CN104431775A - Preparation method of famous snack pea noodles in northern Shaanxi - Google Patents
Preparation method of famous snack pea noodles in northern Shaanxi Download PDFInfo
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- 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
- Authority
- CN
- China
- Prior art keywords
- pea
- sand sagebrush
- artemisia filifolia
- powder
- seed
- 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
Links
- 235000010582 Pisum sativum Nutrition 0.000 title claims abstract description 47
- 235000012149 noodles Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000011888 snacks Nutrition 0.000 title abstract 2
- 240000004713 Pisum sativum Species 0.000 title 1
- 241000219843 Pisum Species 0.000 claims abstract description 46
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000015702 Artemisia filifolia Nutrition 0.000 claims description 88
- 241001670242 Artemisia filifolia Species 0.000 claims description 88
- 235000013312 flour Nutrition 0.000 claims description 28
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 19
- 240000005158 Phaseolus vulgaris Species 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances data:image/svg+xml;base64,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 data:image/svg+xml;base64,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 O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000013339 cereals Nutrition 0.000 claims description 7
- 235000021307 wheat Nutrition 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 229910052573 porcelain Inorganic materials 0.000 claims description 5
- 240000008529 Triticum aestivum Species 0.000 claims 1
- 229940088594 Vitamin Drugs 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 229930003231 vitamins Natural products 0.000 abstract description 2
- 241001391944 Commicarpus scandens Species 0.000 abstract 1
- 239000003797 essential amino acid Substances 0.000 abstract 1
- 235000020776 essential amino acid Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 206010012601 Diabetes mellitus Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 210000003734 Kidney Anatomy 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000000996 additive Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 201000010238 heart disease Diseases 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000001519 tissues Anatomy 0.000 description 1
- 230000002792 vascular 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
- 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
-
- 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
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
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.
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 |
Family
ID=52879123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410820443.5A Pending CN104431775A (en) | 2014-12-26 | 2014-12-26 | Preparation method of famous snack pea noodles in northern Shaanxi |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431775A (en) |
Citations (9)
| 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 |
-
2014
- 2014-12-26 CN CN201410820443.5A patent/CN104431775A/en active Pending
Patent Citations (9)
| 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)
| 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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