CN104222805A - 香芋黄豆咸挂面及其制备方法 - Google Patents
香芋黄豆咸挂面及其制备方法 Download PDFInfo
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- CN104222805A CN104222805A CN201410313830.XA CN201410313830A CN104222805A CN 104222805 A CN104222805 A CN 104222805A CN 201410313830 A CN201410313830 A CN 201410313830A CN 104222805 A CN104222805 A CN 104222805A
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- parts
- powder
- salty
- water
- dried noodles
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种香芋黄豆咸挂面,由以下重量份的原料制成:小麦面粉200-220、黄豆6-7、谷朊粉3-5、蛋白糖5-6、香芋8-12、啤酒糟3-4、膨化糕粉4-7、亚麻籽粉5-8、西瓜子5-6、西芹6-7、薄荷2-3、红木子1-2、向日葵花托1-3、莲子心2-4、香茅草1-4、山楂核3-4、玄参2-4、食盐适量、水适量、橄榄油适量、营养添加粉9-11;本发明以营养丰富的小麦面粉为主要原料,辅以黄豆、香芋、谷朊粉等,将其加工制作成挂面,与传统的挂面相比,改善了挂面的风味、营养品质,满足了人们日益增长的对饮食健康、多样的要求;其中添加的多种中草药,长期食用有和胃通气、提神醒脑、延缓衰老的功效。
Description
香芋黄豆咸挂面及其制备方法
[0001]
技术领域
[0002] 本发明主要涉及挂面领域,尤其涉及一种香芋黄豆咸挂面及其制备方法。
背景技术
[0003] 挂面是一种细若发丝、洁白光韧,并且耐存、耐煮的手工面食,有圆而细的,也有宽而扁的,主要品种有普通挂面、花色挂面、手工挂面等;按辅料的品种分有鸡蛋挂面、西红柿挂面、菠菜挂面、胡萝卜挂面、海带挂面、赖氨酸挂面等。目前,挂面已形成主食型、风味型、营养型、保健型等共同发展的格局。挂面因口感好、食用方便、价格低、易于贮存,一直是人们喜爱的主要面食之一。
发明内容
[0004] 本发明目的就是为了提供一种香芋黄豆咸挂面及其制备方法。
[0005] 本发明是通过以下技术方案实现的:
一种香芋黄豆咸挂面,其特征在于由以下重量份的原料制成:
小麦面粉200-220、黄豆6-7、谷朊粉3-5、蛋白糖5_6、香芋8_12、啤酒糟3_4、膨化糕粉4-7、亚麻籽粉5-8、西瓜子5-6、西芹6-7、薄荷2_3、红木子1_2、向日葵花托1_3、莲子心
2-4、香茅草1-4、山楂核3-4、玄参2-4、食盐适量、水适量、橄榄油适量、营养添加粉9_11 ; 所述的营养添加粉由以下重量份的原料制成:
新鲜鱼头12-15、绿茶茶叶3-4、黑米粉8-9、熟杏仁4-6、圣女果5_7、油面筋4_5、鸡毛菜3-6、金边虎皮兰0.8-1、鲜甘蔗叶1-1.2、菠萝叶0.9-1.3、黄连叶1-1.5、莱菔子1_2、食盐0.5-1、带皮整柚子适量;
制备方法为:(1)将绿茶茶叶加适量开水冲泡,茶水中加入食盐,得茶盐水;将新鲜鱼头去鳃洗净后置入茶盐水中浸泡20-30分钟,出料,将鱼头置入压力锅中,加入4-6倍水,力口热加压,直至鱼头骨软化,继续加热至水干,出料粉碎,得鱼头泥;
(2)将金边虎皮兰、鲜甘蔗叶、菠萝叶、黄连叶、莱菔子混合,水提2-3次,过滤,合并滤液;将带皮整柚子的上部开洞,将柚子瓤取出并与圣女果、鸡毛菜以及上述滤液混合打浆,得浆液,柚子皮待用;
(3)将熟杏仁、油面筋混合,粉碎,与黑米粉混合,得香粉料;将鱼头泥、浆液、香粉料混合,搅拌均匀,倒入柚子皮中,将放有混合物料的柚子皮置入蒸锅中,大火蒸至物料熟透,出料,将柚子皮切开,将物料取出,烘干粉碎,即得。
[0006] 所述的香芋黄豆咸挂面的制备方法,其特征在于包括以下步骤:
(1)将薄荷、红木子、向日葵花托、莲子心、香茅草、山楂核、玄参混合,水提2-3次,过滤,合并滤液;
(2)将香芋去皮切片,将西芹加1-2倍水与啤酒糟混合打浆,在上述浆液中加入膨化糕粉混合均匀,得糊状物,将香芋片表面挂上上述糊状物后,置入有适量橄榄油的锅中煎至两面微黄,出料,置入烤箱中烘烤至熟透,粉碎,得酒香香芋粉;
(3)将黄豆、西瓜子置入锅中,中火干炒3-4分钟出香味,加入蛋白糖、亚麻籽粉继续小火炒制3-5分钟,出料,粉碎,得黄豆瓜子粉;
(4)将步骤(2)、(3)处理后的物料,与剩余除食盐、水和步骤(I)所得滤液以外的各原料混合均匀;将食盐、步骤(I)所得滤液加入水中,待食盐完全溶解后与上述粉料混合,经和面、醒面、盘条、绕条、上架、拉伸、下架处理后,即得。
[0007] 本发明的优点是:
本发明以营养丰富的小麦面粉为主要原料,辅以黄豆、香芋、谷朊粉等,将其加工制作成挂面,与传统的挂面相比,改善了挂面的风味、营养品质,一定程度上满足了人们日益增长的对饮食健康、营养、多样的要求;其中添加的多种中草药,长期食用有和胃通气、提神醒脑、延缓衰老的功效。
具体实施方式
[0008] 下面结合实施例对本发明作进一步详细描述:
实施例:
一种香芋黄豆咸挂面,其特征在于由以下重量份的原料制成:
小麦面粉220、黄豆7、谷朊粉5、蛋白糖6、香芋12、啤酒糟4、膨化糕粉7、亚麻籽粉8、西瓜子6、西芹7、薄荷3、红木子2、向日葵花托3、莲子心4、香茅草4、山楂核4、玄参4、食盐适量、水适量、橄榄油适量、营养添加粉11 ;
所述的营养添加粉由以下重量份的原料制成:
新鲜鱼头15、绿茶茶叶4、黑米粉9、熟杏仁6、圣女果7、油面筋5、鸡毛菜6、金边虎皮兰
1、鲜甘蔗叶1.2、菠萝叶1.3、黄连叶1.5、莱菔子2、食盐1、带皮整柚子适量;
制备方法为:(1)将绿茶茶叶加适量开水冲泡,茶水中加入食盐,得茶盐水;将新鲜鱼头去鳃洗净后置入茶盐水中浸泡30分钟,出料,将鱼头置入压力锅中,加入6倍水,加热加压,直至鱼头骨软化,继续加热至水干,出料粉碎,得鱼头泥;
(2)将金边虎皮兰、鲜甘蔗叶、菠萝叶、黄连叶、莱菔子混合,水提3次,过滤,合并滤液;将带皮整柚子的上部开洞,将柚子瓤取出并与圣女果、鸡毛菜以及上述滤液混合打浆,得浆液,柚子皮待用;
(3)将熟杏仁、油面筋混合,粉碎,与黑米粉混合,得香粉料;将鱼头泥、浆液、香粉料混合,搅拌均匀,倒入柚子皮中,将放有混合物料的柚子皮置入蒸锅中,大火蒸至物料熟透,出料,将柚子皮切开,将物料取出,烘干粉碎,即得。
[0009] 所述的香芋黄豆咸挂面的制备方法,其特征在于包括以下步骤:
(1)将薄荷、红木子、向日葵花托、莲子心、香茅草、山楂核、玄参混合,水提3次,过滤,合并滤液;
(2)将香芋去皮切片,将西芹加2倍水与啤酒糟混合打浆,在上述浆液中加入膨化糕粉混合均匀,得糊状物,将香芋片表面挂上上述糊状物后,置入有适量橄榄油的锅中煎至两面微黄,出料,置入烤箱中烘烤至熟透,粉碎,得酒香香芋粉;
(3)将黄豆、西瓜子置入锅中,中火干炒4分钟出香味,加入蛋白糖、亚麻籽粉继续小火炒制3-5分钟,出料,粉碎,得黄豆瓜子粉;
(4)将步骤(2)、(3)处理后的物料,与剩余除食盐、水和步骤(I)所得滤液以外的各原料混合均匀;将食盐、步骤(I)所得滤液加入水中,待食盐完全溶解后与上述粉料混合,经和面、醒面、盘条、绕条、上架、拉伸、下架处理后,即得。
Claims (2)
1.一种香芋黄豆咸挂面,其特征在于由以下重量份的原料制成: 小麦面粉200-220、黄豆6-7、谷朊粉3-5、蛋白糖5_6、香芋8_12、啤酒糟3_4、膨化糕粉4-7、亚麻籽粉5-8、西瓜子5-6、西芹6-7、薄荷2_3、红木子1_2、向日葵花托1_3、莲子心2-4、香茅草1-4、山楂核3-4、玄参2-4、食盐适量、水适量、橄榄油适量、营养添加粉9-11 ; 所述的营养添加粉由以下重量份的原料制成: 新鲜鱼头12-15、绿茶茶叶3-4、黑米粉8-9、熟杏仁4-6、圣女果5-7、油面筋4-5、鸡毛菜3-6、金边虎皮兰0.8-1、鲜甘蔗叶1-1.2、菠萝叶0.9-1.3、黄连叶1-1.5、莱菔子1_2、食盐0.5-1、带皮整柚子适量; 制备方法为:(1)将绿茶茶叶加适量开水冲泡,茶水中加入食盐,得茶盐水;将新鲜鱼头去鳃洗净后置入茶盐水中浸泡20-30分钟,出料,将鱼头置入压力锅中,加入4-6倍水,力口热加压,直至鱼头骨软化,继续加热至水干,出料粉碎,得鱼头泥; (2)将金边虎皮兰、鲜甘蔗叶、菠萝叶、黄连叶、莱菔子混合,水提2-3次,过滤,合并滤液;将带皮整柚子的上部开洞,将柚子瓤取出并与圣女果、鸡毛菜以及上述滤液混合打浆,得浆液,柚子皮待用; (3)将熟杏仁、油面筋混合,粉碎,与黑米粉混合,得香粉料;将鱼头泥、浆液、香粉料混合,搅拌均匀,倒入柚子皮中,将放有混合物料的柚子皮置入蒸锅中,大火蒸至物料熟透,出料,将柚子皮切开,将物料取出,烘干粉碎,即得。
2.根据权利要求1所述的香芋黄豆咸挂面的制备方法,其特征在于包括以下步骤: (1)将薄荷、红木子、向日葵花托、莲子心、香茅草、山楂核、玄参混合,水提2-3次,过滤,合并滤液; (2)将香芋去皮切片,将西芹加1-2倍水与啤酒糟混合打浆,在上述浆液中加入膨化糕粉混合均匀,得糊状物,将香芋片表面挂上上述糊状物后,置入有适量橄榄油的锅中煎至两面微黄,出料,置入烤箱中烘烤至熟透,粉碎,得酒香香芋粉; (3)将黄豆、西瓜子置入锅中,中火干炒3-4分钟出香味,加入蛋白糖、亚麻籽粉继续小火炒制3-5分钟,出料,粉碎,得黄豆瓜子粉; (4)将步骤(2)、(3)处理后的物料,与剩余除食盐、水和步骤(I)所得滤液以外的各原料混合均匀;将食盐、步骤(I)所得滤液加入水中,待食盐完全溶解后与上述粉料混合,经和面、醒面、盘条、绕条、上架、拉伸、下架处理后,即得。
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