CN103719704A - Production method and product of andrias davidianus purple perilla noodles - Google Patents
Production method and product of andrias davidianus purple perilla noodles Download PDFInfo
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- CN103719704A CN103719704A CN201310264179.7A CN201310264179A CN103719704A CN 103719704 A CN103719704 A CN 103719704A CN 201310264179 A CN201310264179 A CN 201310264179A CN 103719704 A CN103719704 A CN 103719704A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses andrias davidianus purple perilla noodles and a production method thereof. The noodles are prepared from the following raw materials in parts by weight: 0.1-20 parts of andrias davidianus cartilage powder, 0.1-20 parts of andrias davidianus collagen polypeptides, 0.1-0.99 part of andrias davidianus protein powder, 0.1-20 parts of andrias davidianus oil, 0.1-20 parts of purple perilla powder (or purple perilla paste) and 100 parts of flour. The production method comprises the following steps: slaughtering andrias davidianus and separating out the andrias davidianus skin, the andrias davidianus cartilage, the cartilage internal organs and the cartilage fat; breaking the andrias davidianus skin into meat paste, and adding active enzymes for enzymatically hydrolyzing the meat paste into protein polypeptides; grinding the andrias davidianus cartilage; drying and grinding andrias davidianus meat into fine powder or beating into meat paste; extracting the andrias davidianus oil from the tissues of the andrias davidianus fat through supercritical extraction equipment; drying and grinding purple perilla or beating the purple perilla into fine paste by a beating machine and directly adding; mixing the prepared raw materials with the flour, and pressing a mixture into the noodles. The noodles are rich in nutrition and have the characteristics of high calcium content, calcium absorption rate, collagen content, collagen absorption rate, unsaturated fatty acid content and dietary fiber content.
Description
Technical field
The present invention relates to food processing field, specifically, be to provide a kind of production method and a kind of giant salamander purple perilla noodles of giant salamander purple perilla noodles.
Background technology
Giant salamander, be commonly called as the giant salamander, in China, there is long applicating history, the pre-Qin days, important ancient books < < The Classic of Mountains and Rivers > > recorded: many mermaids wherein, its shape is as (fish Supreme Being) fish, four-footed, its sound is as baby, food without silly disease.Its meat flavour is delicious, is a kind of famous and precious delicacies.It is regarded as rare famous and precious tonic on Hong Kong, Taiwan, southeast asian market, meat is fine and smooth, free from extraneous odour, without fishbone, high protein, low fat, low cholesterol, promote blood circulation and grow sun, tonifying yin blood, beneficial vital essence, be nourish in weakness due to chronic disease, postpartum, the languisher excellent tonic product of brain god, fashion delicious food still not, and medical value is high, to human body, nourishing has special effect, in its muscle protein, contain 17 seed amino acids, wherein 8 kinds is essential amino acid, and the amino acid index in its muscle is greater than beef and venison.
Along with the breakthrough of giant salamander artificial breeding technology, giant salamander is propagated artificially with deep processing has become a large new industry.Various health food, the cosmetics of giant salamander as raw material production of take on existing market, have been there are.Chinese patent application disclosed " a kind of giant salamander nourishing face and eliminating toxin capsule and production method thereof " (201210069216)., by giant salamander collagen protein powder and konjak portuguese gansu polyose Icing Sugar mixed preparing, formed, it combines the health-care efficacy of giant salamander collagen and konjaku glucomannan, there is removing vivotoxin, delay skin aging, the effects such as appearance anti-wrinkle, reducing blood lipid, reduction blood sugar.Aspect health food, Chinese patent disclosed " containing mixture of konjaku flour and preparation method thereof " (201110057970.1), discloses and a kind ofly by konjaku flour, celery powder, hawthorn powder and giant salamander powder, has been made.Health food, has spleen benefiting and stimulating the appetite, defaecation fat-reducing, reducing blood lipid and blood sugar, in and the effect such as uric acid.The Flour product that giant salamander, konjaku, purple perilla be major ingredient of take has no report.
goal of the invention
The object of the present invention is to provide a kind of giant salamander purple perilla face and production method thereof, have the advantages that calcium content is high, collagen content is high, unsaturated fatty acid content is high, dietary fiber content is high,, and there is no fishlike smell, mouthfeel is good.Its preparation method can not destroy the contained various nutritions of giant salamander.
Embodiment of the present invention are: a kind of giant salamander purple perilla noodles, by the mixed raw material that comprises following weight portion, become 100 parts, 0.1 ~ 20 part of 0.1～20 part of giant salamander gartilage powder, 0.1～20 part of giant salamander collagen polypeptide, 0.1 ~ 0.99 part of giant salamander albumen powder, 0.1 ~ 20 part of giant salamander oil, purple perilla powder and flour.Its production method comprises the following steps:
(1) giant salamander discards internal organ after slaughtering, and giant salamander skin, giant salamander cartilage, giant salamander internal organ and giant salamander is fatty separated;
(2) giant salamander skin being broken into meat oar, adding organized enzyme, under 20 ~ 40 ℃ of conditions, carry out enzymolysis, is polypeptide by collagen enzymolysis, obtains giant salamander collagen polypeptide;
(3) by superfine communication technique, giant salamander cartilage being pulverized is the fine powder of 1000 order left and right, obtains giant salamander gartilage powder;
(4) separated Megalobatrachus japonicus daoidianuas(Blanchard) is fine powder or breaks into meat oar through drying and crushing, obtain giant salamander albumen powder or Megalobatrachus japonicus daoidianuas(Blanchard) slurry;
(5) giant salamander adipose tissue is extracted by means of supercritical extraction equipment, obtain giant salamander oil;
(6) purple perilla is cleaned, by crushed after being dried or employing beater, broken into thin oar, obtain purple perilla powder or purple perilla slurry;
(7) after the raw material in proportion above-mentioned steps being made mixes with flour, press surface technique is pressed into noodles and packs.
As preferred version, in raw material, add konjaku powder.
In step (7), each raw material and weight proportion are: 100 parts, 1～5 part of giant salamander gartilage powder, 1～5 part of giant salamander collagen polypeptide, 5 ~ 20 parts of giant salamander albumen powders, 1 ~ 5 part of giant salamander oil, purple perilla powder or 2 ~ 5 parts, purple perilla slurry and flour.
The present invention adopts giant salamander cartilage, giant salamander skin, Megalobatrachus japonicus daoidianuas(Blanchard), giant salamander oil, purple perilla, konjaku powder and flour, by certain technological means, make noodles, it is nutritious, has the advantages that high calcium and calcium absorptivity are high, collagen content is high and collagen absorptivity is high, unsaturated fatty acid content is high, dietary fiber content is high.Particularly, giant salamander is a kind of scarce resource, and method of the present invention uses giant salamander cartilage and giant salamander dermatological department, has greatly improved the utilization rate of Resources of Megalobatrachus Davidianus, has reduced product cost, has improved production efficiency.
Calcareous in Giant salamander bone is a kind of not complete tissue of calcification, with the form of organic calcium, exists, and by PROCESS FOR TREATMENT such as dry, ultramicro grinding, more easily by alimentary canal, absorbs.
Giant salamander skin contains a large amount of collagens.Collagen is a kind of polymer substance, is also a kind of white, opaque, unbranched fibroid protein.It can supplement each layer of required nutrition of skin, makes collagen increased activity in skin, to skin care, delays senility, beauty treatment, wrinkle-chasing, hair care etc. have certain effect.Collagen is difficult for directly being digested and assimilated by human body, need be the collagen polypeptide of molecular weight below 1000 dalton by enzymolysis means enzymolysis, could be digested.
Giant salamander oil is containing abundant unrighted acid.Unrighted acid has a plurality of advantages: 1) keep the relative mobility of cell membrane, to guarantee the normal physiological function of cell.2) make cholesterol esterification, reduce blood cholesterol and triglycerides.3) be the precursor matter of the interior prostaglandin of synthesized human and thromboxane.4) reduce blood viscosity, improve blood microcirculation.5) improve the activity of brain cell, strengthen memory and thinking ability.
Purple perilla contains the compositions such as protein, fat, soluble sugar, dietary fiber, carrotene, vitamin B1, vitamin B2, vitamin C, potassium, calcium, phosphorus, iron, manganese and selenium, in addition, in leaf, contain volatile oil, include perillaldehyde, perilla alcohol, menthones, menthol, Eugenol and ergomaketon etc., there is special fragrance, have antisepsis.Perilla leaf taste warm in nature is pungent, has the effect of inducing sweat, faling apart and trembling with fear, regulate the flow of vital energy and seek, and has more the feature of removing fishlike smell.
Konjaku is containing abundant dietary fiber, have promoting blood circulation and removing blood stasis, removing toxicity for detumescence, wide intestines defaecation, the physiologically active of resolving phlegm and softening hard masses.
Accompanying drawing explanation
Fig. 1 is production technology figure of the present invention.
The specific embodiment
embodiment 1
A production method for giant salamander purple perilla noodles, concrete steps are as follows:
(1) tissue is separated: giant salamander discards internal organ after slaughtering, and tissue is separated into: the tissues such as giant salamander skin, giant salamander cartilage, giant salamander internal organ and giant salamander fat;
(2) enzymolysis: giant salamander skin being broken into meat oar, adding organized enzyme, carry out enzymolysis under 20 ~ 40 ℃ of conditions, is polypeptide by collagen enzymolysis, obtains giant salamander collagen polypeptide;
(3) ultramicro grinding: by superfine communication technique, giant salamander cartilage being pulverized is the fine powder of 1000 order left and right, obtains giant salamander gartilage powder;
(4) pulverizing of meat: be fine powder by separated Megalobatrachus japonicus daoidianuas(Blanchard) through drying and crushing, obtain giant salamander albumen powder;
(5) extraction giant salamander oil: giant salamander adipose tissue is extracted by means of supercritical extraction equipment, obtain giant salamander oil;
(6) oar is pulverized or beaten to purple perilla: purple perilla is cleaned, by crushed after being dried, obtained purple perilla powder; Or purple perilla is clean, makes oar and obtain purple perilla slurry.
(7) pressure surface: weigh giant salamander gartilage powder 0.1 ㎏, giant salamander collagen polypeptide 0.1 ㎏, giant salamander albumen powder 0.1 ㎏, giant salamander oil 0.1 ㎏, purple perilla powder (purple perilla slurry) 0.1 ㎏ and flour 100 ㎏, mix, then press surface technique is pressed into noodles and packs, and specific embodiment as shown in Figure 1.
embodiment 2
A production method for giant salamander purple perilla noodles, concrete steps are as follows:
(1) tissue is separated: giant salamander discards internal organ after slaughtering, and tissue is separated into: the tissues such as giant salamander skin, giant salamander cartilage, giant salamander internal organ and giant salamander fat;
(2) enzymolysis: giant salamander skin being broken into meat oar, adding organized enzyme, carry out enzymolysis under 20 ~ 40 ℃ of conditions, is polypeptide by collagen enzymolysis, obtains giant salamander collagen polypeptide;
(3) ultramicro grinding: by superfine communication technique, giant salamander cartilage being pulverized is the fine powder of 1000 order left and right, obtains giant salamander gartilage powder;
(4) pulverizing of meat: be fine powder by separated Megalobatrachus japonicus daoidianuas(Blanchard) through drying and crushing, obtain giant salamander albumen powder;
(5) extraction giant salamander oil: giant salamander adipose tissue is extracted by means of supercritical extraction equipment, obtain giant salamander oil;
(6) oar is pulverized or beaten to purple perilla: purple perilla is cleaned, by crushed after being dried, obtained purple perilla powder; Or purple perilla is clean, makes oar and obtain purple perilla slurry.
(7) pressure surface: weigh giant salamander gartilage powder 20 ㎏, giant salamander collagen polypeptide 20 ㎏, giant salamander albumen powder 0.99 ㎏, giant salamander oil 20 ㎏, purple perilla powder (or purple perilla slurry) 20 ㎏ and flour 100 ㎏, mix, then press surface technique is pressed into noodles and packs.Specific embodiment as shown in Figure 1.
embodiment 3
A production method for giant salamander purple perilla noodles, concrete steps are as follows:
(1) tissue is separated: giant salamander discards internal organ after slaughtering, and tissue is separated into: the tissues such as giant salamander skin, giant salamander cartilage, giant salamander internal organ and giant salamander fat;
(2) enzymolysis: giant salamander skin being broken into meat oar, adding organized enzyme, carry out enzymolysis under 20 ~ 40 ℃ of conditions, is polypeptide by collagen enzymolysis, obtains giant salamander collagen polypeptide;
(3) ultramicro grinding: by superfine communication technique, giant salamander cartilage being pulverized is the fine powder of 1000 order left and right, obtains giant salamander gartilage powder;
(4) pulverizing of meat: be fine powder by separated Megalobatrachus japonicus daoidianuas(Blanchard) through drying and crushing, obtain giant salamander albumen powder;
(5) extraction giant salamander oil: giant salamander adipose tissue is extracted by means of supercritical extraction equipment, obtain giant salamander oil;
(6) purple perilla is pulverized or making beating: purple perilla is cleaned, by crushed after being dried, obtained purple perilla powder;
(7) pressure surface: weigh giant salamander gartilage powder 10 ㎏, giant salamander collagen polypeptide 10 ㎏, giant salamander albumen powder 0.5 ㎏, giant salamander oil 10 ㎏, purple perilla powder 10 ㎏ and flour 100 ㎏, mix, then press surface technique is pressed into noodles and packs.Specific embodiment as shown in Figure 1.
embodiment 4
A production method for giant salamander purple perilla noodles, concrete steps are as follows:
(1) tissue is separated: giant salamander discards internal organ after slaughtering, and tissue is separated into: the tissues such as giant salamander skin, giant salamander cartilage, giant salamander internal organ and giant salamander fat;
(2) enzymolysis: giant salamander skin being broken into meat oar, adding organized enzyme, carry out enzymolysis under 20 ~ 40 ℃ of conditions, is polypeptide by collagen enzymolysis, obtains giant salamander collagen polypeptide;
(3) ultramicro grinding: by superfine communication technique, giant salamander cartilage being pulverized is the fine powder of 1000 order left and right, obtains giant salamander gartilage powder;
(4) pulverizing of meat: separated Megalobatrachus japonicus daoidianuas(Blanchard) is broken into meat oar, obtain Megalobatrachus japonicus daoidianuas(Blanchard) slurry;
(5) extraction giant salamander oil: giant salamander adipose tissue is extracted by means of supercritical extraction equipment, obtain giant salamander oil;
(6) oar is pulverized or beaten to purple perilla: purple perilla is cleaned, adopted beater to break into thin oar, obtain purple perilla slurry;
(7) pressure surface: giant salamander collagen polypeptide, giant salamander gartilage powder, Megalobatrachus japonicus daoidianuas(Blanchard) slurry, giant salamander oil, purple perilla slurry and flour, with reference to the proportioning in embodiment 3, then are added to konjaku powder, after mixing, be pressed into noodles and pack according to pressure surface technique.
Concrete technology flow process is referring to accompanying drawing 1.
Claims (4)
1. giant salamander purple perilla noodles, it is characterized in that, by the mixed raw material that comprises following weight portion, become 100 parts, 0.1 ~ 20 part of 0.1～20 part of giant salamander gartilage powder, 0.1～20 part of giant salamander collagen polypeptide, 0.1 ~ 0.99 part of giant salamander albumen powder, 0.1 ~ 20 part of giant salamander oil, purple perilla powder and flour.
2. giant salamander purple perilla noodles according to claim 1, is characterized in that, are added with konjaku powder in raw material.
3. giant salamander purple perilla noodles according to claim 1, it is characterized in that, each raw material and weight proportion are: 100 parts, 1～5 part of giant salamander gartilage powder, 0.5～0.99 part of giant salamander collagen polypeptide, 5 ~ 20 parts of giant salamander albumen powders, 1 ~ 5 part of giant salamander oil, purple perilla powder or 2 ~ 5 parts, purple perilla slurry and flour.
4. a production method for giant salamander purple perilla noodles as claimed in claim 1, is characterized in that, comprises the following steps:
(1) giant salamander discards internal organ after slaughtering, and giant salamander skin, giant salamander cartilage, giant salamander internal organ and giant salamander is fatty separated;
(2) giant salamander skin being broken into meat oar, adding organized enzyme, under 20 ~ 40 ℃ of conditions, carry out enzymolysis, is polypeptide by collagen enzymolysis, obtains giant salamander collagen polypeptide;
(3) by superfine communication technique, giant salamander cartilage being pulverized is the fine powder of 1000 order left and right, obtains giant salamander gartilage powder;
(4) separated Megalobatrachus japonicus daoidianuas(Blanchard) is fine powder or breaks into meat oar through drying and crushing, obtain giant salamander albumen powder or Megalobatrachus japonicus daoidianuas(Blanchard) slurry;
(5) giant salamander adipose tissue is extracted by means of supercritical extraction equipment, obtain giant salamander oil;
(6) purple perilla is cleaned, by crushed after being dried or employing beater, broken into thin oar, obtain purple perilla powder or purple perilla slurry;
(7) after the raw material in proportion step being made mixes with flour, press surface technique is pressed into noodles and packs.
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Cited By (6)
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| CN103989068A (en) * | 2014-05-04 | 2014-08-20 | 安徽双福粮油工贸集团有限公司 | Perilla noodle and making method thereof |
| CN105010996A (en) * | 2015-07-21 | 2015-11-04 | 华中农业大学 | High-collagen protein and high-calcium noodles and preparation method thereof |
| CN105104989A (en) * | 2015-07-21 | 2015-12-02 | 华中农业大学 | High anthocyanin noodle and making method thereof |
| CN105285711A (en) * | 2015-11-23 | 2016-02-03 | 铜仁市金农绿色农业科技有限公司 | Dendrobium officinale noodle and preparation method thereof |
| CN111184194A (en) * | 2020-03-19 | 2020-05-22 | 深圳市九然生物科技有限公司 | Giant salamander peptide dried konjac and production method thereof |
| CN114128829A (en) * | 2021-11-30 | 2022-03-04 | 湖南省佐胜壹鸣食品有限责任公司 | Giant salamander radix puerariae noodles |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989068A (en) * | 2014-05-04 | 2014-08-20 | 安徽双福粮油工贸集团有限公司 | Perilla noodle and making method thereof |
| CN103989068B (en) * | 2014-05-04 | 2015-12-09 | 安徽双福粮油工贸集团有限公司 | A kind of purple perilla noodles and preparation method thereof |
| CN105010996A (en) * | 2015-07-21 | 2015-11-04 | 华中农业大学 | High-collagen protein and high-calcium noodles and preparation method thereof |
| CN105104989A (en) * | 2015-07-21 | 2015-12-02 | 华中农业大学 | High anthocyanin noodle and making method thereof |
| CN105010996B (en) * | 2015-07-21 | 2018-04-03 | 华中农业大学 | High collagen high calcium face and preparation method thereof |
| CN105285711A (en) * | 2015-11-23 | 2016-02-03 | 铜仁市金农绿色农业科技有限公司 | Dendrobium officinale noodle and preparation method thereof |
| CN111184194A (en) * | 2020-03-19 | 2020-05-22 | 深圳市九然生物科技有限公司 | Giant salamander peptide dried konjac and production method thereof |
| CN114128829A (en) * | 2021-11-30 | 2022-03-04 | 湖南省佐胜壹鸣食品有限责任公司 | Giant salamander radix puerariae noodles |
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