CN104431775A - Preparation method of famous snack pea noodles in northern Shaanxi - Google Patents

Preparation method of famous snack pea noodles in northern Shaanxi Download PDF

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Publication number
CN104431775A
CN104431775A CN201410820443.5A CN201410820443A CN104431775A CN 104431775 A CN104431775 A CN 104431775A CN 201410820443 A CN201410820443 A CN 201410820443A CN 104431775 A CN104431775 A CN 104431775A
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CN
China
Prior art keywords
pea
sand sagebrush
artemisia filifolia
powder
seed
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Pending
Application number
CN201410820443.5A
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Chinese (zh)
Inventor
马彦平
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马彦平
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Priority to CN201410820443.5A priority Critical patent/CN104431775A/en
Publication of CN104431775A publication Critical patent/CN104431775A/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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • 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

Abstract

The invention discloses a preparation method of famous snack pea noodles in northern Shaanxi. Slender pea noodles which are not easy to break are obtained by adding a core ingredient artemis sphaerocephala krasche seeds or artemis sphaerocephala krasche powder. The noodles are rich in abundant protein, vitamin and essential amino acids for human bodies, and are high in nutrient value.

Description

The preparation method of a kind of northern Shensi famous-eat pea noodle
Technical field
The invention belongs to food processing technology field, be specifically related to the preparation method of a kind of northern Shensi famous-eat pea noodle.
Background technology
At present, market to be sold and the noodles of processing are all be raw material with wheat mostly, this its nutrition of the noodles based on starch is single, and have additive in manufacturing process, starch contents is high, and diabetes patient especially should not eat more.And be the pea noodle low-sugar low-fat that raw material is made into pea, the amino acid being rich in rich in protein, vitamin and needed by human (is rich in lysine in pea, human development can be promoted, strengthen immunologic function, and be improved the effect of central nervous tissue function, not available for other grains), except being of high nutritive value, bean flour benefits to control various the diseases of middle-and old-aged person such as hypertension, heart disease, diabetes, kidney trouble, obesity, vascular sclerosis etc., is therefore a kind of food kept healthy very much with the noodles of pea flour making.But prior art makes in the process of bean flour, do not add suitable auxiliary material or auxiliary material and select improper, and face water is than unreasonable, to make or pea noodle makes unsuccessfully, the pea noodle of working it out is stiff, hard, and entrance is not soft and moist, and mouthfeel is poor and beany flavor is large.
Summary of the invention
The present invention, mainly for the deficiency making bean flour in prior art, in pea noodle manufacturing process, creationaryly adds sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder, adjust face water ratio simultaneously, thus obtaining noodles softness, entrance is soft and moist, and mouthfeel is good and do not have the bean flour preparation method of beany flavor.
The present invention is the technical scheme taked that solves the problem:
The preparation method of a kind of northern Shensi famous-eat pea noodle, first 5-7 is risen pea grain to grind, circle pea is made pea lobe, 5-6 is risen wheat and pea lobe is mixed, put in a reservoir, add cold water and ooze 8-12 hour, be then exposed to the sun under the sun, again grind again, wear into the pea flour of meticulous pure white.
Core prepared burden sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder stirs with water, pouring into when thick appearance fills in the porcelain basin of bean flour, with the sand sagebrush (Artemisia filifolia) seed be stirred or the thick fluid face of sand sagebrush (Artemisia filifolia) powder, the mass ratio of sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder and bean flour is 2-6: 100, preferably 3: 100, the ratio of amount of water and bean flour is 40-50: 100, preferably 50: 100.Through kneading repeatedly, a final one-tenth dough, leaves standstill.Then dough is compressed to the musculus cutaneus of thickness between 1-2 millimeter, is then cut to elongated noodles.
With must add sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder during bean flour, core batching sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder indispensable.Because sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder belong to natural food materials, it can strengthen the viscosity of bean flour further, thus is rolled by dough and be made as the musculus cutaneus of thickness between 1-2 millimeter and become possibility, and meanwhile, elongated pea noodle is not easy fracture.Sand sagebrush (Artemisia filifolia) is produced in desert, and it is a kind of perennial plant in desert, can bear a kind of sand sagebrush (Artemisia filifolia) seed of grain of rice size, and sand sagebrush (Artemisia filifolia) seed is pressed into powder just becomes sand sagebrush (Artemisia filifolia) powder.
Detailed description of the invention
The preparation method of a kind of northern Shensi famous-eat pea noodle, first 5-7 is risen pea grain to grind, circle pea is made pea lobe, 5-6 is risen wheat and pea lobe is mixed, put in a reservoir, add cold water and ooze 8-12 hour, be then exposed to the sun under the sun, again grind again, wear into the pea flour of meticulous pure white.
Core prepared burden sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder stirs with water, pouring into when thick appearance fills in the porcelain basin of bean flour, with the sand sagebrush (Artemisia filifolia) seed be stirred or the thick fluid face of sand sagebrush (Artemisia filifolia) powder, the mass ratio of sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder and bean flour is 2-6: 100, preferably 3: 100, the ratio of amount of water and bean flour is 40-50: 100, preferably 50: 100.Through kneading repeatedly, a final one-tenth dough, leaves standstill.Then dough is compressed to the musculus cutaneus of thickness between 1-2 millimeter, is then cut to elongated noodles.
Embodiment
Embodiment 1: the preparation method of a kind of northern Shensi famous-eat pea noodle, first 5 liters of pea grains are ground, circle pea is made pea lobe, 5 liters of wheat and pea lobe are mixed, put in a reservoir, add cold water and ooze 8 hours, be then exposed to the sun under the sun, again grind again, wear into the pea flour of meticulous pure white.Core prepared burden sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder stirs with water, pouring into when thick appearance fills in the porcelain basin of bean flour, with the sand sagebrush (Artemisia filifolia) seed be stirred or the thick fluid face of sand sagebrush (Artemisia filifolia) powder, the mass ratio of sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder and bean flour is 3: 100, and the ratio of amount of water and bean flour is preferably 50: 100.Through kneading repeatedly, a final one-tenth dough, leaves standstill.Then dough is compressed to the musculus cutaneus of thickness between 1-2 millimeter, is then cut to elongated noodles.
Embodiment 2: the preparation method of a kind of northern Shensi famous-eat pea noodle, first 6 liters of pea grains are ground, circle pea is made pea lobe, 6 liters of wheat and pea lobe are mixed, put in a reservoir, add cold water and ooze 12 hours, be then exposed to the sun under the sun, again grind again, wear into the pea flour of meticulous pure white.Core prepared burden sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder stirs with water, pouring into when thick appearance fills in the porcelain basin of bean flour, with the sand sagebrush (Artemisia filifolia) seed be stirred or the thick fluid face of sand sagebrush (Artemisia filifolia) powder, the mass ratio of sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder and bean flour is 3: 100, and the ratio of amount of water and bean flour is preferably 50: 100.Through kneading repeatedly, a final one-tenth dough, leaves standstill.Then dough is compressed to the musculus cutaneus of thickness between 2 millimeters, is then cut to elongated noodles.

Claims (2)

1. a preparation method for pea noodle, is characterized in that comprising the steps:
(1) first 5-7 is risen pea grain to grind, circle pea is made pea lobe, 5-6 is risen wheat and pea lobe is mixed, put in a reservoir, add cold water and ooze 8-12 hour;
(2) be exposed to the sun under the sun, more again grind, wear into the pea flour of meticulous pure white;
(3) batching sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder are stirred with water, pouring into when thick appearance fills in the porcelain basin of bean flour, with the sand sagebrush (Artemisia filifolia) seed be stirred or the thick fluid face of sand sagebrush (Artemisia filifolia) powder, the mass ratio of sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder and pea flour is 2-6: 100, the ratio of amount of water and pea flour is 40-50: 100, preferably 50: 100, through kneading repeatedly, final one-tenth dough, leaves standstill;
(4) dough is compressed to the musculus cutaneus of thickness between 1-2 millimeter, is then cut to elongated noodles.
2. the preparation method of a kind of pea noodle as claimed in claim 1, wherein the mass ratio of sand sagebrush (Artemisia filifolia) seed or sand sagebrush (Artemisia filifolia) powder and pea flour is 3: 100.
CN201410820443.5A 2014-12-26 2014-12-26 Preparation method of famous snack pea noodles in northern Shaanxi Pending CN104431775A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410820443.5A CN104431775A (en) 2014-12-26 2014-12-26 Preparation method of famous snack pea noodles in northern Shaanxi

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410820443.5A CN104431775A (en) 2014-12-26 2014-12-26 Preparation method of famous snack pea noodles in northern Shaanxi

Publications (1)

Publication Number Publication Date
CN104431775A true CN104431775A (en) 2015-03-25

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1110515A (en) * 1995-02-07 1995-10-25 张文奇 Improving agent of flour food
CN101444276A (en) * 2008-11-29 2009-06-03 会宁县三利土特产有限公司 Buckwheat noodle formula and preparation method thereof
CN103250949A (en) * 2013-05-31 2013-08-21 西南科技大学 Direct-extruded vermicelli and process
CN103549283A (en) * 2013-11-10 2014-02-05 陆思烨 Bullacta exarata health-care fine dried noodles and preparation method thereof
KR101434836B1 (en) * 2013-09-11 2014-09-02 한상숙 Cold noodle containing Artemisia annua Leaf, Ramie Leaf, Cirsium japonicum and Cooking method thereof
CN104171905A (en) * 2014-07-01 2014-12-03 张胤盈 Oat noodle and preparation method thereof
CN104171769A (en) * 2014-07-18 2014-12-03 青岛科维源环保技术有限公司 Food optimization agent for improving quality of buckwheat noodles
CN104187377A (en) * 2014-08-26 2014-12-10 甘肃发滋瑞小杂粮食品有限公司 Cereal noodles
CN104187376A (en) * 2014-08-21 2014-12-10 王保庆 Tsamba noodles

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1110515A (en) * 1995-02-07 1995-10-25 张文奇 Improving agent of flour food
CN101444276A (en) * 2008-11-29 2009-06-03 会宁县三利土特产有限公司 Buckwheat noodle formula and preparation method thereof
CN103250949A (en) * 2013-05-31 2013-08-21 西南科技大学 Direct-extruded vermicelli and process
KR101434836B1 (en) * 2013-09-11 2014-09-02 한상숙 Cold noodle containing Artemisia annua Leaf, Ramie Leaf, Cirsium japonicum and Cooking method thereof
CN103549283A (en) * 2013-11-10 2014-02-05 陆思烨 Bullacta exarata health-care fine dried noodles and preparation method thereof
CN104171905A (en) * 2014-07-01 2014-12-03 张胤盈 Oat noodle and preparation method thereof
CN104171769A (en) * 2014-07-18 2014-12-03 青岛科维源环保技术有限公司 Food optimization agent for improving quality of buckwheat noodles
CN104187376A (en) * 2014-08-21 2014-12-10 王保庆 Tsamba noodles
CN104187377A (en) * 2014-08-26 2014-12-10 甘肃发滋瑞小杂粮食品有限公司 Cereal noodles

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
静-旅游: "陕北名吃—豌豆杂面", 《新浪微博 HTTP://BLOG.SINA.COM.CN/S/BLOG_7BA0B7BB0102UZL4.HTML》 *

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