CN108522986A - A kind of okra green nourishing vermicelli and its preparation process - Google Patents
A kind of okra green nourishing vermicelli and its preparation process Download PDFInfo
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- CN108522986A CN108522986A CN201810337907.5A CN201810337907A CN108522986A CN 108522986 A CN108522986 A CN 108522986A CN 201810337907 A CN201810337907 A CN 201810337907A CN 108522986 A CN108522986 A CN 108522986A
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- 241001075517 Abelmoschus Species 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 77
- 235000013312 flour Nutrition 0.000 claims abstract description 47
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 42
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 24
- 239000011669 selenium Substances 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 20
- 238000012545 processing Methods 0.000 claims abstract description 16
- 239000003513 alkali Substances 0.000 claims abstract description 14
- 235000005911 diet Nutrition 0.000 claims abstract description 14
- 230000000378 dietary effect Effects 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims abstract description 10
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- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 241000237502 Ostreidae Species 0.000 claims description 24
- 235000020636 oyster Nutrition 0.000 claims description 24
- 239000011812 mixed powder Substances 0.000 claims description 17
- 239000000706 filtrate Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 235000019606 astringent taste Nutrition 0.000 claims description 7
- 238000003801 milling Methods 0.000 claims description 7
- 230000007480 spreading Effects 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 230000009471 action Effects 0.000 claims description 3
- 238000002474 experimental method Methods 0.000 claims description 3
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
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- 238000002791 soaking Methods 0.000 claims description 3
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- 235000015097 nutrients Nutrition 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 150000002496 iodine Chemical class 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 abstract description 10
- 239000011782 vitamin Substances 0.000 abstract description 10
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- 229930003231 vitamin Natural products 0.000 abstract description 10
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- 238000005303 weighing Methods 0.000 abstract 1
- 240000004507 Abelmoschus esculentus Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 244000060234 Gmelina philippensis Species 0.000 description 4
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- 235000012149 noodles Nutrition 0.000 description 3
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- 241000196324 Embryophyta Species 0.000 description 2
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- 206010020772 Hypertension Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
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- 230000002929 anti-fatigue Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- 239000010985 leather Substances 0.000 description 1
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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
- 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
- A23L17/50—Molluscs
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- 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
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- 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
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- Marine Sciences & Fisheries (AREA)
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Abstract
The invention discloses a kind of okra green nourishing vermicelli and its preparation processes, are related to pastries technical field.Include following component by weight part：Selenium-rich rye flour 85 90, okra powder 57, egg powder 23, spinach powder 23, yam flour 23, ostreae testa pulverata 12, salt compounded of iodine 0.3 0.6, dietary alkali 0.1 0.5；Preparation process includes raw material disposal, weighing, additive solution preparation, knead dough, curing, tabletting, drying, packaging.The present invention carries out deep processing processing by adding okra in vermicelli, and to okra, solves the problems, such as the loss of vitamin in existing okra while obtaining a kind of vermicelli rich in vitamin.
Description
Technical field
The invention belongs to pastries technical fields, more particularly to a kind of okra green nourishing vermicelli and a kind of okra
The preparation process of green nourishing vermicelli.
Background technology
Vermicelli are if that a kind of thin hair, pure white light are tough, and it is resistance to deposit, the manual wheaten food of resistant to cook, have a circle and thin, also there is width
And it is flat, principal item has common liner, varied fine dried noodles, handcraft dried noodle etc.；There are egg noodle, tomato by the kind point of auxiliary material
Vermicelli, spinach vermicelli, carrot vermicelli, kelp vermicelli, lysine vermicelli etc..Currently, vermicelli have formed staple food type, flavor type, battalion
Support the pattern of the joint developments such as type, health.Vermicelli are always people because in good taste, convenient, price is low, is easy to store
One of favorite main wheaten food.
Okra also known as gumbo, kidney tonifying leather, coffee certain herbaceous plants with big flowers etc., nourishment for vitality, have it is antifatigue, improve immunity of organisms, subtract
The effect of few injury of lungs, anticancer, be a kind of nutritive health-care vegetable, and is liked by public.But consumer generally uses the yellow autumn
Certain herbaceous plants with big flowers is used as culinary art food materials, also fewer to the deep processing research of okra, when making vermicelli, mouthfeel and retention cycle,
And when boiling, boiling water boiling time will have a direct impact on vermicelli itself shape and mouthfeel and okra in vitamin
Loss.
A kind of green nourishing vermicelli are obtained thus, ensure the shape and mouthfeel of vermicelli itself, enhance retention cycle, keep drum
Vitamin in face in okra, which is not lost in, to be solved the problems, such as needed for the present invention.
Invention content
The purpose of the present invention is to provide a kind of okra green nourishing vermicelli and its preparation processes, by adding in vermicelli
Add okra, and deep processing processing is carried out to okra, solves existing Huang while obtaining a kind of vermicelli rich in vitamin
In gumbo the problem of the loss of vitamin.
In order to solve the above technical problems, the present invention is achieved by the following technical solutions：
The present invention is a kind of okra green nourishing vermicelli, includes following component by weight part：Selenium-rich rye flour
85-90, okra powder 5-7, egg powder 2-3, spinach powder 2-3, yam flour 2-3, ostreae testa pulverata 1-2, salt compounded of iodine 0.3-0.6, dietary alkali
0.1-0.5。
Further, include by weight part following component：Selenium-rich rye flour 85, okra powder 5.5, egg powder
2.5, spinach powder 2.5, yam flour 2.5, ostreae testa pulverata 1.5, salt compounded of iodine 0.35, dietary alkali 0.15.
A kind of preparation process of okra green nourishing vermicelli, includes the following steps：
Step 1, raw material disposal：Include removed astringent taste to okra to okra, scalding retain okra in nutrition
Element, crushing of finally squeezing the juice obtain filtrate and filter residue；Spinach remove astringent taste dry milling be made spinach powder and to oyster into
Row is marinated, cooked, dry be milled obtains ostreae testa pulverata；
Step 2 weighs：Selenium-rich rye flour, okra powder, egg powder, spinach powder, yam flour, male is weighed by formula ratio
Oyster powder, salt compounded of iodine and dietary alkali；
Step 3, additive solution are prepared：After taking salt compounded of iodine, dietary alkali to be dissolved in water by step 1 obtain filtrate be added together it is mixed
It closes uniform；
Step 4, knead dough：Okra powder, egg powder, spinach powder, yam flour and ostreae testa pulverata are mixed to get mixed powder；It will be rich
Selenium rye flour is mixed with mixed powder, and prepared additive solution and suitable quantity of water is added and carries out knead dough 10-20 minutes
Obtain dough；Several cuts are delineated in dough surface side using cutter, and spread a small amount of water on cut；
Step 5, curing：It is 90-100 DEG C, relative humidity 55-70% that obtained dough, which is put into temperature, air flowing
The curing chamber that speed is 1-3m/s carries out maturation process 10-30 minutes；
Step 6, tabletting：Dough after curing is pressed into face band using two roll calender, is further rolled and is as thin as thickness and is
1-2mm is finally cut into the face band that width is 3-6mm；
Step 7, drying：Face band is dried in drying chamber；
Step 8, packaging：Vermicelli undercarriage after drying is incited somebody to action, measures, pack to obtain finished product.
Further, it includes following sub-step to carry out processing to okra in the step 1：
S01, it takes okra is clean to drain, scalding is carried out 10-50 seconds to okra with boiling water；
S02, the cooling both ends for draining removal okra and exocuticle are taken out, okra is used into a concentration of 0.05- again
0.2% saline solution scalding 3-5 minutes；
After S03, scalding, takes out and impregnate cooling with clear water immediately；
S04, cut-out are simultaneously squeezed the juice using juice extractor；Filtrate and filter residue is obtained by filtration；
It is S05, filtrate is stored refrigerated spare, filter residue is dried into milling and obtains okra powder.
Further, it includes following sub-step to carry out processing to spinach in the step 1：
S11, it taking spinach is clean to drain, is impregnated 3-15 minutes with saline solution, taking-up drains,
S12, spinach is put into boiling water blanching 20-40 seconds, taking-up is transferred to refrigerating chamber and is quickly cooled down；
S13, being milled after drying spinach after cooling obtains spinach powder.
Further, it includes following sub-step to carry out processing to oyster in the step 1：
S21, it takes oyster decladding to clean, several openning is marked on the surface of oyster with knife；
S22, oyster is pickled 2-3 days with the experiment of 0.1-0.25 times of weight；
S23, marinated oyster is taken out, with saline solution soaking and washing 3-5 times；
S24, clean marinated oyster is cooked, takes out milling after slice dries and obtains ostreae testa pulverata.
Further, the accession of the filtrate in the step 3 is that the considerable amount of okra of okra powder is squeezed the juice obtained by filtering
Amount.
Further, step 4 knead dough includes following sub-step：
S31, okra powder, egg powder, spinach powder, yam flour and ostreae testa pulverata are mixed to get mixed powder；
S32, the selenium-rich rye flour of 1/3-2/3 dosages is put into dough mixing machine and scrapes flat surface；
S33, by the uniform spreading of obtained mixed powder on the surface of bottom selenium-rich rye flour；
S34, mixed powder by the selenium-rich rye flour spreading of remaining 1/3-2/3 dosages in middle level surface on；
S35, using dough mixing machine after mixing, smash with pestle on the surface of dough mixing machine mixed flour and set several recess, will added
It is kept for 1-5 minutes after adding agent solution and suitable quantity of water to be put into the recess smash and set；
S36, dough is obtained within 10-20 minutes using dough mixing machine knead dough, and it is 3-10cm that thickness, which is made, in dough；
S37, several cuts are delineated in dough surface side using cutter, and spreads a small amount of water on cut.
Further, the scratch depth that the dough surface side delineates is 0.1-1cm, and the section of the cut is triangle
Shape structure.
Further, the drying condition of drying chamber is 55 DEG C of temperature 50 C-in the step 7, and humidity 55% -65% is done
It is dry to water content be 13% -14%, speed air flow 1-3m/s.
The invention has the advantages that：
1, the present invention carries out deep processing processing by adding okra in vermicelli, and to okra, obtains one kind and is rich in
Solves the problems, such as the loss of vitamin in existing okra while the vermicelli of vitamin.
2, the present invention passes through the synergistic effect of okra oyster and okra so that of the invention by adding ostreae testa pulverata
Vermicelli have the function of nourishment for vitality.
3, the present invention removes astringent taste to okra, scalding retains nutrient in okra, and crushing of finally squeezing the juice obtains
Filtrate and filter residue, are convenient in this way in the mouthfeel for retaining okra and vitamin will not be lost in keeping okra.
4, the present invention adds egg powder, spinach powder, ostreae testa pulverata and yam flour in vermicelli；So that the vermicelli of the present invention have
Abundant protein, vitamin content；Simultaneously using wanting ingredient, long-term consumption that can improve immunity based on selenium-rich rye flour,
There is certain dietary function to the disease such as constipation, calcium deficiency, hypertension, hyperlipidemia, coronary heart disease, diabetes.
Certainly, it implements any of the products of the present invention and does not necessarily require achieving all the advantages described above at the same time.
Specific implementation mode
Embodiment 1
The present invention is a kind of okra green nourishing vermicelli, includes following component by weight part：Selenium-rich rye flour
85, okra powder 5.5, egg powder 2.5, spinach powder 2.5, yam flour 2.5, ostreae testa pulverata 1.5, salt compounded of iodine 0.35, dietary alkali 0.15.
A kind of preparation process of okra green nourishing vermicelli, includes the following steps：
Step 1, raw material disposal：Include removed astringent taste to okra to okra, scalding retain okra in nutrition
Element, crushing of finally squeezing the juice obtain filtrate and filter residue；Spinach remove astringent taste dry milling be made spinach powder and to oyster into
Row is marinated, cooked, dry be milled obtains ostreae testa pulverata；
Step 2 weighs：Selenium-rich rye flour, okra powder, egg powder, spinach powder, yam flour, male is weighed by formula ratio
Oyster powder, salt compounded of iodine and dietary alkali；
Step 3, additive solution are prepared：After taking salt compounded of iodine, dietary alkali to be dissolved in water by step 1 obtain filtrate be added together it is mixed
It closes uniform；
Step 4, knead dough：Okra powder, egg powder, spinach powder, yam flour and ostreae testa pulverata are mixed to get mixed powder；It will be rich
Selenium rye flour is mixed with mixed powder, and prepared additive solution and suitable quantity of water is added and carries out knead dough 10-20 minutes
Obtain dough；Several cuts are delineated in dough surface side using cutter, and spread a small amount of water on cut；
Step 5, curing：It is 90-100 DEG C, relative humidity 55-70% that obtained dough, which is put into temperature, air flowing
The curing chamber that speed is 1-3m/s carries out maturation process 10-30 minutes；
Step 6, tabletting：Dough after curing is pressed into face band using two roll calender, is further rolled and is as thin as thickness and is
1-2mm is finally cut into the face band that width is 3-6mm；
Step 7, drying：Face band is dried in drying chamber；
Step 8, packaging：Vermicelli undercarriage after drying is incited somebody to action, measures, pack to obtain finished product.
Preferably, it includes following sub-step to carry out processing to okra in step 1：
S01, it takes okra is clean to drain, scalding is carried out 10-50 seconds to okra with boiling water；
S02, the cooling both ends for draining removal okra and exocuticle are taken out, okra is used into a concentration of 0.05- again
0.2% saline solution scalding 3-5 minutes；
After S03, scalding, takes out and impregnate cooling with clear water immediately；
S04, cut-out are simultaneously squeezed the juice using juice extractor；Filtrate and filter residue is obtained by filtration；
It is S05, filtrate is stored refrigerated spare, filter residue is dried into milling and obtains okra powder.
Preferably, it includes following sub-step to carry out processing to spinach in step 1：
S11, it taking spinach is clean to drain, is impregnated 3-15 minutes with saline solution, taking-up drains,
S12, spinach is put into boiling water blanching 20-40 seconds, taking-up is transferred to refrigerating chamber and is quickly cooled down；
S13, being milled after drying spinach after cooling obtains spinach powder.
Preferably, it includes following sub-step to carry out processing to oyster in step 1：
S21, it takes oyster decladding to clean, several openning is marked on the surface of oyster with knife；
S22, oyster is pickled 2-3 days with the experiment of 0.1-0.25 times of weight；
S23, marinated oyster is taken out, with saline solution soaking and washing 3-5 times；
S24, clean marinated oyster is cooked, takes out milling after slice dries and obtains ostreae testa pulverata.
Preferably, the accession of the filtrate in step 3 squeezes the juice for the considerable amount of okra of okra powder and filters obtained quantity.
Preferably, step 4 knead dough includes following sub-step：
S31, okra powder, egg powder, spinach powder, yam flour and ostreae testa pulverata are mixed to get mixed powder；
S32, the selenium-rich rye flour of 1/3-2/3 dosages is put into dough mixing machine and scrapes flat surface；
S33, by the uniform spreading of obtained mixed powder on the surface of bottom selenium-rich rye flour；
S34, mixed powder by the selenium-rich rye flour spreading of remaining 1/3-2/3 dosages in middle level surface on；
S35, using dough mixing machine after mixing, smash with pestle on the surface of dough mixing machine mixed flour and set several recess, will added
It is kept for 1-5 minutes after adding agent solution and suitable quantity of water to be put into the recess smash and set；
S36, dough is obtained within 10-20 minutes using dough mixing machine knead dough, and it is 3-10cm that thickness, which is made, in dough；
S37, several cuts are delineated in dough surface side using cutter, and spreads a small amount of water on cut.
Preferably, the scratch depth that dough surface side delineates is 0.1-1cm, and the section of cut is triangular structure.
Preferably, the drying condition of drying chamber is 55 DEG C of temperature 50 C-in step 7, humidity 55% -65%, dry to containing
Water is 13% -14%, speed air flow 1-3m/s.
Embodiment 2
The present invention is a kind of okra green nourishing vermicelli, includes following component by weight part：Selenium-rich rye flour
84, okra powder 5.5, egg powder 2.5, spinach powder 2, hedgehog hydnum mushroom powder 1.5, yam flour 2.5, ostreae testa pulverata 1.5, salt compounded of iodine 0.35, food
With alkali 0.15.
Hedgehog hydnum mushroom powder and okra powder, egg powder, spinach powder, yam flour and ostreae testa pulverata need to be only mixed to get by preparation process
Mixed powder；Remaining is same as Example 1.
Embodiment 3
The present invention is a kind of okra green nourishing vermicelli, includes following component by weight part：Selenium-rich rye flour
84, okra powder 5.5, egg powder 2.5, spinach powder 2, hedgehog hydnum mushroom powder 1, carrot meal 1, yam flour 2, ostreae testa pulverata 1.5, salt compounded of iodine
0.35, dietary alkali 0.15.
Preparation process only need to be by hedgehog hydnum mushroom powder, carrot meal and okra powder, egg powder, spinach powder, yam flour and ostreae testa pulverata
It is mixed to get mixed powder；Remaining is same as Example 1.
In the description of this specification, the description of reference term " one embodiment ", " example ", " specific example " etc. means
Particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least one implementation of the present invention
In example or example.In the present specification, schematic expression of the above terms may not refer to the same embodiment or example.
Moreover, particular features, structures, materials, or characteristics described can be in any one or more of the embodiments or examples to close
Suitable mode combines.
Present invention disclosed above preferred embodiment is only intended to help to illustrate the present invention.There is no detailed for preferred embodiment
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.These embodiments are chosen and specifically described to this specification, is in order to preferably explain the present invention
Principle and practical application, to enable skilled artisan to be best understood by and utilize the present invention.The present invention is only
It is limited by claims and its full scope and equivalent.
Claims (10)
1. a kind of okra green nourishing vermicelli, it is characterised in that：Include following component by weight part：Selenium-rich rye flour
85-90, okra powder 5-7, egg powder 2-3, spinach powder 2-3, yam flour 2-3, ostreae testa pulverata 1-2, salt compounded of iodine 0.3-0.6, dietary alkali
0.1-0.5。
2. a kind of okra green nourishing vermicelli according to claim 1, which is characterized in that include such as by weight part
Lower component：Selenium-rich rye flour 85, okra powder 5.5, egg powder 2.5, spinach powder 2.5, yam flour 2.5, ostreae testa pulverata 1.5, iodine
Salt 0.35, dietary alkali 0.15.
3. a kind of preparation process of okra green nourishing vermicelli as described in claim 1-2 is any one, which is characterized in that packet
Include following steps：
Step 1, raw material disposal：Include removed astringent taste to okra to okra, scalding retain okra in nutrient,
Crushing of finally squeezing the juice obtains filtrate and filter residue；Spinach remove astringent taste and dries milling spinach powder is made and salts down to oyster
System, cooked, dry be milled obtain ostreae testa pulverata；
Step 2 weighs：By formula ratio weigh selenium-rich rye flour, okra powder, egg powder, spinach powder, yam flour, ostreae testa pulverata,
Salt compounded of iodine and dietary alkali；
Step 3, additive solution are prepared：Step 1 is obtained into filtrate after taking salt compounded of iodine, dietary alkali to be dissolved in water, mixing is added together
It is even；
Step 4, knead dough：Okra powder, egg powder, spinach powder, yam flour and ostreae testa pulverata are mixed to get mixed powder；By selenium-rich black
Wheat flour is mixed with mixed powder, and prepared additive solution and suitable quantity of water is added carries out knead dough and obtain for 10-20 minutes
Dough；Several cuts are delineated in dough surface side using cutter, and spread a small amount of water on cut；
Step 5, curing：It is 90-100 DEG C, relative humidity 55-70% that obtained dough, which is put into temperature, speed air flow
Maturation process is carried out for the curing chamber of 1-3m/s 10-30 minutes；
Step 6, tabletting：Dough after curing is pressed into face band using two roll calender, further rolls and is as thin as thickness as 1-
2mm is finally cut into the face band that width is 3-6mm；
Step 7, drying：Face band is dried in drying chamber；
Step 8, packaging：Vermicelli undercarriage after drying is incited somebody to action, measures, pack to obtain finished product.
4. a kind of preparation process of okra green nourishing vermicelli according to claim 3, which is characterized in that the step
It includes following sub-step to carry out processing to okra in 1：
S01, it takes okra is clean to drain, scalding is carried out 10-50 seconds to okra with boiling water；
S02, the cooling both ends for draining removal okra and exocuticle are taken out, okra is used into a concentration of 0.05-0.2% again
Saline solution scalding 3-5 minutes；
After S03, scalding, takes out and impregnate cooling with clear water immediately；
S04, cut-out are simultaneously squeezed the juice using juice extractor；Filtrate and filter residue is obtained by filtration；
It is S05, filtrate is stored refrigerated spare, filter residue is dried into milling and obtains okra powder.
5. a kind of preparation process of okra green nourishing vermicelli according to claim 3, which is characterized in that the step
It includes following sub-step to carry out processing to spinach in 1：
S11, it taking spinach is clean to drain, is impregnated 3-15 minutes with saline solution, taking-up drains,
S12, spinach is put into boiling water blanching 20-40 seconds, taking-up is transferred to refrigerating chamber and is quickly cooled down；
S13, being milled after drying spinach after cooling obtains spinach powder.
6. a kind of preparation process of okra green nourishing vermicelli according to claim 3, which is characterized in that the step
It includes following sub-step to carry out processing to oyster in 1：
S21, it takes oyster decladding to clean, several openning is marked on the surface of oyster with knife；
S22, oyster is pickled 2-3 days with the experiment of 0.1-0.25 times of weight；
S23, marinated oyster is taken out, with saline solution soaking and washing 3-5 times；
S24, clean marinated oyster is cooked, takes out milling after slice dries and obtains ostreae testa pulverata.
7. a kind of preparation process of okra green nourishing vermicelli according to claim 3, which is characterized in that the step
Accession of the filtrate in 3 is squeezed the juice for the considerable amount of okra of okra powder filters obtained quantity.
8. a kind of preparation process of okra green nourishing vermicelli according to claim 3, which is characterized in that the step
4 knead doughs include following sub-step：
S31, okra powder, egg powder, spinach powder, yam flour and ostreae testa pulverata are mixed to get mixed powder；
S32, the selenium-rich rye flour of 1/3-2/3 dosages is put into dough mixing machine and scrapes flat surface；
S33, by the uniform spreading of obtained mixed powder on the surface of bottom selenium-rich rye flour；
S34, mixed powder by the selenium-rich rye flour spreading of remaining 1/3-2/3 dosages in middle level surface on；
S35, using dough mixing machine after mixing, smash with pestle on the surface of dough mixing machine mixed flour and set several recess, by additive
Solution and suitable quantity of water are kept for 1-5 minutes after being put into the recess smash and set；
S36, dough is obtained within 10-20 minutes using dough mixing machine knead dough, and it is 3-10cm that thickness, which is made, in dough；
S37, several cuts are delineated in dough surface side using cutter, and spreads a small amount of water on cut.
9. a kind of preparation process of okra green nourishing vermicelli according to claim 3 or 8, which is characterized in that described
The scratch depth that dough surface side delineates is 0.1-1cm, and the section of the cut is triangular structure.
10. a kind of preparation process of okra green nourishing vermicelli according to claim 3, which is characterized in that the step
The drying condition of drying chamber is 55 DEG C of temperature 50 C-in rapid 7, and humidity 55% -65%, drying to water content is 13% -14%,
Speed air flow is 1-3m/s.
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| CN111067011A (en) * | 2018-10-19 | 2020-04-28 | 董业升 | Formula and preparation method of pure natural vegetable egg-flour mixed food |
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