CN103989063B - 一种海鲜风味面条及其制备方法 - Google Patents
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- 244000284380 Hibiscus rosa sinensis Species 0.000 claims abstract description 7
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Classifications
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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
- 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
- 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
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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
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- 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
Abstract
本发明公开了一种海鲜风味面条及其制备方法,是由面粉、鳗鱼肉、对虾肉、鱿鱼粉、蟹味菇、黑豆、甜荞麦、刀豆、白果仁、半边莲、扶桑叶、柑皮、苦草、炒党参等原料组成。本发明有益效果为:将鳗鱼肉、对虾肉等多种原材料加入面条当中,增强了面条的口感及香味,提高了面条的营养价值,本发明面条烹制方便,具有高品质、口感独特的特点,且加入了中草药成分,增加了保健功能。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种面条及其制备方法。
背景技术
面条起源于中国,有着源远流长的历史,因其具有制作简单、食用方便、营养丰富、易消化、即可主食又可快餐的特点越来越受到人们的欢迎和喜爱。它是一种用谷物或豆类的面粉加水和成面团后或者压或擀制成片再切或压,或者使用搓、拉、捏等手段,制成条状(或窄或宽,或扁或圆)或小片状,最后经煮、炒、烩、炸而成的一种食品。其中以小麦粉制成的面条最为常见。随着人们生活水平的日益提高,现有的工业化生产的面条在种类、营养、食品保健功效等方面已渐渐难以满足人们的需求。
发明内容
本发明的目的是在于提供一种海鲜风味面条及其制备方法,增加面条种类,丰富人们的生活。
为解决这一问题,本发明所采取的技术方案为:海鲜风味面条由以下重量份的原料组成:面粉140-145、鳗鱼肉20-22、对虾肉8-10、鱿鱼粉2-3、蟹味菇14-15、黑豆16-18、甜荞麦5-6、刀豆10-12、白果仁3-4、半边莲1-2、扶桑叶1-2、柑皮2-3、苦草1-2、炒党参1-2、保健改良剂4-5、水适量。其中保健改良剂由以下重量份的原料组成:赤小豆粉30-32、甜菜根粉5-6、紫薯全粉18-20、魔芋粉10-12、胡麻油3-4、青葙子1-2、三七4-5、余甘子2-3、牛繁缕4-5、木瓜籽7-8、二色补血草1-2、肉苁蓉4-5、水适量。
本发明的海鲜风味面条制备过程按以下步骤进行:
(1)半边莲、扶桑叶、柑皮、苦草、炒党参加适量水煎煮2-3次,每次40-50分钟,滤去残渣合并煎煮液,继续加热20-30分钟,得到中药浓缩液;
(2)黑豆、甜荞麦、刀豆、白果仁炒香后磨粉,盛入密封容器内隔水蒸30-40分钟,得营养添加料;
(3)鳗鱼肉、对虾肉、蟹味菇洗净后加适量水打磨成混合浆液;
(4)面粉过60-70目筛,与营养添加料搅拌混合均匀,再与步骤(1)中的中药浓缩液、步骤(3)的混合浆液及其他剩余成分加适量水转移至和面机中,和面时长为15-20分钟,得初始面坯;
(5)取出面坯盖上湿纱布自然熟化20-30分钟后轧制成面条,最后进行风干处理既得。
另外,保健改良剂的制作方法为:将青葙子、三七、余甘子、牛繁缕、木瓜籽、二色补血草、肉苁蓉加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
本发明中的半边莲为桔梗科半边莲属植物,有清热解毒、利尿消肿的作用;柑皮为芸香科植物茶枝柑或瓯柑等多种柑类的果皮,入药具理气降逆、调中开胃、燥湿化痰之功;苦草为水鳖科苦草属植物,入药有清热解毒,止咳祛痰,养筋和血的作用。
本发明的有益效果:将鳗鱼肉、对虾肉等多种原材料加入面条当中,增强了面条的口感及香味,提高了面条的营养价值,本发明面条烹制方便,具有高品质、口感独特的特点,且加入了中草药成分,增加了保健功能。
具体实施方式
海鲜风味面条,由以下重量份(kg)的原料组成:
面粉145、鳗鱼肉20、对虾肉10、鱿鱼粉2、蟹味菇15、黑豆18、甜荞麦6、刀豆10、白果仁4、半边莲1、扶桑叶1、柑皮2、苦草1、炒党参2、保健改良剂5、水适量。
其中保健改良剂由以下重量份(kg)的原料组成:赤小豆粉30、甜菜根粉5、紫薯全粉18、魔芋粉10、胡麻油3、青葙子1、三七4、余甘子2、牛繁缕4、木瓜籽7、二色补血草1、肉苁蓉5、水适量。
制备方法,包括如下步骤:
(1)半边莲、扶桑叶、柑皮、苦草、炒党参加适量水煎煮3次,每次40分钟,滤去残渣合并煎煮液,继续加热20分钟,得到中药浓缩液;
(2)黑豆、甜荞麦、刀豆、白果仁炒香后磨粉,盛入密封容器内隔水蒸30分钟,得营养添加料;
(3)鳗鱼肉、对虾肉、蟹味菇洗净后加适量水打磨成混合浆液;
(4)面粉过60目筛,与营养添加料搅拌混合均匀,再与步骤(1)中的中药浓缩液、步骤(3)的混合浆液及其他剩余成分加适量水转移至和面机中,和面时长为20分钟,得初始面坯;
(5)取出面坯盖上湿纱布自然熟化30分钟后轧制成面条,最后进行风干处理既得。
另外,保健改良剂的制作方法为:将青葙子、三七、余甘子、牛繁缕、木瓜籽、二色补血草、肉苁蓉加适量水煎煮1小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
Claims (2)
1.一种海鲜风味面条,其特征在于,由以下重量份的原料制成:面粉140-145、鳗鱼肉20-22、对虾肉8-10、鱿鱼粉2-3、蟹味菇14-15、黑豆16-18、甜荞麦5-6、刀豆10-12、白果仁3-4、半边莲1-2、扶桑叶1-2、柑皮2-3、苦草1-2、炒党参1-2、保健改良剂4-5、水适量;其中保健改良剂由下列重量份的原料制成:赤小豆粉30-32、甜菜根粉5-6、紫薯全粉18-20、魔芋粉10-12、胡麻油3-4、青葙子1-2、三七4-5、余甘子2-3、牛繁缕4-5、木瓜籽7-8、二色补血草1-2、肉苁蓉4-5、水适量;制备方法为:将青葙子、三七、余甘子、牛繁缕、木瓜籽、二色补血草、肉苁蓉加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥即得。
2.根据权利要求1所述的海鲜风味面条的制备方法,其特征在于:包括如下步骤:
(1)半边莲、扶桑叶、柑皮、苦草、炒党参加适量水煎煮2-3次,每次40-50分钟,滤去残渣合并煎煮液,继续加热20-30分钟,得到中药浓缩液;
(2)黑豆、甜荞麦、刀豆、白果仁炒香后磨粉,盛入密封容器内隔水蒸30-40分钟,得营养添加料;
(3)鳗鱼肉、对虾肉、蟹味菇洗净后加适量水打磨成混合浆液;
(4)面粉过60-70目筛,与营养添加料搅拌混合均匀,再与步骤(1)中的中药浓缩液、步骤(3)的混合浆液及其他剩余成分加适量水转移至和面机中,和面时长为15-20分钟,得初始面坯;
(5)取出面坯盖上湿纱布自然熟化20-30分钟后轧制成面条,最后进行风干处理即得。
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CN103598517A (zh) * | 2013-10-29 | 2014-02-26 | 定远县云龙面粉有限公司 | 一种海鲜味面条的制备方法 |
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CN103598517A (zh) * | 2013-10-29 | 2014-02-26 | 定远县云龙面粉有限公司 | 一种海鲜味面条的制备方法 |
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