water and boils 5min, obtains the raw ground rice that squeezes of fresh Chinese yam.
The present invention is by mixing fresh Chinese yam to break into Rice & peanut milk with rice, prepared ground rice delicate flavour is pure, and Chinese yam has tonifying lung, reinforces the kidney, the effect of invigorating the spleen, benefit essence, also there is the effect that reduces blood sugar, blood fat, Chinese yam is made squeezing powder together with Rice & peanut milk, makes to squeeze powder and has anti-oxidant, to reduce blood sugar and improvement and enhancing immunity and function effect; Further, in the present invention, Rice & peanut milk group puts into plant ash and ferments, the raw ground rice toughness foot that squeezes making, and color and luster nature, meter Xiang Nong is strongly fragrant, tasty and refreshing smooth; Further, it is cheap that the present invention makes the prices of raw and semifnished materials, makes cost of manufacture cheaper, is of value to masses and promotes.
Claims (9)
1. the raw preparation method of squeezing ground rice of fresh Chinese yam, is characterized in that, comprises following operating procedure:
(1) choosing rice, keeps water temperature to be 30～40 ℃ and soaks 35～55min, and the meter Yi Qi making beating after adding Chinese yam and soaking, drains Rice & peanut milk;
(2) Rice & peanut milk after draining in fermented material and step (1) is rubbed and mixed evenly, then put into plant ash and bury 1～2 day;
(3) Rice & peanut milk in step (2) plant ash is taken out, make bulk, put into 75～80 ℃ of immersions, the time is less than 30min, takes out;
(4) the Rice & peanut milk group taking out in step (3) is put into mould, squeezing powder delivery, poach, obtains.
2. the preparation method that ground rice is squeezed in fresh Chinese yam life according to claim 1, is characterized in that: the Chinese yam adding in step (1) is 1:10 with the mass ratio of rice.
3. the preparation method that ground rice is squeezed in fresh Chinese yam life according to claim 1, is characterized in that: the Chinese yam described in step (1) is through peeling, rinsing, slicing treatment.
4. according to the raw preparation method of squeezing ground rice of fresh Chinese yam described in claim 1 or 3, it is characterized in that: described Chinese yam is fresh Chinese yam.
5. the raw preparation method of squeezing ground rice of fresh Chinese yam according to claim 1, is characterized in that: the rice of making a living of the fermented material described in step (2) is cooked into rotten meal, then mashes, until clog great Bai cake is completely fermented material.
6. the preparation method that ground rice is squeezed in fresh Chinese yam life according to claim 1, is characterized in that: the mass ratio that adds fermented material and Rice & peanut milk in step (2) is 1～3:80～100.
7. the preparation method that ground rice is squeezed in fresh Chinese yam life according to claim 1, is characterized in that: the plant ash described in step (2) are dogstail ash or straw ash.
8. the raw preparation method of squeezing ground rice of fresh Chinese yam according to claim 1, is characterized in that: in step (1), Rice & peanut milk is drained for: with sack, Rice & peanut milk is hung up, drains the water, by mass percentage, when water content in Rice & peanut milk is 65～75%.
9. the preparation method that ground rice is squeezed in fresh Chinese yam life according to claim 1, is characterized in that: in step (3), general pale yellow when Rice & peanut milk dough epidermis, in group, be still white shape.
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