CN106333239A - Manufacturing method of potato vegetable fine dried noodles - Google Patents
Manufacturing method of potato vegetable fine dried noodles Download PDFInfo
- Publication number
- CN106333239A CN106333239A CN201610736898.8A CN201610736898A CN106333239A CN 106333239 A CN106333239 A CN 106333239A CN 201610736898 A CN201610736898 A CN 201610736898A CN 106333239 A CN106333239 A CN 106333239A
- Authority
- CN
- China
- Prior art keywords
- dough
- noodles
- vegetable
- rhizoma solani
- solani tuber
- 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 39
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 27
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 15
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims abstract description 5
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 239000008267 milk Substances 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 5
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 4
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 4
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 4
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 4
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 4
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 4
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims 1
- 240000007087 Apium graveolens Species 0.000 abstract 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 1
- 235000010591 Appio Nutrition 0.000 abstract 1
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 1
- 244000067456 Chrysanthemum coronarium Species 0.000 abstract 1
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 238000005260 corrosion Methods 0.000 abstract 1
- 230000007797 corrosion Effects 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The invention discloses a manufacturing method of potato vegetable fine dried noodles. The method comprises the steps that Chinese cabbage, crowndaisy chrysanthemum, celery, purple cabbage and clean water are placed into a juicer to form pulp; clean water is added into potato powder, vegetable juice, eggs, milk, edible salt and honey are added, and a dough is kneaded; the dough is fermented; the fermented dough is placed into a dough pressing device to be pressed into dough sheets with the thickness being 2 cm; the dough sheets are strips with the cutting length being 20 cm and the width being 2 cm, and potato vegetable wet noodles are obtained; the potato wet noodles are dried for 30 min under the environment that the temperature is 40 DEG C and the humidity is 20%, dried for 1h under the environment that the temperature is 50 DEG C and the humidity is 20%, and dried for 1 h under the environment that the temperature is 80 DEG C and the humidity is 10% to obtain the potato vegetable fine dried noodles; irradiation is performed for 5 min through an ultraviolet lamp, and sterile packaging is performed. The obtained potato vegetable fine dried noodles are delicious in taste, contain no corrosion remover or artificial color or other additives and are safe and environmentally friendly.
Description
Technical field
The present invention relates to the preparation method of Rhizoma Solani tuber osi fine-dried vegetable noodles.
Background technology
Potato nutritional enriches, and cheap, is one of daily Main Foods of people, and fine dried noodles are as the tradition food of China
One of thing, it is not only in good taste, and be easy to digest, but current fine dried noodles mostly be flour make, and nutrition single it is impossible to meet
The daily demand of people.
Content of the invention
The technical scheme that the present invention provides is:
A kind of preparation method of Rhizoma Solani tuber osi fine-dried vegetable noodles, comprising:
According to the mass fraction,
Step 1,1 portion of Chinese cabbage, 1 portion of Caulis et Folium Chrysanthemi segeti, 1 portion of Herba Apii graveolentis, 1 part of purple cabbage and 3 parts of clear water are placed in juice extractor, stir into
Pulpous state, obtains vegetable juice；
Step 2, add the clear water that 12 parts of temperature are 70 DEG C, stirring in 10 parts of dehydrated potato powders, be cooled to 30 DEG C, add vegetable
Puree juice, 2 parts of eggs, 1 portion of milk, 1 portion of edible salt and 0.5 part of Mel, are placed in noodle device, dough-making powder, obtain dough；
Step 3, by dough outer surface wrap up preservative film, temperature be 40 DEG C at, awake face 45min, obtain wake up dough；
Step 4, awake dough is placed in noodle press, is pressed into the dough sheet that thickness is 2cm；
Step 5, by dough sheet Cutting Length be 20cm, width be 2cm strip, obtain the wet noodles of Rhizoma Solani tuber osi vegetable；
Step 6, by wet for Rhizoma Solani tuber osi vegetable noodles at 40 DEG C, humidity is in 20% environment, and dry in the air 30min processed, at 50 DEG C
Under, humidity is in 20% environment, and dry in the air 1h processed, and at 80 DEG C, humidity is in 10% environment, and dry in the air 1h processed, obtains Rhizoma Solani tuber osi vegetable
Dish fine dried noodles；
Step 7, using Burdick lamp irradiate 5min, sterile packaged.
Preferably, in the described preparation method of Rhizoma Solani tuber osi fine-dried vegetable noodles, in described step 2, to 10 parts of dehydrated potato powders
Middle 12 parts of temperature of addition are 70 DEG C of clear water, under rotating speed is for 200rmp/min, stir 20min.
Preferably, in the described preparation method of Rhizoma Solani tuber osi fine-dried vegetable noodles, in described step 7, shone using Burdick lamp
Penetrate 10min.
The present invention devises a kind of preparation method of Rhizoma Solani tuber osi fine-dried vegetable noodles, and first, various vegetables are prepared into by the present invention
Pulpous state is mixed with dehydrated potato powder, not only increases fine dried noodles mouthfeel, and nutritious；Secondth, adopt ultraviolet sterilization, effectively
Ensure the quality of fine dried noodles, prevent it putrid and deteriorated；3rd, add milk, egg and Mel in the present invention, so that fine dried noodles is sought
Support abundant, and excellent taste；4th, the present invention adopts step temperature to be dried, not only efficient drying fine dried noodles, and can guarantee that
Sensory of noodles；5th, the fine dried noodles tasty mouthfeel of present invention preparation, and nutritious, without pigment and preservative.
Specific embodiment
The present invention is described in further detail below, with make those skilled in the art with reference to specification word being capable of evidence
To implement.
A kind of preparation method of Rhizoma Solani tuber osi fine-dried vegetable noodles, comprising:
Step 1,1kg Chinese cabbage, 1kg Caulis et Folium Chrysanthemi segeti, 1kg Herba Apii graveolentis, 1kg purple cabbage and 3kg clear water are placed in juice extractor, stir into
Pulpous state, obtains vegetable juice；
Step 2,12kg temperature is added to be 70 DEG C of clear water in 10kg dehydrated potato powder, stirring, it is cooled to 30 DEG C, add vegetable
Puree juice, 2kg egg, 1kg milk, 1kg edible salt and 0.5kg Mel, are placed in noodle device, dough-making powder, obtain dough；
Step 3, by dough outer surface wrap up preservative film, temperature be 40 DEG C at, awake face 45min, obtain wake up dough；
Step 4, awake dough is placed in noodle press, is pressed into the dough sheet that thickness is 2cm；
Step 5, by dough sheet Cutting Length be 20cm, width be 2cm strip, obtain the wet noodles of Rhizoma Solani tuber osi vegetable；
Step 6, by wet for Rhizoma Solani tuber osi vegetable noodles at 40 DEG C, humidity is in 20% environment, and dry in the air 30min processed, at 50 DEG C
Under, humidity is in 20% environment, and dry in the air 1h processed, and at 80 DEG C, humidity is in 10% environment, and dry in the air 1h processed, obtains Rhizoma Solani tuber osi vegetable
Dish fine dried noodles；
Step 7, using Burdick lamp irradiate 5min, sterile packaged.
Wherein, in step 2, add the clear water that 12kg temperature is 70 DEG C in 10kg dehydrated potato powder, be 200rmp/ in rotating speed
Under min, stir 20min.
In step 7,10min is irradiated using Burdick lamp.
When edible, fine dried noodles are placed in boiled water, cook 2～5min, you can use.
Embodiment of the present invention is disclosed as above, but it is not restricted to listed fortune in description and embodiment
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily real
Now other modification, therefore under the general concept being limited without departing substantially from claim and equivalency range, the present invention is not limited to
Specific details.
Claims (3)
1. a kind of preparation method of Rhizoma Solani tuber osi fine-dried vegetable noodles is it is characterised in that include:
According to the mass fraction,
Step 1,1 portion of Chinese cabbage, 1 portion of Caulis et Folium Chrysanthemi segeti, 1 portion of Herba Apii graveolentis, 1 part of purple cabbage and 3 parts of clear water are placed in juice extractor, stir pulping
Shape, obtains vegetable juice；
Step 2, add the clear water that 12 parts of temperature are 70 DEG C, stirring in 10 parts of dehydrated potato powders, be cooled to 30 DEG C, add vegetable
Juice, 2 parts of eggs, 1 portion of milk, 1 portion of edible salt and 0.5 part of Mel, are placed in noodle device, dough-making powder, obtain dough；
Step 3, by dough outer surface wrap up preservative film, temperature be 40 DEG C at, awake face 45min, obtain wake up dough；
Step 4, awake dough is placed in noodle press, is pressed into the dough sheet that thickness is 2cm；
Step 5, by dough sheet Cutting Length be 20cm, width be 2cm strip, obtain the wet noodles of Rhizoma Solani tuber osi vegetable；
Step 6, by wet for Rhizoma Solani tuber osi vegetable noodles at 40 DEG C, humidity is in 20% environment, and dry in the air 30min processed, at 50 DEG C, wet
Spend for the 1h processed that in 20% environment, dries in the air, at 80 DEG C, humidity is in 10% environment, and dry in the air 1h processed, obtain Rhizoma Solani tuber osi vegetable and hang
Face；
Step 7, using Burdick lamp irradiate 5min, sterile packaged.
2. the preparation method of Rhizoma Solani tuber osi fine-dried vegetable noodles as claimed in claim 1 is it is characterised in that in described step 2, to 10 parts
In dehydrated potato powder, 12 parts of temperature of addition are 70 DEG C of clear water, under rotating speed is for 200rmp/min, stir 20min.
3. the preparation method of Rhizoma Solani tuber osi fine-dried vegetable noodles as claimed in claim 1 is it is characterised in that in described step 7, using purple
Outside line light irradiation 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610736898.8A CN106333239A (en) | 2016-08-26 | 2016-08-26 | Manufacturing method of potato vegetable fine dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610736898.8A CN106333239A (en) | 2016-08-26 | 2016-08-26 | Manufacturing method of potato vegetable fine dried noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106333239A true CN106333239A (en) | 2017-01-18 |
Family
ID=57823017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610736898.8A Pending CN106333239A (en) | 2016-08-26 | 2016-08-26 | Manufacturing method of potato vegetable fine dried noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106333239A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11297859B2 (en) | 2020-05-14 | 2022-04-12 | Lakeside Organics of Hadley, LLC | Vegetable noodles and methods for making the same |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1263714A (en) * | 2000-02-23 | 2000-08-23 | 崔文安 | Flour food containing vegetable and fruit and its preparing process |
| CN1907109A (en) * | 2006-08-11 | 2007-02-07 | 李孔华 | Potato starch fresh noodle and its processing method |
| CN101601454A (en) * | 2009-04-08 | 2009-12-16 | 王杰林 | Potato Chinese style series wheaten food and preparation method thereof |
| CN105285707A (en) * | 2015-09-22 | 2016-02-03 | 甘肃薯香园农业科技有限公司 | Potato whole powder fine dried noodles and processing method thereof |
| CN105360937A (en) * | 2015-11-16 | 2016-03-02 | 张立涛 | Health care noodle |
| CN105433248A (en) * | 2015-11-27 | 2016-03-30 | 安徽家味食品有限公司 | Making method for potato noodles |
-
2016
- 2016-08-26 CN CN201610736898.8A patent/CN106333239A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1263714A (en) * | 2000-02-23 | 2000-08-23 | 崔文安 | Flour food containing vegetable and fruit and its preparing process |
| CN1907109A (en) * | 2006-08-11 | 2007-02-07 | 李孔华 | Potato starch fresh noodle and its processing method |
| CN101601454A (en) * | 2009-04-08 | 2009-12-16 | 王杰林 | Potato Chinese style series wheaten food and preparation method thereof |
| CN105285707A (en) * | 2015-09-22 | 2016-02-03 | 甘肃薯香园农业科技有限公司 | Potato whole powder fine dried noodles and processing method thereof |
| CN105360937A (en) * | 2015-11-16 | 2016-03-02 | 张立涛 | Health care noodle |
| CN105433248A (en) * | 2015-11-27 | 2016-03-30 | 安徽家味食品有限公司 | Making method for potato noodles |
Non-Patent Citations (1)
| Title |
|---|
| 本书编写组: "《经典家常面食》", 31 January 2011, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11297859B2 (en) | 2020-05-14 | 2022-04-12 | Lakeside Organics of Hadley, LLC | Vegetable noodles and methods for making the same |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170118 |