CN105380246A - Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof - Google Patents

Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof Download PDF

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Publication number
CN105380246A
CN105380246A CN201510787267.4A CN201510787267A CN105380246A CN 105380246 A CN105380246 A CN 105380246A CN 201510787267 A CN201510787267 A CN 201510787267A CN 105380246 A CN105380246 A CN 105380246A
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China
Prior art keywords
sweet potato
parts
bone
regulating
proper amount
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CN201510787267.4A
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Chinese (zh)
Inventor
杨华木
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杨华木
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Priority to CN201510787267.4A priority Critical patent/CN105380246A/en
Publication of CN105380246A publication Critical patent/CN105380246A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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 invention discloses bone flavored Qi-regulating fresh and wet sweet potato vermicelli. The bone flavored Qi-regulating fresh and wet sweet potato vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of sweet potato starch, 1-1.2 parts of pollen typhae, 0.9-1 part of lygodium japonicum, 1-1.2 parts of lithospermum, 0.8-1 part of perilla stems, 0.9-1.1 parts of lychee seeds, 20-22 parts of coix seeds, 20-22 parts of crab meat, 25-28 parts of donkey bones, a proper amount of starch, a proper amount of 15% lactic acid liquid, a proper amount of konjac glucomannan, a proper amount of xanthan gum and a proper amount of curdlan gum. The vermicelli provided by the invention is delicious, has abundant nutrients and is delicious and aromatic when being eaten; the added coix seeds are light and slightly sweet, have abundant nutrients, and contain 52%-80% of carbohydrates, 13%-17% of protein and 4%-7% of fat; oil takes unsaturated fatty acids as main parts, wherein linoleic acid accounts for 34% and special coix seed esters are included; and furthermore, a plurality of types of Chinese herbal medicines are added in a processing process so that the bone flavored Qi-regulating fresh and wet sweet potato vermicelli has the effects of regulating Qi and regulating middle energizer, clearing away heat and toxic materials, promoting diuresis and treating stranguria, cooling and activating blood, and detoxifying and promoting eruption.

Description

A kind of bone perfume (or spice) is regulated the flow of vital energy fresh wet sweet potato noodles and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of bone perfume (or spice) and to regulate the flow of vital energy fresh wet sweet potato noodles and preparation method thereof.

Background technology

Bean vermicelli is a kind of traditional food of China, long history and wide market is had in China, along with the raising of people's living standard, fresh wet type bean vermicelli also becomes the trend place of future market development gradually, the present invention with fresh wet sweet potato noodles for research object, fresh wet sweet potato noodles is deposited in process, along with the prolongation of resting period, the hardness of bean vermicelli increases, viscoplasticity is deteriorated, disconnected number obviously rises, tarnish, mouthfeel pliability and local flavor become bad, the hardness of bean vermicelli increases, hot strength obviously reduces, and the toughness of bean vermicelli in traditional bean vermicelli production process, is improved using alum as coagulating agent, and alum is a kind of inorganic matter containing aluminium, much more edible meeting bring harm to human body.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of bone perfume (or spice) to regulate the flow of vital energy fresh wet sweet potato noodles and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of bone perfume (or spice) is regulated the flow of vital energy fresh wet sweet potato noodles, is made up of following raw material:

Starch from sweet potato 500-550, cattail pollen 1-1.2, Lygodium japonicum 0.9-1, Asian puccoon 1-1.2, Caulis Perillae 0.8-1, semen litchi 0.9-1.1, seed of Job's tears 20-22, crab 20-22, donkey bone 25-28, Gorgon euryale paste are in right amount, 1.5% lactate buffer solution is appropriate, konjac glucomannan is appropriate, xanthans is appropriate, curdlan is appropriate.

The preparation method of the fragrant fresh wet sweet potato noodles of regulating the flow of vital energy of described a kind of bone, comprises the following steps:

(1) being placed on adding 50% water in starch from sweet potato in microwave special utensil, putting into microwave equipment, 60s is for subsequent use for the process of moderate microwave intensity;

(2) root of kudzu vine, the root of bidentate achyranthes, sweet potato stem and leaf, old grass, lotus are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(3) seed of Job's tears is immersed 1-2h in 60-70 DEG C of warm water for subsequent use, freeze-dried powder is ground to obtain after getting crab freeze-drying, donkey bone adds and to take out donkey bone after 4-5 times of water puts into pressure cooker infusion 5-6h and pulverize and refund soup juice again, and toward the seed of Job's tears wherein adding crab meat freeze-dried powder and soaked, little fiery infusion 1-2h limit of uncapping is stirred to paste and grinds to obtain crab meat donkey bone meal;

(4) Gorgon euryale adding amount of starch 4% is stuck with paste, full and uniform kneading after the konjac glucomannan of 0.2%, the xanthans of 0.28%, the curdlan of 0.36% and crab meat donkey bone meal, and the uniform dough of kneading obtains fecula bar through leaking powder;

(5) by fecula bar slaking 10s in boiling water, be cooled to normal temperature, then be placed in concentration be 1.5% lactate buffer solution soak 5min, evenly spray herb liquid after pulling microwave sterilization 50s out and remain each raw material, pack, at 4 DEG C of refrigeration storage 4h, thaw after-8 DEG C of storage 10h and get final product.

Advantage of the present invention is:

The present invention carries out microwave treatment to starch at the beginning, the energy of microwave can to hydrogen bond, Van der Waals force, hydrophobic bond, the secondary key such as sat linkage has certain destruction, it can be made to loosen, fracture and restructuring, thus improve the quality of bean vermicelli production, the use of food additives can extend the time of bean vermicelli deterioration, the effect adopting formulated food additive to replace is better than single food additive food additives and can interacts with amylose molecule in starch, hinder bringing back to life of amylose, slow down the aging of fresh wet sweet potato noodles, and the additive that the present invention adds can not bring harm to human body, bean vermicelli of the present invention is tasty, nutritious, entrance is aromatic, the seed of Job's tears slightly sweet flavor added is micro-sweet, nutritious, carbohydrate containing 52%-80%, protein 13%-17%, fat 4%-7%, oil is based on unrighted acid, wherein linolenic acid accounts for 34%, and have special heart of a lotus seed benevolence ester, in addition, the present invention adds multiple Chinese herbal medicine in process, there is regulating the flow of QI to ease the stomach, clearing heat and detoxicating, promoting diuresis for stranguria, cooling and activating blood, effect of removing toxic substances promoting eruption.

Detailed description of the invention

A kind of bone perfume (or spice) is regulated the flow of vital energy fresh wet sweet potato noodles, is made up of following weight portion (kilogram) raw material:

Starch from sweet potato 500, cattail pollen 1, Lygodium japonicum 0.9, Asian puccoon 1, Caulis Perillae 0.8, semen litchi 0.9, the seed of Job's tears 20, crab 20, donkey bone 25, Gorgon euryale paste are in right amount, 1.5% lactate buffer solution is appropriate, konjac glucomannan is appropriate, xanthans is appropriate, curdlan is appropriate.

The preparation method of the fragrant fresh wet sweet potato noodles of regulating the flow of vital energy of described a kind of bone, comprises the following steps:

(1) being placed on adding 50% water in starch from sweet potato in microwave special utensil, putting into microwave equipment, 60s is for subsequent use for the process of moderate microwave intensity;

(2) root of kudzu vine, the root of bidentate achyranthes, sweet potato stem and leaf, old grass, lotus are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;

(3) seed of Job's tears is immersed 1h in 60 DEG C of warm water for subsequent use, freeze-dried powder is ground to obtain after getting crab freeze-drying, donkey bone adds and to take out donkey bone after 4 times of water put into pressure cooker infusion 5h and pulverize and refund soup juice again, and toward the seed of Job's tears wherein adding crab meat freeze-dried powder and soaked, little fiery infusion 1h limit of uncapping is stirred to paste and grinds to obtain crab meat donkey bone meal;

(4) Gorgon euryale adding amount of starch 4% is stuck with paste, full and uniform kneading after the konjac glucomannan of 0.2%, the xanthans of 0.28%, the curdlan of 0.36% and crab meat donkey bone meal, and the uniform dough of kneading obtains fecula bar through leaking powder;

(5) by fecula bar slaking 10s in boiling water, be cooled to normal temperature, then be placed in concentration be 1.5% lactate buffer solution soak 5min, evenly spray herb liquid after pulling microwave sterilization 50s out and remain each raw material, pack, at 4 DEG C of refrigeration storage 4h, thaw after DEG C storage 10h and get final product.

Claims (2)

1. bone perfume (or spice) is regulated the flow of vital energy a fresh wet sweet potato noodles, it is characterized in that being made up of following raw material:
Starch from sweet potato 500-550, cattail pollen 1-1.2, Lygodium japonicum 0.9-1, Asian puccoon 1-1.2, Caulis Perillae 0.8-1, semen litchi 0.9-1.1, seed of Job's tears 20-22, crab 20-22, donkey bone 25-28, Gorgon euryale paste are in right amount, 1.5% lactate buffer solution is appropriate, konjac glucomannan is appropriate, xanthans is appropriate, curdlan is appropriate.
2. the preparation method of the fragrant fresh wet sweet potato noodles of regulating the flow of vital energy of a kind of bone according to claim 1, is characterized in that comprising the following steps:
(1) being placed on adding 50% water in starch from sweet potato in microwave special utensil, putting into microwave equipment, 60s is for subsequent use for the process of moderate microwave intensity;
(2) root of kudzu vine, the root of bidentate achyranthes, sweet potato stem and leaf, old grass, lotus are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(3) seed of Job's tears is immersed 1-2h in 60-70 DEG C of warm water for subsequent use, freeze-dried powder is ground to obtain after getting crab freeze-drying, donkey bone adds and to take out donkey bone after 4-5 times of water puts into pressure cooker infusion 5-6h and pulverize and refund soup juice again, and toward the seed of Job's tears wherein adding crab meat freeze-dried powder and soaked, little fiery infusion 1-2h limit of uncapping is stirred to paste and grinds to obtain crab meat donkey bone meal;
(4) Gorgon euryale adding amount of starch 4% is stuck with paste, full and uniform kneading after the konjac glucomannan of 0.2%, the xanthans of 0.28%, the curdlan of 0.36% and crab meat donkey bone meal, and the uniform dough of kneading obtains fecula bar through leaking powder;
(5) by fecula bar slaking 10s in boiling water, be cooled to normal temperature, then be placed in concentration be 1.5% lactate buffer solution soak 5min, evenly spray herb liquid after pulling microwave sterilization 50s out and remain each raw material, pack, at 4 DEG C of refrigeration storage 4h, thaw after-8 DEG C of storage 10h and get final product.
CN201510787267.4A 2015-11-17 2015-11-17 Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof CN105380246A (en)

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106174539A (en) * 2016-07-15 2016-12-07 赵志库 A kind of food additive
CN106262781A (en) * 2016-10-09 2017-01-04 骆玲 A kind of Fructus Lycopersici esculenti vermicelli and preparation method thereof
CN106360655A (en) * 2016-10-09 2017-02-01 骆玲 Rose health-preserving vermicelli and preparation method thereof
CN106418464A (en) * 2016-10-09 2017-02-22 骆玲 Corn vermicelli and preparation method thereof
CN106509836A (en) * 2016-10-09 2017-03-22 骆玲 Red date tea fragrant vermicelli and preparation method thereof
CN106509834A (en) * 2016-10-09 2017-03-22 骆玲 Celery vermicelli and preparation method thereof
CN106509835A (en) * 2016-10-09 2017-03-22 骆玲 Nutritive ready-to-eat pumpkin vermicelli and preparation method thereof
CN106509833A (en) * 2016-10-09 2017-03-22 骆玲 Purple sweet potato vermicelli and preparation method thereof
CN106539003A (en) * 2016-10-09 2017-03-29 骆玲 A kind of health-care sweet potato bean vermicelli and preparation method thereof
CN106539066A (en) * 2016-10-09 2017-03-29 骆玲 A kind of root of kudzu vine lipid-loweringing bean vermicelli and preparation method thereof
CN106562399A (en) * 2016-10-09 2017-04-19 骆玲 Spinacia oleracea and highland barley vermicelli and preparation method thereof

Citations (4)

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KR20050014100A (en) * 2003-07-30 2005-02-07 주식회사우정식품 Functional tangmyen and It's preparation
CN103250949A (en) * 2013-05-31 2013-08-21 西南科技大学 Direct-extruded vermicelli and process
CN104222903A (en) * 2014-08-15 2014-12-24 筠连县粮食购销公司 Instant refreshing wet water vermicelli and processing method thereof
CN104957471A (en) * 2015-06-19 2015-10-07 安徽顶大食品有限公司 Sour and hot vermicelli and preparation method thereof

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KR20050014100A (en) * 2003-07-30 2005-02-07 주식회사우정식품 Functional tangmyen and It's preparation
CN103250949A (en) * 2013-05-31 2013-08-21 西南科技大学 Direct-extruded vermicelli and process
CN104222903A (en) * 2014-08-15 2014-12-24 筠连县粮食购销公司 Instant refreshing wet water vermicelli and processing method thereof
CN104957471A (en) * 2015-06-19 2015-10-07 安徽顶大食品有限公司 Sour and hot vermicelli and preparation method thereof

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106174539A (en) * 2016-07-15 2016-12-07 赵志库 A kind of food additive
CN106262781A (en) * 2016-10-09 2017-01-04 骆玲 A kind of Fructus Lycopersici esculenti vermicelli and preparation method thereof
CN106360655A (en) * 2016-10-09 2017-02-01 骆玲 Rose health-preserving vermicelli and preparation method thereof
CN106418464A (en) * 2016-10-09 2017-02-22 骆玲 Corn vermicelli and preparation method thereof
CN106509836A (en) * 2016-10-09 2017-03-22 骆玲 Red date tea fragrant vermicelli and preparation method thereof
CN106509834A (en) * 2016-10-09 2017-03-22 骆玲 Celery vermicelli and preparation method thereof
CN106509835A (en) * 2016-10-09 2017-03-22 骆玲 Nutritive ready-to-eat pumpkin vermicelli and preparation method thereof
CN106509833A (en) * 2016-10-09 2017-03-22 骆玲 Purple sweet potato vermicelli and preparation method thereof
CN106539003A (en) * 2016-10-09 2017-03-29 骆玲 A kind of health-care sweet potato bean vermicelli and preparation method thereof
CN106539066A (en) * 2016-10-09 2017-03-29 骆玲 A kind of root of kudzu vine lipid-loweringing bean vermicelli and preparation method thereof
CN106562399A (en) * 2016-10-09 2017-04-19 骆玲 Spinacia oleracea and highland barley vermicelli and preparation method thereof

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Application publication date: 20160309