CN105475844A - Manufacturing method for peony paste noodle - Google Patents
Manufacturing method for peony paste noodle Download PDFInfo
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- CN105475844A CN105475844A CN201510794812.2A CN201510794812A CN105475844A CN 105475844 A CN105475844 A CN 105475844A CN 201510794812 A CN201510794812 A CN 201510794812A CN 105475844 A CN105475844 A CN 105475844A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a manufacturing method for peony paste noodle, the manufacturing method is refined and simple, mung bean milk probiotic flora, peony flower, peony pollen, peony seed and noodle are organically integrated, and the prepared paste noodle is abundant in nutrition, possesses relatively high health-care value and mild and stable mouthfeel, and is suitable for tastes of any crowds. The manufacturing method comprises steps of preparing a peony mung-bean sour slurry, preparing a peony seed powder, cooking noodle in the peony mung-bean slurry, and the like. According to the method, mung bean, peony flower, peony pollen, peony seed and peony seed oil are organically perfectly integrated, high-grade products prepared through deep processing of peony move towards every households, and peony deep-processing enterprises expand market and prolong the production chain.
Description
Technical field
The present invention relates to a kind of preparation method of noodles, particularly relate to a kind of mung bean wintercherry method for making noodles adding tree peony element.
Background technology
Tree peony is not only a kind of ornamental plant, especially a kind of medicinal plant.Peony not only fragrance is pleasant, more containing abundant nutriment, containing 13 seed amino acids, have 8 kinds for needed by human body, and content is more, has health care function to human body, safely, has no side effect; Peony pollen has amino acid and the vitamin of kind more than 20, particularly total amino acid content-protein content is up to 39.3% of total composition, the peak of protein content in current domestic finding pollen, this with regard to mean the content of protein in peony pollen be egg, milk 8-10 doubly.
Peony seeds is the elite crystallization of peony plant, and passed on outside all characteristics that tree peony itself has, it more has medicine and the nutritional labeling of oneself uniqueness, and Paeonia suffruticosa seed is by shell and the nut of planting shell double shielding, has natural " longevity " gene; Unrighted acid is rich in peony seed oil, account for 92.69% of total oil mass, as alpha-linolenic acid, linoleic acid, eicosatrienoic acid, eicosenoic acid and gaidic acid etc., wherein the content of alpha-linolenic acid reaches 66.85%, exceed 40 times of the content of olive oil alpha-linolenic acid, be the best edible oil materials of current woody edible oil material, therefore tree peony has very high medical value and edibility, is widely used in the fields such as food, medical science, beverage, cosmetics.
Starching with mung bean fermentation the noodles produced is a kind of folk snacks, and sour fragrance U.S., is easy to digestion, and after eating, a feel is left a lingering fragrance in one's mouth, enjoys endless aftertastes, thus spreads and do not wane, and the dark common people of being subject to welcome and favor.But the nutrition of mung bean wintercherry noodles is more single, if can peony, peony pollen, the medical value of peony seeds etc. combines, tree peony deep processing high-end product is not only made to move towards every household, and make tree peony deep processing enterprise expand market, extend production chain, therefore this will be the new approaches of tree peony process deeply industry and new topic.
Summary of the invention
The object of the invention is the deficiency in order to solve the problems of the technologies described above existence, provide a kind of preparation method meticulous and simple, mung bean milk beneficial flora, peony, peony pollen, peony seeds and noodles are organically blended, not only nutritious, and having higher health value, mouthfeel is soft and stable and be applicable to the slurry method for making noodles of any crowd's taste.
The technical solution adopted in the present invention is, the preparation method of this tree peony slurry noodles is:
Step one, be first the preparation method of tree peony mung bean wintercherry; Preparation peony petal water; Get fresh peony petal, dry, the petal after drying is put into kneading machine again and carries out kneading 20-30 minute, put into basin, pour pure water into, pure water and the peony petal weight ratio after kneading are 10: 1, at room temperature place 10-15 hour, i.e. obtained peony petal water;
Step 2, defibrination and preparation; Pouring burrstone mill into steeping the mung bean the sent out amount by each 25 jin, progressively adding peony petal water and carrying out defibrination, the total amount adding peony petal water accounts for the 80-90% of the mung bean gross weight that bubble has been sent out; The powder slurry of milling is prepared with old slurry, preparation will divide when always starching and add for 2-5 time, the stirring of same direction to be carried out to new slurry when adding old slurry at every turn, must snap up during stirring to stir makes the opaque of bottom thoroughly incorporate in pulp-water, stir 5-8 wheel altogether, old slurry and pulp-water so just can be made to merge fully; The pulp-water prepared carries out a point cylinder precipitation 2-5 hour;
Step 3, fermentation; Pulp-water after precipitation will stir after leaving and taking old slurry again, then carries out packing by 50-80 jin one barrel, and point pulp-water installed pushes fermenting cellar and carries out spontaneous fermentation, and at room temperature fermentation 5-10 hour, namely the pulp-water after fermentation becomes tree peony mung bean wintercherry;
Step 4, prepare peony seeds powder; The oil peony seeds of harvesting ripe, at room temperature dries, peeling, and grind, the peony seeds Powder Particle Size after grinding is distributed in 0.1 μm-10 μm, the grain size intervals in 0-0.044mm, 0.044mm-0.074mm, 0.074-1mm;
Step 5, to make dough, get 10 jin, flour, add the peony pollen of the 1-3% accounting for flour gross weight again, add the peony seeds powder of the 2-3% accounting for flour gross weight, stir, carry out craft and face, with the peony petal water requiring progressively to add step one in face and prepare, add the 40-50% that peony petal water gross weight is flour gross weight, until flour is with equal, proof with requiring three in face, three and face, flour can be made fully to have thorough grasp peony petal moisture, the dough of becoming reconciled is divided into 5 pieces and makes dough, make dough firmly evenly, dough is rolled the dough sheet making thick 0.15-0.20 millimeter, lamination is cut into the noodles of wide 0.5-0.7 millimeter, noodles sabot after cutting is stand-by,
Step 6, the manufacturing process cooked noodle by tree peony mung bean wintercherry: prepare food materials; Major ingredient: wintercherry 800-1500 gram, tree peony mung bean, handmade noodle 200 grams; Batching: ripe Chinese cabbage or ripe Chinese cabbage meat foam 50 grams, little celery fourth 35 grams, 10 grams, leek, Pnaseolus aureus 10 grams, carrot silk 15 grams, 20 grams, ripe shelled peanut; Condiment: Zanthoxylum essential oil 8 grams, peony seed oil 20 grams, salt 2 grams; Entering ripe Chinese cabbage or ripe Chinese cabbage meat foam under hot pot cold oil fries fragrant for subsequent use; The diced shape of little celery, salts down for subsequent use with salt life; Shelled peanut, Pnaseolus aureus respectively brewed rear natural perfume material boil for subsequent use;
Step 7, making slurry noodles: put into tree peony mung bean wintercherry in pot, drench into peony seed oil, do not stop clockwise to stir evenly foam of getting blisters with chopsticks, foam has been opened 1/2nd and entered noodles at present, is dialled by noodles loose with chopsticks; Under enter to fry fragrant ripe Chinese cabbage or ripe Chinese cabbage meat foam and salt, when noodles 2/3rds are ripe, put carrot silk, leek.
Wherein in step one, the petal after drying being put into kneading machine again to carry out kneading 20-30 minute, is the surface in order to the fragrance in petal, nutritive value, medical value fully being extracted petal, can be fully soluble in water.
Wherein in step one, pure water and the peony petal weight ratio after kneading are 10: 1, if add too many water, the effect peony are watered down; At room temperature place 10-15 hour, in order to the fragrance in petal, nutritive value, medical value are fully incorporated in water, key is placed after 10-15 hour in addition, assorted gas in water and blue or green gas release, when follow-up slurrying, the preparation of mung bean wintercherry can not be affected, otherwise during slurrying, easily rot and go bad.
The mung bean sent out steeping wherein in step 2 pours burrstone mill into by the amount of each 25 jin, progressively adds peony petal water and carries out defibrination, and the total amount adding peony petal water accounts for the 80-90% steeping the mung bean gross weight sent out; That strength of fluid in order to grind can reach amount containing mung bean at 50-60%, thus make in zymotechnique, have sufficient mung bean content, ratio crucially so in addition, the medical value of peony can be made, be fused in slurry, and can allow fermentation time reduction, when the total amount adding peony petal water accounts for steep the mung bean gross weight sent out 85%, ferment the shortest.
Wherein in step 3 room temperature fermentation 5-10 hour, owing to being rich in nutriment in peony petal water, therefore more easily ferment, make whole fermentation time shorter, if without peony petal water, need ferment 20-30 hours.
Peony seeds Powder Particle Size wherein after the grinding of step 4 is distributed in 0.1 μm-10 μm, the grain size intervals in 0-0.044mm, 0.044mm-0.074mm, 0.074-1mm; Part granularity reaches Ultramicro-powder level, when peony seeds powder micro mist adds in face, peony seeds powder micro mist with the process in face in not only stick on flour, the little powder of some ultra micros is had to infiltrate in the space of flour especially, make flour from the inside to surface, all there are parcel and the infiltration of peony seeds powder, peony seeds powder medical value is embodied completely without reservation.
Wherein step 5 neutral plane requires three to proof, and three and face, be in order to flour can be made fully to have thorough grasp peony petal moisture, make noodles strength road and smooth, and peony, peony pollen, the medical value of peony seeds powder and fragrance are more fully merged in face.
Wherein in step 7, in pot, put into tree peony mung bean wintercherry, drench into peony seed oil, do not stop clockwise to stir evenly foam of getting blisters with chopsticks, the present invention's peony seed oil instead of other oil plant to pull an oar, unrighted acid is rich in peony seed oil, make eater not only healthy, not only can not produce greasy, and make noodles, peony seed oil and tree peony mung bean milk fully merge, do not produce layering, do not produce precipitation, thus allow mung bean milk beneficial flora, peony, peony pollen, nutritive value and the medical value of peony seeds and noodles fully merge, not only nutritious, and have higher medical value, mouthfeel is soft and stable, and be applicable to the slurry method for making noodles of any crowd's taste.
The present invention utilizes tree peony mung bean wintercherry to cook noodle, most of composition due to noodles is carbohydrate, it not is very high that nutrition and health care is worth, but the present invention is mung bean milk, peony, peony pollen, peony seeds, peony seed oil is organic perfectly to be merged, effectively can pin the abundant protein in mung bean milk, vitamin C, abundant calcium, phosphorus, the several mineral materials such as iron, lecithin, the multiple probio of useful health, and can peony be fully demonstrated, peony pollen, peony seeds, the medicine and health care of peony seed oil is worth, tree peony deep processing high-end product is not only made to move towards every household, and make tree peony deep processing enterprise expand market, extend production chain.
The tree peony mung bean milk noodles summer of the present invention can quench one's thirst by relieving summer-heat, and winter energy heat-clearing Wen Yang, has detoxification to remove dry merit when four, often edible for preventing and treating the various diseases such as heart disease, coronary heart disease, artery sclerosis, hypertension and delaying senility all of great advantage.
Detailed description of the invention
Following examples describe the present invention in detail.
Embodiment 1:
The preparation method of this tree peony slurry noodles is:
First be the preparation method of tree peony mung bean wintercherry:
Step one, preparation peony petal water; Get fresh peony petal, dry, the petal after drying is put into kneading machine again and carries out kneading 20 minutes, put into basin, pour pure water into, pure water with knead after peony petal weight ratio be 10: 1, at room temperature place 10 hours, i.e. obtained peony petal water;
Step 2, defibrination and preparation; Pour burrstone mill into steeping the mung bean the sent out amount by each 25 jin, progressively add peony petal water and carry out defibrination, the total amount adding peony petal water accounts for 80% of the mung bean gross weight that bubble has been sent out; The powder slurry of milling is prepared with old slurry, preparation will divide 2 times when always starching and add, and will carry out the stirring of same direction to new slurry when adding old slurry, the stirring that must snap up during stirring makes the opaque of bottom thoroughly incorporate in pulp-water at every turn, stir 5 altogether to take turns, old slurry and pulp-water so just can be made to merge fully; The pulp-water prepared carries out a point cylinder and precipitates 2 hours;
Step 3, fermentation; Pulp-water after precipitation will stir after leaving and taking old slurry again, then carries out packing by 50 jin one barrel, and point pulp-water installed pushes fermenting cellar and carries out spontaneous fermentation, and ferment 8 hours in room temperature, namely the pulp-water after fermentation becomes tree peony mung bean wintercherry;
Step 4, prepare peony seeds powder; The oil peony seeds of harvesting ripe, at room temperature dries, peeling, and grind, the peony seeds Powder Particle Size after grinding is distributed in 0.1 μm-10 μm, the grain size intervals in 0-0.044mm, 0.044mm-0.074mm, 0.074-1mm;
Step 5, to make dough, get 10 jin, flour, add again account for flour gross weight 1% peony pollen, add the peony seeds powder of the 2-3% accounting for flour gross weight, stir, carry out craft and face, with the peony petal water requiring progressively to add step one in face and prepare, add that peony petal water gross weight is flour gross weight 40%, until flour is with equal, proof with requiring three in face, three and face, flour can be made fully to have thorough grasp peony petal moisture, the dough of becoming reconciled is divided into 5 pieces and makes dough, make dough firmly evenly, dough is rolled the dough sheet making thick 0.15 millimeter, lamination is cut into the noodles of wide 0.5 millimeter, noodles sabot after cutting is stand-by,
Step 6, the manufacturing process cooked noodle by tree peony mung bean wintercherry: prepare food materials; Major ingredient: wintercherry 800-1500 gram, tree peony mung bean, handmade noodle 200 grams; Batching: ripe Chinese cabbage 50 grams, little celery fourth 35 grams, 10 grams, leek, Pnaseolus aureus 10 grams, carrot silk 15 grams, 20 grams, ripe shelled peanut; Condiment: Zanthoxylum essential oil 8 grams, peony seed oil 20 grams, salt 2 grams; Entering ripe Chinese cabbage under hot pot cold oil fries fragrant for subsequent use; The diced shape of little celery, salts down for subsequent use with salt life; Shelled peanut, Pnaseolus aureus respectively brewed rear natural perfume material boil for subsequent use;
Step 7, making slurry noodles: put into tree peony mung bean wintercherry in pot, drench into peony seed oil, do not stop clockwise to stir evenly foam of getting blisters with chopsticks, foam has been opened 1/2nd and entered noodles at present, is dialled by noodles loose with chopsticks; Under enter to fry fragrant ripe Chinese cabbage or ripe Chinese cabbage meat foam and salt, when noodles 2/3rds are ripe, put carrot silk, leek.
Embodiment 2:
The preparation method of this tree peony slurry noodles is:
First be the preparation method of tree peony mung bean wintercherry:
Step one, preparation peony petal water; Get fresh peony petal, dry, the petal after drying is put into kneading machine again and carries out kneading 30 minutes, put into basin, pour pure water into, pure water with knead after peony petal weight ratio be 10: 1, at room temperature place 15 hours, i.e. obtained peony petal water;
Step 2, defibrination and preparation; Pour burrstone mill into steeping the mung bean the sent out amount by each 25 jin, progressively add peony petal water and carry out defibrination, the total amount adding peony petal water accounts for 85% of the mung bean gross weight that bubble has been sent out; The powder slurry of milling is prepared with old slurry, preparation will divide 5 times when always starching and add, and will carry out the stirring of same direction to new slurry when adding old slurry, the stirring that must snap up during stirring makes the opaque of bottom thoroughly incorporate in pulp-water at every turn, stir 8 altogether to take turns, old slurry and pulp-water so just can be made to merge fully; The pulp-water prepared carries out a point cylinder and precipitates 5 hours;
Step 3, fermentation; Pulp-water after precipitation will stir after leaving and taking old slurry again, then carries out packing by 80 jin one barrel, and point pulp-water installed pushes fermenting cellar and carries out spontaneous fermentation, and ferment 10 hours in room temperature, namely the pulp-water after fermentation becomes tree peony mung bean wintercherry;
Step 4, prepare peony seeds powder; The oil peony seeds of harvesting ripe, at room temperature dries, peeling, and grind, the peony seeds Powder Particle Size after grinding is distributed in 0.1 μm-10 μm, the grain size intervals in 0-0.044mm, 0.044mm-0.074mm, 0.074-1mm;
Step 5, to make dough, get 10 jin, flour, add again account for flour gross weight 3% peony pollen, add account for flour gross weight 3% peony seeds powder, stir, carry out craft and face, with the peony petal water requiring progressively to add step one in face and prepare, add that peony petal water gross weight is flour gross weight 50%, until flour is with equal, proof with requiring three in face, three and face, flour can be made fully to have thorough grasp peony petal moisture, the dough of becoming reconciled is divided into 5 pieces and makes dough, make dough firmly evenly, dough is rolled the dough sheet making thick 0.20 millimeter, lamination is cut into the noodles of wide 0.7 millimeter, noodles sabot after cutting is stand-by,
Step 6, the manufacturing process cooked noodle by tree peony mung bean wintercherry: prepare food materials; Major ingredient: wintercherry 800-1500 gram, tree peony mung bean, handmade noodle 200 grams; Batching: ripe Chinese cabbage meat foam 50 grams, little celery fourth 35 grams, 10 grams, leek, Pnaseolus aureus 10 grams, carrot silk 15 grams, 20 grams, ripe shelled peanut; Condiment: Zanthoxylum essential oil 8 grams, peony seed oil 20 grams, salt 2 grams; Entering ripe Chinese cabbage meat foam under hot pot cold oil fries fragrant for subsequent use; The diced shape of little celery, salts down for subsequent use with salt life; Shelled peanut, Pnaseolus aureus respectively brewed rear natural perfume material boil for subsequent use;
Step 7, making slurry noodles: put into tree peony mung bean wintercherry in pot, drench into peony seed oil, do not stop clockwise to stir evenly foam of getting blisters with chopsticks, foam has been opened 1/2nd and entered noodles at present, is dialled by noodles loose with chopsticks; Under enter to fry fragrant ripe Chinese cabbage or ripe Chinese cabbage meat foam and salt, when noodles 2/3rds are ripe, put carrot silk, leek.
Embodiment 3:
The preparation method of this tree peony slurry noodles is:
Step one, be first the preparation method of tree peony mung bean wintercherry; Preparation peony petal water; Get fresh peony petal, dry, the petal after drying is put into kneading machine again and carries out kneading 30 minutes, put into basin, pour pure water into, pure water with knead after peony petal weight ratio be 10: 1, at room temperature place 13 hours, i.e. obtained peony petal water;
Step 2, defibrination and preparation; Pour burrstone mill into steeping the mung bean the sent out amount by each 25 jin, progressively add peony petal water and carry out defibrination, the total amount adding peony petal water accounts for 90% of the mung bean gross weight that bubble has been sent out; The powder slurry of milling is prepared with old slurry, preparation will divide 3 times when always starching and add, and will carry out the stirring of same direction to new slurry when adding old slurry, the stirring that must snap up during stirring makes the opaque of bottom thoroughly incorporate in pulp-water at every turn, stir 8 altogether to take turns, old slurry and pulp-water so just can be made to merge fully; The pulp-water prepared carries out a point cylinder and precipitates 3 hours;
Step 3, fermentation; Pulp-water after precipitation will stir after leaving and taking old slurry again, then carries out packing by 60 jin one barrel, and point pulp-water installed pushes fermenting cellar and carries out spontaneous fermentation, and ferment 10 hours in room temperature, namely the pulp-water after fermentation becomes tree peony mung bean wintercherry;
Step 4, prepare peony seeds powder; The oil peony seeds of harvesting ripe, at room temperature dries, peeling, and grind, the peony seeds Powder Particle Size after grinding is distributed in 0.1 μm-10 μm, the grain size intervals in 0-0.044mm, 0.044mm-0.074mm, 0.074-1mm;
Step 5, to make dough, get 10 jin, flour, add the peony pollen of the 1-3% accounting for flour gross weight again, add account for flour gross weight 3% peony seeds powder, stir, carry out craft and face, with the peony petal water requiring progressively to add step one in face and prepare, add that peony petal water gross weight is flour gross weight 50%, until flour is with equal, proof with requiring three in face, three and face, flour can be made fully to have thorough grasp peony petal moisture, the dough of becoming reconciled is divided into 5 pieces and makes dough, make dough firmly evenly, dough is rolled the dough sheet making thick 0.20 millimeter, lamination is cut into the noodles of wide 0.5 millimeter, noodles sabot after cutting is stand-by,
Step 6, the manufacturing process cooked noodle by tree peony mung bean wintercherry: prepare food materials; Major ingredient: tree peony mung bean wintercherry 1500 grams, handmade noodle 200 grams; Batching: ripe Chinese cabbage or ripe Chinese cabbage meat foam 50 grams, little celery fourth 35 grams, 10 grams, leek, Pnaseolus aureus 10 grams, carrot silk 15 grams, 20 grams, ripe shelled peanut; Condiment: Zanthoxylum essential oil 8 grams, peony seed oil 20 grams, salt 2 grams; Entering ripe Chinese cabbage or ripe Chinese cabbage meat foam under hot pot cold oil fries fragrant for subsequent use; The diced shape of little celery, salts down for subsequent use with salt life; Shelled peanut, Pnaseolus aureus respectively brewed rear natural perfume material boil for subsequent use;
Step 7, making slurry noodles: put into tree peony mung bean wintercherry in pot, drench into peony seed oil, do not stop clockwise to stir evenly foam of getting blisters with chopsticks, foam has been opened 1/2nd and entered noodles at present, is dialled by noodles loose with chopsticks; Under enter to fry fragrant ripe Chinese cabbage or ripe Chinese cabbage meat foam and salt, when noodles 2/3rds are ripe, put carrot silk, leek.
Claims (4)
1. a preparation method for tree peony slurry noodles, is characterized in that: step one, be first the preparation method of tree peony mung bean wintercherry, preparation peony petal water, get fresh peony petal, dry, the petal after drying is put into kneading machine again and carries out kneading 20-30 minute, put into basin, pour pure water into, at room temperature place 10-15 hour, be i.e. obtained peony petal water, step 2, defibrination and preparation, pouring burrstone mill into steeping the mung bean the sent out amount by each 25 jin, progressively adding peony petal water and carrying out defibrination, the total amount adding peony petal water accounts for the 80-90% of the mung bean gross weight that bubble has been sent out, the powder slurry of milling is prepared with old slurry, preparation will divide when always starching and add for 2-5 time, the stirring of same direction to be carried out to new slurry when adding old slurry at every turn, must snap up during stirring to stir makes the opaque of bottom thoroughly incorporate in pulp-water, stir 5-8 wheel altogether, old slurry and pulp-water so just can be made to merge fully, the pulp-water prepared carries out a point cylinder precipitation 2-5 hour, step 3, fermentation, pulp-water after precipitation will stir after leaving and taking old slurry again, then carries out packing by 50-80 jin one barrel, and point pulp-water installed pushes fermenting cellar and carries out spontaneous fermentation, and at room temperature fermentation 5-10 hour, namely the pulp-water after fermentation becomes tree peony mung bean wintercherry, step 4, prepare peony seeds powder, the oil peony seeds of harvesting ripe, at room temperature dries, and peeling, grinds, step 5, to make dough, get 10 jin, flour, add the peony pollen of the 1-3% accounting for flour gross weight again, add the peony seeds powder of the 2-3% accounting for flour gross weight, stir, carry out craft and face, with the peony petal water requiring progressively to add step one in face and prepare, add the 40-50% that peony petal water gross weight is flour gross weight, until flour is with equal, proof with requiring three in face, three and face, flour can be made fully to have thorough grasp peony petal moisture, the dough of becoming reconciled is divided into 5 pieces and makes dough, make dough firmly evenly, dough is rolled the dough sheet making thick 0.15-0.20 millimeter, lamination is cut into the noodles of wide 0.5-0.7 millimeter, noodles sabot after cutting is stand-by, step 6, the manufacturing process cooked noodle by tree peony mung bean wintercherry: prepare food materials, major ingredient: wintercherry 800-1500 gram, tree peony mung bean, handmade noodle 200 grams, batching: ripe Chinese cabbage or ripe Chinese cabbage meat foam 50 grams, little celery fourth 35 grams, 10 grams, leek, Pnaseolus aureus 10 grams, carrot silk 15 grams, 20 grams, ripe shelled peanut, condiment: Zanthoxylum essential oil 8 grams, peony seed oil 20 grams, salt 2 grams, entering ripe Chinese cabbage or ripe Chinese cabbage meat foam under hot pot cold oil fries fragrant for subsequent use, the diced shape of little celery, salts down for subsequent use with salt life, shelled peanut, Pnaseolus aureus respectively brewed rear natural perfume material boil for subsequent use, step 7, making slurry noodles: put into tree peony mung bean wintercherry in pot, drench into peony seed oil, do not stop clockwise to stir evenly foam of getting blisters with chopsticks, foam has been opened 1/2nd and entered noodles at present, is dialled by noodles loose with chopsticks, under enter to fry fragrant ripe Chinese cabbage or ripe Chinese cabbage meat foam and salt, when noodles 2/3rds are ripe, put carrot silk, leek.
2. the preparation method of a kind of tree peony slurry noodles according to claim 1, is characterized in that: the pure water in step one and the peony petal weight ratio after kneading are 10: 1.
3. the preparation method of a kind of tree peony slurry noodles according to claim 1, is characterized in that: the total amount adding peony petal water in step 2 accounts for steeps 85% of the mung bean gross weight sent out.
4. the preparation method of a kind of tree peony slurry noodles according to claim 1, is characterized in that: the peony seeds Powder Particle Size after grinding in step 4 is distributed in 0.1 μm-10 μm, the grain size intervals in 0-0.044mm, 0.044mm-0.074mm, 0.074-1mm.
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| CN107981186A (en) * | 2017-12-07 | 2018-05-04 | 万明章 | A kind of manufacture craft in leek wintercherry face |
| CN108450779A (en) * | 2017-02-21 | 2018-08-28 | 菏泽市牡丹区牡丹研究所 | A kind of tree peony stamen vermicelli and preparation method thereof |
| CN111869870A (en) * | 2020-07-30 | 2020-11-03 | 菏泽瑞璞牡丹产业科技发展有限公司 | Peony and peony health-care noodles and production method thereof |
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| CN106472984A (en) * | 2016-10-31 | 2017-03-08 | 红河谷辣木产业有限公司 | A kind of processing method of Moringa noodles |
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| CN108450779A (en) * | 2017-02-21 | 2018-08-28 | 菏泽市牡丹区牡丹研究所 | A kind of tree peony stamen vermicelli and preparation method thereof |
| CN107981186A (en) * | 2017-12-07 | 2018-05-04 | 万明章 | A kind of manufacture craft in leek wintercherry face |
| CN111869870A (en) * | 2020-07-30 | 2020-11-03 | 菏泽瑞璞牡丹产业科技发展有限公司 | Peony and peony health-care noodles and production method thereof |
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