CN110959806A - Giant salamander noodles and processing method thereof - Google Patents
Giant salamander noodles and processing method thereof Download PDFInfo
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- CN110959806A CN110959806A CN201911167185.4A CN201911167185A CN110959806A CN 110959806 A CN110959806 A CN 110959806A CN 201911167185 A CN201911167185 A CN 201911167185A CN 110959806 A CN110959806 A CN 110959806A
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- giant salamander
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- noodles
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 48
- 241000157862 Dicamptodontidae Species 0.000 title claims abstract description 42
- 238000003672 processing method Methods 0.000 title abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 239000000203 mixture Substances 0.000 claims abstract description 27
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 241000251468 Actinopterygii Species 0.000 claims abstract description 16
- 241000234314 Zingiber Species 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 238000004898 kneading Methods 0.000 claims abstract description 14
- 238000007605 air drying Methods 0.000 claims abstract description 13
- 230000000740 bleeding effect Effects 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000007796 conventional method Methods 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000004537 pulping Methods 0.000 claims abstract description 13
- 210000001835 viscera Anatomy 0.000 claims abstract description 13
- 238000005406 washing Methods 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 7
- 240000007087 Apium graveolens Species 0.000 claims description 6
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 6
- 235000010591 Appio Nutrition 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 235000013601 eggs Nutrition 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 4
- 210000001185 bone marrow Anatomy 0.000 claims description 3
- 210000003278 egg shell Anatomy 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 6
- 235000011844 whole wheat flour Nutrition 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 206010019705 Hepatic pain Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 241000270666 Testudines Species 0.000 description 1
- 206010049514 Traumatic fracture Diseases 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 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
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000008736 traumatic injury Effects 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Abstract
The scheme discloses a giant salamander noodle and a processing method thereof in the technical field of food processing, wherein the giant salamander noodle comprises 83.1-78.2% of flour, 11-16% of giant salamander meat and 4-10.8% of auxiliary materials. The processing method of the giant salamander noodles comprises the following steps: the method comprises the following steps: a. bleeding giant salamander, removing viscera, washing with warm boiled water of 40 deg.C, removing bone, pulping fish meat with ginger boiled water at a ratio of 5:1, boiling with slow fire, and air drying; b. preparing auxiliary materials; c. uniformly mixing the raw materials prepared in the steps a and b with flour according to a proportion; d. and c, adding water into the mixture prepared in the step c, kneading the mixture into dough, and processing the dough into noodles according to a conventional method. The baby fish noodles have delicious taste, no fishy smell and high nutritive value, and are particularly suitable for children in growth and development.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to giant salamander noodles and a processing method thereof.
Background
The noodles are a health food which is simple to prepare, convenient to eat and rich in nutrition, and can be taken as staple food and fast food. Has been accepted and favored by people in the world for a long time. A noodle is prepared by adding water into cereal or bean flour, grinding into dough, pressing or rolling into slices, cutting or pressing, or kneading, making into strips (narrow or wide, flat or round) or small pieces, and decocting, parching, stewing, and frying. The requirements for food are higher and higher along with the development of economy and the improvement of living standard of people, and the requirements for food not only need to be delicious and delicious, but also need to be natural, safe, nutritional and health-care; the prior noodles lack active substances and enough nutrient components and cannot meet the requirements of people.
Disclosure of Invention
The invention aims to provide giant salamander noodles and a processing method thereof, and aims to solve the problem that the existing noodles lack nutritional ingredients.
In order to achieve the above object, the present invention provides the following solutions: a giant salamander noodle comprises 83.1% -78.2% of flour, 11% -16% of giant salamander meat and 4% -10.8% of auxiliary materials.
Further, the auxiliary materials are celery, carrots, eggs or bone soup.
The beneficial effect of this scheme does: the noodles are made of the giant salamander, and the giant salamander is pungent, salty and mild in taste. The functional indications are as follows: move qi and alleviate pain, reunion of fractured bones. Can be used for treating liver and stomach pain, traumatic injury, and fracture. Giant salamander is an animal with extremely high edible value, has tender meat quality, delicious taste, high-quality protein, rich amino acids and trace elements and extremely high nutritional value, is known as 'underwater ginseng', and is regarded as a rare supplement in the markets of hong Kong, Taiwan and southeast Asia in China. The giant salamander muscle protein is a high-quality protein, has high essential amino acid content and good composition proportion, completely accords with the human body demand mode, and has far better nutritional value than abalone, cubilose, shark fin and turtle. The noodles made of the giant salamander have delicious taste, no fishy smell and high nutritional value, and are particularly suitable for children growing and developing.
The invention also provides a processing method of the giant salamander noodles, which comprises the following steps: the method comprises the following steps: a. bleeding giant salamander, removing viscera, washing with warm boiled water of 40 deg.C, removing bone, pulping fish meat with ginger boiled water at a ratio of 5:1, boiling with slow fire, and air drying; b. cleaning celery, adding water according to the ratio of 10:1, juicing, cooking with soft fire, placing in a ventilated place, and airing for later use; c. uniformly mixing the raw materials prepared in the steps a and b with flour according to a proportion; d. and c, adding water into the mixture prepared in the step c, kneading the mixture into dough, and processing the dough into noodles according to a conventional method.
The invention also provides another processing method of the giant salamander noodles, which comprises the following steps: the method comprises the following steps: a. bleeding giant salamander, removing viscera, washing with warm boiled water of 40 deg.C, removing bone, pulping fish meat with ginger boiled water at a ratio of 5:1, boiling with slow fire, and air drying; b. removing two ends of carrot, cleaning, adding water according to a ratio of 7:1, juicing, cooking with slow fire, and airing at a ventilated place for later use; c. uniformly mixing the raw materials prepared in the steps a and b with flour according to a proportion; d. and c, adding water into the mixture prepared in the step c, kneading the mixture into dough, and processing the dough into noodles according to a conventional method.
The invention also provides another processing method of the giant salamander noodles, which comprises the following steps: the method comprises the following steps: a. bleeding giant salamander, removing viscera, washing with warm boiled water of 40 deg.C, removing bone, pulping fish meat with ginger boiled water at a ratio of 5:1, boiling with slow fire, and air drying; b. removing eggshells of eggs, adding water in a ratio of 13:1, and uniformly stirring for later use; c. uniformly mixing the raw materials prepared in the steps a and b with flour according to a proportion; d. and c, adding water into the mixture prepared in the step c, kneading the mixture into dough, and processing the dough into noodles according to a conventional method.
The invention also provides another processing method of the giant salamander noodles, which comprises the following steps: the method comprises the following steps: a. bleeding giant salamander, removing viscera, washing with warm boiled water of 40 deg.C, removing bone, pulping fish meat with ginger boiled water at a ratio of 5:1, boiling with slow fire, and air drying; b. cutting the big bone into multiple sections, exposing the cut surface of the bone marrow, putting into a pot, adding cold water, and stewing with soft fire for 3-4 h; c. uniformly mixing the raw materials prepared in the steps a and b with flour according to a proportion; d. and c, adding water into the mixture prepared in the step c, kneading the mixture into dough, and processing the dough into noodles according to a conventional method.
According to the scheme, the doll fish meat is pulped together with ginger boiled water in a ratio of 5:1, so that the fishy smell can be reduced, the surface fishy smell covers the original taste of the noodles, the noodles are boiled with small fire to swell, part of bacteria contained in the fish meat are killed, the noodles are convenient to knead into dough, and the toughness of the noodles is improved. In addition, the auxiliary materials of celery, carrots, eggs and bone soup are added, so that the nutrient substances of the noodles are increased, and the taste of the noodles is improved.
Detailed Description
The following is further detailed by way of specific embodiments:
example 1: a processing method of giant salamander noodles comprises the following steps: a. bleeding giant salamander, removing viscera, washing with warm boiled water of 40 deg.C, removing bone, pulping fish meat with ginger boiled water at a ratio of 5:1, boiling with slow fire, and air drying; b. cleaning celery, adding water according to the ratio of 10:1, juicing, cooking with soft fire, placing in a ventilated place, and airing for later use; c. uniformly mixing the raw materials prepared in the step a, the raw materials prepared in the step b and the whole wheat flour according to the proportion of (5.9% -8.5%) to (11% -16%) to (83.1% -78.2%); d. and c, adding water into the mixture prepared in the step c, kneading the mixture into dough, and processing the dough into noodles according to a conventional method.
Example 2: a processing method of giant salamander noodles comprises the following steps: a. bleeding giant salamander, removing viscera, washing with warm boiled water of 40 deg.C, removing bone, pulping fish meat with ginger boiled water at a ratio of 5:1, boiling with slow fire, and air drying; b. removing two ends of carrot, cleaning, adding water according to a ratio of 7:1, juicing, cooking with slow fire, and airing at a ventilated place for later use; uniformly mixing the raw materials prepared in the step a, the raw materials prepared in the step b and the whole wheat flour according to the proportion of (5.9% -8.5%) to (11% -16%) to (83.1% -78.2%); d. and c, adding water into the mixture prepared in the step c, kneading the mixture into dough, and processing the dough into noodles according to a conventional method.
Example 3: a processing method of giant salamander noodles comprises the following steps: a. bleeding giant salamander, removing viscera, washing with warm boiled water of 40 deg.C, removing bone, pulping fish meat with ginger boiled water at a ratio of 5:1, boiling with slow fire, and air drying; b. removing eggshells of eggs, adding water in a ratio of 13:1, and uniformly stirring for later use; uniformly mixing the raw materials prepared in the step a, the raw materials prepared in the step b and the whole wheat flour according to the proportion of (4% -6%) to (11% -16%) to (83.1% -78.2%); d. and c, adding water into the mixture prepared in the step c, kneading the mixture into dough, and processing the dough into noodles according to a conventional method.
Example 4: a processing method of giant salamander noodles comprises the following steps: a. bleeding giant salamander, removing viscera, washing with warm boiled water of 40 deg.C, removing bone, pulping fish meat with ginger boiled water at a ratio of 5:1, boiling with slow fire, and air drying; b. cutting the big bone into multiple sections, exposing the cut surface of the bone marrow, putting into a pot, adding cold water, and stewing with soft fire for 3-4 h; c. uniformly mixing the raw materials prepared in the step a, the raw materials prepared in the step b and the whole wheat flour according to the proportion of (6% -10.8%) to (11% -16%) to (83.1% -78.2%); d. and c, adding water into the mixture prepared in the step c, kneading the mixture into dough, and processing the dough into noodles according to a conventional method.
Claims (6)
1. A giant salamander noodle, which is characterized in that: the components comprise 83.1-78.2% of flour, 11-16% of giant salamander and 4-10.8% of auxiliary materials.
2. The noodles according to claim 1, wherein: the auxiliary materials are celery, carrots, eggs or bone soup.
3. The method for processing giant salamander noodles according to claim 2, wherein: the method comprises the following steps: a. bleeding giant salamander, removing viscera, washing with warm boiled water of 40 deg.C, removing bone, pulping fish meat with ginger boiled water at a ratio of 5:1, boiling with slow fire, and air drying; b. cleaning celery, adding water according to the ratio of 10:1, juicing, cooking with soft fire, placing in a ventilated place, and airing for later use; c. uniformly mixing the raw materials prepared in the steps a and b with flour according to a proportion; d. and c, adding water into the mixture prepared in the step c, kneading the mixture into dough, and processing the dough into noodles according to a conventional method.
4. The method for processing giant salamander noodles according to claim 2, wherein: the method comprises the following steps: a. bleeding giant salamander, removing viscera, washing with warm boiled water of 40 deg.C, removing bone, pulping fish meat with ginger boiled water at a ratio of 5:1, boiling with slow fire, and air drying; b. removing two ends of carrot, cleaning, adding water according to a ratio of 7:1, juicing, cooking with slow fire, and airing at a ventilated place for later use; c. uniformly mixing the raw materials prepared in the steps a and b with flour according to a proportion; d. and c, adding water into the mixture prepared in the step c, kneading the mixture into dough, and processing the dough into noodles according to a conventional method.
5. The method for processing giant salamander noodles according to claim 2, wherein: the method comprises the following steps: a. bleeding giant salamander, removing viscera, washing with warm boiled water of 40 deg.C, removing bone, pulping fish meat with ginger boiled water at a ratio of 5:1, boiling with slow fire, and air drying; b. removing eggshells of eggs, adding water in a ratio of 13:1, and uniformly stirring for later use; c. uniformly mixing the raw materials prepared in the steps a and b with flour according to a proportion; d. and c, adding water into the mixture prepared in the step c, kneading the mixture into dough, and processing the dough into noodles according to a conventional method.
6. The method for processing giant salamander noodles according to claim 2, wherein: the method comprises the following steps: a. bleeding giant salamander, removing viscera, washing with warm boiled water of 40 deg.C, removing bone, pulping fish meat with ginger boiled water at a ratio of 5:1, boiling with slow fire, and air drying; b. cutting the big bone into multiple sections, exposing the cut surface of the bone marrow, putting into a pot, adding cold water, and stewing with soft fire for 3-4 h; c. uniformly mixing the raw materials prepared in the steps a and b with flour according to a proportion; d. and c, adding water into the mixture prepared in the step c, kneading the mixture into dough, and processing the dough into noodles according to a conventional method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911167185.4A CN110959806A (en) | 2019-11-25 | 2019-11-25 | Giant salamander noodles and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911167185.4A CN110959806A (en) | 2019-11-25 | 2019-11-25 | Giant salamander noodles and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110959806A true CN110959806A (en) | 2020-04-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911167185.4A Pending CN110959806A (en) | 2019-11-25 | 2019-11-25 | Giant salamander noodles and processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN110959806A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114128829A (en) * | 2021-11-30 | 2022-03-04 | 湖南省佐胜壹鸣食品有限责任公司 | Giant salamander radix puerariae noodles |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261621A (en) * | 2016-08-17 | 2017-01-04 | 通江县星往农业科技开发有限公司 | Megalobatrachus japonicus daoidianuas (Blanchard) Tremella noodles |
| CN110338339A (en) * | 2018-04-03 | 2019-10-18 | 四川珊全企业管理服务有限公司 | A kind of giant salamander surface compositions and its production technology |
-
2019
- 2019-11-25 CN CN201911167185.4A patent/CN110959806A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261621A (en) * | 2016-08-17 | 2017-01-04 | 通江县星往农业科技开发有限公司 | Megalobatrachus japonicus daoidianuas (Blanchard) Tremella noodles |
| CN110338339A (en) * | 2018-04-03 | 2019-10-18 | 四川珊全企业管理服务有限公司 | A kind of giant salamander surface compositions and its production technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114128829A (en) * | 2021-11-30 | 2022-03-04 | 湖南省佐胜壹鸣食品有限责任公司 | Giant salamander radix puerariae noodles |
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Application publication date: 20200407 |