CN1973668A

CN1973668A - Local flavor noodles and the making process

Info

Publication number: CN1973668A
Application number: CNA2006100707056A
Authority: CN
Inventors: 王浩民
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-12-08
Filing date: 2006-12-08
Publication date: 2007-06-06

Abstract

The present invention discloses food, and is especially noodles with special flavor and the making process. The noodles with special flavor feature that at least one kind of beverage is added into the noodles material. The making process of the noodles with special flavor includes making dough with flour and some beverage, cooking, adding beverage, and adding proper amount of diced vegetable, diced fruit, diced meat and/or diced egg. By means of adding tea, tea powder, wine, milk, fruit juice or fruit powder, various kinds of noodles, tea noodles, wine noodles, milk noodles, fruit noodles, etc may be made. The present invention is significant in optimizing food structure and developing food culture.

Description

A kind of local flavor noodles and preparation method thereof

(1) technical field

The present invention relates to a kind of food, particularly a kind of local flavor noodles and preparation method thereof.

(2) background technology

Noodles are the food of the fine strip shape that is made with flour, and going into slaughterhouse, to boil the back edible.In year surplus the history of noodles reaches 2000, the Han dynasty is called " noodle soup ", and the Tang Dynasty is called " not holding in the palm ", and the Song dynasty is called " noodle soup ", and the title of noodles is just arranged afterwards.China is the native place of noodles.The Yuan Dynasty, the Italy man Marco Polo of tourism takes back Italy to the skill that China makes noodles, thereby spreads all over Europe gradually.Though the noodles of China can be divided into multiple, change but lack, according to conventional method, noodles can only be produced general clear soup face, boil in water for a while, then dress with soy, vinegar, etc. a pot face, noodle served with thick gravy, common product such as fried bean sauce, cooking methods is not boiled in water for a while, then dress with soy, vinegar, etc. pot nothing more than boiling in water for a while, then dress with soy, vinegar, etc. pot, what join is what meat and meat soup, dish and vegetable soup, never break away from the confinement of conventional method, also never what breakthrough, long historical existing a kind of advantage of noodles has also become a kind of inferior position that limits self-growth, in Chinese Steamed Bread, rice, dumpling, in the noodles four big staple foods, the status of noodles is progressively downward trend, even all is difficult to climb up " modern cuisines " hall.Because nowadays people have been not only and will have had enough the requirement of noodles, also to eat, and require to eat characteristic, eat health, eat science, eat culture, eat fashion.Bread is the staff of life, and food is based on face.If noodle product can not make breakthroughs and transform, will face the market low ebb that continues downslide.

(3) summary of the invention

The present invention is in order to remedy the deficiency of existing noodles process technology and technology, and pleasant local flavor noodles of a kind of people's of optimization wheaten food structure, mouthfeel and preparation method thereof is provided.

The present invention is achieved through the following technical solutions:

A kind of local flavor noodles, its special character is: be to be formed by at least a drink and flour mixing manufacture.

Described flour comprises the various flour of being made by wheat, barley, oat, buckwheat, polished rice, glutinous rice, black soya bean, mung bean, soya bean, red bean etc., and by the flour of two or more flour mixed preparing.

Described drink is one or more in tea or tea powder, drinks, milk or milk powder, fruit juice or the fruit powder.

Local flavor noodles of the present invention, described noodles are fresh noodle, dried noodles or ripe noodles.

The preparation method of local flavor noodles of the present invention, its special character is: make noodles with face together with drink, after boiling, water with drink again, suitably add dish fourth, fruit fourth, meat cubelets, egg fourth and get final product.

There are following characteristics in the present invention:

One, primary raw material

Flour: comprise the various flour of making by wheat, barley, oat, buckwheat, polished rice, glutinous rice, black soya bean, mung bean, soya bean, red bean etc., and by the flour of two or more flour mixed preparing.

Two, main batching

Tea and tea powder: as required, tealeaves such as green tea, black tea, green grass or young crops (oolong) tea, jasmine tea, yellow tea, white tea are soaked tea, as required part tealeaves is pulverized simultaneously and be processed into the tea powder.

Wine:, raw such as beer, grape wine, liquor, yellow rice wine, whiskey or add the dilution wine of water.

Milk and milk powder: liquid milk and various milk powder such as raw milk, pasturising milk, sterilized milk.

Fruit juice and fruit powder: as required fruit such as orange, pineapple, strawberry, lichee, grape, watermelon are pressed into juice, the fruit powder is processed in fruit oven dry such as peanut, chestnut, walnut, hawthorn, peach do.

Three, main condiment

Refined salt, monosodium glutamate, chickens' extract powder, sugar, oil, soy sauce, vinegar, honey, cooking wine, pepper powder etc.

The innovation that the inventor studies noodles has for many years with development, through millions of experiments and analysis, find by changing the raw materials used and preparation method of noodles, add health, nutrients such as fruit, tea, wine, milk, colourful product such as traditional noodle production achievement face, tea face, wine face, milk face can be realized enriching, merge, improve and innovation of traditional noodles.The characteristics of these face product are, delicious flavour, nutritious, sweet salty agreeable to the taste, simple and elegant clearly, raw meat is not oiliness.Both novel peculiar, healthy, improved " technology content " and " culture content " of face product again greatly, for the such as noodles product establishes one's own system, independent development creates the brand-new space of a slice, Chinese food culture of extensive knowledge and profound scholarship is constantly developed, consolidate the leading position in the product of the alive interface of Chinese meal, take the lead in race " drink " combines the trend of development with " food ", and for optimizing people's wheaten food structure, carry forward new wheaten food culture, all have bigger meaning and value.

(4) specific embodiment

(A) single class face and preparation method thereof:

Embodiment 1, tea face

Make noodles with tea or with tea powder and face, after boiling, water again, suitably add dish fourth, fruit fourth, meat cubelets, egg fourth and get final product with tea.The tea face can be produced dissimilar tea faces such as green tea face, black tea face, green grass or young crops (oolong) tea face, jasmine tea face, yellow tea face, white tea face according to different tea product.Both can produce the tea face of single local flavors such as Longjing tea face, extra-strong tea face, jasmine tea face, also two or more tea or tea powder can be mixed and made into assorted tea face.

Embodiment 2, wine face:

Make noodles with drinks and face, after boiling, water again, suitably add dish fourth, fruit fourth, meat cubelets, egg fourth and get final product with drinks.Can produce different face product according to different wine product, as beer face, red wine face, yellow rice wine face, fruit wine face, medicinal liquor face etc.Both can produce the wine face of the single local flavor such as beer face, grape wine face of a certain brand, also two or more drinks can be mixed and made into assorted wine face.

Embodiment 3, milk face

Make noodles with milk or with milk powder and face, after boiling, water with liquid milk again, and suitably add dish fourth, fruit fourth, meat cubelets, egg fourth.The milk face can be produced different faces according to different liquid milks, as face product such as raw milk face, pasturising milk face, sterilized milk faces.

Embodiment 4, fruit face

Make noodles with fruit juice or with fruit powder and face, after boiling, water with fruit juice again, suitably adding really, fourth, dish fourth, meat cubelets, egg fourth get final product.Can produce different face product according to different fruit juice or fruit powder,, also two or more fruit juice can be mixed and made into assorted tea face with the fruit powder as pineapple face, strawberry face, lichee face, grape face, peach offered as a birthday present face, Melon noodles etc.

(B) composite surface preparation method:

Embodiment 5, tea wine face

With tea or with tea powder and face, make soup with drinks; Or, make soup with tea with drinks and face.Both a kind of tea (powder) and a kind of drinks can be made the tea wine face that has only two kinds of tastes, also several tea, tea powder, drinks can be mixed, make assorted tea wine face with multiple nutrients and taste.

Embodiment 6, fruit tea face

With fruit juice or with fruit powder and face, make soup with tea, tea powder, or, make soup with fruit juice, fruit powder with tea, tea powder and face.Both a kind of fruit juice (powder) and a kind of tea (powder) can be made the fruit tea face that has only two kinds of tastes, also several fruit juice, fruit powder, tea, tea powder can be mixed, make assorted fruit tea face with multiple nutrients and taste.

Embodiment 7, fruit wine face

With fruit juice or with fruit powder and face, make soup with drinks, or, make soup with fruit juice, fruit powder with drinks and face.Both a kind of fruit juice (powder) and a kind of drinks can be made the fruit wine face that has only two kinds of tastes, also several fruit juice, fruit powder, drinks can be mixed, make assorted fruit wine face with multiple nutrients and taste.

Embodiment 8, fruit milk face

With fruit juice or with fruit powder and face, make soup with liquid milk, or, make soup with fruit juice, fruit powder with milk, milk powder and face.Both a kind of fruit juice (powder) and milk can be made the fruit milk face that has only two kinds of tastes, also can be with several fruit juice, fruit powder, milk mixes, and makes the assorted fruit milk face with multiple nutrients and taste.

Embodiment 9, milk tea face

With milk or with milk powder and face, make soup with tea, tea powder; Or, make soup with liquid milk with tea, tea powder and face.Both milk and a kind of tea (powder) can be made the tea wine face that has only two kinds of tastes, also milk, milk powder and several tea, tea powder can be mixed, make assorted milk tea face with multiple nutrients and taste.

Embodiment 10, fermented milk face

With milk or with milk powder and face, make soup with drinks; Or, make soup with liquid milk with drinks and face.Both milk, milk powder and a kind of drinks can be made the fermented milk face that has only two kinds of tastes, also milk or milk powder and several drinks can be mixed, make assorted fermented milk face with multiple nutrients and taste.

Points for attention:

(a) with top product being the handmade noodle that conventional method is made in shape, also can be hand-pulled noodles, plande noodles, macaroni, can be wide, also can be shapes such as slice, filament.

(b) should also can make face product such as pot face of boiling in water for a while, then dress with soy, vinegar, etc., halogen face based on the way of clear soup face with top product according to each one different taste.

(c) both cool braised noodle can be made with top product, also warm face, hot side can be made.

(d), can make different noodles set meals by independent assortment, and even noodles are feted with top product.

Claims

1. a local flavor noodles is characterized in that: be to be formed by at least a drink and flour mixing manufacture.

2. local flavor noodles according to claim 1, it is characterized in that: described flour comprises the various flour of being made by wheat, barley, oat, buckwheat, polished rice, glutinous rice, black soya bean, mung bean, soya bean, red bean, and by the flour of two or more flour mixed preparing.

3. local flavor noodles according to claim 1 and 2 is characterized in that: described drink is one or more in tea or tea powder, drinks, milk or milk powder, fruit juice or the fruit powder.

4. local flavor noodles according to claim 1 is characterized in that: described noodles are fresh noodle, dried noodles or ripe noodles.

5. the preparation method of local flavor noodles according to claim 1 is characterized in that: make noodles with face together with drink, after boiling, water with drink again, suitably add dish fourth, fruit fourth, meat cubelets, egg fourth and get final product.

6. the preparation method of local flavor noodles according to claim 5 is characterized in that: described drink is one or more in tea or tea powder, drinks, milk or milk powder, fruit juice or the fruit powder.