CN104522521A - Meat paste noodles and a preparation method thereof - Google Patents

Meat paste noodles and a preparation method thereof Download PDF

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Publication number
CN104522521A
CN104522521A CN201410716555.6A CN201410716555A CN104522521A CN 104522521 A CN104522521 A CN 104522521A CN 201410716555 A CN201410716555 A CN 201410716555A CN 104522521 A CN104522521 A CN 104522521A
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CN
China
Prior art keywords
noodles
luffa
minute
pork
lime
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
CN201410716555.6A
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Chinese (zh)
Inventor
单正宏
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Wuhu Hongyang Food Co Ltd
Original Assignee
Wuhu Hongyang Food 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 Wuhu Hongyang Food Co Ltd filed Critical Wuhu Hongyang Food Co Ltd
Priority to CN201410716555.6A priority Critical patent/CN104522521A/en
Publication of CN104522521A publication Critical patent/CN104522521A/en
Pending legal-status Critical Current

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    • 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 present invention discloses meat paste noodles and a preparation method thereof. The noodles are characterized in that the noodles are prepared by the following raw materials in parts by weight: wheat flour 200-210, rye flour 210-215, luffa 35-40, luffa leaf 4-5, luffa sponge 3-4, luffa stem 2-3, coconut 4-5, mango 4-5, sour plum 3-4, olive 3-4, pork 60-65, bean dreg 10-15, egg yolk powder 10-12, root of kudzu vine 2-3, chrysanthemum 4-5, pagodatree flower 3-4, semen cassiae 5-6, iron sand 2-3, fortune firethorn 4-5, bamboo-charcoal powder 40-45, maltose 7-8, peanut oil 20-25 and nutritional additive 8-10. The noodles are baked with cemented particles of the Chinese herbal medicines, maltose and bamboo-charcoal powder, wherein the active ingredients can penetrate into the noodles to make noodles have health care function, and antihypertensive effect can be realized by regular consumption of the noodles. The noodles are also added with the pork which makes the noodles appetizing in taste, and improvement in the nutritional value of the noodles is further realized.

Description

A kind of meat paste noodle and preparation method thereof
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of meat paste noodle and preparation method thereof.
Background technology
Noodles are a kind of traditional foods of China, are to form with the flour processing of cereal or beans.At present, the noodles that market is sold are of a great variety, but large multi-nutrient is single, does not have health care.And sponge gourd is processed to various product because it is nutritious, but mostly have ignored the healthy nutritive value of luffa leaf, luffa and luffa vine, therefore need to research and develop the health caring noodles containing the whole nutritional labeling of sponge gourd.
Summary of the invention
The object of this invention is to provide a kind of meat paste noodle and preparation method thereof, the present invention has aromatic flavour, nutritious feature.
The technical solution adopted in the present invention is:
A kind of meat paste noodle, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 200-210, rye meal 210-215, sponge gourd 35-40, luffa leaf 4-5, luffa 3-4, luffa vine 2-3, coconut 4-5, mango 4-5, smoked plum 3-4, olive 3-4, pork 60-65, bean dregs 10-15, yolk powder 10-12, root of kudzu vine 2-3, chrysanthemum 4-5, sophora flower 3-4, cassia seed 5-6, pin sand 2-3, Rocket ram jet 4-5, bamboo charcoal powder 40-45, maltose 7-8, peanut oil 20-25, nourishing additive agent 8-10;
Described nourishing additive agent is made up of the raw material of following weight portion: cream 2-3, lime-preserved egg 20-22, vinasse 4-5, propolis 2-3, flower clam 8-9;
Preparation method is: propolis, flower clam are added the 4-5 little fiery infusion 25-30 minute of water doubly by (1), and filter, gained filtrate is spray-dried makes powder;
(2) get lime-preserved egg yolk, with creamly break into mud, obtain lime-preserved egg yolk mud; Wrapped by vinasse gauze bag, mix send into steamer with lime-preserved egg yolk mud, big fire is steamed after 10-15 minute and is taken out by lime-preserved egg yolk mud, and pulverize after drying, mixes with step (1) gained material, to obtain final product.
The preparation method of described meat paste noodle, is characterized in that comprising the following steps:
(1) luffa leaf, luffa, luffa vine are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate;
(2) root of kudzu vine, chrysanthemum, sophora flower, cassia seed, Rocket ram jet are carried out ultramicro grinding, then mix with pin sand, bamboo charcoal powder and mix thoroughly, send into iron pan, then add maltose, little fire heating, fries and becomes mellow and full particle to materials from bonding, obtain Chinese medicine bamboo charcoal particle;
(3) get coconut, mango, smoked plum, olive pulp, mixing making beating, filter cleaner, obtains fruit juice; Pork is rubbed, then mixes with fruit juice and send into cutmixer, cut and mix discharging after 5-7 minute, obtain fruity minced pork;
(4) sponge gourd is squeezed the juice, obtain Sucus Luffae; Bean dregs are carried out ultramicro grinding, then with wheat flour, yolk powder, Sucus Luffae, step (1) gained mixing of materials, adds water and knead, after slaking, be pressed into the musculus cutaneus that thickness is 3-3.5mm, for subsequent use;
(5) rye meal is added water knead, the musculus cutaneus that thickness is 3-3.5mm is pressed into after slaking, fruity minced pork is smeared at surface uniform, then step (4) gained material is covered with, compacting, make thickness reach slitting after 5-5.5mm, gas steams to mix with the raw material that above-mentioned technique is not used after 10-15 minute to be mixed thoroughly;
(6) on baking tray, spread Chinese medicine bamboo charcoal particle, step (5) gained material successively, send into baking box, discharging after baking 10-15 minute at 200-210 DEG C, Chinese medicine bamboo charcoal particle is removed, to obtain final product.
Fines when pin sand in the present invention is draw point processed under mill, Rocket ram jet is the fruit of rosaceous plant fire sour jujube.
Beneficial effect of the present invention is:
Noodles of the present invention are via the particle baking of Chinese herbal medicine, maltose, bamboo charcoal powder bonding, active ingredient is wherein infiltrated in noodles, noodles are made to have health-care efficacy, often ediblely can play antihypertensive effect, in addition, the present invention adopts wheat flour, rye meal to make musculus cutaneus respectively to mix compacting again, cut and form, noodles of the present invention are made to have two kinds of colors, and wherein also added pork, make delicious flavour of the present invention, improve nutritive value of the present invention.
Detailed description of the invention
A kind of meat paste noodle, is characterized in that being made up of the raw material of following weight portion (kilogram):
Wheat flour 200, rye meal 210, sponge gourd 35, luffa leaf 4, luffa 3, luffa vine 2, coconut 4, mango 4, smoked plum 3, olive 3, pork 60, bean dregs 10, yolk powder 10, the root of kudzu vine 2, chrysanthemum 4, sophora flower 3, cassia seed 5, pin sand 2, Rocket ram jet 4, bamboo charcoal powder 40, maltose 7, peanut oil 20, nourishing additive agent 8;
Described nourishing additive agent is made up of the raw material of following weight portion (kilogram): cream 2, lime-preserved egg 20, vinasse 4, propolis 2, flower clam 8;
Preparation method is: propolis, flower clam are added the 4-5 little fiery infusion 25-30 minute of water doubly by (1), and filter, gained filtrate is spray-dried makes powder;
(2) get lime-preserved egg yolk, with creamly break into mud, obtain lime-preserved egg yolk mud; Wrapped by vinasse gauze bag, mix send into steamer with lime-preserved egg yolk mud, big fire is steamed after 10-15 minute and is taken out by lime-preserved egg yolk mud, and pulverize after drying, mixes with step (1) gained material, to obtain final product.
The preparation method of described meat paste noodle, comprises the following steps:
(1) luffa leaf, luffa, luffa vine are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate;
(2) root of kudzu vine, chrysanthemum, sophora flower, cassia seed, Rocket ram jet are carried out ultramicro grinding, then mix with pin sand, bamboo charcoal powder and mix thoroughly, send into iron pan, then add maltose, little fire heating, fries and becomes mellow and full particle to materials from bonding, obtain Chinese medicine bamboo charcoal particle;
(3) get coconut, mango, smoked plum, olive pulp, mixing making beating, filter cleaner, obtains fruit juice; Pork is rubbed, then mixes with fruit juice and send into cutmixer, cut and mix discharging after 5-7 minute, obtain fruity minced pork;
(4) sponge gourd is squeezed the juice, obtain Sucus Luffae; Bean dregs are carried out ultramicro grinding, then with wheat flour, yolk powder, Sucus Luffae, step (1) gained mixing of materials, adds water and knead, after slaking, be pressed into the musculus cutaneus that thickness is 3-3.5mm, for subsequent use;
(5) rye meal is added water knead, the musculus cutaneus that thickness is 3-3.5mm is pressed into after slaking, fruity minced pork is smeared at surface uniform, then step (4) gained material is covered with, compacting, make thickness reach slitting after 5-5.5mm, gas steams to mix with the raw material that above-mentioned technique is not used after 10-15 minute to be mixed thoroughly;
(6) on baking tray, spread Chinese medicine bamboo charcoal particle, step (5) gained material successively, send into baking box, discharging after baking 10-15 minute at 200-210 DEG C, Chinese medicine bamboo charcoal particle is removed, to obtain final product.

Claims (2)

1. a meat paste noodle, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 200-210, rye meal 210-215, sponge gourd 35-40, luffa leaf 4-5, luffa 3-4, luffa vine 2-3, coconut 4-5, mango 4-5, smoked plum 3-4, olive 3-4, pork 60-65, bean dregs 10-15, yolk powder 10-12, root of kudzu vine 2-3, chrysanthemum 4-5, sophora flower 3-4, cassia seed 5-6, pin sand 2-3, Rocket ram jet 4-5, bamboo charcoal powder 40-45, maltose 7-8, peanut oil 20-25, nourishing additive agent 8-10;
Described nourishing additive agent is made up of the raw material of following weight portion: cream 2-3, lime-preserved egg 20-22, vinasse 4-5, propolis 2-3, flower clam 8-9;
Preparation method is: propolis, flower clam are added the 4-5 little fiery infusion 25-30 minute of water doubly by (1), and filter, gained filtrate is spray-dried makes powder;
(2) get lime-preserved egg yolk, with creamly break into mud, obtain lime-preserved egg yolk mud; Wrapped by vinasse gauze bag, mix send into steamer with lime-preserved egg yolk mud, big fire is steamed after 10-15 minute and is taken out by lime-preserved egg yolk mud, and pulverize after drying, mixes with step (1) gained material, to obtain final product.
2. the preparation method of meat paste noodle according to claim 1, is characterized in that comprising the following steps:
(1) luffa leaf, luffa, luffa vine are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate;
(2) root of kudzu vine, chrysanthemum, sophora flower, cassia seed, Rocket ram jet are carried out ultramicro grinding, then mix with pin sand, bamboo charcoal powder and mix thoroughly, send into iron pan, then add maltose, little fire heating, fries and becomes mellow and full particle to materials from bonding, obtain Chinese medicine bamboo charcoal particle;
(3) get coconut, mango, smoked plum, olive pulp, mixing making beating, filter cleaner, obtains fruit juice; Pork is rubbed, then mixes with fruit juice and send into cutmixer, cut and mix discharging after 5-7 minute, obtain fruity minced pork;
(4) sponge gourd is squeezed the juice, obtain Sucus Luffae; Bean dregs are carried out ultramicro grinding, then with wheat flour, yolk powder, Sucus Luffae, step (1) gained mixing of materials, adds water and knead, after slaking, be pressed into the musculus cutaneus that thickness is 3-3.5mm, for subsequent use;
(5) rye meal is added water knead, the musculus cutaneus that thickness is 3-3.5mm is pressed into after slaking, fruity minced pork is smeared at surface uniform, then step (4) gained material is covered with, compacting, make thickness reach slitting after 5-5.5mm, gas steams to mix with the raw material that above-mentioned technique is not used after 10-15 minute to be mixed thoroughly;
(6) on baking tray, spread Chinese medicine bamboo charcoal particle, step (5) gained material successively, send into baking box, discharging after baking 10-15 minute at 200-210 DEG C, Chinese medicine bamboo charcoal particle is removed, to obtain final product.
CN201410716555.6A 2014-12-02 2014-12-02 Meat paste noodles and a preparation method thereof Pending CN104522521A (en)

Priority Applications (1)

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Application Number Priority Date Filing Date Title
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Publications (1)

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CN104522521A true CN104522521A (en) 2015-04-22

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105410637A (en) * 2015-11-05 2016-03-23 李敏 Pressure-lowering buckwheat noodles and preparation method of the pressure-lowering buckwheat noodles

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689380A (en) * 2013-11-25 2014-04-02 明光市桂花面粉有限公司 Bamboo charcoal health noodles and preparation method thereof
CN103704593A (en) * 2013-12-10 2014-04-09 湖南南洞庭野生植物面业科技开发有限公司 Nutritional towel gourd noodles and preparation method thereof
CN103892199A (en) * 2014-03-11 2014-07-02 武清泉 Muskmelon-flavor noodle and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689380A (en) * 2013-11-25 2014-04-02 明光市桂花面粉有限公司 Bamboo charcoal health noodles and preparation method thereof
CN103704593A (en) * 2013-12-10 2014-04-09 湖南南洞庭野生植物面业科技开发有限公司 Nutritional towel gourd noodles and preparation method thereof
CN103892199A (en) * 2014-03-11 2014-07-02 武清泉 Muskmelon-flavor noodle and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105410637A (en) * 2015-11-05 2016-03-23 李敏 Pressure-lowering buckwheat noodles and preparation method of the pressure-lowering buckwheat noodles

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Application publication date: 20150422