CN107927570A - A kind of manufacture craft in wintercherry face of refreshing the mind - Google Patents
A kind of manufacture craft in wintercherry face of refreshing the mind Download PDFInfo
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- CN107927570A CN107927570A CN201711285258.0A CN201711285258A CN107927570A CN 107927570 A CN107927570 A CN 107927570A CN 201711285258 A CN201711285258 A CN 201711285258A CN 107927570 A CN107927570 A CN 107927570A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
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- 240000004482 Withania somnifera Species 0.000 title claims abstract description 22
- 235000001978 Withania somnifera Nutrition 0.000 title claims abstract description 22
- 235000012149 noodles Nutrition 0.000 claims abstract description 60
- 235000014347 soups Nutrition 0.000 claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
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- 241000972773 Aulopiformes Species 0.000 claims abstract description 25
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- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 25
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 25
- 235000013601 eggs Nutrition 0.000 claims abstract description 25
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 25
- 235000019515 salmon Nutrition 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- 240000007087 Apium graveolens Species 0.000 claims abstract description 19
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 19
- 235000010591 Appio Nutrition 0.000 claims abstract description 19
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 19
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 19
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 19
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 19
- 240000000467 Carum carvi Species 0.000 claims abstract description 17
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 17
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 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 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 17
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 17
- 239000003921 oil Substances 0.000 claims abstract description 17
- 235000019198 oils Nutrition 0.000 claims abstract description 17
- 235000012045 salad Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 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 16
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 244000300264 Spinacia oleracea Species 0.000 claims abstract 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 238000003756 stirring Methods 0.000 claims description 11
- 241000791868 Selene orstedii Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004140 cleaning Methods 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
- 238000002791 soaking Methods 0.000 claims description 6
- 230000002269 spontaneous effect Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 2
- 241001125831 Istiophoridae Species 0.000 claims 1
- 240000005373 Panax quinquefolius Species 0.000 claims 1
- 235000003140 Panax quinquefolius Nutrition 0.000 claims 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims 1
- 239000010931 gold Substances 0.000 claims 1
- 229910052737 gold Inorganic materials 0.000 claims 1
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- 239000000796 flavoring agent Substances 0.000 abstract description 2
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- 241000234314 Zingiber Species 0.000 description 12
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
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- 239000010977 jade Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000013599 spices Nutrition 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
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- 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
- A23L15/00—Egg products; 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; 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
- 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
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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 present invention relates to food processing technology field, especially a kind of manufacture craft in wintercherry face of refreshing the mind, comprises the following steps：S1, stock, its raw material are formulated as follows in parts by weight：20 35 parts of Chinese cabbage, 20 35 parts of spinach, 20 35 parts of celery, 5 10 parts of soybean, 46 parts of oatmeal, 15 25 parts of tuna, 20 35 parts of salmon, 15 20 parts of pumpkin, 10 15 parts of egg, 10 15 parts of mushroom, 125 150 parts of pulp-water soup, 12 parts of refined salt, 12 parts of monosodium glutamate, 5 10 parts of caraway, 58 parts of ginger, 48 parts of soy sauce, 5 10 parts of sesame oil, 5 10 parts of salad oil, 60 80 parts of noodles；S2, manufacture pulp-water soup；S3, make noodle soup；S4, prepare seasoning；S5, prepare noodles.It is used invention increases soybean, oatmeal, tuna, salmon, pumpkin, egg and mushroom as refreshing the mind, and delicious flavour, it disclosure satisfy that the needs of consumers in general.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of manufacture craft in wintercherry face of refreshing the mind.
Background technology
Wintercherry face is unique wheaten food in Xiangyang City Zaoyang, rises in the Qing Dynasty, away from modern history more than 100 years existing, through several
For continuous improvement, the renewal of people, it is subject to tens kinds of spices, the wintercherry face made not only looks good, smell good and taste good, and has appetizing, prevention
Cold and other effects.Even to this day, the mouth and nose of people, many Xiangfan are flooded with jade pendant gulf rule street, the fragrance in wintercherry face
Urban Residents often drive to go to Zaoyang to taste delicious wintercherry face.
But wintercherry face of the prior art taste is more single, mouthfeel lacks change, does not also possess the work(to refresh the mind
Effect, therefore the consumption demand of consumers in general cannot be catered to, lack the market competitiveness.
The content of the invention
The purpose of the present invention is to solve shortcoming existing in the prior art, and the one kind proposed refreshes the mind wintercherry face
Manufacture craft.
To achieve these goals, present invention employs following technical solution：
A kind of manufacture craft in wintercherry face of refreshing the mind is designed, is comprised the following steps：
S1, stock, its raw material are formulated as follows in parts by weight：20-35 parts of Chinese cabbage, 20-35 parts of spinach, celery 20-
35 parts, 5-10 parts of soybean, 4-6 parts of oatmeal, 15-25 parts of tuna, 20-35 parts of salmon, 15-20 parts of pumpkin, egg 10-15
Part, 10-15 parts of mushroom, 125-150 parts of pulp-water soup, 1-2 parts of refined salt, 1-2 parts of monosodium glutamate, 5-10 parts of caraway, 5-8 parts of ginger, soy sauce
4-8 parts, 5-10 parts of sesame oil, 5-10 parts of salad oil, 60-80 parts of noodles；
S2, manufacture pulp-water soup, it is comprised the following steps that：
A1, Chinese cabbage, spinach, celery remove root, remove old leaf, yellow leaf, are fitted into after cleaning in the crock of suitable size, Ran Houtian
Add 100 parts by weight boiling water；
A2, close the lid, spontaneous fermentation 4-6 days, and dish pulls chopping out, and pulp-water soup is stand-by；
S3, make noodle soup, it is comprised the following steps that：
B1, soybeans soaking 6-10h, tuna and salmon remove fish head fish tail and then stripping and slicing, and pumpkin is cut into slices, and mushroom is washed
Only；
B2, pour into clear water in pot, then will be put by soybean, tuna, salmon, pumpkin and the mushroom of previous step processing
Enter in pot, 2-4h is simmered after big fire is boiled, adds egg afterwards, continue to heat 1h after stirring evenly；
S4, prepare seasoning：Salad oil is poured into pot, ginger stir-fry is put into after heating and is scooped up into dark red yellow, pours into pulp-water
Tang Zhong, then adds refined salt, monosodium glutamate, stirs 3-5 minutes；
S5, prepare noodles：Pulp-water soup and noodle soup are poured into pot, noodles and oatmeal are added after big fire is boiled, is dragged for after cooked
Go out to contain bowl and pour into sesame oil, soy sauce, then put caraway.
Preferably, its raw material is formulated as follows in parts by weight：25-30 parts of Chinese cabbage, 25-30 parts of spinach, celery 25-30
Part, 6-8 parts of soybean, 5-6 parts of oatmeal, 18-20 parts of tuna, 25-30 parts of salmon, 16-18 parts of pumpkin, 12-14 parts of egg, mushroom
12-14 parts of mushroom, 130-140 parts of pulp-water soup, 1-2 parts of refined salt, 1-2 parts of monosodium glutamate, 7-8 parts of caraway, 6-7 parts of ginger, 5-7 parts of soy sauce,
6-8 parts of sesame oil, 6-8 parts of salad oil, 65-70 parts of noodles.
Preferably, its raw material is formulated as follows in parts by weight：28 parts of Chinese cabbage, 28 parts of spinach, 28 parts of celery, soybean 7
Part, 5 parts of oatmeal, 20 parts of tuna, 28 parts of salmon, 18 parts of pumpkin, 14 parts of egg, 14 parts of mushroom, 140 parts of pulp-water soup, refined salt 2
Part, 2 parts of monosodium glutamate, 8 parts of caraway, 7 parts of ginger, 7 parts of soy sauce, 8 parts of sesame oil, 8 parts of salad oil, 70 parts of noodles.
Preferably, Chinese cabbage, spinach, the weight ratio of celery are 1:1:1.
Preferably, it is 1 to prepare the pulp-water soup added during noodles and noodle soup weight ratio:3.
Preferably, noodles are egg noodle.
A kind of manufacture craft in wintercherry face of refreshing the mind proposed by the present invention, beneficial effect are：Invention increases big
Beans, oatmeal, tuna, salmon, pumpkin, egg and mushroom are used as refreshing the mind, and delicious flavour, disclosure satisfy that vast
The needs of consumer.
Embodiment
The technical solution in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment
Only part of the embodiment of the present invention, instead of all the embodiments.
Embodiment 1
A kind of manufacture craft in wintercherry face of refreshing the mind, comprises the following steps：
S1, stock, its raw material are formulated as follows in parts by weight：20 parts of Chinese cabbage, 20 parts of spinach, 20 parts of celery, soybean 5
Part, 4 parts of oatmeal, 15 parts of tuna, 20 parts of salmon, 15 parts of pumpkin, 10 parts of egg, 10 parts of mushroom, 125 parts of pulp-water soup, refined salt 1
Part, 1 part of monosodium glutamate, 5 parts of caraway, 5 parts of ginger, 4 parts of soy sauce, 5 parts of sesame oil, 5 parts of salad oil, 60 parts of noodles；
S2, manufacture pulp-water soup, it is comprised the following steps that：
A1, Chinese cabbage, spinach, celery remove root, remove old leaf, yellow leaf, are fitted into after cleaning in the crock of suitable size, Ran Houtian
Add 100 parts by weight boiling water；
A2, close the lid, and spontaneous fermentation 4 days, dish pulls chopping out, and pulp-water soup is stand-by；
S3, make noodle soup, it is comprised the following steps that：
B1, soybeans soaking 6h, tuna and salmon remove fish head fish tail and then stripping and slicing, and pumpkin is cut into slices, and mushroom is cleaned；
B2, pour into clear water in pot, then will be put by soybean, tuna, salmon, pumpkin and the mushroom of previous step processing
Enter in pot, 2h is simmered after big fire is boiled, adds egg afterwards, continue to heat 1h after stirring evenly；
S4, prepare seasoning：Salad oil is poured into pot, ginger stir-fry is put into after heating and is scooped up into dark red yellow, pours into pulp-water
Tang Zhong, then adds refined salt, monosodium glutamate, stirs 3 minutes；
S5, prepare noodles：Pulp-water soup and noodle soup are poured into pot, noodles and oatmeal are added after big fire is boiled, is dragged for after cooked
Go out to contain bowl and pour into sesame oil, soy sauce, then put caraway.
It is 1 to prepare the pulp-water soup added during noodles and noodle soup weight ratio:3.
Noodles are egg noodle.
Embodiment 2
A kind of manufacture craft in wintercherry face of refreshing the mind, comprises the following steps：
S1, stock, its raw material are formulated as follows in parts by weight：25 parts of Chinese cabbage, 25 parts of spinach, 25 parts of celery, soybean 6
Part, 5 parts of oatmeal, 18 parts of tuna, 25 parts of salmon, 16 parts of pumpkin, 12 parts of egg, 12 parts of mushroom, 130 parts of pulp-water soup, refined salt 1
Part, 1 part of monosodium glutamate, 7 parts of caraway, 6 parts of ginger, 5 parts of soy sauce, 6 parts of sesame oil, 6 parts of salad oil, 65 parts of noodles；
S2, manufacture pulp-water soup, it is comprised the following steps that：
A1, Chinese cabbage, spinach, celery remove root, remove old leaf, yellow leaf, are fitted into after cleaning in the crock of suitable size, Ran Houtian
Add 100 parts by weight boiling water；
A2, close the lid, and spontaneous fermentation 5 days, dish pulls chopping out, and pulp-water soup is stand-by；
S3, make noodle soup, it is comprised the following steps that：
B1, soybeans soaking 8h, tuna and salmon remove fish head fish tail and then stripping and slicing, and pumpkin is cut into slices, and mushroom is cleaned；
B2, pour into clear water in pot, then will be put by soybean, tuna, salmon, pumpkin and the mushroom of previous step processing
Enter in pot, 3h is simmered after big fire is boiled, adds egg afterwards, continue to heat 1h after stirring evenly；
S4, prepare seasoning：Salad oil is poured into pot, ginger stir-fry is put into after heating and is scooped up into dark red yellow, pours into pulp-water
Tang Zhong, then adds refined salt, monosodium glutamate, stirs 4 minutes；
S5, prepare noodles：Pulp-water soup and noodle soup are poured into pot, noodles and oatmeal are added after big fire is boiled, is dragged for after cooked
Go out to contain bowl and pour into sesame oil, soy sauce, then put caraway.
It is 1 to prepare the pulp-water soup added during noodles and noodle soup weight ratio:3.
Noodles are egg noodle.
Embodiment 3
A kind of manufacture craft in wintercherry face of refreshing the mind, comprises the following steps：
S1, stock, its raw material are formulated as follows in parts by weight：28 parts of Chinese cabbage, 28 parts of spinach, 28 parts of celery, soybean 7
Part, 5 parts of oatmeal, 20 parts of tuna, 28 parts of salmon, 18 parts of pumpkin, 14 parts of egg, 14 parts of mushroom, 140 parts of pulp-water soup, refined salt 2
Part, 2 parts of monosodium glutamate, 8 parts of caraway, 7 parts of ginger, 7 parts of soy sauce, 8 parts of sesame oil, 8 parts of salad oil, 70 parts of noodles；
S2, manufacture pulp-water soup, it is comprised the following steps that：
A1, Chinese cabbage, spinach, celery remove root, remove old leaf, yellow leaf, are fitted into after cleaning in the crock of suitable size, Ran Houtian
Add 100 parts by weight boiling water；
A2, close the lid, and spontaneous fermentation 5 days, dish pulls chopping out, and pulp-water soup is stand-by；
S3, make noodle soup, it is comprised the following steps that：
B1, soybeans soaking 8h, tuna and salmon remove fish head fish tail and then stripping and slicing, and pumpkin is cut into slices, and mushroom is cleaned；
B2, pour into clear water in pot, then will be put by soybean, tuna, salmon, pumpkin and the mushroom of previous step processing
Enter in pot, 3h is simmered after big fire is boiled, adds egg afterwards, continue to heat 1h after stirring evenly；
S4, prepare seasoning：Salad oil is poured into pot, ginger stir-fry is put into after heating and is scooped up into dark red yellow, pours into pulp-water
Tang Zhong, then adds refined salt, monosodium glutamate, stirs 4 minutes；
S5, prepare noodles：Pulp-water soup and noodle soup are poured into pot, noodles and oatmeal are added after big fire is boiled, is dragged for after cooked
Go out to contain bowl and pour into sesame oil, soy sauce, then put caraway.
It is 1 to prepare the pulp-water soup added during noodles and noodle soup weight ratio:3.
Noodles are egg noodle.
Embodiment 4
A kind of manufacture craft in wintercherry face of refreshing the mind, comprises the following steps：
S1, stock, its raw material are formulated as follows in parts by weight：35 parts of Chinese cabbage, 35 parts of spinach, 35 parts of celery, soybean
10 parts, 6 parts of oatmeal, 25 parts of tuna, 35 parts of salmon, 20 parts of pumpkin, 15 parts of egg, 15 parts of mushroom, 150 parts of pulp-water soup, essence
2 parts of salt, 2 parts of monosodium glutamate, 10 parts of caraway, 8 parts of ginger, 8 parts of soy sauce, 10 parts of sesame oil, 10 parts of salad oil, 80 parts of noodles；
S2, manufacture pulp-water soup, it is comprised the following steps that：
A1, Chinese cabbage, spinach, celery remove root, remove old leaf, yellow leaf, are fitted into after cleaning in the crock of suitable size, Ran Houtian
Add 100 parts by weight boiling water；
A2, close the lid, and spontaneous fermentation 6 days, dish pulls chopping out, and pulp-water soup is stand-by；
S3, make noodle soup, it is comprised the following steps that：
B1, soybeans soaking 10h, tuna and salmon remove fish head fish tail and then stripping and slicing, and pumpkin is cut into slices, and mushroom is cleaned；
B2, pour into clear water in pot, then will be put by soybean, tuna, salmon, pumpkin and the mushroom of previous step processing
Enter in pot, 4h is simmered after big fire is boiled, adds egg afterwards, continue to heat 1h after stirring evenly；
S4, prepare seasoning：Salad oil is poured into pot, ginger stir-fry is put into after heating and is scooped up into dark red yellow, pours into pulp-water
Tang Zhong, then adds refined salt, monosodium glutamate, stirs 5 minutes；
S5, prepare noodles：Pulp-water soup and noodle soup are poured into pot, noodles and oatmeal are added after big fire is boiled, is dragged for after cooked
Go out to contain bowl and pour into sesame oil, soy sauce, then put caraway.
It is 1 to prepare the pulp-water soup added during noodles and noodle soup weight ratio:3.
Noodles are egg noodle.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (6)
1. a kind of manufacture craft in wintercherry face of refreshing the mind, it is characterised in that comprise the following steps：
S1, stock, its raw material are formulated as follows in parts by weight：20-35 parts of Chinese cabbage, 20-35 parts of spinach, 20-35 parts of celery,
5-10 parts of soybean, 4-6 parts of oatmeal, 15-25 parts of tuna, 20-35 parts of salmon, 15-20 parts of pumpkin, 10-15 parts of egg, mushroom
10-15 parts, it is 125-150 parts of pulp-water soup, 1-2 parts of refined salt, 1-2 parts of monosodium glutamate, 5-10 parts of caraway, 5-8 parts of ginger, 4-8 parts of soy sauce, fragrant
5-10 parts oily, 5-10 parts of salad oil, 60-80 parts of noodles；
S2, manufacture pulp-water soup, it is comprised the following steps that：
A1, Chinese cabbage, spinach, celery remove root, remove old leaf, yellow leaf, are fitted into after cleaning in the crock of suitable size, then add
100 parts by weight boiling water；
A2, close the lid, spontaneous fermentation 4-6 days, and dish pulls chopping out, and pulp-water soup is stand-by；
S3, make noodle soup, it is comprised the following steps that：
B1, soybeans soaking 6-10h, tuna and salmon remove fish head fish tail and then stripping and slicing, and pumpkin is cut into slices, and mushroom is cleaned；
B2, pour into clear water in pot, then will be put into pot by soybean, tuna, salmon, pumpkin and the mushroom of previous step processing
It is interior, 2-4h is simmered after big fire is boiled, adds egg afterwards, continues to heat 1h after stirring evenly；
S4, prepare seasoning：Salad oil is poured into pot, ginger stir-fry is put into after heating and is scooped up into dark red yellow, is poured into pulp-water soup,
Then refined salt, monosodium glutamate are added, is stirred 3-5 minutes；
S5, prepare noodles：Pulp-water soup and noodle soup are poured into pot, noodles and oatmeal are added after big fire is boiled, Sheng is pulled out after cooked
Bowl pours into sesame oil, soy sauce, then puts caraway.
2. the manufacture craft in a kind of wintercherry face of refreshing the mind according to claim 1, it is characterised in that its raw material is according to weight
It is as follows to measure number meter formula：25-30 parts of Chinese cabbage, 25-30 parts of spinach, 25-30 parts of celery, 6-8 parts of soybean, 5-6 parts of oatmeal, gold
18-20 parts of marlin, 25-30 parts of salmon, 16-18 parts of pumpkin, 12-14 parts of egg, 12-14 parts of mushroom, 130-140 parts of pulp-water soup,
1-2 parts of refined salt, 1-2 parts of monosodium glutamate, 7-8 parts of caraway, 6-7 parts of ginger, 5-7 parts of soy sauce, 6-8 parts of sesame oil, 6-8 parts of salad oil, noodles
65-70 parts.
3. the manufacture craft in a kind of wintercherry face of refreshing the mind according to claim 1, it is characterised in that its raw material is according to weight
It is as follows to measure number meter formula：28 parts of Chinese cabbage, 28 parts of spinach, 28 parts of celery, 7 parts of soybean, 5 parts of oatmeal, 20 parts of tuna, salmon
28 parts, 18 parts of pumpkin, 14 parts of egg, 14 parts of mushroom, 140 parts of pulp-water soup, 2 parts of refined salt, 2 parts of monosodium glutamate, 8 parts of caraway, 7 parts of ginger,
7 parts of soy sauce, 8 parts of sesame oil, 8 parts of salad oil, 70 parts of noodles.
A kind of 4. manufacture craft in wintercherry face of refreshing the mind according to claim 1, it is characterised in that：Chinese cabbage, spinach, celery
The weight ratio of dish is 1:1:1.
A kind of 5. manufacture craft in wintercherry face of refreshing the mind according to claim 1, it is characterised in that：Prepare noodles process
The pulp-water soup and noodle soup weight ratio of middle addition are 1:3.
A kind of 6. manufacture craft in wintercherry face of refreshing the mind according to claim 1, it is characterised in that：Noodles are egg
Face.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942595A (en) * | 2017-05-12 | 2017-07-14 | 万明章 | A kind of cardiac stimulant is enriched blood the manufacture craft in wintercherry face |
| CN107156645A (en) * | 2017-05-12 | 2017-09-15 | 万明章 | A kind of manufacture craft in the wintercherry face with herbal cuisine effect |
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2017
- 2017-12-07 CN CN201711285258.0A patent/CN107927570A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942595A (en) * | 2017-05-12 | 2017-07-14 | 万明章 | A kind of cardiac stimulant is enriched blood the manufacture craft in wintercherry face |
| CN107156645A (en) * | 2017-05-12 | 2017-09-15 | 万明章 | A kind of manufacture craft in the wintercherry face with herbal cuisine effect |
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| 《同仁堂养生馆》编委会编: "《杂粮养生事典》", 31 January 2013, 北京出版社 * |
| MAGGIEPENG（网络名）: "下厨房，三文鱼鲜虾鸡蛋番茄汤面，maggiepeng（网络名），http://m.xiachufang.com/recipe/100524307/，2015年7月13日", 《下厨房，HTTP://M.XIACHUFANG.COM/RECIPE/100524307/》 * |
| SWEETY19（网络名）: "豆果美食，香菇南瓜鲜香汤面，Sweety19（网络名），https://www.douguo.com/cookbook/1443438.html，2016年9月9日", 《豆果美食，HTTPS://WWW.DOUGUO.COM/COOKBOOK/1443438.HTML》 * |
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