CN110495562A - 一种黑豆面条的制作方法 - Google Patents

一种黑豆面条的制作方法 Download PDF

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Publication number
CN110495562A
CN110495562A CN201810470358.9A CN201810470358A CN110495562A CN 110495562 A CN110495562 A CN 110495562A CN 201810470358 A CN201810470358 A CN 201810470358A CN 110495562 A CN110495562 A CN 110495562A
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semen sojae
sojae atricolor
noodles
garlic
production method
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CN201810470358.9A
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English (en)
Inventor
王红丽
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Shaanxi Bingxiang Agricultural Science And Technology Co Ltd
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Shaanxi Bingxiang Agricultural Science And Technology Co Ltd
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Priority to CN201810470358.9A priority Critical patent/CN110495562A/zh
Publication of CN110495562A publication Critical patent/CN110495562A/zh
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07Soya beans, e.g. oil-extracted soya bean flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明提出本发明提出一种黑豆面条的制作方法,选用面粉800~1200g;黑豆300~500g;大蒜20~30g;水适量,具体步骤如下:(1)挑选干净的黑豆;(2)把黑豆洗净后打成浆;(3)将大蒜蒸熟捣碎成末;(4)把面粉、黑豆浆、大蒜末用水和在一起做成面条。制作简单方便,能够保持黑豆和大蒜的药食兼具的有益成份,对身体具有良好的保健作用。

Description

一种黑豆面条的制作方法
技术领域
本发明涉及食品制作方法领域,具体涉及一种黑豆面条的制作方法。
背景技术
黑豆具有较强的药食两用价值,面条是日常生活常吃的一种面食,如果把黑豆和面条很好的结合起来,通过日常饮食对身体具有良好的保健作用。
发明内容
本发明所要解决的技术问题在于针对上述现有技术的不足,提出一种黑豆面条的制作方法。
为解决上述问题,本发明提出一种黑豆面条的制作方法,选用面粉800~1200g;黑豆300~500g;大蒜20~30g;水适量,具体步骤如下:(1) 挑选干净的黑豆;(2) 把黑豆洗净后打成浆(3) 将大蒜蒸熟捣碎成末;(4)把面粉、黑豆浆、大蒜末用水和在一起做成面条。
所述步骤(1)要求为:挑选干净、无病害的黑豆。
所述步骤(2)要求为:把黑豆用水洗净后打成浆。
所述步骤(3)要求为:将大蒜剥皮蒸熟后捣碎成末。
所述步骤(4)要求为:把面粉、黑豆浆、大蒜末搅拌均匀后,再掺水和在一起做成面条。
本发明具有以下优点:
制作简单方便,能够保持黑豆和大蒜的药食兼具的有益成份,对身体具有良好的保健作用。
具体实施方式
实例为一种黑豆面条的制作方法,选用面粉900g;黑豆350g;大蒜25g;水适量,具体步骤如下:(1) 挑选干净的黑豆;(2) 把黑豆洗净后打成浆(3) 将大蒜蒸熟捣碎成末;(4)把面粉、黑豆浆、大蒜末用水和在一起做成面条。
步骤(1) 挑选干净、无病害的黑豆。
步骤(2) 把黑豆用水洗净后打成浆。
步骤(3) 将大蒜剥皮蒸熟后捣碎成末。
步骤(4) 把面粉、黑豆浆、大蒜末搅拌均匀后,再掺水和在一起做成面条。
以上所述,为本发明的较佳方案,但本发明的具体实施方式不局限于上述实例。

Claims (5)

1. 本发明提出一种黑豆面条的制作方法,选用面粉800~1200g;黑豆300~500g;大蒜20~30g;水适量,具体步骤如下:(1) 挑选干净的黑豆;(2) 把黑豆洗净后打成浆(3) 将大蒜蒸熟捣碎成末;(4)把面粉、黑豆浆、大蒜末用水和在一起做成面条。
2.根据权利要求1所述的一种黑豆面条的制作方法,其特征在于,挑选干净、无病害的黑豆。
3.根据权利要求1所述的一种黑豆面条的制作方法,其特征在于,把黑豆用水洗净后打成浆。
4.根据权利要求1所述的一种黑豆面条的制作方法,其特征在于,将大蒜剥皮蒸熟后捣碎成末。
5.根据权利要求1所述的一种荠菜面条的制作方法,其特征在于,把面粉、黑豆浆、大蒜末搅拌均匀后,再掺水和在一起做成面条。
CN201810470358.9A 2018-05-16 2018-05-16 一种黑豆面条的制作方法 Withdrawn CN110495562A (zh)

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CN201810470358.9A CN110495562A (zh) 2018-05-16 2018-05-16 一种黑豆面条的制作方法

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CN110495562A true CN110495562A (zh) 2019-11-26

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102550944A (zh) * 2010-12-13 2012-07-11 张恒 一种制作黑豆挂面的方法
CN104187349A (zh) * 2014-09-11 2014-12-10 李建顺 一种大蒜粉面及其制备方法
CN104187381A (zh) * 2014-09-11 2014-12-10 李建顺 一种大蒜浆面及其制备方法
CN104397596A (zh) * 2014-12-16 2015-03-11 重庆品有农业发展有限公司 一种含有大蒜粉的挂面
CN104642923A (zh) * 2015-01-26 2015-05-27 黄汉森 一种大蒜面条
KR20160081415A (ko) * 2014-12-31 2016-07-08 엄시용 복분자 생면 및 복분자 칼국수 제조 방법
CN106551265A (zh) * 2015-09-29 2017-04-05 大冶市健牌粮油食品有限责任公司 一种制作黑豆挂面的方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102550944A (zh) * 2010-12-13 2012-07-11 张恒 一种制作黑豆挂面的方法
CN104187349A (zh) * 2014-09-11 2014-12-10 李建顺 一种大蒜粉面及其制备方法
CN104187381A (zh) * 2014-09-11 2014-12-10 李建顺 一种大蒜浆面及其制备方法
CN104397596A (zh) * 2014-12-16 2015-03-11 重庆品有农业发展有限公司 一种含有大蒜粉的挂面
KR20160081415A (ko) * 2014-12-31 2016-07-08 엄시용 복분자 생면 및 복분자 칼국수 제조 방법
CN104642923A (zh) * 2015-01-26 2015-05-27 黄汉森 一种大蒜面条
CN106551265A (zh) * 2015-09-29 2017-04-05 大冶市健牌粮油食品有限责任公司 一种制作黑豆挂面的方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
付有利: "《现代豆制品加工技术》", 31 October 2011, 科学技术文献出版社 *

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