CN114128829A - Giant salamander radix puerariae noodles - Google Patents
Giant salamander radix puerariae noodles Download PDFInfo
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- CN114128829A CN114128829A CN202111441959.5A CN202111441959A CN114128829A CN 114128829 A CN114128829 A CN 114128829A CN 202111441959 A CN202111441959 A CN 202111441959A CN 114128829 A CN114128829 A CN 114128829A
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- giant salamander
- stock solution
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- soup
- kudzu root
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
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- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 10
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- 235000014347 soups Nutrition 0.000 claims description 28
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- 238000004898 kneading Methods 0.000 claims description 5
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
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- 230000000975 bioactive effect Effects 0.000 description 1
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- 235000007240 daidzein Nutrition 0.000 description 1
- NPJICTMALKLTFW-OFUAXYCQSA-N daucosterol Chemical compound O([C@@H]1CC2=CC[C@H]3[C@@H]4CC[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@H](C)CC[C@@H](CC)C(C)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O NPJICTMALKLTFW-OFUAXYCQSA-N 0.000 description 1
- QDFKFNAHVGPRBL-UHFFFAOYSA-N daucosterol Natural products CCC(CCC(C)C1CCC2C1CCC3C2(C)CC=C4CC(CCC34C)OC5OC(CO)C(O)C(O)C5O)C(C)C QDFKFNAHVGPRBL-UHFFFAOYSA-N 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
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- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
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- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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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
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Noodles (AREA)
Abstract
The invention provides giant salamander and radix puerariae noodles, which are characterized in that: the giant salamander and kudzu root noodles are prepared from the following raw materials, by weight, 8-15 parts of kudzu root stock solution, 8-15 parts of giant salamander stock solution, 35-54 parts of flour and 30-35 parts of mineral water; the invention processes the whole giant salamander into the giant salamander stock solution, and controls the temperature in the production process, thereby not only ensuring that the nutrient components are not lost, but also completely utilizing the whole giant salamander.
Description
Technical Field
The invention relates to the technical field of noodles, in particular to giant salamander and radix puerariae noodles.
Background
Kudzu root, a traditional Chinese medicine name, is the dried root of kudzu of leguminous plant, commonly known as kudzu, and mainly contains starch, and in addition contains about 12% of flavonoids including more than 10 kinds of soybean (glycitin), daidzein, puerarin, etc.; and contains daucosterol, amino acids, coumarins, etc. Can be used as medicine. In the early days of Yao, Shun and Yu, people have already started to use Ku Teng to make hemp woven fabrics.
The cultured Chinese giant salamanders are rich in nutrition, such as high-quality protein, ideal amino acid and fatty acid proportion, and ideal mineral elements and vitamins. And contains different bioactive substances such as collagen, active peptide, essential fatty acid, metallothionein and bombesin, and has antioxidant, antitumor, antibacterial, antiaging, burn treating, anti-infection and anti-radiation bioactivity.
The existing products only comprise arrowroot flour and giant salamander flour, and noodles rich in nutrient components of the giant salamander and the arrowroot are lacked;
the existing processing method of the giant salamander noodles is to kill the giant salamander, separate bones and meat, then crush the fish meat, dry or dry the fish meat, and then scatter the fish meal into flour to prepare the giant salamander noodles in the preparation process, the method has low utilization rate of the giant salamander, and the loss of nutritional ingredients is serious:
the invention aims to provide giant salamander and kudzu root noodles, which solve the problems mentioned in the background technology.
Disclosure of Invention
In order to achieve the purpose, the invention provides giant salamander and kudzu root noodles which are prepared from the following raw materials, by weight, 8-15 parts of kudzu root stock solution, 8-15 parts of giant salamander stock solution, 35-54 parts of flour and 30-35 parts of mineral water.
Preferably, the giant salamander and kudzu root noodles are prepared from 8 parts of kudzu root stock solution, 8 parts of giant salamander stock solution, 54 parts of flour and 30 parts of mineral water.
Preferably, the giant salamander radix puerariae noodles are prepared by the following steps:
step S1, adding a proper amount of flour and mineral water into a dough mixer to prepare dough;
step S2, adding a proper amount of radix puerariae stock solution and a proper amount of giant salamander stock solution into a dough kneading machine respectively, kneading dough for 15-30 minutes, and obtaining a blank;
and S3, making the blank into noodles through a noodle maker, baking the noodles for 4.5-6 hours at a low temperature of not higher than 32 ℃, cooling and bagging.
Preferably, the stock solution of giant salamander in the step S1 is prepared by the following steps;
firstly, inactivating giant salamander with cold water, wherein a killing agent adopts salt and quicklime;
step two, steaming the giant salamander in the step one for 8-15 minutes, and controlling the temperature to be 80-100 ℃;
step three, separating the skin, meat and bone of the giant salamander treated in the step two;
step four, beating the skin and bone tea soup in the step three and fish into fine juice, sieving the fine juice by a 60-80 mesh sieve, fishing out the residual bones and skins after the soup is boiled into white soup with thick soup, pouring the fish into the fine juice, and filtering for 15-30 minutes;
and fifthly, after the soup is boiled, putting the soup into a sterilization bag, sealing the sterilization bag, sterilizing the soup at the temperature of 121 ℃, controlling the sterilization time to be 10-15 minutes, taking the soup out after the sterilization is finished, and cooling the soup in cold water to obtain the stock solution of the giant salamander.
Preferably, the temperature for cooking the fish meat added with the fine juice in the fourth step is controlled below 100 ℃.
Preferably, the kudzu root stock solution in the step S1 is prepared by the following steps;
step a, peeling radix puerariae, cleaning, and soaking in saline for 30-60 minutes;
b, pulping by a pulping machine, and sieving the pulped pulp by a sieve of 60-80 meshes;
and c, packaging the slurry with a sterilization bag, sealing, and sterilizing at 90-100 ℃ for more than 30 minutes to obtain the kudzu root stock solution.
Preferably, the salt content of the brine in the step a is controlled to be 8-12%.
Compared with the prior art, the invention has the beneficial effects that:
1. the giant salamander and radix puerariae noodles contain the nutritional ingredients of radix puerariae and giant salamander, and have extremely high nutritional value;
2. by adding the radix puerariae stock solution, the product is easy to cook and boil, does not cause soup pasting and can be added into a hot pot for eating;
3. the mouthfeel of the giant salamander noodles is improved by adding the radix puerariae stock solution, and the fishy smell of the giant salamander noodles is removed;
4. the invention can ensure that the nutrient components are not lost on one hand and can also completely utilize the whole giant salamander on the other hand by processing the whole giant salamander into the giant salamander stock solution and controlling the temperature in the production and processing.
Detailed Description
While several embodiments of the present invention will be described below in order to facilitate an understanding of the invention, the present invention may be embodied in different forms and is not limited to the embodiments described herein, but rather, the embodiments are provided so that the disclosure of the present invention will be thorough and complete.
It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may be present, and when an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present, as the terms "vertical", "horizontal", "left", "right" and the like are used herein for descriptive purposes only.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and the terms used herein in the specification of the present invention are for the purpose of describing particular embodiments only and are not intended to be limiting of the present invention, and the term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
The present invention will be described in further detail below.
Example one
The giant salamander and kudzu root noodles are prepared from 8-15 parts by weight of kudzu root stock solution, 8-15 parts by weight of giant salamander stock solution, 35-54 parts by weight of flour and 30-35 parts by weight of mineral water.
Example two
The giant salamander and kudzu root noodles are prepared from 8 parts of kudzu root stock solution, 8 parts of giant salamander stock solution, 54 parts of flour and 30 parts of mineral water.
EXAMPLE III
The giant salamander radix puerariae noodles are prepared by the following steps:
step S1, adding a proper amount of flour and mineral water into a dough mixer to prepare dough;
step S2, adding a proper amount of radix puerariae stock solution and giant salamander stock solution into a dough kneading machine respectively, kneading dough for 15 minutes, and obtaining a blank;
and step S3, making the blank into noodles through a noodle maker, baking the noodles for 4.5 hours at a low temperature of not higher than 32 ℃, cooling and bagging.
Example four
The giant salamander stock solution in the step S1 is prepared by the following steps;
firstly, inactivating giant salamander with cold water, wherein a killing agent adopts salt and quicklime;
step two, steaming the giant salamander in the step one for 8 minutes, and controlling the temperature to be 80 ℃;
step three, separating the skin, meat and bone of the giant salamander treated in the step two;
step four, beating the skin and bone tea soup in the step three and fish into fine juice, sieving the fine juice by a 60-mesh sieve, fishing out the residual bones and skins after the soup is boiled into white soup with thick soup, pouring the fish which is beaten into the fine juice, and carrying out the tea-making for 15 minutes;
step five, after the soup is boiled, putting the soup into a sterilization bag, sterilizing the soup at the temperature of 121 ℃ after sealing, controlling the sterilization time to be 15 minutes, taking the soup out after the sterilization, and cooling the soup in cold water to obtain giant salamander stock solution;
in the fourth step, the temperature for cooking the fish meat added with the fine juice is controlled below 100 ℃.
EXAMPLE five
The kudzuvine root stock solution in the step S1 is prepared by the following steps;
step a, peeling radix puerariae, cleaning, and soaking in saline for 30 minutes;
b, pulping by a pulping machine, and sieving the pulped pulp by a 80-mesh sieve;
step c, packaging the slurry with a sterilization bag, sealing, sterilizing at 90-100 ℃, and controlling the sterilization time to be 30 minutes to obtain a kudzu root stock solution;
the salt content of the brine in the step a is controlled to be 8-12%.
The invention has been described in an illustrative manner, and it is to be understood that the invention is not limited in its application to the details of construction and to the arrangements of the components set forth in the following description, since such modifications are intended to be included within the spirit and scope of the invention as defined in the appended claims.
Claims (7)
1. The utility model provides a giant salamander root of kudzu vine face which characterized in that: the giant salamander and kudzu root noodles are prepared from the following raw materials, by weight, 8-15 parts of kudzu root stock solution, 8-15 parts of giant salamander stock solution, 35-54 parts of flour and 30-35 parts of mineral water.
2. The giant salamander and kudzu root noodle according to claim 1, characterized in that: the giant salamander and kudzu root noodles are prepared from 8 parts of kudzu root stock solution, 8 parts of giant salamander stock solution, 54 parts of flour and 30 parts of mineral water.
3. The giant salamander and kudzu root noodle according to claim 1 or 2, characterized in that: the giant salamander radix puerariae noodles are prepared by the following steps:
step S1, adding a proper amount of flour and mineral water into a dough mixer to prepare dough;
step S2, adding a proper amount of radix puerariae stock solution and a proper amount of giant salamander stock solution into a dough mixer respectively, and kneading for 15-30 minutes to obtain a blank;
and S3, making the blank into noodles through a noodle maker, baking the noodles for 4.5-6 hours at a low temperature of not higher than 32 ℃, cooling and bagging.
4. The giant salamander and kudzu root noodle according to claim 3, characterized in that: the giant salamander stock solution in the step S1 is prepared by the following steps;
firstly, inactivating giant salamander with cold water, wherein a killing agent adopts salt and quicklime;
step two, steaming the giant salamander in the step one for 8-15 minutes, and controlling the temperature to be 80-100 ℃;
step three, separating the skin, meat and bone of the giant salamander treated in the step two;
step four, beating the skin and bone tea soup in the step three and fish into fine juice, sieving the fine juice by a 60-80 mesh sieve, fishing out the residual bones and skins after the soup is boiled into white soup with thick soup, pouring the fish into the fine juice, and filtering for 15-30 minutes;
step five, after cooking the soup, putting the soup into a sterilization bag, sealing the sterilization bag, sterilizing the soup at the temperature of 121 ℃, controlling the sterilization time to be 10-15 minutes, taking the soup out after the sterilization, and cooling the soup in cold water to obtain a giant salamander stock solution;
5. the giant salamander and kudzu root noodle according to claim 4, characterized in that: in the fourth step, the temperature for cooking the fish meat added with the fine juice is controlled below 100 ℃.
6. The giant salamander and kudzu root noodle according to claim 3, characterized in that: the kudzuvine root stock solution in the step S1 is prepared by the following steps;
step a, peeling radix puerariae, cleaning, and soaking in saline for 30-60 minutes;
b, pulping by a pulping machine, and sieving the pulped pulp by a sieve of 60-80 meshes;
and c, packaging the slurry with a sterilization bag, sealing, and sterilizing at 90-100 ℃ for more than 30 minutes to obtain the kudzu root stock solution.
7. The giant salamander and kudzu root noodle according to claim 6, characterized in that: the salt content of the brine in the step a is controlled to be 8-12%.
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