CN105982147A - Pleurotus pulmonarius-fish tofu rice noodles and production method thereof - Google Patents
Pleurotus pulmonarius-fish tofu rice noodles and production method thereof Download PDFInfo
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- CN105982147A CN105982147A CN201510949929.3A CN201510949929A CN105982147A CN 105982147 A CN105982147 A CN 105982147A CN 201510949929 A CN201510949929 A CN 201510949929A CN 105982147 A CN105982147 A CN 105982147A
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- parts
- rice
- rice noodles
- water
- potato starch
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 52
- 235000009566 rice Nutrition 0.000 title claims abstract description 52
- 235000012149 noodles Nutrition 0.000 title claims abstract description 36
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 21
- 241000222350 Pleurotus Species 0.000 title abstract 4
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229920001592 potato starch Polymers 0.000 claims abstract description 15
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 14
- 229920002907 Guar gum Polymers 0.000 claims abstract description 9
- 229960002154 guar gum Drugs 0.000 claims abstract description 9
- 235000010417 guar gum Nutrition 0.000 claims abstract description 9
- 239000000665 guar gum Substances 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 8
- 241000283690 Bos taurus Species 0.000 claims abstract description 7
- 210000001185 bone marrow Anatomy 0.000 claims abstract description 7
- 239000000084 colloidal system Substances 0.000 claims abstract description 5
- 244000158441 Pleurotus sajor caju Species 0.000 claims description 16
- 235000004116 Pleurotus sajor caju Nutrition 0.000 claims description 16
- 244000297694 fish poison bean Species 0.000 claims description 16
- 210000000582 semen Anatomy 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 235000020265 peanut milk Nutrition 0.000 claims description 8
- 241000238557 Decapoda Species 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 241000283898 Ovis Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 239000008176 lyophilized powder Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 claims description 2
- 235000020195 rice milk Nutrition 0.000 abstract 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 241000143060 Americamysis bahia Species 0.000 abstract 1
- 244000144725 Amygdalus communis Species 0.000 abstract 1
- 235000011437 Amygdalus communis Nutrition 0.000 abstract 1
- 241001070941 Castanea Species 0.000 abstract 1
- 235000014036 Castanea Nutrition 0.000 abstract 1
- 240000008365 Celosia argentea Species 0.000 abstract 1
- 235000000722 Celosia argentea Nutrition 0.000 abstract 1
- 240000001131 Nostoc commune Species 0.000 abstract 1
- 235000013817 Nostoc commune Nutrition 0.000 abstract 1
- 241001138370 Pleurotus pulmonarius Species 0.000 abstract 1
- 235000020224 almond Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000011148 porous material Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000002070 nanowire Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000021404 traditional food 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention discloses pleurotus pulmonarius-fish tofu rice noodles. The pleurotus pulmonarius-fish tofu rice noodles are produced by, by weight, 100-120 parts of rice, 10-12 parts of potato starch, 7-9 parts of pleurotus pulmonarius, 7-9 parts of fish tofu, 6-8 parts of red spinach, 5-7 parts of almond, 3-4 parts of nostoc commune, 8-10 parts of mutton, 6-7 parts of shelled fresh shrimps, 5-6 parts of chestnut kernel powder, 2-3 parts of bovine bone marrow powder, 8-10 parts of cooking wine, 1.2-1.4 parts of guar gum and 0.6-0.8 part of sodium bicarbonate. The pleurotus pulmonarius-fish tofu rice noodles have the advantages that the modified potato starch is added into rice milk, so that rice milk retrogradation can be prevented, good transparency is achieved, and the surfaces of the rice noodles are glossy; the added guar gum has a good gel property and can improve the water binding capacity, viscoelasticity and stability of the rice noodles and prevent the rice noodles from being broken easily; the sodium bicarbonate is blended into colloid to allow the sodium bicarbonate to generate gas due to heating so as to form micro-pores in the rice noodles during the cooking process of the rice noodles, and the rice noodles are allowed to be more tasty.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Pleurotus sajor-caju fish bean curd rice noodle and preparation method thereof.
Background technology
Rice noodle is also known as rice noodles, vermicelli from rice starch, rice flour, it is by extruded noodle food with rice for primary raw material, and rice noodle is a kind of traditional food in south China area, is deeply liked by consumers in general, it it is one of the main flow kind of local masses' breakfast, it has also become traditional properties name spy's diet.In recent years, rice noodle gradually rises in market, the north, quickly grows, is increasingly welcome by northern area consumers in general.Owing to tradition rice noodle is cooked, process is loaded down with trivial details, eat inconvenience, convenient rice noodle becomes development in recent years a kind of instant food faster, and there is easy broken strip, lacking toughness the most to varying degrees, be difficult to the shortcomings such as tasty, rehydration time length in the processing of convenient rice noodle and finished product, and existing rice noodle formula is single, not comprehensive nutrition, and interpolation chemical reagent, it is eaten for a long time and is unfavorable for health.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Pleurotus sajor-caju fish bean curd rice noodle and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Pleurotus sajor-caju fish bean curd rice noodle, is made up of the raw material of following weight portion: rice 100-120, potato starch 10-12, Pleurotus sajor-caju 7-9, fish bean curd 7-9, Herba Gynurae bicoloris 6-8, Semen Armeniacae Amarum 5-7, ear 3-4, Carnis caprae seu ovis 8-10, peeled shrimp 6-7, kernel of Semen Castaneae Mollissimae powder 5-6, bovine bone marrow 2-3, cooking wine 8-10, guar gum 1.2-1.4, sodium bicarbonate 0.6-0.8.
The preparation method of described a kind of Pleurotus sajor-caju fish bean curd rice noodle, comprises the following steps:
(1) after Pleurotus sajor-caju, Herba Gynurae bicoloris being cleaned with fish bean curd, Semen Armeniacae Amarum, add suitable quantity of water together with ear, Carnis caprae seu ovis, peeled shrimp and put into high pressure homogenizer carries out the process that homogenizes, putting into steaming 60-70min in water-bath after being subsequently adding cooking wine mix homogeneously, then lyophilization obtains lyophilized powder；
(2) take potato starch be poured into water stirring be deployed into 40% starch emulsion, put into and the water-bath that temperature is 35-45 DEG C adds the acetic anhydride of 1-2ml while stirring and the NaOH solution of appropriate 3% makes the pH of starch emulsion be 8-9, add appropriate 0.5mol/L hydrochloric acid solution after 2-3h and mixture is neutralized to pH7.0, with distillation washing 3-5 time after filtration, obtain modified potato starch after drying；
(3) soak 50-60min after being cleaned by rice, put in water-bath after draining and cook, be subsequently adding modified potato starch and appropriate water, pour into and high pressure homogenizer carries out homogenizing process, obtain Rice & peanut milk, standby after cooling；
(4) guar gum is melted with appropriate cold water, quickly stir after adding sodium bicarbonate, colloid solution and kernel of Semen Castaneae Mollissimae powder, bovine bone marrow, lyophilized powder are added in Rice & peanut milk and stirs, use vacuum drying to make its water content at 50-55%, it is then placed in machine for processing rice noodle extruded, to obtain final product.
The invention have the advantage that the present invention is possible to prevent Rice & peanut milk retrogradation by joining after being modified by potato starch in Rice & peanut milk, and transparency is good, nanowire surface is made to have glossiness, the guar gum added has good gel characteristic, the retentiveness of rice noodle, viscoelasticity and stability can be improved, make rice noodle not easy fracture, sodium bicarbonate is dissolved in colloid simultaneously and makes rice noodle sodium bicarbonate during boiling because the generation gas that is heated forms micropore on rice noodle, make rice noodle more tasty.The Pleurotus sajor-caju of interpolation, fish bean curd etc. are nutritious, and special taste has the highest edibility.
Detailed description of the invention
A kind of Pleurotus sajor-caju fish bean curd rice noodle, is made up of the raw material of following weight portion (kg): rice 100, potato starch 10, Pleurotus sajor-caju 7, fish bean curd 7, Herba Gynurae bicoloris 6, Semen Armeniacae Amarum 5, ear 3, Carnis caprae seu ovis 8, peeled shrimp 6, kernel of Semen Castaneae Mollissimae powder 5, bovine bone marrow 2, cooking wine 8, guar gum 1.2, sodium bicarbonate 0.6.
The preparation method of described a kind of Pleurotus sajor-caju fish bean curd rice noodle, comprises the following steps:
(1) after Pleurotus sajor-caju, Herba Gynurae bicoloris being cleaned with fish bean curd, Semen Armeniacae Amarum, add suitable quantity of water together with ear, Carnis caprae seu ovis, peeled shrimp and put into high pressure homogenizer carries out the process that homogenizes, putting into steaming 60min in water-bath after being subsequently adding cooking wine mix homogeneously, then lyophilization obtains lyophilized powder；
(2) take potato starch be poured into water stirring be deployed into 40% starch emulsion, put into and the water-bath that temperature is 35 DEG C adds the acetic anhydride of 1ml while stirring and the NaOH solution of appropriate 3% makes the pH of starch emulsion be 8, add appropriate 0.5mol/L hydrochloric acid solution after 2h and mixture is neutralized to pH7.0, with distillation washing 3 times after filtration, obtain modified potato starch after drying；
(3) soak 50min after being cleaned by rice, put in water-bath after draining and cook, be subsequently adding modified potato starch and appropriate water, pour into and high pressure homogenizer carries out homogenizing process, obtain Rice & peanut milk, standby after cooling；
(4) guar gum is melted with appropriate cold water, quickly stir after adding sodium bicarbonate, colloid solution and kernel of Semen Castaneae Mollissimae powder, bovine bone marrow, lyophilized powder are added in Rice & peanut milk and stirs, use vacuum drying to make its water content 50%, it is then placed in machine for processing rice noodle extruded, to obtain final product.
Claims (2)
1. a Pleurotus sajor-caju fish bean curd rice noodle, it is characterized in that, be made up of the raw material of following weight portion: rice 100-120, potato starch 10-12, Pleurotus sajor-caju 7-9, fish bean curd 7-9, Herba Gynurae bicoloris 6-8, Semen Armeniacae Amarum 5-7, ear 3-4, Carnis caprae seu ovis 8-10, peeled shrimp 6-7, kernel of Semen Castaneae Mollissimae powder 5-6, bovine bone marrow 2-3, cooking wine 8-10, guar gum 1.2-1.4, sodium bicarbonate 0.6-0.8.
The preparation method of a kind of Pleurotus sajor-caju fish bean curd rice noodle the most according to claim 1, it is characterised in that comprise the following steps:
(1) after Pleurotus sajor-caju, Herba Gynurae bicoloris being cleaned with fish bean curd, Semen Armeniacae Amarum, add suitable quantity of water together with ear, Carnis caprae seu ovis, peeled shrimp and put into high pressure homogenizer carries out the process that homogenizes, putting into steaming 60-70min in water-bath after being subsequently adding cooking wine mix homogeneously, then lyophilization obtains lyophilized powder；
(2) take potato starch be poured into water stirring be deployed into 40% starch emulsion, put into and the water-bath that temperature is 35-45 DEG C adds the acetic anhydride of 1-2ml while stirring and the NaOH solution of appropriate 3% makes the pH of starch emulsion be 8-9, add appropriate 0.5mol/L hydrochloric acid solution after 2-3h and mixture is neutralized to pH7.0, with distillation washing 3-5 time after filtration, obtain modified potato starch after drying；
(3) soak 50-60min after being cleaned by rice, put in water-bath after draining and cook, be subsequently adding modified potato starch and appropriate water, pour into and high pressure homogenizer carries out homogenizing process, obtain Rice & peanut milk, standby after cooling；
(4) guar gum is melted with appropriate cold water, quickly stir after adding sodium bicarbonate, colloid solution and kernel of Semen Castaneae Mollissimae powder, bovine bone marrow, lyophilized powder are added in Rice & peanut milk and stirs, use vacuum drying to make its water content at 50-55%, it is then placed in machine for processing rice noodle extruded, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510949929.3A CN105982147A (en) | 2015-12-18 | 2015-12-18 | Pleurotus pulmonarius-fish tofu rice noodles and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510949929.3A CN105982147A (en) | 2015-12-18 | 2015-12-18 | Pleurotus pulmonarius-fish tofu rice noodles and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982147A true CN105982147A (en) | 2016-10-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510949929.3A Withdrawn CN105982147A (en) | 2015-12-18 | 2015-12-18 | Pleurotus pulmonarius-fish tofu rice noodles and production method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105982147A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259412A (en) * | 2017-07-13 | 2017-10-20 | 诸城市和生食品有限公司 | A kind of vermicelli fish bean curd |
-
2015
- 2015-12-18 CN CN201510949929.3A patent/CN105982147A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259412A (en) * | 2017-07-13 | 2017-10-20 | 诸城市和生食品有限公司 | A kind of vermicelli fish bean curd |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161005 |
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| WW01 | Invention patent application withdrawn after publication |