CN104397589A - Gravy sandwich noodle and production method thereof - Google Patents
Gravy sandwich noodle and production method thereof Download PDFInfo
- Publication number
- CN104397589A CN104397589A CN201410633244.3A CN201410633244A CN104397589A CN 104397589 A CN104397589 A CN 104397589A CN 201410633244 A CN201410633244 A CN 201410633244A CN 104397589 A CN104397589 A CN 104397589A
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- Prior art keywords
- gravy
- meat
- dough
- weight
- noodle
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 55
- 235000013882 gravy Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 235000013372 meat Nutrition 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 241000287828 Gallus gallus Species 0.000 claims abstract description 16
- 239000012141 concentrate Substances 0.000 claims abstract description 14
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 13
- 239000011575 calcium Substances 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000015110 jellies Nutrition 0.000 claims description 17
- 239000008274 jelly Substances 0.000 claims description 17
- 235000013330 chicken meat Nutrition 0.000 claims description 15
- 230000002618 waking effect Effects 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 3
- 230000037208 balanced nutrition Effects 0.000 abstract 1
- 235000019046 balanced nutrition Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000032724 odontogenesis Effects 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
-
- 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
- A23L7/11—Filled, stuffed or multilayered 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
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)
- Mycology (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a gravy sandwich noodle and a production method thereof. The production method aims to solve the technical problem of producing a noodle which has a good taste, low calories and more balanced nutrition. The gravy sandwich noodle consists of the following raw materials (in weight percent): 60-70% flour, 20-30% meat, 0.5-10% chicken essence, 10-20% milk powder, 4-10% edible calcium powder and 0.5-10% salt. The production method of the gravy sandwich noodle is composed of the following steps: firstly, weighing and mixing the raw materials in weight percent, adding cold water to the mixed raw materials and making the wetted materials into a dough using a dough mixer, and leaving the dough to stand to help the dough fully absorb and retain water; secondly, putting the meat into a pot, adding cold water into the pot, cooking the meat for 2 to 3 hours and filtering the gravy to obtain the gravy concentrate; thirdly, putting the gravy concentrate into a freezer to obtain the aspic; fourthly, putting the aspic and the dough into a filling noodle machine to extrude into strips, and thereby obtaining the gravy sandwich noodle.
Description
Technical field
The present invention relates to a kind of wheaten food, particularly a kind of gravy filled noodles and preparation method thereof.
Background technology
Wheaten food kind is in the market more single, when edible, need collocation meat, eggs or greengrocery to eat, and the crowd eating meat is not liked for some, only like to eat noodles itself, so not only nutrition is unbalanced, also can cause the heat of hyperabsorption because edible wheaten food is too many, easily get fat, for child and old man, due to the problem of tooth development, they cannot chew rotten to harder thing, cause meat to be swallowed, and hinder the absorption of nutrition.
Summary of the invention
The object of this invention is to provide a kind of gravy filled noodles and preparation method thereof, the technical problem that solve is that mouthfeel is good, and heat is low and make the nutrition of noodles more balanced.
For solving the problem, the present invention realizes by the following technical solutions: a kind of gravy filled noodles, described gravy filled noodles is made up of the raw material of following percentage by weight: flour 60 ~ 70%, meat 20 ~ 30%, chickens' extract 0.5 ~ 10%, milk powder 10 ~ 20%, edible calcium powder 4 ~ 10%, salt 0.5 ~ 10%.
Gravy filled noodles of the present invention is made up of the raw material of following percentage by weight: flour 60%, meat 25%, chickens' extract 0.5%, milk powder 10%, edible calcium powder 4%, salt 0.5%.
Meat of the present invention is more than one in chicken, beef, pork and mutton.
A preparation method for gravy filled noodles, comprises the following steps:
One, flour 60 ~ 70% is taken by weight percentage, chickens' extract 0.5 ~ 10%, milk powder 10 ~ 20%, edible calcium powder 4 ~ 10%, salt 0.5 ~ 10%, adds the cold water that weight is 30 ~ 40% of flour weight, puts into dough mixing machine and be neutralized into dough after mixing, leave standstill the face of waking up, the face time of waking up is 30 minutes;
Two, the meat of 20 ~ 30% is put into pot, add the cold water that weight is 50 ~ 100% of meat weight, boil 2 ~ 3 hours, leach juice, obtain gravy concentrate;
Three, gravy concentrate is put into refrigerator-freezer, at the temperature of-1 ~ 0 DEG C freezing at least 1 hour, obtain meat jelly;
Four, meat jelly and dough are put into band Noodle with fillings machine and be squeezed into strip, obtain gravy filled noodles.
The diameter of gravy filled noodles of the present invention is 1 ~ 3mm, and filling footpath is 0.5-2mm.
The present invention compared with prior art, gravy is injected in noodles inside, not only mouthfeel is good, and reduce the heat of noodles self, be particularly suitable for old man, child, the crowd of crowd and fat-reducing that do not like to eat meat eat, make this kind of crowd ensure absorption balanced in nutrition while minimizing heat sucks.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Gravy filled noodles of the present invention, is made up of the raw material of following percentage by weight: flour 60 ~ 70%, meat 20 ~ 30%, chickens' extract 0.5 ~ 10%, milk powder 10 ~ 20%, edible calcium powder 4 ~ 10%, salt 0.5 ~ 10%.
The preferred weight percent of described gravy filled noodles is raw material: flour 60%, meat 25%, chickens' extract 0.5%, milk powder 10%, edible calcium powder 4%, salt 0.5%.
Described meat is more than one in chicken, beef, pork and mutton.
The preparation method of gravy filled noodles of the present invention, comprises the following steps:
One, flour 60 ~ 70% is taken by weight percentage, chickens' extract 0.5 ~ 10%, milk powder 10 ~ 20%, edible calcium powder 4 ~ 10%, salt 0.5 ~ 1%, adds the cold water that weight is 30 ~ 40% of flour weight, puts into dough mixing machine and be neutralized into dough after mixing, leave standstill the face of waking up, the face time of waking up is 30 minutes;
Two, the meat of 25 ~ 30% is put into pot, add the cold water that weight is 50 ~ 100% of meat weight, boil 2 ~ 3 hours, leach juice, obtain gravy concentrate;
Three, gravy concentrate is put into refrigerator-freezer, at the temperature of-1 ~ 0 DEG C freezing at least 1 hour, obtain meat jelly;
Four, meat jelly and dough are put into band Noodle with fillings machine and be squeezed into strip, in the process of extruding, meat jelly is injected in noodles, obtains gravy filled noodles.
The diameter of gravy filled noodles is 1 ~ 3mm, and filling footpath is 0.5-2mm.
The hard-cover HWT-6 dough mixing machine that dough mixing machine can adopt Qingzhou City light food machinery factory to produce, band Noodle with fillings machine adopts Beijing gold day automatically with the mt-500 type band Noodle with fillings machine that Noodle with fillings mechanical equipment factory is produced.
Eating method: boiling water is soft.
Embodiment 1
One, take flour 6000g by weight, chickens' extract 50g, milk powder 1000g, edible calcium powder 400g, salt 50g, add the cold water that weight is the 3000g of flour weight, put into dough mixing machine and be neutralized into dough after mixing, leave standstill the face of waking up, and the face time of waking up is 30 minutes;
Two, the ox of 2500g is put into pot, add the water that weight is 2500 milliliters, boil 3 hours, leach juice, obtain gravy concentrate;
Three, gravy concentrate is put into refrigerator-freezer, at the temperature of-1 ~ 0 DEG C freezing 2 hours, obtain meat jelly;
Four, meat jelly and dough are put into band Noodle with fillings machine and be squeezed into strip, in the process of extruding, meat jelly is injected in noodles, obtains gravy filled noodles.
Embodiment 2
One, take flour 6300g by weight, chickens' extract 50g, milk powder 1100g, edible calcium powder 400g, salt 50g, add the cold water that weight is the 2500g of flour weight, put into dough mixing machine and be neutralized into dough after mixing, leave standstill the face of waking up, and the face time of waking up is 30 minutes;
Two, the mutton of 2100g is put into pot, add the water that weight is 2100 milliliters, boil 2 hours, leach juice, obtain gravy concentrate;
Three, gravy concentrate is put into refrigerator-freezer, at the temperature of-1 ~ 0 DEG C freezing 3 hours, obtain meat jelly;
Four, meat jelly and dough are put into band Noodle with fillings machine and be squeezed into strip, in the process of extruding, meat jelly is injected in noodles, obtains gravy filled noodles.
Embodiment 3
One, take flour 6500g by weight, chickens' extract 50g, milk powder 1000g, edible calcium powder 400g, salt 50g, add the cold water that weight is the 2600g of flour weight, put into dough mixing machine and be neutralized into dough after mixing, leave standstill the face of waking up, and the face time of waking up is 30 minutes;
Two, the pork of 2000g is put into pot, add the water that weight is 1500 milliliters, boil 2 hours, leach juice, obtain gravy concentrate;
Three, gravy concentrate is put into refrigerator-freezer, at the temperature of-1 ~ 0 DEG C freezing 2.5 hours, obtain meat jelly;
Four, meat jelly and dough are put into band Noodle with fillings machine and be squeezed into strip, in the process of extruding, meat jelly is injected in noodles, obtains gravy filled noodles.
Above-described embodiment 1-3 is adopted to make the gravy filled noodles obtained, after boiling water is soft, meat jelly heat in noodles is liquid, and noodles can not be damaged, gravy is well retained in noodles, and nutritional cost is well retained in noodles, and face body is smooth, mouthfeel is good, the thick taste of gravy.
Claims (5)
1. a gravy filled noodles, is characterized in that: described gravy filled noodles is made up of the raw material of following percentage by weight: flour 60 ~ 70%, meat 20 ~ 30%, chickens' extract 0.5 ~ 10%, milk powder 10 ~ 20%, edible calcium powder 4 ~ 10%, salt 0.5 ~ 10%.
2. gravy filled noodles according to claim 1, is characterized in that: described gravy filled noodles is made up of the raw material of following percentage by weight: flour 60%, meat 25%, chickens' extract 0.5%, milk powder 10%, edible calcium powder 4%, salt 0.5%.
3. gravy filled noodles according to claim 1 and 2, is characterized in that: described meat is more than one in chicken, beef, pork and mutton.
4. a preparation method for gravy filled noodles, comprises the following steps:
One, flour 60 ~ 70% is taken by weight percentage, chickens' extract 0.5 ~ 10%, milk powder 10 ~ 20%, edible calcium powder 4 ~ 10%, salt 0.5 ~ 10%, adds the cold water that weight is 30 ~ 40% of flour weight, puts into dough mixing machine and be neutralized into dough after mixing, leave standstill the face of waking up, the face time of waking up is 30 minutes;
Two, the meat of 20 ~ 30% is put into pot, add the cold water that weight is 50 ~ 100% of meat weight, boil 2 ~ 3 hours, leach juice, obtain gravy concentrate;
Three, gravy concentrate is put into refrigerator-freezer, at the temperature of-1 ~ 0 DEG C freezing at least 1 hour, obtain meat jelly;
Four, meat jelly and dough are put into band Noodle with fillings machine and be squeezed into strip, obtain gravy filled noodles.
5. the preparation method of gravy filled noodles according to claim 4, is characterized in that: the diameter of described gravy filled noodles is 1 ~ 3mm, and filling footpath is 0.5-2mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410633244.3A CN104397589A (en) | 2014-11-12 | 2014-11-12 | Gravy sandwich noodle and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410633244.3A CN104397589A (en) | 2014-11-12 | 2014-11-12 | Gravy sandwich noodle and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104397589A true CN104397589A (en) | 2015-03-11 |
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ID=52635311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410633244.3A Pending CN104397589A (en) | 2014-11-12 | 2014-11-12 | Gravy sandwich noodle and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104397589A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307046A (en) * | 2016-08-21 | 2017-01-11 | 徐俊 | Lung-moistening phlegm-reducing sandwich noodles and preparation method thereof |
| CN107259337A (en) * | 2017-06-21 | 2017-10-20 | 庐江县海神面业有限公司 | A kind of sandwich high calcium dried small shrimp easily boils the preparation method of rice noodles |
| CN114794371A (en) * | 2022-04-02 | 2022-07-29 | 山西农业大学山西功能食品研究院 | Fruit and vegetable coarse cereal sandwich noodles rich in probiotics and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192657A (en) * | 1995-09-20 | 1998-09-09 | 斯皮迪食品股份有限公司 | Filled pasta rolled in the shape of a coil |
| CN1792226A (en) * | 2005-12-31 | 2006-06-28 | 刘�东 | Method for making fancy sandwich cakes |
| CN1792228A (en) * | 2005-12-31 | 2006-06-28 | 刘�东 | Method for making fancy sandwich cakes (wet) |
| CN101396087A (en) * | 2008-11-18 | 2009-04-01 | 陈子林 | Noodle with flavoring filler and preparation method thereof |
-
2014
- 2014-11-12 CN CN201410633244.3A patent/CN104397589A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192657A (en) * | 1995-09-20 | 1998-09-09 | 斯皮迪食品股份有限公司 | Filled pasta rolled in the shape of a coil |
| CN1792226A (en) * | 2005-12-31 | 2006-06-28 | 刘�东 | Method for making fancy sandwich cakes |
| CN1792228A (en) * | 2005-12-31 | 2006-06-28 | 刘�东 | Method for making fancy sandwich cakes (wet) |
| CN101396087A (en) * | 2008-11-18 | 2009-04-01 | 陈子林 | Noodle with flavoring filler and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307046A (en) * | 2016-08-21 | 2017-01-11 | 徐俊 | Lung-moistening phlegm-reducing sandwich noodles and preparation method thereof |
| CN107259337A (en) * | 2017-06-21 | 2017-10-20 | 庐江县海神面业有限公司 | A kind of sandwich high calcium dried small shrimp easily boils the preparation method of rice noodles |
| CN114794371A (en) * | 2022-04-02 | 2022-07-29 | 山西农业大学山西功能食品研究院 | Fruit and vegetable coarse cereal sandwich noodles rich in probiotics and preparation method thereof |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150311 |