CN107853580A - 一种具有补血养气功效的酸浆面的制作工艺 - Google Patents
一种具有补血养气功效的酸浆面的制作工艺 Download PDFInfo
- Publication number
- CN107853580A CN107853580A CN201711285259.5A CN201711285259A CN107853580A CN 107853580 A CN107853580 A CN 107853580A CN 201711285259 A CN201711285259 A CN 201711285259A CN 107853580 A CN107853580 A CN 107853580A
- Authority
- CN
- China
- Prior art keywords
- parts
- pulp
- peanut
- soup
- nobility
- 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
- 235000000340 Solanum pseudocapsicum Nutrition 0.000 title claims abstract description 24
- 240000004482 Withania somnifera Species 0.000 title claims abstract description 24
- 235000001978 Withania somnifera Nutrition 0.000 title claims abstract description 24
- 239000008280 blood Substances 0.000 title claims abstract description 21
- 210000004369 blood Anatomy 0.000 title claims abstract description 21
- 230000000694 effects Effects 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000014347 soups Nutrition 0.000 claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 235000012149 noodles Nutrition 0.000 claims abstract description 49
- 241000287828 Gallus gallus Species 0.000 claims abstract description 43
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 43
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 26
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 26
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 26
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 26
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 26
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 26
- 235000020232 peanut Nutrition 0.000 claims abstract description 26
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 25
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 25
- 244000022372 Diospyros lotus Species 0.000 claims abstract description 25
- 235000003333 Diospyros lotus Nutrition 0.000 claims abstract description 25
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 24
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims abstract description 24
- 240000008867 Capsella bursa-pastoris Species 0.000 claims abstract description 24
- 241000756137 Hemerocallis Species 0.000 claims abstract description 24
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 23
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 23
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 23
- 244000000626 Daucus carota Species 0.000 claims abstract description 20
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 20
- 235000000832 Ayote Nutrition 0.000 claims abstract description 19
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 19
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 19
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 19
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 19
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 19
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 19
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 240000002234 Allium sativum Species 0.000 claims abstract description 17
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 17
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 17
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 17
- 241000425037 Toona sinensis Species 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000004611 garlic Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 239000008187 granular material Substances 0.000 claims abstract description 17
- 239000000312 peanut oil Substances 0.000 claims abstract description 17
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 17
- 239000008159 sesame oil Substances 0.000 claims abstract description 15
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 240000005373 Panax quinquefolius Species 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 230000002269 spontaneous effect Effects 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 12
- 241000219112 Cucumis Species 0.000 description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 5
- 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 5
- 238000000034 method Methods 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000006467 substitution reaction 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
本发明涉及食品加工技术领域,尤其是一种具有补血养气功效的酸浆面的制作工艺,包括以下步骤:S1、备料,其原料按照重量份数计配方如下:乌鸡50‑80份、金针菜15‑25份、香菇5‑10份、胡萝卜15‑25份、白萝卜25‑35份、荠菜15‑25份、黑枣5‑10份、南瓜20‑35份、花生5‑10份、红豆5‑10份、白菜15‑25份、香椿芽5‑10份、桂皮3‑6份、浆水汤125‑150份、精盐1‑2份、味精1‑2份、鸡精1‑2份、蒜末3‑6份、生姜3‑6份、酱油4‑8份、香油4‑8份、花生油6‑10份、面条70‑90份;S2、制作浆水汤;S3、制作面汤;S4、制备佐料;S5、制备面条。本发明添加了能够显著提高酸浆面的补血养气效果,能够有效改善食用者体质。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种具有补血养气功效的酸浆面的制作工艺。
背景技术
酸浆面为襄阳市枣阳的独特的面食,发源于清朝,距今已有100多年的历史,经几代人的不断改良、更新,加以几十种香料,所做出的酸浆面不但色香味俱全,且有开胃、预防伤风感冒等功效。时至今日,在琚湾条条街道,酸浆面的香味充斥着人们的口鼻,许多襄樊市区居民经常驾车前往枣阳品尝美味的酸浆面。
然而现有技术中的酸浆面口味较为单一,不能根据消费者的需求而变化,从而不能适应当今社会日新月异的变化,跟不上时代潮流,另外其营养价值一般,不具备补血养气的功效,不适合气血不足的人食用。
发明内容
本发明的目的是为了解决现有技术中存在的缺点,而提出的一种具有补血养气功效的酸浆面的制作工艺。
为了实现上述目的,本发明采用了如下技术方案:
设计一种具有补血养气功效的酸浆面的制作工艺,包括以下步骤:
S1、备料,其原料按照重量份数计配方如下:乌鸡50-80份、金针菜15-25份、香菇5-10份、胡萝卜15-25份、白萝卜25-35份、荠菜15-25份、黑枣5-10份、南瓜20-35份、花生5-10份、红豆5-10份、白菜15-25份、香椿芽5-10份、桂皮3-6份、浆水汤125-150份、精盐1-2份、味精1-2份、鸡精1-2份、蒜末3-6份、生姜3-6份、酱油4-8份、香油4-8份、花生油6-10份、面条70-90份;
S2、制作浆水汤,其具体步骤如下:
A1、白萝卜、白菜洗净去根,白萝卜切成小块;
A2、将上一步处理后的白萝卜、白菜连同香椿芽、桂皮一起装入缸中,倒入100份开水并盖好,自然发酵半个月,之后菜捞出切碎,浆水汤待用;
S3、制作面汤,其具体步骤如下:
B1、乌鸡去除毛和内脏,花生、红豆、黑枣浸泡2-4h,金针菜、荠菜去根切成小段,南瓜、胡萝卜、香菇洗净切块,
B2、将上一步处理后的乌鸡加入锅中,倒入适量清水后,大火烧开,然后小火炖煮3-5h;
B3、加入花生、红豆、黑枣、金针菜、荠菜、南瓜、香菇和胡萝卜,继续炖煮1-2h;
S4、制备佐料:锅中倒入花生油,烧热后放入蒜末、生姜炒成深红黄色铲起来,倒入浆水汤中,然后添加精盐、味精、鸡精,搅拌3-5分钟;
S5、制备面条:锅中倒入浆水汤和面汤,大火烧开后加入面条,煮熟后捞出盛碗倒入香油、酱油即可。
优选的,其原料按照重量份数计配方如下:乌鸡60-70份、金针菜18-22份、香菇6-8份、胡萝卜18-22份、白萝卜28-32份、荠菜18-22份、黑枣6-8份、南瓜25-30份、花生6-8份、红豆6-8份、白菜18-22份、香椿芽6-8份、桂皮4-8份、浆水汤130-140份、精盐1-2份、味精1-2份、鸡精1-2份、蒜末4-5份、生姜4-5份、酱油5-6份、香油5-6份、花生油7-9份、面条80-85份。
优选的,其原料按照重量份数计配方如下:乌鸡65份、金针菜20份、香菇7份、胡萝卜20份、白萝卜30份、荠菜20份、黑枣7份、南瓜26份、花生7份、红豆7份、白菜20份、香椿芽7份、桂皮6份、浆水汤135份、精盐1份、味精1份、鸡精1份、蒜末4份、生姜4份、酱油5份、香油5份、花生油8份、面条82份。
优选的,黑枣、花生、红豆的重量比为1:1:1。
优选的,精盐、味精、鸡精的重量比为1:1:1。
优选的,制备面条过程中加入的浆水汤和面汤重量比为2:5。
本发明提出的一种具有补血养气功效的酸浆面的制作工艺,有益效果在于:本发明添加了乌鸡、花生、红豆、黑枣、金针菜、荠菜、南瓜、香菇和胡萝卜,能够显著提高酸浆面的补血养气效果,能够有效改善食用者体质,从而迎合不同消费人群的需求。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。
实施例1
一种具有补血养气功效的酸浆面的制作工艺,包括以下步骤:
S1、备料,其原料按照重量份数计配方如下:乌鸡50份、金针菜15份、香菇5份、胡萝卜15份、白萝卜25份、荠菜15份、黑枣5份、南瓜20份、花生5份、红豆5份、白菜15份、香椿芽5份、桂皮3份、浆水汤125份、精盐1份、味精1份、鸡精1份、蒜末3份、生姜3份、酱油4份、香油4份、花生油6份、面条70份;
S2、制作浆水汤,其具体步骤如下:
A1、白萝卜、白菜洗净去根,白萝卜切成小块;
A2、将上一步处理后的白萝卜、白菜连同香椿芽、桂皮一起装入缸中,倒入100份开水并盖好,自然发酵半个月,之后菜捞出切碎,浆水汤待用;
S3、制作面汤,其具体步骤如下:
B1、乌鸡去除毛和内脏,花生、红豆、黑枣浸泡2h,金针菜、荠菜去根切成小段,南瓜、胡萝卜、香菇洗净切块,
B2、将上一步处理后的乌鸡加入锅中,倒入适量清水后,大火烧开,然后小火炖煮3h;
B3、加入花生、红豆、黑枣、金针菜、荠菜、南瓜、香菇和胡萝卜,继续炖煮1h;
S4、制备佐料:锅中倒入花生油,烧热后放入蒜末、生姜炒成深红黄色铲起来,倒入浆水汤中,然后添加精盐、味精、鸡精,搅拌3分钟;
S5、制备面条:锅中倒入浆水汤和面汤,大火烧开后加入面条,煮熟后捞出盛碗倒入香油、酱油即可。
制备面条过程中加入的浆水汤和面汤重量比为2:5。
实施例2
一种具有补血养气功效的酸浆面的制作工艺,包括以下步骤:
S1、备料,其原料按照重量份数计配方如下:乌鸡60份、金针菜18份、香菇6份、胡萝卜18份、白萝卜28份、荠菜18份、黑枣6份、南瓜25份、花生6份、红豆6份、白菜18份、香椿芽6份、桂皮4份、浆水汤130份、精盐1份、味精1份、鸡精1份、蒜末4份、生姜4份、酱油5份、香油5份、花生油7份、面条80份;
S2、制作浆水汤,其具体步骤如下:
A1、白萝卜、白菜洗净去根,白萝卜切成小块;
A2、将上一步处理后的白萝卜、白菜连同香椿芽、桂皮一起装入缸中,倒入100份开水并盖好,自然发酵半个月,之后菜捞出切碎,浆水汤待用;
S3、制作面汤,其具体步骤如下:
B1、乌鸡去除毛和内脏,花生、红豆、黑枣浸泡3h,金针菜、荠菜去根切成小段,南瓜、胡萝卜、香菇洗净切块,
B2、将上一步处理后的乌鸡加入锅中,倒入适量清水后,大火烧开,然后小火炖煮4h;
B3、加入花生、红豆、黑枣、金针菜、荠菜、南瓜、香菇和胡萝卜,继续炖煮1h;
S4、制备佐料:锅中倒入花生油,烧热后放入蒜末、生姜炒成深红黄色铲起来,倒入浆水汤中,然后添加精盐、味精、鸡精,搅拌4分钟;
S5、制备面条:锅中倒入浆水汤和面汤,大火烧开后加入面条,煮熟后捞出盛碗倒入香油、酱油即可。
制备面条过程中加入的浆水汤和面汤重量比为2:5。
实施例3
一种具有补血养气功效的酸浆面的制作工艺,包括以下步骤:
S1、备料,其原料按照重量份数计配方如下:乌鸡65份、金针菜20份、香菇7份、胡萝卜20份、白萝卜30份、荠菜20份、黑枣7份、南瓜26份、花生7份、红豆7份、白菜20份、香椿芽7份、桂皮6份、浆水汤135份、精盐1份、味精1份、鸡精1份、蒜末4份、生姜4份、酱油5份、香油5份、花生油8份、面条82份;
S2、制作浆水汤,其具体步骤如下:
A1、白萝卜、白菜洗净去根,白萝卜切成小块;
A2、将上一步处理后的白萝卜、白菜连同香椿芽、桂皮一起装入缸中,倒入100份开水并盖好,自然发酵半个月,之后菜捞出切碎,浆水汤待用;
S3、制作面汤,其具体步骤如下:
B1、乌鸡去除毛和内脏,花生、红豆、黑枣浸泡3h,金针菜、荠菜去根切成小段,南瓜、胡萝卜、香菇洗净切块,
B2、将上一步处理后的乌鸡加入锅中,倒入适量清水后,大火烧开,然后小火炖煮4h;
B3、加入花生、红豆、黑枣、金针菜、荠菜、南瓜、香菇和胡萝卜,继续炖煮2h;
S4、制备佐料:锅中倒入花生油,烧热后放入蒜末、生姜炒成深红黄色铲起来,倒入浆水汤中,然后添加精盐、味精、鸡精,搅拌4分钟;
S5、制备面条:锅中倒入浆水汤和面汤,大火烧开后加入面条,煮熟后捞出盛碗倒入香油、酱油即可。
制备面条过程中加入的浆水汤和面汤重量比为2:5。
实施例4
一种具有补血养气功效的酸浆面的制作工艺,包括以下步骤:
S1、备料,其原料按照重量份数计配方如下:乌鸡80份、金针菜25份、香菇10份、胡萝卜25份、白萝卜35份、荠菜25份、黑枣10份、南瓜35份、花生10份、红豆10份、白菜25份、香椿芽10份、桂皮6份、浆水汤150份、精盐2份、味精2份、鸡精2份、蒜末6份、生姜6份、酱油8份、香油8份、花生油10份、面条90份;
S2、制作浆水汤,其具体步骤如下:
A1、白萝卜、白菜洗净去根,白萝卜切成小块;
A2、将上一步处理后的白萝卜、白菜连同香椿芽、桂皮一起装入缸中,倒入100份开水并盖好,自然发酵半个月,之后菜捞出切碎,浆水汤待用;
S3、制作面汤,其具体步骤如下:
B1、乌鸡去除毛和内脏,花生、红豆、黑枣浸泡4h,金针菜、荠菜去根切成小段,南瓜、胡萝卜、香菇洗净切块,
B2、将上一步处理后的乌鸡加入锅中,倒入适量清水后,大火烧开,然后小火炖煮5h;
B3、加入花生、红豆、黑枣、金针菜、荠菜、南瓜、香菇和胡萝卜,继续炖煮2h;
S4、制备佐料:锅中倒入花生油,烧热后放入蒜末、生姜炒成深红黄色铲起来,倒入浆水汤中,然后添加精盐、味精、鸡精,搅拌5分钟;
S5、制备面条:锅中倒入浆水汤和面汤,大火烧开后加入面条,煮熟后捞出盛碗倒入香油、酱油即可。
制备面条过程中加入的浆水汤和面汤重量比为2:5。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种具有补血养气功效的酸浆面的制作工艺,其特征在于,包括以下步骤:
S1、备料,其原料按照重量份数计配方如下:乌鸡50-80份、金针菜15-25份、香菇5-10份、胡萝卜15-25份、白萝卜25-35份、荠菜15-25份、黑枣5-10份、南瓜20-35份、花生5-10份、红豆5-10份、白菜15-25份、香椿芽5-10份、桂皮3-6份、浆水汤125-150份、精盐1-2份、味精1-2份、鸡精1-2份、蒜末3-6份、生姜3-6份、酱油4-8份、香油4-8份、花生油6-10份、面条70-90份;
S2、制作浆水汤,其具体步骤如下:
A1、白萝卜、白菜洗净去根,白萝卜切成小块;
A2、将上一步处理后的白萝卜、白菜连同香椿芽、桂皮一起装入缸中,倒入100份开水并盖好,自然发酵半个月,之后菜捞出切碎,浆水汤待用;
S3、制作面汤,其具体步骤如下:
B1、乌鸡去除毛和内脏,花生、红豆、黑枣浸泡2-4h,金针菜、荠菜去根切成小段,南瓜、胡萝卜、香菇洗净切块,
B2、将上一步处理后的乌鸡加入锅中,倒入适量清水后,大火烧开,然后小火炖煮3-5h;
B3、加入花生、红豆、黑枣、金针菜、荠菜、南瓜、香菇和胡萝卜,继续炖煮1-2h;
S4、制备佐料:锅中倒入花生油,烧热后放入蒜末、生姜炒成深红黄色铲起来,倒入浆水汤中,然后添加精盐、味精、鸡精,搅拌3-5分钟;
S5、制备面条:锅中倒入浆水汤和面汤,大火烧开后加入面条,煮熟后捞出盛碗倒入香油、酱油即可。
2.根据权利要求1所述的一种具有补血养气功效的酸浆面的制作工艺,其特征在于,其原料按照重量份数计配方如下:乌鸡60-70份、金针菜18-22份、香菇6-8份、胡萝卜18-22份、白萝卜28-32份、荠菜18-22份、黑枣6-8份、南瓜25-30份、花生6-8份、红豆6-8份、白菜18-22份、香椿芽6-8份、桂皮4-8份、浆水汤130-140份、精盐1-2份、味精1-2份、鸡精1-2份、蒜末4-5份、生姜4-5份、酱油5-6份、香油5-6份、花生油7-9份、面条80-85份。
3.根据权利要求1所述的一种具有补血养气功效的酸浆面的制作工艺,其特征在于,其原料按照重量份数计配方如下:乌鸡65份、金针菜20份、香菇7份、胡萝卜20份、白萝卜30份、荠菜20份、黑枣7份、南瓜26份、花生7份、红豆7份、白菜20份、香椿芽7份、桂皮6份、浆水汤135份、精盐1份、味精1份、鸡精1份、蒜末4份、生姜4份、酱油5份、香油5份、花生油8份、面条82份。
4.根据权利要求1所述的一种具有补血养气功效的酸浆面的制作工艺,其特征在于:黑枣、花生、红豆的重量比为1:1:1。
5.根据权利要求1所述的一种具有补血养气功效的酸浆面的制作工艺,其特征在于:精盐、味精、鸡精的重量比为1:1:1。
6.根据权利要求1所述的一种具有补血养气功效的酸浆面的制作工艺,其特征在于:制备面条过程中加入的浆水汤和面汤重量比为2:5。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711285259.5A CN107853580A (zh) | 2017-12-07 | 2017-12-07 | 一种具有补血养气功效的酸浆面的制作工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711285259.5A CN107853580A (zh) | 2017-12-07 | 2017-12-07 | 一种具有补血养气功效的酸浆面的制作工艺 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107853580A true CN107853580A (zh) | 2018-03-30 |
Family
ID=61705455
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201711285259.5A Pending CN107853580A (zh) | 2017-12-07 | 2017-12-07 | 一种具有补血养气功效的酸浆面的制作工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107853580A (zh) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20070051984A (ko) * | 2005-11-16 | 2007-05-21 | 정정조 | 라면국물차 |
CN107156645A (zh) * | 2017-05-12 | 2017-09-15 | 万明章 | 一种具有药膳功效的酸浆面的制作工艺 |
-
2017
- 2017-12-07 CN CN201711285259.5A patent/CN107853580A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20070051984A (ko) * | 2005-11-16 | 2007-05-21 | 정정조 | 라면국물차 |
CN107156645A (zh) * | 2017-05-12 | 2017-09-15 | 万明章 | 一种具有药膳功效的酸浆面的制作工艺 |
Non-Patent Citations (2)
Title |
---|
何赛萍,等: "《中医药膳学》", 31 October 2004, 杭州:浙江科学技术出版社 * |
呼吸卫士(网络名): "盘点19种补血养气的食物", 《搜狐网》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103380907A (zh) | 一种酱焖猪蹄的制作方法 | |
CN104223132A (zh) | 一种梅菜扣肉罐头的制备方法 | |
CN104687073A (zh) | 一种肉丝酸菜粉的制作方法 | |
CN105285565A (zh) | 卤水的制备方法 | |
CN104705672A (zh) | 酱焖猪蹄的制作方法 | |
CN106923220A (zh) | 一种烤鸭的制作方法 | |
CN107853580A (zh) | 一种具有补血养气功效的酸浆面的制作工艺 | |
CN102450658A (zh) | 一种酱香猪脚 | |
KR102350022B1 (ko) | 알곱탕 제조방법 | |
CN107410872A (zh) | 一种滋补酸浆面的制作工艺 | |
CN103719927B (zh) | 油浸小甲鱼的制备方法 | |
CN107874093A (zh) | 一种健脾养胃的酸浆面及其制作工艺 | |
CN105767758A (zh) | 一种蒸鱼的制作方法 | |
KR20210071214A (ko) | 돼지고기를 주재료로 한 우동의 제조방법 및 이에 의해 제조된 우동 | |
CN107853581A (zh) | 一种清肝明目酸浆面的制作工艺 | |
CN107969622A (zh) | 一种具有静心凝神效果的酸浆面的制作工艺 | |
CN107821960A (zh) | 一种补肾健脾酸浆面的制作工艺 | |
CN103598615A (zh) | 一种腊味贡鹅的制作方法 | |
CN103027309A (zh) | 水豆豉味烤鱼的配方 | |
CN107080166A (zh) | 一种酸浆面的制作工艺 | |
CN109793173A (zh) | 一种番茄鱼及其烹饪方法 | |
CN103156167A (zh) | 一种防辐射菜的制作方法 | |
CN107927570A (zh) | 一种提神醒脑酸浆面的制作工艺 | |
CN106942621A (zh) | 一种西红柿炖牛腩的制作方法 | |
CN109123403A (zh) | 一种酸酱面的制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180330 |
|
RJ01 | Rejection of invention patent application after publication |