CN110810715A - Making method of day lily noodles - Google Patents
Making method of day lily noodles Download PDFInfo
- Publication number
- CN110810715A CN110810715A CN201911094419.7A CN201911094419A CN110810715A CN 110810715 A CN110810715 A CN 110810715A CN 201911094419 A CN201911094419 A CN 201911094419A CN 110810715 A CN110810715 A CN 110810715A
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- China
- Prior art keywords
- day lily
- noodles
- egg white
- mixture
- dough
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 241000756137 Hemerocallis Species 0.000 title claims abstract description 65
- 235000012149 noodles Nutrition 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims description 16
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 33
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 33
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 33
- 235000014103 egg white Nutrition 0.000 claims abstract description 33
- 210000000969 egg white Anatomy 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000001035 drying Methods 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 239000006188 syrup Substances 0.000 claims abstract description 19
- 235000020357 syrup Nutrition 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 238000003825 pressing Methods 0.000 claims abstract description 14
- 239000002002 slurry Substances 0.000 claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 238000004898 kneading Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000012467 final product Substances 0.000 claims abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a preparation method of day lily noodles, which specifically comprises the following steps: step 1, soaking the dried day lily in warm water, taking out and squeezing the day lily into day lily pulp; step 2, adding egg white into the day lily syrup, and uniformly stirring to obtain egg white syrup; step 3, sequentially adding starch and flour into the egg white slurry, putting the mixture into a dough mixer for dough kneading, putting the mixture into a container, heating the mixture in a water bath, and fermenting the mixture for 25 to 30 minutes; step 4, putting the dough proofed in the step 3 into a noodle press for pressing, and repeatedly pressing for 4-8 times to obtain a dough sheet; step 5, cutting the dough sheet into noodles of 2-3 cm; then hanging the noodles, and drying in a drying room to obtain the final product. The day lily noodles prepared by the invention are convenient to eat and have high nutrition.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a preparation method of day lily noodles.
Background
The daylily is one of the favorite food materials of people due to abundant protein and vitamin C in the daylily, the noodles are used as the traditional staple food in the northern part of China, people can not eat the noodles every day, and in order to eat the daylily, the noodles are made into fine dried noodles, dried in the air and stored, and can be directly put into a pot and cooked for eating each time; however, the simple noodles contain less nutrition, so that the day lily noodles are prepared by adding the day lily into flour in order to increase the nutrition of the noodles, so that the noodles are convenient to eat and can improve the nutrition.
Disclosure of Invention
The invention aims to provide a preparation method of day lily noodles, which are convenient to eat and high in nutrition.
The invention adopts the technical scheme that a method for making day lily noodles specifically comprises the following steps:
step 1, soaking the dried day lily in warm water, taking out and squeezing the day lily into day lily pulp;
step 2, adding egg white into the day lily syrup, and uniformly stirring to obtain egg white syrup;
step 3, sequentially adding starch and flour into the egg white slurry, putting the mixture into a dough mixer for dough kneading, putting the mixture into a container, heating the mixture in a water bath, and fermenting the mixture for 25 to 30 minutes;
step 4, putting the dough proofed in the step 3 into a noodle press for pressing, and repeatedly pressing for 4-8 times to obtain a dough sheet;
step 5, cutting the dough sheet into noodles of 2-3 cm; then hanging the noodles, and drying in a drying room to obtain the final product.
The present invention is also characterized in that,
in the step 1, the temperature of the warm water is 45-55 ℃, and the soaking time is 1-2 hours.
When squeezing the pulp in the step 1, 100g of water is added to every 500g of day lily.
In the step 2, the mass ratio of the egg white to the day lily serum is 1: 40 to 55.
And 3, controlling the temperature of the water bath to be 45-50 ℃.
In the step 3, the mass ratio of the egg white slurry to the starch to the flour is 1:5: 30-40.
In the step 5, the drying temperature is 60-80 ℃, and the drying time is 2-4 hours.
The day lily noodles have the beneficial effects that the day lily noodles prepared by the invention are convenient for people to eat in daily life, and the nutrition of the simple noodles is increased; and no salt is added into the noodles, so the noodles are very healthy, and the starch added into the noodles enables the noodles to taste very smooth.
Detailed Description
The present invention will be described in detail with reference to the following embodiments.
The invention relates to a preparation method of day lily noodles, which specifically comprises the following steps:
step 1, soaking the dried day lily in warm water, taking out and squeezing the day lily into day lily pulp;
the temperature of the warm water is 45-55 ℃, and the soaking time is 1-2 hours.
When squeezing pulp, 100g water is added to every 500g day lily.
Step 2, adding egg white into the day lily syrup, and uniformly stirring to obtain egg white syrup, wherein the mass ratio of the egg white to the day lily syrup is 1: 40-55;
step 3, sequentially adding starch and flour into the egg white slurry, putting the mixture into a dough mixer for dough kneading, putting the mixture into a container, heating in a water bath, and fermenting for 25-30 minutes, wherein the temperature of the water bath is 45-50 ℃; the mass ratio of the egg white slurry to the starch to the flour is 1:5: 30-40;
the starch is added to ensure that the noodles have smooth mouthfeel;
step 4, putting the dough proofed in the step 3 into a noodle press for pressing, and repeatedly pressing for 4-8 times; obtaining a dough sheet with the thickness of 2-3 cm;
step 5, cutting the dough sheet into noodles of 2-3 cm; then hanging the noodles, and drying the noodles in a drying room; the drying temperature is 60-80 ℃, and the drying time is 2-4 hours.
Example 1
A preparation method of day lily noodles specifically comprises the following steps:
step 1, soaking the dried day lily in warm water, taking out and squeezing the day lily into day lily pulp;
the temperature of the warm water is 45 deg.C, soaking time is 1 hr, and 100g water is added per 500g daylily during squeezing.
Step 2, adding egg white into the day lily syrup, and uniformly stirring to obtain egg white syrup, wherein the mass ratio of the egg white to the day lily syrup is 1: 40;
step 3, sequentially adding starch and flour into the egg white slurry, putting the mixture into a dough mixer for dough kneading, putting the mixture into a container, warming in a water bath, and fermenting for 25 minutes, wherein the water bath temperature is 45 ℃; the mass ratio of the egg white slurry to the starch to the flour is 1:5: 30;
step 4, putting the dough proofed in the step 3 into a noodle press for pressing, and repeatedly pressing for 4 times; obtaining a dough sheet with the thickness of 2 cm;
step 5, cutting the dough sheet into noodles of 2 cm; then hanging the noodles, and drying the noodles in a drying room; the drying temperature is 60 ℃, and the drying time is 2 hours.
Example 2
A preparation method of day lily noodles specifically comprises the following steps:
step 1, soaking the dried day lily in warm water, taking out and squeezing the day lily into day lily pulp;
the temperature of the warm water is 48 ℃, the soaking time is 1.8 hours, and 100g of water is added into every 500g of day lily when the pulp is squeezed.
Step 2, adding egg white into the day lily syrup, and uniformly stirring to obtain egg white syrup, wherein the mass ratio of the egg white to the day lily syrup is 1: 50;
step 3, sequentially adding starch and flour into the egg white slurry, putting the mixture into a dough mixer for dough kneading, putting the mixture into a container, warming in a water bath, and fermenting for 28 minutes, wherein the water bath temperature is 48 ℃; the mass ratio of the egg white slurry to the starch to the flour is 1:5: 38;
the starch is added to ensure that the noodles have smooth mouthfeel;
step 4, putting the dough proofed in the step 3 into a noodle press for pressing, and repeatedly pressing for 7 times; obtaining a dough sheet with the thickness of 2.8 cm;
step 5, cutting the dough sheet into noodles of 2.5 cm; then hanging the noodles, and drying the noodles in a drying room; the drying temperature is 68 ℃ and the drying time is 2.5 hours.
Example 3
A preparation method of day lily noodles specifically comprises the following steps:
step 1, soaking the dried day lily in warm water, taking out and squeezing the day lily into day lily pulp;
the temperature of the warm water is 55 ℃, and the soaking time is 2 hours. When squeezing pulp, 100g water is added to every 500g day lily.
Step 2, adding egg white into the day lily syrup, and uniformly stirring to obtain egg white syrup, wherein the mass ratio of the egg white to the day lily syrup is 1: 55;
step 3, sequentially adding starch and flour into the egg white slurry, putting the mixture into a dough mixer for dough kneading, putting the mixture into a container, warming in a water bath, and fermenting for 30 minutes, wherein the water bath temperature is 50 ℃; the mass ratio of the egg white slurry to the starch to the flour is 1:5: 40;
the starch is added to ensure that the noodles have smooth mouthfeel;
step 4, putting the dough proofed in the step 3 into a noodle press for pressing, and repeatedly pressing for 8 times; obtaining a dough sheet with the thickness of 3 cm;
step 5, cutting the dough sheet into noodles of 3 cm; then hanging the noodles, and drying the noodles in a drying room; the drying temperature is 80 ℃, and the drying time is 4 hours.
Claims (7)
1. A preparation method of day lily noodles is characterized by comprising the following steps: the method specifically comprises the following steps:
step 1, soaking the dried day lily in warm water, taking out and squeezing the day lily into day lily pulp;
step 2, adding egg white into the day lily syrup, and uniformly stirring to obtain egg white syrup;
step 3, sequentially adding starch and flour into the egg white slurry, putting the mixture into a dough mixer for dough kneading, putting the mixture into a container, heating the mixture in a water bath, and fermenting the mixture for 25 to 30 minutes;
step 4, putting the dough proofed in the step 3 into a noodle press for pressing, and repeatedly pressing for 4-8 times to obtain a dough sheet;
step 5, cutting the dough sheet into noodles of 2-3 cm; then hanging the noodles, and drying in a drying room to obtain the final product.
2. The method for preparing day lily noodles according to claim 1, wherein the method comprises the following steps: in the step 1, the temperature of the warm water is 45-55 ℃, and the soaking time is 1-2 hours.
3. The method for preparing day lily noodles according to claim 1, wherein the method comprises the following steps: and (3) when the pulp is squeezed in the step (1), 100g of water is added to every 500g of daylily.
4. The method for preparing day lily noodles according to claim 1, wherein the method comprises the following steps: the mass ratio of the egg white to the day lily syrup in the step 2 is 1: 40 to 55.
5. The method for preparing day lily noodles according to claim 1, wherein the method comprises the following steps: and the temperature of the water bath in the step 3 is 45-50 ℃.
6. The method for preparing day lily noodles according to claim 1, wherein the method comprises the following steps: the mass ratio of the egg white slurry to the starch to the flour in the step 3 is 1:5: 30-40.
7. The method for preparing day lily noodles according to claim 1, wherein the method comprises the following steps: in the step 5, the drying temperature is 60-80 ℃, and the drying time is 2-4 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911094419.7A CN110810715A (en) | 2019-11-11 | 2019-11-11 | Making method of day lily noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911094419.7A CN110810715A (en) | 2019-11-11 | 2019-11-11 | Making method of day lily noodles |
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| Publication Number | Publication Date |
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| CN110810715A true CN110810715A (en) | 2020-02-21 |
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| CN201911094419.7A Pending CN110810715A (en) | 2019-11-11 | 2019-11-11 | Making method of day lily noodles |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679848A (en) * | 2019-11-21 | 2020-01-14 | 高航 | Making method of day lily steamed bun |
| CN113040325A (en) * | 2021-03-16 | 2021-06-29 | 四川省宕府王食品有限责任公司 | Hemerocallis citrina baroni noodles and preparation method thereof |
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| WO1999065331A1 (en) * | 1998-06-16 | 1999-12-23 | Societe Des Produits Nestle S.A. | Flavoured noodles |
| CN101040689A (en) * | 2007-04-26 | 2007-09-26 | 肖金林 | Daylily flower noodle and its making method |
| CN103053925A (en) * | 2012-12-27 | 2013-04-24 | 李尚群 | Yam bean noodle |
| CN103609969A (en) * | 2013-11-28 | 2014-03-05 | 湖南金林食品科技有限责任公司 | Hemerocallis citrina baroni noodles and production method thereof |
| CN105475846A (en) * | 2015-11-27 | 2016-04-13 | 安徽家味食品有限公司 | Method for preparing nutritious noodles |
| CN105942198A (en) * | 2016-06-16 | 2016-09-21 | 重庆京黔农业开发有限公司 | Fresh-daylily-and-mushroom full-pulp anhydrous noodle |
| CN106722100A (en) * | 2016-11-23 | 2017-05-31 | 大荔县大家果蔬面食专业合作社 | A kind of daylily flower noodle and preparation method thereof |
-
2019
- 2019-11-11 CN CN201911094419.7A patent/CN110810715A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999065331A1 (en) * | 1998-06-16 | 1999-12-23 | Societe Des Produits Nestle S.A. | Flavoured noodles |
| CN101040689A (en) * | 2007-04-26 | 2007-09-26 | 肖金林 | Daylily flower noodle and its making method |
| CN103053925A (en) * | 2012-12-27 | 2013-04-24 | 李尚群 | Yam bean noodle |
| CN103609969A (en) * | 2013-11-28 | 2014-03-05 | 湖南金林食品科技有限责任公司 | Hemerocallis citrina baroni noodles and production method thereof |
| CN105475846A (en) * | 2015-11-27 | 2016-04-13 | 安徽家味食品有限公司 | Method for preparing nutritious noodles |
| CN105942198A (en) * | 2016-06-16 | 2016-09-21 | 重庆京黔农业开发有限公司 | Fresh-daylily-and-mushroom full-pulp anhydrous noodle |
| CN106722100A (en) * | 2016-11-23 | 2017-05-31 | 大荔县大家果蔬面食专业合作社 | A kind of daylily flower noodle and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679848A (en) * | 2019-11-21 | 2020-01-14 | 高航 | Making method of day lily steamed bun |
| CN113040325A (en) * | 2021-03-16 | 2021-06-29 | 四川省宕府王食品有限责任公司 | Hemerocallis citrina baroni noodles and preparation method thereof |
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Application publication date: 20200221 |
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