CN104206997A - 一种补血保健速食面的制备方法 - Google Patents
一种补血保健速食面的制备方法 Download PDFInfo
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- CN104206997A CN104206997A CN201310437880.4A CN201310437880A CN104206997A CN 104206997 A CN104206997 A CN 104206997A CN 201310437880 A CN201310437880 A CN 201310437880A CN 104206997 A CN104206997 A CN 104206997A
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 235000012149 noodles Nutrition 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 239000003513 alkali Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000005554 pickling Methods 0.000 claims description 6
- 235000005911 diet Nutrition 0.000 claims description 5
- 230000000378 dietary effect Effects 0.000 claims description 5
- 244000144977 poultry Species 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000003213 activating effect Effects 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000112528 Ligusticum striatum Species 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 230000023852 carbohydrate metabolic process Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 235000013594 poultry meat Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000002372 labelling Methods 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
- 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
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
本发明公开了一种补血保健速食面的制备方法,本发明采用配方为:面粉80-100重量份、淀粉5-l0重量份、川穹15-18重量份、禽肉5-8重量份、植物油3-5重量份、盐2-3重量份、食用碱0.2-0.3重量份。用本发明制作出一种补血保健速食面可促进消化、益气生津、调节糖代谢、养阴活血,且具有食用方便、营养保健之特点。
Description
技术领域
本发明属农产品加工技术领域,具体地说涉及一种采用川穹作为原料制作补血保健速食面的制备方法。
背景技术
随着生活节奏的加快,营养卫生、方便快捷的速食面受到消费者的青睐。目前市场上供人食用的速食面原料单一,营养成分缺乏,不能满足现代人对食品健康保健的需求。
发明内容
本发明根据中医药膳“寓食于补”、“药食同源”的观点,将选取川穹为原料制成具有养阴活血等保健功能的速食面。
本发明采用的配方是:面粉80-100重量份、淀粉5-l0重量份、川穹15-18重量份、禽肉5-8重量份、植物油3-5重量份、盐2-3重量份、食用碱0.2-0.3重量份。
一种补血保健速食面的制备方法,包含以下步骤:
(1). 将面粉与淀粉按配方比例放入和面机中,干混1-2分钟左右,加入面粉和淀粉体积的35-40%的纯净水中,和面搅拌时间10-20分钟,搅拌速度为70-80r/min、温度20-30℃,期间按配方比例加入植物油、盐、食用碱;
(2).将川穹沥水后,投入川穹质重2.5一3倍水中煎煮30一40分钟,得提取液;
(3). 选取禽肉切碎后放入水中煮20一30分钟;
(4).将步骤(1)所得面粉, 步骤(2) 所得提取液,步骤(3)所得肉汤混和后按常规制面条方法揉团、醒发,用制面机制成面长25-35cm,直径1.2-1.5mm圆条面;
(5).将步骤(4)所得面条放在蒸箱中蒸煮,温度96-98℃,时间为3-5min;
(6).将步骤(5)中制成的面条放入净化处理后的温度为20-30℃冷却水中快速水洗冷却,冷却后放入PH为3.8-4.1的酸洗池中进行酸洗,时间约40一50秒;
(7). 将步骤(6)装好的面条通过蒸汽加热杀菌,温度92一95℃、时间35一40分钟,然后快速冷却后封装入袋,即可得成品。
具体实施方式
以下结合实施例,对本发明作进一步说明。
实施例1:
(1). 将10kg面粉与0.5kg淀粉放入和面机中,干混2分钟左右,加入面粉和淀粉体积的40%的纯净水中,和面搅拌时间15分钟,搅拌速度为80r/min、温度30℃,期配方比例加入植物油、盐、食用碱;
(2).将川穹沥水后,投入川穹质重3倍水中煎煮30分钟,得提取液;
(3). 选取0.8kg禽肉切碎后放入水中煮30分钟;
(4).将步骤(1)所得面粉, 步骤(2) 所得提取液,步骤(3)所得肉汤混和后按常规制面条方法揉团、醒发,用制面机制成面长25cm,直径1.5mm圆条面;
(5).将步骤(4)所得面条放在蒸箱中蒸煮,温度98℃,时间为3min;
(6).将步骤(5)中制成的面条放入净化处理后的温度为25℃冷却水中快速水洗冷却,冷却后放入PH为3.8的酸洗池中进行酸洗,时间约50秒;
(7). 将步骤(6)装好的面条通过蒸汽加热杀菌,温度95℃、时间35分钟,然后快速冷却后封装入袋,即可得成品。
Claims (2)
1.一种补血保健速食面,其特征在于原料按重量份组成:面粉80-100重量份、淀粉5-l0重量份、川穹15-18重量份、禽肉5-8重量份、植物油3-5重量份、盐2-3重量份、食用碱0.2-0.3重量份。
2.一种补血保健速食面的制备方法,其特征在于采用以下步骤制作:
(1)将面粉与淀粉按权利要求1所述比例放入和面机中,干混1-2分钟左右,加入面粉和淀粉体积的35-40%的纯净水中,和面搅拌时间10-20分钟,搅拌速度为70-80r/min、温度20-30℃,期间按权利要求1所述比例加入植物油、盐、食用碱;
(2).将权利要求1所述川穹沥水后,投入川穹质重2.5一3倍水中煎煮30一40分钟,得提取液;
(3)选取权利要求1所述禽肉切碎后放入水中煮20一30分钟;
(4).将步骤(1)所得面粉, 步骤(2) 所得提取液,步骤(3)所得肉汤混和后按常规制面条方法揉团、醒发,用制面机制成面长25-35cm,直径1.2-1.5mm圆条面;
(5).将步骤(4)所得面条放在蒸箱中蒸煮,温度96-98℃,时间为3-5min;
(6).将步骤(5)中制成的面条放入净化处理后的温度为20-30℃冷却水中快速水洗冷却,冷却后放入PH为3.8-4.1的酸洗池中进行酸洗,时间约40一50秒;
(7)将步骤(6)装好的面条通过蒸汽加热杀菌,温度92一95℃、时间35一40分钟,然后快速冷却后封装入袋,即可得成品。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107439907A (zh) * | 2017-08-16 | 2017-12-08 | 安徽皓皓食品有限公司 | 一种牛肉味即食面筋的制作方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5486641A (en) * | 1977-12-19 | 1979-07-10 | Shimadaya Honten Kk | Noodles making method |
CN1330883A (zh) * | 2000-06-30 | 2002-01-16 | 陈江辉 | 一种滋补挂面食品及其制作方法 |
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- 2013-09-24 CN CN201310437880.4A patent/CN104206997A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5486641A (en) * | 1977-12-19 | 1979-07-10 | Shimadaya Honten Kk | Noodles making method |
CN1330883A (zh) * | 2000-06-30 | 2002-01-16 | 陈江辉 | 一种滋补挂面食品及其制作方法 |
Non-Patent Citations (2)
Title |
---|
张钟等: "《食品工艺学实验》", 31 August 2012, article "面条加工", pages: 109-110 * |
杜双奎等: "即食鲜面的研制", 《粮油食品科技》, vol. 11, no. 6, 30 November 2003 (2003-11-30) * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107439907A (zh) * | 2017-08-16 | 2017-12-08 | 安徽皓皓食品有限公司 | 一种牛肉味即食面筋的制作方法 |
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Application publication date: 20141217 |