CN107252047A - A kind of big bone vermicelli and preparation method thereof - Google Patents
A kind of big bone vermicelli and preparation method thereof Download PDFInfo
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- CN107252047A CN107252047A CN201710533990.9A CN201710533990A CN107252047A CN 107252047 A CN107252047 A CN 107252047A CN 201710533990 A CN201710533990 A CN 201710533990A CN 107252047 A CN107252047 A CN 107252047A
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- bone
- pig bone
- vermicelli
- pig
- soya bean
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Noodles (AREA)
Abstract
A kind of big bone vermicelli and preparation method thereof, by wheat flour, pig bone, soya bean, green onion, ginger, garlic, cooking wine, rice vinegar, soybean lecithin, composite phosphate, vitamin B compound, edible salt by a certain percentage, by cleaning, hot water scald, baking, boil soup, reject marrow, drying, crush polishing, stirring mix and face, curing, slitting, packaging and other steps be made.Pig bone is first baked and boiled again, pig bone, pork, pig bone made soup can be made all more fragrant using pig bone and wheat flour as the vermicelli of main material production by the present invention, it is more nutritious, pig bone made soup is equipped with pig bone marrow addition wheat flour to carry out and face, makes vermicelli nutrition more nutrition, is added and was boiled soya bean slurry, make vermicelli more delicious, mouthfeel more preferably, while adding numerous food additive, improves the viscoelasticity and extensibility of noodles, reinforcing gluten makes noodles more smooth tasty, improves products taste.
Description
Technical field：
The present invention relates to food processing field, and in particular to a kind of big bone 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.Pig bone is in addition to containing protein, fat, vitamin, also containing a large amount of calcium phosphate, ossein, ossomucin etc..Pig
Bone is warm-natured, sweet, salty, enters spleen, stomach, has enriching spleen-QI, ease constipation stomach, born fluid, rich body, damp skin, tonifying middle-Jiao and Qi, blood-nourishing to be good for
Effect of bone.Children often drink bone soup, the material such as ossein necessary to human body being supplemented in time, strengthen marrow hemopoiesis work(
Can, contribute to growing for bone, adult drinks delaying sanility.
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, big bone vermicelli with health role and its making
Method.
Technical scheme is as follows：
A kind of big bone vermicelli, the raw material matched by following parts by weight is made：
Wheat flour：80-100,
Pig bone：20-50,
Soya bean：10-20,
Green onion：5-10,
Ginger：5-10,
Garlic：2-6,
Cooking wine：2-4,
Rice vinegar：1-3,
Soybean lecithin：1-2,
Composite phosphate：0.5-1.5,
Vitamin B compound：0.5-1,
Edible salt：4-8,
Edible oil：2-5.
Preferably, the raw material that the big bone vermicelli are matched by following parts by weight is made：
Wheat flour：85-95,
Pig bone：30-40,
Soya bean：12-18,
Green onion：6-9,
Ginger：6-9,
Garlic：3-5,
Cooking wine：2.5-3.5,
Rice vinegar：1.5-2.5,
Soybean lecithin：1.2-1.8,
Composite phosphate：0.7-1.3,
Vitamin B compound：0.6-0.9,
Edible salt：5-7,
Edible oil：3-4.
Preferably, the raw material that the big bone vermicelli are matched by following parts by weight is made：
Wheat flour：90,
Pig bone：35,
Soya bean：14,
Green onion：8,
Ginger：8,
Garlic：4,
Cooking wine：3.0,
Rice vinegar：2,
Soybean lecithin：1.4,
Composite phosphate：1.1,
Vitamin B compound：0.8,
Edible salt：6,
Edible oil：4.
The preparation method of above-mentioned big bone vermicelli, comprises the following steps：
A, by fresh pig bone wash clean, scalded with 80-100 hot water 2-3 minutes；
B, the pig bone for water of scalding sprinkled into edible oil, put baking 20-30 minutes in an oven, baking temperature is 150-180
Degree；
C, to be put into pot with pig bone weight ratio be 1:1.5 water, treats that water is opened, add green onion, ginger, garlic, cooking wine, salt,
Rice vinegar, soya bean and pig bone, are boiled 15-20 minutes；
D, by the marrow and pork in well-done pig bone pick out come, the soup for boiling pig bone is got out with clean bowl；
E, the marrow shaved out and pork dried, and crushed with micronizer；
F, the powder after crushing screened with the sieve of 60-80 mesh, what screening was not crossed re-starts crushing；
G, the powder after screening mixed with wheat flour, soybean lecithin, composite phosphate, vitamin B compound, edible salt,
Pig bone made soup is added to carry out and face；
H, the juice that well-done soya bean is worn into step c is added during with face；
I, the dough become reconciled in step h is put into aging machine cured, it is stand-by；
J, by the dough after being cured in step i, 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 j.
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：
Pig bone is first baked and boiled again, can make pig bone, pig using pig bone and wheat flour as the vermicelli of main material production by the present invention
Meat, pig bone made soup are all more fragrant, more nutritious, and being equipped with pig bone made soup with pig bone marrow addition wheat flour is carried out and face, vermicelli nutrition is more sought
Support, add and boiled soya bean slurry, make vermicelli more delicious, mouthfeel more preferably, while adding numerous food additive, improves noodles
Viscoelasticity and extensibility, reinforcing gluten make noodles more smooth tasty, improve products taste.
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 big bone vermicelli, the raw material matched by following parts by weight is made：
Wheat flour：80,
Pig bone：20,
Soya bean：10,
Green onion：5,
Ginger：5,
Garlic：2,
Cooking wine：2,
Rice vinegar：1,
Soybean lecithin：1,
Composite phosphate：0.5,
Vitamin B compound：0.5,
Edible salt：4,
Edible oil：2.
The preparation method of above-mentioned big bone vermicelli, comprises the following steps：
A, by fresh pig bone wash clean, scalded with 80 hot water 3 minutes；
B, the pig bone for water of scalding sprinkled into edible oil, put baking in an oven 30 minutes, baking temperature is 150 degree；
C, to be put into pot with pig bone weight ratio be 1:1.5 water, treats that water is opened, add green onion, ginger, garlic, cooking wine, salt,
Rice vinegar, soya bean and pig bone, are boiled 15 minutes；
D, by the marrow and pork in well-done pig bone pick out come, the soup for boiling pig bone is got out with clean bowl；
E, the marrow shaved out and pork dried, and crushed with micronizer；
F, the powder after crushing screened with the sieve of 60 mesh, what screening was not crossed re-starts crushing；
G, the powder after screening mixed with wheat flour, soybean lecithin, composite phosphate, vitamin B compound, edible salt,
Pig bone made soup is added to carry out and face；
H, the juice that well-done soya bean is worn into step c is added during with face；
I, the dough become reconciled in step h is put into aging machine cured, it is stand-by；
J, by the dough after being cured in step i, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Embodiment 2
A kind of big bone vermicelli, the raw material matched by following parts by weight is made：
Wheat flour：100,
Pig bone：50,
Soya bean：20,
Green onion：10,
Ginger：10,
Garlic：6,
Cooking wine：4,
Rice vinegar：3,
Soybean lecithin：2,
Composite phosphate：1.5,
Vitamin B compound：1,
Edible salt：8,
Edible oil：5.
The preparation method of above-mentioned big bone vermicelli, comprises the following steps：
A, by fresh pig bone wash clean, scalded with 90 hot water 3 minutes；
B, the pig bone for water of scalding sprinkled into edible oil, put baking in an oven 25 minutes, baking temperature is 180 degree；
C, to be put into pot with pig bone weight ratio be 1:1.5 water, treats that water is opened, add green onion, ginger, garlic, cooking wine, salt,
Rice vinegar, soya bean and pig bone, are boiled 18 minutes；
D, by the marrow and pork in well-done pig bone pick out come, the soup for boiling pig bone is got out with clean bowl；
E, the marrow shaved out and pork dried, and crushed with micronizer；
F, the powder after crushing screened with the sieve of 70 mesh, what screening was not crossed re-starts crushing；
G, the powder after screening mixed with wheat flour, soybean lecithin, composite phosphate, vitamin B compound, edible salt,
Pig bone made soup is added to carry out and face；
H, the juice that well-done soya bean is worn into step c is added during with face；
I, the dough become reconciled in step h is put into aging machine cured, it is stand-by；
J, by the dough after being cured in step i, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Embodiment 3
A kind of big bone vermicelli, the raw material matched by following parts by weight is made：
Wheat flour：85,
Pig bone：30,
Soya bean：12,
Green onion：6,
Ginger：6,
Garlic：3,
Cooking wine：2.5,
Rice vinegar：1.5,
Soybean lecithin：1.2,
Composite phosphate：0.7,
Vitamin B compound：0.6,
Edible salt：5,
Edible oil：3.
The preparation method of above-mentioned big bone vermicelli, comprises the following steps：
A, by fresh pig bone wash clean, scalded with 80 hot water 2 minutes；
B, the pig bone for water of scalding sprinkled into edible oil, put baking in an oven 20 minutes, baking temperature is 150 degree；
C, to be put into pot with pig bone weight ratio be 1:1.5 water, treats that water is opened, add green onion, ginger, garlic, cooking wine, salt,
Rice vinegar, soya bean and pig bone, are boiled 15 minutes；
D, by the marrow and pork in well-done pig bone pick out come, the soup for boiling pig bone is got out with clean bowl；
E, the marrow shaved out and pork dried, and crushed with micronizer；
F, the powder after crushing screened with the sieve of 60 mesh, what screening was not crossed re-starts crushing；
G, the powder after screening mixed with wheat flour, soybean lecithin, composite phosphate, vitamin B compound, edible salt,
Pig bone made soup is added to carry out and face；
H, the juice that well-done soya bean is worn into step c is added during with face；
I, the dough become reconciled in step h is put into aging machine cured, it is stand-by；
J, by the dough after being cured in step i, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Embodiment 4
A kind of big bone vermicelli, the raw material matched by following parts by weight is made：
Wheat flour：95,
Pig bone：40,
Soya bean：18,
Green onion：9,
Ginger：9,
Garlic：5,
Cooking wine：3.5,
Rice vinegar：2.5,
Soybean lecithin：1.8,
Composite phosphate：1.3,
Vitamin B compound：0.9,
Edible salt：7,
Edible oil：4.
The preparation method of above-mentioned big bone vermicelli, comprises the following steps：
A, by fresh pig bone wash clean, scalded with 100 hot water 3 minutes；
B, the pig bone for water of scalding sprinkled into edible oil, put baking in an oven 30 minutes, baking temperature is 180 degree；
C, to be put into pot with pig bone weight ratio be 1:1.5 water, treats that water is opened, add green onion, ginger, garlic, cooking wine, salt,
Rice vinegar, soya bean and pig bone, are boiled 20 minutes；
D, by the marrow and pork in well-done pig bone pick out come, the soup for boiling pig bone is got out with clean bowl；
E, the marrow shaved out and pork dried, and crushed with micronizer；
F, the powder after crushing screened with the sieve of 80 mesh, what screening was not crossed re-starts crushing；
G, the powder after screening mixed with wheat flour, soybean lecithin, composite phosphate, vitamin B compound, edible salt,
Pig bone made soup is added to carry out and face；
H, the juice that well-done soya bean is worn into step c is added during with face；
I, the dough become reconciled in step h is put into aging machine cured, it is stand-by；
J, by the dough after being cured in step i, 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 big bone vermicelli, it is characterised in that:The raw material matched by following parts by weight is made：
Wheat flour：80-100,
Pig bone：20-50,
Soya bean：10-20,
Green onion：5-10,
Ginger：5-10,
Garlic：2-6,
Cooking wine：2-4,
Rice vinegar：1-3,
Soybean lecithin：1-2,
Composite phosphate：0.5-1.5,
Vitamin B compound：0.5-1,
Edible salt：4-8,
Edible oil：2-5.
2. big bone vermicelli according to claim 1, it is characterised in that:What the big bone vermicelli were matched by following parts by weight
Raw material is made：
Wheat flour：85-95,
Pig bone：30-40,
Soya bean：12-18,
Green onion：6-9,
Ginger：6-9,
Garlic：3-5,
Cooking wine：2.5-3.5,
Rice vinegar：1.5-2.5,
Soybean lecithin：1.2-1.8,
Composite phosphate：0.7-1.3,
Vitamin B compound：0.6-0.9,
Edible salt：5-7,
Edible oil：3-4.
3. big bone vermicelli according to claim 1, it is characterised in that:What the big bone vermicelli were matched by following parts by weight
Raw material is made：
Wheat flour：90,
Pig bone：35,
Soya bean：14,
Green onion：8,
Ginger：8,
Garlic：4,
Cooking wine：3.0,
Rice vinegar：2,
Soybean lecithin：1.4,
Composite phosphate：1.1,
Vitamin B compound：0.8,
Edible salt：6,
Edible oil：4.
4. the preparation method of the big bone vermicelli according to claim any one of 1-3, it is characterised in that comprise the following steps：
A, by fresh pig bone wash clean, scalded with 80-100 hot water 2-3 minutes；
B, the pig bone for water of scalding sprinkled into edible oil, put baking 20-30 minutes in an oven, baking temperature is 150-180 degree；
C, to be put into pot with pig bone weight ratio be 1:1.5 water, treats that water is opened, add green onion, ginger, garlic, cooking wine, salt, rice vinegar,
Soya bean and pig bone, are boiled 15-20 minutes；
D, by the marrow and pork in well-done pig bone pick out come, the soup for boiling pig bone is got out with clean bowl；
E, the marrow shaved out and pork dried, and crushed with micronizer；
F, the powder after crushing screened with the sieve of 60-80 mesh, what screening was not crossed re-starts crushing；
G, the powder after screening mixed with wheat flour, soybean lecithin, composite phosphate, vitamin B compound, edible salt, added
Pig bone made soup is carried out and face；
H, the juice that well-done soya bean is worn into step c is added during with face；
I, the dough become reconciled in step h is put into aging machine cured, it is stand-by；
J, by the dough after being cured in step i, routinely technique is rolled, is cut, is dried, is cut off, is weighed, packs to obtain finished product.
5. the preparation method of big bone vermicelli according to claim 4, it is characterised in that：Subregion is dried in the step j is
Prebake area and main baking zone.
6. the preparation method of big bone 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.
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| Application Number | Priority Date | Filing Date | Title |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710533990.9A CN107252047A (en) | 2017-07-03 | 2017-07-03 | A kind of big bone vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN107252047A true CN107252047A (en) | 2017-10-17 |
Family
ID=60026338
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403451A (en) * | 2021-12-28 | 2022-04-29 | 天津二商迎宾肉类食品有限公司 | System and method for extracting calcium element from pig bones to prepare high-calcium sausage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105002A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | Big bone noodle and making method thereof |
| 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 |
| 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 |
| CN105341723A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Fragrant crisp sausage and preparation method thereof |
-
2017
- 2017-07-03 CN CN201710533990.9A patent/CN107252047A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105002A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | Big bone noodle and making method thereof |
| 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 |
| 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 |
| CN105341723A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Fragrant crisp sausage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403451A (en) * | 2021-12-28 | 2022-04-29 | 天津二商迎宾肉类食品有限公司 | System and method for extracting calcium element from pig bones to prepare high-calcium sausage |
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Application publication date: 20171017 |
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