CN107996983A - A kind of purple perilla face and preparation method thereof - Google Patents
A kind of purple perilla face and preparation method thereof Download PDFInfo
- Publication number
- CN107996983A CN107996983A CN201610924099.3A CN201610924099A CN107996983A CN 107996983 A CN107996983 A CN 107996983A CN 201610924099 A CN201610924099 A CN 201610924099A CN 107996983 A CN107996983 A CN 107996983A
- Authority
- CN
- China
- Prior art keywords
- purple perilla
- parts
- face
- perilla
- product
- 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
- 235000004347 Perilla Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 244000124853 Perilla frutescens Species 0.000 title description 36
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 24
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 24
- 235000012149 noodles Nutrition 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 239000000047 product Substances 0.000 claims description 15
- 238000005096 rolling process Methods 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 201000010099 disease Diseases 0.000 claims description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 8
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 2
- 239000000843 powder Substances 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 4
- 230000001953 sensory effect Effects 0.000 abstract description 3
- 210000003205 muscle Anatomy 0.000 description 2
- 206010063659 Aversion Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 241000234314 Zingiber Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- -1 azo formyl Amine Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
Classifications
-
- 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
- Noodles (AREA)
Abstract
The invention discloses a kind of purple perilla face and preparation method thereof, the purple perilla face is mainly prepared by perilla leaf, flour, edible salt and sodium carbonate.Noodles are made with purple perilla and flour in the present invention together, and manufactured noodles do not add any gluten-strengthening agent, and manufactured sensory of noodles is good, there is light fragrant, full of nutrition, often edible, have good health-care effect to taste, and manufacture craft is simple.
Description
Technical field
The present invention relates to a kind of production method of noodles, particularly a kind of purple perilla face and preparation method thereof.
Background technology
Purple perilla, purple perilla (scientific name:Perilla frutescens (L.) Britt.), alias:Osmanthus is weak, common perilla, it is red Soviet Union etc.;
For Labiatae annual herb plant.Perilla leaf can dissipate exterior cold, and sweating power is stronger, for chill table disease, see aversion to cold, fever, nothing
The diseases such as sweat, often with ginger with use;As table disease has the stagnation of the circulation of vital energy concurrently, have with rhizoma cyperi, dried orange peel to be equal and use.The wide middle perilla leaf of promoting the circulation of qi is used for spleen
Stomach Qi is stagnant, uncomfortable in chest, evil of vomitting.China is originated in, purple perilla and flour are made into noodles together, so manufactured nutrition is relatively abundanter, also
With good health-care effect.But there is not the relevant report that purple perilla is made to noodles also.In addition, in the prior art, making
During noodles, to strengthen muscle degree, elasticity and the beauty of noodles, substantial amounts of gluten-strengthening agent is usually added in noodles（Such as azo formyl
Amine）, add these additives and although ensure that the mouthfeel of noodles and any surface finish are bright in vain, but long-term consumption is unfavorable to human body.
The content of the invention
It is an object of the present invention to provide a kind of purple perilla face and preparation method thereof.The present invention is made together with purple perilla and flour
Into noodles, manufactured noodles do not add any gluten-strengthening agent, and manufactured sensory of noodles is good, there is light fragrant, full of nutrition, warp
Often feeding is used, and has good health-care effect to taste, and manufacture craft is simple.
In order to solve the above technical problems, the present invention is realized using following technical scheme：A kind of purple perilla face, by weight
Calculate, be mainly prepared by 0.1-0.5 parts of 40-70 parts of perilla leaf, 200-300 parts of flour, 1-8 parts of edible salt and sodium carbonate.
Foregoing purple perilla face, calculates by weight, mainly by 50-60 parts of perilla leaf, 230-270 parts of flour, edible salt 2-4
0.2-0.4 parts of part and sodium carbonate are prepared.
Foregoing purple perilla face, calculates by weight, mainly by 55 parts of perilla leaf, 250 parts of flour, 3 parts of edible salt and carbonic acid
0.3 part of sodium is prepared.
A kind of production method in foregoing purple perilla face, comprises the following steps：
（1）Fresh, tender and crisp, no disease and pests harm, the perilla leaf without rotten leaf are selected, is cleaned up, it is spare, obtain A product；
（2）Purple perilla after cleaning is put into juicer, the clear water that weight is 10-12 times of purple perilla weight is added, purple perilla is beaten
Into juice, then edible salt and sodium carbonate are sequentially added into purple perilla juice, mix, obtain B product；
（3）The B product that temperature is 20-30 DEG C are added in flour, stirring 20-30min makes agglomerating；Dough is stood into 20-30min,
Obtain dough；
（4）Dough is subjected to continuous rolling and has the face band steering procedure of at least 2 times, the face band for then crossing rolling in rolling
Cut after noodle press is pressed into the thin slice that thickness is 1-2mm, gained slitting is cured into 40-50s in the micro-wave oven of 1kw, finally
Cooled to room temperature is packed after dry 2.5-3h at 55-60 DEG C to obtain the final product.
The production method in foregoing purple perilla face, comprises the following steps：
（1）Fresh, tender and crisp, no disease and pests harm, the perilla leaf without rotten leaf are selected, is cleaned up, it is spare, obtain A product；
（2）Purple perilla after cleaning is put into juicer, the clear water that weight is 11 times of purple perilla weight is added, purple perilla is broken into
Juice, then edible salt and sodium carbonate are sequentially added into purple perilla juice, mix, obtain B product；
（3）The B product that temperature is 20-30 DEG C are added in flour, stirring 25min makes agglomerating；Dough is stood into 25min, obtains dough；
（4）Dough is subjected to continuous rolling and has the face band steering procedure of at least 2 times, the face band for then crossing rolling in rolling
Cut after noodle press is pressed into the thin slice that thickness is 1-2mm, gained slitting is cured into 45s in the micro-wave oven of 1kw, is finally existed
Cooled to room temperature is packed after dry 2.8h at 55-60 DEG C to obtain the final product.
The invention has the advantages that：
1st, purple perilla and flour are fabricated to noodles by the present invention jointly, its is full of nutrition, often edible, has to taste and protects well
Strong effect, and manufacture craft is simple.
2nd, noodles uniform and smooth of the present invention, has micro-perfume gas, pure in mouth feel, Storage period length, is a kind of pure natural battalion
Support food.
3rd, any gluten-strengthening agent of addition is not added in noodles of the present invention, but manufactured noodles muscle degree and elasticity are really fine,
Tooth is not sticked when eating, muddy soup is not easy when boiling.
4th, sensory of noodles of the present invention is pure, free from extraneous odour, there is light fragrant.
The present invention is further illustrated by the following examples, but not as limitation of the present invention.
Embodiment：
Embodiment 1.
Formula：Perilla leaf 55kg, flour 250kg, edible salt 3kg and sodium carbonate 0.3kg.
Production method：
（1）Fresh, tender and crisp, no disease and pests harm, the perilla leaf without rotten leaf are selected, is cleaned up, it is spare, obtain A product；
（2）Purple perilla after cleaning is put into juicer, the clear water that weight is 11 times of purple perilla weight is added, purple perilla is broken into
Juice, then edible salt and sodium carbonate are sequentially added into purple perilla juice, mix, obtain B product；
（3）The B product that temperature is 20-30 DEG C are added in flour, stirring 25min makes agglomerating；Dough is stood into 25min, obtains dough；
（4）Dough is subjected to continuous rolling and has the face band steering procedure of at least 2 times, the face band for then crossing rolling in rolling
Cut after noodle press is pressed into the thin slice that thickness is 1-2mm, gained slitting is cured into 45s in the micro-wave oven of 1kw, is finally existed
Cooled to room temperature is packed after dry 2.8h at 55-60 DEG C to obtain the final product.
Claims (5)
- A kind of 1. purple perilla face, it is characterised in that：Calculate by weight, mainly by 40-70 parts of perilla leaf, 200-300 parts of flour, food It is prepared with 0.1-0.5 parts of 1-8 parts of salt and sodium carbonate.
- 2. purple perilla face as claimed in claim 1, it is characterised in that：Calculate by weight, mainly by 50-60 parts of perilla leaf, face 0.2-0.4 parts of 230-270 parts of powder, 2-4 parts of edible salt and sodium carbonate are prepared.
- 3. purple perilla face as claimed in claim 2, it is characterised in that：Calculate by weight, mainly by 55 parts of perilla leaf, flour 0.3 part of 250 parts, 3 parts of edible salt and sodium carbonate are prepared.
- 4. the production method in a kind of purple perilla face as any one of claim 1-3, it is characterised in that including following step Suddenly：（1）Fresh, tender and crisp, no disease and pests harm, the perilla leaf without rotten leaf are selected, is cleaned up, it is spare, obtain A product；（2）Purple perilla after cleaning is put into juicer, the clear water that weight is 10-12 times of purple perilla weight is added, purple perilla is beaten Into juice, then edible salt and sodium carbonate are sequentially added into purple perilla juice, mix, obtain B product；（3）The B product that temperature is 20-30 DEG C are added in flour, stirring 20-30min makes agglomerating；Dough is stood into 20-30min, Obtain dough；（4）Dough is subjected to continuous rolling and has the face band steering procedure of at least 2 times, the face band for then crossing rolling in rolling Cut after noodle press is pressed into the thin slice that thickness is 1-2mm, gained slitting is cured into 40-50s in the micro-wave oven of 1kw, finally Cooled to room temperature is packed after dry 2.5-3h at 55-60 DEG C to obtain the final product.
- 5. the production method in purple perilla face as claimed in claim 4, it is characterised in that：Comprise the following steps：（1）Fresh, tender and crisp, no disease and pests harm, the perilla leaf without rotten leaf are selected, is cleaned up, it is spare, obtain A product；（2）Purple perilla after cleaning is put into juicer, the clear water that weight is 11 times of purple perilla weight is added, purple perilla is broken into Juice, then edible salt and sodium carbonate are sequentially added into purple perilla juice, mix, obtain B product；（3）The B product that temperature is 20-30 DEG C are added in flour, stirring 25min makes agglomerating；Dough is stood into 25min, obtains dough；（4）Dough is subjected to continuous rolling and has the face band steering procedure of at least 2 times, the face band for then crossing rolling in rolling Cut after noodle press is pressed into the thin slice that thickness is 1-2mm, gained slitting is cured into 45s in the micro-wave oven of 1kw, is finally existed Cooled to room temperature is packed after dry 2.8h at 55-60 DEG C to obtain the final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610924099.3A CN107996983A (en) | 2016-10-29 | 2016-10-29 | A kind of purple perilla face and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610924099.3A CN107996983A (en) | 2016-10-29 | 2016-10-29 | A kind of purple perilla face and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107996983A true CN107996983A (en) | 2018-05-08 |
Family
ID=62047693
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610924099.3A Pending CN107996983A (en) | 2016-10-29 | 2016-10-29 | A kind of purple perilla face and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107996983A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771792A (en) * | 2019-12-02 | 2020-02-11 | 湖南神宫食品有限公司 | Fish and highland barley noodles and preparation method thereof |
| CN110800925A (en) * | 2019-12-20 | 2020-02-18 | 湖北双竹生态食品开发股份有限公司 | Purple perilla nutritional health-care noodles and processing method thereof |
| CN110881616A (en) * | 2019-12-11 | 2020-03-17 | 内蒙古自治区农牧业科学院 | Potato and oat instant noodles and making method thereof |
| CN112544876A (en) * | 2020-12-18 | 2021-03-26 | 窦观一 | Dual-purpose selenium-rich purple perilla tea noodles capable of reducing cold and mobile phone fatigue symptoms and making method |
-
2016
- 2016-10-29 CN CN201610924099.3A patent/CN107996983A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771792A (en) * | 2019-12-02 | 2020-02-11 | 湖南神宫食品有限公司 | Fish and highland barley noodles and preparation method thereof |
| CN110881616A (en) * | 2019-12-11 | 2020-03-17 | 内蒙古自治区农牧业科学院 | Potato and oat instant noodles and making method thereof |
| CN110800925A (en) * | 2019-12-20 | 2020-02-18 | 湖北双竹生态食品开发股份有限公司 | Purple perilla nutritional health-care noodles and processing method thereof |
| CN112544876A (en) * | 2020-12-18 | 2021-03-26 | 窦观一 | Dual-purpose selenium-rich purple perilla tea noodles capable of reducing cold and mobile phone fatigue symptoms and making method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104642892A (en) | Preparation method of red rice vermicelli | |
| CN107996983A (en) | A kind of purple perilla face and preparation method thereof | |
| CN104286318A (en) | Wheat germ acetic acid milk tea and preparation method thereof | |
| CN103766724A (en) | Wax gourd-pearl barley porridge | |
| CN104323334A (en) | Intelligence promoting health care fish ball and making method thereof | |
| CN105145780A (en) | Sucrose-free coix seed hericium erinaceus biscuit and making method thereof | |
| CN104351656A (en) | kudzuvine root powder dumpling | |
| CN104187390B (en) | A kind of preparation method of strawberry flavor rice crust | |
| CN103767037A (en) | Ginger juice solid drink granule | |
| CN105361024A (en) | Processing method of Hakka dry carambola | |
| CN106616919A (en) | Functional nutrient bean vermicelli | |
| CN111053123A (en) | Chili oil and preparation method thereof | |
| CN103766543B (en) | A kind of ginger juice tea beverage | |
| CN103355585A (en) | Health-care mung bean sweet green rice ball containing traditional Chinese medicines | |
| CN105685898A (en) | Sour and spicy bamboo shoots and pickling method thereof | |
| CN105105237A (en) | Jasmine fragrance coconut juice flavor ginger juice beverage and preparation method thereof | |
| CN203748566U (en) | Health fudge | |
| CN102461812A (en) | Dateplum persimmon health food and preparation method thereof | |
| CN104982954A (en) | Face beautifying and blood replenishing honey pot and stone bowl low-fat armored duck and preparation method thereof | |
| CN103494236A (en) | Zongzi-flavor roast chicken breast and preparation method thereof | |
| CN104171964A (en) | Nutritional and health porridge | |
| CN103535583A (en) | Vegetable glutinous rice flour and preparation method thereof | |
| CN107836703A (en) | A kind of lily sweet potato health bean vermicelli and preparation method thereof | |
| CN105876326A (en) | Nutritive porridge capable of nourishing stomach and making method of nutritive porridge | |
| CN106666645A (en) | Fresh shrimp sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180508 |