CN103976273B - A kind of Salted duck egg strengthens clearly non-fried convenience type zheganmian and production method thereof - Google Patents
A kind of Salted duck egg strengthens clearly non-fried convenience type zheganmian and production method thereof Download PDFInfo
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- CN103976273B CN103976273B CN201410210796.3A CN201410210796A CN103976273B CN 103976273 B CN103976273 B CN 103976273B CN 201410210796 A CN201410210796 A CN 201410210796A CN 103976273 B CN103976273 B CN 103976273B
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- salted duck
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- 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
- A23L15/00—Egg products; Preparation or treatment thereof
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- 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
- A23L7/113—Parboiled or instant pasta
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Abstract
The present invention relates to a kind of Salted duck egg and strengthen clearly non-fried convenience type zheganmian, the edible salt of the flour by 45-48%, the dietary alkali of 0.1-0.3%, 1-2%, the Salted duck egg of 1-3% are clear, the water of the acetate starch of 2-4%, 10-15% fishbone soup and 25-35% is prepared from; Described percentage is mass percent.Present invention also offers the preparation method of above-mentioned zheganmian: by dry fish-bone abrasive dust, to fill a prescription 120 DEG C of high pressure 40 minutes by fishbone soup; Add supplementary material by formula to enter twin shaft double speed dough mixing machine and stir; Proof 40-50 minute; Dough sheet after proofing carries out pressure surface by continuous tablet press machine and opens bar; Continuous print noodles carry out boiling 30-40 minute by continuous water machine for steaming; Cut quantitatively, forming surface cake; Face cake enters air drier dry disinfection 30-40 minute; Air-cooled; Add various taste flavor pack and be packaged into finished product non-fried convenience type zheganmian.The zheganmian that the present invention obtains not only has traditional zheganmian local flavor, portably use conveniently, and its rehydration time is shorter.
Description
Technical field
The present invention relates to a kind of Salted duck egg and strengthen clearly non-fried convenience type zheganmian and production method thereof.
Background technology
Zheganmian, i.e. Wuhan zheganmian, with three Western regions plande noodles, Yi Fu face, Guangdong and Guangxi Provinces, Sichuan Sichuan noodles, northern fried bean sauce be called Chinese five your name faces, are the too early snacks having much Wuhan characteristic.Zheganmian is one of foremost food in Wuhan, is inalienable part in people from Wuhan life, and becomes the Wuhan food representative occupied a tiny space in the snack representative in the whole nation in their mind.Noodles very thin root has biceps, and color and luster is yellow and glossy, and flavour is delicious.Mix with batchings such as sesame oil, sesame paste, dried shrimp, spiced pickles, have more characteristic.At present, the making of zheganmian is generally craft, now does and now eats, and owing to making trouble, carrying inconvenience, is difficult to the different demands meeting people.
For solve people carry, easy to use, prior art has produced various instant noodles.Existing instant noodles generally divide frying surface and non-fried noodles.Scientific research proves, under the high temperature of starch food products more than 120 DEG C, fried being easy to produces a kind of easily carcinogenic chemical-acrylamide.In January, 2005, the World Health Organization discloses ten large junk food lists, and fried food and instant noodles rank the 1st and the 7th respectively.And then in April, 2005 and September, the Ministry of Public Health of China makes an announcement for twice, advising that national consumer avoids long-time or high-temperature cooking starch food products as far as possible, change based on fried and eating habit that is high-fat food, reducing the health hazard that may cause because taking in carcinogenic substance acrylamide.Prevent fried food the harm of public health to be more and more subject to the attention of government, the public, this is a kind of main trend.Non-fried instant noodle maintains raw grain nutritional labeling to greatest extent and is not destroyed, have low fat, low in calories, be rich in the remarkable advantages such as dietary fiber.But non-fried noodles rehydration time is longer, frying surface dominates the market for a long time and has cultivated the custom that consumer facilitates papula face time 3-5 minute, causes after in non-fried instant noodle to consumer's hand, often steeps bad.Rehydration time becomes non-fried instant noodle industry development bottleneck.
Salted duck egg, as Chinese tradition food, enjoys and likes, but preserved egg yellow is of many uses, causes egg white output rich, utilizes limited, be mainly used in Feed Manufacturing at present.
Summary of the invention
The object of the present invention is to provide a kind of Salted duck egg to strengthen clearly non-fried convenience type zheganmian and production method thereof, the zheganmian obtained not only has traditional zheganmian local flavor, portably use conveniently, and its rehydration time is shorter.
Technical scheme provided by the invention is: a kind of Salted duck egg strengthens clearly non-fried convenience type zheganmian, and the edible salt of the flour by 45-48%, the dietary alkali of 0.1-0.3%, 1-2%, the Salted duck egg of 1-3% are clear, the water (i.e. the water of surplus) of the acetate starch of 2-4%, 10-15% fishbone soup and 25-35% is prepared from; Described percentage is mass percent.
Described fishbone soup is prepared from by the water (i.e. the water of surplus) of the grass carp bone of 10-15%, the cooking wine of 0.1-0.2%, the edible salt of 1-1.5% and 83.3-88.9%; Described percentage is mass percent
.
Present invention also offers the preparation method that above-mentioned Salted duck egg strengthens clearly non-fried convenience type zheganmian, comprise the following steps:
1., by dry fish-bone abrasive dust, to fill a prescription 120 DEG C of high pressure 40 minutes by fishbone soup;
2. add supplementary material by formula to enter twin shaft double speed dough mixing machine and stir;
3. proof 40-50 minute;
4. the dough sheet after proofing carries out pressure surface by continuous tablet press machine and opens bar;
5. continuous print noodles carry out boiling 30-40 minute by continuous water machine for steaming;
6. cut quantitatively, forming surface cake;
7. a cake enters air drier dry disinfection 30-40 minute;
8. air-cooled;
9. add various taste flavor pack and be packaged into finished product non-fried convenience type zheganmian.
The feature that the present invention has and effect:
1, the bubble power that Salted duck egg is clear can promote flour and proof effect, produces network structure between protein and starch molecule, improves the quality such as the elasticity of noodles, chewiness and glue turbidity.
2, the emulsibility that Salted duck egg is clear, can improve the retentiveness of dough, dough moisture holding capacity is strengthened, is conducive to boiling maturation, improve noodles rehydration.
3, the high protein content that Salted duck egg is clear, can increase biceps and the eating mouth feel of noodles.
4, the albuminised foaming power of Salted duck egg, emulsibility are good, but limit its application in food processing because of its heavy salty and particular tastes.The present invention, by the salt content in adjustment batching, eliminates peculiar smell in conjunction with boiling and heated-air drying.
5, fish-bone contains abundant calcium, trace element and fish bone collagen albumen.
7, the fishbone soup after high pressure, collagen stripping, gives the mouthfeel that noodles are tender.Be used alone, the easily broken bar of noodles.
8, the rehydration time of non-fried noodles is a large bottleneck in industry.The cleer and peaceful fishbone soup of the present invention's composite use Salted duck egg, not only compensate for and be used alone Salted duck egg clearly, the defect that after rehydration, bar is harder, by the interpolation of fishbone soup, add the tenderness of noodles, after making noodles rehydration, possesses the fine and smooth mouthfeel eating noodles raw, simultaneously, clear the adding of Salted duck egg, compensate for the defect of the easily broken bar of fish-bone noodle soup, after rehydration, Tiao Jing road is smooth, without disconnected bar drafting.And after applicant surprisingly finds that the cleer and peaceful fishbone soup of Salted duck egg is composite in ratio of the present invention, rehydration time was reduced to 5 minutes by 6 minutes, overcame non-fried instant noodle industry bottleneck, reached unforeseeable effect.
Detailed description of the invention
Embodiment 1:
A kind of Salted duck egg strengthens clearly non-fried convenience type zheganmian, and the flour by 47%, the dietary alkali of 0.2%, the edible salt of 1%, clear, the acetate starch of 3%, 13% fishbone soup and surplus the water of Salted duck egg of 2% are prepared from; Described percentage is mass percent.
Described fishbone soup by 13% grass carp bone, the cooking wine of 0.2%, the edible salt of 1% and 85.8% water be prepared from; Described percentage is mass percent
.
Above-mentioned Salted duck egg strengthens clearly the preparation method of non-fried convenience type zheganmian, comprises the following steps:
1., by dry fish-bone abrasive dust, to fill a prescription 120 DEG C of high pressure 40 minutes by fishbone soup;
2. add supplementary material by formula to enter twin shaft double speed dough mixing machine and stir;
3. proof 40-50 minute;
4. the dough sheet after proofing carries out pressure surface by continuous tablet press machine and opens bar;
5. continuous print noodles carry out boiling 30-40 minute by continuous water machine for steaming;
6. cut quantitatively, forming surface cake;
7. a cake enters air drier dry disinfection 30-40 minute;
8. air-cooled;
Add various taste flavor pack and be packaged into finished product non-fried convenience type zheganmian.
Embodiment 2:
A kind of non-fried convenience type zheganmian, the water of the flour by 47%, the dietary alkali of 0.2%, the edible salt of 1%, the acetate starch of 3% and surplus is prepared from; Described percentage is mass percent.
The preparation method of above-mentioned non-fried convenience type zheganmian, comprises the following steps:
1. add supplementary material by formula to enter twin shaft double speed dough mixing machine and stir;
2. proof 40-50 minute;
3. the dough sheet after proofing carries out pressure surface by continuous tablet press machine and opens bar;
4. continuous print noodles carry out boiling 30-40 minute by continuous water machine for steaming;
5. cut quantitatively, forming surface cake;
6. a cake enters air drier dry disinfection 30-40 minute;
7. air-cooled;
Add various taste flavor pack and be packaged into finished product non-fried convenience type zheganmian.
Embodiment 3:
A kind of non-fried convenience type zheganmian, the flour by 47%, the dietary alkali of 0.2%, 1% edible salt, the egg of 2%, the acetate starch of 3% and surplus water be prepared from; Described percentage is mass percent.
The preparation method of above-mentioned non-fried convenience type zheganmian, comprises the following steps:
1. add supplementary material by formula to enter twin shaft double speed dough mixing machine and stir;
2. proof 40-50 minute;
3. the dough sheet after proofing carries out pressure surface by continuous tablet press machine and opens bar;
4. continuous print noodles carry out boiling 30-40 minute by continuous water machine for steaming;
5. cut quantitatively, forming surface cake;
6. a cake enters air drier dry disinfection 30-40 minute;
7. air-cooled;
Add various taste flavor pack and be packaged into finished product non-fried convenience type zheganmian.
Different product sense organ and physical and chemical index evaluation
As can be seen from the above table, product of the present invention is compared with embodiment 2, embodiment 3, and cleer and peaceful for Salted duck egg fishbone soup combinationally uses by the present invention, and making, rehydration time of the present invention, form, tasty and refreshing property, rehydration, hardness all have good improvement.
Claims (3)
1. Salted duck egg strengthens clearly a non-fried convenience type zheganmian, and the edible salt of the flour by 45-48%, the dietary alkali of 0.1-0.3%, 1-2%, the Salted duck egg of 1-3% are clear, the water of the acetate starch of 2-4%, 10-15% fishbone soup and 25-35% is prepared from; Described percentage is mass percent.
2. Salted duck egg according to claim 1 strengthens clearly non-fried convenience type zheganmian, it is characterized in that: described fishbone soup is prepared from by the water of the grass carp bone of 10-15%, the cooking wine of 0.1-0.2%, the edible salt of 1-1.5% and 83.3-88.9%; Described percentage is mass percent.
3. Salted duck egg described in claim 1 or 2 strengthens clearly the preparation method of non-fried convenience type zheganmian, comprises the following steps:
By dry fish-bone abrasive dust, to fill a prescription 120 DEG C of high pressure 40 minutes by fishbone soup;
Add supplementary material by formula to enter twin shaft double speed dough mixing machine and stir;
Proof 40-50 minute;
Dough sheet after proofing carries out pressure surface by continuous tablet press machine and opens bar;
Continuous print noodles carry out boiling 30-40 minute by continuous water machine for steaming;
Cut quantitatively, forming surface cake;
Face cake enters air drier dry disinfection 30-40 minute;
Air-cooled;
Add various taste flavor pack and be packaged into finished product non-fried convenience type zheganmian.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410210796.3A CN103976273B (en) | 2014-05-19 | 2014-05-19 | A kind of Salted duck egg strengthens clearly non-fried convenience type zheganmian and production method thereof |
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| CN201410210796.3A CN103976273B (en) | 2014-05-19 | 2014-05-19 | A kind of Salted duck egg strengthens clearly non-fried convenience type zheganmian and production method thereof |
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| CN103976273A CN103976273A (en) | 2014-08-13 |
| CN103976273B true CN103976273B (en) | 2015-08-12 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010994B (en) * | 2015-07-21 | 2018-11-09 | 武汉千汇德科技有限公司 | High calcium face and preparation method thereof |
| CN110353164A (en) * | 2019-07-26 | 2019-10-22 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of wheat-bran dietary fiber zheganmian noodles and preparation method thereof |
| CN110574869A (en) * | 2019-09-29 | 2019-12-17 | 湖北神丹健康食品有限公司 | Salted egg yolk spicy strip |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843176A (en) * | 2006-04-29 | 2006-10-11 | 孙茂合 | Nutritious noodle |
| CN102302122A (en) * | 2011-07-28 | 2012-01-04 | 郑州天方食品有限公司 | Frozen steamed noodle and processing method thereof |
| CN103238780A (en) * | 2013-04-19 | 2013-08-14 | 冯家勇 | Processing process for enhancing flexibility of noodles |
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- 2014-05-19 CN CN201410210796.3A patent/CN103976273B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843176A (en) * | 2006-04-29 | 2006-10-11 | 孙茂合 | Nutritious noodle |
| CN102302122A (en) * | 2011-07-28 | 2012-01-04 | 郑州天方食品有限公司 | Frozen steamed noodle and processing method thereof |
| CN103238780A (en) * | 2013-04-19 | 2013-08-14 | 冯家勇 | Processing process for enhancing flexibility of noodles |
Non-Patent Citations (2)
| Title |
|---|
| 胶原蛋白在食品中的应用;李二凤等;《食品与药品》;20060331;第8卷(第03A期);第57-59页 * |
| 面条用品质改良剂综述;彭荷花等;《食品科技》;20040731(第7期);第78-82页 * |
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