CN105995509A - Cuttlefish juice noodles and preparation method thereof - Google Patents
Cuttlefish juice noodles and preparation method thereof Download PDFInfo
- Publication number
- CN105995509A CN105995509A CN201610369975.0A CN201610369975A CN105995509A CN 105995509 A CN105995509 A CN 105995509A CN 201610369975 A CN201610369975 A CN 201610369975A CN 105995509 A CN105995509 A CN 105995509A
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- chinese ink
- prepared chinese
- cuttlefish
- ink face
- juice
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- 241000238371 Sepiidae Species 0.000 title claims abstract description 58
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000012149 noodles Nutrition 0.000 title abstract 5
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000000976 ink Substances 0.000 claims description 84
- 238000003756 stirring Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 238000000465 moulding Methods 0.000 claims description 13
- 239000011265 semifinished product Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 235000021312 gluten Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000004280 healthy diet Nutrition 0.000 abstract 1
- 239000002932 luster Substances 0.000 description 6
- 241000238370 Sepia Species 0.000 description 4
- 208000032843 Hemorrhage Diseases 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical class [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 229940069428 antacid Drugs 0.000 description 1
- 239000003159 antacid agent Substances 0.000 description 1
- 230000001458 anti-acid effect Effects 0.000 description 1
- 239000003005 anticarcinogenic agent Substances 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000550 effect on aging Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 230000009245 menopause Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000001303 quality assessment method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- -1 sulfophenyl Chemical group 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the technical field of food production and processing, and discloses cuttlefish juice noodles and a preparation method thereof. Based on the concept of healthy diets and the idea of edible and medicinal homology, the present invention provides the healthy and nutritional cuttlefish juice which uses the cuttlefish juice as a main additive accessory material, and creatively utilizes the unacceptable and commonly discarded cuttlefish juice in daily life as an additive. The cuttlefish juice noodles are cheap in prices and have a certain health preserving effects. Through a main precise adjustment of the proportions of seasoning materials, the original flavor and nutrition of the product raw materials are maximally retained. The obtained cuttlefish juice noodles have a combination of color, fragrance and taste, and are tender, smooth and flexible in mouthfeel, and free of the smelly tastes of the cuttlefish juice which is difficult to accept by people. The provided preparation technology of the cuttlefish noodles is simple and stable. By improving the additional value of sea resources of the cuttlefish, the present invention also provides a majority of populations with high-quality food which is rich in nutrition and high in cost performance and has good promotion and market values.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of prepared Chinese ink face and preparation method thereof.
Background technology
Cuttlefish juice is the ink sac of sepiellae seu sepiae or squid, is a kind of valuable medical material, sepia can astringing to arrest bleeding, controlling nocturnal emission with astringent drugs only
Band, antacid analgesic therapy, dehumidifying sore.Clinically, sepia is mainly made as hemorrhage, treats hemorrhage, such as: function
Property metrorrhagia, gastrorrhagia etc..Publishing in " Asia-Australia animal science periodical " (AJAS), by Chinese Guangdong ocean, university grinds
The report studied carefully is pointed out, sepia major part absolutely is sepiellae seu sepiae melanin and protein, fat etc., the most also contains polysaccharide body, energy
Strengthen the effect of anticarcinogen " superoxide dismutase " (SOD).From the point of view of threpsology, this is because sepiellae seu sepiae juice is rich in mucopolysaccharide,
It is to constitute the important component such as skeleton, blood vessel, skin, it may have relax climacteric women menopause symptoms, and reach defying age
Effect.And sepia has the acid of cattle sulfophenyl, can protect cardiovascular with cholesterol reducing.
But, owing to cuttlefish juice taste is peculiar, and the directly edible profusely black tooth can eaten to obtain, therefore in China much places all
Being considered what refuse abandoned, only small part is used as industry printed material, and this is a kind of wasting of resources greatly, needs badly and finds
A kind of method that can make full use of cuttlefish juice, current prepared Chinese ink meal and prepared Chinese ink meaning face have been widely accepted, but, all
The cooked dishes needing directly to use fresh cuttlefish juice to make, and due to fishy smell heavier and expensive can not by domestic extensively
The big people are well-established.
Summary of the invention
The technical problem to be solved in the present invention is the defect overcoming prior art, it is provided that a kind of delicious flavour, nutritious
The prepared Chinese ink face of convenient storage.
The present invention also provides for the preparation method in a kind of prepared Chinese ink face, the method technique simple and stable, can be effectively retained raw material
Nutritional labeling.
The purpose of the present invention is achieved through the following technical solutions:
Thering is provided a kind of prepared Chinese ink face, described prepared Chinese ink face is made up of the component of following weight:
Preferably, described prepared Chinese ink face is made up of the component of following weight:
Present invention theory based on health diet, the thinking of integration of edible and medicinal herbs, it is provided that a kind of abandon food additive completely
In the case of, develop the prepared Chinese ink face with cuttlefish juice as additive.Prepared Chinese ink face is optimized by the applicant's constantly explorative experiment
Formulation parameter, obtained prepared Chinese ink face smooth surface, mouthfeel are soft, chew without powdery without slag, and high resilience；Also there is horse
QINGXIANG and the cuttlefish of tail algae are the freshest, nutritious, and do not have cuttlefish juice to make it difficult for the bad smell that people accepts.Use pure natural raw material
As adding, flavoring agent is safe and reliable, special taste acceptable degree height, can meet the eating requirements of each age level crowd.
Preferably, described flour is gluten flour.
The present invention also provides for a kind of method in prepared Chinese ink face simultaneously, comprises the following steps:
S1. pretreatment of raw material
S11. cuttlefish juice extracts: take fresh cuttlefish, lures that cuttlefish, by outmoded prepared Chinese ink ejection, cuts off ink again after a period of time into
The juice bag of fish, takes out prepared Chinese ink and is watered standby；
S12. the preparation of egg liquid: take Fresh Egg, shell, the yellow and white are stirred, standby；
S2. dough-making powder: flour, step S1 gained are stirred together with flavoring for mixture through pretreated feedstock,
Prepared Chinese ink face semi-finished product；
S3. molding, make ripe: the prepared Chinese ink face semi-finished product of step S2 gained are put in forming machine making molding, will be fabricated to
The prepared Chinese ink face heating system of type is ripe, and cooling is dried, and obtains finished product prepared Chinese ink face.
Preferably, described in step S11, cuttlefish juice extraction method is: lure that outmoded prepared Chinese ink is sprayed by cuttlefish into, 8～12min
After cutting off the juice bag of cuttlefish, take out prepared Chinese ink be watered standby.
Preferably, the yellow and white described in step S12 stir and carry out in the same direction, and mixing time is 5～8min.
Preferably, the method for dough-making powder described in step S2 is: first salt and sugar are added the stirring of step S11 gained cuttlefish juice molten
Solving, the mixed liquor of gained adds stirring in flour, adds step S12 gained egg liquid and continues stirring.
Preferably, heating means described in step S3 are boiling 3～5min in 90～100 DEG C of water.
Preferably, described heating means are boiling 3.5min in 100 DEG C of water.
Preferably, it is cooled to described in step S3 in mixture of ice and water soak 3～5min, more preferably 4min.
Relative to prior art, there is advantages that
Prepared Chinese ink face of the present invention, theory based on health diet, the thinking of integration of edible and medicinal herbs, it is provided that a kind of with cuttlefish juice
For mainly adding the health-nutrition prepared Chinese ink face of adjuvant, in the case of not using food additive, it is provided that a kind of nutrition
Abundant safe and reliable, can be widely accepted, and be easy to preserve, there is the daily staple food of certain health-preserving function；The present invention prepares ink
The technique simple and stable in juice face, the equipment of needs is conventional equipment, and cost is relatively low, workable, it is easy to large-scale production.
Prepared Chinese ink face provided by the present invention, creative make use of the cuttlefish juice that generally abandoned by people in daily life as
Additive, low price and have certain health maintenance effect, the processes through simple and stable forms, by mainly exchanging
The materials proportioning of taste substance accurately adjusts, and remains the original local flavor of products material and nutrition, obtained ink to greatest extent
Juice face looks good, smell good and taste good, and smooth surface is chewed without powdery without slag, and high resilience, and mouthfeel is soft, and does not has cuttlefish juice to make it difficult for
The bad smell that people accepts.The prepared Chinese ink face preparation technology that the present invention provides is simple, delicious unique, is improving the attached of marine resources cuttlefish
While value added, the broad masses of the people for each age level provide the high quality food that a kind of nutritious cost performance is high, have good
Good popularization and market value.
The present invention is further illustrated below in conjunction with specific embodiment.Unless stated otherwise, the embodiment of the present invention uses
Raw material and method are the conventional commercial raw material in this area and conventional use of method, and the equipment used is that this area routine sets
Standby.
Embodiment 1
Prepare each composition of required weight by table 1, specifically, the preparation method in prepared Chinese ink face, including following step
Rapid:
S1. pretreatment of raw material
S11. cuttlefish juice extracts: take fresh cuttlefish, lures that cuttlefish, by outmoded prepared Chinese ink ejection, cuts off cuttlefish again after 10min into
Juice bag, take out prepared Chinese ink be watered standby；
S12. the preparation of egg liquid: take Fresh Egg, shell, the 5min that stirred by the yellow and white is standby；
S2. dough-making powder: first salt and sugar being added step S11 gained cuttlefish juice stirring and dissolving, the mixed liquor of gained adds flour
Middle stirring, adds step S12 gained egg liquid and continues to stir, obtain prepared Chinese ink face semi-finished product；
S3. molding, make ripe: the prepared Chinese ink face semi-finished product of step S2 gained are put in forming machine making molding, will be fabricated to
Boiling 3.5min in 100 DEG C of water is put in the prepared Chinese ink face of type, pulls out to put into and soaks 4min cooling in mixture of ice and water, pulls out and dry,
Obtain finished product prepared Chinese ink face.
According to the prepared Chinese ink face organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, color and luster, local flavor, mouth
Sense, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 2～6
Weight portion needed for embodiment 2～6 is prepared by each component proportion specified in table 1 as different from Example 1 is joined
Each composition of ratio, remaining condition is identical, and results of sensory evaluation is as shown in table 3.
Embodiment 7
As different from Example 1, prepared Chinese ink face it is prepared as follows:
S1. pretreatment of raw material
S11. cuttlefish juice extracts: take fresh cuttlefish, lures that cuttlefish, by outmoded prepared Chinese ink ejection, cuts off cuttlefish again after 8min into
Juice bag, takes out prepared Chinese ink and is watered standby；
S12. the preparation of egg liquid: take Fresh Egg, shell, the 8min that stirred by the yellow and white is standby；
S2. dough-making powder: first salt and sugar being added step S11 gained cuttlefish juice stirring and dissolving, the mixed liquor of gained adds flour
Middle stirring, adds step S12 gained egg liquid and continues to stir, obtain prepared Chinese ink face semi-finished product；
S3. molding, make ripe: the prepared Chinese ink face semi-finished product of step S2 gained are put in forming machine making molding, will be fabricated to
Boiling 5min in 90 DEG C of water is put in the prepared Chinese ink face of type, pulls out to put into and soaks 3min cooling in mixture of ice and water, pulls out and dry, obtain
Finished product prepared Chinese ink face.
According to the prepared Chinese ink face organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, color and luster, local flavor, mouth
Sense, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 8
As different from Example 1, prepared Chinese ink face it is prepared as follows:
S1. pretreatment of raw material
S11. cuttlefish juice extracts: take fresh cuttlefish, lures that cuttlefish, by outmoded prepared Chinese ink ejection, cuts off cuttlefish again after 12min into
Juice bag, take out prepared Chinese ink be watered standby；
S12. the preparation of egg liquid: take Fresh Egg, shell, the 5min that stirred by the yellow and white is standby；
S2. dough-making powder: first salt and sugar being added step S11 gained cuttlefish juice stirring and dissolving, the mixed liquor of gained adds flour
Middle stirring, adds step S12 gained egg liquid and continues to stir, obtain prepared Chinese ink face semi-finished product；
S3. molding, make ripe: the prepared Chinese ink face semi-finished product of step S2 gained are put in forming machine making molding, will be fabricated to
Boiling 5min in 100 DEG C of water is put in the prepared Chinese ink face of type, pulls out to put into and soaks 3min cooling in mixture of ice and water, pulls out and dry,
To finished product prepared Chinese ink face.
According to the prepared Chinese ink face organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, color and luster, local flavor, mouth
Sense, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 9
As different from Example 1, prepared Chinese ink face it is prepared as follows:
S1. pretreatment of raw material
S11. cuttlefish juice extracts: take fresh cuttlefish, lures that cuttlefish, by outmoded prepared Chinese ink ejection, cuts off cuttlefish again after 10min into
Juice bag, take out prepared Chinese ink be watered standby；
S12. the preparation of egg liquid: take Fresh Egg, shell, the 6min that stirred by the yellow and white is standby；
S2. dough-making powder: first salt and sugar being added step S11 gained cuttlefish juice stirring and dissolving, the mixed liquor of gained adds flour
Middle stirring, adds step S12 gained egg liquid and continues to stir, obtain prepared Chinese ink face semi-finished product；
S3. molding, make ripe: the prepared Chinese ink face semi-finished product of step S2 gained are put in forming machine making molding, will be fabricated to
Boiling 3min in 100 DEG C of water is put in the prepared Chinese ink face of type, pulls out to put into and soaks 3min cooling in mixture of ice and water, pulls out and dry,
To finished product prepared Chinese ink face.
According to the prepared Chinese ink face organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, color and luster, local flavor, mouth
Sense, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Experimental result
(1) organoleptic quality assessment method
Select 10 members to set up subjective appreciation group, the color and luster in prepared Chinese ink face, palatability, viscoelasticity, slickness are carried out
Subjective appreciation, gives a mark according to ten point system, utilizes Excel software to carry out statistical analysis, test data all take three times parallel after
Mean values.Table 2 is prepared Chinese ink face organoleptic quality standards of grading.The results are shown in Table 3.
Table 1
Table 2
Table 3 prepared Chinese ink face organoleptic quality appraisal result
| Sample | Color and luster | Palatability | Viscoelasticity | Slickness |
| Embodiment 1 | 9 | 8 | 9 | 10 |
| Embodiment 2 | 8 | 9 | 9 | 8 |
| Embodiment 3 | 9 | 9 | 9 | 8 |
| Embodiment 4 | 9 | 10 | 9 | 8 |
| Embodiment 5 | 8 | 8 | 9 | 9 |
| Embodiment 6 | 8 | 9 | 9 | 9 |
| Embodiment 7 | 8 | 9 | 9 | 10 |
| Embodiment 8 | 10 | 9 | 8 | 9 |
| Embodiment 9 | 9 | 8 | 9 | 9 |
Claims (10)
1. a prepared Chinese ink face, it is characterised in that described prepared Chinese ink face is made up of the component of following weight:
Flour 500～1000 parts；
Cuttlefish juice 80～120 parts；
Sal 5～15 parts；
Sugar 10～25 parts；
Egg liquid 80～100 parts；
Water 100～150 parts.
Prepared Chinese ink face the most according to claim 1, it is characterised in that described prepared Chinese ink face is by the component group of following weight
Become:
1000 parts of flour；
100 parts of cuttlefish juice；
Sal 10 parts；
Sugar 20 parts；
Egg liquid 100 parts；
150 parts of water.
Prepared Chinese ink face the most according to claim 1 or claim 2, it is characterised in that described flour is gluten flour.
Prepared Chinese ink face the most according to claim 1 or claim 2, it is characterised in that comprise the following steps:
S1. pretreatment of raw material
S11. cuttlefish juice extracts: take fresh cuttlefish, lures that cuttlefish, by outmoded prepared Chinese ink ejection, cuts off cuttlefish again after a period of time into
Juice bag, take out prepared Chinese ink be watered standby；
S12. the preparation of egg liquid: take Fresh Egg, shell, the yellow and white are stirred, standby；
S2. dough-making powder: flour, step S1 gained are stirred through pretreated feedstock together with flavoring for mixture, obtains prepared Chinese ink
Face semi-finished product；
S3. molding, make ripe: the prepared Chinese ink face semi-finished product of step S2 gained are put in forming machine making molding, molding will be made
Prepared Chinese ink face heating system is ripe, and cooling is dried, and obtains finished product prepared Chinese ink face.
The preparation method in prepared Chinese ink face the most according to claim 4, it is characterised in that cuttlefish juice extraction method described in step S11
For: lure that cuttlefish, by outmoded prepared Chinese ink ejection, is being cut off the juice bag of cuttlefish after 8～12min, taking out prepared Chinese ink and be watered standby into.
The preparation method in prepared Chinese ink face the most according to claim 4, it is characterised in that the yellow and white stirring described in step S12 is all
Even carrying out in the same direction, mixing time is 5～8min.
The preparation method in prepared Chinese ink face the most according to claim 4, it is characterised in that the method for dough-making powder described in step S2 is: first
Salt and sugar are added step S11 gained cuttlefish juice stirring and dissolving, and the mixed liquor of gained adds stirring in flour, adds step
S12 gained egg liquid continues stirring.
The preparation method in prepared Chinese ink face the most according to claim 4, it is characterised in that heating means described in step S3 be 90～
Boiling 3～5min in 100 DEG C of water.
The preparation method in prepared Chinese ink face the most according to claim 8, it is characterised in that described heating means are in 100 DEG C of water
Boiling 3.5min.
The preparation method in prepared Chinese ink face the most according to claim 4, it is characterised in that be cooled to described in step S3 mix at frozen water
Compound soaks 3～5 min, preferably soaks 4min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610369975.0A CN105995509A (en) | 2016-05-27 | 2016-05-27 | Cuttlefish juice noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610369975.0A CN105995509A (en) | 2016-05-27 | 2016-05-27 | Cuttlefish juice noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995509A true CN105995509A (en) | 2016-10-12 |
Family
ID=57092282
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610369975.0A Pending CN105995509A (en) | 2016-05-27 | 2016-05-27 | Cuttlefish juice noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995509A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578921A (en) * | 2016-12-28 | 2017-04-26 | 岭南师范学院 | Moringa oleifera-cuttlefish meat fresh noodles and preparation method thereof |
| CN110432432A (en) * | 2019-08-28 | 2019-11-12 | 浙江海洋大学 | A kind of manufacture craft of Cuttlefish Ink noodles |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991055A (en) * | 2010-10-22 | 2011-03-30 | 浙江海洋学院 | Sepia dumplings and production method thereof |
-
2016
- 2016-05-27 CN CN201610369975.0A patent/CN105995509A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991055A (en) * | 2010-10-22 | 2011-03-30 | 浙江海洋学院 | Sepia dumplings and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 邱庞同: "《知味难 中国饮食之魅》", 31 January 2015, 青岛：青岛出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578921A (en) * | 2016-12-28 | 2017-04-26 | 岭南师范学院 | Moringa oleifera-cuttlefish meat fresh noodles and preparation method thereof |
| CN110432432A (en) * | 2019-08-28 | 2019-11-12 | 浙江海洋大学 | A kind of manufacture craft of Cuttlefish Ink noodles |
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Application publication date: 20161012 |