CN103960588A - Pleurotus ferulae Lenzi dried noodle and preparation method thereof - Google Patents
Pleurotus ferulae Lenzi dried noodle and preparation method thereof Download PDFInfo
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- CN103960588A CN103960588A CN201410164854.3A CN201410164854A CN103960588A CN 103960588 A CN103960588 A CN 103960588A CN 201410164854 A CN201410164854 A CN 201410164854A CN 103960588 A CN103960588 A CN 103960588A
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- Prior art keywords
- pleurotus ferulae
- lenzi
- pleurotus
- noodles
- preparation
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- 235000006521 Pleurotus eryngii var ferulae Nutrition 0.000 title claims abstract description 38
- 244000088486 Pleurotus eryngii var. ferulae Species 0.000 title claims abstract description 38
- 235000012149 noodles Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000005911 diet Nutrition 0.000 claims description 7
- 230000000378 dietary effect Effects 0.000 claims description 7
- 239000008187 granular material Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 108010068370 Glutens Proteins 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000009736 wetting Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 2
- 241000209140 Triticum Species 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 2
- 235000020627 health maintaining nutrition Nutrition 0.000 abstract 1
- 235000004280 healthy diet Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012795 verification Methods 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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)
- Microbiology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a Pleurotus ferulae Lenzi dried noodle and a preparation method thereof and relates to the field of food processing. The Pleurotus ferulae Lenzi dried noodle is prepared from the raw materials in a formula by weight: 400 g of fresh Pleurotus ferulae Lenzi, 1700 g of water, 8000 g of wheat flour, 120 g of salt and 8 g of edible alkali. The method provided by the invention comprises the following steps: (1) processing Pleurotus ferulae Lenzi; (2) dough making; (3) slaking; (4) preforming; (5) slitting and drying; (6) quantitative packing. According to the Pleurotus ferulae Lenzi dried noodle, as nutritious Pleurotus ferulae Lenzi is taken as mainly auxiliary material and processed to make dried noodles, an excellent Pleurotus ferulae Lenzi consumption method is provided and categories of the dried noodles are enriched; compared with traditional dried noodles, the Pleurotus ferulae Lenzi dried noodle has aromatic flavor, the mouth feel is fine and smooth and the increasing requirements of people for healthy diet, nutrition and diversity are met.
Description
Technical field
The present invention relates to food processing field, in particular a kind of Pleurotus ferulae vermicelli and preparation method thereof.
Background technology
Pleurotus ferulae, has another name called Pleurotus ferulae Lanzi.Gain the name because being grown on the draft medicinal plant asafoetide on Xinjiang of China arid grassland, and there is the medical curative effect identical with asafoetide Chinese medicine, therefore be described as " Tianshan Mountains god mushroom ".Fresh Pleurotus ferulae is pure white tall and big, and meat exquisiteness is fresh and tender, delicious good to eat, nutritious.Contain 18 seed amino acids, 8 kinds of essential amino acids of human body all possess, and also contain multivitamin and mineral matter, have asafoetide unique perfume.Through clinical verification, Pleurotus ferulae has anti-cancer and prevents cardiovascular pathogenetic effect, more some patient and the elderly's favor.
Summary of the invention
The object of the present invention is to provide a kind of Pleurotus ferulae vermicelli and preparation method thereof, can in eating vermicelli, fully absorb the nutrition of Pleurotus ferulae, guarantee that people are healthy.
Technical scheme of the present invention is as follows: a kind of preparation method of Pleurotus ferulae vermicelli, and these vermicelli make as follows:
(1) Pleurotus ferulae processing; Fresh A Wei mushroom is cleaned, ribboned;
And face (2); Water is put into together with Pleurotus ferulae to beater making beating 10 minutes, broken into the slurry of exquisiteness, thickness; Take flour and be put in stainless steel and washbasin, then add salt, dietary alkali and described Pleurotus ferulae slurry to mix; Pour mixture into dough mixing machine neutral plane, form dry wetting evenly, granule size is even, is the loose granule dough stock of loose bean curd scoriform, and it holds agglomerating, rub gently, and can loosely be still fine granularity structure; Wherein said fresh Pleurotus ferulae is 400 g, and water is 1700 g, and flour is 8000 g, and salt is 120 g, and dietary alkali is 8 g;
(3) slaking; The face of becoming reconciled in (2) is placed to 10 ~ 15 min, make dough further ripe, moisture is uniformly distributed, fully form gluten;
(4) compressing tablet; By the dough of slaking, by roll-in, formative tissue is fine and closely woven, is adhered mutually, and thickness is even, and smooth smooth wearing, after the multiple tracks roll-in of 6 ~ 8 times, rolls into 2 mm thickness and have wearing of certain toughness, is then cut into the noodles that thickness is 2 mm;
(5) dry; The noodles that cut are hung over to indoor drying, and indoor temperature is 50 DEG C, and relative humidity is 70 ~ 80%, and be 4 hours drying time;
(6) quantitative package; By dried noodles, cut into 18-24cm, make it send out long unanimously, after packaging, be finished product.
The Pleurotus ferulae vermicelli that described preparation method makes.
The present invention makes Pleurotus ferulae vermicelli greatly improve its nutritive value, also makes Pleurotus ferulae vermicelli aromatic flavour, and dietary alkali makes Pleurotus ferulae vermicelli have more toughness, not only greatly reduces the strip-breaking rate of noodles, more makes that these vermicelli are resistance to be chewed, and the lubricious exquisiteness of mouthfeel.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
A preparation method for Pleurotus ferulae vermicelli, these vermicelli make as follows:
(1) raw material: the special powder of wheat; Qitai produces Pleurotus ferulae.
(2) formula is as follows: former flour 8 kg of wheat, fresh Pleurotus ferulae 400 g, quality improver: edible salt 120 g and dietary alkali 8 g, water 1.7 kg.
(3) preparation method:
Step 1: Pleurotus ferulae is selected, cleaned, ribbon.1.7 kg water are put into beater together with fresh Pleurotus ferulae and pull an oar 10 minutes, break into the slurry of exquisiteness, thickness;
Step 2: take flour in stainless steel and washbasin, add salt, dietary alkali and Pleurotus ferulae slurry, mix, pour mixture into dough mixing machine neutral plane, form dry wetting evenly, granule size is even, be the loose granule dough stock of loose bean curd scoriform, it holds agglomerating, rubs gently, and can loosely be still fine granularity structure.
Step 3: the face of becoming reconciled is placed to 10 ~ 15 min, make dough further ripe, moisture is uniformly distributed, fully form gluten.
Step 4: by roll-in, formative tissue is fine and closely woven by the dough of slaking, is adhered mutually, and thickness is even, smooth smooth wearing, after the multiple tracks roll-in of 6 ~ 8 times, rolls into 2 mm thickness and has wearing of certain toughness, is then cut into the noodles that thickness is 2 mm.
Step 5: the noodles that cut are hung over to indoor drying, 50 DEG C of indoor temperatures, relative humidity is 70 ~ 80%, 4 hours drying times.
Step 6: by dried noodles, cut into 18-24cm, make it send out long unanimously, be finished product after packaging.
Claims (2)
1. a preparation method for Pleurotus ferulae vermicelli, is characterized in that these vermicelli make as follows:
(1) Pleurotus ferulae processing; Fresh A Wei mushroom is cleaned, ribboned;
And face (2); Water is put into together with Pleurotus ferulae to beater making beating 10 minutes, broken into the slurry of exquisiteness, thickness; Take flour and be put in stainless steel and washbasin, then add salt, dietary alkali and described Pleurotus ferulae slurry to mix; Pour mixture into dough mixing machine neutral plane, form dry wetting evenly, granule size is even, is the loose granule dough stock of loose bean curd scoriform, and it holds agglomerating, rub gently, and can loosely be still fine granularity structure; Wherein said fresh Pleurotus ferulae is 400 g, and water is 1700 g, and flour is 8000 g, and salt is 120 g, and dietary alkali is 8 g;
(3) slaking; The face of becoming reconciled in (2) is placed to 10 ~ 15 min, make dough further ripe, moisture is uniformly distributed, fully form gluten;
(4) compressing tablet; By the dough of slaking, by roll-in, formative tissue is fine and closely woven, is adhered mutually, and thickness is even, and smooth smooth wearing, after the multiple tracks roll-in of 6 ~ 8 times, rolls into 2 mm thickness and have wearing of certain toughness, is then cut into the noodles that thickness is 2 mm;
(5) dry; The noodles that cut are hung over to indoor drying, and indoor temperature is 50 DEG C, and relative humidity is 70 ~ 80%, and be 4 hours drying time;
(6) quantitative package; By dried noodles, cut into 18-24cm, make it send out long unanimously, after packaging, be finished product.
2. Pleurotus ferulae vermicelli that make according to claim 1 preparation method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410164854.3A CN103960588A (en) | 2014-04-23 | 2014-04-23 | Pleurotus ferulae Lenzi dried noodle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410164854.3A CN103960588A (en) | 2014-04-23 | 2014-04-23 | Pleurotus ferulae Lenzi dried noodle and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103960588A true CN103960588A (en) | 2014-08-06 |
Family
ID=51230996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410164854.3A Pending CN103960588A (en) | 2014-04-23 | 2014-04-23 | Pleurotus ferulae Lenzi dried noodle and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103960588A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872500A (en) * | 2015-06-05 | 2015-09-02 | 崔子扬 | Pleurotus ferulae Lenzi bean vermicelli and preparing method thereof |
| CN108450774A (en) * | 2018-01-09 | 2018-08-28 | 佛山市日可威食品科技研究院（普通合伙） | A kind of selenium-rich black Fermented Noodles with Tomato Nutrients and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578465A (en) * | 2011-11-26 | 2012-07-18 | 徐州工程学院 | Composite grape skin edible mushroom healthcare fine dried noodles and making method of noodles |
-
2014
- 2014-04-23 CN CN201410164854.3A patent/CN103960588A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578465A (en) * | 2011-11-26 | 2012-07-18 | 徐州工程学院 | Composite grape skin edible mushroom healthcare fine dried noodles and making method of noodles |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872500A (en) * | 2015-06-05 | 2015-09-02 | 崔子扬 | Pleurotus ferulae Lenzi bean vermicelli and preparing method thereof |
| CN108450774A (en) * | 2018-01-09 | 2018-08-28 | 佛山市日可威食品科技研究院（普通合伙） | A kind of selenium-rich black Fermented Noodles with Tomato Nutrients and preparation method thereof |
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| 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: 20140806 |