CN105394561A - Egg-flavored noodles and preparation method thereof - Google Patents

Egg-flavored noodles and preparation method thereof Download PDF

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Publication number
CN105394561A
CN105394561A CN201510796930.7A CN201510796930A CN105394561A CN 105394561 A CN105394561 A CN 105394561A CN 201510796930 A CN201510796930 A CN 201510796930A CN 105394561 A CN105394561 A CN 105394561A
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China
Prior art keywords
parts
egg
noodles
powder
fish
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Pending
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CN201510796930.7A
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Chinese (zh)
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宋晓冬
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宋晓冬
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Priority to CN201510796930.7A priority Critical patent/CN105394561A/en
Publication of CN105394561A publication Critical patent/CN105394561A/en
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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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health

Abstract

The invention discloses egg-flavored noodles prepared from raw materials in parts by weight as follows: 900-1000 parts of flour, 0.7-0.8 parts of vitex leaves, 0.6-0.7 parts of Chinese redbuds, 0.9-1 part of white peony roots, 0.5-0.6 parts of ramie roots, 0.6-0.7 parts of pineapple peels, 20-22 parts of black sesames, 50-55 parts of fish bones, 30-34 parts of egg white, 10-15 parts of peanut oil, 0.5-0.6 parts of glucose oxidase, 60-65 parts of soybean protein, 9-10 parts of oxidized potato starch and a proper amount of theaflavin. The prepared noodles are good in quality, good in taste, bright in color and rich in nutrition, have the egg aroma after being cooked and increase the appetite; besides, multiple Chinese herbal medicines are added during processing, so that the noodles have effects of clearing heat, cooling blood, removing wind and toxicity, nourishing blood and livers, relieving pain, astringing yin and restraining sweat.

Description

Fragrant noodles of a kind of egg and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to fragrant noodles of a kind of egg and preparation method thereof.
Background technology
Noodles are the traditional popular staple foods of China, easy to use economical and practical again, in people's daily life, occupy critical role.Current face processed both domestic and external industry development is funny quite rapid, noodles kind constantly increases, output constantly rises, the technology in face processed is also improving constantly, and improving constantly along with people's living standard, dietary structure and life style are improved day by day, people have not only had higher requirement to the exterior quality of noodles and nutritive value, and it is also more and more higher to the requirement of interior quality as the performance such as elasticity and toughness of noodles, and China's general wheat flour protein matter content is lower, be difficult to the noodle product producing higher quality, the noodles ubiquity quality made is unstable, not resistant to cook, easy paste soup, mouthfeel is clamminess and chews the deficiencies such as strength difference, therefore be starved of suitable modifying agent and quality improvement is carried out to noodles.The non-natural food additives of the modifying agent that current China uses mainly various Prof. Du Yucang, although make moderate progress to noodle quality, bring harmful effect also to the healthy of people.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides fragrant noodles of a kind of egg and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant noodles of a kind of egg, be made up of following raw material:
Flour 900-1000, leaf of negundo chastetree 0.7-0.8, bauhinia 0.6-0.7, root of herbaceous peony 0.9-1, radix boehmeriae 0.5-0.6, pineapple peel 0.6-0.7, Semen sesami nigrum 20-22, fish-bone 50-55, egg 30-34, peanut oil 10-15, glucose oxidase 0.5-0.6, soyabean protein powder 60-65, oxidised potato starch 9-10, theaflavin are appropriate.
The preparation method of the fragrant noodles of described a kind of egg, comprises the following steps:
(1) leaf of negundo chastetree, bauhinia, the root of herbaceous peony, radix boehmeriae, pineapple peel are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;
(2) grind to obtain fishbone dust after being dried by fish-bone, get Semen sesami nigrum enter grind after perfume (or spice) is fried in pot big fire after grind to obtain black sesame powder, together will pour in peanut oil with fishbone dust and black sesame powder and mix thoroughly and refrigerate to obtain sesame fish bone paste at being placed in 0-4 DEG C; Stir in frozen water egg being added 1 times for subsequent use;
(3) at normal temperatures glucose oxidase, soyabean protein powder, oxidised potato starch are mixed expect that powder is for subsequent use with flour;
(4) theaflavin and traditional Chinese medicine powder being poured in the water of 36% material grain weight amount stirs fully dissolve after regulate temperature at 30 DEG C and with sesame fish bone paste, egg white solution and remain together to pour into after each raw material fully mixes and expect to integrate in powder, and face 10min;
(5) dough of becoming reconciled is placed in the case of awake face and regulates temperature to be 30 DEG C to leave standstill the face 15-17min that wake up, to be to be donely placed in oodle maker compound calendering musculus cutaneus, by thick to thin, compound 4 times, calendering totally 5 roads, then cut into the noodles of thick 1mm, wide 1.4mm, under room temperature, peg naturally dries and get final product.
Advantage of the present invention is:
The noodles that the present invention develops, quality is good, and mouthfeel is good, bright in color, nutritious, with egg fragrance after boiling, increase appetite, wherein added oxidised potato starch is conducive to the cohesion of protein, and the carboxyl of oxidized starch plays booster action to interacting between protein group, glucose oxidase can strengthen mucedin three-dimensional space net structure, strengthening gluten, soyabean protein powder is rich in lysine, and the first limiting amino acids lysine just in cereal, therefore soyabean protein powder is added in noodle product, not only can improve the nutritive value of noodles, more can add strengthening gluten, improve DOUGH PROPERTIES, noodles toughness is increased substantially, the amount of the soyabean protein powder added in the present invention makes each side characteristic of noodles all comprehensive best, and the beany flavor that unique weak point produces is removed by the theaflavin added, and the theaflavin added can prevent the cirrhosis changed into by alcoholic liver and fatty liver, healthy of great advantage to modern.In addition, the present invention with the addition of multiple Chinese herbal medicine in process, there is clearing heat and cooling blood, go wind removing toxic substances, nourishing blood and liver, slow in pain relieving, astringe yin receive effect of sweat.
Detailed description of the invention
The fragrant noodles of a kind of egg, be made up of following weight portion (kilogram) raw material:
Flour 900, leaf of negundo chastetree 0.7, bauhinia 0.6, the root of herbaceous peony 0.9, radix boehmeriae 0.5, pineapple peel 0.6, Semen sesami nigrum 20, fish-bone 50, egg 30, peanut oil 10, glucose oxidase 0.5, soyabean protein powder 60, oxidised potato starch 9, theaflavin are appropriate.
The preparation method of the fragrant noodles of described a kind of egg, comprises the following steps:
(1) leaf of negundo chastetree, bauhinia, the root of herbaceous peony, radix boehmeriae, pineapple peel are added 6 times of water big fire decoct 1 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;
(2) grind to obtain fishbone dust after being dried by fish-bone, get Semen sesami nigrum enter grind after perfume (or spice) is fried in pot big fire after grind to obtain black sesame powder, together will pour in peanut oil with fishbone dust and black sesame powder and mix thoroughly and refrigerate to obtain sesame fish bone paste at being placed in 0 DEG C; Stir in frozen water egg being added 1 times for subsequent use;
(3) at normal temperatures glucose oxidase, soyabean protein powder, oxidised potato starch are mixed expect that powder is for subsequent use with flour;
(4) theaflavin and traditional Chinese medicine powder being poured in the water of 36% material grain weight amount stirs fully dissolve after regulate temperature at 30 DEG C and with sesame fish bone paste, egg white solution and remain together to pour into after each raw material fully mixes and expect to integrate in powder, and face 10min;
(5) dough of becoming reconciled is placed in the case of awake face and regulates temperature to be 30 DEG C to leave standstill the face 15min that wake up, to be to be donely placed in oodle maker compound calendering musculus cutaneus, by thick to thin, compound 4 times, calendering totally 5 roads, then cut into the noodles of thick 1mm, wide 1.4mm, under room temperature, peg naturally dries and get final product.

Claims (2)

1. the fragrant noodles of egg, is characterized in that being made up of following raw material:
Flour 900-1000, leaf of negundo chastetree 0.7-0.8, bauhinia 0.6-0.7, root of herbaceous peony 0.9-1, radix boehmeriae 0.5-0.6, pineapple peel 0.6-0.7, Semen sesami nigrum 20-22, fish-bone 50-55, egg 30-34, peanut oil 10-15, glucose oxidase 0.5-0.6, soyabean protein powder 60-65, oxidised potato starch 9-10, theaflavin are appropriate.
2. the preparation method of the fragrant noodles of a kind of egg according to claim 1, is characterized in that comprising the following steps:
(1) leaf of negundo chastetree, bauhinia, the root of herbaceous peony, radix boehmeriae, pineapple peel are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;
(2) grind to obtain fishbone dust after being dried by fish-bone, get Semen sesami nigrum enter grind after perfume (or spice) is fried in pot big fire after grind to obtain black sesame powder, together will pour in peanut oil with fishbone dust and black sesame powder and mix thoroughly and refrigerate to obtain sesame fish bone paste at being placed in 0-4 DEG C; Stir in frozen water egg being added 1 times for subsequent use;
(3) at normal temperatures glucose oxidase, soyabean protein powder, oxidised potato starch are mixed expect that powder is for subsequent use with flour;
(4) theaflavin and traditional Chinese medicine powder being poured in the water of 36% material grain weight amount stirs fully dissolve after regulate temperature at 30 DEG C and with sesame fish bone paste, egg white solution and remain together to pour into after each raw material fully mixes and expect to integrate in powder, and face 10min;
(5) dough of becoming reconciled is placed in the case of awake face and regulates temperature to be 30 DEG C to leave standstill the face 15-17min that wake up, to be to be donely placed in oodle maker compound calendering musculus cutaneus, by thick to thin, compound 4 times, calendering totally 5 roads, then cut into the noodles of thick 1mm, wide 1.4mm, under room temperature, peg naturally dries and get final product.
CN201510796930.7A 2015-11-18 2015-11-18 Egg-flavored noodles and preparation method thereof Pending CN105394561A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510796930.7A CN105394561A (en) 2015-11-18 2015-11-18 Egg-flavored noodles and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510796930.7A CN105394561A (en) 2015-11-18 2015-11-18 Egg-flavored noodles and preparation method thereof

Publications (1)

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CN105394561A true CN105394561A (en) 2016-03-16

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107348352A (en) * 2017-06-21 2017-11-17 庐江县海神面业有限公司 A kind of high-elastic mouthfeel noodles

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102077849A (en) * 2010-12-07 2011-06-01 江南大学 Method for regulating energy slow release property of grain food
CN102178161A (en) * 2010-11-25 2011-09-14 溧阳市白露山生态农业发展有限公司 Green tea noodles
CN104982814A (en) * 2015-06-05 2015-10-21 安徽猛牛食品有限公司 Blood-nourishing sliced noodle and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102178161A (en) * 2010-11-25 2011-09-14 溧阳市白露山生态农业发展有限公司 Green tea noodles
CN102077849A (en) * 2010-12-07 2011-06-01 江南大学 Method for regulating energy slow release property of grain food
CN104982814A (en) * 2015-06-05 2015-10-21 安徽猛牛食品有限公司 Blood-nourishing sliced noodle and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
李曼等: "面条中天然添加剂的研究进展", 《粮食与饲料工业》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107348352A (en) * 2017-06-21 2017-11-17 庐江县海神面业有限公司 A kind of high-elastic mouthfeel noodles

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Application publication date: 20160316

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