CN104171887A - Potato-pork blood salty fine dried noodles and preparation method thereof - Google Patents

Potato-pork blood salty fine dried noodles and preparation method thereof Download PDF

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Publication number
CN104171887A
CN104171887A CN201410313763.1A CN201410313763A CN104171887A CN 104171887 A CN104171887 A CN 104171887A CN 201410313763 A CN201410313763 A CN 201410313763A CN 104171887 A CN104171887 A CN 104171887A
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Prior art keywords
parts
potato
powder
salty
dried noodles
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Pending
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CN201410313763.1A
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Chinese (zh)
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余惠
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余惠
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Priority to CN201410313763.1A priority Critical patent/CN104171887A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses potato-pork blood salty fine dried noodles. The potato-pork blood salty fine dried noodles are prepared from the following raw materials in parts by weight: 190-220 parts of wheat flour, 4-5 parts of blueberry vinegar, 3-6 parts of broad bean flour, 4-7 parts of walnut meat powder, 6-8 parts of pork blood blocks, 4-6 parts of frozen bean curd, 6-8 parts of mashed potato, 3-4 parts of blackberry juice, 3-7 parts of quail meat, 4-7 parts of pigeon meat, 1-2 parts of radix astragali, 1-3 parts of banana peel, 1-4 parts of cassia twig, 2-3 parts of flos rosae rugosae, 2-3 parts of radix polygonati officinalis, 3-4 parts of glossy privet fruit, a proper amount of table salt, a proper amount of water and 6-8 parts of nutrition addition powder. According to the potato-pork blood salty fine dried noodles, the wheat flour with abundant nutrition is used as the main raw material, assisted by broad bean flour, pork blood blocks, mashed potato and the like and prepared into the fine dried noodles. Compared with the conventional fine dried noodles, the taste and the nutrition quality of the fine dried noodles are improved; the ever-growing requirements of people on health, nutrition and variety of diets are met at a certain extent; a variety of traditional Chinese herbal medicines are added in the potato-pork blood salty fine dried noodles; the potato-pork blood salty fine dried noodles have the functions of nourishing yin, moisturizing lung and nourishing the stomach to improve the production of body fluid after being taken for a long time.

Description

Salty vermicelli of potato pig blood and preparation method thereof
?
Technical field
The present invention relates generally to vermicelli field, relates in particular to salty vermicelli of a kind of potato pig blood and preparation method thereof.
Background technology
If vermicelli are that a kind of thin hair, pure white light are tough, and resistance toly deposit, the manual wheaten food of resistant to cook, have roundly and thin, also have widely and flat, principal item has common vermicelli, pattern vermicelli, handcraft dried noodle etc.; By the kind of auxiliary material, divide have egg noodle, tomato vermicelli, spinach vermicelli, carrot vermicelli, kelp vermicelli, lysine vermicelli etc.At present, vermicelli have formed the general layout of the common development such as staple food type, flavor type, auxotype, health.Vermicelli because mouthfeel is good, instant, price be low, be easy to store, and is one of main wheaten food of liking of people always.
Summary of the invention
The object of the invention is exactly for salty vermicelli of a kind of potato pig blood and preparation method thereof are provided.
The present invention is achieved by the following technical solutions:
The salty vermicelli of potato pig blood, is characterized in that being made by the raw material of following weight portion:
Wheat flour 190-220, blueberry vinegar 4-5, broad bean powder 3-6, Semen Juglandis powder 4-7, pig clot 6-8, frozen bean curd 4-6, mashed potato 6-8, blackberry, blueberry juice 3-4, quail meat 3-7, pigeon meat 4-7, Radix Astragali 1-2, banana skin 1-3, cassia twig 1-4, rose 2-3, radix polygonati officinalis 2-3, fruit of glossy privet 3-4, salt is appropriate, water is appropriate, powder 6-8 is added in nutrition;
Described nutrition is added powder and is made by the raw material of following weight portion:
Fresh fish head 12-15, green tea 3-4, black rice flour 8-9, ripe almond 4-6, cherry tomato 5-7, fried gluten puff 4-5, Chinese little greens 3-6, bighead atractylodes rhizome 0.8-1, fresh sugarcane top 1-1.2, pineapple leaves 0.9-1.3, Chinese goldthread leaf 1-1.5, radish seed 1-2, salt 0.5-1, the whole shaddock of belt leather are appropriate;
Preparation method is: (1) adds certain amount of boiling water by green tea and brews, and adds salt in tea, obtains tea salt solution; After going the gill to clean on fresh fish head, insert in tea salt solution and soak 20-30 minute, discharging, inserts fish head in pressure cooker, adds 4-6 times of water, and heating pressurization, until fish skull is softening, continues to be heated to water dry, and discharging is pulverized, and obtains a fish mud;
(2) bighead atractylodes rhizome, fresh sugarcane top, pineapple leaves, Chinese goldthread leaf, radish seed are mixed, water extraction 2-3 time, filters merging filtrate; The top of the whole shaddock of belt leather is punched, shaddock flesh is taken out and mixes making beating with cherry tomato, Chinese little greens and above-mentioned filtrate, obtain slurries, pomelo peel is stand-by;
(3) ripe almond, fried gluten puff are mixed, pulverize, mix with black rice flour, obtain face powder material; A fish mud, slurries, face powder material are mixed, stir, pour in pomelo peel, the pomelo peel that is placed with mixed material is inserted in steamer, big fire is steamed to material well-done, and pomelo peel is cut in discharging, and material is taken out, and dries and pulverizes, and obtains.
The preparation method of the described salty vermicelli of potato pig blood, is characterized in that comprising the following steps:
(1) mix with blueberry vinegar after quail meat, pigeon meat are diced respectively, stir, pickled 8-10 minute; After again quail meat, pigeon meat being wrapped to Semen Juglandis powder, insert in steamer, big fire boiling 15-20 minute, discharging, dries, and grind into powder, obtains digested tankage;
(2) Radix Astragali, banana skin, cassia twig, rose, radix polygonati officinalis, the fruit of glossy privet are mixed, water extraction 2-3 time, filters merging filtrate; Filtrate is placed in to pot, adds pig clot, frozen bean curd in filtrate, little fire boils to water dry, and discharging is dried, and pulverizes, and obtains pig blood soybean flour;
(3) mashed potato and blackberry, blueberry juice mixed grinding is homogeneous, add broad bean powder and stir, dry, pulverize, obtain potato bean powder;
(4), by the material after step (1), (2), (3) processing, mix with residue each raw material except salt and water; Salt is added to the water, after salt dissolves completely, mixes with above-mentioned powder, through and face, the face of waking up, wire rod, after bar, added, stretching, undercarriage are processed, obtain.
Advantage of the present invention is:
The present invention be take nutritious wheat flour as primary raw material, be aided with broad bean powder, pig clot, mashed potato etc., manufactured vermicelli, compare with traditional vermicelli, improved local flavor, the nutritional quality of vermicelli, met to a certain extent people growing to healthy diet, nutrition, various requirement; The multiple Chinese herbal medicine wherein adding, the long-term edible effect nourishing Yin and moistening lung, nourishing the stomach to improve the production of body fluid that has.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The salty vermicelli of potato pig blood, is characterized in that being made by the raw material of following weight portion:
Wheat flour 220, blueberry vinegar 5, broad bean powder 6, Semen Juglandis powder 7, pig clot 8, frozen bean curd 6, mashed potato 8, blackberry, blueberry juice 4, quail meat 7, pigeon meat 7, the Radix Astragali 2, banana skin 3, cassia twig 4, rose 3, radix polygonati officinalis 3, the fruit of glossy privet 4, salt is appropriate, water is appropriate, powder 8 is added in nutrition;
Described nutrition is added powder and is made by the raw material of following weight portion:
Fresh fish head 15, green tea 4, black rice flour 9, ripe almond 6, cherry tomato 7, fried gluten puff 5, Chinese little greens 6, the bighead atractylodes rhizome 1, fresh sugarcane top 1.2, pineapple leaves 1.3, Chinese goldthread leaf 1.5, radish seed 2, salt 1, the whole shaddock of belt leather are appropriate;
Preparation method is: (1) adds certain amount of boiling water by green tea and brews, and adds salt in tea, obtains tea salt solution; After going the gill to clean on fresh fish head, insert in tea salt solution and soak 30 minutes, discharging, inserts fish head in pressure cooker, adds 6 times of water, and heating pressurization, until fish skull is softening, continues to be heated to water dry, and discharging is pulverized, and obtains a fish mud;
(2) bighead atractylodes rhizome, fresh sugarcane top, pineapple leaves, Chinese goldthread leaf, radish seed are mixed, water extraction 3 times, filters merging filtrate; The top of the whole shaddock of belt leather is punched, shaddock flesh is taken out and mixes making beating with cherry tomato, Chinese little greens and above-mentioned filtrate, obtain slurries, pomelo peel is stand-by;
(3) ripe almond, fried gluten puff are mixed, pulverize, mix with black rice flour, obtain face powder material; A fish mud, slurries, face powder material are mixed, stir, pour in pomelo peel, the pomelo peel that is placed with mixed material is inserted in steamer, big fire is steamed to material well-done, and pomelo peel is cut in discharging, and material is taken out, and dries and pulverizes, and obtains.
The preparation method of the described salty vermicelli of potato pig blood, is characterized in that comprising the following steps:
(1) mix with blueberry vinegar after quail meat, pigeon meat are diced respectively, stir, pickled 10 minutes; After again quail meat, pigeon meat being wrapped to Semen Juglandis powder, insert in steamer, big fire boiling 20 minutes, discharging, dries, and grind into powder, obtains digested tankage;
(2) Radix Astragali, banana skin, cassia twig, rose, radix polygonati officinalis, the fruit of glossy privet are mixed, water extraction 3 times, filters merging filtrate; Filtrate is placed in to pot, adds pig clot, frozen bean curd in filtrate, little fire boils to water dry, and discharging is dried, and pulverizes, and obtains pig blood soybean flour;
(3) mashed potato and blackberry, blueberry juice mixed grinding is homogeneous, add broad bean powder and stir, dry, pulverize, obtain potato bean powder;
(4), by the material after step (1), (2), (3) processing, mix with residue each raw material except salt and water; Salt is added to the water, after salt dissolves completely, mixes with above-mentioned powder, through and face, the face of waking up, wire rod, after bar, added, stretching, undercarriage are processed, obtain.

Claims (2)

1. salty vermicelli of potato pig blood, is characterized in that being made by the raw material of following weight portion:
Wheat flour 190-220, blueberry vinegar 4-5, broad bean powder 3-6, Semen Juglandis powder 4-7, pig clot 6-8, frozen bean curd 4-6, mashed potato 6-8, blackberry, blueberry juice 3-4, quail meat 3-7, pigeon meat 4-7, Radix Astragali 1-2, banana skin 1-3, cassia twig 1-4, rose 2-3, radix polygonati officinalis 2-3, fruit of glossy privet 3-4, salt is appropriate, water is appropriate, powder 6-8 is added in nutrition;
Described nutrition is added powder and is made by the raw material of following weight portion:
Fresh fish head 12-15, green tea 3-4, black rice flour 8-9, ripe almond 4-6, cherry tomato 5-7, fried gluten puff 4-5, Chinese little greens 3-6, bighead atractylodes rhizome 0.8-1, fresh sugarcane top 1-1.2, pineapple leaves 0.9-1.3, Chinese goldthread leaf 1-1.5, radish seed 1-2, salt 0.5-1, the whole shaddock of belt leather are appropriate;
Preparation method is: (1) adds certain amount of boiling water by green tea and brews, and adds salt in tea, obtains tea salt solution; After going the gill to clean on fresh fish head, insert in tea salt solution and soak 20-30 minute, discharging, inserts fish head in pressure cooker, adds 4-6 times of water, and heating pressurization, until fish skull is softening, continues to be heated to water dry, and discharging is pulverized, and obtains a fish mud;
(2) bighead atractylodes rhizome, fresh sugarcane top, pineapple leaves, Chinese goldthread leaf, radish seed are mixed, water extraction 2-3 time, filters merging filtrate; The top of the whole shaddock of belt leather is punched, shaddock flesh is taken out and mixes making beating with cherry tomato, Chinese little greens and above-mentioned filtrate, obtain slurries, pomelo peel is stand-by;
(3) ripe almond, fried gluten puff are mixed, pulverize, mix with black rice flour, obtain face powder material; A fish mud, slurries, face powder material are mixed, stir, pour in pomelo peel, the pomelo peel that is placed with mixed material is inserted in steamer, big fire is steamed to material well-done, and pomelo peel is cut in discharging, and material is taken out, and dries and pulverizes, and obtains.
2. the preparation method of the salty vermicelli of potato pig blood according to claim 1, is characterized in that comprising the following steps:
(1) mix with blueberry vinegar after quail meat, pigeon meat are diced respectively, stir, pickled 8-10 minute; After again quail meat, pigeon meat being wrapped to Semen Juglandis powder, insert in steamer, big fire boiling 15-20 minute, discharging, dries, and grind into powder, obtains digested tankage;
(2) Radix Astragali, banana skin, cassia twig, rose, radix polygonati officinalis, the fruit of glossy privet are mixed, water extraction 2-3 time, filters merging filtrate; Filtrate is placed in to pot, adds pig clot, frozen bean curd in filtrate, little fire boils to water dry, and discharging is dried, and pulverizes, and obtains pig blood soybean flour;
(3) mashed potato and blackberry, blueberry juice mixed grinding is homogeneous, add broad bean powder and stir, dry, pulverize, obtain potato bean powder;
(4), by the material after step (1), (2), (3) processing, mix with residue each raw material except salt and water; Salt is added to the water, after salt dissolves completely, mixes with above-mentioned powder, through and face, the face of waking up, wire rod, after bar, added, stretching, undercarriage are processed, obtain.
CN201410313763.1A 2014-07-03 2014-07-03 Potato-pork blood salty fine dried noodles and preparation method thereof Pending CN104171887A (en)

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CN201410313763.1A CN104171887A (en) 2014-07-03 2014-07-03 Potato-pork blood salty fine dried noodles and preparation method thereof

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Application Number Priority Date Filing Date Title
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757411A (en) * 2015-03-24 2015-07-08 马昱 Blackberry fine dried noodle
CN108450782A (en) * 2018-04-08 2018-08-28 南阳师范学院 A kind of fish-bone vermicelli and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103829152A (en) * 2014-02-11 2014-06-04 刘卫春 Spleen benefiting and stomach invigorating vermicelli and preparation method thereof
CN103829151A (en) * 2014-02-11 2014-06-04 刘卫春 Eucommia health-preserving vermicelli and preparation method thereof
CN103829150A (en) * 2014-02-11 2014-06-04 刘卫春 Chicken nutritious dried noodle and preparation method thereof
CN103844188A (en) * 2014-02-11 2014-06-11 刘卫春 Grapey nutritive vermicelli and preparation method thereof
CN103844191A (en) * 2014-02-11 2014-06-11 刘卫春 Nutritional green vegetable fine dried noodles and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103829152A (en) * 2014-02-11 2014-06-04 刘卫春 Spleen benefiting and stomach invigorating vermicelli and preparation method thereof
CN103829151A (en) * 2014-02-11 2014-06-04 刘卫春 Eucommia health-preserving vermicelli and preparation method thereof
CN103829150A (en) * 2014-02-11 2014-06-04 刘卫春 Chicken nutritious dried noodle and preparation method thereof
CN103844188A (en) * 2014-02-11 2014-06-11 刘卫春 Grapey nutritive vermicelli and preparation method thereof
CN103844191A (en) * 2014-02-11 2014-06-11 刘卫春 Nutritional green vegetable fine dried noodles and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757411A (en) * 2015-03-24 2015-07-08 马昱 Blackberry fine dried noodle
CN108450782A (en) * 2018-04-08 2018-08-28 南阳师范学院 A kind of fish-bone vermicelli and preparation method thereof

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Application publication date: 20141203