CN106666395A - Method for producing vegetable-containing noodle - Google Patents
Method for producing vegetable-containing noodle Download PDFInfo
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- CN106666395A CN106666395A CN201610932201.4A CN201610932201A CN106666395A CN 106666395 A CN106666395 A CN 106666395A CN 201610932201 A CN201610932201 A CN 201610932201A CN 106666395 A CN106666395 A CN 106666395A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 68
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 27
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 244000221633 Brassica rapa subsp chinensis Species 0.000 claims abstract description 16
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000007493 shaping process Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 abstract description 11
- 244000302512 Momordica charantia Species 0.000 abstract description 8
- 235000009811 Momordica charantia Nutrition 0.000 abstract description 8
- 235000009812 Momordica cochinchinensis Nutrition 0.000 abstract description 7
- 235000018365 Momordica dioica Nutrition 0.000 abstract description 7
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000009835 boiling Methods 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 241000219198 Brassica Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 210000003462 vein Anatomy 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229940023569 palmate Drugs 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
Abstract
The invention discloses a method for producing vegetable-containing noodle, which belongs to the technical field of agriculture processing. For solving the difficult shaping and chewiness problems by adding vegetables in the noodle, The method comprises the following steps: 1) preparing the materials of 50-70 parts of wheat flour, 30-40 parts of cassava starch, 30-40 parts of fresh pakchoi, and 30-40 parts of fresh balsam pear; 2) washing the fresh pakchoi leaves and fresh balsam pear, processing the materials by a food mashing beater to mixed mashed vegetable; 3) adding cassava starch in the mixed mashed vegetable, uniformly stirring the materials; 4) slowly heating the mixing starch paste to 100 DEG C, heating while stirring for uniformly heating the materials, forming an elastic cassava cake; 5) after the cassava cake is cooled, adding wheat flour in the cassava cake, uniformly stirring the materials to obtain mixed soft dough; and 6) pressurizing the mixed soft dough and passing the material through a noodle moulding aperture, and drying the material to obtain the vegetable-containing noodle.
Description
Technical field
The present invention relates to a kind of preparation method of noodles, more particularly to a kind of preparation method of vegetables-containing noodles, belong to
Agricultural machining technical field.
Background technology
Noodles, are that the flour of a kind of cereal or beans adds water into dough, afterwards or pressure or roll make piece cut again or
Pressure, or using the means such as rubbing, drawing, pinch with the hands, makes strip (or narrow or width, flat or round) or strip, most after Jing boil, fry, it is braised,
Fried food.Archaeological discovery proves that noodles originate from China with historical data, the edible history of existing more than 4,000 years making.Face
Bar because make simple, instant, it is nutritious, of all shapes and colors and wide in variety the features such as and received by the people of the world
With like.Noodles are many in China's species, and such as Pekinese's fried bean sauce, Hebei are drained the pasta, the plande noodles in Shanxi, the spring in Shanghai
Face, Sichuan noodles of Hong Kong ＆ Taiwan areas etc..The celebrating longlife noodles of characteristic and its abundant where noodles, such as red-letter day, external aromatic meaning
Big profit face etc..
The cradle of noodles is all claimed to be by China, Arabic and Italy, but the earliest word with regard to noodles that can be examined is remembered
Record is the China of the Eastern Han Dynasty.And in 2005, the full of leaves woods of Institute of Archaeology of Chinese Academy of Social Sciences researcher was in Qinghai Province
The noodles for having more than 4000 years history away from the present are found that in Min He counties Lajia site (being buried by earthquake before about 4000), 50 lis are about
It is rice, wide 0.3 centimetre, it is made up of grain, there are earliest word and evidence in kind, it is evident that noodles are initiated by China.
Chinese in ancient times, food hygiene condition is poor, and for other food, the noodles through boiling are the cleanest
Only, the generation of gastrointestinal disease can be greatly reduced, therefore noodles become one of Chinese modal food.Due to bar processed, seasoning
Difference so that occur in that thousands of noodles kinds all over China, throughout various places.
Pot cover face is commonly called as " the little pot cover of cauldron " (face pot is big, and pot cover is little) of one of the monster of Zhenjiang three.Enter boiling water pot under noodles
Afterwards, covered on noodle soup with a little pot cover.Its feature：One is that dough bar puts into portionwise, and ripe rear non-caked, not at random, component is accurate
Really；Two when being that noodle soup is boiling, it is easy to removes offscum, keeps noodle soup haze-free；Three is that noodles are easily well-done, and life is not rotten.
Cooking noodle, people's custom is boiled by water, then puts dried noodles into and go to boil, and this method is not in fact right.Because dried noodles
Into within the short time of boiling water, noodles surface is rapid soft ripe, forms one layer of " barrier film " protective layer, prevents boiling water from penetrating into dried noodles again
Inside, causes " hard stamen " face.So boil, it is not only time-consuming but also be difficult ripe.
Correct cooking method is that 2-3 minutes put dried noodles into pot before the boiling water in the face of boiling, and makes dried noodles have a quilt
The chance of water penetration, after water penetration dried noodles, the face water of boiling also seethes with excitement, and noodles will soon be boiled, so boil and
Save time and easily ripe.
Sometimes alkali taste is very heavy for the tangent plane bought, plus alkali is that appropriate use can be food band in order to remove the tart flavour of fermentation group
Carry out splendid color, shape, to promote the appetite of people.Therefore, when noodles are fast cooked, a few drop vinegar are added, can be with
Totally disappeared noodles alkali taste, the color of noodles also can be white by xanthochromia.
Greengrocery raw material, because the chewiness and globality of noodles can be affected, the little energy of people are seldom added in noodles
The noodles containing vegetables are had, can only it is possible to additionally incorporate vegetables in cooking noodle.
The content of the invention
Vegetables are added to change the chewiness problem of noodles in order to overcome noodles, a kind of vegetable noodles of my invention both contained
Have various vegetables, can also keep the chewiness and globality of noodles, taste is unique, tasty and refreshing, food and intolerant to.
A kind of vegetables-containing method for making noodles solve problem adopts the technical scheme that what is carried out by below step：
First, raw material used：50 ~ 70 parts of wheat flour, 30 ~ 40 parts of tapioca, 30 ~ 40 parts of fresh pakchoi, fresh bitter 30 ~ 40
Part；2nd, smash beating to pieces with food after cleaning fresh white dish leaf, fresh bitter to be machined to mix puree；3rd, in mixing puree
Middle addition tapioca stirs and becomes mixing starch paste；4th, mixing starch paste is slowly heated into 100 DEG C, in heating
Stirring is allowed to be heated evenly and becomes the soft cake of resilient cassava；5th, after the soft cake cooling of cassava, wheat flour is added into cassava soft
In cake and stir and become the soft face mud of mixing；6th, will mixing soft face mud pressurization flow through noodles shaping aperture, airing containing vegetable
The noodles of dish.
Flour is a kind of powder worn into by wheat.By the number of protein content in flour, can be divided into Strong flour,
Plain flour, Self- raising flour and without gluten flour.Flour（Wheat flour）It is the staple food of north of China most area.Made with flour
Food variety it is various, make a lot of variety, local flavor is totally different.Flour be make noodles primary raw material composition, general noodle production
Middle using full raw flour, such mouthfeel is more single, stiff, but full raw flour makes noodles more chewiness and mouldability
It is good, add and change the entirety of its noodle after other miscellaneous material and have a strong impact on shaping.
Tapioca, is powder that cassava dehydrates after starch isolation.Tapioca has ative starch and each
The big class of converted starch two is planted, is widely used in food industry and non-food industries.Due in cassava ative starch amylopectin with it is straight
The ratio of chain starch is up to 80:20, therefore with very high spike viscosity.This feature is suitable for many purposes.Meanwhile, cassava
Starch also can produce open structure by the modified viscosity that eliminates, and this is quite important in numerous food product processing.Add in the present invention
The effect of tapioca is the mutual caking property for strengthening each mixed material, makes mixed material flour keep globality and chewiness, though
Substantial amounts of vegetable raw-material is so mixed into, has equally boiled not rotten long.
Pakchoi, originates in China, and north and south various places are distributed, and cultivates quite varied in China.Cruciferae Brassica genus.
Pakchoi is that mustard belongs to cultivated plant, and cauline leaf is edible, one, biennial herb plant, often make annual cultivation.According to surveying and determination, pakchoi
It is containing the dish that minerals and vitamins are most abundant in vegetables.Pakchoi is different from Chinese cabbage, and pakchoi dark green is more obvious, dimension
Raw cellulose content is more, and taste is more special solely pure, and people pakchoi is called the representative of vegetables.
Balsam pear（Scientific name：Momordica charantia L.）Curcurbitaceae balsam pear platymiscium, it is annual to climb up by holding on to the weak grass of shape
This, multi-branched；Stem, branch by pubescence, blade profile ovate kidney shape or subcircular, above green, back side light green is close bright on arteries and veins
Aobvious micro- pubescence, vein palmate, monoecism, fruit spindle or cylinder, flower, the fruiting period 5-10 month.Balsam pear extensively cultivate in
The world torrid zone to Temperate Region in China.Generally cultivate in Chinese north and south.Balsam pear fruity sweetness and bitterness, it is main to make vegetables, also can sugaring；Mellow fruit
Meat and aril also edible；Root, rattan and fruit medicine, there is clearing heat and detoxicating effect.Balsam pear is also that dark green is more prominent
Melon, chlorophyll, vitamin content are more, special taste.
A kind of vegetables-containing method for making noodles beneficial effect of the invention is：A kind of vegetables-containing method for making noodles is by vegetable
Dish is smashed to pieces and is added in noodle material, is taken and first tapioca is mixed into curing with vegetable and is bondd, and finally mixes wheat flour
Powder is fabricated to mixed greens noodles, the same chewiness of the vegetable noodles being made to, boils not rotten long, and mouthfeel is more rich, special, many
Food and intolerant to.
Specific embodiment
Embodiment 1：A kind of vegetables-containing method for making noodles is carried out by below step：First, raw material used：It is little
50 ~ 70 parts of wheat flour, 30 ~ 40 parts of tapioca, 30 ~ 40 parts of fresh pakchoi, 30 ~ 40 parts of fresh bitter；2nd, by fresh Chinese cabbage
Leaf, fresh bitter smash beating to pieces and are machined to mix puree after cleaning with food；3rd, tapioca is added to stir in mixing puree
Mix and uniformly become mixing starch paste；4th, mixing starch paste is slowly heated into 100 DEG C, heats while stirring and be allowed to be heated evenly
Become the soft cake of resilient cassava；5th, after the soft cake cooling of cassava, wheat flour is added in the soft cake of cassava and is stirred into
To mix soft face mud；6th, will mixing soft face mud pressurization flow through noodles shaping aperture, airing vegetables-containing noodles.
Embodiment 2：A kind of vegetables-containing method for making noodles is carried out by below step：First, raw material used：It is little
50 ~ 70 parts of wheat flour, 30 ~ 40 parts of glutinous rice flour, 30 ~ 40 parts of fresh pakchoi, 30 ~ 40 parts of fresh bitter；2nd, by fresh Chinese cabbage
Leaf, fresh bitter smash beating to pieces and are machined to mix puree after cleaning with food；3rd, glutinous rice flour stirring is added in mixing puree
Uniformly become mixing starch paste；4th, mixing starch paste is slowly heated into 100 DEG C, heats while stirring and be allowed to be heated evenly into
For resilient sticky soft cake；5th, after sticky soft cake cooling, wheat flour is added in sticky soft cake and is stirred to be become
Mix soft face mud；6th, will mixing soft face mud pressurization flow through noodles shaping aperture, airing vegetables-containing noodles.
Claims (1)
1. a kind of vegetables-containing method for making noodles, is characterized in that what is carried out by below step：First, raw material used：Wheat
50 ~ 70 parts of flour, 30 ~ 40 parts of tapioca, 30 ~ 40 parts of fresh pakchoi, 30 ~ 40 parts of fresh bitter；2nd, by fresh Chinese cabbage
Leaf, fresh bitter smash beating to pieces and are machined to mix puree after cleaning with food；3rd, tapioca is added to stir in mixing puree
Mix and uniformly become mixing starch paste；4th, mixing starch paste is slowly heated into 100 DEG C, heats while stirring and be allowed to be heated evenly
Become the soft cake of resilient cassava；5th, after the soft cake cooling of cassava, wheat flour is added in the soft cake of cassava and is stirred into
To mix soft face mud；6th, will mixing soft face mud pressurization flow through noodles shaping aperture, airing vegetables-containing noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610932201.4A CN106666395A (en) | 2016-10-31 | 2016-10-31 | Method for producing vegetable-containing noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610932201.4A CN106666395A (en) | 2016-10-31 | 2016-10-31 | Method for producing vegetable-containing noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666395A true CN106666395A (en) | 2017-05-17 |
Family
ID=58840385
Family Applications (1)
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| CN201610932201.4A Withdrawn CN106666395A (en) | 2016-10-31 | 2016-10-31 | Method for producing vegetable-containing noodle |
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Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1316190A (en) * | 2001-04-24 | 2001-10-10 | 杨林 | Colour vegetable noodles |
| CN101697781A (en) * | 2006-12-19 | 2010-04-28 | 张楠 | Momordica charantia noodles |
| CN102178160A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Purslane noodles |
| CN102177931A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Spinach noodles |
| CN102178162A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Shepherd's purse noodles |
| CN102475212A (en) * | 2010-11-26 | 2012-05-30 | 重庆市黔江区黔双科技有限公司 | Manufacturing method of spinach noodles |
| CN103340349A (en) * | 2013-07-22 | 2013-10-09 | 刘烨 | Preparation method of noodle mixed with vegetables |
| CN103583966A (en) * | 2012-08-16 | 2014-02-19 | 郭宇 | Ten-flavor grain-bean-medicine-vegetable nutritional diet-therapy noodle |
| CN104171899A (en) * | 2014-06-26 | 2014-12-03 | 刘书元 | Bitter gourd noodle |
| CN105231123A (en) * | 2015-11-23 | 2016-01-13 | 卢仁华 | Method for making purple mixed noodles |
| CN105685817A (en) * | 2016-01-22 | 2016-06-22 | 黄全 | Method for producing minor-cereal instant noodles |
-
2016
- 2016-10-31 CN CN201610932201.4A patent/CN106666395A/en not_active Withdrawn
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1316190A (en) * | 2001-04-24 | 2001-10-10 | 杨林 | Colour vegetable noodles |
| CN101697781A (en) * | 2006-12-19 | 2010-04-28 | 张楠 | Momordica charantia noodles |
| CN102178160A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Purslane noodles |
| CN102177931A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Spinach noodles |
| CN102178162A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Shepherd's purse noodles |
| CN102475212A (en) * | 2010-11-26 | 2012-05-30 | 重庆市黔江区黔双科技有限公司 | Manufacturing method of spinach noodles |
| CN103583966A (en) * | 2012-08-16 | 2014-02-19 | 郭宇 | Ten-flavor grain-bean-medicine-vegetable nutritional diet-therapy noodle |
| CN103340349A (en) * | 2013-07-22 | 2013-10-09 | 刘烨 | Preparation method of noodle mixed with vegetables |
| CN104171899A (en) * | 2014-06-26 | 2014-12-03 | 刘书元 | Bitter gourd noodle |
| CN105231123A (en) * | 2015-11-23 | 2016-01-13 | 卢仁华 | Method for making purple mixed noodles |
| CN105685817A (en) * | 2016-01-22 | 2016-06-22 | 黄全 | Method for producing minor-cereal instant noodles |
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Application publication date: 20170517 |