CN111838539A - Method for processing noodles by using bamboo shoot wastes - Google Patents
Method for processing noodles by using bamboo shoot wastes Download PDFInfo
- Publication number
- CN111838539A CN111838539A CN202010814745.7A CN202010814745A CN111838539A CN 111838539 A CN111838539 A CN 111838539A CN 202010814745 A CN202010814745 A CN 202010814745A CN 111838539 A CN111838539 A CN 111838539A
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- Prior art keywords
- bamboo shoot
- shells
- bamboo
- noodles
- parts
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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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Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 146
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 146
- 241001330002 Bambuseae Species 0.000 title claims abstract description 146
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 146
- 239000011425 bamboo Substances 0.000 title claims abstract description 146
- 235000012149 noodles Nutrition 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 22
- 239000002699 waste material Substances 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 23
- 238000004898 kneading Methods 0.000 claims abstract description 15
- 238000005520 cutting process Methods 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000003825 pressing Methods 0.000 claims abstract description 8
- 208000006877 Insect Bites and Stings Diseases 0.000 claims abstract description 6
- 239000002689 soil Substances 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241001330024 Bambusoideae Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019640 taste Nutrition 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
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 application discloses a method for processing noodles by utilizing bamboo shoot wastes in the technical field of noodle processing, which comprises the following steps: selecting healthy bamboo shoot shells with good growth conditions and no insect bite; washing off soil on the bamboo shoot shells by using a brush, and then putting the washed bamboo shoot shells into clean water for rinsing; cutting off the tender leaf part at the bottom end of the bamboo shoot shell from the bamboo shoot shell, and then airing; removing tender leaves of bamboo shoot shells, and mixing with clear water according to the ratio of 1: 10 for 50-70 minutes, and then fishing out the bamboo shells to obtain bamboo shell water; step four, preparing 1-3 parts of bamboo shoot powder and 7-9 parts of flour in parts by weight, and uniformly mixing the bamboo shoot powder and the flour in parts by weight to obtain bamboo shoot flour; step five, kneading the bamboo shoot flour and the bamboo shoot shell water in a ratio of 2:1 until the surface of the kneaded dough is smooth; and step six, pressing the dough kneaded in the step five into dough sheets, cutting the dough sheets into noodles, and then hanging and airing the noodles. The problem that present bamboo shoots noodless cost of manufacture is high has been solved to this scheme.
Description
Technical Field
The invention relates to the technical field of noodle processing, in particular to a method for processing noodles by utilizing bamboo shoot wastes.
Background
The noodles are originated from China and have been made for more than four thousand years, and the noodles are food prepared by adding water into cereal or bean flour, grinding the cereal or bean flour into dough, then pressing or rolling or stretching into slices, then cutting or pressing, or kneading, pulling, kneading and the like, and finally cooking, frying, braising and frying.
Bamboo shoot, a perennial evergreen plant of the subfamily Bambusoideae of the family Gramineae, native to China. Bamboo shoots are the material of food in south of the Yangtze river, and in the past, the saying that bamboo shoots cannot be eaten in the living environment. Although all bamboo shoots are produced, not all bamboo shoots can be called as culinary products. The vegetable-type bamboo shoot must have a condition that the tissue is soft and has no bitterness or other unpleasant tastes, or has slight bitterness, and can be eaten after being processed and debittered. In the processing process of the bamboo shoots, the shells of the bamboo shoots need to be removed and then thrown away, and fresh and tender bamboo shoot parts are left for eating.
At present, in order to increase the nutrition of the noodles, the bamboo shoot noodles with the bamboo shoots added into the noodles are produced, the bamboo shoots are ground into powder and then added into the noodles, and then the noodles are kneaded to produce the noodles.
Disclosure of Invention
The invention aims to provide a method for processing noodles by using bamboo shoot wastes, which aims to solve the problem of high manufacturing cost of the existing bamboo shoot noodles.
In order to solve the technical problems, the invention provides the following technical scheme: the method for processing the noodles by utilizing the bamboo shoot wastes comprises the following steps:
step one, selecting materials: selecting healthy bamboo shoot shells which are good in growth condition and free from insect bite, and soaking the bamboo shoot shells in clear water for 30-50 minutes;
step two, cleaning: taking out the soaked bamboo shoot shells, washing off soil on the bamboo shoot shells by using a brush, and then putting the washed bamboo shoot shells into clear water for rinsing for 2-4 times;
step three, primary processing: airing the rinsed bamboo shoot shells in the step two, cutting off tender leaves at the bottom ends of the bamboo shoot shells from the bamboo shoot shells, airing the tender leaves in a ventilated and sunny place until the tender leaves are crisp, and grinding the tender leaves which are aired until the tender leaves are crisp into bamboo shoot powder for later use; and mixing the bamboo shoot shells with the tender leaves removed with clear water in a weight ratio of 1: 10 for 50-70 minutes, and then fishing out the bamboo shells to obtain bamboo shell water;
step four, preparation: preparing 1-3 parts of bamboo shoot powder and 7-9 parts of flour in parts by weight, and uniformly mixing the bamboo shoot powder and the flour in parts by weight to obtain bamboo shoot flour;
step five, kneading: adding bamboo shoot shell water into bamboo shoot flour according to the weight ratio of 2:1, and kneading until the surface of the kneaded dough is smooth;
step six, preparing noodles: and C, pressing the dough kneaded in the step five into dough sheets, cutting the dough sheets into noodles, and then hanging and airing the noodles.
The invention has the following working principle and beneficial effects: this scheme is selected earlier that the growth situation is good, healthy bamboo shoot shell is put into the clear water and is soaked, the earth bubble on the bamboo shoot shell is soft, then the brush during use brushes the earth on the bamboo shoot shell cleanly, the clean cleanliness of bamboo shoot shell has been guaranteed to the rinsing of rethread 2 ~ 4 times, the tender leaf part in the bamboo shoot shell is cut off to dry the back and is polished into powder then add the flour in step three, edible composition on the effectual utilization bamboo shoot shell not only, when reducing the waste, great saving manufacturing cost. And for inedible bamboo shoot shells, the inedible bamboo shoot shells are put into clear water for cooking, and then the bamboo shoot shell water is taken for kneading, so that the kneaded noodles have the faint scent of the bamboo shoots, and meanwhile, the bamboo shoot shell water is used for kneading, and the kneaded noodles have the effects of clearing heat, eliminating phlegm and preventing and treating cough and asthma.
Further, the cooking time of the bamboo shoot shells in the third step is 50 minutes.
Further, the cooking time of the bamboo shoot shells in the third step is 70 minutes.
Further, in the third step, the tender leaves are put into a dryer for drying. The method aims to dry the tender leaves through the dryer, effectively shorten the production period and improve the production efficiency.
Further, 1 part of bamboo shoot powder and 9 parts of flour are prepared and mixed according to the parts by weight in the fourth step.
Further, 3 parts of bamboo shoot powder and 7 parts of flour are prepared and mixed according to parts by weight in the fourth step.
Detailed Description
The following is further detailed by way of specific embodiments:
example 1
The method for processing the noodles by utilizing the bamboo shoot wastes comprises the following steps:
step one, selecting materials: selecting healthy bamboo shoot shells with good growth conditions and no insect bite, and soaking the bamboo shoot shells in clear water for 30 minutes;
step two, cleaning: taking out the soaked bamboo shoot shells, washing off soil on the bamboo shoot shells by using a brush, and then putting the washed bamboo shoot shells into clear water for rinsing for 2 times;
step three, primary processing: airing the rinsed bamboo shoot shells in the step two, cutting off tender leaves at the bottom ends of the bamboo shoot shells from the bamboo shoot shells, putting the tender leaves into a dryer, drying the tender leaves until the tender leaves are crisp, and grinding the tender leaves which are aired until the tender leaves are crisp into bamboo shoot powder for later use; and mixing the bamboo shoot shells with the tender leaves removed with clear water in a weight ratio of 1: 10 for 50 minutes, and then fishing out the bamboo shells to obtain bamboo shell water;
step four, preparation: preparing 1 part of bamboo shoot powder and 9 parts of flour in parts by weight, and uniformly mixing the bamboo shoot powder and the flour in parts by weight to obtain bamboo shoot flour;
step five, kneading: adding bamboo shoot shell water into bamboo shoot flour according to the weight ratio of 2:1, and kneading until the surface of the kneaded dough is smooth;
step six, preparing noodles: and C, pressing the dough kneaded in the step five into dough sheets, cutting the dough sheets into noodles, and then hanging and airing the noodles.
Example 2
The method for processing the noodles by utilizing the bamboo shoot wastes comprises the following steps:
step one, selecting materials: selecting healthy bamboo shoot shells with good growth conditions and no insect bite, and soaking the bamboo shoot shells in clear water for 50 minutes;
step two, cleaning: taking out the soaked bamboo shoot shells, washing off soil on the bamboo shoot shells by using a brush, and then putting the washed bamboo shoot shells into clear water for rinsing for 3 times;
step three, primary processing: airing the rinsed bamboo shoot shells in the step two, cutting off tender leaves at the bottom ends of the bamboo shoot shells from the bamboo shoot shells, putting the tender leaves into a dryer, drying the tender leaves until the tender leaves are crisp, and grinding the tender leaves which are aired until the tender leaves are crisp into bamboo shoot powder for later use; and mixing the bamboo shoot shells with the tender leaves removed with clear water in a weight ratio of 1: 10 for 70 minutes, and then fishing out the bamboo shells to obtain bamboo shell water;
step four, preparation: preparing 3 parts of bamboo shoot powder and 7 parts of flour in parts by weight, and uniformly mixing the bamboo shoot powder and the flour in parts by weight to obtain bamboo shoot flour;
step five, kneading: adding bamboo shoot shell water into bamboo shoot flour according to the weight ratio of 2:1, and kneading until the surface of the kneaded dough is smooth;
step six, preparing noodles: and C, pressing the dough kneaded in the step five into dough sheets, cutting the dough sheets into noodles, and then hanging and airing the noodles.
Example 3
The method for processing the noodles by utilizing the bamboo shoot wastes comprises the following steps:
step one, selecting materials: selecting healthy bamboo shoot shells with good growth conditions and no insect bite, and soaking the bamboo shoot shells in clear water for 40 minutes;
step two, cleaning: taking out the soaked bamboo shoot shells, washing off soil on the bamboo shoot shells by using a brush, and then putting the washed bamboo shoot shells into clear water for rinsing for 4 times;
step three, primary processing: airing the rinsed bamboo shoot shells in the step two, cutting off tender leaves at the bottom ends of the bamboo shoot shells from the bamboo shoot shells, putting the tender leaves into a dryer, drying the tender leaves until the tender leaves are crisp, and grinding the tender leaves which are aired until the tender leaves are crisp into bamboo shoot powder for later use; and mixing the bamboo shoot shells with the tender leaves removed with clear water in a weight ratio of 1: 10 for 65 minutes, and then fishing out the bamboo shells to obtain bamboo shell water;
step four, preparation: preparing 2 parts of bamboo shoot powder and 8 parts of flour in parts by weight, and uniformly mixing the bamboo shoot powder and the flour in parts by weight to obtain bamboo shoot flour;
step five, kneading: adding bamboo shoot shell water into bamboo shoot flour according to the weight ratio of 2:1, and kneading until the surface of the kneaded dough is smooth;
step six, preparing noodles: and C, pressing the dough kneaded in the step five into dough sheets, cutting the dough sheets into noodles, and then hanging and airing the noodles.
Claims (6)
1. The method for processing the noodles by utilizing the bamboo shoot wastes is characterized by comprising the following steps: the method comprises the following steps:
step one, selecting materials: selecting healthy bamboo shoot shells which are good in growth condition and free from insect bite, and soaking the bamboo shoot shells in clear water for 30-50 minutes;
step two, cleaning: taking out the soaked bamboo shoot shells, washing off soil on the bamboo shoot shells by using a brush, and then putting the washed bamboo shoot shells into clear water for rinsing for 2-4 times;
step three, primary processing: airing the rinsed bamboo shoot shells in the step two, cutting off tender leaves at the bottom ends of the bamboo shoot shells from the bamboo shoot shells, airing the tender leaves in a ventilated and sunny place until the tender leaves are crisp, and grinding the tender leaves which are aired until the tender leaves are crisp into bamboo shoot powder for later use; and mixing the bamboo shoot shells with the tender leaves removed with clear water in a weight ratio of 1: 10 for 50-70 minutes, and then fishing out the bamboo shells to obtain bamboo shell water;
step four, preparation: preparing 1-3 parts of bamboo shoot powder and 7-9 parts of flour in parts by weight, and uniformly mixing the bamboo shoot powder and the flour in parts by weight to obtain bamboo shoot flour;
step five, kneading: adding bamboo shoot shell water into bamboo shoot flour according to the weight ratio of 2:1, and kneading until the surface of the kneaded dough is smooth;
step six, preparing noodles: and C, pressing the dough kneaded in the step five into dough sheets, cutting the dough sheets into noodles, and then hanging and airing the noodles.
2. The method for processing noodles using bamboo shoot waste according to claim 1, wherein the method comprises: the cooking time of the bamboo shoot shells in the third step is 50 minutes.
3. The method for processing noodles using bamboo shoot waste according to claim 1, wherein the method comprises: the cooking time of the bamboo shoot shells in the third step is 70 minutes.
4. The method of processing noodles using bamboo shoot waste according to claim 2 or 3, wherein: and (3) drying the tender leaves in a dryer in the third step.
5. The method for processing noodles using bamboo shoot waste according to claim 4, wherein the method comprises: and step four, preparing 1 part of bamboo shoot powder and 9 parts of flour according to parts by weight, and mixing.
6. The method for processing noodles using bamboo shoot waste according to claim 5, wherein the method comprises: and in the fourth step, 3 parts of bamboo shoot powder and 7 parts of flour are prepared and mixed according to parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010814745.7A CN111838539A (en) | 2020-08-13 | 2020-08-13 | Method for processing noodles by using bamboo shoot wastes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010814745.7A CN111838539A (en) | 2020-08-13 | 2020-08-13 | Method for processing noodles by using bamboo shoot wastes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111838539A true CN111838539A (en) | 2020-10-30 |
Family
ID=72968666
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010814745.7A Pending CN111838539A (en) | 2020-08-13 | 2020-08-13 | Method for processing noodles by using bamboo shoot wastes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111838539A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112674268A (en) * | 2020-11-19 | 2021-04-20 | 大竹县万康生态农业有限公司 | Bamboo shoot fiber powder noodles and making method thereof |
| CN113287759A (en) * | 2021-03-29 | 2021-08-24 | 黄达模 | Processing technology of moso bamboo |
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| CN103766749A (en) * | 2014-01-06 | 2014-05-07 | 重庆市南川生物技术研究院 | Square bamboo shoot noodles |
| CN105285704A (en) * | 2015-09-11 | 2016-02-03 | 来宾市长兴芦笋制品有限公司 | Asparagus noodles and preparation method thereof |
| CN107095147A (en) * | 2017-06-07 | 2017-08-29 | 乐山师范学院 | A kind of processing method of bitter bamboo shoot vermicelli |
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| CN108523057A (en) * | 2018-03-19 | 2018-09-14 | 晴隆县布依特色食品有限公司 | A kind of natural fermented method of acid bamboo shoot |
| CN110876448A (en) * | 2019-12-18 | 2020-03-13 | 王梦军 | Bamboo shoot nutritional noodles and making method thereof |
-
2020
- 2020-08-13 CN CN202010814745.7A patent/CN111838539A/en active Pending
Patent Citations (6)
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| CN103766749A (en) * | 2014-01-06 | 2014-05-07 | 重庆市南川生物技术研究院 | Square bamboo shoot noodles |
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| CN107095147A (en) * | 2017-06-07 | 2017-08-29 | 乐山师范学院 | A kind of processing method of bitter bamboo shoot vermicelli |
| CN107751778A (en) * | 2017-09-27 | 2018-03-06 | 熊家宝 | A kind of high microsteping content health caring noodles with effects for removing toxic heat and preparation method thereof |
| CN108523057A (en) * | 2018-03-19 | 2018-09-14 | 晴隆县布依特色食品有限公司 | A kind of natural fermented method of acid bamboo shoot |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112674268A (en) * | 2020-11-19 | 2021-04-20 | 大竹县万康生态农业有限公司 | Bamboo shoot fiber powder noodles and making method thereof |
| CN113287759A (en) * | 2021-03-29 | 2021-08-24 | 黄达模 | Processing technology of moso bamboo |
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Application publication date: 20201030 |