CN110089670A

CN110089670A - A kind of manufacture craft of tomato gravy oat flour

Info

Publication number: CN110089670A
Application number: CN201910329995.9A
Authority: CN
Inventors: 穆春
Original assignee: Beijing Xibei Tribe Catering Management Co Ltd
Current assignee: INNER MONGOLIA XIBEI CATERING GROUP Co.,Ltd.
Priority date: 2019-04-23
Filing date: 2019-04-23
Publication date: 2019-08-06

Abstract

The invention discloses a kind of manufacture crafts of tomato gravy oat flour, are related to food processing technology field, comprising the following steps: S1, stock；S2, pretreatment；S3, prefabricated soup；S4, oat flour nest nest are preheated and are cut；S5, tanning gravy: 280-320 parts of soups, 43-48 parts of Sheep's-parsley fourths and 8-9 parts of gravy oat flour scallion oil mixing are taken, after being heated to boiling, continues to boil 1min, gravy is made；S6, gravy.There is the manufacture craft of tomato gravy oat flour the gravy prepared can promote absorption of the human body to oat flour nest nest nutrition, keep oat flour nest nest easy to digest, gravy and oat flour nest nest are matched, it can avoid individually edible oat flour nest nest and indigestion phenomenon occur, the old man and child for being suitble to digestion power weaker are edible.

Description

A kind of manufacture craft of tomato gravy oat flour

Technical field

The present invention relates to food processing technology fields, more specifically, it relates to a kind of production of tomato gravy oat flour Technique.

Background technique

Oat flour is the flour being process by naked oats, calcic, phosphorus, iron, riboflavin etc. as one of wild goose north Triratna, it Nutritive value is very high；Oat flour not only has resistance to hungry cold-resistant, liver protection, protects kidney, hematopoiesis and the effect of strengthen immunity, and there are also strong Body, brain tonic, clear mesh, beauty function.Often eat oat food can be improved intelligence, reduce cholesterol, prevention diabetes, coronary heart disease, A variety of diseases such as artery sclerosis, hypertension, to the sub-health state for improving body, to improving, greening to all citizens is significant.

Oat flour nest nest, also referred to as oat flour round-bottomed wicker basket Lao, are the Inner Mongol and the civil wheaten food snack of Shanxi central and north extremely frigid zones, It is well received in restaurant restaurant.In wild goose north and Luiliang Mountains, it is fine with " firm ", " harmony " etc. that oat flour round-bottomed wicker basket Lao is eaten in people's imparting Symbol.Whenever old man's birthday, child's full moon or section is met to receive guests, is mostly had meal with this.More to be eaten when the year-end end of the year, with earnestly hope the whole family and Peaceful, people transports smooth and prosperous.

And oat flour nest nest is when independent edible, nondigestible, human body is difficult to absorb the nutriment in oat flour nest nest, digestion The weaker old man of ability and child are easy to cause digestive discomfort, indigestion occur when edible.

Summary of the invention

In view of the deficienciess of the prior art, the first purpose of this invention is to provide a kind of tomato gravy oat flour Manufacture craft pours one layer of fresh tomato gravy on oat flour nest nest, and gravy is scarlet beautiful, the fresh perfume (or spice) of oat flour chewiness, taste It is sour-sweet, and gravy can promote human body to keep oat flour nest nest easy to digest the absorption of oat flour nest nest nutrition, gravy and oat flour nest nest It is matched, it can avoid individually edible oat flour nest nest and indigestion phenomenon occur, the old man and child for being suitble to digestion power weaker It is edible.

To realize above-mentioned first purpose, the present invention provides the following technical scheme that a kind of system of tomato gravy oat flour Make technique, comprising the following steps:

S1, stock: by the peeling of dry onion, cleaning, be divided into two, mix and smash to pieces with garlic meat, the powder of 0.2-0.3cm is made, standby With；Weigh 210-290 parts of diced carrots, 770-1080 parts of tomato fourths, 170-230 parts of Pleurotus eryngii fourths, 42-58 parts of gravy oat flours Scallion oil, 210-290 parts of gravy oat flour sauce, 50-70 parts of smoked green pepper apple Sa Lasa sauce and 417-583 parts of water, it is spare；

S2, pretreatment: being 2-3min fried in the sesame oil of 1:2-3 with its mass ratio by Pleurotus eryngii fourth；

S3, prefabricated soup: gravy oat flour scallion oil being added into pot, and when being heated to 190-200 DEG C, diced carrot is added, and stir-fry 2- 30-40 parts of dry onion ends and 12.5-17.5 parts of garlic granules are added in 3min, and stir-fry 30-60s, by 80% point of 3- of tomato fourth total amount 4 additions are added water and the Pleurotus eryngii fried after the 1min that stir-fries, continue to boil 5-6min after soup boiling, gravy oat flour is added The tomato fourth of sauce and residue 20%, stirs evenly, and after soup boiling, continues to boil 5min, Guan Shui, and smoked green pepper apple Sa is added and draws Sa sauce, stirs evenly, and soup is made, spare；

S4, oat flour nest nest are preheated and are cut: oat flour nest nest being heated 30-60s in 80-90 DEG C of food steamer, taking-up is dried in the air to oat flour Nest nest surface temperature is 40-75 DEG C, and oat flour nest nest is moved into vessel, is cut to oat flour nest nest, anyhow each when being cut Three knives are changed to 16 pieces；

S5, tanning gravy: 280-320 parts of soups, 43-48 parts of Sheep's-parsley fourths and 8-9 parts of gravy oat flour scallion oil mixing are taken, are heated to boiling After rising, continues to boil 1min, gravy is made；

S6, gravy: gravy is poured on oat flour nest nest since the position of oat flour nest nest centre, tomato gravy oat flour is made.

By using above-mentioned technical proposal, due to preparing soup using Pleurotus eryngii fourth, diced carrot and tomato fourth, not only Keep the color of soup scarlet, it is glossy, more make soup delicious and fragrant taste, Pleurotus eryngii has light almond flavor, and it is fleshy hypertrophy, Tasty mouthfeel, fragrant taste is full of nutrition, have reducing blood lipid, norcholesterol, promote gastrointestinal disturbances, the effect of strengthen immunity, Facilitate the secretion of gastric acid and the digestion of food, diced carrot has the function of that hypoglycemic promotes adrenaline synthesis, more It is suitble to designed for old people, and carrot can promote enterogastric peristalsis, promote metabolism and absorption of the human body to nutriment, tomato Fourth vitamin rich in, minerals, carbohydrate, organic acid and a small amount of protein, vitamin C therein, apple Acid and citric acid, which have, promotes digestion, and diuresis, the effect for inhibiting various bacteria, three cooperate, so that soup and oat flour nest When nest is eaten jointly, oat flour nest nest is easy to digest, will not digest after the weaker the elderly of digestion power and children are edible Bad phenomenon.

It by oat flour nest nest after preheating, is cut, when being convenient for gravy, soup comes into full contact with oat flour nest nest, makes oat flour nest Soup is stained on nest, more tasty and refreshing when eating, edible Sheep's-parsley fourth and gravy oat flour scallion oil, soup are brewed into gravy, and Sheep's-parsley fourth contains There is volatile mannitol, there is special fragrance, can whet the appetite, it is with health role.

It is stained with the oat flour nest nest of gravy after consumption, gravy and oat flour nest nest collective effect, gravy can promote stomach to oats The digestion of face nest nest prevents oat flour nest nest from occurring the phenomenon that indigestion after consumption, while Pleurotus eryngii, tomato in gravy The raw materials such as fourth, diced carrot and Sheep's-parsley fourth eat jointly with oat flour nest nest, can be improved so that soup delicious flavour, more tasty and refreshing The mouthfeel of oat flour nest nest.

Further, the gravy oat flour scallion oil is made of following methods: 200-250 portions of salad oils being put into pot and are burnt 24-28 portions of spiceleafs, 26-29 portions of octagonal and 16-18 portions of Chinese prickly ashes are added in heat, and stir-fry 1-2min, will clean the 100-200 part dried Chive section, 80-100 part banana figs and 50-80 parts of lotus seeds are put into salad oil, and small fire boils 40-60min, by chive section, banana Dry and lotus seeds are pulled out, and gravy oat flour scallion oil is made in cooling, filtering.

It is first that salad is fried fragrant in salad oil using spiceleaf, illiciumverum and Chinese prickly ash by using above-mentioned technical proposal, it is added Chive section, banana figs and lotus seeds, so that the scallion oil boiled out has the faint scent of the fragrance of chive, banana figs and lotus seeds, banaina In Soluble Fiber rich in, can help digest, adjust stomach engineering, the ferment in banana can be shortened food and stop in enteron aisle The time stayed can promote metabolism and absorption of the human body to nutriment, prevent indigestion, lotus seeds have one to indigestion Determine effect, memory can be enhanced with brain tonic, prevent the generation of senile dementia, clearing heat-fire has preferable nourishing to the elderly Effect.

Further, the gravy oat flour sauce is made of following methods: 150-200 portions of streaky porks are cleaned and are cut into small pieces, It is put into 300-450 parts of boiled water, 20-30 portions of soy sauce, 25-40 parts of green onion ends, 32-35 parts of bruised gingers, 80-100 portions of mushrooms is added into water Mushroom fourth and 70-100 parts of niblets steam 20-35min after mixing, take out and 14-17 parts of Steamed fish soy sauces are added, and are uniformly mixed.

It by using above-mentioned technical proposal, steams in clear soup, is made after the raw materials such as streaky pork, mushroom cap and banaina are mixed Sauce it is in good taste, not only have the meat of streaky pork fragrant, there are also the faint scent of the delicate flavour of mushroom and corn, and mushroom egg rich in White matter, digestibility are up to 70-90%, wherein the TYR enzyme containing lowering blood pressure and blood fat, and contain crude fibre, half thick fibre Peacekeeping lignin can keep water balance in enteron aisle, absorb remaining cholesterol, sugar, discharge it in vitro, to prevent constipation It is highly beneficial, and the content of cellulose is high in niblet, can stimulating intestine and stomach wriggle, accelerate the excretion of excrement, prevent constipation, and Vitamin E in niblet can promote cell division, delay senescence, and reduce serum cholesterol, the glutamic acid tool in niblet There is brain tonic, can help and deposit into brain cell and be breathed, is more suitble to the elderly and children edible.

Further, the niblet pass through following processing: will by 150-200 portion lettuces do, 240-280 parts of Dry Rhizoma Dioscoreaes and 130-160 portions of asparagus are dry to be crushed and is mixed, and 300-400 parts of water is added, slurry is made in stirring, by 300-500 parts of niblets It is put into slurry and stirs, wrap up niblet by slurry.

By using above-mentioned technical proposal, by lettuce, dry, Dry Rhizoma Dioscoreae and asparagus dry grinding, add water that slurry is made, and wrap up Niblet, lettuce does, Dry Rhizoma Dioscoreae and the dry middle ferment content of asparagus are more, oat flour nest nest can be decomposed the absorbable nutrition of adult body Ingredient promotes absorption of the human body to nutriment, accelerates the digestion rate of food, prevent food from accumulating in stomach, cause to disappear Change bad phenomenon.

Further, soup concentration obtained is 12-15% in the step S3.

By using above-mentioned technical proposal, each raw material in soup can be made sufficiently to merge, increase the mouthfeel of soup, and make soup When being mixed with gravy with Sheep's-parsley fourth, gravy oat flour scallion oil, Sheep's-parsley fourth is sufficiently wrapped up, keeps gravy mouthfeel strong.

Further, switchback, every piece of 3-4 oat flour nest nest volume are not come when being cut in the step S4.

By using above-mentioned technical proposal, after oat flour nest nest is cut, gravy can be made well into oat flour nest nest, increased The mouthfeel of oat flour nest nest, and every piece has 3-4 nest nest volume, it is more convenient when eating.

Further, vessel is preheating to the 40-45 DEG C of oat flour nest nest placed into after preheating in the step S4.

By using above-mentioned technical proposal, the vessel having been warmed up can avoid oat flour in the oat flour nest nest for holding preheating Nest nest cools off, and influences the mouthfeel of oat flour nest nest.

Further, the diced carrot is the square of 0.9-1.1cm, and Pleurotus eryngii fourth is the square of 1.2-1.5cm, Sheep's-parsley Fourth is the square of 0.9-1cm, and tomato fourth is the square of 1.5-2cm.

Further, in the step S6, gravy is paved on oat flour nest nest with chopsticks or spoon.

By using above-mentioned technical proposal, make gravy well into the gap of oat flour nest nest, making to be stained on oat flour nest nest Gravy improves mouthfeel.

Further, in the step S6, vessel is 9 cun of round plum blossom furnaces, after gravy, is carried out to 9 cun of round plum blossom furnaces Heating, makes 55-65 DEG C of gravy surface temperature.

By using above-mentioned technical proposal, the consumption temperature of tomato gravy oat flour is kept, it is good in taste when eating.

In conclusion the invention has the following advantages:

The first, due to method of the invention, prepare soup using raw materials such as Pleurotus eryngii, tomato and carrots, then by soup with Sheep's-parsley fourth, gravy oat flour scallion oil are brewed into gravy, pour on oat flour nest nest after preheat, soup can fully absorb the perfume (or spice) of Pleurotus eryngii Gas, and Pleurotus eryngii, tomato and carrot all have stimulating intestine and stomach wriggling, the effect of human consumption's absorptivity are improved, so that pouring When juice and oat flour nest nest are eaten jointly, gravy can promote digestion rate of the oat flour nest nest in stomach, prevent digestion power compared with After weak old man and child is edible, there is phenomena such as indigestion.

The second, it is preferably boiled using banana figs, lotus seeds and onion parts, salad oil etc. in the present invention, prepares gravy oat flour Scallion oil accelerates excrement excretion since banana figs can promote enterogastric peristalsis, lotus seeds can brain tonic, enhance memory, prevention is old Dull-witted generation, while having certain effect to indigestion, to make gravy oat flour scallion oil that there is the effect for promoting digestion, shield stomach Fruit.

Gravy oat flour sauce is preferably steamed into using mushroom cap, niblet and streaky pork in third, the present invention, makes gravy oat flour Sauce has salubrious agreeable to the taste sense, while mushroom cap and niblet can promote oat flour nest nest to decompose the absorbent object of adult body institute Matter improves human body to the absorbability of nutriment, prevents oat flour nest nest from causing indigestion.

4th, by lettuce, dry, asparagus is done in the present invention and powder is made in Chinese yam dry grinding, slurry is made after addition, and wrap Be rolled in niblet surface, then gravy oat flour sauce be made with mushroom cap, streaky pork, lettuce is dry, asparagus is dry and Dry Rhizoma Dioscoreae in containing big The plant cellulose of amount can promote enterogastric peristalsis, promote having indigestion digestion, so that tomato gravy oat flour is easy to digest.

Specific embodiment

Invention is further described in detail with reference to embodiments.

The preparation example 1-3 of gravy oat flour scallion oil

Salad oil is selected from the salad oil that the article No. that Shandong sage mansion grease Co., Ltd sells is 01 in preparation example 1-3.

Preparation example 1: 200g salad oil being put into pot and is heated, and 24g spiceleaf, 26g illiciumverum and 16g Chinese prickly ash, stir-frying is added 1min will clean chive section, 80g banana figs and 50g lotus seeds that the 100g length dried is 5cm and be put into salad oil, and small fire is endured 40min processed pulls chive section, banana figs and lotus seeds out, and gravy oat flour scallion oil is made in cooling, filtering.

Preparation example 2: 230g salad oil being put into pot and is heated, and 26g spiceleaf, 27g illiciumverum and 17g Chinese prickly ash, stir-frying is added 2min will clean chive section, 90g banana figs and 65g lotus seeds that the 150g length dried is 4cm and be put into salad oil, and small fire is endured 50min processed pulls chive section, banana figs and lotus seeds out, and gravy oat flour scallion oil is made in cooling, filtering.

Preparation example 3: 250g salad oil being put into pot and is heated, and 28g spiceleaf, 29g illiciumverum and 18g Chinese prickly ash, stir-frying is added 2min will clean chive section, 100g banana figs and 80g lotus seeds that the 200g length dried is 6cm and be put into salad oil, and small fire is endured 60min processed pulls chive section, banana figs and lotus seeds out, and gravy oat flour scallion oil is made in cooling, filtering.

The preparation example 4-6 of gravy oat flour sauce

The lettuce that the article No. that lettuce dry separation is sold from Xinghua City Jiahe Food Co., Ltd in preparation example 4-6 is 10 is dry, Dry Rhizoma Dioscoreae Selected from Jiangsu Jin Jie Food Co., Ltd sell article No. be 035 Dry Rhizoma Dioscoreae, asparagus dry separation from Bozhou City reflect political affairs trade it is limited The asparagus that the article No. that company sells is 0233 is dry, and Steamed fish soy sauce is selected from the article No. that Xin Yuan trade Co., Ltd in Zhejiang sells and is 2456 Steamed fish soy sauce.

Preparation example 4: 150g streaky pork being cleaned and is cut into small pieces, is put into 300g boiled water, and 20g soy sauce, 25g are added into water Green onion end, 32g bruised ginger, 80g mushroom cap and 70g niblet steam 35min after mixing at 100 DEG C, take out and 14g Steamed fish is added Soy sauce is uniformly mixed, and mushroom cap is the square of 1.5cm, and niblet passes through following processing: dry, the 240g Dry Rhizoma Dioscoreae by 150g lettuce With 130g asparagus is dry is crushed and mixed, 300g water is added, stirring is made slurry, 300g niblet is put into slurry and is stirred It mixes, wraps up niblet by slurry.

Preparation example 5: 180g streaky pork being cleaned and is cut into small pieces, is put into 400g boiled water, and 25g soy sauce, 35g are added into water Green onion end, 34g bruised ginger, 90g mushroom cap and 85g niblet steam 25min after mixing at 105 DEG C, take out and 16g Steamed fish is added Soy sauce is uniformly mixed, and mushroom cap is the square of 1.3cm, and niblet passes through following processing: dry, the 260g Dry Rhizoma Dioscoreae by 180g lettuce With 140g asparagus is dry is crushed and mixed, 350g water is added, stirring is made slurry, 400g niblet is put into slurry and is stirred It mixes, wraps up niblet by slurry.

Preparation example 6: 200g streaky pork being cleaned and is cut into small pieces, is put into 450g boiled water, and 30g soy sauce, 40g are added into water Green onion end, 35g bruised ginger, 100g mushroom cap and 100g niblet steam 20min after mixing at 110 DEG C, take out and 17g steaming is added Fish soy sauce is uniformly mixed, and mushroom cap is the square of 1.1cm, and niblet passes through following processing: dry, the 280g Chinese yam by 200g lettuce It is dry and 160g asparagus is dry is crushed and mixed, 400g water is added, stirring is made slurry, 500g niblet is put into slurry and is stirred It mixes, wraps up niblet by slurry.

Embodiment

Green pepper apple Sa Lasa is smoked in embodiment 1-3 is selected from the smoked green pepper apple Sa drawing that Fujian Province Green great Hua trade Co., Ltd sells Sa sauce, the article No. that sesame oil is selected from and Fei Yi Spice Factory in county sells are the sesame oil of PSCF001.

A kind of embodiment 1: manufacture craft of tomato gravy oat flour, comprising the following steps:

S1, stock: by the peeling of dry onion, cleaning, be divided into two, mix and smash to pieces with garlic meat, the powder of 0.2cm is made, spare；It presses According to the proportion in table 1,210g diced carrot, 770g tomato fourth, 170g Pleurotus eryngii fourth, 42g gravy oat flour scallion oil, 210g are weighed Gravy oat flour sauce, 50g smoke green pepper apple Sa Lasa sauce and 417g water, spare；

Diced carrot is the square of 0.9cm, and Pleurotus eryngii fourth is the square of 1.2cm, and Sheep's-parsley fourth is the square of 0.9cm, tomato fourth For the square of 1.5cm, gravy oat flour scallion oil is prepared by preparation example 1, and gravy oat flour sauce is prepared by preparation example 4；

S2, pretreatment: being 2min fried in the sesame oil of 1:2 with its mass ratio by 170g Pleurotus eryngii fourth；

S3, prefabricated soup: 42g gravy oat flour scallion oil being added into pot, and when being heated to 190 DEG C, 210g diced carrot, stir-frying is added The dry onion end 30g and 12.5g garlic granule is added in 2min, and stir-fry 30s, and 616g tomato fourth is added three times, and adds after the 1min that stir-fries The Pleurotus eryngii for entering 417g water and frying continues to boil 5min after soup boiling, 210g gravy oat flour sauce and 154g tomato is added Fourth stirs evenly, and after soup boiling, continues to boil 5min, Guan Shui, 50g is added and smokes green pepper apple Sa Lasa sauce, stirs evenly, makes The soup that concentration is 12% is obtained, it is spare；

S4, oat flour nest nest are preheated and are cut: oat flour nest nest being heated 30s in 80 DEG C of food steamer, taking-up is dried in the air to oat flour nest nest table Face temperature is 40 DEG C, and the immigration of oat flour nest nest is preheating in 40 DEG C of vessel, and vessel is 9 cun of round plum blossom furnaces, to oat flour nest Nest is cut, and vertical and horizontal each three knife is changed to 16 pieces when being cut, when being cut not back and forth and, make every piece to have 3 oat flour nest nests volume；

S5, tanning gravy: 280g soup, 43g Sheep's-parsley fourth and the mixing of 8g gravy oat flour scallion oil are taken, after being heated to boiling, continues to endure Gravy is made in 1min processed；

S6, gravy: gravy is poured on oat flour nest nest since the position of oat flour nest nest centre, with chopsticks or spoon by gravy in oats It is paved on the nest nest of face, 9 cun of round plum blossom furnaces is heated, makes 55 DEG C of gravy surface temperature, tomato gravy oat flour is made.

The raw material proportioning of soup in 1 embodiment 1-3 of table

A kind of embodiment 2: manufacture craft of tomato gravy oat flour, comprising the following steps:

S1, stock: by the peeling of dry onion, cleaning, be divided into two, mix and smash to pieces with garlic meat, the powder of 0.3cm is made, spare；It presses According to the proportion in table 1,250g diced carrot, 925g tomato fourth, 200g Pleurotus eryngii fourth, 50g gravy oat flour scallion oil, 250g are weighed Gravy oat flour sauce, 60g smoke green pepper apple Sa Lasa sauce and 500g water, spare；

Diced carrot is the square of 1cm, and Pleurotus eryngii fourth is the square of 1.4cm, and Sheep's-parsley fourth is the square of 1cm, and tomato fourth is The square of 1.8cm, gravy oat flour scallion oil are prepared by preparation example 2, and gravy oat flour sauce is prepared by preparation example 5；

S2, pretreatment: being 3min fried in the sesame oil of 1:2.5 with its mass ratio by 200g Pleurotus eryngii fourth；

S3, prefabricated soup: 50g gravy oat flour scallion oil being added into pot, and when being heated to 195 DEG C, 250g diced carrot, stir-frying is added The dry onion end 35g and 15g garlic granule is added in 3min, and stir-fry 40s, and 4 additions of 740g tomato fourth point are added after the 1min that stir-fries 500g water and the Pleurotus eryngii fried continue to boil 6min after soup boiling, 250g gravy oat flour sauce and 185g tomato fourth are added, It stirs evenly, after soup boiling, continues to boil 5min, Guan Shui, 60g is added and smokes green pepper apple Sa Lasa sauce, stirs evenly, is made dense The soup that degree is 14%, it is spare；

S4, oat flour nest nest are preheated and are cut: oat flour nest nest being heated 50s in 85 DEG C of food steamer, taking-up is dried in the air to oat flour nest nest table Face temperature is 55 DEG C, and the immigration of oat flour nest nest is preheating in 43 DEG C of vessel, and vessel is 9 cun of round plum blossom furnaces, to oat flour nest Nest is cut, and vertical and horizontal each three knife is changed to 16 pieces when being cut, when being cut not back and forth and, make every piece to have 4 oat flour nest nests volume；

S5, tanning gravy: 300g soup, 46g Sheep's-parsley fourth and the mixing of 8.5g gravy oat flour scallion oil are taken, after being heated to boiling, is continued 1min is boiled, gravy is made；

S6, gravy: gravy is poured on oat flour nest nest since the position of oat flour nest nest centre, with chopsticks or spoon by gravy in oats It is paved on the nest nest of face, 9 cun of round plum blossom furnaces is heated, makes 60 DEG C of gravy surface temperature, tomato gravy oat flour is made.

A kind of embodiment 3: manufacture craft of tomato gravy oat flour, comprising the following steps:

S1, stock: by the peeling of dry onion, cleaning, be divided into two, mix and smash to pieces with garlic meat, the powder of 0.3cm is made, spare；It presses According to the proportion in table 1, weigh 290g diced carrot, 1080g tomato fourth, 230g Pleurotus eryngii fourth, 58g gravy oat flour scallion oil, 290g gravy oat flour sauce, 70g smoke green pepper apple Sa Lasa sauce and 583g water, spare；

Diced carrot is the square of 1.1cm, and Pleurotus eryngii fourth is the square of 1.5cm, and Sheep's-parsley fourth is the square of 1cm, and tomato fourth is The square of 2cm, gravy oat flour scallion oil are prepared by preparation example 3, and gravy oat flour sauce is prepared by preparation example 5；

S2, pretreatment: being 3min fried in the sesame oil of 1:3 with its mass ratio by 230g Pleurotus eryngii fourth；

S3, prefabricated soup: 70g gravy oat flour scallion oil being added into pot, and when being heated to 200 DEG C, 290g diced carrot, stir-frying is added The dry onion end 3min, addition 40g and 17.5g garlic granule, stir-fry 60s, and 4 additions of 864g tomato fourth point add after the 1min that stir-fries The Pleurotus eryngii for entering 583g water and frying continues to boil 6min after soup boiling, 290g gravy oat flour sauce and 216g tomato is added Fourth stirs evenly, and after soup boiling, continues to boil 5min, Guan Shui, 70g is added and smokes green pepper apple Sa Lasa sauce, stirs evenly, makes The soup that concentration is 15% is obtained, it is spare；

S4, oat flour nest nest are preheated and are cut: oat flour nest nest being heated 60s in 90 DEG C of food steamer, taking-up is dried in the air to oat flour nest nest table Face temperature is 75 DEG C, and the immigration of oat flour nest nest is preheating in 45 DEG C of vessel, and vessel is 9 cun of round plum blossom furnaces, to oat flour nest Nest is cut, and vertical and horizontal each three knife is changed to 16 pieces when being cut, when being cut not back and forth and, make every piece to have 4 oat flour nest nests volume；

S5, tanning gravy: 320g soup, 48g Sheep's-parsley fourth and the mixing of 9g gravy oat flour scallion oil are taken, after being heated to boiling, continues to endure Gravy is made in 1min processed；

S6, gravy: gravy is poured on oat flour nest nest since the position of oat flour nest nest centre, with chopsticks or spoon by gravy in oats It is paved on the nest nest of face, 9 cun of round plum blossom furnaces is heated, makes 65 DEG C of gravy surface temperature, tomato gravy oat flour is made.

Comparative example

Comparative example 1: a kind of manufacture craft of tomato gravy oat flour, the difference from embodiment 1 is that, do not add in the raw material of soup Add Pleurotus eryngii.

Comparative example 2: a kind of manufacture craft of tomato gravy oat flour, the difference from embodiment 1 is that, gravy oat flour scallion oil In be not added with banana figs.

Comparative example 3: a kind of manufacture craft of tomato gravy oat flour, the difference from embodiment 1 is that, gravy oat flour scallion oil In be not added with lotus seeds.

Comparative example 4: a kind of manufacture craft of tomato gravy oat flour, the difference from embodiment 1 is that, in gravy oat flour sauce It is not added with niblet.

Comparative example 5: a kind of manufacture craft of tomato gravy oat flour, the difference from embodiment 1 is that, in gravy oat flour sauce It is not added with mushroom cap.

Comparative example 6: a kind of manufacture craft of tomato gravy oat flour, the difference from embodiment 1 is that, it is not wrapped on niblet Wrap up in the powder of Chinese yam, asparagus and lettuce.

Performance detection test

One, the sensory evaluation of tomato gravy oat flour

Tomato gravy oat flour is prepared according to the method in embodiment 1-3 and comparative example 1-6, randomly selects 100 volunteers couple Manufactured tomato gravy oat flour carries out sensory evaluation, and sensory evaluation criteria is as shown in table 2, and 100 volunteers are to each single item Organoleptic evaluation points are averaged, and tomato gravy oat flour carries out sensory evaluation, and the results are shown in Table 3.

2 sensory evaluation criteria of table

The Analyses Methods for Sensory Evaluation Results of oat flour nest nest made from each embodiment of table 3 and each comparative example

It is several by 100 volunteers it can be seen from data in table 3 after tasting the tomato gravy oat flour as made from embodiment 1-3 The equal score of sensory evaluation is higher, illustrate the oat flour nest nest integrality in the tomato gravy oat flour prepared by embodiment 1-3 it is good, Not scaling-off, the color of gravy is scarlet, glossy, and oat flour nest nest is neither too hard, nor too soft, and the nest nest for being stained with gravy does not stick to one's teeth, fine and smooth, fragrant Gas is strong, and palatability is preferable.

The tomato gravy oat flour of comparative example 1-5 preparation compared with gravy oat flour prepared by embodiment 1-3, comment by every sense organ The score of valence reduces, and total score is reduced, and palatability and mouthfeel are not so good as embodiment 1-3.

Two, the test easy to digest of tomato gravy oat flour:

It chooses 80 and the volunteer that every the indigestions such as food, constipation phenomenon and the age is 50-55 years old easily occurs, be denoted as old group, By old age, 80 volunteers of group are equally divided into 8 groups, are denoted as old 1-8 group, choose 80 and easily occur every digestion such as food, constipation not The volunteer that good phenomenon and age are 5-8 years old, is denoted as children's group, and 80 volunteers that children organize are equally divided into 8 groups, are denoted as Virgin 1-8 group, by old age group it is corresponding with 8 groups of volunteers in children's group eat as made from embodiment 1-3 and comparative example 1-5 it is western red Persimmon gravy oat flour, one day edible breakfast, lunch and dinner in the morning, afternoon and evening, it is edible after 1 hour record occur every food, constipation, the indigestions phenomenon such as passwind Number, record data it is as shown in table 4.

Tomato gravy oat flour test result easy to digest made from each embodiment of table 4 and each comparative example

Aging human volunteers and the children by the embodiment 1-3 tomato gravy oat flour prepared are eaten it can be seen from data in table 4 Volunteer is less in the dyspeptic number of the appearance of breakfast, lunch and dinner in the morning, afternoon and evening, illustrates the tomato gravy oats made by embodiment 1-3 Face has easy to digest, and human body is very fast to the digestion and absorption of tomato gravy oat flour, be more suitble to the weaker old man of digestion power and Child.

Comparative example 1 is because being not added with Pleurotus eryngii fourth in tomato gravy oat flour, and aging human volunteers and children volunteer are in morning In late breakfast, lunch and dinner, there is dyspeptic number compared with embodiment 1-3, hence it is evident that increase, illustrate edible to be not added with Pleurotus eryngii fourth Easily there is indigestion phenomenon in tomato gravy oat flour, therefore Pleurotus eryngii fourth can promote absorption of the human body to nutriment, make west Red persimmon gravy oat flour is easy to digest.

For comparative example 2 because being not added with banana figs in gravy oat flour scallion oil, after consumption, there is indigestion in the elderly and children Number it is more, explanation can promote enterogastric peristalsis, avoid the occurrence of indigestion phenomenon, keep tomato gravy oat flour easy to digest And absorption.

For comparative example 3 because being not added with lotus seeds in gravy oat flour scallion oil, aging human volunteers and children volunteer are edible by comparative example 3 After the tomato gravy oat flour of preparation, occurs dyspeptic number in breakfast, lunch and dinner and obviously increased compared with embodiment 1-3, lotus seeds In contain calcium, phosphorus, potassium and multi cellulose, have certain effect to indigestion, prevent after edible tomato gravy oat flour, out Existing indigestion phenomenon, illustrates that lotus seeds can promote human body to the absorption of nutriment, keeps tomato gravy oat flour easy to digest, Prevent indigestion phenomenon.

Comparative example 4 is because being not added with niblet in gravy oat flour sauce, after the tomato gravy oat flour for eating comparative example preparation, always Year group 7 and 7 groups of dyspeptic numbers of appearance of children increased significantly, say that content of cellulose is very high in niblet, intestines can be stimulated Peristole, accelerate excrement excretion, prevent constipation, make tomato gravy oat flour after consumption can rapid digestion, avoid disappearing Change bad.

Comparative example 5 because Chinese yam is not wrapped up on niblet, after asparagus and lettuce crush made of slurry, the tomato of preparation pours After consumption, 8 groups of old age and 8 groups of numbers for indigestion phenomenon occur of children increase juice oat flour, illustrate wrapping on niblet Manufactured slurry after Chinese yam, asparagus and lettuce crush is wrapped up in, tomato gravy oat flour can be made easy to digest and absorbed.

This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this All by the protection of Patent Law in the scope of the claims of invention.

Claims

1. a kind of manufacture craft of tomato gravy oat flour, which comprises the following steps:

S1, stock: by the peeling of dry onion, cleaning, be divided into two, mix and smash to pieces with garlic meat, the powder of 0.2-0.3cm is made, standby With；

Weigh 210-290 parts of diced carrots, 770-1080 parts of tomato fourths, 170-230 parts of Pleurotus eryngii fourths, 42-58 parts of gravy oats Face scallion oil, 210-290 parts of gravy oat flour sauce, 50-70 parts of smoked green pepper apple Sa Lasa sauce and 417-583 parts of water, it is spare；

S3, prefabricated soup: gravy oat flour scallion oil being added into pot, and when being heated to 190-200 DEG C, diced carrot is added, and stir-fry 2- 30-40 parts of dry onion ends and 12.5-17.5 parts of garlic granules are added in 3min, and stir-fry 30-60s, by 80% point of 3-4 of tomato fourth total amount Secondary addition is added water and the Pleurotus eryngii fried after the 1min that stir-fries, continues to boil 5-6min after soup boiling, gravy oat flour sauce is added It with the tomato fourth of residue 20%, stirs evenly, after soup boiling, continues to boil 5min, Guan Shui, smoked green pepper apple Sa Lasa is added Sauce stirs evenly, and soup is made, spare；

2. the manufacture craft of tomato gravy oat flour according to claim 1, which is characterized in that the gravy oat flour scallion oil It is made of following methods: 200-250 portions of salad oils being put into pot and are heated, 24-28 portions of spiceleafs, 26-29 parts of octagonal and 16- are added 18 portions of Chinese prickly ashes, stir-fry 1-2min, will clean 100-200 part chive section, 80-100 parts of banana figs and the 50-80 parts of lotus seeds dried and puts Enter in salad oil, small fire boils 40-60min, and chive section, banana figs and lotus seeds are pulled out, and gravy oat flour is made in cooling, filtering Scallion oil.

3. the manufacture craft of tomato gravy oat flour according to claim 1, which is characterized in that the gravy oat flour sauce by Following methods are made: 150-200 portions of streaky porks being cleaned and are cut into small pieces, is put into 300-450 parts of boiled water, 20- is added into water 30 portions of soy sauce, 25-40 parts of green onion ends, 32-35 parts of bruised gingers, 80-100 parts of mushroom caps and 70-100 parts of niblets steam after mixing 20-35min takes out and 14-17 parts of Steamed fish soy sauces is added, and is uniformly mixed.

4. the manufacture craft of tomato gravy oat flour according to claim 3, which is characterized in that the niblet pass through with Lower processing: will by 150-200 portions of lettuces dry, 240-280 parts of Dry Rhizoma Dioscoreaes and 130-160 portions of asparagus are dry is crushed and mixed, add Enter 300-400 parts of water, stirring is made slurry, 300-500 parts of niblets are put into slurry and are stirred, make niblet by slurry packet It wraps up in.

5. the manufacture craft of tomato gravy oat flour according to claim 1, which is characterized in that be made in the step S3 Soup concentration be 12-15%.

6. the manufacture craft of tomato gravy oat flour according to claim 1, which is characterized in that be cut in the step S4 When not carry out switchback, every piece of 3-4 oat flour nest nest volume.

7. the manufacture craft of tomato gravy oat flour according to claim 1, which is characterized in that vessel in the step S4 It is preheating to the 40-45 DEG C of oat flour nest nest placed into after preheating.

8. the manufacture craft of tomato gravy oat flour according to claim 1, which is characterized in that the diced carrot is The square of 0.9-1.1cm, Pleurotus eryngii fourth are the square of 1.2-1.5cm, and Sheep's-parsley fourth is the square of 0.9-1cm, and tomato fourth is The square of 1.5-2cm.

9. the manufacture craft of tomato gravy oat flour according to claim 1, which is characterized in that in the step S6, use Chopsticks or spoon pave gravy on oat flour nest nest.

10. the manufacture craft of tomato gravy oat flour according to claim 1, which is characterized in that in the step S6, contain Device is 9 cun of round plum blossom furnaces, after gravy, heats to 9 cun of round plum blossom furnaces, makes 55-65 DEG C of gravy surface temperature.