CN104068330A - 一种牡蛎海带面及其制作方法 - Google Patents
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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
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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
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Abstract
本发明公开了一种牡蛎海带面的及其制作方法。它由下述重量份配比的原料构成:面粉500-600,水95-100,食盐2-3,糖4-5,牡蛎50-60,海带50-60。用上述方法制成的牡蛎海带面,味感鲜香爽口,具有较高的营养价值,而且富有药用价值。该方法将食物的美食功能与医药保健功能结合在一起,既符合传统的医学观念,又接近现代保健食品的概念。同时,便于食用和携带,生产工序简单,制作方便,成本较低,能满足工业化生产的需求。
Description
技术领域
本发明涉及食品,具体是一种牡蛎海带面及其制作方法。
背景技术
众所周知,传统的面条是用面粉加水制成,其口味单调,营养成分比较单一。近年来,为了扩大面条的特色和营养,出现了很多用蔬菜或者杂粮制成的面条,虽然品种逐渐增多,但仅着眼于一般营养,而欠缺保健防病、促进健康增强体抗力方面的作用。
发明内容
本发明的目的是为了充分利用牡蛎和海带的营养价值和特性,而提供一种牡蛎海带面及其制作方法,该面鲜香可口,工艺简单,制作容易,成本低,而且富含维生素和矿物质,营养丰富。
实现本发明目的的技术方案是:
本发明牡蛎海带面由下述重量份配比的原料构成:
面粉500-600,水95-100,食盐2-3,糖4-5,牡蛎50-60,海带50-60。
上述牡蛎海带面的制备方法,包括如下步骤:
1、将牡蛎和海带洗净晾干,粉碎成粉末状,备用;
2、将面粉、食盐、糖与牡蛎粉、海带粉一起搅拌,使其充分混合,再加入水用和面机和成面团,备用;
3、醒面8-9小时,期间揉搓1-2次;
4、用压面机将醒好的面团压成厚2-3mm,宽2-3mm的面条,风干包装即成。
所述醒面,是指做面食,不管是发面食品还是死面的,只要用到煮食或蒸食,就用到饧(读“形”)面。就是和好面或发好面后再放在不通风处放一会,然后才“塑形”醒面。这样做是为了蒸出的面食口感更松软,或是煮出的面食更软嫩好吃。
用上述方法制成的牡蛎海带面,味感鲜香爽口,具有较高的营养价值,而且富有药用价值。现代医学认为牡蛎有七大功效:1、强肝解毒;2、提高性功能;3、淤血净化;4、恢复疲劳;5、滋容养颜;6、提高免疫;7、促进新陈代谢。而海带则富含藻胶酸、昆布素,半乳聚糖等多糖类,海带氨酸、谷氨酸、天门冬氨酸,脯氨酸等氨基酸,维生素B1、B2、C、P及胡萝卜素,碘、钾、钙等无机盐,具有消痰软坚、泄热利水、止咳平喘、祛脂降压、散结抗癌。该方法将食物的美食功能与医药保健功能结合在一起,既符合传统的医学观念,又接近现代保健食品的概念。同时,便于食用和携带,生产工序简单,制作方便,成本较低,能满足工业化生产的需求。
具体实施方式
实施例
一种牡蛎海带面的制作方法,包括如下步骤:
1、将50克牡蛎和50克海带洗净晾干,粉碎成粉末状,备用;
2、将500克面粉、2克食盐、4克糖与牡蛎粉、海带粉一起搅拌,使其充分混合,再加入水用和面机和成面团,备用;
3、醒面8小时,期间揉搓2次;
4、用压面机将醒好的面团压成厚2mm,宽2mm的面条,风干包装即成。
食用时,放入开水中煮熟即可食用。
Claims (2)
1.一种牡蛎海带面,其特征是:由下述重量份配比的原料构成:
面粉500-600,水95-100,食盐2-3,糖4-5,牡蛎50-60,海带50-60。
2.一种牡蛎海带面的制作方法,其特征是:包括如下步骤:
(1)将牡蛎和海带洗净晾干,粉碎成粉末状,备用;
(2)将面粉、食盐、糖与牡蛎粉、海带粉一起搅拌,使其充分混合,再加入水用和面机和成面团,备用;
(3)醒面8-9小时,期间揉搓1-2次;
(4)用压面机将醒好的面团压成厚2-3mm,宽2-3mm的面条,风干包装即成。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104663764A (zh) * | 2015-02-02 | 2015-06-03 | 于希萌 | 一种海产品面食调和液的制备方法 |
CN104770668A (zh) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | 一种海鲜风味营养面条的制备方法 |
CN105249210A (zh) * | 2015-11-12 | 2016-01-20 | 吴水生 | 一种具有健胃消食功能面条及制备工艺 |
CN108685017A (zh) * | 2018-04-23 | 2018-10-23 | 佛山市日可威食品科技研究院(普通合伙) | 一种促进生长发育的牡蛎挂面及其制备方法 |
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CN101002602A (zh) * | 2007-01-17 | 2007-07-25 | 刘加才 | 美食口味的保健型即食面及制备方法 |
CN101444315A (zh) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | 藻类方便面的制作方法 |
CN101982100A (zh) * | 2010-10-14 | 2011-03-02 | 福州昌盛食品有限公司 | 一种海藻原浆挂面及其加工方法 |
CN103053928A (zh) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | 一种鱿鱼海藻面条及其制备方法 |
CN103478591A (zh) * | 2013-09-29 | 2014-01-01 | 杨晓虹 | 一种红豆海带面条的制作方法 |
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2014
- 2014-06-26 CN CN201410291835.7A patent/CN104068330A/zh active Pending
Patent Citations (5)
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CN101002602A (zh) * | 2007-01-17 | 2007-07-25 | 刘加才 | 美食口味的保健型即食面及制备方法 |
CN101444315A (zh) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | 藻类方便面的制作方法 |
CN101982100A (zh) * | 2010-10-14 | 2011-03-02 | 福州昌盛食品有限公司 | 一种海藻原浆挂面及其加工方法 |
CN103053928A (zh) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | 一种鱿鱼海藻面条及其制备方法 |
CN103478591A (zh) * | 2013-09-29 | 2014-01-01 | 杨晓虹 | 一种红豆海带面条的制作方法 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104663764A (zh) * | 2015-02-02 | 2015-06-03 | 于希萌 | 一种海产品面食调和液的制备方法 |
CN104770668A (zh) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | 一种海鲜风味营养面条的制备方法 |
CN105249210A (zh) * | 2015-11-12 | 2016-01-20 | 吴水生 | 一种具有健胃消食功能面条及制备工艺 |
CN108685017A (zh) * | 2018-04-23 | 2018-10-23 | 佛山市日可威食品科技研究院(普通合伙) | 一种促进生长发育的牡蛎挂面及其制备方法 |
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