CN106262781A - A kind of Fructus Lycopersici esculenti vermicelli and preparation method thereof - Google Patents
A kind of Fructus Lycopersici esculenti vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN106262781A CN106262781A CN201610878659.6A CN201610878659A CN106262781A CN 106262781 A CN106262781 A CN 106262781A CN 201610878659 A CN201610878659 A CN 201610878659A CN 106262781 A CN106262781 A CN 106262781A
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- China
- Prior art keywords
- lycopersici esculenti
- fructus lycopersici
- vermicelli
- fructus
- powder
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- 238000002360 preparation methods Methods 0.000 title claims description 7
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- 240000007594 Oryza sativa Species 0.000 claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 210000000988 Bone and Bones Anatomy 0.000 claims abstract description 20
- 235000007189 Oryza longistaminata Nutrition 0.000 claims abstract description 15
- 241000972773 Aulopiformes Species 0.000 claims abstract description 12
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- 240000008086 Echinocereus enneacanthus Species 0.000 claims abstract description 7
- 240000003613 Ipomoea batatas Species 0.000 claims abstract description 7
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- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 240000002268 Citrus limon Species 0.000 claims description 3
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- 238000000034 methods Methods 0.000 abstract 1
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- 210000000582 Semen Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound 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[Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N magnesium Chemical compound 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[Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 230000000050 nutritive Effects 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N phosphorus Chemical compound 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[K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002002 slurries Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
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- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substances Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace minerals Substances 0.000 description 1
- 239000002699 waste materials Substances 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N zinc Chemical compound 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[Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of Fructus Lycopersici esculenti vermicelli, be made up of following raw material: sweet potato starch, Fructus Lycopersici esculenti, tamarind, salmon fish bone, red rice, rice vinegar, Radix Scutellariae, Medulla Junci, Radix Polygoni Multiflori, Folium Perillae, Fructus Rubi, black Bulbus Allii juice, Fructrs Hippophae seed oil, Fructus Cucurbitae moschatae powder, coixlacrymajobi powder, pitaya peel.Fructus Lycopersici esculenti vermicelli prepared by the present invention, processes salmon fish bone, and vinegar immersion is boiled, and goes raw meat perfumery to soften sclerotin simultaneously, is more easy to digest and assimilate, more expanded through baking, and powder body is fine and smooth fresh aromatic strongly fragrant, improves the fresh fragrant mouthfeel of vermicelli, improves calcareous；Bone soup boils with Chinese medicine functional component, neutralize flavour of a drug, remove fishy smell, simultaneously rich in collagen component and health value, there is the liver and the kidney tonifying, pathogenic fire reducing of calming the nerves, the effect of the black hair that nourishes blood, being also added with the nutritional labeling such as Fructus Lycopersici esculenti, red rice, vermicelli color and luster is ruddy uniformly, increases gastric acidity, helps digest, adjusts the effect of gastrointestinal function.
Description
Technical field
The present invention relates to vermicelli technical field, particularly relate to a kind of Fructus Lycopersici esculenti vermicelli and preparation method thereof.
Background technology
People are improving constantly for the requirement of Health and Living level now, the rhythm of life of people, diet structure All great changes will take place with Diet concept, and the variation of food, nutrient laden, convenient and instant have become requirement.Vermicelli is that China is normal One of food seen, has good attached taste, and it can absorb the taste of various delicious soup stock, adds the soft and moist of vermicelli itself Soft, the most tasty and the most refreshing pleasant, the most very popular.At present, the vermicelli produced on the market is mainly by Radix Ipomoeae, Ma Ling In the plant materials such as potato, Semen phaseoli radiati, Semen Pisi sativi, Semen Maydis prepared by starch, and its main component is carbohydrate, owing to raw material composition is single One, nutrition is the highest, it is impossible to meets modern and balances the trophic structure of food and have the requirement of regulation body function effect.
Fishbone has high nutritive value, containing inorganic salt and various trace elements such as abundant calcium, magnesium, potassium, phosphorus, and And nutritional labeling is water-soluble substances, it is easy to be absorbed by the body.But, in current domestic marine industry, annual fish products Add the side-product, the most only amount less than an one-tenth such as a large amount of fishbone fish spicules produced man-hour to be used for processing profit low value-added, low Product, other major part is directly discarded, wastes limited marine product resource, and simultaneously rotten fishbone also can severe contamination ring Border.
Salmon fish fine and tender taste, bright-colored, smooth in taste, have the highest nutritive value.Salmon fish is except being high egg In vain, outside health food low in calories, possibly together with mineral such as multivitamin and calcium, ferrum, zinc, magnesium, phosphorus, because of its squama spinule Few, take bone convenient, clean.For this present invention, salmon fish bone is processed, at utmost retain trophic function composition, add other battalion Supporting functional component, prepare a kind of nutritious, vermicelli of unique flavor, mouthfeel is the freshest dense, exquisite quality, soft tough tasty and refreshing.
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 Fructus Lycopersici esculenti vermicelli and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Fructus Lycopersici esculenti vermicelli, is made up of the raw material of following weight parts:
Sweet potato starch 180-200, Fructus Lycopersici esculenti 18-20, tamarind 8-12, salmon fish bone 12-15, red rice 6-8, rice vinegar 10-12, Radix Scutellariae 2-3, Medulla Junci 2-3, Radix Polygoni Multiflori 2-3, Folium Perillae 2-4, Fructus Rubi 1-3, black Bulbus Allii juice 20-30, Fructrs Hippophae seed oil 2-3, Fructus Cucurbitae moschatae powder 10- 12, coixlacrymajobi powder 12-15, pitaya peel 8-12.
The preparation method of a kind of described Fructus Lycopersici esculenti vermicelli, comprises the following steps:
(1), salmon fish bone remove impurity being cleaned, put into boiling water rolling and boil 3-5 minute, pull hot-air seasoning out, 10-20 mesh sieve is crossed in coarse crushing, Obtaining coarse grain and put into 10-15 minute processed of leaching in the water containing 2-4% lemon vinegar, heated and boiled, it is dense in vain that slow fire boils decoction, sifts out Coarse grain, obtains skeletal grain, bone soup stand-by；
(2), the remove impurity respectively of Fructus Lycopersici esculenti, tamarind, pitaya peel being cleaned, freezing crushing becomes granule, adds rice vinegar and soaks 2-3 days processed, Grinding pulping, filter pressing separates, and obtains Fructus Lycopersici esculenti pickle, and filtering residue is dried, and pulverizes, obtains tart fruit powder；
(3), red rice is sieved and washed totally, put into baking box baking and go out perfume (or spice), micronizing, add the stirring of black Bulbus Allii juice, stewing at 70-75 DEG C Moistening to emulsus, add tart fruit powder, skeletal grain, stirring to thick shape, lyophilizing is ground to 120-160 mesh, bakes out fragrant red rice fishbone powder；
(4), Radix Scutellariae, Medulla Junci, Radix Polygoni Multiflori, Folium Perillae, Fructus Rubi are stranding into end, add 6-8 times of soak by water 1-2 hour, mistake Filtering off slag, filtrate mixes with bone soup, is concentrated into thick shape, obtains health care concentrated solution；
(5) enough water mix homogeneously, by sweet potato starch are added, centrifugal treating after standing 4-5 hour, after removing the supernatant, with Red rice fishbone powder, Fructus Lycopersici esculenti pickle, health care concentrated solution and other surplus stocks add appropriate water and stir, and at the uniform velocity pan feeding enters powder In silk machine, the feed liquid squeezed out is pulled subcooled water after the boiling water boiling 45-50 second out and is soaked, cleans, and packs after oven drying at low temperature.
The invention have the advantage that Fructus Lycopersici esculenti vermicelli prepared by the present invention, processed by salmon fish bone, vinegar immersion is boiled, and goes raw meat to adjust Perfume (or spice) softens sclerotin simultaneously, is more easy to digest and assimilate, more expanded through baking, and powder body is fine and smooth fresh aromatic strongly fragrant, improves the fresh fragrant mouthfeel of vermicelli, carries High calcareous；Bone soup boils with Chinese medicine functional component, neutralizes flavour of a drug, removes fishy smell, simultaneously rich in collagen component and health care valency Value, has the liver and the kidney tonifying, pathogenic fire reducing of calming the nerves, the effect of the black hair that nourishes blood, is also added with the nutritional labeling such as Fructus Lycopersici esculenti, red rice, vermicelli color and luster Ruddy uniformly, increase gastric acidity, help digest, adjust the effect of gastrointestinal function.
Detailed description of the invention
A kind of Fructus Lycopersici esculenti vermicelli, is made up of the raw material of following weight parts:
Sweet potato starch 180, Fructus Lycopersici esculenti 18, tamarind 8, salmon fish bone 12, red rice 6, rice vinegar 10, Radix Scutellariae 2, Medulla Junci 2, Radix Polygoni Multiflori 2, Folium Perillae 2, Fructus Rubi 1, black Bulbus Allii juice 20, Fructrs Hippophae seed oil 2, Fructus Cucurbitae moschatae powder 10, coixlacrymajobi powder 12, pitaya peel 8.
The preparation method of a kind of described Fructus Lycopersici esculenti vermicelli, comprises the following steps:
(1), salmon fish bone remove impurity being cleaned, put into boiling water rolling and boil 3 minutes, pull hot-air seasoning out, 10 mesh sieves are crossed in coarse crushing, obtain thick Grain puts into leaching system 10 minutes in the water containing 2% lemon vinegar, and heated and boiled, it is dense in vain that slow fire boils decoction, sifts out coarse grain, obtains bone Grain, bone soup are stand-by；
(2), the remove impurity respectively of Fructus Lycopersici esculenti, tamarind, pitaya peel being cleaned, freezing crushing becomes granule, adds rice vinegar leaching system 2 days, grinds Wearing into slurry, filter pressing separates, and obtains Fructus Lycopersici esculenti pickle, and filtering residue is dried, and pulverizes, obtains tart fruit powder；
(3), red rice is sieved and washed totally, put into baking box baking and go out perfume (or spice), micronizing, add the stirring of black Bulbus Allii juice, stew to moisten at 70 DEG C To emulsus, adding tart fruit powder, skeletal grain, stirring to thick shape, lyophilizing is ground to 120 mesh, bakes out fragrant red rice fishbone powder；
(4), Radix Scutellariae, Medulla Junci, Radix Polygoni Multiflori, Folium Perillae, Fructus Rubi are stranding into end, add 6 times of soak by water 1 hour, cross and filter off Slag, filtrate mixes with bone soup, is concentrated into thick shape, obtains health care concentrated solution；
(5), by sweet potato starch adding enough water mix homogeneously, centrifugal treating after standing 4 hours, after removing the supernatant, with red Rice fishbone powder, Fructus Lycopersici esculenti pickle, health care concentrated solution and other surplus stocks add appropriate water and stir, and at the uniform velocity pan feeding enters vermicelli In machine, the feed liquid squeezed out is pulled subcooled water after 45 seconds out through boiling water boiling and is soaked, cleans, and packs after oven drying at low temperature.
Claims (2)
1. a Fructus Lycopersici esculenti vermicelli, it is characterised in that be made up of the raw material of following weight parts:
Sweet potato starch 180-200, Fructus Lycopersici esculenti 18-20, tamarind 8-12, salmon fish bone 12-15, red rice 6-8, rice vinegar 10-12, Radix Scutellariae
2-3, Medulla Junci 2-3, Radix Polygoni Multiflori 2-3, Folium Perillae 2-4, Fructus Rubi 1-3, black Bulbus Allii juice 20-30, Fructrs Hippophae seed oil 2-3, Fructus Cucurbitae moschatae powder 10-
12, coixlacrymajobi powder 12-15, pitaya peel 8-12.
2. the preparation method of a Fructus Lycopersici esculenti vermicelli as claimed in claim 1, it is characterised in that comprise the following steps:
(1), salmon fish bone remove impurity being cleaned, put into boiling water rolling and boil 3-5 minute, pull hot-air seasoning out, 10-20 mesh sieve is crossed in coarse crushing,
Obtaining coarse grain and put into 10-15 minute processed of leaching in the water containing 2-4% lemon vinegar, heated and boiled, it is dense in vain that slow fire boils decoction, sifts out
Coarse grain, obtains skeletal grain, bone soup stand-by；
(2), the remove impurity respectively of Fructus Lycopersici esculenti, tamarind, pitaya peel being cleaned, freezing crushing becomes granule, adds rice vinegar and soaks 2-3 days processed,
Grinding pulping, filter pressing separates, and obtains Fructus Lycopersici esculenti pickle, and filtering residue is dried, and pulverizes, obtains tart fruit powder；
(3), red rice is sieved and washed totally, put into baking box baking and go out perfume (or spice), micronizing, add the stirring of black Bulbus Allii juice, stewing at 70-75 DEG C
Moistening to emulsus, add tart fruit powder, skeletal grain, stirring to thick shape, lyophilizing is ground to 120-160 mesh, bakes out fragrant red rice fishbone powder；
(4), Radix Scutellariae, Medulla Junci, Radix Polygoni Multiflori, Folium Perillae, Fructus Rubi are stranding into end, add 6-8 times of soak by water 1-2 hour, mistake
Filtering off slag, filtrate mixes with bone soup, is concentrated into thick shape, obtains health care concentrated solution；
(5) enough water mix homogeneously, by sweet potato starch are added, centrifugal treating after standing 4-5 hour, after removing the supernatant, with
Red rice fishbone powder, Fructus Lycopersici esculenti pickle, health care concentrated solution and other surplus stocks add appropriate water and stir, and at the uniform velocity pan feeding enters powder
In silk machine, the feed liquid squeezed out is pulled subcooled water after the boiling water boiling 45-50 second out and is soaked, cleans, and packs after oven drying at low temperature.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259370A (en) * | 2017-07-31 | 2017-10-20 | 青岛河澄知识产权有限公司 | A kind of seafood bone meal nutrient vermicelli |
| CN107319345A (en) * | 2017-07-31 | 2017-11-07 | 青岛河澄知识产权有限公司 | A kind of preparation method of seafood bone meal nutrient vermicelli |
| CN107319551A (en) * | 2017-06-23 | 2017-11-07 | 肥西县金桥红薯专业合作社 | A kind of nutrition and health care Chinese rose fragrance of a flower tomato sweet potato noodles |
| CN108294230A (en) * | 2017-12-08 | 2018-07-20 | 安徽三兄弟薯业有限责任公司 | A kind of non-fried rice noodles of beef with brown sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380246A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof |
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2016
- 2016-10-09 CN CN201610878659.6A patent/CN106262781A/en not_active Application Discontinuation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380246A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319551A (en) * | 2017-06-23 | 2017-11-07 | 肥西县金桥红薯专业合作社 | A kind of nutrition and health care Chinese rose fragrance of a flower tomato sweet potato noodles |
| CN107259370A (en) * | 2017-07-31 | 2017-10-20 | 青岛河澄知识产权有限公司 | A kind of seafood bone meal nutrient vermicelli |
| CN107319345A (en) * | 2017-07-31 | 2017-11-07 | 青岛河澄知识产权有限公司 | A kind of preparation method of seafood bone meal nutrient vermicelli |
| CN108294230A (en) * | 2017-12-08 | 2018-07-20 | 安徽三兄弟薯业有限责任公司 | A kind of non-fried rice noodles of beef with brown sauce |
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Application publication date: 20170104 |