CN108450782A - A kind of fish-bone vermicelli and preparation method thereof - Google Patents

A kind of fish-bone vermicelli and preparation method thereof Download PDF

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Publication number
CN108450782A
CN108450782A CN201810304725.8A CN201810304725A CN108450782A CN 108450782 A CN108450782 A CN 108450782A CN 201810304725 A CN201810304725 A CN 201810304725A CN 108450782 A CN108450782 A CN 108450782A
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parts
fish
bone
vermicelli
gained
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田龙
王丽
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Nanyang Normal University
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Nanyang Normal University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03Organic compounds
    • A23L29/035Organic compounds containing oxygen as heteroatom
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of fish-bone vermicelli and preparation method thereof, are made of following raw material:Fish-bone, Radix Glycyrrhizae, ginseng, the sophora bud, Fructus Corni, jujube, fig, Chinese yam, ginkgo leaf, persimmon leaf, lophatherum gracile, grape pip, peameal, wheat flour, salt.Preparation method:Prepare fish-bone;Extracting liquorice etc. is decocted altogether with fish-bone, and mixed-powder is made;Peameal, wheat flour are taken, stir-fry to obtain ripe powder;Jujube etc. is taken, decocts twice, admixing medical solutions is made;By salt, mixed-powder and ripe powder mixing, add admixing medical solutions knead dough, obtain dough blank, cured, tabletting is cut, dry, obtains finished product.The health value of gained vermicelli can be improved through decocting for Chinese herbal medicine, with the methods of herb liquid knead dough for fish-bone in the present invention.Adding citric acid when decocting fish-bone is more advantageous to the calcareous precipitation waited in fish-bone.Comprehensive plurality of raw materials of the present invention, the fish-bone vermicelli of preparation with spleen benefiting and stimulating the appetite, clearing heat and removing internal heat, tonifying middle-Jiao and Qi, replenish the calcium and other effects, can be eaten for a long time.

Description

A kind of fish-bone vermicelli and preparation method thereof
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of fish-bone vermicelli and preparation method thereof.
Background technology
Vermicelli are also known as volume face, bobbin face, be it is a kind of it is resistance to deposit, the manual wheaten food of resistant to cook, shape be in round or flat-shaped, main product Kind there are common liner, varied fine dried noodles, handcraft dried noodle etc., currently, the vermicelli that people eat are based on flour, due to machining accuracy Higher, many nutriments are lost in flour, cause the nutritive value of vermicelli low.And increasingly carrying with people's living standard Height, the vermicelli of existing industrialized production are difficult to meet the need of people in type, nutrition, health care of food effect etc. gradually It asks.
Snakehead, popular name snakeheaded fish are subordinate to Ophiocephaliformes, murrel section, Ophiocephalus in classification.Snakehead has the title of " treasure in fish ", meat flavour It is delicious, nutrition is comprehensive, there is the effect of stasis eliminatings life is new, nourishing is raised.It is easy to digest and absorb because snakeheaded fish meat is rich in high-quality protein, In daily life, we are often edible can not only supplement the nutrients, and enhance disease resistance, can be with brain tonic and intelligence development, to child Intellectual development it is also very good.Not only the flesh of fish is delicious for snakeheaded fish, and fish-bone also has certain edible value, but is often neglected by people Depending on, and it is even more rare by vermicelli prepared by snakeheaded fish bone.
Invention content
It it is an object of the invention to overcome the above problem, provides that a kind of preparation method is simple, delicate mouthfeel, there is certain food Treat the fish-bone vermicelli and preparation method thereof of effect.
To achieve the above object, the technical solution adopted in the present invention is specific as follows:
A kind of fish-bone vermicelli, are made of the raw material of following parts by weight:10-15 parts of fish-bone, 10-20 parts of Radix Glycyrrhizae, 2-3 parts of ginseng, Chinese scholartree It is 2-3 parts of rice, 1-3 parts of Fructus Corni, 3-4 parts of jujube, 4-6 parts of fig, 2-3 parts of Chinese yam, 1-2 parts of ginkgo leaf, 1-2 parts of persimmon leaf, light 2-3 parts of the leaf of bamboo, 2-3 parts of grape pip, 50-60 parts of peameal, 20-30 parts of wheat flour, 1-2.5 parts of salt.
Preferably, the fish-bone vermicelli are made of the raw material of following parts by weight:12 parts of fish-bone, 15 parts of Radix Glycyrrhizae, ginseng 2.5 It is part, 2.5 parts of the sophora bud, 2 parts of Fructus Corni, 3.5 parts of jujube, 5 parts of fig, 2.5 parts of Chinese yam, 1.5 parts of ginkgo leaf, 1.5 parts of persimmon leaf, light 2.5 parts of the leaf of bamboo, 2.5 parts of grape pip, 55 parts of peameal, 25 parts of wheat flour, 2 parts of salt.
The preparation method of above-mentioned fish-bone vermicelli, includes the following steps:
(1)It cleans, smashes after snakeheaded fish fish-bone is removed meat, it is spare;
(2)Extracting liquorice, the sophora bud, ginseng, Fructus Corni and step in proportion(1)Gained fish-bone, obtains mixing material, and water, big fire is added to boil Small fire decocts after boiling, is then beaten, and obtains slurry, and citric acid is added, and homogeneous is carried out through high pressure homogenizer, the soup after homogeneous again into Row spray drying, obtains mixed-powder;
(3)Peameal and wheat flour are taken in proportion, is uniformly mixed, and are stir-fried to fragrance is smelt, are obtained ripe powder;
(4)Jujube, fig, Chinese yam, ginkgo leaf, persimmon leaf, lophatherum gracile, grape pip are taken in proportion, mixing medicinal material is obtained, adds water, are decocted It boils, filters, obtain the dregs of a decoction and liquid;
(5)In step(4)In the gained dregs of a decoction plus water, decoction, filtering obtain liquid;
(6)By step(4)And step(5)Gained liquid mixes, and is concentrated into the 2/3 of original volume, obtains admixing medical solutions, cooling, spare;
(7)By salt, step(2)Gained mixed-powder and step(3)The ripe powder of gained is uniformly mixed, and step is added(6)Gained is mixed Liquid is closed, and at the uniform dough blank of dry and wet;
(8)By step(7)Gained dough blank is cured by aging machine;
(9)By step(8)Gained dough after curing carries out tabletting, and the dough sheet of thick 0.5mm, long 1.4m is made, is then cut into width Degree is the wet vermicelli of 1.5mm;
(10)By step(9)The wet vermicelli drying of gained, is cut into the length of 240mm to get fish-bone vermicelli.
Preferably, step(2)Described in amount of water be 5-6 times of mixing material weight;The decocting time is 4-5h;Institute The amount for stating citric acid is the 2-3% of slurry weight.
Preferably, step(3)Described in stir-frying the time be 3-5min.
Preferably, step(4)Described in amount of water be to mix 5-7 times of medicinal material weight, decocting time 30-40min.
Preferably, step(5)Described in amount of water be to mix 3-5 times of medicinal material weight, decocting time 20-30min.
Preferably, step(8)Described in maturing process be that dough is stirred with the speed of 10~20r/min, mixing time is 20~30min.
Preferably, step(10)Described in drying condition be:In temperature be 40~60 DEG C, relative humidity be 50~60% under Drying to vermicelli water content is 10-12%.
Herbal pharmacology effect of the present invention is as follows:
Radix Glycyrrhizae:It is sweet, flat, the thoughts of returning home, lung, spleen, stomach.With invigorate the spleen and benefit qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, reconcile it is all The effect of medicine, for treating weakness of the spleen and the stomach, lassitude hypodynamia, palpitation, coughing with a lot of sputum, gastral cavity abdomen, four limbs contraction, carbuncle swells sore Poison alleviates the diseases such as drug toxicity/strong.
The sophora bud:It is cold, cool, sweet, flat, Return liver, large intestine channel.Have effects that cooling blood and hemostasis, clearing liver fall fire, for treating intestines wind Have blood in stool, hemorrhoid blood, hematuria, blood strangury, uterine bleeding, blood, dysentery, hot eyes, sore, the diseases such as hypertension.
Ginseng:Sweet, slight bitter, flat, returns spleen, lung, the heart channel of Hang-Shaoyin.With reinforcing vital energy, veins takes off admittedly, reinforce the spleen to benefit the lung, promote the production of body fluid, calm the nerves The effect of, for treat it is physically weak to be taken off, cold weak pulse of limb, spleen eating less, the deficiency syndrome of the lung are breathed with cough, injury thirst, Heat Diabetes, prolonged illness are empty The diseases such as thin, insomnia of palpitating with fear, impotence Gong Leng, heart failure, cardiogenic shock.
Fructus Corni:Sour, puckery, tepor, returns liver and kidney channel.Have effects that tonify the liver and kidney, puckery smart prevent prolapse, for treating dizziness Under tinnitus, soreness of waist and knee joint, impotence and seminal emission, enuresis frequent micturition, uterine bleeding band, profuse sweating collapse, the diseases such as Heat Diabetes.
Jujube:It is sweet, warm, returns spleen, stomach.Have effects that tonifying middle-Jiao and Qi, nourishing blood and tranquilization, for treating spleen eating less, weary The diseases such as power loose stool, hysteria of womam.
Fig:It is sweet, cool, return lung, stomach, large intestine channel.Have effects that clearing heat and promoting fluid, spleen benefiting and stimulating the appetite, removing toxicity for detumescence, is used for Treat abscess of throat, cough caused by dryness trachyphonia, milk rareness, the hot constipation of intestines, loss of appetite, indigestion, dysentery, carbuncle swells, tinea Equal diseases.
Chinese yam:It is sweet, flat, returns spleen, lung, kidney channel.Have effects that tonifying spleen nourishing the stomach, engender liquid and benefic lung, the puckery essence of kidney tonifying, for treating Spleen eating less, endless diarrhea, the deficiency syndrome of the lung breath with cough, under emission due to the kidney deficiency, band, frequent micturition, abnormal heat the diseases such as quench one's thirst.
Ginkgo leaf:It is sweet, bitter, puckery, it puts down.Distributed in heart and lung channels.It astringes the lung, relievings asthma, promoting blood circulation and removing blood stasis, analgesic.For deficiency syndrome of the lung cough and asthma;Hat Worry, angina pectoris, hyperlipidemia.
Persimmon leaf:It is bitter, cold in nature, it is distributed in lung channel.Have effects that relieving cough and relieving asthma, promote the production of body fluid to quench thirst, promoting blood circulation and hemostasis, for treating cough It breathes heavily, quench one's thirst and various internal haemorrhages.
Lophatherum gracile:It is sweet, light, cold, the thoughts of returning home, stomach, small intestinl channel.Have effects that clearing heat and relieving fidgetness, diuresis, it is tired for treating pyreticosis Yearningly, the diseases such as hot urination leaching pain, aphthae.
Grape pip:Containing abundant amino acid, vitamin and minerals etc., there is the effect of health care, beauty.
The beneficial effects of the invention are as follows:
Fish-bone is taken the methods of juice knead dough that obtained vermicelli can be improved by the present invention by decocting for Chinese herbal medicine processing, by decocting for Chinese herbal medicine Healthy nutritive value.Citric acid is added in fish-bone in decoction process, is more advantageous to the precipitation of the active ingredients such as calcareous in fish-bone, side Just absorption of human body.Peameal is also used in the raw material of the present invention, with tonifying middle-Jiao and Qi, the effect of Detoxication utilization.Cumulated volume Invention plurality of raw materials, the fish-bone vermicelli of preparation have spleen benefiting and stimulating the appetite, clearing heat and removing internal heat, tonifying middle-Jiao and Qi, replenish the calcium and other effects, can eat for a long time With.
Specific implementation mode
Below by specific embodiment, the invention will be further described.
Embodiment 1
A kind of fish-bone vermicelli, are made of the raw material of following parts by weight:10 parts of fish-bone, 10 parts of Radix Glycyrrhizae, 2 parts of ginseng, 2 parts of the sophora bud, mountain 1 part of the fruit of medicinal cornel, 3 parts of jujube, 4 parts of fig, 2-3 parts of Chinese yam, 1 part of ginkgo leaf, 1 part of persimmon leaf, 2 parts of lophatherum gracile, 2 parts of grape pip, pea 50 parts of bean powder, 20 parts of wheat flour, 1 part of salt.
The preparation method of above-mentioned fish-bone vermicelli, includes the following steps:
(1)It cleans, smashes after snakeheaded fish fish-bone is removed meat, it is spare;
(2)Extracting liquorice, the sophora bud, ginseng, Fructus Corni and step in proportion(1)Gained fish-bone obtains mixing material, and 5 times of mixing are added The water of material weight, small fire decocts 4h after being boiled by fire, and is then beaten, and obtains slurry, and the citric acid of 2% slurry weight is added, Homogeneous is carried out through high pressure homogenizer, the soup after homogeneous is spray-dried again, obtains mixed-powder;
(3)Peameal and wheat flour are taken in proportion, is uniformly mixed, and 3min is to fragrance is smelt for stir-frying, obtains ripe powder;
(4)Jujube, fig, Chinese yam, ginkgo leaf, persimmon leaf, lophatherum gracile, grape pip are taken in proportion, obtains mixing medicinal material, are added 5 times The water of medicinal material weight is mixed, 30min is decocted, filtering obtains the dregs of a decoction and liquid;
(5)In step(4)The water of 3 times of mixing medicinal material weight is added in the gained dregs of a decoction, decocts 20min, filtering obtains liquid;
(6)By step(4)And step(5)Gained liquid mixes, and is concentrated into the 2/3 of original volume, obtains admixing medical solutions, cooling, spare;
(7)By salt, step(2)Gained mixed-powder and step(3)The ripe powder of gained is uniformly mixed, and step is added(6)Gained is mixed Liquid is closed, and at the uniform dough blank of dry and wet;
(8)By step(7)Gained dough blank stirs dough 30min with the speed of 10r/min by aging machine and is cured;
(9)By step(8)Gained dough after curing carries out tabletting, and the dough sheet of thick 0.5mm, long 1.4m is made, is then cut into width Degree is the wet vermicelli of 1.5mm;
(10)By step(9)The wet vermicelli of gained are 40 DEG C in temperature, and relative humidity is that 50% time drying to vermicelli water content is 12%, The length of 240mm is cut into get fish-bone vermicelli.
Embodiment 2
A kind of fish-bone vermicelli, are made of the raw material of following parts by weight:15 parts of fish-bone, 20 parts of Radix Glycyrrhizae, 3 parts of ginseng, 3 parts of the sophora bud, mountain 3 parts of the fruit of medicinal cornel, 4 parts of jujube, 6 parts of fig, 3 parts of Chinese yam, 2 parts of ginkgo leaf, 2 parts of persimmon leaf, 3 parts of lophatherum gracile, 3 parts of grape pip, pea 60 parts of powder, 30 parts of wheat flour, 2.5 parts of salt.
The preparation method of above-mentioned fish-bone vermicelli, includes the following steps:
(1)It cleans, smashes after snakeheaded fish fish-bone is removed meat, it is spare;
(2)Extracting liquorice, the sophora bud, ginseng, Fructus Corni and step in proportion(1)Gained fish-bone obtains mixing material, and 6 times of mixing are added The water of material weight, small fire decocts 5h after being boiled by fire, and is then beaten, and obtains slurry, and the citric acid of 3% slurry weight is added, Homogeneous is carried out through high pressure homogenizer, the soup after homogeneous is spray-dried again, obtains mixed-powder;
(3)Peameal and wheat flour are taken in proportion, is uniformly mixed, and 5min is to fragrance is smelt for stir-frying, obtains ripe powder;
(4)Jujube, fig, Chinese yam, ginkgo leaf, persimmon leaf, lophatherum gracile, grape pip are taken in proportion, obtains mixing medicinal material, are added 7 times The water of medicinal material weight is mixed, 40min is decocted, filtering obtains the dregs of a decoction and liquid;
(5)In step(4)The water of 5 times of mixing medicinal material weight is added in the gained dregs of a decoction, decocts 30min, filtering obtains liquid;
(6)By step(4)And step(5)Gained liquid mixes, and is concentrated into the 2/3 of original volume, obtains admixing medical solutions, cooling, spare;
(7)By salt, step(2)Gained mixed-powder and step(3)The ripe powder of gained is uniformly mixed, and step is added(6)Gained is mixed Liquid is closed, and at the uniform dough blank of dry and wet;
(8)By step(7)Gained dough blank stirs dough 20min with the speed of 20r/min by aging machine and is cured;
(9)By step(8)Gained dough after curing carries out tabletting, and the dough sheet of thick 0.5mm, long 1.4m is made, is then cut into width Degree is the wet vermicelli of 1.5mm;
(10)By step(9)The wet vermicelli of gained are 60 DEG C in temperature, and relative humidity is that 60% time drying to vermicelli water content is 10%, The length of 240mm is cut into get fish-bone vermicelli.
Embodiment 3
A kind of fish-bone vermicelli, are made of the raw material of following parts by weight:12 parts of fish-bone, 15 parts of Radix Glycyrrhizae, 2.5 parts of ginseng, the sophora bud 2.5 Part, 2 parts of Fructus Corni, 3.5 parts of jujube, 5 parts of fig, 2.5 parts of Chinese yam, 1.5 parts of ginkgo leaf, 1.5 parts of persimmon leaf, 2.5 parts of lophatherum gracile, 2.5 parts of grape pip, 55 parts of peameal, 25 parts of wheat flour, 2 parts of salt.
The preparation method of above-mentioned fish-bone vermicelli, includes the following steps:
(1)It cleans, smashes after snakeheaded fish fish-bone is removed meat, it is spare;
(2)Extracting liquorice, the sophora bud, ginseng, Fructus Corni and step in proportion(1)Gained fish-bone obtains mixing material, and 6 times of mixing are added The water of material weight, small fire decocts 4.5h after being boiled by fire, and is then beaten, and obtains slurry, and the lemon of 2.5% slurry weight is added Lemon acid carries out homogeneous through high pressure homogenizer, and the soup after homogeneous is spray-dried again, obtains mixed-powder;
(3)Peameal and wheat flour are taken in proportion, is uniformly mixed, and 4min is to fragrance is smelt for stir-frying, obtains ripe powder;
(4)Jujube, fig, Chinese yam, ginkgo leaf, persimmon leaf, lophatherum gracile, grape pip are taken in proportion, obtains mixing medicinal material, are added 6 times The water of medicinal material weight is mixed, 35min is decocted, filtering obtains the dregs of a decoction and liquid;
(5)In step(4)The water of 4 times of mixing medicinal material weight is added in the gained dregs of a decoction, decocts 25min, filtering obtains liquid;
(6)By step(4)And step(5)Gained liquid mixes, and is concentrated into the 2/3 of original volume, obtains admixing medical solutions, cooling, spare;
(7)By salt, step(2)Gained mixed-powder and step(3)The ripe powder of gained is uniformly mixed, and step is added(6)Gained is mixed Liquid is closed, and at the uniform dough blank of dry and wet;
(8)By step(7)Gained dough blank stirs dough 25min with the speed of 15r/min by aging machine and is cured;
(9)By step(8)Gained dough after curing carries out tabletting, and the dough sheet of thick 0.5mm, long 1.4m is made, is then cut into width Degree is the wet vermicelli of 1.5mm;
(10)By step(9)The wet vermicelli of gained are 50 DEG C in temperature, and relative humidity is that 55% time drying to vermicelli water content is 11%, The length of 240mm is cut into get fish-bone vermicelli.

Claims (9)

1. a kind of fish-bone vermicelli, which is characterized in that be made of the raw material of following parts by weight:10-15 parts of fish-bone, 10-20 parts of Radix Glycyrrhizae, 2-3 parts of ginseng, 2-3 parts of the sophora bud, 1-3 parts of Fructus Corni, 3-4 parts of jujube, 4-6 parts of fig, 2-3 parts of Chinese yam, 1-2 parts of ginkgo leaf, 1-2 parts of persimmon leaf, 2-3 parts of lophatherum gracile, 2-3 parts of grape pip, 50-60 parts of peameal, 20-30 parts of wheat flour, 1-2.5 parts of salt.
2. fish-bone vermicelli according to claim 1, which is characterized in that be made of the raw material of following parts by weight:It is 12 parts of fish-bone, sweet 15 parts of grass, 2.5 parts of ginseng, 2.5 parts of the sophora bud, 2 parts of Fructus Corni, 3.5 parts of jujube, 5 parts of fig, 2.5 parts of Chinese yam, ginkgo leaf 1.5 Part, 1.5 parts of persimmon leaf, 2.5 parts of lophatherum gracile, 2.5 parts of grape pip, 55 parts of peameal, 25 parts of wheat flour, 2 parts of salt.
3. the method for preparing fish-bone vermicelli described in claims 1 or 2, which is characterized in that include the following steps:
(1)It cleans, smashes after snakeheaded fish fish-bone is removed meat, it is spare;
(2)Extracting liquorice, the sophora bud, ginseng, Fructus Corni and step in proportion(1)Gained fish-bone, obtains mixing material, and water, big fire is added to boil Small fire decocts after boiling, is then beaten, and obtains slurry, and citric acid is added, and carries out homogeneous, then be spray-dried, obtains mixed-powder;
(3)Peameal and wheat flour are taken in proportion, is uniformly mixed, and stir-frying obtains ripe powder;
(4)Jujube, fig, Chinese yam, ginkgo leaf, persimmon leaf, lophatherum gracile, grape pip are taken in proportion, mixing medicinal material is obtained, adds water, are decocted It boils, filters, obtain the dregs of a decoction and liquid;
(5)In step(4)In the gained dregs of a decoction plus water, decoction, filtering obtain liquid;
(6)By step(4)And step(5)Gained liquid mixes, and is concentrated into the 2/3 of original volume, obtains admixing medical solutions, cooling, spare;
(7)By salt, step(2)Gained mixed-powder and step(3)The ripe powder of gained is uniformly mixed, and step is added(6)Gained is mixed Liquid knead dough is closed, dough blank is obtained;
(8)By step(7)Gained dough blank is cured;
(9)By step(8)Gained dough after curing carries out tabletting, and dough sheet is made, then cuts, obtains wet vermicelli;
(10)By step(9)The wet vermicelli drying of gained, is cut into the length of 240mm to get fish-bone vermicelli.
4. the preparation method of fish-bone vermicelli according to claim 3, which is characterized in that step(2)Described in amount of water be mixed 5-6 times of condensation material weight;The decocting time is 4-5h;The amount of the citric acid is the 2-3% of slurry weight.
5. the preparation method of fish-bone vermicelli according to claim 3, which is characterized in that step(3)Described in stir-frying the time be 3-5min。
6. the preparation method of fish-bone vermicelli according to claim 3, which is characterized in that step(4)Described in amount of water be mixed Close medicinal material weight 5-7 times, decocting time 30-40min.
7. the preparation method of fish-bone vermicelli according to claim 3, which is characterized in that step(5)Described in amount of water be mixed Close medicinal material weight 3-5 times, decocting time 20-30min.
8. the preparation method of fish-bone vermicelli according to claim 3, which is characterized in that step(8)Described in maturing process be Dough is stirred with the speed of 10~20r/min, mixing time is 20~30min.
9. the preparation method of fish-bone vermicelli according to claim 3, which is characterized in that step(10)Described in drying condition For:It it is 40~60 DEG C in temperature, relative humidity is that 50~60% times dryings to vermicelli water content is 10-12%.
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