CN106071773A - A kind of Herba Spinaciae local flavor noodles and preparation method thereof - Google Patents
A kind of Herba Spinaciae local flavor noodles and preparation method thereof Download PDFInfo
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- CN106071773A CN106071773A CN201610392753.0A CN201610392753A CN106071773A CN 106071773 A CN106071773 A CN 106071773A CN 201610392753 A CN201610392753 A CN 201610392753A CN 106071773 A CN106071773 A CN 106071773A
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Abstract
A kind of Herba Spinaciae local flavor noodles and preparation method thereof, described noodles are made up of the proportioning raw materials of following weight portion: medium strength flour 90 100 parts, leaven 47 parts, refined salt 35 parts, edible alkali 24 parts, green fruit 1.8 2.5 parts, Aeschna melanictera fruit 12 parts, sugared ginger slices 1.2 2 parts, Semen Benincasae semen 23 parts, Herba Artemisiae Annuae 1.5 2 parts, 1 1.8 parts of Rhizoma Steudnerae Henryanae stem, Caulis et Folium Brassicae capitatae 0.5 1.5 parts, fry Corm Brassicae caulorapae silk 1 1.2 parts, Caulis Zizaniae caduciflorae 1.5 1.8 parts, Fructus Sechii edulis 2 2.3 parts, flavor additives useful 58 parts.This noodles rich in nutrition content, can not only meet the daily required heat of human body, moreover it is possible to supplement animal and vegetable protein and the trace element of needed by human body；Having good resistance to fracture, convenient transport, have stronger hot strength after boiling, chewy is pure, in good taste；This noodle making Preparation Method is simple simultaneously, and the cycle is short, remarkable in economical benefits, prepared noodles unique flavor, and delicious flavour is with fragrance striking the nose.
Description
Technical field
The present invention relates to a kind of noodles and preparation method thereof, be specifically related to a kind of noodles with Herba Spinaciae local flavor and preparation thereof
Method.
Background technology
Noodles originate from China, and the making of existing more than 4,000 year eats history.Noodles are that a kind of making is simple, edible side
Just, nutritious, can staple food again can the health-care food of fast food, accepted by the people of the world already and liked.It makes
Method is to add water with the flour of corn or beans to wear into dough, more repressed or roll and make lamellar, or uses and rub with the hands, draw, pinch
Means make strip (narrow or wide, flat or round) or strip, after through boiling, frying, braised, fried a kind of food, style
Various, numerous in variety, local characteristic is the abundantest.Along with the raising of people's living standard, the pursuit to quality of the life, common face
Bar can not meet the daily demand of people, and different people has different tastes to like, and goes back opposite while pursuit is in good taste
The nutritive value of bar is had higher requirement, and the chewy of noodles is the most also the target that people pursue, and affects noodles strength
Road a lot of because have, not only with the quality of flour, the fermentation of dough, the factor such as the shape of noodles is relevant, also with the system of noodles
Preparation Method suffers from close contact,
Summary of the invention
The present invention solves the problems referred to above, it is provided that a kind of in good taste, rich in nutritive value, what noodles chewy was pure has spinach
Noodles of dish local flavor and preparation method thereof.
The technical problem to be solved uses following technical scheme to realize:
A kind of Herba Spinaciae local flavor noodles, it is characterised in that described noodles are made up of the proportioning raw materials of following weight portion:
Medium strength flour 90-100 part, leaven 4-7 part, refined salt 3-5 part, edible alkali 2-4 part, green fruit 1.8-2.5 part, Aeschna melanictera
Really 1-2 part, sugared ginger slices 1.2-2 part, Semen Benincasae semen 2-3 part, Herba Artemisiae Annuae 1.5-2 part, Rhizoma Steudnerae Henryanae stem 1-1.8 part, Caulis et Folium Brassicae capitatae 0.5-1.5 part,
Fry Corm Brassicae caulorapae silk 1-1.2 part, Caulis Zizaniae caduciflorae 1.5-1.8 part, Fructus Sechii edulis 2-2.3 part, flavor additives useful 5-8 part.
Wherein flavor additives useful is made up of the proportioning raw materials of following weight portion: Herba Spinaciae powder 8-10 part, aspartic acid 3-4 part,
Alanine 1.5-3 part, seal oil 1.2-1.8 part, lard stearin 1-1.5 part, sterculia nobilis's 0.8-1 part, Fructus Ananadis comosi certain kind of berries 0.5-0.7 part, egg
Really 0.4-0.8 part, prawn meat powder 0.8-1.3 part, Hepar Sus domestica powder 1-1.2 part, straw mushroom residue 0.5-1.5 part, water chestnut juice 1.2-1.4
Part；
A kind of Herba Spinaciae local flavor noodles preparation method, comprises the following steps:
1) refined salt is weighed, respectively, edible alkali, green fruit, Aeschna melanictera fruit, sugared ginger slices, Semen Benincasae semen, Herba Artemisiae Annuae, Rhizoma Steudnerae Henryanae stem, sweet
Indigo plant, fries Corm Brassicae caulorapae silk, Caulis Zizaniae caduciflorae, and Fructus Sechii edulis mixes and is milled to below 0.1mm crosses 200 eye mesh screens；
2), 30-50g yeast powder is put in container, add 100-120ml, 30-35 DEG C of water and be stirred for thawing, stand
Add fermentation adjuvant 5-10g after 3-5 minute and obtain leaven；
3), by step 1) raw material for preparing mixs homogeneously with medium strength flour, leaven, flavor additives useful and is placed in container,
Add suitable quantity of water, utilize multifunctional mixer noodles served with soy sauce, sesame butter, etc. 5-10min；
4), with four layers of wet gauze cover contain dough container, ferment 20-30min, control temperature between 30-35 DEG C,
Humidity is between 70-75%；
5), take off gauze utilize smash press dough is smash pressure 5-10min, by dough air extrude dough；
6), by the dough in container seal and carry out ferment in second time about 30min, more loose through the dough of ferment in second time
Soft, the noodles chewy being eventually fabricated there is is considerable influence；
7), by step 5) be placed on panel through the dough of ferment in second time, utilize roller press repeatedly by dough rolling to thick
Degree obtains sheet dough at 5-10mm；
8), prepared sheet dough is placed in molding in Special forming machine；
9), the noodles after molding are dried, dry temperature and control at 50-80 DEG C, time 2-3h, until noodles moisture
Content is less than 5%.
Described step 2) in fermentation adjuvant by stomach of chicken 5-7g, goose liver 1-2g, brown sugar 2-3g, flower clam 4-5g, sea Silurus asotus fish
2-4g, Yoghourt 2-4g, egg liquid 3-5g, Pupa bombycis 2-3g form；Add this fermentation adjuvant to improve yeast activity, shorten
The time of fermentation, make finished product softer, increase finished product fragrance, improve quality of finished.
Described step 8) in the noodles cross sectional shape for preparing can be general circle, rectangle, it is preferred that be similar to impeller
Shape, utilizes the bent angle of impeller to pin the nutrition in noodle soup, and a person sponging on an aristocrat need not extra soup ladle when edible just can be very
Good tastes decoction, and impeller quantity can be 2-4, in order to make this noodles each several part keep uniformity when cooking noodles
Cooking level, the width of described impeller shape part and intermediolateral column body length to diameter ratio example are in the range of 0.8-1.2, the most post-cooked
Ripe noodles chewy is at each several part all uniformities.
The invention have the benefit that this noodles rich in nutrition content, the daily required heat of human body can not only be met,
Animal and vegetable protein and the trace element of needed by human body can also be supplemented；There is good resistance to fracture, convenient transport, have after boiling
Having stronger hot strength, chewy is pure, in good taste；This noodle making Preparation Method is simple simultaneously, and the cycle is short, remarkable in economical benefits,
The noodles unique flavor prepared, delicious flavour, with fragrance striking the nose.
Accompanying drawing explanation
Fig. 1 is the sectional view of noodles of the present invention.
Detailed description of the invention:
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close embodiment, the present invention is expanded on further.
Embodiment 1
Weigh: medium strength flour 90 parts, leaven 4 parts, refined salt 3 parts, edible alkali 2 parts, green fruit 1.8 parts, Aeschna melanictera fruit 1 part, sugar
Rhizoma Zingiberis 1.2 parts, Semen Benincasae semen 2 parts, Herba Artemisiae Annuae 1.5 parts, 1 part of Rhizoma Steudnerae Henryanae stem, Caulis et Folium Brassicae capitatae 0.5 part, fry Corm Brassicae caulorapae silk 1 part, Caulis Zizaniae caduciflorae 1.5 parts, Buddhist
2 parts of hands melon, flavor additives useful 5 parts.
Embodiment 2
Weigh: medium strength flour 95 parts, leaven 6 parts, refined salt 4 parts, edible alkali 3 parts, green fruit 2.2 parts, Aeschna melanictera fruit 1.5 parts,
Sugared ginger slices 1.6 parts, Semen Benincasae semen 2-3 part, Herba Artemisiae Annuae 1.5-2 part, Rhizoma Steudnerae Henryanae stem 1-1.8 part, Caulis et Folium Brassicae capitatae 0.5-1.5 part, fry Corm Brassicae caulorapae silk 1-
1.2 parts, Caulis Zizaniae caduciflorae 1.7 parts, Fructus Sechii edulis 2.2 parts, flavor additives useful 7 parts.
Embodiment 3
Weigh: medium strength flour 100 parts, leaven 7 parts, refined salt 5 parts, edible alkali 4 parts, green fruit 2.5 parts, Aeschna melanictera fruit 2 parts, sugar
Rhizoma Zingiberis 2 parts, Semen Benincasae semen 3 parts, Herba Artemisiae Annuae 2 parts, 1.8 parts of Rhizoma Steudnerae Henryanae stem, Caulis et Folium Brassicae capitatae 1.5 parts, fry Corm Brassicae caulorapae silk 1.2 parts, Caulis Zizaniae caduciflorae 1.8 parts, Buddhist
2.3 parts of hands melon, flavor additives useful 8 parts.
Wherein flavor additives useful is made up of the proportioning raw materials of following weight portion: Herba Spinaciae powder 8-10 part, aspartic acid 3-4 part,
Alanine 1.5-3 part, seal oil 1.2-1.8 part, lard stearin 1-1.5 part, sterculia nobilis's 0.8-1 part, Fructus Ananadis comosi certain kind of berries 0.5-0.7 part, egg
Really 0.4-0.8 part, prawn meat powder 0.8-1.3 part, Hepar Sus domestica powder 1-1.2 part, straw mushroom residue 0.5-1.5 part, water chestnut juice 1.2-1.4
Part；
A kind of Herba Spinaciae local flavor noodles preparation method, comprises the following steps:
1), by refined salt, edible alkali, green fruit, Aeschna melanictera fruit, sugared ginger slices, Semen Benincasae semen, Herba Artemisiae Annuae, Rhizoma Steudnerae Henryanae stem, Caulis et Folium Brassicae capitatae, kohlrabi is fried
Blue silk, Caulis Zizaniae caduciflorae, Fructus Sechii edulis mixes and is milled to below 0.1mm crosses 200 eye mesh screens；
2), putting in container by 30-50g yeast powder, add 100-120ml, 30-35 DEG C of warm water is stirred for thawing, quiet
Add fermentation adjuvant 5-10g after putting 3-5 minute and obtain leaven；
3), by step 1) raw material for preparing mixs homogeneously with medium strength flour, leaven, flavor additives useful and is placed in container,
Add suitable quantity of water, utilize multifunctional mixer noodles served with soy sauce, sesame butter, etc. 5-10min；
4), with four layers of wet gauze cover contain dough container, ferment 20-30min, control temperature between 30-35 DEG C,
Humidity is between 70-75%；
5), take off gauze utilize smash press dough is smash pressure 5-10min, by dough air extrude dough；
6), by the dough in container seal and carry out ferment in second time about 30min, more loose through the dough of ferment in second time
Soft, the noodles chewy being eventually fabricated there is is considerable influence；
7), by step 5) be placed on panel through the dough of ferment in second time, utilize roller press repeatedly by dough rolling to thick
Degree obtains sheet dough at 5-10mm；
8), prepared sheet dough is placed in molding in Special forming machine；
9), the noodles after molding are dried, dry temperature and control at 50-80 DEG C, time 2-3h, until noodles moisture
Content is less than 5%.
Described step 2) in fermentation adjuvant by stomach of chicken 5-7g, goose liver 1-2g, brown sugar 2-3g, flower clam 4-5g, sea Silurus asotus fish
2-4g, Yoghourt 2-4g, egg liquid 3-5g, Pupa bombycis 2-3g form；Add this fermentation adjuvant to improve yeast activity, shorten
The time of fermentation, make finished product softer, increase finished product fragrance, improve quality of finished.
Described step 8) in the noodles cross sectional shape for preparing can be general circle, rectangle, it is preferred that as shown in Figure 1
Similar impeller shape, including be positioned at centre cylindrical body 1, be evenly distributed on the impeller 2 of cylindrical body 1 excircle, impeller 2 bends
Form bent angle 4, have a hook angle 3 towards bent angle 4 at impeller 2 end, utilize the bent angle 4 of impeller 2 and hook angle 3 to pin in noodle soup
Nutrition, a person sponging on an aristocrat need not extra soup ladle when edible and just can be good at tasting decoction, and impeller 2 quantity can be 2-
4, in order to make this noodles each several part keep the cooking level of uniformity, the width of impeller 2 and intermediolateral column when cooking noodles
Body 1 diameter length ratio is in the range of 0.8-1.2, and the noodles chewy finally boiled is at each several part all uniformities.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The technology of the industry
The personnel only present invention it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description
Preference, be not intended to limit the present invention, without departing from the spirit and scope of the present invention, the present invention also has various
Changes and improvements, these changes and improvements both fall within scope of the claimed invention.Claimed scope is by institute
Attached claims and equivalent thereof define.
Claims (8)
1. a Herba Spinaciae local flavor noodles, it is characterised in that described noodles are made up of the proportioning raw materials of following weight portion:
Medium strength flour 90-100 part, leaven 4-7 part, refined salt 3-5 part, edible alkali 2-4 part, green fruit 1.8-2.5 part, Aeschna melanictera fruit 1-
2 parts, sugared ginger slices 1.2-2 part, Semen Benincasae semen 2-3 part, Herba Artemisiae Annuae 1.5-2 part, Rhizoma Steudnerae Henryanae stem 1-1.8 part, Caulis et Folium Brassicae capitatae 0.5-1.5 part, fry kohlrabi
Blue silk 1-1.2 part, Caulis Zizaniae caduciflorae 1.5-1.8 part, Fructus Sechii edulis 2-2.3 part, flavor additives useful 5-8 part.
2. a kind of Herba Spinaciae local flavor noodles as claimed in claim 1, it is characterised in that: described flavor additives useful is by following weight portion
Proportioning raw materials make: Herba Spinaciae powder 8-10 part, aspartic acid 3-4 part, alanine 1.5-3 part, seal oil 1.2-1.8 part, Adeps Sus domestica
Slag 1-1.5 part, sterculia nobilis's 0.8-1 part, Fructus Ananadis comosi certain kind of berries 0.5-0.7 part, Passiflora edulis sims 0.4-0.8 part, prawn meat powder 0.8-1.3 part, Hepar Sus domestica
Powder 1-1.2 part, straw mushroom residue 0.5-1.5 part, water chestnut juice 1.2-1.4 part.
3. the method for a kind of Herba Spinaciae local flavor noodles prepared described in claim 1, it is characterised in that comprise the following steps:
1) weigh refined salt, edible alkali, green fruit, Aeschna melanictera fruit, sugared ginger slices, Semen Benincasae semen, Herba Artemisiae Annuae, Rhizoma Steudnerae Henryanae stem, Caulis et Folium Brassicae capitatae, respectively, fry
Corm Brassicae caulorapae silk, Caulis Zizaniae caduciflorae, Fructus Sechii edulis mixes and is milled to below 0.1mm crosses 200 eye mesh screens；
2), putting in container by 30-50g yeast powder, add 100-120ml, 30-35 DEG C of warm water is stirred for thawing, stands 3-
Add fermentation adjuvant 5-10g after 5 minutes and obtain leaven；
3), by step 1) raw material for preparing mixs homogeneously with medium strength flour, leaven, flavor additives useful and is placed in container, then add
Enter suitable quantity of water, utilize multifunctional mixer noodles served with soy sauce, sesame butter, etc. 5-10min；
4), with four layers of wet gauze cover contain dough container, ferment 20-30min, control temperature between 30-35 DEG C, humidity
Between 70-75%；
5), take off gauze utilize smash press dough is smash pressure 5-10min, by dough air extrude dough；
6), the dough sealing in container is carried out ferment in second time about 30min；
7), by step 5) it is placed on panel through the dough of ferment in second time, utilize roller press repeatedly dough rolling to be existed to thickness
5-10mm obtains sheet dough；
8), prepared sheet dough is placed in molding in Special forming machine；
9), the noodles after molding are dried, dry temperature and control at 50-80 DEG C, time 2-3h, until noodles moisture
Less than 5%.
The preparation method of a kind of Herba Spinaciae local flavor noodles the most as claimed in claim 3, it is characterised in that: described step 2) in send out
Ferment adjuvant by stomach of chicken 5-7g, goose liver 1-2g, brown sugar 2-3g, flower clam 4-5g, sea Silurus asotus fish 2-4g, Yoghourt 2-4g, egg liquid 3-5g,
Pupa bombycis 2-3g forms.
The preparation method of a kind of Herba Spinaciae local flavor noodles the most as claimed in claim 3, it is characterised in that: described step 8) in prepare
Noodles cross sectional shape be impeller shape, it includes being positioned at the cylindrical body of centre, is evenly distributed on the leaf of described cylindrical body excircle
Wheel, described impeller is bent to form bent angle inwardly.
The preparation method of a kind of Herba Spinaciae local flavor noodles the most as claimed in claim 5, it is characterised in that: described impeller tip has one
Hook angle towards described bent angle.
7. the preparation method of a kind of Herba Spinaciae local flavor noodles as described in claim 5 or 6, it is characterised in that: described impeller quantity
For 2-4.
8. the preparation method of a kind of Herba Spinaciae local flavor noodles as described in claim 5 or 6, it is characterised in that: the width of described impeller
Degree and described cylindrical body diameter length ratio are 0.8-1.2.
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| CN201610392753.0A CN106071773A (en) | 2016-05-31 | 2016-05-31 | A kind of Herba Spinaciae local flavor noodles and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114073258A (en) * | 2020-08-10 | 2022-02-22 | 财团法人食品工业发展研究所 | Die for forming noodles of special shape |
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| CN102475213A (en) * | 2010-11-30 | 2012-05-30 | 日清富滋株式会社 | Grooved noodle |
| CN104222798A (en) * | 2013-06-07 | 2014-12-24 | 潘振路 | Leavened dough noodle and making method thereof |
| CN104273440A (en) * | 2014-08-06 | 2015-01-14 | 颜世恩 | Colored rice noodles and method for directly producing colored rice noodles by using granules |
| CN105341685A (en) * | 2015-12-16 | 2016-02-24 | 青岛畅隆电力设备有限公司 | Amorphophallus noodles and preparation method thereof |
| CN105394563A (en) * | 2015-11-23 | 2016-03-16 | 湖北宏信食品有限公司 | Production process for sour dough fermented noodles |
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2016
- 2016-05-31 CN CN201610392753.0A patent/CN106071773A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1448069A (en) * | 2002-04-04 | 2003-10-15 | 潘荣华 | Konjak noodle and processing method thereof |
| CN102475213A (en) * | 2010-11-30 | 2012-05-30 | 日清富滋株式会社 | Grooved noodle |
| CN104222798A (en) * | 2013-06-07 | 2014-12-24 | 潘振路 | Leavened dough noodle and making method thereof |
| CN104273440A (en) * | 2014-08-06 | 2015-01-14 | 颜世恩 | Colored rice noodles and method for directly producing colored rice noodles by using granules |
| CN105394563A (en) * | 2015-11-23 | 2016-03-16 | 湖北宏信食品有限公司 | Production process for sour dough fermented noodles |
| CN105341685A (en) * | 2015-12-16 | 2016-02-24 | 青岛畅隆电力设备有限公司 | Amorphophallus noodles and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114073258A (en) * | 2020-08-10 | 2022-02-22 | 财团法人食品工业发展研究所 | Die for forming noodles of special shape |
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