CN104982819A - Fresh-shrimp fish-plate instant noodle and preparation method thereof - Google Patents
Fresh-shrimp fish-plate instant noodle and preparation method thereof Download PDFInfo
- Publication number
- CN104982819A CN104982819A CN201510301332.8A CN201510301332A CN104982819A CN 104982819 A CN104982819 A CN 104982819A CN 201510301332 A CN201510301332 A CN 201510301332A CN 104982819 A CN104982819 A CN 104982819A
- Authority
- CN
- China
- Prior art keywords
- parts
- instant noodle
- fresh
- shrimp
- fish
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000008446 instant noodles Nutrition 0.000 title abstract description 18
- 241001646834 Mesona Species 0.000 claims abstract description 9
- 241000382353 Pupa Species 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- 240000002948 Ophiopogon intermedius Species 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 239000002131 composite material Substances 0.000 claims abstract description 7
- 239000002285 corn oil Substances 0.000 claims abstract description 7
- 235000005687 corn oil Nutrition 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241001659573 Centriscus scutatus Species 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000012149 noodles Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 241000255789 Bombyx mori Species 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 1
- 241001547127 Fritillaria cirrhosa Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
Abstract
The invention provides a fresh-shrimp fish-plate instant noodle and preparation method thereof. The fresh-shrimp fish-plate instant noodle is characterized by being prepared from the following raw materials by weight: 500 to 550 parts of wheat flour, 20 to 22 parts of shrimp flesh, 25 to 30 parts of fish plate, 30 to 32 parts of fish eggs, 3 to 5 parts of corn oil, 1 to 2 parts of fritillaria cirrhosa, 1 to 2 parts of tuber of dwarf lilyturf, 1 to 2 parts of loquat leaf, 2 to 3 parts of licorice, 10 to 12 parts of salt, 15 to 16 parts of silkworm pupa protein, 2 to 2.1 parts of composite phosphate, 2 to 2.1 parts of monoglyceride, 30 to 32 parts of pea starch and 15 to 16 parts of Chinese Mesona herb. According to the invention, the silkworm pupa protein added in the instant noodle has comprehensive amino acid composition, so the defects of low protein content and incomprehensive composition of the instant noodle can be overcome; meanwhile, the added Chinese Mesona herb can form gel with the pea starch, so cohesion and elasticity of the instant noodle are improved, and taste of the instant noodle is enhanced; moreover, the fresh-shrimp fish-plate instant noodle contains a plurality of Chinese herbal components, so lung-moistening effect is obtained after frequent eating of the fresh-shrimp fish-plate instant noodle.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of instant noodles, particularly relate to a kind of fresh shrimpfish plate face and preparation method thereof.
Background technology
Instant noodles because its taste is numerous, instant and very popular.Along with growth in the living standard, people are to the demand of food also trophotropim, functional and health transformation gradually.But be that the instant noodles that primary raw material cake adopts frying technological process to produce exist the problem that protein value is low and fat content is high with flour, therefore, need the instant noodles of the non-fried developing high protein, be more of value to healthy instant food for people provide.China breeds silkworms with a long history, silkworm chrysalis abundance, and research shows that the protein content in silkworm chrysalis is high, and the proportioning compound ideal protein pattern of its essential amino acid, therefore can be applied in instant noodles, produce the instant noodles be of high nutritive value.
Summary of the invention
The object of this invention is to provide a kind of fresh shrimpfish plate face and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of fresh shrimpfish plate face, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 500-550, shrimp 20-22, fish plate 25-30, roe 30-32, corn oil 3-5, Bulbus Fritillariae Cirrhosae 1-2, the tuber of dwarf lilyturf 1-2, loguat leaf 1-2, Radix Glycyrrhizae 2-3, salt 10-12, pupa albumen 15-16, composite phosphate 2-2.1, monoglyceride 2-2.1, pea starch 30-32, Chinese mesona herb 15-16.
The preparation method in described fresh shrimpfish plate face, is characterized in that comprising the following steps:
(1) Bulbus Fritillariae Cirrhosae, the tuber of dwarf lilyturf, loguat leaf, Radix Glycyrrhizae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) Chinese mesona herb is added the 10-11 little fiery infusion 70-80 minute of water doubly, filter cleaner, gained material is for subsequent use;
(3) by wheat flour, pupa albumen, composite phosphate, monoglyceride, pea starch and step (2) gained mixing of materials, the water adding 30 DEG C was appropriate, and face 5-10 minute, then covers preservative film at the dough surface of becoming reconciled, in left at room temperature 20 minutes;
(4) step (3) gained material is sent into oodle maker, be pressed into the dough sheet that thickness is 1mm, then cut into the noodles that width is 2mm, gained noodles folding flower is placed in normal pressure steamer, steams after 7 minutes and take out, be converted into two-layer, send into baking oven, at 85 DEG C, discharging after dry 30 minutes, obtains face cake;
(5) by shrimp, the as many again water making beating of roe, add corn oil, little fire is endured thick rear mixing with the raw material that traditional Chinese medicine powder, above-mentioned technique are not used and is mixed thoroughly, packs, to obtain final product after the packing of gained material with face cake.
Beneficial effect of the present invention is:
The pupa albumen amino acid composition added in the present invention comprehensively, the protein content of instant noodles own can be improved low and form incomplete auxotrophy, the Chinese mesona herb that the present invention simultaneously adds can form gel with pea starch, add cohesive force and the elasticity of instant noodles, improve the mouthfeel of instant noodles, in addition, the present invention, also containing multiple medicinal herb components, often eats the effect can playing moistening lung.
Detailed description of the invention
A kind of fresh shrimpfish plate face, is characterized in that being made up of the raw material of following weight portion (kilogram):
Wheat flour 500, shrimp 20, fish plate 25, roe 30, corn oil 3, Bulbus Fritillariae Cirrhosae 1, the tuber of dwarf lilyturf 1, loguat leaf 1, Radix Glycyrrhizae 2, salt 10, pupa albumen 1, composite phosphate 2, monoglyceride 2, pea starch 30, Chinese mesona herb 15.
The preparation method in described fresh shrimpfish plate face, comprises the following steps:
(1) Bulbus Fritillariae Cirrhosae, the tuber of dwarf lilyturf, loguat leaf, Radix Glycyrrhizae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) Chinese mesona herb is added the 10-11 little fiery infusion 70-80 minute of water doubly, filter cleaner, gained material is for subsequent use;
(3) by wheat flour, pupa albumen, composite phosphate, monoglyceride, pea starch and step (2) gained mixing of materials, the water adding 30 DEG C was appropriate, and face 5-10 minute, then covers preservative film at the dough surface of becoming reconciled, in left at room temperature 20 minutes;
(4) step (3) gained material is sent into oodle maker, be pressed into the dough sheet that thickness is 1mm, then cut into the noodles that width is 2mm, gained noodles folding flower is placed in normal pressure steamer, steams after 7 minutes and take out, be converted into two-layer, send into baking oven, at 85 DEG C, discharging after dry 30 minutes, obtains face cake;
(5) by shrimp, the as many again water making beating of roe, add corn oil, little fire is endured thick rear mixing with the raw material that traditional Chinese medicine powder, above-mentioned technique are not used and is mixed thoroughly, packs, to obtain final product after the packing of gained material with face cake.
Claims (2)
1. a fresh shrimpfish plate face, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 500-550, shrimp 20-22, fish plate 25-30, roe 30-32, corn oil 3-5, Bulbus Fritillariae Cirrhosae 1-2, the tuber of dwarf lilyturf 1-2, loguat leaf 1-2, Radix Glycyrrhizae 2-3, salt 10-12, pupa albumen 15-16, composite phosphate 2-2.1, monoglyceride 2-2.1, pea starch 30-32, Chinese mesona herb 15-16.
2. the preparation method in fresh shrimpfish plate face according to claim 1, is characterized in that comprising the following steps:
(1) Bulbus Fritillariae Cirrhosae, the tuber of dwarf lilyturf, loguat leaf, Radix Glycyrrhizae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) Chinese mesona herb is added the 10-11 little fiery infusion 70-80 minute of water doubly, filter cleaner, gained material is for subsequent use;
(3) by wheat flour, pupa albumen, composite phosphate, monoglyceride, pea starch and step (2) gained mixing of materials, the water adding 30 DEG C was appropriate, and face 5-10 minute, then covers preservative film at the dough surface of becoming reconciled, in left at room temperature 20 minutes;
(4) step (3) gained material is sent into oodle maker, be pressed into the dough sheet that thickness is 1mm, then cut into the noodles that width is 2mm, gained noodles folding flower is placed in normal pressure steamer, steams after 7 minutes and take out, be converted into two-layer, send into baking oven, at 85 DEG C, discharging after dry 30 minutes, obtains face cake;
(5) by shrimp, the as many again water making beating of roe, add corn oil, little fire is endured thick rear mixing with the raw material that traditional Chinese medicine powder, above-mentioned technique are not used and is mixed thoroughly, packs, to obtain final product after the packing of gained material with face cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510301332.8A CN104982819A (en) | 2015-06-05 | 2015-06-05 | Fresh-shrimp fish-plate instant noodle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510301332.8A CN104982819A (en) | 2015-06-05 | 2015-06-05 | Fresh-shrimp fish-plate instant noodle and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104982819A true CN104982819A (en) | 2015-10-21 |
Family
ID=54294833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510301332.8A Pending CN104982819A (en) | 2015-06-05 | 2015-06-05 | Fresh-shrimp fish-plate instant noodle and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104982819A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918842A (en) * | 2016-04-28 | 2016-09-07 | 庐江县海神面业有限公司 | Cedronella-fish roe skin-moistening noodle and preparation method thereof |
| CN106901177A (en) * | 2017-04-24 | 2017-06-30 | 安徽省粮油科学研究所 | A kind of convenient instant Taihe county plate face and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385421A (en) * | 2013-06-20 | 2013-11-13 | 河南天一食品有限公司 | Non-fried instant noodle and production method thereof |
| CN103416673A (en) * | 2012-11-08 | 2013-12-04 | 武汉博思得科技有限公司 | Multi-grain instant noodle and manufacturing method thereof |
| CN104116048A (en) * | 2014-06-25 | 2014-10-29 | 于兴俊 | Nutritional noodles with areca taros and preparation method thereof |
| CN104351651A (en) * | 2014-11-17 | 2015-02-18 | 宜垦(天津)农业制品有限公司 | Fresh shrimp and fish flat noodles |
-
2015
- 2015-06-05 CN CN201510301332.8A patent/CN104982819A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416673A (en) * | 2012-11-08 | 2013-12-04 | 武汉博思得科技有限公司 | Multi-grain instant noodle and manufacturing method thereof |
| CN103385421A (en) * | 2013-06-20 | 2013-11-13 | 河南天一食品有限公司 | Non-fried instant noodle and production method thereof |
| CN104116048A (en) * | 2014-06-25 | 2014-10-29 | 于兴俊 | Nutritional noodles with areca taros and preparation method thereof |
| CN104351651A (en) * | 2014-11-17 | 2015-02-18 | 宜垦(天津)农业制品有限公司 | Fresh shrimp and fish flat noodles |
Non-Patent Citations (1)
| Title |
|---|
| 舒惠国等: "《蚕业资源综合利用》", 31 May 2014, 浙江大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918842A (en) * | 2016-04-28 | 2016-09-07 | 庐江县海神面业有限公司 | Cedronella-fish roe skin-moistening noodle and preparation method thereof |
| CN106901177A (en) * | 2017-04-24 | 2017-06-30 | 安徽省粮油科学研究所 | A kind of convenient instant Taihe county plate face and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103549120B (en) | Novel branded pet food | |
| CN102894053A (en) | Preparation method of surimi-based cookies | |
| CN102986770A (en) | Flour product with tender leaves of Chinese toon and preparation method thereof | |
| CN105249297A (en) | Puffing crisp chip for refreshing and preparation method thereof | |
| CN103535606A (en) | Protein high-calcium steamed bun and preparation method thereof | |
| CN104982819A (en) | Fresh-shrimp fish-plate instant noodle and preparation method thereof | |
| CN104982797A (en) | High-calcium flour and preparation method thereof | |
| CN104431971A (en) | Health fungoid low-salt soybean sauce and preparation method thereof | |
| CN104304700A (en) | A maize root protein feed for meat ducks and preparation method thereof | |
| CN104982818A (en) | Braised instant noodle and preparation method thereof | |
| CN105360947A (en) | Instant cereal noodles and preparing method thereof | |
| CN105105001A (en) | High-protein fine dried noodles and manufacturing method thereof | |
| CN103947937A (en) | Fine dried noodles with tomato flavor | |
| CN105360949A (en) | Spicy beef noodles and preparation method thereof | |
| KR20130049679A (en) | Manufacture method for flour of including comi fructus seabkthorn | |
| CN104982820A (en) | Chinese toon instant noodle and preparation method thereof | |
| CN105360923A (en) | Braised beef noodles and preparation method thereof | |
| CN105248933A (en) | Preparation method for white feather chicken forage | |
| CN104472620A (en) | Onion rice-flour bread and preparation method thereof | |
| CN104304701A (en) | Meat duck feed containing corn root fermentation material and preparation method thereof | |
| CN105360950A (en) | Pickled vegetable instant noodles and preparation method thereof | |
| CN103652698A (en) | Bamboo shoot potato chip and machining process thereof | |
| CN105360948A (en) | Savory and hot instant noodles and preparation method thereof | |
| CN108030059A (en) | A kind of fresh chilli sauce | |
| CN105962070A (en) | Cumin mutton dried edible noodles and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| 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: 20151021 |