CN107969622A - 一种具有静心凝神效果的酸浆面的制作工艺 - Google Patents
一种具有静心凝神效果的酸浆面的制作工艺 Download PDFInfo
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Abstract
本发明涉及食品加工技术领域,尤其是一种具有静心凝神效果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:杏仁3‑6份、核桃3‑6份、榛子3‑6份、松子3‑6份、香菇4‑8份、黑木耳4‑8份、海带4‑8份、紫菜4‑8份、墨鱼15‑25份、小麦10‑15份、糯米10‑15份、白菜15‑25份、白萝卜15‑25份、胡萝卜15‑25份、浆水汤120‑140份、精盐1‑2份、鸡精1‑2份、生姜5‑8份、蒜末3‑6份、香菜3‑6份、酱油4‑8份、辣椒面1‑2份、色拉油5‑10份、面条60‑80份;S2、制作浆水汤;S3、制作面汤;S4、制备佐料;S5、制备面条。本发明具有良好的静心凝神的效果,为传统美食注入了新鲜的活力。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种具有静心凝神效果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。
现有技术中的酸浆面的做法较为传统,其制作流程缺乏创新,制作出来的面条虽然具有传统口味,但是不能满足不同人群口味,另外其营养价值也较为一般,不能够起到静心凝神的作用,从而缺乏市场竞争力。
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,而提出的一种具有静心凝神效果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:
一种具有静心凝神效果的酸浆面的制作工艺,包括以下步骤:
设计备料,其原料按照重量份数计:杏仁3-6份、核桃3-6份、榛子3-6份、松子3-6份、香菇4-8份、黑木耳4-8份、海带4-8份、紫菜4-8份、墨鱼15-25份、小麦10-15份、糯米10-15份、白菜15-25份、白萝卜15-25份、胡萝卜15-25份、浆水汤120-140份、精盐1-2份、鸡精1-2份、生姜5-8份、蒜末3-6份、香菜3-6份、酱油4-8份、辣椒面1-2份、色拉油5-10份、面条60-80份;
S2、制作浆水汤,其具体步骤如下:
A1、将白菜、白萝卜、胡萝卜去根洗净,取一大小合适的盆洗净,将白菜、白萝卜、胡萝卜放入盆中;
A2、向盆中加入开水100份,盖上盖子,放在阳光下曝晒;
A3、自然发酵6-10天,期间每两天向盆中补充20份开水,发酵完成后菜捞出切碎,浆水汤待用;
S3、制作面汤,其具体步骤如下:
B1、杏仁、核桃、榛子、松子去壳,香菇、黑木耳、海带、紫菜洗净切块,墨鱼用热水泡发之后切块、小麦、糯米冲洗干净后用清水浸泡10min;
B2、在锅中倒入清水,然后将经过上一步处理的糯米、小麦、香菇、黑木耳、海带、紫菜、墨鱼放入锅内,大火烧开后小火炖煮2-4h;
B3、向锅中加入杏仁、核桃、榛子、松子,搅拌均匀后继续加热1h;
S4、制备佐料:锅中倒入色拉油,烧热后放入生姜、蒜末炒成深红黄色铲起来,倒入浆水汤中,然后添加精盐、鸡精,搅拌2-4分钟;
S5、制备面条:锅中倒入浆水汤和面汤,面汤和浆水汤的重量比为7:2,大火烧开后加入面条,煮熟后捞出盛碗加入酱油,再倒入香油、撒上辣椒面、摆上香菜即可。
优选的,其原料按照重量份数计:杏仁4-5份、核桃4-5份、榛子4-5份、松子4-5份、香菇5-7份、黑木耳5-7份、海带5-7份、紫菜5-7份、墨鱼18-22份、小麦12-14份、糯米12-14份、白菜18-22份、白萝卜18-22份、胡萝卜18-22份、浆水汤125-135份、精盐1-2份、鸡精1-2份、生姜6-7份、蒜末4-5份、香菜4-5份、酱油5-7份、辣椒面1-2份、色拉油6-8份、面条65-75份。
优选的,其原料按照重量份数计:杏仁5份、核桃5份、榛子5份、松子5份、香菇6份、黑木耳6份、海带6份、紫菜6份、墨鱼20份、小麦13份、糯米13份、白菜20份、白萝卜20份、胡萝卜20份、浆水汤130份、精盐1份、鸡精1份、生姜7份、蒜末5份、香菜5份、酱油6份、辣椒面1份、色拉油7份、面条70份。
优选的,杏仁、核桃、榛子、松子的重量比为1:1:1:1。
优选的,香菇、黑木耳、海带、紫菜的重量比为1:1:1:1。
优选的,面条为红薯面条。
本发明提出的一种具有静心凝神效果的酸浆面的制作工艺,有益效果在于:本发明新增了糯米、小麦、香菇、黑木耳、海带、紫菜、墨鱼、杏仁、核桃、榛子、松子作为配料,不但能够提高酸浆面的营养价值,而且具有良好的静心凝神的效果,为传统美食注入了新鲜的活力。
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
一种具有静心凝神效果的酸浆面的制作工艺,包括以下步骤:
设计备料,其原料按照重量份数计:杏仁3份、核桃3份、榛子3份、松子3份、香菇4份、黑木耳4份、海带4份、紫菜4份、墨鱼15份、小麦10份、糯米10份、白菜15份、白萝卜15份、胡萝卜15份、浆水汤120份、精盐1份、鸡精1份、生姜5份、蒜末3份、香菜3份、酱油4份、辣椒面1份、色拉油5份、面条60份;
S2、制作浆水汤,其具体步骤如下:
A1、将白菜、白萝卜、胡萝卜去根洗净,取一大小合适的盆洗净,将白菜、白萝卜、胡萝卜放入盆中;
A2、向盆中加入开水100份,盖上盖子,放在阳光下曝晒;
A3、自然发酵6天,期间每两天向盆中补充20份开水,发酵完成后菜捞出切碎,浆水汤待用;
S3、制作面汤,其具体步骤如下:
B1、杏仁、核桃、榛子、松子去壳,香菇、黑木耳、海带、紫菜洗净切块,墨鱼用热水泡发之后切块、小麦、糯米冲洗干净后用清水浸泡10min;
B2、在锅中倒入清水,然后将经过上一步处理的糯米、小麦、香菇、黑木耳、海带、紫菜、墨鱼放入锅内,大火烧开后小火炖煮2h;
B3、向锅中加入杏仁、核桃、榛子、松子,搅拌均匀后继续加热1h;
S4、制备佐料:锅中倒入色拉油,烧热后放入生姜、蒜末炒成深红黄色铲起来,倒入浆水汤中,然后添加精盐、鸡精,搅拌2分钟;
S5、制备面条:锅中倒入浆水汤和面汤,面汤和浆水汤的重量比为7:2,大火烧开后加入面条,煮熟后捞出盛碗加入酱油,再倒入香油、撒上辣椒面、摆上香菜即可。
面条为红薯面条。
实施例2
一种具有静心凝神效果的酸浆面的制作工艺,包括以下步骤:
设计备料,其原料按照重量份数计:杏仁4份、核桃4份、榛子4份、松子4份、香菇5份、黑木耳5份、海带5份、紫菜5份、墨鱼18份、小麦12份、糯米12份、白菜18份、白萝卜18份、胡萝卜18份、浆水汤125份、精盐1份、鸡精1份、生姜6份、蒜末4份、香菜4份、酱油5份、辣椒面1份、色拉油6份、面条65份;
S2、制作浆水汤,其具体步骤如下:
A1、将白菜、白萝卜、胡萝卜去根洗净,取一大小合适的盆洗净,将白菜、白萝卜、胡萝卜放入盆中;
A2、向盆中加入开水100份,盖上盖子,放在阳光下曝晒;
A3、自然发酵7,期间每两天向盆中补充20份开水,发酵完成后菜捞出切碎,浆水汤待用;
S3、制作面汤,其具体步骤如下:
B1、杏仁、核桃、榛子、松子去壳,香菇、黑木耳、海带、紫菜洗净切块,墨鱼用热水泡发之后切块、小麦、糯米冲洗干净后用清水浸泡10min;
B2、在锅中倒入清水,然后将经过上一步处理的糯米、小麦、香菇、黑木耳、海带、紫菜、墨鱼放入锅内,大火烧开后小火炖煮3h;
B3、向锅中加入杏仁、核桃、榛子、松子,搅拌均匀后继续加热1h;
S4、制备佐料:锅中倒入色拉油,烧热后放入生姜、蒜末炒成深红黄色铲起来,倒入浆水汤中,然后添加精盐、鸡精,搅拌3分钟;
S5、制备面条:锅中倒入浆水汤和面汤,面汤和浆水汤的重量比为7:2,大火烧开后加入面条,煮熟后捞出盛碗加入酱油,再倒入香油、撒上辣椒面、摆上香菜即可。
面条为红薯面条。
实施例3
一种具有静心凝神效果的酸浆面的制作工艺,包括以下步骤:
设计备料,其原料按照重量份数计:杏仁5份、核桃5份、榛子5份、松子5份、香菇6份、黑木耳6份、海带6份、紫菜6份、墨鱼20份、小麦13份、糯米13份、白菜20份、白萝卜20份、胡萝卜20份、浆水汤130份、精盐1份、鸡精1份、生姜7份、蒜末5份、香菜5份、酱油6份、辣椒面1份、色拉油7份、面条70份;
S2、制作浆水汤,其具体步骤如下:
A1、将白菜、白萝卜、胡萝卜去根洗净,取一大小合适的盆洗净,将白菜、白萝卜、胡萝卜放入盆中;
A2、向盆中加入开水100份,盖上盖子,放在阳光下曝晒;
A3、自然发酵8天,期间每两天向盆中补充20份开水,发酵完成后菜捞出切碎,浆水汤待用;
S3、制作面汤,其具体步骤如下:
B1、杏仁、核桃、榛子、松子去壳,香菇、黑木耳、海带、紫菜洗净切块,墨鱼用热水泡发之后切块、小麦、糯米冲洗干净后用清水浸泡10min;
B2、在锅中倒入清水,然后将经过上一步处理的糯米、小麦、香菇、黑木耳、海带、紫菜、墨鱼放入锅内,大火烧开后小火炖煮3h;
B3、向锅中加入杏仁、核桃、榛子、松子,搅拌均匀后继续加热1h;
S4、制备佐料:锅中倒入色拉油,烧热后放入生姜、蒜末炒成深红黄色铲起来,倒入浆水汤中,然后添加精盐、鸡精,搅拌3分钟;
S5、制备面条:锅中倒入浆水汤和面汤,面汤和浆水汤的重量比为7:2,大火烧开后加入面条,煮熟后捞出盛碗加入酱油,再倒入香油、撒上辣椒面、摆上香菜即可。
面条为红薯面条。
实施例4
一种具有静心凝神效果的酸浆面的制作工艺,包括以下步骤:
设计备料,其原料按照重量份数计:杏仁6份、核桃6份、榛子6份、松子6份、香菇8份、黑木耳8份、海带8份、紫菜8份、墨鱼25份、小麦15份、糯米15份、白菜25份、白萝卜25份、胡萝卜25份、浆水汤140份、精盐2份、鸡精2份、生姜8份、蒜末6份、香菜6份、酱油8份、辣椒面2份、色拉油10份、面条80份;
S2、制作浆水汤,其具体步骤如下:
A1、将白菜、白萝卜、胡萝卜去根洗净,取一大小合适的盆洗净,将白菜、白萝卜、胡萝卜放入盆中;
A2、向盆中加入开水100份,盖上盖子,放在阳光下曝晒;
A3、自然发酵10天,期间每两天向盆中补充20份开水,发酵完成后菜捞出切碎,浆水汤待用;
S3、制作面汤,其具体步骤如下:
B1、杏仁、核桃、榛子、松子去壳,香菇、黑木耳、海带、紫菜洗净切块,墨鱼用热水泡发之后切块、小麦、糯米冲洗干净后用清水浸泡10min;
B2、在锅中倒入清水,然后将经过上一步处理的糯米、小麦、香菇、黑木耳、海带、紫菜、墨鱼放入锅内,大火烧开后小火炖煮4h;
B3、向锅中加入杏仁、核桃、榛子、松子,搅拌均匀后继续加热1h;
S4、制备佐料:锅中倒入色拉油,烧热后放入生姜、蒜末炒成深红黄色铲起来,倒入浆水汤中,然后添加精盐、鸡精,搅拌4分钟;
S5、制备面条:锅中倒入浆水汤和面汤,面汤和浆水汤的重量比为7:2,大火烧开后加入面条,煮熟后捞出盛碗加入酱油,再倒入香油、撒上辣椒面、摆上香菜即可。
面条为红薯面条。
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)
1.一种具有静心凝神效果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:杏仁3-6份、核桃3-6份、榛子3-6份、松子3-6份、香菇4-8份、黑木耳4-8份、海带4-8份、紫菜4-8份、墨鱼15-25份、小麦10-15份、糯米10-15份、白菜15-25份、白萝卜15-25份、胡萝卜15-25份、浆水汤120-140份、精盐1-2份、鸡精1-2份、生姜5-8份、蒜末3-6份、香菜3-6份、酱油4-8份、辣椒面1-2份、色拉油5-10份、面条60-80份;
S2、制作浆水汤,其具体步骤如下:
A1、将白菜、白萝卜、胡萝卜去根洗净,取一大小合适的盆洗净,将白菜、白萝卜、胡萝卜放入盆中;
A2、向盆中加入开水100份,盖上盖子,放在阳光下曝晒;
A3、自然发酵6-10天,期间每两天向盆中补充20份开水,发酵完成后菜捞出切碎,浆水汤待用;
S3、制作面汤,其具体步骤如下:
B1、杏仁、核桃、榛子、松子去壳,香菇、黑木耳、海带、紫菜洗净切块,墨鱼用热水泡发之后切块、小麦、糯米冲洗干净后用清水浸泡10min;
B2、在锅中倒入清水,然后将经过上一步处理的糯米、小麦、香菇、黑木耳、海带、紫菜、墨鱼放入锅内,大火烧开后小火炖煮2-4h;
B3、向锅中加入杏仁、核桃、榛子、松子,搅拌均匀后继续加热1h;
S4、制备佐料:锅中倒入色拉油,烧热后放入生姜、蒜末炒成深红黄色铲起来,倒入浆水汤中,然后添加精盐、鸡精,搅拌2-4分钟;
S5、制备面条:锅中倒入浆水汤和面汤,面汤和浆水汤的重量比为7:2,大火烧开后加入面条,煮熟后捞出盛碗加入酱油,再倒入香油、撒上辣椒面、摆上香菜即可。
2.根据权利要求1所述的一种具有静心凝神效果的酸浆面的制作工艺,其特征在于,其原料按照重量份数计:杏仁4-5份、核桃4-5份、榛子4-5份、松子4-5份、香菇5-7份、黑木耳5-7份、海带5-7份、紫菜5-7份、墨鱼18-22份、小麦12-14份、糯米12-14份、白菜18-22份、白萝卜18-22份、胡萝卜18-22份、浆水汤125-135份、精盐1-2份、鸡精1-2份、生姜6-7份、蒜末4-5份、香菜4-5份、酱油5-7份、辣椒面1-2份、色拉油6-8份、面条65-75份。
3.根据权利要求1所述的一种具有静心凝神效果的酸浆面的制作工艺,其特征在于,其原料按照重量份数计:杏仁5份、核桃5份、榛子5份、松子5份、香菇6份、黑木耳6份、海带6份、紫菜6份、墨鱼20份、小麦13份、糯米13份、白菜20份、白萝卜20份、胡萝卜20份、浆水汤130份、精盐1份、鸡精1份、生姜7份、蒜末5份、香菜5份、酱油6份、辣椒面1份、色拉油7份、面条70份。
4.根据权利要求1所述的一种具有静心凝神效果的酸浆面的制作工艺,其特征在于:杏仁、核桃、榛子、松子的重量比为1:1:1:1。
5.根据权利要求1所述的一种具有静心凝神效果的酸浆面的制作工艺,其特征在于:香菇、黑木耳、海带、紫菜的重量比为1:1:1:1。
6.根据权利要求1所述的一种具有静心凝神效果的酸浆面的制作工艺,其特征在于:面条为红薯面条。
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CN103766750A (zh) * | 2014-01-11 | 2014-05-07 | 许伟 | 一种特制面条 |
CN105519992A (zh) * | 2014-09-29 | 2016-04-27 | 天津市国至源生物科技有限公司 | 一种增强型猪骨汤底料 |
CN107028089A (zh) * | 2017-05-12 | 2017-08-11 | 万明章 | 一种具有补气活血功能的酸浆面的制作工艺 |
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 |
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CN103766750A (zh) * | 2014-01-11 | 2014-05-07 | 许伟 | 一种特制面条 |
CN105519992A (zh) * | 2014-09-29 | 2016-04-27 | 天津市国至源生物科技有限公司 | 一种增强型猪骨汤底料 |
CN107028089A (zh) * | 2017-05-12 | 2017-08-11 | 万明章 | 一种具有补气活血功能的酸浆面的制作工艺 |
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 |
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