CN109303258A - A kind of Rhizoma Gastrodiae soil alkali noodles and preparation method thereof - Google Patents
A kind of Rhizoma Gastrodiae soil alkali noodles and preparation method thereof Download PDFInfo
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- CN109303258A CN109303258A CN201710634171.3A CN201710634171A CN109303258A CN 109303258 A CN109303258 A CN 109303258A CN 201710634171 A CN201710634171 A CN 201710634171A CN 109303258 A CN109303258 A CN 109303258A
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- buckwheat
- rhizoma gastrodiae
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- water
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 35
- 239000003513 alkali Substances 0.000 title claims abstract description 26
- 239000002689 soil Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims description 8
- 241000219051 Fagopyrum Species 0.000 claims abstract description 83
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 83
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000007787 solid Substances 0.000 claims abstract description 19
- 239000012530 fluid Substances 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000002002 slurry Substances 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 abstract description 3
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- 239000004472 Lysine Substances 0.000 description 3
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- PUQSUZTXKPLAPR-KSSYENDESA-N 4-(beta-D-Glucopyranosyloxy) benzyl alcohol Natural products O([C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1)c1ccc(CO)cc1 PUQSUZTXKPLAPR-KSSYENDESA-N 0.000 description 2
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- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
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- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
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- 241000286209 Phasianidae Species 0.000 description 1
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
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- 238000009825 accumulation Methods 0.000 description 1
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- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
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- 239000011425 bamboo Substances 0.000 description 1
- 235000013605 boiled eggs Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
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- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
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- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000001926 lymphatic effect Effects 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of Rhizoma Gastrodiae soil alkali noodles, composition of raw materials are as follows: by mass percentage, Rhizoma Gastrodiae powder 3~5%, buckwheat crystalline solid 3~5%, flour 55~65%, surplus are water.Production method and step are as follows: one, do Rhizoma Gastrodiae rhizome air dry, break into fine-powdered；Two, wild whole strain buckwheat is taken, ash is sintered into, ash is put into wooden cylinder, with boiling water filtering buckwheat ash, collects buckwheat filtered fluid, then the heating of buckwheat filtered fluid is boiled into obtain buckwheat crystalline solid；Three, flour and water are weighed by recipe ratio, flour is uniformly mixed with water, obtains flour slurries；Four, by buckwheat crystalline solid obtained by step 2, flour and the resulting Rhizoma Gastrodiae powder of step 1 is added by formula rate, is uniformly mixed, obtains buckwheat Rhizoma Gastrodiae mixture；Five, the resulting buckwheat Rhizoma Gastrodiae mixture of step 4 is sent into flour stranding machine and presses skin wire-drawing shape, obtain buckwheat Rhizoma Gastrodiae soil alkali noodles；Six, the Rhizoma Gastrodiae soil alkali noodles of forming are subjected to nature air dry, are cut after dry, packaging, storage.
Description
Technical field
The present invention relates to a kind of Rhizoma Gastrodiae soil alkali noodles and preparation method thereof, belong to food processing technology field.
Background technique
Noodles be it is a kind of easy to make and convenient to eat, it is full of nutrition, can staple food again can fast food health-care food,
Its main nutrient composition has protein, fat, carbohydrate etc., absorption easy to digest, have improve anaemia, strengthen immunity,
Balanced nutrients absorption and other effects is received and is liked by people already.As the improvement of people's living standards, everybody to taste and
The demand of nutrition also can be more and more abundant, leads to the health of the diversification and nutrition of demand, and ready-made noodle product is opposite
It is abundant, but there is presently no the noodles being made into buckwheat or Rhizoma Gastrodiae, and both food materials be all nutrition it is more abundant,
How the foodstuff very useful to people's health with it is made into instant edible and noodles good in taste, this is current
There are the problem of.
Summary of the invention
The technical problem to be solved by the present invention is providing a kind of Rhizoma Gastrodiae soil alkali noodles and preparation method thereof, crystallized with buckwheat
Rhizoma Gastrodiae soil alkali noodles taste that body and Rhizoma Gastrodiae powder and flour are made by mixing and good in taste, it is full of nutrition, it can both improve human body
Health is built up health, and the taste of people is also improved, and increases the range of choice of people, enriches the kind of noodles.
The technical scheme is that a kind of Rhizoma Gastrodiae soil alkali noodles, by mass percentage are as follows: Rhizoma Gastrodiae powder 3~5%, buckwheat knot
Crystal 3~5%, flour 55~65%, surplus are water.
The buckwheat crystalline solid the preparation method comprises the following steps: choose the buckwheat of whole strain, be highly 0.3~0.9m, late June extremely
It is picked during early October, buckwheat ash is put into wooden cylinder by dinectly bruning at buckwheat ash, and the palm fibre of thickness 30cm is used in wooden cylinder bottom
Stratum reticulare does strainer, and buckwheat ash is tamped to along downward 30cm, pouring leaching buckwheat ash from wooden cylinder top with boiled boiling water on cylinder mouth,
The buckwheat filtered fluid filtered out through bottom is collected, then the heating of buckwheat filtered fluid is boiled into obtain buckwheat crystalline solid.
A kind of Rhizoma Gastrodiae soil alkali noodles, production method and step are as follows:
Step 1: Rhizoma Gastrodiae rhizome air dry is done, fine-powdered is broken into；
Step 2: weighing flour and water, 25~30 degree are heated the water to, is uniformly mixed with the warm water of heating with flour, obtains flour
Slurries；
Step 3: Rhizoma Gastrodiae powder and buckwheat crystalline solid is added in flour slurries obtained by step 2, it is uniformly mixed, it is mixed obtains buckwheat Rhizoma Gastrodiae
Close material；
Step 4: the resulting buckwheat Rhizoma Gastrodiae mixture of step 3 is sent into flour stranding machine pressure skin molding, Rhizoma Gastrodiae soil alkali noodles are obtained；
Step 5: molding Rhizoma Gastrodiae soil alkali noodles are carried out nature air dry, cut after dry, packaging, storage.
Beneficial effects of the present invention are as follows:
1, buckwheat sugariness is cool, there is the wide intestines of appetizing, lower gas disperse accumulation.Control dry cholera, the effect of stomach is stagnant, chronic diarrhea；Use buckwheat
Wheat is cooked the food such as noodles, He Le, bean jelly, and the glutelin content of buckwheat is very low, and main protein is globulin.Contained by buckwheat
Lysine content in essential amino acid is high and the content of methionine is low, amino acid pattern can with main cereal (such as wheat,
Corn, the lysine content of rice are lower) it is complementary.
The carbohydrate of buckwheat is mainly starch.Because particle is relatively fine, compared with other cereals, has and be easy
Cooked, easy the characteristics of digesting, being easily worked.
Buckwheat dietary fiber rich in, content are 10 times of general purification rice；Iron that buckwheat contains, manganese, zinc
Equal microelements are also abundanter than general cereal.
B family vitamin, vitamin E, chromium, phosphorus, calcium, iron, lysine, amino acid, fatty acid, linoleic acid, niacin, cigarette
Acid, rutin etc..
2, gastrodine/gastrodia tuber rich in Gastrodin, gastrodia elata polysaccharide, vitamin A, glucoside, alkaloid, vanillyl alcohol, vanillin,
Succinic acid, cupreol, lymphatic temperament etc., wherein Gastrodin and gastrodia elata polysaccharide are main components.Meals can be entered, gastrodia-walnut is made
Fish, Rhizoma Gastrodiae stewing native chicken, Rhizoma Gastrodiae bamboo juice congee, Rhizoma Gastrodiae steamed spicy cabbage and pork, Rhizoma Gastrodiae braised oxtail, Rhizoma Gastrodiae duck, Rhizoma Gastrodiae boiled egg, Rhizoma Gastrodiae pheasant
Chafing dish, Rhizoma Gastrodiae pig brain congee, Rhizoma Gastrodiae Pig spareribs chafing dish, Rhizoma Gastrodiae are stewed pigeon, Rhizoma Gastrodiae fish head soup etc. and are eaten, and certain treatment can be also played
Effect.
3, innovation of the invention is, both food materials are combined, and a kind of Rhizoma Gastrodiae soil is made into together with flour
Alkali noodles, mouthfeel is satiny, sweet and dilitious, can both improve human health, build up health, and also enriching people needs the taste of noodles
It asks, it is preferable through practical effect.
Specific embodiment
The present invention is further introduced below with reference to specific embodiment:
Embodiment 1:
A kind of Rhizoma Gastrodiae soil alkali noodles, formula and production method are as follows: composition of raw materials are as follows: by mass percentage, Rhizoma Gastrodiae powder 3%, buckwheat
Crystalline solid 5%, flour 65%, surplus are water.
Further, buckwheat crystalline solid the preparation method comprises the following steps: choose wild whole strain buckwheat, be highly 0.4~0.9m,
Late June is picked to during early October, and buckwheat ash is put into wooden cylinder by dinectly bruning at buckwheat ash, and wooden cylinder bottom is used
The brown stratum reticulare of thick 30cm does strainer, by buckwheat ash tamp on cylinder mouth along lower 30cm, from wooden cylinder top with boiled 100 DEG C
Boiling water pours leaching buckwheat ash, collects the buckwheat filtered fluid that filters out through bottom, until buckwheat filtered fluid is more limpid, then by buckwheat
Wheat filtered fluid carries out heating and boils to obtain buckwheat crystalline solid.It is picked in late June to during early October, at this moment exactly buckwheat
The fruiting period of wheat, the buckwheat picked during this section, nutrient content highest, nutrition are most abundant.Strainer is done with the brown stratum reticulare of 30cm thickness, it can
Adequately the slag in ash to be filtered out, and such as buckwheat element of the beneficial in buckwheat, then it can be retained in filtered fluid, then pass through
Boil to obtain buckwheat crystalline solid.
A kind of Rhizoma Gastrodiae soil alkali noodles, production method and step are as follows:
Step 1: Rhizoma Gastrodiae rhizome air dry is done, fine-powdered is broken into；
Step 2: weighing flour and water by formula rate, 25 ° of warm water is heated the water to, is impregnated flour 30 minutes with warm water,
Defibrination is carried out again, obtains flour slurries；First carried out impregnating 30 minutes with 25 ° of warm water, can adequately retain nutrition in flour at
Part such as carbohydrate, fat oil, amino acid and vitamin, when carrying out defibrination, can make to grind slurries are uniform, the noodle texture worked it out
Preferably, good toughness, it is not easy to be completely cured.
Step 3: slurries obtained by step 2 are added Rhizoma Gastrodiae powder and buckwheat crystalline solid by formula rate, are adequately mixed
Conjunction stirs evenly, and obtains buckwheat Rhizoma Gastrodiae mixture；
Step 4: the resulting buckwheat Rhizoma Gastrodiae mixture of step 3, which is sent into flour stranding machine, presses skin wire-drawing shape, Rhizoma Gastrodiae soil alkali noodles are obtained；
Step 5: molding Rhizoma Gastrodiae soil alkali noodles are carried out nature air dry, cut after dry, packaging, storage.By naturally cool
It shines, air-dries, rather than dried, is not destroyed also for the nutrition retained in noodles, the face that natural air dry comes out
Item is easy to maintain, good for health without adding any preservative.
Embodiment 2:
A kind of Rhizoma Gastrodiae soil alkali noodles, formula and production method are as follows: composition of raw materials are as follows: by mass percentage, Rhizoma Gastrodiae powder 5%, buckwheat
Crystalline solid 3%, flour 55%, surplus are water.
Its production method and step are as follows:
The buckwheat crystalline solid the preparation method comprises the following steps: choose wild whole strain buckwheat, be highly 0.3~0.9m, late June extremely
It is picked during early October, buckwheat ash is put into wooden cylinder by dinectly bruning at buckwheat ash, and the palm fibre of thickness 30cm is used in wooden cylinder bottom
Stratum reticulare does strainer, and buckwheat ash is tamped to along lower 30cm, pouring leaching buckwheat from wooden cylinder top with 100 DEG C boiled of boiling water on cylinder mouth
Wheat ash, collects the buckwheat filtered fluid that filters out through bottom, until buckwheat filtered fluid is more limpid, then by buckwheat filtered fluid into
Row heating boils to obtain buckwheat crystalline solid.It is picked in late June to during early October, at this moment the exactly fruiting period of buckwheat,
The buckwheat picked during this section, buckwheat cellulose content highest, nutrition are most abundant.Strainer is done with the brown stratum reticulare of 30cm thickness, it can be abundant
The slag in ash is filtered out, and the beneficial in buckwheat can be just retained in filtered fluid, then boiled and to obtain buckwheat crystallization
Body.
A kind of Rhizoma Gastrodiae soil alkali noodles, production method and step are as follows:
Step 1: Rhizoma Gastrodiae rhizome air dry is done, fine-powdered is broken into；
Step 2: weighing flour by formula rate, 30 ° of warm water is heated the water to, is impregnated flour 50 minutes with warm water, then into
Row defibrination obtains flour slurries；
Step 3: Rhizoma Gastrodiae powder and buckwheat crystalline solid is added by formula rate, is uniformly mixed, obtains by flour slurries obtained by step 2
Buckwheat Rhizoma Gastrodiae mixture；
Step 4: the resulting buckwheat Rhizoma Gastrodiae mixture of step 3, which is sent into flour stranding machine, presses skin wire-drawing shape, Rhizoma Gastrodiae soil alkali noodles are obtained；
Step 5: molding Rhizoma Gastrodiae soil alkali noodles are carried out nature air dry, cut after dry, packaging, storage.
Claims (3)
1. a kind of Rhizoma Gastrodiae soil alkali noodles, it is characterised in that: by mass percentage are as follows: Rhizoma Gastrodiae powder 3~5%, buckwheat crystalline solid 3~5%,
Flour 55~65%, surplus are water.
2. a kind of Rhizoma Gastrodiae soil alkali noodles according to claim 1, it is characterised in that: the preparation method of the buckwheat crystalline solid
Are as follows: choose the buckwheat of whole strain, be highly 0.3~0.9m, picked in late June to during early October, dinectly bruning at
Buckwheat ash, buckwheat ash is put into wooden cylinder, strainer is done with the brown stratum reticulare of thickness 30cm in wooden cylinder bottom, and buckwheat ash is tamped to cylinder mouth
Along downward 30cm, leaching buckwheat ash is poured from wooden cylinder top with boiled boiling water, collects the buckwheat filtered fluid filtered out through bottom,
The heating of buckwheat filtered fluid is boiled into obtain buckwheat crystalline solid again.
3. a kind of production method of Rhizoma Gastrodiae soil alkali noodles according to claim 1 or 2, it is characterised in that: Step 1: by day
Snippings stem air dry is dry, breaks into fine-powdered；
Step 2: weighing flour and water, 25~30 degree are heated the water to, is uniformly mixed with the warm water of heating with flour, obtains flour
Slurries；
Step 3: Rhizoma Gastrodiae powder and buckwheat crystalline solid is added in flour slurries obtained by step 2, it is uniformly mixed, it is mixed obtains buckwheat Rhizoma Gastrodiae
Close material；
Step 4: the resulting buckwheat Rhizoma Gastrodiae mixture of step 3 is sent into flour stranding machine pressure skin molding, Rhizoma Gastrodiae soil alkali noodles are obtained；
Step 5: molding Rhizoma Gastrodiae soil alkali noodles are carried out nature air dry, cut after dry, packaging, storage.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401126A (en) * | 2020-11-28 | 2021-02-26 | 龙忠全 | Method for preparing noodles containing soda |
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2017
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401126A (en) * | 2020-11-28 | 2021-02-26 | 龙忠全 | Method for preparing noodles containing soda |
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Application publication date: 20190205 |