CN105942196A - Sesame leaf noodles and making method - Google Patents
Sesame leaf noodles and making method Download PDFInfo
- Publication number
- CN105942196A CN105942196A CN201610405325.7A CN201610405325A CN105942196A CN 105942196 A CN105942196 A CN 105942196A CN 201610405325 A CN201610405325 A CN 201610405325A CN 105942196 A CN105942196 A CN 105942196A
- Authority
- CN
- China
- Prior art keywords
- weight portion
- noodles
- sesami
- folium sesami
- sesame
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 12
- 235000003434 Sesamum indicum Nutrition 0.000 title abstract description 11
- 244000000231 Sesamum indicum Species 0.000 title 1
- 239000000203 mixture Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 11
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 11
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 11
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 201000010099 disease Diseases 0.000 claims abstract description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 8
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000003306 harvesting Methods 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 7
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 claims description 6
- 102100037204 Sal-like protein 1 Human genes 0.000 claims description 6
- 206010053615 Thermal burn Diseases 0.000 claims description 6
- 239000002585 base Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000003490 calendering Methods 0.000 claims description 6
- 239000000834 fixative Substances 0.000 claims description 6
- 230000037452 priming Effects 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 241000207961 Sesamum Species 0.000 abstract description 10
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000006870 function Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 230000014860 sensory perception of taste Effects 0.000 abstract description 2
- 238000005096 rolling process Methods 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 201000004384 Alopecia Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 231100000360 alopecia Toxicity 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables 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
Abstract
The invention provides sesame leaf noodles. A making method of the sesame leaf noodles comprises the following steps that 1, sesame leaves are picked 20-30 days before harvesting of sesame seeds after sesame blooming, and fresh sesame leaves with no disease or pest are pinched from bottom to top and subjected to cleaning, color protection, boiled water burning, rolling, drying in a drying room, smashing, filtration, screening and sealed storage; 2, by weight, 2-8 parts of the treated sesame leaves, 90-95 parts of flour, 1-2 parts of salt, 0.5-1 part of food base and 0.1-0.3 part of carboxymethylcellulose, water accounting for 30% of the total mass of the mixture is added into the mixture for mixing and stirring for 15 min, curing, rolling, strip cutting, drying and cutting are performed, and the finished product is obtained. According to the sesame noodles, the sesame leaves are completely merged in noodles, the taste perception of noodles is improved, and the nutritive value and healthcare function of the noodles are improved.
Description
Technical field
The present invention relates to a kind of Folium Sesami noodles and manufacture method.
Background technology
The flat bitter in the mouth of Folium Sesami, has nourishing liver, kidney, moisturizes laxation function, the head can treat liver, suffering from a deficiency of the kidney
Dizzy, post disease alopecia, depletion of body fluid causing lack of blood, constipation etc..The most all Folium Sesami is plucked as vegetable edible in the past,
Become the most again the greasy good merchantable brand of solution in hotel, hotel.But also do not have reported literature that Folium Sesami is merged into noodles
Among, make sesame noodle.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of Folium Sesami noodles, Folium Sesami is dissolved into face
In food product, allow noodles have more nutrition and health care and be worth.
The technical scheme is that and be achieved in that:
A kind of Folium Sesami noodles, are made up of following raw material:
Flour 90～95 weight portion, Folium Sesami 2～8 weight portion, Sal 1～2 weight portion, edible alkali 0.5～1
Weight portion, carboxymethyl cellulose 0.1～0.3 weight portion.
Preferably, described flour 94 weight portion, Folium Sesami 4 weight portion, Sal 1 weight portion, edible alkali 0.7
Weight portion, carboxymethyl cellulose 0.2 weight portion.
The preparation method of a kind of Folium Sesami noodles, comprises the following steps:
(1) Folium Sesami should be after at Semen Sesami, the flowers are in blossom, and 20-30 days priming leaves before Semen Sesami harvesting should be from the bottom up when plucking
Pinch the fresh Folium Sesami without disease pest, scald through cleaning, color fixative, boiling water after adopting, rub silk, after drying room dries, powder
Broken, after sieves, sealed storage；
(2) Folium Sesami 2～8 weight portion and flour 90～95 weight portion, Sal 1～2 weight of above-mentioned process are taken
Part, edible base 0.5～1 weight portion, carboxymethyl cellulose 0.1～0.3 weight portion, add total matter of said mixture
The water mix and blend 15 minutes of the 30% of amount mark, through overcuring, calendering, cutting, is dried, cuts off and obtain
Finished product.
Preferably, the powder Folium Sesami obtained in step (1) is 30～80 mesh.
Folium Sesami is fully immersed into noodles by the Folium Sesami noodles having the beneficial effect that the present invention that the present invention produces
Among, improve the taste perception of noodles, it is to avoid Folium Sesami is directly made dish blending noodles not by prior art
Just, Folium Sesami drying is ground by this method and is fully immersed into noodles, do not affect the normal process of noodles, and
Do not run off the nutritive value of any Folium Sesami, improves nutritive value and the health care of noodles.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, technical scheme is clearly and completely described, aobvious
So, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on
Embodiment in the present invention, those of ordinary skill in the art are obtained under not making creative work premise
Every other embodiment, broadly fall into the scope of protection of the invention.
Embodiment 1:
20-30 days priming leaves before Semen Sesami harvesting, should pinch the fresh Folium Sesami without disease pest, warp after adopting from the bottom up when plucking
Cleaning, color fixative, boiling water scald, and rub silk, after drying room dries, pulverize, obtain 30～80 mesh powder after sieves
The Folium Sesami of shape stores；Take the Folium Sesami 2kg and flour 95kg of above-mentioned process, Sal 1kg, edible base 0.5kg,
Carboxymethyl cellulose 0.3kg, add said mixture total mass fraction 30% water mix and blend 15 minutes,
Through overcuring, calendering, cutting, be dried, cut off obtain finished product.
Embodiment 2:
20-30 days priming leaves before Semen Sesami harvesting, should pinch the fresh Folium Sesami without disease pest, warp after adopting from the bottom up when plucking
Cleaning, color fixative, boiling water scald, and rub silk, after drying room dries, pulverize, obtain 30～80 mesh powder after sieves
The Folium Sesami of shape stores；Take the Folium Sesami 4kg and flour 94kg of above-mentioned process, Sal 1kg, edible base 0.7kg,
Carboxymethyl cellulose 0.2kg, add said mixture total mass fraction 30% water mix and blend 15 minutes,
Through overcuring, calendering, cutting, be dried, cut off obtain finished product.
Embodiment 3:
20-30 days priming leaves before Semen Sesami harvesting, should pinch the fresh Folium Sesami without disease pest, warp after adopting from the bottom up when plucking
Cleaning, color fixative, boiling water scald, and rub silk, after drying room dries, pulverize, obtain 30～80 mesh powder after sieves
The Folium Sesami of shape stores；Take the Folium Sesami 8kg and flour 90kg of above-mentioned process, Sal 1kg, edible base 1kg,
Carboxymethyl cellulose 0.1kg, add said mixture total mass fraction 30% water mix and blend 15 minutes,
Through overcuring, calendering, cutting, be dried, cut off obtain finished product.
Embodiment 4:
20-30 days priming leaves before Semen Sesami harvesting, should pinch the fresh Folium Sesami without disease pest, warp after adopting from the bottom up when plucking
Cleaning, color fixative, boiling water scald, and rub silk, after drying room dries, pulverize, obtain 30～80 mesh powder after sieves
The Folium Sesami of shape stores；Take the Folium Sesami 2kg and flour 95kg of above-mentioned process, Sal 2kg, edible base 0.5kg,
Carboxymethyl cellulose 0.3kg, add said mixture total mass fraction 30% water mix and blend 15 minutes,
Through overcuring, calendering, cutting, be dried, cut off obtain finished product.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all at this
Within bright spirit and principle, any modification, equivalent substitution and improvement etc. made, should be included in this
Within bright protection domain.
Claims (4)
1. Folium Sesami noodles, it is characterised in that be made up of following raw material:
Flour 90～95 weight portion, Folium Sesami 2～8 weight portion, Sal 1～2 weight portion, edible alkali 0.5～1
Weight portion, carboxymethyl cellulose 0.1～0.3 weight portion.
2. a kind of Folium Sesami noodles as claimed in claim 1, it is characterised in that described flour 94 weight
Part, Folium Sesami 4 weight portion, Sal 1 weight portion, edible alkali 0.7 weight portion, carboxymethyl cellulose 0.2 weight
Amount part.
3. the preparation method of Folium Sesami noodles, it is characterised in that comprise the following steps:
(1) Folium Sesami should be after at Semen Sesami, the flowers are in blossom, and 20-30 days priming leaves before Semen Sesami harvesting should be from the bottom up when plucking
Pinch the fresh Folium Sesami without disease pest, scald through cleaning, color fixative, boiling water after adopting, rub silk, after drying room dries, powder
Broken, after sieves, sealed storage；
(2) Folium Sesami 2～8 weight portion and flour 90～95 weight portion, Sal 1～2 weight of above-mentioned process are taken
Part, edible base 0.5～1 weight portion, carboxymethyl cellulose 0.1～0.3 weight portion, add total matter of said mixture
The water mix and blend 15 minutes of the 30% of amount mark, through overcuring, calendering, cutting, is dried, cuts off and obtain
Finished product.
The preparation method of a kind of Folium Sesami noodles the most as claimed in claim 3, it is characterised in that step (1)
In the powder Folium Sesami that obtains be 30～80 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610405325.7A CN105942196A (en) | 2016-06-08 | 2016-06-08 | Sesame leaf noodles and making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610405325.7A CN105942196A (en) | 2016-06-08 | 2016-06-08 | Sesame leaf noodles and making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105942196A true CN105942196A (en) | 2016-09-21 |
Family
ID=56908777
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610405325.7A Pending CN105942196A (en) | 2016-06-08 | 2016-06-08 | Sesame leaf noodles and making method |
Country Status (1)
| Country | Link |
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| CN (1) | CN105942196A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579118A (en) * | 2016-12-12 | 2017-04-26 | 济南飞天农业科技有限公司 | Sesame-flavored okra whole wheat flour and production method thereof |
| CN107897644A (en) * | 2017-11-24 | 2018-04-13 | 姚农林 | A kind of preparation method in field thistle face |
Citations (9)
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|---|---|---|---|---|
| CN1145189A (en) * | 1996-06-02 | 1997-03-19 | 王少华 | Nutritious noodles |
| CN1240597A (en) * | 1998-06-30 | 2000-01-12 | 雀巢制品公司 | Noodle product |
| CN1907097A (en) * | 2006-08-09 | 2007-02-07 | 武汉冠利达必是食品有限公司 | Non-fried instant noodles with local flavor and method for making same |
| CN101194719A (en) * | 2007-12-25 | 2008-06-11 | 河南理工大学 | Gingili leaf and green gram health care noodle producing method and gingili leaf green gram health care noodle thereof |
| CN101720886A (en) * | 2008-10-24 | 2010-06-09 | 周辉 | Colored fruit and vegetable fish noodles |
| CN104938944A (en) * | 2015-05-21 | 2015-09-30 | 安徽佛子岭面业有限公司 | Nutritional noodles for children and production technology thereof |
| CN105192561A (en) * | 2015-10-09 | 2015-12-30 | 田金举 | Wheat oligopeptide-enriched nutritional noodles and production technology thereof |
| CN105360946A (en) * | 2015-10-09 | 2016-03-02 | 上海应用技术学院 | Fresh and humid tartary buckwheat noodles and preparing method thereof |
| CN105614257A (en) * | 2014-11-19 | 2016-06-01 | 青岛君盛食品有限公司 | Mung bean noodles and preparation method thereof |
-
2016
- 2016-06-08 CN CN201610405325.7A patent/CN105942196A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145189A (en) * | 1996-06-02 | 1997-03-19 | 王少华 | Nutritious noodles |
| CN1240597A (en) * | 1998-06-30 | 2000-01-12 | 雀巢制品公司 | Noodle product |
| CN1907097A (en) * | 2006-08-09 | 2007-02-07 | 武汉冠利达必是食品有限公司 | Non-fried instant noodles with local flavor and method for making same |
| CN101194719A (en) * | 2007-12-25 | 2008-06-11 | 河南理工大学 | Gingili leaf and green gram health care noodle producing method and gingili leaf green gram health care noodle thereof |
| CN101720886A (en) * | 2008-10-24 | 2010-06-09 | 周辉 | Colored fruit and vegetable fish noodles |
| CN105614257A (en) * | 2014-11-19 | 2016-06-01 | 青岛君盛食品有限公司 | Mung bean noodles and preparation method thereof |
| CN104938944A (en) * | 2015-05-21 | 2015-09-30 | 安徽佛子岭面业有限公司 | Nutritional noodles for children and production technology thereof |
| CN105192561A (en) * | 2015-10-09 | 2015-12-30 | 田金举 | Wheat oligopeptide-enriched nutritional noodles and production technology thereof |
| CN105360946A (en) * | 2015-10-09 | 2016-03-02 | 上海应用技术学院 | Fresh and humid tartary buckwheat noodles and preparing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张钟等主编: "《食品工艺学实验》", 31 August 2012, 郑州大学出版社 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579118A (en) * | 2016-12-12 | 2017-04-26 | 济南飞天农业科技有限公司 | Sesame-flavored okra whole wheat flour and production method thereof |
| CN107897644A (en) * | 2017-11-24 | 2018-04-13 | 姚农林 | A kind of preparation method in field thistle face |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160921 |
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| RJ01 | Rejection of invention patent application after publication |