CN114601109A - Processing method of auricularia polytricha-flavor noodles - Google Patents
Processing method of auricularia polytricha-flavor noodles Download PDFInfo
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- CN114601109A CN114601109A CN202210258250.XA CN202210258250A CN114601109A CN 114601109 A CN114601109 A CN 114601109A CN 202210258250 A CN202210258250 A CN 202210258250A CN 114601109 A CN114601109 A CN 114601109A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 111
- 238000003672 processing method Methods 0.000 title claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 14
- 241000221377 Auricularia Species 0.000 title claims description 14
- 240000005710 Auricularia polytricha Species 0.000 claims abstract description 144
- 235000000024 Auricularia polytricha Nutrition 0.000 claims abstract description 144
- 235000013312 flour Nutrition 0.000 claims abstract description 43
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 23
- 238000002360 preparation method Methods 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 239000008159 sesame oil Substances 0.000 claims abstract description 12
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 15
- 235000014347 soups Nutrition 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- 239000004615 ingredient Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 9
- 238000004898 kneading Methods 0.000 claims description 8
- 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 description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 7
- 108010000912 Egg Proteins Proteins 0.000 claims description 7
- 235000014103 egg white Nutrition 0.000 claims description 7
- 210000000969 egg white Anatomy 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 6
- 238000007605 air drying Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 230000002618 waking effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 230000009102 absorption Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002123 temporal effect Effects 0.000 description 1
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- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- 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)
- Microbiology (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention relates to the technical field of noodle processing, and discloses a auricularia polytricha flavor noodle processing method, which comprises a auricularia polytricha noodle processing method, wherein the auricularia polytricha noodle processing method comprises auricularia polytricha preparation and noodle preparation; the preparation of the auricularia polytricha comprises the steps of cleaning the auricularia polytricha, soaking the auricularia polytricha and splitting the auricularia polytricha, wherein the splitting of the auricularia polytricha is divided into two parts. According to the processing method of the auricularia polytricha flavored noodles, the auricularia polytricha is split, the auricularia polytricha, the ginger slices, the cooking wine and the sesame oil are mixed and crushed, the peculiar smell of the auricularia polytricha can be cleaned, the sesame oil is added into the materials, the fragrance degree of the auricularia polytricha can be increased, the mixed materials are squeezed into juice, the juice and the flour are mixed, the essence of the auricularia polytricha is contained in the noodles when the flour is produced, the auricularia polytricha is prevented from being directly mixed with the flour when the flour is mixed, and the sufficiency is increased when the noodles are produced.
Description
Technical Field
The invention relates to the technical field of noodle processing, in particular to a processing method of auricularia polytricha flavor noodles.
Background
The nutritional components of Auricularia polytricha are similar to those of Auricularia, and have effects of clearing lung-heat, invigorating qi, relieving pain and promoting blood circulation. The auricularia polytricha has high crude fiber content, and the cellulose has good promotion effect on digestion, absorption and metabolism of a plurality of nutrient substances in human bodies. In addition, the villi on the back of the ears contain abundant polysaccharide anticancer substances, in order to increase the edible shape of the auricularia polytricha, the auricularia polytricha is often matched with the noodles for eating, and in order to conveniently process the auricularia polytricha-flavor noodles, a processing method of the auricularia polytricha-flavor noodles is developed.
According to the existing processing method of the auricularia polytricha-flavor noodles, after the noodles and the auricularia polytricha are processed and formed, the auricularia polytricha and the noodles are proportioned according to a proportion, the proportioned noodles and the auricularia polytricha are mixed and boiled for eating, and the noodles and the auricularia polytricha are eaten separately in later period, the taste of the auricularia polytricha is lacked, so that the eating taste of the auricularia polytricha-flavor noodles is influenced.
Disclosure of Invention
Aiming at the defects of the existing auricularia polytricha flavor noodle processing method, the invention provides the auricularia polytricha flavor noodle processing method which has the advantages that after the auricularia polytricha is subjected to primary processing, the auricularia polytricha is subjected to squeezing and drying treatment, and the juice material and the flour are mixed, so that the auricularia polytricha juice material can be contained in noodles during production, and the problems in the background art are solved.
The invention provides the following technical scheme: a processing method of auricularia polytricha flavored noodles comprises a processing method of auricularia polytricha noodles, wherein the processing method of the auricularia polytricha noodles comprises auricularia polytricha preparation and noodle preparation;
the preparation method of the auricularia polytricha comprises the steps of cleaning the auricularia polytricha, soaking the auricularia polytricha and the auricularia polytricha, and splitting the auricularia polytricha into two parts, wherein the two parts comprise the whole auricularia polytricha, the auricularia polytricha, ginger slices, cooking wine and sesame oil which are mixed and crushed, the mixed materials are squeezed into juice, the whole auricularia polytricha is subjected to frying treatment, and the fried auricularia polytricha is air-dried or directly eaten;
the preparation of the noodles comprises the steps of mixing flour, lard and egg white, adding alkaline water and juice into the mixed flour, kneading the mixed dough, standing again, rolling the dough, cutting into strips, and cooking or drying the cut noodles;
the fried auricularia polytricha is mixed with the ingredients, the mixed ingredients are mixed with the flour soup, and the flour soup and the noodles are mixed and molded.
Preferably, the auricularia polytricha is split into two parts, one part of the auricularia polytricha generates complete auricularia polytricha for backup, the other part of the split auricularia polytricha is mixed with ginger slices, cooking wine and sesame oil and then crushed, and crushed materials are squeezed into juice.
Preferably, the noodles are prepared by mixing flour, lard and egg white, kneading the mixed flour for ten minutes, and standing the dough for ten minutes after kneading and mixing.
Preferably, soda water and the crushed material juice are added into the mixed flour in the preliminary dough proofing step, the dough is kneaded into a dough after being mixed, the dough is proofed for ten minutes again, and the dough after being proofed is rolled into noodles and cut into strips.
Preferably, the noodle strips after slitting are divided into two parts, wherein the two parts comprise noodles under boiling water and drying treatment.
Preferably, the complete auricularia polytricha is boiled in water and fished out, the cooked auricularia polytricha is fried, and the fried auricularia polytricha is divided into air-dried auricularia polytricha and auricularia polytricha adding ingredients.
Preferably, the noodles are boiled and fished out after the noodles are boiled under water, the auricularia polytricha is fried and then mixed with ingredients, the ingredients are mixed with flour soup, and the boiled noodles and the flour soup are mixed and formed.
Preferably, the ratio of the dried noodles to the air-dried and sealed auricularia polytricha is seven to three, and the dried noodles and the air-dried and sealed auricularia polytricha are placed in a shady and dry position.
Compared with the existing processing method of the auricularia polytricha flavored noodles, the method has the following beneficial effects:
1. according to the processing method of the auricularia polytricha flavored noodles, the auricularia polytricha is split, the auricularia polytricha, the ginger slices, the cooking wine and the sesame oil can be mixed and crushed, the peculiar smell of the auricularia polytricha can be cleaned, the sesame oil is added into the materials, the fragrance degree of the auricularia polytricha can be increased, the mixed materials are squeezed to obtain juice, the juice is mixed with flour, the essence of the auricularia polytricha is contained in the noodles when the flour is produced, the auricularia polytricha is prevented from being directly mixed with the flour when the flour is mixed, and the sufficiency is increased when the noodle is produced.
2. This auricularia polytricha flavor noodle processing method, after carrying out the slitting through the face skin, noodless can directly cook the use, increase the new freshness of use, can carry out drying process after the noodless processing simultaneously, can make things convenient for noodless to save, make things convenient for noodless later stage to use, and auricularia polytricha air-dries sealedly, can with between the noodless mutually support eat, improve its taste and flavor.
Drawings
FIG. 1 is a schematic view of the main flow of the processing method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, a processing method of auricularia polytricha flavored noodles comprises a processing method of auricularia polytricha noodles, wherein the processing method of auricularia polytricha noodles comprises auricularia polytricha preparation and noodle preparation;
the preparation of the auricularia polytricha comprises the steps of cleaning the auricularia polytricha, soaking the auricularia polytricha to increase the depth of the auricularia polytricha and the splitting of the auricularia polytricha, splitting the auricularia polytricha, adding an auricularia polytricha solution during noodle processing, and increasing the sufficiency during mixing with materials during noodle processing, wherein the splitting of the auricularia polytricha is divided into two parts, the two parts comprise complete auricularia polytricha, ginger slices, cooking wine and sesame oil, mixing and crushing, conveniently adjusting the taste of the auricularia polytricha through crushing the auricularia polytricha, juicing the mixed materials to form juice, juicing the auricularia polytricha to form the juice, mixing the juice with flour to increase the sufficiency, frying the complete auricularia polytricha, air-drying or directly eating the fried auricularia polytricha, and conveniently increasing the edibility of the auricularia polytricha later period during eating the auricularia polytricha;
the preparation of the noodles comprises mixing flour, lard and egg white, adding alkaline water and juice into the mixed flour, adding alkaline water and juice into the temporal part of the flour, adding the taste and nutrition of auricularia polytricha into the flour, kneading the mixed dough, proofing again, rolling the dough, cutting into strips, and cooking or drying the cut noodles;
the fried auricularia polytricha is mixed with the ingredients, the mixed ingredients are mixed with the flour soup, the flour soup is mixed with the noodles for molding, the crispness of the auricularia polytricha is increased after the complete auricularia polytricha is fried, and the auricularia polytricha and the noodles are mutually mixed for eating, so that the flavor of the noodles is increased.
Referring to fig. 1, the auricularia polytricha is split into two parts, one part of the auricularia polytricha generates complete auricularia polytricha for backup, the other part of the split auricularia polytricha is mixed with ginger slices, cooking wine and sesame oil and then crushed, the crushed materials are juiced, the auricularia polytricha is split, the ginger slices, the cooking wine and the sesame oil are mixed and crushed, the peculiar smell of the auricularia polytricha can be cleaned, the sesame oil is added into the materials, the fragrance degree of the auricularia polytricha can be increased, the mixed materials are juiced, the juice is mixed with flour, and therefore when the flour is produced, the noodles contain the essence of the auricularia polytricha inside.
Referring to fig. 1, the preparation of the noodles comprises the steps of mixing flour, lard and egg white, kneading the mixed flour for ten minutes, mixing the kneaded dough for ten minutes, standing the dough for ten minutes, and adding oiling oil and egg white during flour mixing, so that the flexibility and fat of the flour can be increased, and the edible taste and nutrition of the noodles can be increased.
Referring to fig. 1, inside buck and the material juice material after smashing of the mixed flour of preliminary waking up in ten minutes, the dough kneads into the group after mixing, ten minutes are awakened again to the dough, dough after waking up rolls into noodless and slitting, through the inside buck and the material juice material after smashing of the mixed flour of preliminary waking up in ten minutes, can mix between the composition of auricularia polytricha and flour when noodle production, increase the taste of noodless, mix between material juice material and the noodless simultaneously and increase the sufficiency.
Referring to fig. 1, the noodle after slitting distinguishes not two parts, and two parts are divided to contain and boil noodless and drying process under water, distinguish two parts through the noodless after slitting, and two parts are divided to contain and boil noodless and drying process under water, can play and edible effect through the noodless that boils under water, increase edible taste, and the processing is air-dried to noodless simultaneously, can increase fresh-keeping degree when the noodless later stage is eaten.
Referring to fig. 1, the complete auricularia polytricha is boiled in water and fished out, the fried auricularia polytricha is fried, the fried auricularia polytricha is divided into air-dried auricularia polytricha and auricularia polytricha adding ingredients, the complete auricularia polytricha is boiled in water and fished out, the fried auricularia polytricha is fried, water in the auricularia polytricha can be squeezed, the auricularia polytricha can be stored in a later period conveniently, and the crispness of the squeezed auricularia polytricha can be increased when the auricularia polytricha is eaten.
Referring to fig. 1, boiling the noodle under water and then cooking the noodle and fishing out, the fried auricularia polytricha mixes with the batching, the batching mixes with the face soup, the noodle that boils mixes the shaping with the face soup, boil the noodle through boiling water after, the noodle is fished out, simultaneously with mixing each other between the auricularia polytricha after the frying and the batching, can control the regulation to the taste of auricularia polytricha, mix between face soup and the batching simultaneously, the sufficiency that the batching mixes, mix between noodle and the face soup, can carry out edible effect to the noodle.
Referring to fig. 1, the ratio of seven to three between the noodle of drying process and the sealed auricularia polytricha of air-drying, the noodle of drying process and the sealed auricularia polytricha of air-drying are placed in the dry position of shady and cool, through the ratio of seven to three between the noodle of drying process and the sealed auricularia polytricha of air-drying, increase the precision when making things convenient for the later stage to noodle to eat, the noodle of drying process and the sealed auricularia polytricha of air-drying are placed in the dry position of shady and cool, make things convenient for noodle and auricularia polytricha to save, can install the effect that uses in the later stage.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A processing method of auricularia polytricha flavor noodles comprises a processing method of auricularia polytricha noodles, and is characterized in that: the processing method of the auricularia polytricha noodles comprises the steps of auricularia polytricha preparation and noodle preparation;
the preparation method of the auricularia polytricha comprises the steps of cleaning the auricularia polytricha, soaking the auricularia polytricha and the auricularia polytricha, and splitting the auricularia polytricha into two parts, wherein the two parts comprise the whole auricularia polytricha, the auricularia polytricha, ginger slices, cooking wine and sesame oil which are mixed and crushed, the mixed materials are squeezed into juice, the whole auricularia polytricha is subjected to frying treatment, and the fried auricularia polytricha is air-dried or directly eaten;
the preparation of the noodles comprises the steps of mixing flour, lard and egg white, adding alkaline water and juice into the mixed flour, kneading the mixed dough, standing again, rolling the dough, cutting into strips, and cooking or drying the cut noodles;
the fried auricularia polytricha is mixed with the ingredients, the mixed ingredients are mixed with the flour soup, and the flour soup and the noodles are mixed and molded.
2. The processing method of auricularia polytricha-flavored noodles according to claim 1, wherein the method comprises the following steps: the auricularia polytricha is split into two parts, one part of the auricularia polytricha generates complete auricularia polytricha for backup, the other part of the split auricularia polytricha is mixed with ginger slices, cooking wine and sesame oil and then is crushed, and crushed materials are squeezed to obtain juice.
3. The processing method of auricularia polytricha-flavored noodles according to claim 1, wherein the method comprises the following steps: the preparation method of the noodles comprises the steps of mixing flour, lard and egg white, kneading the mixed flour for ten minutes, and standing the dough kneaded and mixed for ten minutes.
4. The processing method of auricularia polytricha-flavored noodles according to claim 1, wherein the method comprises the following steps: adding alkaline water and crushed material juice into the mixed flour in the preliminary dough proofing, kneading the dough into a dough after mixing, proofing the dough for ten minutes again, rolling the proofed dough into noodles and cutting the noodles into strips.
5. The processing method of auricularia polytricha-flavored noodles according to claim 1, wherein the method comprises the following steps: the noodle after cutting is divided into two parts, wherein the two parts comprise boiling water noodle and drying treatment.
6. The processing method of auricularia polytricha-flavored noodles according to claim 1, wherein the method comprises the following steps: the complete auricularia polytricha is boiled in water and fished out, the cooked auricularia polytricha is fried, and the air-dried auricularia polytricha and the addition of ingredients are divided into the fried auricularia polytricha.
7. The processing method of auricularia polytricha-flavored noodles according to claim 1, wherein the method comprises the following steps: after the noodles are boiled under water, the noodles are boiled and fished out, the auricularia polytricha is fried and then mixed with ingredients, the ingredients are mixed with flour soup, and the boiled noodles are mixed with the flour soup for forming.
8. The processing method of auricularia polytricha-flavored noodles according to claim 1, wherein the method comprises the following steps: the dried noodles and the air-dried and sealed auricularia polytricha are proportioned according to a seven-to-three ratio, and are placed in a shady and dry position.
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| CN202210258250.XA CN114601109A (en) | 2022-03-16 | 2022-03-16 | Processing method of auricularia polytricha-flavor noodles |
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| CN202210258250.XA CN114601109A (en) | 2022-03-16 | 2022-03-16 | Processing method of auricularia polytricha-flavor noodles |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999065331A1 (en) * | 1998-06-16 | 1999-12-23 | Societe Des Produits Nestle S.A. | Flavoured noodles |
| CN1411729A (en) * | 2002-11-29 | 2003-04-23 | 林朝森 | Wooder ear and oat flour dietary food and its production method |
| CN101263833A (en) * | 2008-04-24 | 2008-09-17 | 山东省农业管理干部学院 | Ultrafine powder auricularia nutrition noodle and preparation thereof |
| CN103431017A (en) * | 2013-09-10 | 2013-12-11 | 山东农业工程学院 | Auricularia polytricha nutritional biscuits and preparation method thereof |
-
2022
- 2022-03-16 CN CN202210258250.XA patent/CN114601109A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999065331A1 (en) * | 1998-06-16 | 1999-12-23 | Societe Des Produits Nestle S.A. | Flavoured noodles |
| CN1411729A (en) * | 2002-11-29 | 2003-04-23 | 林朝森 | Wooder ear and oat flour dietary food and its production method |
| CN101263833A (en) * | 2008-04-24 | 2008-09-17 | 山东省农业管理干部学院 | Ultrafine powder auricularia nutrition noodle and preparation thereof |
| CN103431017A (en) * | 2013-09-10 | 2013-12-11 | 山东农业工程学院 | Auricularia polytricha nutritional biscuits and preparation method thereof |
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