CN104082676A - Butter noodles and preparation method thereof - Google Patents
Butter noodles and preparation method thereof Download PDFInfo
- Publication number
- CN104082676A CN104082676A CN201410292030.4A CN201410292030A CN104082676A CN 104082676 A CN104082676 A CN 104082676A CN 201410292030 A CN201410292030 A CN 201410292030A CN 104082676 A CN104082676 A CN 104082676A
- Authority
- CN
- China
- Prior art keywords
- butter
- noodles
- parts
- face
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014121 butter Nutrition 0.000 title claims abstract description 27
- 235000012149 noodles Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 229920001169 thermoplastic Polymers 0.000 claims description 3
- 239000004416 thermosoftening plastic Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000013459 approach Methods 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010068975 Bone atrophy Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000002618 waking effect Effects 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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses butter noodles and a preparation method thereof. The butter noodles are prepared from the following raw materials in parts by weight: 500-600 parts of flour, 95-100 parts of milk, 1-2 parts of salt, 2-3 parts of sugar and 100-120 parts of butter. The butter noodles prepared by the method are mellow, smooth and fresh in taste, and are relatively high in nutrient value and high in medical value. By virtue of the method, the edible function and the medical healthcare function of foods are combined together, and thus the butter noodles conform to the conventional medical idea and also approach to the modern healthcare food concept. Meanwhile, the butter noodles are convenient to eat and carry, convenient to make, relatively low in cost and capable of meeting the requirements of industrial production, and production procedures are simple.
Description
Technical field
The present invention relates to food, specifically a kind of butter face and preparation method thereof.
Background technology
As everyone knows, traditional noodles are with flour, to add water to make, and its taste is dull, and nutritional labeling is more single.In recent years, in order to expand characteristic and the nutrition of noodles, there are the noodles of much making with vegetables or coarse cereals, although kind increases gradually, be only conceived to general nutrition, and the effect of shortcoming health care diseases prevention, promotion health reinforcement drag aspect.
Summary of the invention
The object of the invention is in order to make full use of nutritive value and the characteristic of butter and milk, and a kind of butter face and preparation method thereof is provided, the fresh perfume (or spice) of this face is good to eat, technique is simple, makes easily, and cost is low, and be rich in vitamin, protein and mineral matter, nutritious.
The technical scheme that realizes the object of the invention is:
Butter face of the present invention consists of the raw material of following weight parts proportioning:
Flour 500-600, milk 95-100, salt 1-2, sugared 2-3, butter 100-120.
The preparation method of above-mentioned butter face, comprises the steps:
1, by butter thermoplastic, standby;
2, together with flour, salt, sugar and softening butter, stir, it is fully mixed, then add milk with dough mixing machine and become dough, standby;
3, the face 8-9 hour that wakes up, during rub 1-2 time;
4, with oodle maker, good wake flour group is pressed into thick 2-3mm, the noodles of wide 2-3mm, air-dry packing.
Described awake face, refers to and cooks wheaten food, no matter be leaven dough food or unleavened dough, as long as use, cooks or steamed wheaten foods, just uses treacle (reading " shape ") face.Become reconciled exactly face or send out face good after be placed on again stuffy place and put for a moment, " moulding " face of waking up then.Doing is like this that wheaten food mouthfeel in order to steam is softer, or the wheaten food cooking is softer tender nice.
The butter face made from said method, sense of taste sweet-smelling is smooth, has higher nutritive value, and is rich in medical value.Butter nutrition is first of dairy produce, is rich in vitamin, mineral matter, and aliphatic acid, candy lipid sphyngomyelin, cholesterol, not only nutritious, and also very aromatic delicious, sweet good to eat.Milk contains rich in protein, fat, calcium and mineral matter, has tonifying lung nourishing the stomach, an effect of the ease constipation of promoting the production of body fluid, and normal edible butter face can relieving insomnia, can greatly improve the operating efficiency of brain, also has the effect of beauty treatment simultaneously.The normal food of children contributes to physical development; The normal food of old man can be supplied calcareous demand, reduces bone atrophy, reduces the probability of happening of osteoporosis, and health suppleness is increased.
The method combines the cuisines function of food and medicines and health protection function, has both met traditional medical science idea, approaches again the concept of modern health food.Meanwhile, be convenient to edible and carry, production process is simple, easy to make, and cost is lower, can meet the demand of suitability for industrialized production.
The specific embodiment
Embodiment
A preparation method for butter face, comprises the steps:
1, by 100 grams of butter thermoplastics, standby;
2,500 grams of flour, 1 gram of salt, 2 grams of sugar are stirred with together with softening butter, it is fully mixed, then add 100 grams of milk with dough mixing machines and become dough, standby;
3, wake up face 9 hours, during rub 2 times;
4, with oodle maker, good wake flour group is pressed into thick 2mm, the noodles of wide 2mm, air-dry packing.
When edible, putting into that boiling water boils is edible.
Claims (2)
1. a butter face, is characterized in that: the raw material by following weight parts proportioning forms:
Flour 500-600, milk 95-100, salt 1-2, sugared 2-3, butter 100-120.
2. a preparation method for butter face, is characterized in that: comprise the steps:
(1) by butter thermoplastic, standby;
(2) together with flour, salt, sugar and softening butter, stir, it is fully mixed, then add milk with dough mixing machine and become dough, standby;
(3) the face 8-9 hour that wakes up, during rub 1-2 time;
(4) with oodle maker, good wake flour group is pressed into thick 2-3mm, the noodles of wide 2-3mm, air-dry packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292030.4A CN104082676A (en) | 2014-06-26 | 2014-06-26 | Butter noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292030.4A CN104082676A (en) | 2014-06-26 | 2014-06-26 | Butter noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104082676A true CN104082676A (en) | 2014-10-08 |
Family
ID=51630524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410292030.4A Pending CN104082676A (en) | 2014-06-26 | 2014-06-26 | Butter noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104082676A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1701693A (en) * | 2005-06-14 | 2005-11-30 | 王浩贵 | Health caring noodles with Job's-tears seeds |
| CN1843176A (en) * | 2006-04-29 | 2006-10-11 | 孙茂合 | Nutritious noodle |
| CN103583970A (en) * | 2013-10-22 | 2014-02-19 | 张春耕 | Butter milk fragrance liver-protection noodles and preparation method thereof |
| CN103689381A (en) * | 2013-11-25 | 2014-04-02 | 明光市桂花面粉有限公司 | Fruit juice milk-flavor noodles and preparation method thereof |
| CN103798629A (en) * | 2013-07-20 | 2014-05-21 | 济阳润达清真食品有限公司 | Preparation method of milk noodles |
-
2014
- 2014-06-26 CN CN201410292030.4A patent/CN104082676A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1701693A (en) * | 2005-06-14 | 2005-11-30 | 王浩贵 | Health caring noodles with Job's-tears seeds |
| CN1843176A (en) * | 2006-04-29 | 2006-10-11 | 孙茂合 | Nutritious noodle |
| CN103798629A (en) * | 2013-07-20 | 2014-05-21 | 济阳润达清真食品有限公司 | Preparation method of milk noodles |
| CN103583970A (en) * | 2013-10-22 | 2014-02-19 | 张春耕 | Butter milk fragrance liver-protection noodles and preparation method thereof |
| CN103689381A (en) * | 2013-11-25 | 2014-04-02 | 明光市桂花面粉有限公司 | Fruit juice milk-flavor noodles and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20141008 |