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 PDFInfo
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- 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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- 210000004080 milk Anatomy 0.000 title claims abstract description 19
- 235000012149 noodles Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000796 flavoring agent Substances 0.000 title abstract description 4
- 235000019634 flavors Nutrition 0.000 title abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000012054 meals Nutrition 0.000 claims abstract description 10
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 9
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 9
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 9
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 9
- 239000004006 olive oil Substances 0.000 claims abstract description 9
- 235000008390 olive oil Nutrition 0.000 claims abstract description 9
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- 235000001808 Ceanothus spinosus Nutrition 0.000 claims abstract description 7
- 241001264786 Ceanothus spinosus Species 0.000 claims abstract description 7
- 241000723346 Cinnamomum camphora Species 0.000 claims abstract description 7
- 241000112528 Ligusticum striatum Species 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 241001531051 Potentilla chinensis Species 0.000 claims description 8
- 244000000231 Sesamum indicum Species 0.000 claims description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 7
- 235000012771 pancakes Nutrition 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
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- 244000274911 Myrica cerifera Species 0.000 claims description 6
- 235000009134 Myrica cerifera Nutrition 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 6
- 244000124853 Perilla frutescens Species 0.000 claims description 6
- 240000008154 Piper betle Species 0.000 claims description 6
- 235000008180 Piper betle Nutrition 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
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- 229920002472 Starch Polymers 0.000 claims description 6
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- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000020247 cow milk Nutrition 0.000 claims description 6
- 235000004634 cranberry Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
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- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 abstract 1
- 244000144730 Amygdalus persica Species 0.000 abstract 1
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- 241000482268 Zea mays subsp. mays Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 229960000846 camphor Drugs 0.000 abstract 1
- 229930008380 camphor Natural products 0.000 abstract 1
- 239000012174 chinese wax Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000013325 dietary fiber Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 241001124553 Lepismatidae Species 0.000 description 2
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- 230000007774 longterm Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
-
- 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
- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
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
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.
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 |
Publications (1)
| Publication Number | Publication Date |
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| CN104366266A true CN104366266A (en) | 2015-02-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410556130.3A Pending 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 |
Country Status (1)
| Country | Link |
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| CN (1) | CN104366266A (en) |
Cited By (2)
| 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)
| 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 |
| 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 |
| CN103829151A (en) * | 2014-02-11 | 2014-06-04 | 刘卫春 | Eucommia health-preserving vermicelli and preparation method thereof |
-
2014
- 2014-10-20 CN CN201410556130.3A patent/CN104366266A/en active Pending
Patent Citations (4)
| 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 |
| 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 |
| CN103829151A (en) * | 2014-02-11 | 2014-06-04 | 刘卫春 | Eucommia health-preserving vermicelli and preparation method thereof |
Cited By (2)
| 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 |