CN103892205A - 一种荞面饸饹制作方法 - Google Patents
一种荞面饸饹制作方法 Download PDFInfo
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- 241000219051 Fagopyrum Species 0.000 title claims abstract description 37
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000012149 noodles Nutrition 0.000 title abstract 5
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 235000014347 soups Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 12
- 235000012255 calcium oxide Nutrition 0.000 claims description 6
- 239000000292 calcium oxide Substances 0.000 claims description 6
- 238000003801 milling Methods 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 235000011837 pasties Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 235000019738 Limestone Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007796 conventional method Methods 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000006028 limestone Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000006386 neutralization reaction Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000004080 punching Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004898 kneading Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 230000000881 depressing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations 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
- A23L23/00—Soups; Sauces; 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
- 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
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明属于食品加工技术领域,具体涉及一种荞面饸饹制作方法。本发明主要解决现有饸饹口味单一、原料单一等问题。本发明采取的技术方案为:一种荞面饸饹制作方法,包括以下步骤:(1)磨面;(2)和面;(3)压饸饹;(4)配汤;(5)食用。本发明具有制作简单、原料易得、绿色健康等优点。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种荞面饸饹制作方法。
背景技术
农业生产极大的推进了社会的发展,各种食品加工技术也伴随着不断进步。饸饹从无到有,已经经历了很长的时间,人们也在不断利用不同的原料和制作饸饹,试图获得更好的口感和味道。
发明内容
本发明主要针对现有饸饹口味单一、原料单一等问题,提供一种制作简单、原料易得、绿色健康的荞面饸饹制作方法。
本发明为实现上述目的而采取的技术方案为:
一种荞面饸饹制作方法,包括以下步骤:
(1)磨面:选粒大饱满、三棱四面得好荞麦,经过挑选、筛簸把杂质去掉,然后再用凉水淘洗干净,晾干后磨面,磨荞面时,先去皮,将去皮时带出的面粉扔掉,然后反复不断地上磨过罗将最好的面粉提取出来;
(2)和面:按照荞面与石灰石的重量比为40-50:1的比例取荞面和生石灰,在取荞面重量二分之一的水,将生石灰放入水中溶解成糊状,然后连水带灰搅匀分次倒入荞面中和匀,放置1-2小时后将和好的面压成圆柱体,备用;
(3)压饸饹:把饸饹床架在开水锅上方,取步骤(2)中的圆柱体放入饸饹床内,操作饸饹床压杆使其均匀的压下去,荞面饸饹压到开水锅里,等锅开后翻个筋斗即可捞起食用;
(4)配汤:根据个人口味按照常规方法先把咸盐、胡椒粉、米醋、姜、味精放进汤罐,再用急滚得开水冲泼,最后用麻油炸花椒一喷,即制成清汤;
(5)食用:食用时将清汤灌在饸饹上即可。
本发明采用上述技术方案,可以提供一种荞面饸饹制作方法,通过此方法可以很简单的制作荞面饸饹,食用方法大众,符合现代人的饮食观念,提倡人们多吃粗粮,同时也给自己的健康加分。
具体实施方式
实施例1
一种荞面饸饹制作方法,包括以下步骤:
(1)磨面:选粒大饱满、三棱四面得好荞麦,经过挑选、筛簸把杂质去掉,然后再用凉水淘洗干净,晾干后磨面,磨荞面时,先去皮,将去皮时带出的面粉扔掉,然后反复不断地上磨过罗将最好的面粉提取出来;本步骤中淘洗有两个作用,一可把附在荞面表面上的尘土和混杂在其中的其他杂质清洗干净,二可使荞麦增加适当的湿度,一般湿度在7%左右,提高面粉质量,使磨出的面粉口感既绵且筋;
(2)和面:按照荞面与石灰石的重量比为40-50:1的比例取荞面和生石灰,在取荞面重量二分之一的水,将生石灰放入水中溶解成糊状,然后连水带灰搅匀分次倒入荞面中和匀,放置1-2小时后将和好的面压成圆柱体,备用,本步骤中用石灰水和面一取其味,二取其筋,石灰如果上得太多则荞面发红,不仅难看且难吃;如果上的少了,饸饹压到锅里成了糊状捞不出来;
(3)压饸饹:把饸饹床架在开水锅上方,取步骤(2)中的圆柱体放入饸饹床内,操作饸饹床压杆使其均匀的慢慢的压下去,这样压下的饸饹表面光滑,吃起来有滑溜溜的感觉;如果压的太快或忽快忽慢,压出的饸饹就表面粗糙干涩,荞面饸饹压到开水锅里,等锅开后翻个筋斗即可捞起食用;
(4)配汤:根据个人口味按照常规方法先把咸盐、胡椒粉、米醋、姜、味精放进汤罐,再用急滚得开水冲泼,最后用麻油炸花椒一喷,即制成清汤;
(5)食用:食用时将清汤灌在饸饹上即可。
Claims (1)
1.一种荞面饸饹制作方法,其特征是包括以下步骤:
(1)磨面:选粒大饱满、三棱四面得好荞麦,经过挑选、筛簸把杂质去掉,然后再用凉水淘洗干净,晾干后磨面,磨荞面时,先去皮,将去皮时带出的面粉扔掉,然后反复不断地上磨过罗将最好的面粉提取出来;
(2)和面:按照荞面与石灰石的重量比为40-50:1的比例取荞面和生石灰,在取荞面重量二分之一的水,将生石灰放入水中溶解成糊状,然后连水带灰搅匀分次倒入荞面中和匀,放置1-2小时后将和好的面压成圆柱体,备用;
(3)压饸饹:把饸饹床架在开水锅上方,取步骤(2)中的圆柱体放入饸饹床内,操作饸饹床压杆使其均匀的压下去,荞面饸饹压到开水锅里,等锅开后翻个筋斗即可捞起食用;
(4)配汤:根据个人口味按照常规方法先把咸盐、胡椒粉、米醋、姜、味精放进汤罐,再用急滚得开水冲泼,最后用麻油炸花椒一喷,即制成清汤;
(5)食用:食用时将清汤灌在饸饹上即可。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107156644A (zh) * | 2017-05-10 | 2017-09-15 | 胡蔚 | 一种粗粮饸烙面的制作方法 |
CN110613090A (zh) * | 2019-09-16 | 2019-12-27 | 额日和木 | 一种荞面饸饹的制作方法 |
CN115624137A (zh) * | 2022-11-09 | 2023-01-20 | 李峻峰 | 一种荞面的加工工艺 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1288680A (zh) * | 2000-09-27 | 2001-03-28 | 马杰 | 水晶荞面饸饹挂面 |
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Patent Citations (1)
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CN1288680A (zh) * | 2000-09-27 | 2001-03-28 | 马杰 | 水晶荞面饸饹挂面 |
Non-Patent Citations (2)
Title |
---|
吴国栋: "羊肉臊子饸饹", 《中国食品》, no. 7, 31 December 1988 (1988-12-31), pages 40 * |
征程: "饸饹", 《烹调知识》, no. 7, 31 December 1994 (1994-12-31), pages 22 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107156644A (zh) * | 2017-05-10 | 2017-09-15 | 胡蔚 | 一种粗粮饸烙面的制作方法 |
CN110613090A (zh) * | 2019-09-16 | 2019-12-27 | 额日和木 | 一种荞面饸饹的制作方法 |
CN115624137A (zh) * | 2022-11-09 | 2023-01-20 | 李峻峰 | 一种荞面的加工工艺 |
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