CN105394736A - Delicious silk noodles and processing method thereof - Google Patents
Delicious silk noodles and processing method thereof Download PDFInfo
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- CN105394736A CN105394736A CN201510817844.XA CN201510817844A CN105394736A CN 105394736 A CN105394736 A CN 105394736A CN 201510817844 A CN201510817844 A CN 201510817844A CN 105394736 A CN105394736 A CN 105394736A
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- powder
- bean vermicelli
- delicious
- ginseng
- parts
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- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 235000012149 noodles Nutrition 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 41
- 241000208340 Araliaceae Species 0.000 claims abstract description 20
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 20
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 20
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 20
- 235000008434 ginseng Nutrition 0.000 claims abstract description 20
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 17
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 17
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 14
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 14
- 235000012054 meals Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000014347 soups Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 35
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 35
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 18
- 240000001341 Reynoutria japonica Species 0.000 claims description 18
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000010469 Glycine max Nutrition 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 244000268590 Euryale ferox Species 0.000 claims description 9
- 229910052742 iron Inorganic materials 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005202 decontamination Methods 0.000 claims description 3
- 230000003588 decontaminative effect Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000010813 municipal solid waste Substances 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000009738 saturating Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 7
- 241001289529 Fallopia multiflora Species 0.000 abstract 2
- 235000019764 Soybean Meal Nutrition 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 235000015067 sauces Nutrition 0.000 abstract 2
- 239000004455 soybean meal Substances 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 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
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses delicious silk noodles and a processing method thereof. The delicious silk noodles consist of the following raw materials in parts by weight: 100 parts of sweet potato starchy sauce, 10-15 parts of soybean meal, 10-15 parts of meat meal, 2-3 parts of kudzuvine root powder, 2-3 parts of polygonum multiflorum, 2-3 parts of ginseng, 7-15 parts of big bone soup and 0.5-1 part of salt. According to the delicious silk noodles and the processing method thereof, the soybean meal, the meat meal, the kudzuvine root powder and the like are creatively added into the sweet potato starchy sauce raw material, so that the flavor is relatively rich, and the taste of the silk noodles is relatively chewy and delicious; the big bone soup added with the ginseng and the polygonum multiflorum is used for mixing the noodles, so that the taste is improved, the nutrients are rich, and the health function is achieved.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of delicious bean vermicelli and processing method thereof.
Background technology
Bean vermicelli is a kind of non-staple food, and convenient with its processing and fabricating, mouthfeel is good, tastes good and is subject to liking of people.But the bean vermicelli due to sale and processing is in the market all production model traditionally, lack nutraceutical agents, and taste is single, is difficult to commercially show one's talent in bean vermicelli.Invention describes a kind of delicious bean vermicelli and processing method thereof, creationaryly in Ipomoea batatas Gorgon euryale raw material, add soy meal, digested tankage, kudzu-vine root powder etc., make its taste abundanter, bean vermicelli mouthfeel more chewiness is delicious, and use is added with ginseng, the large bone soup of the fleece-flower root carries out stirring face, nutrition is rich in while increase is delicious, with health role.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide a kind of delicious bean vermicelli and processing method thereof.
The technical problem that the present invention solves can realize by the following technical solutions: a kind of delicious bean vermicelli, is made up of following raw material: Ipomoea batatas Gorgon euryale 100 parts, soy meal 10-15 part, digested tankage 10-15 part, kudzu-vine root powder 2-3 part, fleece-flower root 2-3 part, ginseng 2-3 part, large bone soup 7-15 part, salt 0.5-1 part.
A processing method for delicious bean vermicelli, described processes step is:
(1) get the raw materials ready: cleaned by fresh sweet potatoes, pulverize, the mix and blend that adds water, filtration, precipitation are made and are sticked together, and dry; Washing soybean is clean, cooks, carries out drying, obtain soy meal after smashing, and lean meat cleans, and obtains digested tankage after dry, pulverize; The root of kudzu vine cleans, peeling, pulverizes, obtains kudzu-vine root powder; The fleece-flower root picks decontamination, cleans, saturating with bubble to eighty per cant, pulls out, and profit is even to inside and outside humidity, and section or dice, dry; Ginseng removes removing LU, segment; Large bone is broken into pieces after cleaning, for subsequent use.
(2) liquid is boiled: the large bone after breaking into pieces, the fleece-flower root, ginseng are put into container, adds the water of 8 times amount, boil rear slow fire and boil 2-3h, leach large bone slag, fleece-flower root sheet, ginseng section, obtain large bone, the fleece-flower root, the effective nutrition mixed liquor of ginseng;
(3) noodles served with soy sauce, sesame butter, etc.: by Ipomoea batatas Gorgon euryale, soy meal, digested tankage, kudzu-vine root powder, salt, even according to list of ingredients mass mixing;
(4) stir face: the mixture that step (3) obtains is put into large basin, add the mixed liquor that step (2) obtains gradually, first firmly stir into powder with fist, then continue to stir, until stir powder becomes shinny powder agglomates;
(5) leak powder: the powder agglomates be stirred is divided into fritter, put into the iron wooden dipper that bottom is porose, heat up water, when water boils in pot, beat powder agglomates in wooden dipper with wooden mallet with large iron pan, namely powder agglomates spills by wooden dipper hole through hitting vibrations, falls into iron pan boiling water and is cooked into bean vermicelli bar;
(6) starch bar: pull bean vermicelli bar out with wooden chopsticks, after putting into cold water cooling, divided by bean vermicelli bunchy waddy to put on, be exposed to cryogenic freezing in cold air;
(7) shine powder: after waiting the sun out, under the agar wearing bunchy is hung over the sun, beat with waddy, trash ice is come off, until bean vermicelli presents transparent, look white, and elongated and uniform waveform is best.
(8) pack: shine pack after being cut off by specification by bean vermicelli after powder terminates, get product.
Preferably, cryogenic temperature time freezing in described step (6) is set to-5 DEG C winter, and summer, cryogenic temperature was set to-2 DEG C.
Beneficial effect is: the present invention is a kind of delicious bean vermicelli and processing method thereof, creationaryly in Ipomoea batatas Gorgon euryale raw material, add soy meal, digested tankage, kudzu-vine root powder etc., make its taste abundanter, bean vermicelli mouthfeel more chewiness is delicious, and use is added with ginseng, the large bone soup of the fleece-flower root carries out stirring face, nutrition is rich in while increase is delicious, with health role.
Detailed description of the invention
The following detailed description of the preferred embodiment of the present invention.
The detailed description of the invention of a kind of delicious bean vermicelli of the present invention and processing method thereof: a kind of delicious bean vermicelli, is made up of following raw material: Ipomoea batatas Gorgon euryale 100 parts, soy meal 10-15 part, digested tankage 10-15 part, kudzu-vine root powder 2-3 part, fleece-flower root 2-3 part, ginseng 2-3 part, large bone soup 7-15 part, salt 0.5-1 part.A processing method for delicious bean vermicelli, described processes step is: (1) gets the raw materials ready: cleaned by fresh sweet potatoes, and pulverize, the mix and blend that adds water, filtration, precipitation are made and sticked together, and dry; Washing soybean is clean, cooks, carries out drying, obtain soy meal after smashing, and lean meat cleans, and obtains digested tankage after dry, pulverize; The root of kudzu vine cleans, peeling, pulverizes, obtains kudzu-vine root powder; The fleece-flower root picks decontamination, cleans, saturating with bubble to eighty per cant, pulls out, and profit is even to inside and outside humidity, and section or dice, dry; Ginseng removes removing LU, segment; Large bone is broken into pieces after cleaning, for subsequent use.(2) liquid is boiled: the large bone after breaking into pieces, the fleece-flower root, ginseng are put into container, adds the water of 8 times amount, boil rear slow fire and boil 2-3h, leach large bone slag, fleece-flower root sheet, ginseng section, obtain large bone, the fleece-flower root, the effective nutrition mixed liquor of ginseng; (3) noodles served with soy sauce, sesame butter, etc.: by Ipomoea batatas Gorgon euryale, soy meal, digested tankage, kudzu-vine root powder, salt, even according to list of ingredients mass mixing; (4) stir face: the mixture that step (3) obtains is put into large basin, add the mixed liquor that step (2) obtains gradually, first firmly stir into powder with fist, then continue to stir, until stir powder becomes shinny powder agglomates; (5) leak powder: the powder agglomates be stirred is divided into fritter, put into the iron wooden dipper that bottom is porose, heat up water, when water boils in pot, beat powder agglomates in wooden dipper with wooden mallet with large iron pan, namely powder agglomates spills by wooden dipper hole through hitting vibrations, falls into iron pan boiling water and is cooked into bean vermicelli bar; (6) starch bar: pull bean vermicelli bar out with wooden chopsticks, after putting into cold water cooling, divided by bean vermicelli bunchy waddy to put on, be exposed to cryogenic freezing in cold air; (7) shine powder: after waiting the sun out, under the agar wearing bunchy is hung over the sun, beat with waddy, trash ice is come off, until bean vermicelli presents transparent, look white, and elongated and uniform waveform is best.(8) pack: shine pack after being cut off by specification by bean vermicelli after powder terminates, get product.Cryogenic temperature time freezing in described step (6) is set to-5 DEG C winter, and summer, cryogenic temperature was set to-2 DEG C.
After above-mentioned processing step, obtain delicious bean vermicelli, it is creationary adds soy meal, digested tankage, kudzu-vine root powder etc. in Ipomoea batatas Gorgon euryale raw material, make its taste abundanter, bean vermicelli mouthfeel more chewiness is delicious, and use is added with ginseng, the large bone soup of the fleece-flower root carries out stirring face, is rich in nutrition while increase is delicious, with health role.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or the conversion of equivalent flow process, or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a delicious bean vermicelli, is characterized in that, is made up of following raw material: Ipomoea batatas Gorgon euryale 100 parts, soy meal 10-15 part, digested tankage 10-15 part, kudzu-vine root powder 2-3 part, fleece-flower root 2-3 part, ginseng 2-3 part, large bone soup 7-15 part, salt 0.5-1 part.
2. the processing method of a kind of delicious bean vermicelli as claimed in claim 1, is characterized in that, described processes step is:
(1) get the raw materials ready: cleaned by fresh sweet potatoes, pulverize, the mix and blend that adds water, filtration, precipitation are made and are sticked together, and dry; Washing soybean is clean, cooks, carries out drying, obtain soy meal after smashing, and lean meat cleans, and obtains digested tankage after dry, pulverize; The root of kudzu vine cleans, peeling, pulverizes, obtains kudzu-vine root powder; The fleece-flower root picks decontamination, cleans, saturating with bubble to eighty per cant, pulls out, and profit is even to inside and outside humidity, and section or dice, dry; Ginseng removes removing LU, segment; Large bone is broken into pieces after cleaning, for subsequent use,
(2) liquid is boiled: the large bone after breaking into pieces, the fleece-flower root, ginseng are put into container, adds the water of 8 times amount, boil rear slow fire and boil 2-3h, leach large bone slag, fleece-flower root sheet, ginseng section, obtain large bone, the fleece-flower root, the effective nutrition mixed liquor of ginseng;
(3) noodles served with soy sauce, sesame butter, etc.: by Ipomoea batatas Gorgon euryale, soy meal, digested tankage, kudzu-vine root powder, salt, even according to list of ingredients mass mixing;
(4) stir face: the mixture that step (3) obtains is put into large basin, add the mixed liquor that step (2) obtains gradually, first firmly stir into powder with fist, then continue to stir, until stir powder becomes shinny powder agglomates;
(5) leak powder: the powder agglomates be stirred is divided into fritter, put into the iron wooden dipper that bottom is porose, heat up water, when water boils in pot, beat powder agglomates in wooden dipper with wooden mallet with large iron pan, namely powder agglomates spills by wooden dipper hole through hitting vibrations, falls into iron pan boiling water and is cooked into bean vermicelli bar;
(6) starch bar: pull bean vermicelli bar out with wooden chopsticks, after putting into cold water cooling, divided by bean vermicelli bunchy waddy to put on, be exposed to cryogenic freezing in cold air;
(7) shine powder: after waiting the sun out, under the agar wearing bunchy is hung over the sun, beat with waddy, trash ice is come off, until bean vermicelli presents transparent, look white, and elongated and uniform waveform is best;
(8) pack: shine pack after being cut off by specification by bean vermicelli after powder terminates, get product.
3. the processing method of a kind of delicious bean vermicelli according to claim 2, is characterized in that, cryogenic temperature time freezing in described step (6) is set to-5 DEG C winter, and summer, cryogenic temperature was set to-2 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510817844.XA CN105394736A (en) | 2015-11-24 | 2015-11-24 | Delicious silk noodles and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510817844.XA CN105394736A (en) | 2015-11-24 | 2015-11-24 | Delicious silk noodles and processing method thereof |
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| Publication Number | Publication Date |
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| CN105394736A true CN105394736A (en) | 2016-03-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510817844.XA Pending CN105394736A (en) | 2015-11-24 | 2015-11-24 | Delicious silk noodles and processing method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942333A (en) * | 2016-04-29 | 2016-09-21 | 李秀娟 | Processing method of fresh konjac vermicelli |
| CN105942480A (en) * | 2016-06-02 | 2016-09-21 | 孙吉平 | Sweet potato and radix puerariae compound silk noodles and preparing method thereof |
| CN106616919A (en) * | 2016-12-12 | 2017-05-10 | 广西赑益农业科技有限公司 | Functional nutrient bean vermicelli |
| CN106616644A (en) * | 2016-12-12 | 2017-05-10 | 广西赑益农业科技有限公司 | Summer heat clearing vermicelli |
| CN106616923A (en) * | 2016-12-23 | 2017-05-10 | 邓勇 | Preparation method of beef and corn vermicelli |
| CN106666518A (en) * | 2016-12-12 | 2017-05-17 | 广西赑益农业科技有限公司 | Stomach-strengthening digestion-promoting vermicelli |
| CN107279745A (en) * | 2017-06-23 | 2017-10-24 | 肥西县金桥红薯专业合作社 | A kind of preparation method of the special sweet potato noodles of chafing dish |
| CN113229488A (en) * | 2021-05-20 | 2021-08-10 | 贵州佳里佳农业发展有限公司 | Processing method of pure sweet potato starch noodles and starch filaments |
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| CN1421155A (en) * | 2001-11-29 | 2003-06-04 | 康祖平 | Production process of kudzu vine starch noodles |
| CN101081066A (en) * | 2007-06-04 | 2007-12-05 | 张兰锁 | Meat flavour vermicelli / noodle and method for prepararing the same |
| CN102813156A (en) * | 2012-08-21 | 2012-12-12 | 六安市金安区张老头山芋粉丝厂 | Method for producing sweet potato starch noodles with sweet potatoes |
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| CN104000092A (en) * | 2014-05-06 | 2014-08-27 | 安徽锦中工贸有限公司 | Instant vermicelli and preparation technology thereof |
-
2015
- 2015-11-24 CN CN201510817844.XA patent/CN105394736A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| CN1421155A (en) * | 2001-11-29 | 2003-06-04 | 康祖平 | Production process of kudzu vine starch noodles |
| CN101081066A (en) * | 2007-06-04 | 2007-12-05 | 张兰锁 | Meat flavour vermicelli / noodle and method for prepararing the same |
| CN102813156A (en) * | 2012-08-21 | 2012-12-12 | 六安市金安区张老头山芋粉丝厂 | Method for producing sweet potato starch noodles with sweet potatoes |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942333A (en) * | 2016-04-29 | 2016-09-21 | 李秀娟 | Processing method of fresh konjac vermicelli |
| CN105942480A (en) * | 2016-06-02 | 2016-09-21 | 孙吉平 | Sweet potato and radix puerariae compound silk noodles and preparing method thereof |
| CN106616919A (en) * | 2016-12-12 | 2017-05-10 | 广西赑益农业科技有限公司 | Functional nutrient bean vermicelli |
| CN106616644A (en) * | 2016-12-12 | 2017-05-10 | 广西赑益农业科技有限公司 | Summer heat clearing vermicelli |
| CN106666518A (en) * | 2016-12-12 | 2017-05-17 | 广西赑益农业科技有限公司 | Stomach-strengthening digestion-promoting vermicelli |
| CN106616923A (en) * | 2016-12-23 | 2017-05-10 | 邓勇 | Preparation method of beef and corn vermicelli |
| CN107279745A (en) * | 2017-06-23 | 2017-10-24 | 肥西县金桥红薯专业合作社 | A kind of preparation method of the special sweet potato noodles of chafing dish |
| CN113229488A (en) * | 2021-05-20 | 2021-08-10 | 贵州佳里佳农业发展有限公司 | Processing method of pure sweet potato starch noodles and starch filaments |
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Application publication date: 20160316 |
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