CN107173688A - A kind of chicken vermicelli and preparation method thereof - Google Patents
A kind of chicken vermicelli and preparation method thereof Download PDFInfo
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- CN107173688A CN107173688A CN201710533982.4A CN201710533982A CN107173688A CN 107173688 A CN107173688 A CN 107173688A CN 201710533982 A CN201710533982 A CN 201710533982A CN 107173688 A CN107173688 A CN 107173688A
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- vermicelli
- chicken
- shrimp
- fresh grade
- grade breast
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
A kind of chicken vermicelli and preparation method thereof, by superior wheat flour, Fresh Grade Breast, shrimp, seaweed, potato, egg, sodium alginate, sucrose fatty ester, composite phosphate according to a certain percentage, polished by cleaning, baking, very fast freezing, ultra micro, stirring mixing and face, curing, slitting, packaging and other steps are made.The vermicelli that the present invention is produced using Fresh Grade Breast and superior wheat flour as raw material, crush method processing Fresh Grade Breast and the shrimp of polishing again using existing baking, the nutritional ingredient such as amino acid, vitamin, protein in Fresh Grade Breast and shrimp is remained to greatest extent, and add local flavor, mouthfeel is more fragrant and more sweet, while with the addition of seaweed, potato, egg, makes the nutritional ingredient of vermicelli higher, also make the mouthfeel of vermicelli more preferable, it is more delicious.
Description
Technical field：
The present invention relates to food processing field, and in particular to a kind of chicken vermicelli and preparation method thereof.
Background technology：
China is vermicelli food production state and country of consumption maximum in the world.Vermicelli industry has been developed as one relatively
Ripe industry.With the improvement of people ' s living standards and the enhancing to healthy diet demand, vermicelli are also filled the stomach, just from single
Prompt, low-grade product, develops into and integrates nutrition, function, health care, delicious food, convenient medium and high-grade goods.It is strong as tradition
Health staple food, vermicelli have become an important industry in food manufacturing.
Increasingly guarded one's health in modern society people, focus on health, focused on beyond cuisines, to healthy food
Increasingly pay close attention to.Many people bear a liking for sea food very much now, and seafood is not only delicious in taste, while amino acid, protein, vitamin
It is high, fatty and few, it is the favour of many people seeking beauties and gastrosoph.
The content of the invention：
It is an object of the present invention to provide a kind of more Ensure Liquid, mouthfeel is more preferable, chicken vermicelli with health role and its making
Method.
Technical scheme is as follows：
A kind of chicken vermicelli, the raw material matched by following parts by weight is made：
Superior wheat flour：100-130,
Fresh Grade Breast：25-40,
Shrimp：5-10,
Seaweed：10-20,
Potato：4-8,
Egg：2-5,
Sodium alginate：1-5,
Sucrose fatty ester：1-2,
Composite phosphate：0.8-1.6,
Edible oil：2-5.
Preferably, the raw material that the chicken vermicelli are matched by following parts by weight is made：
Superior wheat flour：110-120,
Fresh Grade Breast：30-35,
Shrimp：6-8,
Seaweed：12-18,
Potato：5-7,
Egg：3-5,
Sodium alginate：2-4,
Sucrose fatty ester：1.2-1.8,
Composite phosphate：1.1-1.3,
Edible oil：3-5.
Preferably, the raw material that the chicken vermicelli are matched by following parts by weight is made：
Superior wheat flour：115,
Fresh Grade Breast：33,
Shrimp：7,
Seaweed：14,
Potato：6,
Egg：4,
Sodium alginate：3,
Sucrose fatty ester：1.5,
Composite phosphate：1.2,
Edible oil：4.
The preparation method of above-mentioned chicken vermicelli, comprises the following steps：
A, Fresh Grade Breast and shrimp cleaned up, potato stripping and slicing is standby；
B, the Fresh Grade Breast handled well, shrimp, potato, seaweed are sprinkled into edible oil are put in baking 15- in the baking box of 120-150 degree
20 minutes；
C, the food materials handled well in step b are put in the environment of subzero 200 degree of subzero 150- and carry out very fast freeze-drying；
D, the material for handling step c well carry out crushing polishing with micronizer；
E, by the material handled well in step d add superior wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, food
With salt, and stirred with mixer；
F, appropriate water and egg will be added in mixture in step e carry out and face；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Further, it is prebake area and main baking zone that subregion is dried in the step h.
Further, 10~15 DEG C of the temperature of prebake area control, relative humidity 70~80%, drying time accounts for total baking
The 30~40% of dry time；Main 25~30 DEG C of the temperature of baking zone control, relative humidity 75~85%, drying time accounts for total baking
The 60~70% of dry time.
Beneficial effects of the present invention：
At the vermicelli that the present invention is produced using Fresh Grade Breast and superior wheat flour as raw material, the method for crushing polishing again using existing baking
Fresh Grade Breast and shrimp are managed, the nutritional ingredient such as amino acid, vitamin, protein in Fresh Grade Breast and shrimp is remained to greatest extent, and
Local flavor is added, mouthfeel is more fragrant and more sweet, while with the addition of seaweed, potato, egg, make the nutritional ingredient of vermicelli higher, also make vermicelli
Mouthfeel more preferably, it is more delicious.
Embodiment：
Technical scheme is clearly and completely described below in conjunction with specific embodiment, it is clear that described
Embodiment be only one of embodiment of the invention, rather than whole embodiment.Based on the embodiment in the present invention, sheet
The every other embodiment that field those of ordinary skill is obtained under the premise of creative work is not made, belongs to the present invention
The scope of protection.
Embodiment 1
A kind of chicken vermicelli, the raw material matched by following parts by weight is made：
Superior wheat flour：100,
Fresh Grade Breast：25,
Shrimp：5,
Seaweed：10,
Potato：4,
Egg：2,
Sodium alginate：1,
Sucrose fatty ester：1,
Composite phosphate：0.8,
Edible oil：2.
The preparation method of above-mentioned chicken vermicelli, comprises the following steps：
A, Fresh Grade Breast and shrimp cleaned up, by Fresh Grade Breast except Fresh Grade Breast line, go pigeon breast weak and incompetent, shrimp, which is put in cold water, to be soaked
Bubble；
B, the Fresh Grade Breast handled well, shrimp, potato, seaweed are sprinkled into edible oil are put in baking 15 minutes in 120 degree of baking box；
C, the food materials handled well in step b are put in the environment of subzero 150 degree carry out very fast freeze-drying；
D, the material for handling step c well carry out crushing polishing with micronizer；
E, by the material handled well in step d add superior wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, food
With salt, and stirred with mixer；
F, appropriate water and egg will be added in mixture in step e carry out and face；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Embodiment 2
A kind of chicken vermicelli, the raw material matched by following parts by weight is made：
Superior wheat flour：130,
Fresh Grade Breast：40,
Shrimp：10,
Seaweed：20,
Potato：8,
Egg：5,
Sodium alginate：5,
Sucrose fatty ester：2,
Composite phosphate：1.6,
Edible oil：5.
The preparation method of above-mentioned chicken vermicelli, comprises the following steps：
A, Fresh Grade Breast and shrimp cleaned up, by Fresh Grade Breast except Fresh Grade Breast line, go pigeon breast weak and incompetent, shrimp, which is put in cold water, to be soaked
Bubble；
B, the Fresh Grade Breast handled well, shrimp, potato, seaweed are sprinkled into edible oil are put in baking 20 minutes in 150 degree of baking box；
C, the food materials handled well in step b are put in the environment of subzero 200 degree carry out very fast freeze-drying；
D, the material for handling step c well carry out crushing polishing with micronizer；
E, by the material handled well in step d add superior wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, food
With salt, and stirred with mixer；
F, appropriate water and egg will be added in mixture in step e carry out and face；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Embodiment 3
A kind of chicken vermicelli, the raw material matched by following parts by weight is made：
Superior wheat flour：120,
Fresh Grade Breast：35,
Shrimp：8,
Seaweed：18,
Potato：7,
Egg：5,
Sodium alginate：4,
Sucrose fatty ester：1.8,
Composite phosphate：1.3,
Edible oil：3.
The preparation method of above-mentioned chicken vermicelli, comprises the following steps：
A, Fresh Grade Breast and shrimp cleaned up, by Fresh Grade Breast except Fresh Grade Breast line, go pigeon breast weak and incompetent, shrimp, which is put in cold water, to be soaked
Bubble；
B, the Fresh Grade Breast handled well, shrimp, potato, seaweed are sprinkled into edible oil are put in baking 15 minutes in 120 degree of baking box；
C, the food materials handled well in step b are put in the environment of subzero 200 degree carry out very fast freeze-drying；
D, the material for handling step c well carry out crushing polishing with micronizer；
E, by the material handled well in step d add superior wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, food
With salt, and stirred with mixer；
F, appropriate water and egg will be added in mixture in step e carry out and face；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Embodiment 4
A kind of chicken vermicelli, the raw material matched by following parts by weight is made：
Superior wheat flour：120,
Fresh Grade Breast：35,
Shrimp：8,
Seaweed：18,
Potato：7,
Egg：5,
Sodium alginate：4,
Sucrose fatty ester：1.8,
Composite phosphate：1.3,
Edible oil：4.
The preparation method of above-mentioned chicken vermicelli, comprises the following steps：
A, Fresh Grade Breast and shrimp cleaned up, by Fresh Grade Breast except Fresh Grade Breast line, go pigeon breast weak and incompetent, shrimp, which is put in cold water, to be soaked
Bubble；
B, the Fresh Grade Breast handled well, shrimp, potato, seaweed are sprinkled into edible oil are put in baking 20 minutes in 150 degree of baking box；
C, the food materials handled well in step b are put in the environment of subzero 200 degree carry out very fast freeze-drying；
D, the material for handling step c well carry out crushing polishing with micronizer；
E, by the material handled well in step d add superior wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, food
With salt, and stirred with mixer；
F, appropriate water and egg will be added in mixture in step e carry out and face；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
The preferred embodiments of the present invention are the foregoing is only, are not thereby limited the scope of the invention, in the present invention
The equivalent substitution done on the basis of specification, improve, or be used in other related technical fields directly, indirectly, similarly wrap
Include within protection scope of the present invention.
Claims (6)
1. a kind of chicken vermicelli, it is characterised in that:The raw material matched by following parts by weight is made：
Superior wheat flour：100-130,
Fresh Grade Breast：25-40,
Shrimp：5-10,
Seaweed：10-20,
Potato：4-8,
Egg：2-5,
Sodium alginate：1-5,
Sucrose fatty ester：1-2,
Composite phosphate：0.8-1.6,
Edible oil：2-5.
2. chicken vermicelli according to claim 1, it is characterised in that:What the chicken vermicelli were matched by following parts by weight
Raw material is made：
Superior wheat flour：110-120,
Fresh Grade Breast：30-35,
Shrimp：6-8,
Seaweed：12-18,
Potato：5-7,
Egg：3-5,
Sodium alginate：2-4,
Sucrose fatty ester：1.2-1.8,
Composite phosphate：1.1-1.3,
Edible oil：3-5.
3. chicken vermicelli according to claim 1, it is characterised in that:What the chicken vermicelli were matched by following parts by weight
Raw material is made：
Superior wheat flour：115,
Fresh Grade Breast：33,
Shrimp：7,
Seaweed：14,
Potato：6,
Egg：4,
Sodium alginate：3,
Sucrose fatty ester：1.5,
Composite phosphate：1.2,
Edible oil：4.
4. the preparation method of the chicken vermicelli according to claim any one of 1-3, it is characterised in that comprise the following steps：
A, Fresh Grade Breast and shrimp cleaned up, potato stripping and slicing is standby；
B, the Fresh Grade Breast handled well, shrimp, potato, seaweed are sprinkled to edible oil are put in the baking box of 120-150 degree baking 15-20 points
Clock；
C, the food materials handled well in step b are put in the environment of subzero 200 degree of subzero 150- and carry out very fast freeze-drying；
D, the material for handling step c well carry out crushing polishing with micronizer；
E, the material handled well in step d is added to superior wheat flour, it is sodium alginate, sucrose fatty ester, composite phosphate, edible
Salt, and stirred with mixer；
F, appropriate water and egg will be added in mixture in step e carry out and face；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, is weighed, packs to obtain finished product.
5. the preparation method of chicken vermicelli according to claim 4, it is characterised in that：Subregion is dried in the step h is
Prebake area and main baking zone.
6. the preparation method of chicken vermicelli according to claim 5, it is characterised in that：The prebake area controls temperature 10
~15 DEG C, relative humidity 70~80%, drying time accounts for the 30~40% of total drying time；The main baking zone control temperature 25
~30 DEG C, relative humidity 75~85%, drying time accounts for the 60~70% of total drying time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710533982.4A CN107173688A (en) | 2017-07-03 | 2017-07-03 | A kind of chicken vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710533982.4A CN107173688A (en) | 2017-07-03 | 2017-07-03 | A kind of chicken vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107173688A true CN107173688A (en) | 2017-09-19 |
Family
ID=59846084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710533982.4A Withdrawn CN107173688A (en) | 2017-07-03 | 2017-07-03 | A kind of chicken vermicelli and preparation method thereof |
Country Status (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754621A (en) * | 2018-07-25 | 2020-02-07 | 北京姐妹厨房餐饮管理有限公司 | Dough with chicken as main raw material and production method of flour product thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104998A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | Barbecue-flavored fine dried noodles and producing method thereof |
| CN105104997A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | Seafood fine dried noodle and making method thereof |
| CN105212053A (en) * | 2015-08-19 | 2016-01-06 | 安徽成祥面粉有限责任公司 | A kind of high protein vermicelli and preparation method thereof |
| CN105212054A (en) * | 2015-08-19 | 2016-01-06 | 安徽成祥面粉有限责任公司 | A kind of bone mud cinnamon face and preparation method thereof |
| CN105360936A (en) * | 2015-11-13 | 2016-03-02 | 青岛正能量食品有限公司 | Potato fine dried noodles |
-
2017
- 2017-07-03 CN CN201710533982.4A patent/CN107173688A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104998A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | Barbecue-flavored fine dried noodles and producing method thereof |
| CN105104997A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | Seafood fine dried noodle and making method thereof |
| CN105212053A (en) * | 2015-08-19 | 2016-01-06 | 安徽成祥面粉有限责任公司 | A kind of high protein vermicelli and preparation method thereof |
| CN105212054A (en) * | 2015-08-19 | 2016-01-06 | 安徽成祥面粉有限责任公司 | A kind of bone mud cinnamon face and preparation method thereof |
| CN105360936A (en) * | 2015-11-13 | 2016-03-02 | 青岛正能量食品有限公司 | Potato fine dried noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754621A (en) * | 2018-07-25 | 2020-02-07 | 北京姐妹厨房餐饮管理有限公司 | Dough with chicken as main raw material and production method of flour product thereof |
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Application publication date: 20170919 |
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