CN103099116A - Nutritional noodles made from fresh dried laver juice and processing method of noodles - Google Patents
Nutritional noodles made from fresh dried laver juice and processing method of noodles Download PDFInfo
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- CN103099116A CN103099116A CN2012105650774A CN201210565077A CN103099116A CN 103099116 A CN103099116 A CN 103099116A CN 2012105650774 A CN2012105650774 A CN 2012105650774A CN 201210565077 A CN201210565077 A CN 201210565077A CN 103099116 A CN103099116 A CN 103099116A
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Abstract
The invention discloses nutritional noodles made from fresh dried laver juice and a processing method of the noodles. The noodles comprise flour and the fresh dried laver juice in the weight ratio of 1:(0.3-0.35). The processing method comprises the following steps of: (1) weighing 1000 parts of flour, 300-350 parts of green asparagus juice, 8-9 parts of salt and 7-8 parts of edible alkali in weight ratio; (2) uniformly mixing the raw materials, and kneading the raw materials into a dough with an appropriate amount of water; (3) pressing and slicing the dough; and (4) airing the noodles at normal temperature so as to obtain the finished products.
Description
Technical field
The present invention relates to a kind of alimentary paste and processing method of making of the fresh and dried juice of tongue.
Background technology
Tongue is dried to be contained the nutrient such as 17 seed amino acids and sugar, crude protein, calcium, phosphorus, potassium, sodium, iron, copper and other mineral matter and reaches more than 10 and plant.It not only is of high nutritive value, and also has food therapy value, identifies through Anhui Chinese Medicine College, tongue is dried has heat-clearing, step-down, sharp the five internal organs, qualcomm meridian, open chest profit gas, hard muscles and bones, white tooth, make eye bright, the effects such as logical breast, detoxifcation, sharp intestines.Noodles are Chinese traditional foods, and people are often edible, and along with improving constantly of people's living standard, noodle food is also at trend functionalization, nutrient laden and convenient purification, the auxotype noodles of still not making as raw material with the fresh and dried juice of tongue at present.
Summary of the invention
The invention provides a kind of alimentary paste and processing method of making of the fresh and dried juice of tongue, alimentary paste taste delicate fragrance of the present invention, mouthfeel are good, and its processing method is simple, easy to operate.Alimentary paste of the present invention comprises flour and the fresh and dried juice of tongue, and the weight ratio of flour and the fresh and dried juice of tongue is: 1:0.3--0.35.Can add also in above-mentioned alimentary paste that edible salt and dietary alkali, the addition of edible salt are arranged is 0.8～0.9% of flour weight, the addition of dietary alkali is 0.7～0.8% of flour weight.The manufacture method of alimentary paste of the present invention is to carry out as follows: 1, take raw material by following weight proportion, 1000 parts, flour, the fresh and dried juice 300-of tongue～350 parts, 8～9 parts of salt, 7～8 parts of dietary alkalis: 2, above-mentioned raw materials is mixed, and with appropriate water with become dough; 3, with dough compacting, slitting: 4, noodles are dried at normal temperatures namely make finished product.Owing to containing multiple nutrients, trace element and vitamin in the fresh and dried juice of tongue, and have health care and disease-resistant function, present natural emerald green color and luster with the noodles of its making, have taste delicate fragrance, characteristics that mouthfeel is good.Production technology of the present invention is simple and practical, production process is all carried out at normal temperatures, the nutrition of the fresh and dried juice of maintenance tongue that can be intact and the delicate fragrance taste of the fresh and dried juice of tongue, the overground juice of tongue xeromenia can be with the tissue fibers fragmentation, thereby easily be absorbed by the body, do not add any anticorrisive agent and artificial color in production process, to the product produced without any pollution, be the food of the nutrition pursued in current people life, health care, environmental protection, have significant economic benefit and social benefit.
The specific embodiment
Embodiment one: the fresh and dried juice alimentary paste of the tongue of present embodiment is comprised of flour, the fresh and dried juice of tongue, salt, dietary alkali and five kinds of compositions of water, and the weight proportion of each composition is flour: the fresh and dried juice of tongue: salt: dietary alkali=1000:(300～350): (8～8.5): (7～7.5).Its manufacture method is: 1, take raw material by above-mentioned weight proportion; 2, above-mentioned raw materials is mixed, and with appropriate water with become dough; 3, with dough compacting, slitting; 4, noodles are dried at normal temperatures, then namely make finished product through packing, vanning.The above-mentioned alimentary paste fresh and dried juice of tongue used is to adopt following method to make: 1, fresh tongue xeromenia is selected, cleaned, then cut into chunks; 2, with the dried juice that grinds at normal temperatures of the tongue of cutting into chunks; 3, the fresh and dried juice of tongue is green through alkali lye saponification guarantor, obtain the emerald green fresh and dried juice of fresh tongue.
Claims (5)
1. the fresh and dried juice alimentary paste of tongue, is characterized in that it comprises flour and the fresh and dried juice of tongue, and the weight ratio of flour and the fresh and dried juice of tongue is: 1:0.3～0.35.
2. the fresh and dried juice alimentary paste of tongue according to claim 1, it is characterized in that also can adding in above-mentioned alimentary paste edible salt and dietary alkali are arranged, the addition of edible salt is 0.8～0.9% of flour weight, and the addition of dietary alkali is 0.7～0.8% of flour weight.
3. the fresh and dried juice alimentary paste of tongue according to claim 2, is characterized in that the weight proportion of each composition is, flour: the fresh and dried juice of tongue: salt: dietary alkali=1000:(300～320): (8～8.5): (7～7.5).
4. the fresh and dried juice alimentary paste of tongue according to claim 2, is characterized in that each composition weight proportion is, flour: green asparagus juice: salt: dietary alkali: 1000:(320～350): (8.5～9): (7.6～8).
5. the processing method of the fresh and dried juice alimentary paste of tongue is characterized in that it is to carry out as follows: (1), take 1000 parts of raw flours, the fresh and dried juice 300-of tongue～350 parts, 8～9 parts of salt, 7～8 parts of dietary alkalis by following weight proportion; (2), above-mentioned raw materials is mixed, and with appropriate water with become dough; (3), with dough compacting, slitting: (4), noodles are dried at normal temperatures namely make finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105650774A CN103099116A (en) | 2012-12-24 | 2012-12-24 | Nutritional noodles made from fresh dried laver juice and processing method of noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105650774A CN103099116A (en) | 2012-12-24 | 2012-12-24 | Nutritional noodles made from fresh dried laver juice and processing method of noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103099116A true CN103099116A (en) | 2013-05-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105650774A Pending CN103099116A (en) | 2012-12-24 | 2012-12-24 | Nutritional noodles made from fresh dried laver juice and processing method of noodles |
Country Status (1)
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| CN (1) | CN103099116A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445073A (en) * | 2013-08-30 | 2013-12-18 | 龙陵县红桔苑山庄 | Preparation method for dendrobium devoninum paxt noodles |
| CN103689392A (en) * | 2013-12-07 | 2014-04-02 | 颍上县管氏面制品有限公司 | Dried laver alimentary paste and preparation method thereof |
-
2012
- 2012-12-24 CN CN2012105650774A patent/CN103099116A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445073A (en) * | 2013-08-30 | 2013-12-18 | 龙陵县红桔苑山庄 | Preparation method for dendrobium devoninum paxt noodles |
| CN103689392A (en) * | 2013-12-07 | 2014-04-02 | 颍上县管氏面制品有限公司 | Dried laver alimentary paste and preparation method thereof |
| CN103689392B (en) * | 2013-12-07 | 2016-03-23 | 颍上县管氏面制品有限公司 | A kind of with dry alimentary paste of tongue and preparation method thereof |
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| C06 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130515 |