CN102349611A - Preparation method of silver carp and spinach noodles - Google Patents
Preparation method of silver carp and spinach noodles Download PDFInfo
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- CN102349611A CN102349611A CN2011102912535A CN201110291253A CN102349611A CN 102349611 A CN102349611 A CN 102349611A CN 2011102912535 A CN2011102912535 A CN 2011102912535A CN 201110291253 A CN201110291253 A CN 201110291253A CN 102349611 A CN102349611 A CN 102349611A
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The invention discloses a preparation method of silver carp and spinach noodles. The preparation method is characterized by synthesizing the silver carp and spinach noodles with refined flour (1), dilute fish juice (2), spinach juice (3), sodium alginate (4), edible salt (5), edible alkali (6) and purified water (7) through the steps A, B, C, D, E, F and J. The prepared silver carp and spinach noodles taste delicious.
Description
Technical field:
The present invention relates to a kind of noodles preparation method.
Background technology:
At present, the Along with people's life transition from simply having adequate food and clothing to fairly well-off, basic transformation has also taken place in the meals theory, and noodle product has been had higher level transformation, high-quality melt animals and plants nutrition be one noodle product extremely market green grass or young crops narrow.
Lake Dongting area is contained the silver carp growth cycle weak point of supporting, and price is low, and meat is bright; Nutritious, contain higher reactive protein, fat etc., spinach is common green vegetables; Soft sliding tender, the delicious look of spinach cauline leaf is bright; Contain and enrich vitamin C, carrotene, protein, and mineral matter such as iron, calcium, phosphorus, the nutritionally oily complementation of silver carp, spinach.
Summary of the invention:
The preparation method who the purpose of this invention is to provide a kind of new silver carp spinach face, the silver carp spinach face of making, strong, the strange aquatic foods of taste are to satisfy the demand of current people to the cuisines taste.
The present invention adopts following technical scheme to realize its goal of the invention: a kind of preparation method of silver carp spinach face by refining flour 1, oppress dilute juice 2, spinach juice 3, sodium alginate 4, edible salt 5, dietary alkali 6, pure water 7 and form; By the complete preparation method of silver carp spinach face of 7 steps such as A, B, C, D, E, F, J; Its raw-material weight (kg) proportioning is: refining flour 1: flesh of fish dilute juice 2: spinach juice 3: sodium alginate 4: edible salt 5: dietary alkali 6: pure water 7=85: 3: 12: 1.5: 1.5: 0.3: 20;
Making step A of the present invention is: the spinach rinsing of selecting quality fresh is clean, breaking into slurry, filters with filter cloth then, and extracting its juice is spinach juice 3.
Making step B of the present invention is: bone thorn and rinsing of the silver carp that selects quality fresh is clean, breaking into slurry, filters with filter cloth then, and extracting its juice is flesh of fish dilute juice 2.
Making step C of the present invention is: sodium alginate 4, edible salt 5, dietary alkali 6 are in harmonious proportion with pure water 7 in proportion melt.
Making step D of the present invention is: after accomplishing making step A, B, C; Refining flour 1, flesh of fish dilute juice 2, spinach juice 3 are put into the amalgam mixing stirring of sodium alginate 4 after mixer stirs adding thawing in proportion on one side, edible salt 5, dietary alkali 6, pure water 7, and fermented 5-6 minute.
Making step E of the present invention is: send out machine, the moulding of oodle maker pressure surface to the flour that ferments through speed after accomplishing making step D.
Making step F of the present invention is: after accomplishing making step E, and put into the noodles of moulding temperature 35-39 degree drying chamber 4-5 hour.
Making step J of the present invention is: after accomplishing making step F, cut the noodles of oven dry, cool off and begin to pack the completion its preparation method after 12 hours.
Owing to adopted above technological the present invention to realize its goal of the invention preferably, the silver carp spinach flour nutrition of making is abundant, unique flavor, is that new way has been opened up in the processing of aquatic products silver carp and agricultural product spinach simultaneously.
The specific embodiment:
Be described further below in conjunction with summary of the invention:
Embodiment 1:
Can know that by summary of the invention a kind of preparation method of silver carp spinach face is made up of refining flour 1, flesh of fish dilute juice 2, spinach juice 3, sodium alginate 4, edible salt 5, dietary alkali 6, pure water 7; By the complete preparation method of silver carp spinach face of 7 steps such as A, B, C, D, E, F, J; Its raw-material weight (kg) proportioning is: refining flour 1: flesh of fish dilute juice 2: spinach juice 3: sodium alginate 4: edible salt 5: dietary alkali 6: pure water 7=85: 3: 12: 1.5: 1.5: 0.3: 20.
Embodiment 2:
Making step A of the present invention is: the spinach rinsing of selecting quality fresh is clean, breaking into slurry, filters with filter cloth then, and extracting its juice is spinach juice 3.
Spinach juice 3 of the present invention is meant: can cook the spinach that eats with the food market and pass through the juice that processing is extracted.
Embodiment 3:
Making step B of the present invention is: bone thorn and rinsing of the silver carp that selects quality fresh is clean, breaking into slurry, filters with filter cloth then, and extracting its juice is flesh of fish dilute juice 2.
Flesh of fish dilute juice 2 of the present invention is meant: the juice that extract with fresh silver carp meat; Described silver carp is meant silver carp in the Dongting Lake, has another name called the silver carp fish.
Embodiment 4:
Making step C of the present invention is: sodium alginate 4, edible salt 5, dietary alkali 6 are in harmonious proportion with pure water 7 in proportion melt.
Sodium alginate 4 of the present invention is meant: sodium alginate 4 on the market.
Edible salt 5 of the present invention is meant: home-use edible salt.
Dietary alkali 6 of the present invention is meant: dietary alkali.
Pure water 7 of the present invention is meant: sterilization back clean water.
Embodiment 5:
Making step D of the present invention is: after accomplishing making step A, B, C; Refining flour 1, flesh of fish dilute juice 2, spinach juice 3 are put into the amalgam mixing stirring of sodium alginate 4 after mixer stirs adding thawing in proportion on one side, edible salt 5, dietary alkali 6, pure water 7, and fermented 5-6 minute.
Refining flour 1 of the present invention is meant: wheat flour; It is basic material of the present invention.
Embodiment 6:
Making step E of the present invention is: send out machine, the moulding of oodle maker pressure surface to the flour that ferments through speed after accomplishing making step D.
Embodiment 7:
Making step F of the present invention is: after accomplishing making step E, and put into the noodles of moulding temperature 35-39 degree drying chamber 4-5 hour.
Embodiment 8:
Making step J of the present invention is: after accomplishing making step F, cut the noodles of oven dry, cool off and begin to pack the completion its preparation method after 12 hours.
Owing to adopted above technological the present invention to realize its goal of the invention preferably, the silver carp spinach wheaten food made from after can help anticancer, for China resident provides a kind of new pollution-free food.
| Reference numerals | Title | Reference numerals | Title |
| 1 | Refining flour 1 | 5 | Edible salt 5 |
| 2 | Flesh of fish dilute juice 2 | 6 | Dietary alkali 6 |
| 3 | Spinach juice 3 | 7 | Pure water 7 |
| 4 | Sodium alginate 4 |
Claims (8)
1. the preparation method of a silver carp spinach face is made up of refining flour (1), flesh of fish dilute juice (2), spinach juice (3), sodium alginate (4), edible salt (5), dietary alkali (6), pure water (7); By the complete preparation method of silver carp spinach face of 7 steps such as A, B, C, D, E, F, J; Its raw-material weight (kg) proportioning is: refining flour (1): flesh of fish dilute juice (2): spinach juice (3): sodium alginate (4): edible salt (5): dietary alkali (6): pure water (7)=85: 3: 12: 1.5: 1.5: 0.3: 20.
2. the preparation method of silver carp spinach face according to claim 1 is characterized in that adopting making step A: the spinach rinsing of selecting quality fresh is clean, breaking into slurry, filters with filter cloth then, and extracting its juice is spinach juice (3).
3. the preparation method of silver carp spinach face according to claim 1 is characterized in that adopting making step B: bone thorn and rinsing of the silver carp that selects quality fresh is clean, breaking into slurry, filters with filter cloth then, and extracting its juice is flesh of fish dilute juice (2).
4. the preparation method of silver carp spinach face according to claim 1 is characterized in that having adopted making step C: use pure water (7) to be in harmonious proportion in proportion sodium alginate (4), edible salt (5), dietary alkali (6) and melt.
5. the preparation method of silver carp spinach face according to claim 1; It is characterized in that having adopted making step D: after accomplishing making step A, B, C; To make with extra care flour (1), the flesh of fish dilute juice (2), spinach juice (3) and put into the amalgam mixing stirring of sodium alginate (4) after mixer stirs adding thawing in proportion on one side, edible salt (5), dietary alkali (6), pure water (7), and ferment 5-6 minute.
6. the preparation method of silver carp spinach face according to claim 1 is characterized in that adopting making step E: send out machine, the moulding of oodle maker pressure surface to the flour that ferments through speed after accomplishing making step D.
7. the preparation method of silver carp spinach face according to claim 1 is characterized in that having adopted making step F: after accomplishing making step E, and put into the noodles of moulding temperature 35-39 degree drying chamber 4-5 hour.
8. the preparation method of silver carp spinach face according to claim 1 is characterized in that having adopted making step J to be: after accomplishing making step F, cut the noodles of oven dry, cool off and begin to pack the completion its preparation method after 12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102912535A CN102349611A (en) | 2011-09-25 | 2011-09-25 | Preparation method of silver carp and spinach noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102912535A CN102349611A (en) | 2011-09-25 | 2011-09-25 | Preparation method of silver carp and spinach noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102349611A true CN102349611A (en) | 2012-02-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102912535A Pending CN102349611A (en) | 2011-09-25 | 2011-09-25 | Preparation method of silver carp and spinach noodles |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696961A (en) * | 2012-05-31 | 2012-10-03 | 马健 | Vegetable fish noodles and method for preparing same |
| CN103704590A (en) * | 2013-12-10 | 2014-04-09 | 湖南南洞庭野生植物面业科技开发有限公司 | Wild snakehead alimentary noodle and preparation method thereof |
Citations (4)
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|---|---|---|---|---|
| CN1065974A (en) * | 1991-04-22 | 1992-11-11 | 胡军民 | The manufacture method of green fresh vegetable nouishing noodles |
| CN1448069A (en) * | 2002-04-04 | 2003-10-15 | 潘荣华 | Konjak noodle and processing method thereof |
| CN101461515A (en) * | 2007-12-19 | 2009-06-24 | 天津市中英保健食品有限公司 | Fast food of green dough with stuffings |
| CN102224948A (en) * | 2011-05-27 | 2011-10-26 | 常熟理工学院 | Cow milk fish noodles and processing process thereof |
-
2011
- 2011-09-25 CN CN2011102912535A patent/CN102349611A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065974A (en) * | 1991-04-22 | 1992-11-11 | 胡军民 | The manufacture method of green fresh vegetable nouishing noodles |
| CN1448069A (en) * | 2002-04-04 | 2003-10-15 | 潘荣华 | Konjak noodle and processing method thereof |
| CN101461515A (en) * | 2007-12-19 | 2009-06-24 | 天津市中英保健食品有限公司 | Fast food of green dough with stuffings |
| CN102224948A (en) * | 2011-05-27 | 2011-10-26 | 常熟理工学院 | Cow milk fish noodles and processing process thereof |
Non-Patent Citations (2)
| Title |
|---|
| 楼明: "鱼肉菠菜面加工工艺研究", 《水产科学》 * |
| 王海洪等: "鲢鱼制作鱼肉面条的工艺研究", 《食品科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696961A (en) * | 2012-05-31 | 2012-10-03 | 马健 | Vegetable fish noodles and method for preparing same |
| CN103704590A (en) * | 2013-12-10 | 2014-04-09 | 湖南南洞庭野生植物面业科技开发有限公司 | Wild snakehead alimentary noodle and preparation method thereof |
| CN103704590B (en) * | 2013-12-10 | 2016-02-03 | 湖南南洞庭野生植物面业科技开发有限公司 | A kind of wild snakehead alimentary noodle and preparation method thereof |
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Application publication date: 20120215 |