CN102349615A - Blood protein reinforced noodle and preparation method thereof - Google Patents
Blood protein reinforced noodle and preparation method thereof Download PDFInfo
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- CN102349615A CN102349615A CN2011103243730A CN201110324373A CN102349615A CN 102349615 A CN102349615 A CN 102349615A CN 2011103243730 A CN2011103243730 A CN 2011103243730A CN 201110324373 A CN201110324373 A CN 201110324373A CN 102349615 A CN102349615 A CN 102349615A
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Abstract
The invention discloses a blood protein reinforced noodle and a preparation method thereof. The blood protein reinforced noodle is prepared from buckwheat flour, wheat flour and livestock blood, wherein the weight ratio of the buckwheat flour to the wheat flour is (20-40):(60-80), the adding amount of the livestock blood accounts for 35-45wt% of the total weight of the buckwheat flour and the wheat flour, and the livestock blood is collected by using a vacuum blood-collecting knife when the livestock is slaughtered. The method comprises the following steps: firstly, carrying out blood collection by using the vacuum blood-collecting knife; then, adding an appropriate amount of water into a mixture of the buckwheat flour, the wheat flour and the livestock blood, and kneading the obtained product into dough; and finally, curing and forming on the obtained dough. The noodle disclosed by the invention is not only rich in the nutrient compositions and functional compositions of the livestock blood and buckwheat, but also easy to form and good in taste.
Description
Technical field
The present invention relates to a kind of noodles and preparation method thereof, particularly a kind of noodles of strengthening hemalbumin and preparation method thereof, belong to field of food.
Background technology
Livestock and poultry blood has very high nutritive value, and normal abroad with the additive of livestock and poultry blood as invigorant and food, also there is the tradition of utilizing pig blood to make the blood bean curd food in China.Not only contain rich in protein, trace element in the livestock and poultry blood, also contain many physiology active substances, like immunoglobulin (Ig), ferroheme, superoxide dismutase, fibrin ferment etc.Often eat immunologic function and control high fat of blood, atherosclerotic and senile dementia that pig blood helps to remove " rubbish " in the body, delays senility, improves human body.Number of patent application is: 200910254579.3 application documents disclose a kind of " animal blood noodle and preparation method thereof "; This method is handled owing to needing to carry out impurity elimination to animal blood earlier when making animal blood noodle; Therefore can prolong animal blood aerial open-assembly time, cause animal blood to increase the weight of because of the fishy smell that goes bad.In order to alleviate fishy smell of animal blood, this method is employed in and adds condiment powder and salt in the blood, though this can hide fishy smell to a certain extent, the secondary pollution that brings animal blood easily can cause a large amount of losses of animal blood nutritional labeling simultaneously.
Buckwheat not only is rich in functional components such as Flavonoid substances, good protein, abundant vitamin and trace elements of selenium; But also containing the more dietary fiber that can promote the human body intestinal canal wriggling, the noodle prepared from buckwheat that the adding Buckwheat flour is processed has health care preferably.Though noodle prepared from buckwheat is nutritious, because it adds and is difficult to moulding man-hour, easy fracture when boiling boils back soup and is prone to stick with paste, and it is more coarse to taste, and mouthfeel is bad, is not also accepted by most of people at present.Number of patent application is: 200810183365.7 application documents disclose a kind of " Tartary buckwheat dried noodles formulation and preparation method thereof ", and this method is through adopting duck wheat flour and the defective that overcomes existing bitter buckwheat face mixing of wheat flour, farina and sand sagebrush (Artemisia filifolia) seed powder.
Also do not see at present the report of the noodle prepared from buckwheat that adding livestock and poultry blood is processed.
Summary of the invention
The object of the present invention is to provide a kind of noodles of strengthening hemalbumin, these noodles not only are rich in the nutritional labeling and the functional component of livestock raised for meat blood and buckwheat, and be easy to moulding, mouthfeel is good.
Another object of the present invention is to provide the preparation method of above-mentioned reinforcement hemalbumin noodles.
For achieving the above object; A kind of noodles of strengthening hemalbumin provided by the invention are processed by Buckwheat flour, wheat flour and livestock and poultry blood; The weight ratio of said Buckwheat flour and wheat flour is (20-40): (60～80); The addition of livestock and poultry blood is 35%～45% of Buckwheat flour and a wheat flour gross weight, and said livestock and poultry blood utilizes vacuum blood sampling knife when butchering livestock and poultry, to gather.
For reaching above-mentioned another purpose, the preparation method of reinforcement hemalbumin noodles provided by the invention comprises the steps:
(1) blood collection: select healthy livestock and poultry, when it is butchered, utilize the vacuum blood sampling knife blood sampling, the blood of being gathered does not solidify, never degenerates before should guaranteeing to use;
(2) and face: get Buckwheat flour, wheat flour and livestock raised for meat blood in proportion,, add livestock and poultry blood and an amount of water again and become dough earlier with Buckwheat flour and the abundant mixing of wheat flour;
(3) slaking: with above-mentioned dough at 20～30 ℃ of slaking 10～20min;
(4) moulding: the dough after the slaking is processed into strip or sheet.
Above-mentioned steps (2) the neutral plane time is controlled at 10～20min and surface temperature is controlled at 25～30 ℃.
The present invention compared with prior art has following advantage:
(1) owing to adopts vacuum blood sampling knife to gather blood; Thereby effectively avoided tradition to butcher in the bloodletting blood contamination that the exposure because of blood causes; Impurity elimination in the time of can overcoming traditional animal blood and utilize, remove the food security hidden danger that the raw meat operation possibly bring, the nutritional labeling of livestock and poultry blood is at utmost kept;
(2) because poultry blood has stronger adhesive effect, therefore can overcome the moulding that is difficult to of traditional noodle prepared from buckwheat existence, defective such as easy fracture, mouthfeel difference when boiling, its texture characteristic is better than noodle prepared from buckwheat, and matter structure measured value is the twice of noodle prepared from buckwheat;
(3) nutritious, both had noodle prepared from buckwheat, the intrinsic nutritional labeling of wheat noodles, utilize functional components such as plasma protein, hyperglobulinemia in the livestock raised for meat blood again, and under the embedding of starch-polysaccharides, combination, hidden the fishy smell of livestock and poultry blood well;
(4) simple to operate, production cost is low, can make full use of livestock and poultry blood.
Below in conjunction with embodiment the present invention is explained further details, but content of the present invention is not limited in this.
The specific embodiment
Embodiment 1 vermicelli
A kind of noodles of strengthening hemalbumin; Process by sweet Buckwheat flour, wheat flour and pig blood; The weight ratio of said sweet Buckwheat flour and wheat flour is 40: 60; The addition of pig blood is 40% of sweet Buckwheat flour and a wheat flour gross weight, and said pig blood utilizes vacuum blood sampling knife when butchering pork pig, to gather.Its manufacturing process comprises the steps:
(1) blood collection and refrigeration: select healthy pork pig, when it is butchered, utilize vacuum blood sampling knife blood sampling, the blood of being gathered is 0～2 ℃ of refrigeration, is used for vermicelli processing in 48 hours;
(2) and face: get sweet Buckwheat flour, wheat flour and pig blood in proportion,, add pig blood and an amount of water again and become dough and face time to be controlled at 15min and surface temperature is controlled at 30 ℃ earlier with sweet Buckwheat flour and the abundant mixing of wheat flour;
(3) slaking: with above-mentioned dough at 30 ℃ of slaking 15min;
(4) moulding: the dough after the slaking is earlier rolled sheet 13～15 times with oodle maker, and rolling thickness is 3mm, and the dough sheet that will roll again behind the sheet is cut into the noodles about wide 2mm with cutting knife;
(5) oven dry: with above-mentioned noodles 15 ℃ of oven dry;
(6) packing: with the noodles quantitative package after the above-mentioned oven dry.
He envelope surface of Example 2
A kind of noodles of strengthening hemalbumin; Process by sweet Buckwheat flour, wheat flour and ox blood; The weight ratio of said sweet Buckwheat flour and wheat flour is 30: 70; The addition of ox blood is 35% of sweet Buckwheat flour and a wheat flour gross weight, and said ox blood utilizes vacuum blood sampling knife when butchering beef cattle, to gather.Its manufacturing process comprises the steps:
(1) blood collection and anti-freezing: select healthy beef cattle, when it is butchered, utilize the vacuum blood sampling knife blood sampling, the blood of being gathered adds the food-grade natrium citricum of 0.33% (m/v), stirs anti-freezing, and 0～2 ℃ of cold chain transportation;
(2) and face: get sweet Buckwheat flour, wheat flour and ox blood in proportion,, add ox blood and an amount of water again and become dough and face time to be controlled at 20min and surface temperature is controlled at 28 ℃ earlier with sweet Buckwheat flour and the abundant mixing of wheat flour;
(3) slaking: with above-mentioned dough at 25 ℃ of slaking 20min;
(4) forming: knead the dough after curing cylindrical, with manual or electric He envelope surface machine rolled bar, He envelope Noodle thickness degree by choosing different filter pore size control;
(5) cooked: The above He envelope surface into boiling water above 90 ℃ about 10min can be eaten cooked.
Embodiment 3 plande noodles
A kind of noodles of strengthening hemalbumin; Process by duck wheat flour, wheat flour and pig blood; The weight ratio of said duck wheat flour and wheat flour is 20: 60; The addition of pig blood is 42% of duck wheat flour and a wheat flour gross weight, and said pork pig blood utilizes vacuum blood sampling knife when butchering pork pig, to gather.Its manufacturing process comprises the steps:
(1) blood collection and refrigeration: select healthy pork pig, when it is butchered, utilize vacuum blood sampling knife blood sampling, the blood of being gathered is 0～2 ℃ of refrigeration, is used for plande noodles processing in 48 hours;
(2) and face: get duck wheat flour, wheat flour and pig blood in proportion,, add pig blood and an amount of water again and become dough and face time to be controlled at 18min and surface temperature is controlled at 28 ℃ earlier with duck wheat flour and the abundant mixing of wheat flour;
(3) slaking: with above-mentioned dough at 25 ℃ of slaking 18min;
(4) moulding: the dough after the slaking is twisted into cylindric, the manual or mechanical bevel with the bevel cutter;
(5) boil: it is edible that above-mentioned plande noodles are put into that boiling water more than 90 ℃ boils about 10min.
Embodiment 4 cool braised noodles
A kind of noodles of strengthening hemalbumin; Process by sweet Buckwheat flour, wheat flour and chicken blood; The weight ratio of said sweet Buckwheat flour and wheat flour is 25: 75; The addition of chicken blood is 35% of sweet Buckwheat flour and a wheat flour gross weight, and said chicken blood utilizes vacuum blood sampling knife when slaughtering fryer, to gather.Its manufacturing process comprises the steps:
(1) blood collection and anti-freezing: select healthy fryer, when it is slaughtered, utilize the vacuum blood sampling knife blood sampling, the blood of being gathered adds the food-grade natrium citricum of 0.33% (m/v), stirs anti-freezing, and 0～2 ℃ of cold chain transportation;
(2) and face: get sweet Buckwheat flour, wheat flour and chicken blood in proportion,, add chicken blood and an amount of water again and become dough and face time to be controlled at 20min and surface temperature is controlled at 30 ℃ earlier with sweet Buckwheat flour and the abundant mixing of wheat flour;
(3) slaking: with above-mentioned dough at 30 ℃ of slaking 18min;
(4) moulding: the dough after the slaking is pressed into noodles with flour stranding machine;
(5) boil: place the boiling water more than 90 ℃ to boil about 15min noodles;
(6) cool system: the noodles that boil are placed in the mix container, and adding a small amount of stand oil and mixing thoroughly is edible.
Claims (3)
1. noodles of strengthening hemalbumin; It is characterized in that processing by Buckwheat flour, wheat flour and livestock and poultry blood; The weight ratio of said Buckwheat flour and wheat flour is (20-40): (60～80); The addition of livestock and poultry blood is 35%～45% of Buckwheat flour and a wheat flour gross weight, and said livestock and poultry blood utilizes vacuum blood sampling knife when butchering livestock and poultry, to gather.
2. a kind of preparation method of strengthening the noodles of hemalbumin as claimed in claim 1 is characterized in that comprising the steps:
(1) blood collection: select healthy livestock and poultry, when it is butchered, utilize the vacuum blood sampling knife blood sampling, the blood of being gathered does not solidify, never degenerates before should guaranteeing to use;
(2) and face: get Buckwheat flour, wheat flour and livestock and poultry blood in proportion,, add livestock and poultry blood and an amount of water again and become dough earlier with Buckwheat flour and the abundant mixing of wheat flour;
(3) slaking: with above-mentioned dough at 20～30 ℃ of slaking 10～20min;
(4) moulding: the dough after the slaking is processed into strip or sheet.
3. a kind of preparation method of strengthening the noodles of hemalbumin according to claim 2 is characterized in that: step (2) the neutral plane time is controlled at 10～20min and surface temperature is controlled at 25～30 ℃.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549283A (en) * | 2013-11-10 | 2014-02-05 | 陆思烨 | Bullacta exarata health-care fine dried noodles and preparation method thereof |
| CN105918608A (en) * | 2016-05-12 | 2016-09-07 | 桐城市雨润生物科技有限公司 | Edible plasma protein powder preparing method |
| CN109965205A (en) * | 2019-04-02 | 2019-07-05 | 成都大学 | It is a kind of rich in rutin, the noodle prepared from buckwheat of Quercetin and preparation method thereof |
| CN111084323A (en) * | 2019-12-24 | 2020-05-01 | 淮阴工学院 | Corn fine dried noodles and preparation method thereof |
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| CN1089791A (en) * | 1993-01-21 | 1994-07-27 | 上海农业科学院 | A kind of heme cereal-powder food |
| CN2770373Y (en) * | 2005-03-02 | 2006-04-12 | 刘新生 | Vacuum blood sampling knife for slaughtering |
| CN101019617A (en) * | 2007-03-19 | 2007-08-22 | 王志远 | Blood flavored noodles |
| CN101073388A (en) * | 2006-05-17 | 2007-11-21 | 杨弢 | Buckwheat vermicellic and its production |
| CN101731517A (en) * | 2009-12-29 | 2010-06-16 | *** | Animal blood noodle and making method thereof |
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| CN1049089A (en) * | 1990-08-24 | 1991-02-13 | 淄博市营养保健食品研究所 | Prevent and treat hypoferric anemia series food manufacture method |
| CN1089791A (en) * | 1993-01-21 | 1994-07-27 | 上海农业科学院 | A kind of heme cereal-powder food |
| CN2770373Y (en) * | 2005-03-02 | 2006-04-12 | 刘新生 | Vacuum blood sampling knife for slaughtering |
| CN101073388A (en) * | 2006-05-17 | 2007-11-21 | 杨弢 | Buckwheat vermicellic and its production |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549283A (en) * | 2013-11-10 | 2014-02-05 | 陆思烨 | Bullacta exarata health-care fine dried noodles and preparation method thereof |
| CN103549283B (en) * | 2013-11-10 | 2015-06-10 | 陆思烨 | Bullacta exarata health-care fine dried noodles and preparation method thereof |
| CN105918608A (en) * | 2016-05-12 | 2016-09-07 | 桐城市雨润生物科技有限公司 | Edible plasma protein powder preparing method |
| CN109965205A (en) * | 2019-04-02 | 2019-07-05 | 成都大学 | It is a kind of rich in rutin, the noodle prepared from buckwheat of Quercetin and preparation method thereof |
| CN109965205B (en) * | 2019-04-02 | 2022-05-03 | 成都大学 | Buckwheat noodles rich in rutin and quercetin and preparation method thereof |
| CN111084323A (en) * | 2019-12-24 | 2020-05-01 | 淮阴工学院 | Corn fine dried noodles and preparation method thereof |
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Application publication date: 20120215 |