CN103120280A - Mushroom-flavor nutrient noodles and fast food thereof - Google Patents
Mushroom-flavor nutrient noodles and fast food thereof Download PDFInfo
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- CN103120280A CN103120280A CN2013100623900A CN201310062390A CN103120280A CN 103120280 A CN103120280 A CN 103120280A CN 2013100623900 A CN2013100623900 A CN 2013100623900A CN 201310062390 A CN201310062390 A CN 201310062390A CN 103120280 A CN103120280 A CN 103120280A
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Abstract
The invention discloses mushroom-flavor nutrient noodles and fast food thereof. The mushroom-flavor nutrient noodles consist of main ingredients and accessory ingredients, wherein the main ingredients consist of delicious soup, handmade noodles, straw mushrooms, eringii mushrooms and pholiota nameko; the accessory ingredients consist of soybean sprouts, Chinese cabbages or green Chinese cabbages, fried shelled peanuts, processed sesames, spices and salt; the mushroom-flavor nutrient noodles are obtained as follows: cutting the weighed straw mushrooms, eringii mushrooms and pholiota nameko into slices; adding the delicious soup to a pot to be boiled; adding the soybean sprouts, Chinese cabbages or green Chinese cabbages, the sliced straw mushrooms, eringii mushrooms and pholiota nameko, the spices and the salt, adding the handmade noodles to be boiled for 2-5min, and finally, adding fried shelled peanuts and processed sesames, to obtain the mushroom-flavor nutrient noodles.. The delicious soup is sterilized and prepared into a soup packet, the noodles are prepared into a noodle cake; the spices are processed into a seasoning packet; the various mushroom-flavor materials are prepared into a vegetable packet; and the mushroom-flavor nutrient noodle fast food is obtained by packaging the materials. The prepared mushroom-flavor nutrient noodle and the fast food thereof are special in mouthfeel, rich in nourishments and have a certain healthcare effect.
Description
Technical field
The present invention relates to a kind of alimentary paste, particularly relate to a kind of bacterium flavor alimentary paste and instant food thereof.
Background technology
According to Historical Data Data About, noodles originate from China, and the making of existing more than 4,000 year is edible historical.Noodles, since producing, because of characteristics such as it is made simply, instants, have become the staple food that people receive and like gradually.In China, the kind of noodles is a lot, and preparation method is various.Although present various local characteristic noodles and the noodles of newly developing are various in style, people generally only focus on the batching of noodles and have ignored the formula of noodles itself.The formula of the noodles of selling in the market is mainly flour, water, salt etc., its Easy dosing, and nutrition is single, can not meet the needs of people to the nutrient green wheaten food.
At present, domestic noodles have many kinds, nutritious class, health-related, greengrocery etc., can meet the needs of different taste.Miscellaneous various noodles, each have their own advantage, each have their own taste.
The domestic patent documentation relevant about alimentary paste also has much.For example: 1, application number is 201010270314.5, name is called the patent of invention of " red ginseng nutrition noodles ", and the disclosed alimentary paste of this patent is made by high quality wheat flour, red ginseng, Radix Codonopsis, Semen Ginkgo, Poria cocos, dried thin mushroom, egg and rape oil.2, application number is 201210255649.9, name is called the patent of invention of " a kind of many alimentary pastes ", and the disclosed alimentary paste of this patent is made by wheat flour, bright emarginate amaranth herb or seed, salt and water.3, application number is 200610043741.3, name is called the patent of invention of " a kind of alimentary paste ", and the disclosed alimentary paste of this patent is made by flour, salt, milk, alkali, pepper powder and degreasing Galbitang.4, application number is 200410012309.9, name is called the patent of invention of " high nutrition millet cake ", and this patent is disclosed is millet cake, as bread, biscuit, instant noodles, steamed bun etc.
Summary of the invention
The technical problem to be solved in the present invention is: provide a kind of nutritious, mouthfeel good, bacterium with health role flavor alimentary paste and bacterium flavor alimentary paste instant food thereof.
In order to address the above problem, the technical solution used in the present invention is:
The invention provides a kind of bacterium flavor alimentary paste, described bacterium flavor alimentary paste is to be prepared from by the following method:
The raw material of a, bacterium flavor alimentary paste forms: bacterium is distinguished the flavor of alimentary paste by major ingredient and composition, with weight portion, means, described major ingredient consists of 800～1000 parts of bright soup, 180～220 parts of handmade noodle bars, 48～52 parts of straw mushrooms, 48～52 parts of 48～52 parts of coprinus comatus and HUAZIGUs; Described composition is 440～460 parts of moyashi (adopting selected moyashi), 23～27 parts, Shanghai green grass or young crops or pakchoi, 28～32 parts of fried shelled peanuts (adopt and grind rear fried shelled peanut), 18～22 parts of ripe sesames, 1～3 part of 8～12 parts of spices and refined salt;
B, processing method: according to the described raw material proportioning of step a ratio, take various major ingredients and batching, at first the straw mushroom, coprinus comatus and the HUAZIGU that take are cut into slices, then bright soup is put into to pot (big fire) boiled, put into moyashi, Shanghai green grass or young crops or pakchoi, tableted coprinus comatus, HUAZIGU, straw mushroom, spices and refined salt after boiled, then boil, after adding the handmade noodle bar to boil, (changing little fire into) boils 2～5 minutes, finally add the ripe sesame in fried peanuts Renhe after grinding, take the dish out of the pot and obtain bacterium flavor alimentary paste.
According to above-mentioned bacterium flavor alimentary paste, described bright soup is to be made by the following method: at first take 80～85 jin, water, take 3～5 jin of straw mushrooms, 3～5 jin of 3～5 jin of coprinus comatus and HUAZIGUs be cancellation casting skin cleaning up respectively, 3～5 jin of old hens after 3～5 depilations are selected scalded with boiling water, putting into the cold water (using very hot oven) taken boils again, remove offscum, then add the straw mushroom cleaned up, coprinus comatus and HUAZIGU, and put into green onion 490～510g, ginger 390～410g and cooking wine 340～360g, boil 20～30 minutes, (change little fire into) subsequently and boil again 15～20 minutes pass fire, obtain bright soup.
According to above-mentioned bacterium flavor alimentary paste, described handmade noodle bar is to be made by the following method: the face that is 10:3～5 by part by weight and cold water mix palpus shape dough, then be kneaded into dough, place and carry out hand after 30～40 minutes and roll, the noodles that are cut into the wide 0.5～1.0cm of being are the handmade noodle bar.
According to above-mentioned bacterium flavor alimentary paste, described spices is to boil and form by the following method:
A, at first according to white button 4～6g, Chinese olive 4～6g, three 3～5g how, cloves 3～5g, fructus amomi 4～6g, Ligusticum wallichii 4～8g, cassia bark 4～6g, Radix Glycyrrhizae 4～6g, cape jasmine 4～6g, Lysimachia sikokiana 4～6g, brigand 4～6g, rhizoma nardostachyos 4～6g, dried orange peel 4～6g, bamboo or wicker fence pulls out 4～6g, lemon-grass 5～8g, anistree 4～6g, spiceleaf 4～6g, murraya paniculataJack 4～6g, the proportioning ratio of vanilla 4～6g and fennel seeds 4～6g takes various raw materials, raw material is cut into to 1.5～2cm long, water (adopting the warm water of 30～50 ℃) soaks after 20～30 minutes stand-by;
B, at first prepare two mouthfuls of frying pans, bean cotyledon 280～320g is put in one of them frying pan the inside, shallot 90～110g, ginger 90～110g, white wine 23～27g, garlic 28～32g and fermented soya bean 18～22g, then put into the soaked Chinese medicine material of step a and rock sugar 18～22g and mix thoroughly stand-by; In another mouthful of frying pan, add 2.8～3.2 jin of butter to heat enduring, then add salad oil 280～320g to burn heat, then the oil after burning heat is drenched to the first frying pan uniformly and mix thoroughly above stand-by spices, stir on Lin You limit, limit, until drenched; Then the first frying pan is placed in to fire upper, (using moderate heat) heating frying 8～12 minutes, finally add white wine 23～27g, continues frying 5～10 minutes, obtains product spices.
A kind of bacterium flavor alimentary paste instant food, described bacterium flavor alimentary paste instant food is made by the following method:
A, bright soup obtained above is carried out to conventional sterilizing, after sterilizing, packing is as steamed dumping;
B, by above-mentioned mix must shape dough carry out slaking according to conventional method, and calendering will be worn the chopping slivering for wearing continuously, and be folded into corrugated by former, by the further boiling slaking of corrugated noodles, then carry out fried, dry, finally carry out cooling, packing, obtain the face cake;
C, the spices of above-mentioned making gained is carried out to conventional dehydration, sterilization and packing, the spices after packing is the seasoning bag;
D, take straw mushroom 48～52g, coprinus comatus 48～52g, HUAZIGU 48～52g, moyashi 20～40g, Shanghai green grass or young crops or pakchoi 23～27g and flat mushroom 24～26g, and carry out routine and dewater, mixed with fried shelled peanut 28～32g, the ripe sesame 18～22g and the refined salt 1～3g that grind after dehydration, be packaged to be green vegetable bun after mixing;
E, steamed dumping, face cake, seasoning bag and the green vegetable bun finally step a, b, c and d the made accessory strips of packing into, obtain product bacterium flavor alimentary paste instant food.
positive beneficial effect of the present invention:
1, the bacterium flavor alimentary paste mouthfeel of utilizing technical solution of the present invention to make is unique, nutritious, and has certain health-care effect.
2, not only mouthfeel is good, nutritious to utilize the bacterium flavor alimentary paste instant food that technical solution of the present invention makes, and the holding time is long, and the holding time can arrive 12 months to 18 months.
the specific embodiment:
Further set forth the present invention below in conjunction with embodiment, but do not limit content of the present invention.
Embodiment 1:
Bacterium flavor alimentary paste of the present invention, described bacterium flavor alimentary paste is to be prepared from by the following method:
The raw material of a, bacterium flavor alimentary paste forms: bacterium flavor alimentary paste is by major ingredient and composition, and with weight portion, g means, described major ingredient consists of bright soup 900g, handmade noodle bar 200g, straw mushroom 50g, coprinus comatus 50g and HUAZIGU 50g; Described composition is selected moyashi 450g, the blue or green 25g in Shanghai, fried shelled peanut (adopting the fried shelled peanut after grinding) 30g, ripe sesame 20g, spices 10g and refined salt 2g;
B, processing method: according to the described raw material proportioning of step a ratio, take various major ingredients and batching, at first the straw mushroom, coprinus comatus and the HUAZIGU that take are cut into slices, then bright soup is put into to the pot big fire boiled, put into selected moyashi, Shanghai green grass or young crops, tableted coprinus comatus, HUAZIGU, straw mushroom, spices and refined salt after boiled, then boil, then changing little fire after adding the handmade noodle bar to boil into boils 4～5 minutes, finally add the ripe sesame in fried peanuts Renhe after grinding, take the dish out of the pot and obtain bacterium flavor alimentary paste.
Embodiment 2:
Bacterium flavor alimentary paste of the present invention, described bacterium flavor alimentary paste is to be prepared from by the following method:
The raw material of a, bacterium flavor alimentary paste forms: bacterium flavor alimentary paste is by major ingredient and composition, and with weight portion, g means, described major ingredient consists of bright soup 1000g, handmade noodle bar 220g, straw mushroom 52g, coprinus comatus 52g and HUAZIGU 52g; Described composition is selected moyashi 460g, pakchoi 27g, fried shelled peanut (adopting the fried shelled peanut after grinding) 32g, ripe sesame 22g, spices 12g and refined salt 3g;
B, processing method: according to the described raw material proportioning of step a ratio, take various major ingredients and batching, at first the straw mushroom, coprinus comatus and the HUAZIGU that take are cut into slices, then bright soup is put into to the pot big fire boiled, put into selected moyashi, Shanghai green grass or young crops, tableted coprinus comatus, HUAZIGU, straw mushroom, spices and refined salt after boiled, then boil, then changing little fire after adding the handmade noodle bar to boil into boils 3～4 minutes, finally add the ripe sesame in fried peanuts Renhe after grinding, take the dish out of the pot and obtain bacterium flavor alimentary paste.
Embodiment 3:
Bacterium flavor alimentary paste of the present invention, described bacterium flavor alimentary paste is to be prepared from by the following method:
The raw material of a, bacterium flavor alimentary paste forms: bacterium flavor alimentary paste is by major ingredient and composition, and with weight portion, g means, described major ingredient consists of bright soup 800g, handmade noodle bar 180g, straw mushroom 48g, coprinus comatus 48g and HUAZIGU 48g; Described composition is selected moyashi 440g, the blue or green 23g in Shanghai, fried shelled peanut (adopting the fried shelled peanut after grinding) 28g, ripe sesame 18g, spices 8g and refined salt 1g;
B, processing method: according to the described raw material proportioning of step a ratio, take various major ingredients and batching, at first the straw mushroom, coprinus comatus and the HUAZIGU that take are cut into slices, then bright soup is put into to the pot big fire boiled, put into selected moyashi, Shanghai green grass or young crops, tableted coprinus comatus, HUAZIGU, straw mushroom, spices and refined salt after boiled, then boil, then changing little fire after adding the handmade noodle bar to boil into boils 2～3 minutes, finally add the ripe sesame in fried peanuts Renhe after grinding, take the dish out of the pot and obtain bacterium flavor alimentary paste.
Embodiment 4: substantially the same manner as Example 1, difference is:
Described bright soup is to be made by the following method: at first take 80 jin, water, take 4 jin of 4 jin of straw mushrooms, 4 jin of coprinus comatus and HUAZIGUs cancellation casting skin cleaning up respectively, 4 jin of old hens after 4 depilations are selected scalded with boiling water, put into again the cold water taken and boil with very hot oven, remove offscum, then add the straw mushroom, coprinus comatus and the HUAZIGU that clean up, and put into green onion 500g, ginger 400g and cooking wine 350g, boil 30 minutes, change subsequently little fire into and boil again 20 minutes pass fire, obtain bright soup
;
Described handmade noodle bar is to be made by the following method: the face that is 10:4 by part by weight and cold water mix must shape dough, then be kneaded into dough, place and carry out hand after 30 minutes and roll, the noodles that are cut into the wide 0.5～1.0cm of being are the handmade noodle bar;
Described spices is to boil and form by the following method:
A, at first according to white button 5g, Chinese olive 5g, three 4g how, cloves 4g, fructus amomi 5g, Ligusticum wallichii 5g, cassia bark 5g, Radix Glycyrrhizae 5g, cape jasmine 5g, Lysimachia sikokiana 5g, brigand 5g, rhizoma nardostachyos 5g, dried orange peel 5g, bamboo or wicker fence pulls out 5g, lemon-grass 7g, anistree 5g, spiceleaf 5g, murraya paniculataJack 5g, the proportioning ratio of vanilla 5g and fennel seeds 5g takes various raw materials, raw material is cut into to 1.5～2cm long, stand-by after 30 minutes with the emerge in worm water of 30～50 ℃;
B, at first prepare two mouthfuls of frying pans, bean cotyledon 300g is put in one of them frying pan the inside, shallot 100g, gives birth to 100g, white wine 25g, garlic 30g and fermented soya bean 20g, then puts into the soaked Chinese medicine material of step a and rock sugar 20g and mixes thoroughly stand-by; In another mouthful of frying pan, add 3.0 jin of butter to heat enduring, then add salad oil 300g to burn heat, then the oil after burning heat is drenched to the first frying pan uniformly and mix thoroughly above stand-by spices, stir on Lin You limit, limit, until drenched; Then the first frying pan is placed in to fire upper, with moderate heat heating frying 10 minutes, finally adds white wine 25g, continue frying 8 minutes, obtain product spices.
Embodiment 5:
Bacterium flavor alimentary paste instant food of the present invention, described bacterium flavor alimentary paste instant food is made by the following method:
A, the bright soup that embodiment 4 is obtained carry out conventional sterilizing, and after sterilizing, packing is as steamed dumping;
B, the palpus shape dough that embodiment 4 is mixed carry out slaking according to conventional method, and calendering will be worn the chopping slivering for wearing continuously, and be folded into corrugated by former, by the further boiling slaking of corrugated noodles, then carry out fried, dry, finally carry out cooling, packing, obtain the face cake;
C, the spices that embodiment 4 is made to gained carry out conventional dehydration, sterilization and packing, and the spices after packing is the seasoning bag;
D, take straw mushroom 50g, coprinus comatus 50g, HUAZIGU 50g, moyashi 30g, the blue or green 25g in Shanghai and flat mushroom 25g, and carry out routine dehydration, and after dehydration, with fried shelled peanut 30g, ripe sesame 20g and the refined salt 2g of grinding, is mixed, be packaged to be green vegetable bun after mixing;
E, steamed dumping, face cake, seasoning bag and the green vegetable bun finally step a, b, c and d the made accessory strips of packing into, obtain product bacterium flavor alimentary paste instant food.
Claims (5)
1. a bacterium flavor alimentary paste, is characterized in that, described bacterium flavor alimentary paste is to be prepared from by the following method:
The raw material of a, bacterium flavor alimentary paste forms: bacterium is distinguished the flavor of alimentary paste by major ingredient and composition, with weight portion, means, described major ingredient consists of 800～1000 parts of bright soup, 180～220 parts of handmade noodle bars, 48～52 parts of straw mushrooms, 48～52 parts of 48～52 parts of coprinus comatus and HUAZIGUs; Described composition is 440～460 parts of moyashi, 23～27 parts, Shanghai green grass or young crops or pakchoi, 28～32 parts of fried shelled peanuts, 18～22 parts of ripe sesames, 1～3 part of 8～12 parts of spices and refined salt;
B, processing method: according to the described raw material proportioning of step a ratio, take various major ingredients and batching, at first the straw mushroom, coprinus comatus and the HUAZIGU that take are cut into slices, then bright soup is put into to pot boiled, put into moyashi, Shanghai green grass or young crops or pakchoi, tableted coprinus comatus, HUAZIGU, straw mushroom, spices and refined salt after boiled, then boil, boil 2～5 minutes after adding the handmade noodle bar to boil, finally add the ripe sesame in fried peanuts Renhe after grinding, take the dish out of the pot and obtain bacterium flavor alimentary paste.
2. bacterium according to claim 1 flavor alimentary paste, it is characterized in that, described bright soup is to be made by the following method: at first take 80～85 jin, water, take 3～5 jin of straw mushrooms, 3～5 jin of 3～5 jin of coprinus comatus and HUAZIGUs be cancellation casting skin cleaning up respectively, 3～5 jin of old hens after 3～5 depilations are selected scalded with boiling water, putting into the cold water taken boils again, remove offscum, then add the straw mushroom cleaned up, coprinus comatus and HUAZIGU, and put into green onion 490～510g, ginger 390～410g and cooking wine 340～360g, boil 20～30 minutes, boil again subsequently and within 15～20 minutes, close fire, obtain bright soup.
3. bacterium according to claim 1 flavor alimentary paste, it is characterized in that, described handmade noodle bar is to be made by the following method: the face that is 10:3～5 by part by weight and cold water mix palpus shape dough, then be kneaded into dough, place and carry out hand after 30～40 minutes and roll, the noodles that are cut into the wide 0.5～1.0cm of being are the handmade noodle bar.
4. bacterium flavor alimentary paste according to claim 1, is characterized in that, described spices is to boil and form by the following method:
A, at first according to white button 4～6g, Chinese olive 4～6g, three 3～5g how, cloves 3～5g, fructus amomi 4～6g, Ligusticum wallichii 4～8g, cassia bark 4～6g, Radix Glycyrrhizae 4～6g, cape jasmine 4～6g, Lysimachia sikokiana 4～6g, brigand 4～6g, rhizoma nardostachyos 4～6g, dried orange peel 4～6g, bamboo or wicker fence pulls out 4～6g, lemon-grass 5～8g, anistree 4～6g, spiceleaf 4～6g, murraya paniculataJack 4～6g, the proportioning ratio of vanilla 4～6g and fennel seeds 4～6g takes various raw materials, raw material is cut into to 1.5～2cm long, stand-by after being soaked in water 20～30 minutes;
B, at first prepare two mouthfuls of frying pans, bean cotyledon 280～320g is put in one of them frying pan the inside, shallot 90～110g, ginger 90～110g, white wine 23～27g, garlic 28～32g and fermented soya bean 18～22g, then put into the soaked Chinese medicine material of step a and rock sugar 18～22g and mix thoroughly stand-by; In another mouthful of frying pan, add 2.8～3.2 jin of butter to heat enduring, then add salad oil 280～320g to burn heat, then the oil after burning heat is drenched to the first frying pan uniformly and mix thoroughly above stand-by spices, stir on Lin You limit, limit, until drenched; Then the first frying pan is placed in to fire upper, heating frying 8～12 minutes, finally add white wine 23～27g, continues frying 5～10 minutes, obtains product spices.
5. a bacterium flavor alimentary paste instant food, is characterized in that, described bacterium flavor alimentary paste instant food is made by the following method:
A, the bright soup that claim 2 is obtained carry out conventional sterilizing, and after sterilizing, packing is as steamed dumping;
B, the palpus shape dough that claim 3 is mixed carry out slaking according to conventional method, and calendering is for wearing continuously, to wear the chopping slivering, and be folded into corrugated by former, by the further boiling slaking of corrugated noodles, then carry out fried, dry, finally carry out cooling, the packing, obtain the face cake;
C, the spices that claim 4 is made to gained carry out conventional dehydration, sterilization and packing, and the spices after packing is the seasoning bag;
D, take straw mushroom 48～52g, coprinus comatus 48～52g, HUAZIGU 48～52g, moyashi 20～40g, Shanghai green grass or young crops or pakchoi 23～27g and flat mushroom 24～26g, and carry out routine and dewater, mixed with fried shelled peanut 28～32g, the ripe sesame 18～22g and the refined salt 1～3g that grind after dehydration, be packaged to be green vegetable bun after mixing;
E, steamed dumping, face cake, seasoning bag and the green vegetable bun finally step a, b, c and d the made accessory strips of packing into, obtain product bacterium flavor alimentary paste instant food.
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Cited By (1)
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| CN103704586A (en) * | 2013-12-10 | 2014-04-09 | 安徽波涛粮油发展有限公司 | Yellow spleen-invigorating noodle and preparation method thereof |
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