CN107495112A - A kind of sea food flavor noodles and preparation method thereof - Google Patents
A kind of sea food flavor noodles and preparation method thereof Download PDFInfo
- Publication number
- CN107495112A CN107495112A CN201710765275.8A CN201710765275A CN107495112A CN 107495112 A CN107495112 A CN 107495112A CN 201710765275 A CN201710765275 A CN 201710765275A CN 107495112 A CN107495112 A CN 107495112A
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- parts
- flour
- food flavor
- noodles
- sea food
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 43
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 24
- 235000019634 flavors Nutrition 0.000 title claims abstract description 24
- 235000014102 seafood Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 44
- 235000015702 Artemisia filifolia Nutrition 0.000 claims abstract description 14
- 241001670242 Artemisia filifolia Species 0.000 claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 9
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 9
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 239000003292 glue Substances 0.000 claims abstract description 7
- 241001061106 Sargocentron rubrum Species 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000006394 Sorghum bicolor Species 0.000 claims abstract 3
- 244000062793 Sorghum vulgare Species 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 235000013410 fast food Nutrition 0.000 claims 1
- 235000008446 instant noodles Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000019890 Amylum Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000002784 stomach Anatomy 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- 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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- 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
- A23L7/113—Parboiled or instant pasta
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Noodles (AREA)
Abstract
The invention belongs to field of food, and in particular to a kind of sea food flavor noodles, including the raw material of following parts by weight are made：55 60 parts of wholemeal, 21 25 parts of highland barley flour, 10 15 parts of red coat minced fillet, 48 parts of high microsteping sorghum flour, 49 parts of glutinous rice flour, 17 parts of sweet potato, 5 10 parts of the sub- glue of sand sagebrush (Artemisia filifolia), 10 12 parts of konjaku flour, 34 parts of siritch, 58 parts of dried small shrimp, 13 parts of Chinese yam.Marine product is added in noodles by the present invention, unique flavor, nutritious, easy absorption, eating method simple various while easily stored sea food flavor noodles are produced while traditional flour nutrition composition is retained, while also solve existing noodles poor toughness, coctolabile problem.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of sea food flavor noodles and preparation method thereof.
Background technology
Current noodles kind on the market is varied, usually produces noodles with traditional flour and method, with
The horizontal increasingly continuous improvement of China's exhausting, is far to the noodle material quality of original production and nutrition and taste
Enough modern people's necessary requirements.
Noodles are that people like a kind of edible staple food always since ancient times, in China, just there is fried bean sauce, noodle served with thick gravy, trousers
The noodles of a variety of species such as zone face, hand-pulled noodles, plande noodles, the taste of dull noodles are changing.But often composition is single for these noodles,
It is only capable of meeting the effect filled the stomach, there is deficiency in nutrition, health care.And in the production process of noodles, due to processing flour when,
Flour is by mechanical major injury amylum grain so that and the noodles processed elastic biceps after digested dies down, ductility,
Chewy texture is remarkably decreased.Especially matched with soup class, noodles somewhat one long noodles of standing time in soup will soften, and lose bullet
Property, serious is directly changed batter, and the edible time and convenience for making noodles are much limited.
The content of the invention
A kind of sea food flavor noodles that the present invention provides for prior art weak point.
To achieve the above object, the technical solution adopted for the present invention to solve the technical problems is：
A kind of sea food flavor noodles, including the raw material of following parts by weight are made：Wholemeal 55-60 parts, highland barley flour 21-25 parts, gold
Cobble minced fillet 10-15 parts, high microsteping sorghum flour 4-8 parts, glutinous rice flour 4-9 parts, sweet potato 1-7 parts, the sub- glue 5-10 parts of sand sagebrush (Artemisia filifolia), konjaku flour
10-12 parts, siritch 3-4 parts, dried small shrimp 5-8 parts, Chinese yam 1-3 parts.
Further, in addition to apple 3-6 parts.
Further, in addition to fermented glutinour rice liquid 3-6 parts.
Further, in addition to lotus-seed-heart powder 4-8 parts.
Further, the granularity of the highland barley flour is 60-100 mesh.
Further, the granularity of the glutinous rice flour is 80-100 mesh.
Further, the high microsteping sorghum flour be by common sorghum after 75-100 DEG C of hot water scalding 6-8min, draining
The high steam processs 5-10min under the conditions of 0.25-0.3MPa under closed environment, then drying and crushing to granularity is 100-120
Mesh is made.
Further, the object form of the noodles is vermicelli, instant face, dough sheet, Italian macaroni, screw
Face.
The present invention also provides a kind of preparation method of sea food flavor noodles, and each raw material is mixed in proportion, obtains mixed flour,
Add sea tangle soup stirring 15-30min and dough is made, obtained dough is handled into 10-15min at 30-35 DEG C, dried by slitting
Dry-cure.
Beneficial effect of the present invention：
Marine product is added in noodles by the present invention, and unique flavor, nutrition are produced while traditional flour nutrition composition is retained
Abundant, easily absorption, the simple various while easily stored sea food flavor noodles of eating method, while it is tough also to solve existing noodles
Poor, the coctolabile problem of property.
Embodiment
The present invention is further detailed explanation for example below：
Embodiment 1
A kind of preparation method of sea food flavor noodles, by 55 parts of wholemeal, 21 parts of highland barley flour, 10 parts of red coat minced fillet, high microsteping
4 parts of sorghum flour, 4 parts of glutinous rice flour, 1 part of sweet potato, 5 parts of the sub- glue of sand sagebrush (Artemisia filifolia), 11 parts of konjaku flour, 3.5 parts of siritch, 5 parts of dried small shrimp, Chinese yam 2
Part mixing, obtains mixed flour, adds sea tangle soup stirring 15-30min and dough is made, obtained dough is handled at 30-35 DEG C
10-15min, by cutting drying and processing.
Embodiment 2
A kind of preparation method of sea food flavor noodles, by 58 parts of wholemeal, 23 parts of highland barley flour, 12 parts of red coat minced fillet, high microsteping
4 parts of sorghum flour, 5 parts of glutinous rice flour, 3 parts of sweet potato, 7 parts of the sub- glue of sand sagebrush (Artemisia filifolia), 10 parts of konjaku flour, 3 parts of siritch, 6 parts of dried small shrimp, 3 parts of Chinese yam,
4 parts of mixing of apple, obtain mixed flour, add sea tangle soup stirring 15-30min and dough is made, by obtained dough at 30-35 DEG C
10-15min is handled, by cutting drying and processing.
Embodiment 3
A kind of preparation method of sea food flavor noodles, by 60 parts of wholemeal, 24 parts of highland barley flour, 14 parts of red coat minced fillet, high microsteping
6 parts of sorghum flour, 7 parts of glutinous rice flour, 5 parts of sweet potato, 8 parts of the sub- glue of sand sagebrush (Artemisia filifolia), 11 parts of konjaku flour, 3 parts of siritch, 7 parts of dried small shrimp, 2 parts of Chinese yam,
6 parts of 5 parts of apple, 5 parts of fermented glutinour rice liquid, lotus-seed-heart powder mixing, obtain mixed flour, add sea tangle soup stirring 15-30min and dough is made,
Obtained dough is handled into 10-15min at 30-35 DEG C, by cutting drying and processing.
Embodiment 4
A kind of preparation method of sea food flavor noodles, by 60 parts of wholemeal, 25 parts of highland barley flour, 15 parts of red coat minced fillet, high microsteping
8 parts of sorghum flour, 9 parts of glutinous rice flour, 7 parts of sweet potato, 10 parts of the sub- glue of sand sagebrush (Artemisia filifolia), 12 parts of konjaku flour, 4 parts of siritch, 8 parts of dried small shrimp, Chinese yam 3
8 parts of part, 6 parts of apple, 6 parts of fermented glutinour rice liquid, lotus-seed-heart powder mixing, obtain mixed flour, add sea tangle soup stirring 15-30min and face is made
Group, 10-15min is handled by obtained dough at 30-35 DEG C, by cutting drying and processing.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those skilled in the art disclosed herein technical scope in, can without the change that creative work is expected or
Replace, should all be included within the scope of the present invention.Therefore, protection scope of the present invention should be limited with claims
Fixed protection domain is defined.
Claims (9)
1. a kind of sea food flavor noodles, it is characterised in that the raw material including following parts by weight is made：Wholemeal 55-60 parts, highland barley
Powder 21-25 parts, red coat minced fillet 10-15 parts, high microsteping sorghum flour 4-8 parts, glutinous rice flour 4-9 parts, sweet potato 1-7 parts, the sub- glue of sand sagebrush (Artemisia filifolia)
5-10 parts, konjaku flour 10-12 parts, siritch 3-4 parts, dried small shrimp 5-8 parts, Chinese yam 1-3 parts.
2. sea food flavor noodles according to claim 1, it is characterised in that：Also include apple 3-6 parts.
3. sea food flavor noodles according to claim 1, it is characterised in that：Also include fermented glutinour rice liquid 3-6 parts.
4. sea food flavor noodles according to claim 1, it is characterised in that：Also include lotus-seed-heart powder 4-8 parts.
5. sea food flavor noodles according to claim 1, it is characterised in that：The granularity of the highland barley flour is 60-100 mesh.
6. sea food flavor noodles according to claim 1, it is characterised in that：The granularity of the glutinous rice flour is 80-100 mesh.
7. sea food flavor noodles according to claim 1, it is characterised in that：The high microsteping sorghum flour is existed by common sorghum
75-100 DEG C of hot water scalding 6-8min, after draining under the conditions of 0.25-0.3MPa under closed environment high steam processs 5-
10min, then drying and crushing to granularity is that 100-120 mesh is made.
8. sea food flavor noodles according to claim 1, it is characterised in that：The object form of the noodles is vermicelli, fast food
Instant noodles, dough sheet, Italian macaroni, screw face.
9. the preparation method of sea food flavor noodles as described in claim 1-8 is any, it is characterised in that：Each raw material is mixed in proportion
Close, obtain mixed flour, add sea tangle soup stirring 15-30min and dough is made, obtained dough is handled into 10- at 30-35 DEG C
15min, by cutting drying and processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710765275.8A CN107495112A (en) | 2017-08-30 | 2017-08-30 | A kind of sea food flavor noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710765275.8A CN107495112A (en) | 2017-08-30 | 2017-08-30 | A kind of sea food flavor noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107495112A true CN107495112A (en) | 2017-12-22 |
Family
ID=60693717
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710765275.8A Withdrawn CN107495112A (en) | 2017-08-30 | 2017-08-30 | A kind of sea food flavor noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107495112A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567019A (en) * | 2019-01-29 | 2019-04-05 | 雷在更 | A kind of highland barley fine dried noodles and preparation method thereof |
| CN111000163A (en) * | 2019-10-31 | 2020-04-14 | 武汉生物工程学院 | Method for making fish noodles fermented with rice wine |
| CN113854480A (en) * | 2021-09-10 | 2021-12-31 | 徐州工程学院 | Preparation method of functional minced fillet product stored at normal temperature |
-
2017
- 2017-08-30 CN CN201710765275.8A patent/CN107495112A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567019A (en) * | 2019-01-29 | 2019-04-05 | 雷在更 | A kind of highland barley fine dried noodles and preparation method thereof |
| CN111000163A (en) * | 2019-10-31 | 2020-04-14 | 武汉生物工程学院 | Method for making fish noodles fermented with rice wine |
| CN113854480A (en) * | 2021-09-10 | 2021-12-31 | 徐州工程学院 | Preparation method of functional minced fillet product stored at normal temperature |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171222 |