CN104366266A - Egg fine dried noodles with milk flavor and preparation method of egg fine dried noodles with milk flavor - Google Patents

Egg fine dried noodles with milk flavor and preparation method of egg fine dried noodles with milk flavor Download PDF

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Publication number
CN104366266A
CN104366266A CN201410556130.3A CN201410556130A CN104366266A CN 104366266 A CN104366266 A CN 104366266A CN 201410556130 A CN201410556130 A CN 201410556130A CN 104366266 A CN104366266 A CN 104366266A
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CN
China
Prior art keywords
parts
egg
powder
milk
dried noodles
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
Application number
CN201410556130.3A
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Chinese (zh)
Inventor
陈飞
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FENGTAI COUNTY YONGFENG FLOUR INDUSTRY Co Ltd
Original Assignee
FENGTAI COUNTY YONGFENG FLOUR INDUSTRY Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by FENGTAI COUNTY YONGFENG FLOUR INDUSTRY Co Ltd filed Critical FENGTAI COUNTY YONGFENG FLOUR INDUSTRY Co Ltd
Priority to CN201410556130.3A priority Critical patent/CN104366266A/en
Publication of CN104366266A publication Critical patent/CN104366266A/en
Pending legal-status Critical Current

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Classifications

    • 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 egg fine dried noodles with the milk flavor. The fine dried noodles are prepared from the following raw materials in parts by weight: 200-250 parts of flour, 30-50 parts of sweet corn flour, 10-15 parts of egg liquid, 8-9 parts of ginger-potato meal, 5-7 parts of sesame-seed cake meal, 7-10 parts of fresh milk, 7-8 parts of bean curd sticks, 6-8 parts of banana pulp, 6-10 parts of sour plum fruits, 5-6 parts of yellow peaches, 7-8 parts of red-heart dragon fruit puree, 6-8 parts of olive oil, 3-4 parts of ligusticum wallichii, 2-5 parts of kernels of fruits of Chinese Wax gourd, 4-5 parts of chrysanthemum flowers, 2-3 parts of lotus leaves, 1-2 parts of camphor root, a proper amount of water and 8-10 parts of nutritional additive powder. The fine dried noodles disclosed by the invention have the beneficial effects that the sesame-seed cake meal, the banana pulp and the like are firstly mixed and prepared into thin cakes and fried in the olive oil, the powder obtained finally is thick in fragrance, the prepared egg vegetable powder contains multiple vitamins, supplements dietary fibers and has the effects of nourishing yin, moistening intestines, promoting body-fluid production and quenching thirst; and simultaneously, due to adoption of multiple traditional Chinese medicines such as the chrysanthemum flowers, the fine dried noodles have the effects of dispelling wind, cooling blood, clearing heat and removing toxicity after being taken for long time.

Description

A kind of milk egg noodle and preparation method thereof
Technical field
The present invention relates generally to field of health care food, particularly relates to a kind of milk egg noodle and preparation method thereof.
Background technology
Face is one of most important food, closely bound up with the life of people, and different types of is suitable for doing different types of wheaten food, such as vermicelli.But common vermicelli can not meet the demand of people's health to trace element except full abdomen, also do not possess health care, object of the present invention is exactly to provide a kind of vermicelli with health care.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of milk egg noodle and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of milk egg noodle, is characterized in that being made up of the raw material of following weight portion:
Flour 200-250, corn powder 30-50, egg liquid 10-15, ginger potato powder 8-9, sesame cake meal 5-7, fresh cow milk 7-10, bean curd stick 7-8, bajiao banana slurry 6-8, plum fruit 6-10, Huang Tao 5-6, red heart flue puree 7-8, olive oil 6-8, Ligusticum wallichii 3-4, Semen Benincasae 2-5, chrysanthemum 4-5, lotus leaf 2-3, camphortree root 1-2, water are appropriate, powder 8-10 is added in nutrition;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Silverfish powder 8-10, yam betel 10-12, Chinese waxmyrtle seed 6-8, cranberry juice 7-8, tapioca starch 4-5, red bean paste 6-7, potentilla chinensis 4-5, skin of soya-bean milk 5-7, the careless 2-3 of auspicious company, purple perilla seed 1-2, preserved egg 2-3, Radix Angelicae Sinensis 1-2, le dish 3-5;
Preparation method is: (1) connects grass, purple perilla seed, preserved egg, the mixing of Radix Angelicae Sinensis, le dish by auspicious, and water extraction 2-3 time, filters, merging filtrate; After yam betel peeling, stripping and slicing, be mixed into pot with Chinese waxmyrtle seed, add 4-6 times of water and simmer 30-40 minute, discharging, add above-mentioned filtrate, blend into paste fast;
(2) by the skin of soya-bean milk, potentilla chinensis mixing, be pounded mud with cranberry juice, the material after processing with step (1) and other remain each raw material and pour in agitator tank and stir, discharging, then send in baking oven and dry moisture, pulverize, to obtain final product.
The preparation method of described a kind of milk egg noodle, is characterized in that comprising the following steps:
(1) first by after sesame cake meal, bean curd stick fragmentation, be placed in the mixed liquor that fresh cow milk and bajiao banana starch and be dipped to soft, then add ginger potato powder and stir into mud, be pressed into pancake, pot pancake being placed in olive oil is decocted to ripe perfume (or spice), then sends in baking oven and dry moisture, pulverizes;
(2) by Ligusticum wallichii, Semen Benincasae, chrysanthemum, lotus leaf, camphortree root mixing, water extraction 3-4 time, filter, merging filtrate, after the spray-dried process of gained filtrate, obtains health care medicinal powder;
(3), after plum fruit, Huang Tao being pounded mud respectively, mixing with egg liquid, red heart flue puree, be placed in baking box and dry moisture, pulverize, obtain egg Vegetable powder;
(4) by the material after step (1), (2), (3) process, mix with each raw material of residue than water, obtain vermicelli flour; Vermicelli flour is added suitable quantity of water and evenly make dough extrusion molding again to dry wetting, to obtain final product.
Potentilla chinensis is root or the whole herb with root of rosaceous plant potentilla chinensis.
Advantage of the present invention is:
Sesame cake meal, bajiao banana slurry etc. are first mixed and made into pancake and are placed in olive oil fry cooked again by the present invention, the powder aromatic flavour finally obtained, the egg Vegetable powder made contains multivitamin, complementary diets fiber, the effect there is yin-nourishing ease constipation, promoting the production of body fluid to quench thirst, the present invention simultaneously also adopts the multiple Chinese herbal medicines such as chrysanthemum, and long-term taking has the cool blood of dispelling wind, clearing heat and detoxicating effect.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of milk egg noodle, be made up of the raw material of following weight portion:
Flour 250, corn powder 50, egg liquid 15, ginger potato powder 9, sesame cake meal 7, fresh cow milk 10, bean curd stick 8, bajiao banana slurry 8, plum fruit 10, Huang Tao 6, red heart flue puree 8, olive oil 8, Ligusticum wallichii 4, Semen Benincasae 5, chrysanthemum 5, lotus leaf 3, camphortree root 2, water are appropriate, powder 10 is added in nutrition;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Silverfish powder 10, yam betel 12, Chinese waxmyrtle seed 8, cranberry juice 8, tapioca starch 5, red bean paste 7, potentilla chinensis 5, the skin of soya-bean milk 7, auspicious even grass 3, purple perilla seed 2, preserved egg 3, Radix Angelicae Sinensis 2, le dish 5;
Preparation method is: (1) connects grass, purple perilla seed, preserved egg, the mixing of Radix Angelicae Sinensis, le dish by auspicious, and water extraction 3 times, filters, merging filtrate; After yam betel peeling, stripping and slicing, be mixed into pot with Chinese waxmyrtle seed, add 6 times of water and simmer 40 minutes, discharging, add above-mentioned filtrate, blend into paste fast;
(2) by the skin of soya-bean milk, potentilla chinensis mixing, be pounded mud with cranberry juice, the material after processing with step (1) and other remain each raw material and pour in agitator tank and stir, discharging, then send in baking oven and dry moisture, pulverize, to obtain final product.
The preparation method of described a kind of milk egg noodle, is characterized in that comprising the following steps:
(1) first by after sesame cake meal, bean curd stick fragmentation, be placed in the mixed liquor that fresh cow milk and bajiao banana starch and be dipped to soft, then add ginger potato powder and stir into mud, be pressed into pancake, pot pancake being placed in olive oil is decocted to ripe perfume (or spice), then sends in baking oven and dry moisture, pulverizes;
(2) by Ligusticum wallichii, Semen Benincasae, chrysanthemum, lotus leaf, camphortree root mixing, water extraction 4 times, filter, merging filtrate, after the spray-dried process of gained filtrate, obtains health care medicinal powder;
(3), after plum fruit, Huang Tao being pounded mud respectively, mixing with egg liquid, red heart flue puree, be placed in baking box and dry moisture, pulverize, obtain egg Vegetable powder;
(4) by the material after step (1), (2), (3) process, mix with each raw material of residue than water, obtain vermicelli flour; Vermicelli flour is added suitable quantity of water and evenly make dough extrusion molding again to dry wetting, to obtain final product.

Claims (2)

1. a milk egg noodle, is characterized in that being made up of the raw material of following weight portion:
Flour 200-250, corn powder 30-50, egg liquid 10-15, ginger potato powder 8-9, sesame cake meal 5-7, fresh cow milk 7-10, bean curd stick 7-8, bajiao banana slurry 6-8, plum fruit 6-10, Huang Tao 5-6, red heart flue puree 7-8, olive oil 6-8, Ligusticum wallichii 3-4, Semen Benincasae 2-5, chrysanthemum 4-5, lotus leaf 2-3, camphortree root 1-2, water are appropriate, powder 8-10 is added in nutrition;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Silverfish powder 8-10, yam betel 10-12, Chinese waxmyrtle seed 6-8, cranberry juice 7-8, tapioca starch 4-5, red bean paste 6-7, potentilla chinensis 4-5, skin of soya-bean milk 5-7, the careless 2-3 of auspicious company, purple perilla seed 1-2, preserved egg 2-3, Radix Angelicae Sinensis 1-2, le dish 3-5;
Preparation method is: (1) connects grass, purple perilla seed, preserved egg, the mixing of Radix Angelicae Sinensis, le dish by auspicious, and water extraction 2-3 time, filters, merging filtrate; After yam betel peeling, stripping and slicing, be mixed into pot with Chinese waxmyrtle seed, add 4-6 times of water and simmer 30-40 minute, discharging, add above-mentioned filtrate, blend into paste fast;
(2) by the skin of soya-bean milk, potentilla chinensis mixing, be pounded mud with cranberry juice, the material after processing with step (1) and other remain each raw material and pour in agitator tank and stir, discharging, then send in baking oven and dry moisture, pulverize, to obtain final product.
2. the preparation method of a kind of milk egg noodle according to claim 1, is characterized in that comprising the following steps:
(1) first by after sesame cake meal, bean curd stick fragmentation, be placed in the mixed liquor that fresh cow milk and bajiao banana starch and be dipped to soft, then add ginger potato powder and stir into mud, be pressed into pancake, pot pancake being placed in olive oil is decocted to ripe perfume (or spice), then sends in baking oven and dry moisture, pulverizes;
(2) by Ligusticum wallichii, Semen Benincasae, chrysanthemum, lotus leaf, camphortree root mixing, water extraction 3-4 time, filter, merging filtrate, after the spray-dried process of gained filtrate, obtains health care medicinal powder;
(3), after plum fruit, Huang Tao being pounded mud respectively, mixing with egg liquid, red heart flue puree, be placed in baking box and dry moisture, pulverize, obtain egg Vegetable powder;
(4) by the material after step (1), (2), (3) process, mix with each raw material of residue than water, obtain vermicelli flour; Vermicelli flour is added suitable quantity of water and evenly make dough extrusion molding again to dry wetting, to obtain final product.
CN201410556130.3A 2014-10-20 2014-10-20 Egg fine dried noodles with milk flavor and preparation method of egg fine dried noodles with milk flavor Pending CN104366266A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410556130.3A CN104366266A (en) 2014-10-20 2014-10-20 Egg fine dried noodles with milk flavor and preparation method of egg fine dried noodles with milk flavor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410556130.3A CN104366266A (en) 2014-10-20 2014-10-20 Egg fine dried noodles with milk flavor and preparation method of egg fine dried noodles with milk flavor

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Publication Number Publication Date
CN104366266A true CN104366266A (en) 2015-02-25

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104905141A (en) * 2015-05-20 2015-09-16 安徽成祥面粉有限责任公司 Yellow peach corn instant noodle and production technology thereof
CN105266015A (en) * 2015-10-17 2016-01-27 南陵县玉竹协会 Preparation method of pleurotus eryngii egg fine dried noodles

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103385416A (en) * 2012-05-10 2013-11-13 湖南海清食品发展有限责任公司 Preparation method of three-layer colorful nutrition vermicelli
CN103829151A (en) * 2014-02-11 2014-06-04 刘卫春 Eucommia health-preserving vermicelli and preparation method thereof
CN103829148A (en) * 2014-02-11 2014-06-04 刘卫春 High-protein nutritious dried noodle and preparation method thereof
CN103829152A (en) * 2014-02-11 2014-06-04 刘卫春 Spleen benefiting and stomach invigorating vermicelli and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103385416A (en) * 2012-05-10 2013-11-13 湖南海清食品发展有限责任公司 Preparation method of three-layer colorful nutrition vermicelli
CN103829151A (en) * 2014-02-11 2014-06-04 刘卫春 Eucommia health-preserving vermicelli and preparation method thereof
CN103829148A (en) * 2014-02-11 2014-06-04 刘卫春 High-protein nutritious dried noodle and preparation method thereof
CN103829152A (en) * 2014-02-11 2014-06-04 刘卫春 Spleen benefiting and stomach invigorating vermicelli and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104905141A (en) * 2015-05-20 2015-09-16 安徽成祥面粉有限责任公司 Yellow peach corn instant noodle and production technology thereof
CN105266015A (en) * 2015-10-17 2016-01-27 南陵县玉竹协会 Preparation method of pleurotus eryngii egg fine dried noodles

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Application publication date: 20150225

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