CN105124412A - Banana fine dried noodles and making method thereof - Google Patents
Banana fine dried noodles and making method thereof Download PDFInfo
- Publication number
- CN105124412A CN105124412A CN201510558286.XA CN201510558286A CN105124412A CN 105124412 A CN105124412 A CN 105124412A CN 201510558286 A CN201510558286 A CN 201510558286A CN 105124412 A CN105124412 A CN 105124412A
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- CN
- China
- Prior art keywords
- banana
- vermicelli
- sodium alginate
- chicken
- wheat flour
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000234295 Musa Species 0.000 title claims abstract description 58
- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 10
- 235000012149 noodles Nutrition 0.000 title abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 23
- 239000002131 composite material Substances 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 229930003270 Vitamin B Natural products 0.000 claims abstract description 20
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 20
- 239000000661 sodium alginate Substances 0.000 claims abstract description 20
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 20
- 235000019156 vitamin B Nutrition 0.000 claims abstract description 20
- 239000011720 vitamin B Substances 0.000 claims abstract description 20
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 19
- 239000010452 phosphate Substances 0.000 claims abstract description 19
- 239000005720 sucrose Substances 0.000 claims abstract description 19
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 19
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- 235000014101 wine Nutrition 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 7
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 4
- 241000287828 Gallus gallus Species 0.000 claims description 23
- 150000001875 compounds Chemical class 0.000 claims description 17
- 241000208293 Capsicum Species 0.000 claims description 16
- 235000002566 Capsicum Nutrition 0.000 claims description 16
- 239000001390 capsicum minimum Substances 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- 241000510672 Cuminum Species 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 11
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 108010068370 Glutens Proteins 0.000 abstract description 2
- 239000003995 emulsifying agent Substances 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000021312 gluten Nutrition 0.000 abstract description 2
- 239000002562 thickening agent Substances 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 abstract 7
- 235000021015 bananas Nutrition 0.000 abstract 3
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 2
- 239000000194 fatty acid Substances 0.000 abstract 2
- 229930195729 fatty acid Natural products 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 238000010009 beating Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to banana fine dried noodles and a making method thereof. The banana fine dried noodles are made through the following steps: adopting wheat flour, bananas, honey, chicken meat, cumin, chilies, cooking wine, oat flour, sodium alginate, composite vitamin B and the like as raw materials according to a certain proportion; cleaning the chicken meat, and preserving the cleaned chicken meat; roasting banana slices; breaking the preserved chicken meat, mixing the preserved chicken meat and the roasted banana slices, and beating the preserved chicken meat and the roasted banana slices, which are mixed, so as to obtain mashed meat; mixing the mashed meat, the wheat flour, the oat flour, the sodium alginate, sucrose fatty acid ester, composite phosphate and the composite vitamin B so as to obtain a mixture; kneading the mixture so as to obtain dough; and ageing the dough, drying noodles, packaging the banana fine dried noodles and the like. The fine dried noodles are made by using the bananas and the wheat flour as main raw materials, and a roasting method is adopted, so that the bananas are more fragrant and sweeter; in addition, the preserved chicken meat is added, so that the mouth feel of the fine dried noodles is more unique; besides, food additives, including the sodium alginate which is used as a thickening agent, the sucrose fatty acid ester which is used as an emulsifying agent, the composite phosphate and the composite vitamin B, are added, so that the visco-elasticity and the ductility of the noodles are improved, the gluten is strengthened, the noodles are more smooth and palatable, and the mouth feel of the banana fine dried noodles is improved.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of banana vermicelli and preparation method thereof.
Background technology:
China is vermicelli food production state maximum in the world and country of consumption.Vermicelli industry has developed into the industry of a relative maturity.Along with the raising of people's living standard and the enhancing to healthy diet demand, vermicelli also from single filling the stomach, convenient, low-grade product, develop into collection nutrition, function, health care, delicious food, be convenient to medium and high-grade goods all over the body.As traditional health staple food, vermicelli have become an important industry in food manufacturing.
Summary of the invention:
The object of the invention is to provide one more Ensure Liquid, and mouthfeel is better, banana vermicelli with health role and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of banana vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 40-60,
Banana: 20-40,
Honey: 2-8,
Chicken: 20-40,
Cumin: 4-8,
Capsicum: 2-6,
Cooking wine: 1-5,
Oatmeal: 20-40,
Sodium alginate: 1-3,
Sucrose fatty ester: 0.5-1.5,
Composite phosphate: 0.4-1.2,
Vitamin B compound: 0.2-1,
Edible salt: 1-2.
As preferably, described banana vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 45-55,
Banana: 25-35,
Honey: 4-6,
Chicken: 25-35,
Cumin: 5-7,
Capsicum: 3-4,
Cooking wine: 2-4,
Oatmeal: 25-35,
Sodium alginate: 1.5-2.5,
Sucrose fatty ester: 0.7-1.3,
Composite phosphate: 0.6-1.0,
Vitamin B compound: 0.4-0.8,
Edible salt: 1.2-1.8.
As preferably, described banana vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 50,
Banana: 30,
Honey: 5,
Chicken: 30,
Cumin: 6,
Capsicum: 5,
Cooking wine: 3,
Oatmeal: 30,
Sodium alginate: 2,
Sucrose fatty ester: 1,
Composite phosphate: 0.8,
Vitamin B compound: 0.6,
Edible salt: 1.5.
The preparation method of above-mentioned banana vermicelli, comprises the following steps:
A, chicken is clean, stripping and slicing, pickle with edible salt, cooking wine, capsicum, cumin;
B, by banana section brush honey, put into 150-180 ° baking box bake 10-15 minute;
C, the chicken cooking machine pickled to be smashed, then mix with baked banana, carry out beaing 15-20 minute with mallet;
D, add wheat flour, oatmeal, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound by the muddy flesh of step c, and stir with mixer;
E, to be undertaken adding suitable water in mixture in steps d and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Further, drying subregion in described step g is prebake district and main baking zone.
Further, described prebake district control temperature 10 ~ 15 DEG C, relative humidity 70 ~ 80%, drying time accounts for 30 ~ 40% of total drying time; Described main baking zone control temperature 25 ~ 30 DEG C, relative humidity 75 ~ 85%, drying time accounts for 60 ~ 70% of total drying time.
Beneficial effect of the present invention:
The present invention is using banana and wheat flour as the vermicelli of main material production, by the method for baking, make banana more fragrant and more sweet, add the chicken pickled again, make vermicelli mouthfeel unique, add the sodium alginate as thickener, the sucrose fatty ester as emulsifying agent, composite phosphate and these food additives of vitamin B compound simultaneously, improve viscoelasticity and the extensibility of noodles, strengthening gluten makes noodles more smooth good to eat, improves products taste.
Detailed description of the invention:
Be clearly and completely described technical scheme of the present invention below in conjunction with specific embodiment, obviously, described embodiment is only one of them embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of banana vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 40,
Banana: 20,
Honey: 2,
Chicken: 20,
Cumin: 4,
Capsicum: 2,
Cooking wine: 1,
Oatmeal: 20,
Sodium alginate: 1,
Sucrose fatty ester: 0.5,
Composite phosphate: 0.4,
Vitamin B compound: 0.2,
Edible salt: 1.
The preparation method of above-mentioned banana vermicelli, comprises the following steps:
A, chicken is clean, stripping and slicing, pickle with edible salt, cooking wine, capsicum, cumin;
B, by banana section brush honey, put into 150 ° baking box bake 10 minutes;
C, the chicken cooking machine pickled to be smashed, then mix with baked banana, carry out beaing 15 minutes with mallet;
D, add wheat flour, oatmeal, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound by the muddy flesh of step c, and stir with mixer;
E, to be undertaken adding suitable water in mixture in steps d and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 2
A kind of banana vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 60,
Banana: 40,
Honey: 8,
Chicken: 40,
Cumin: 8,
Capsicum: 6,
Cooking wine: 5,
Oatmeal: 40,
Sodium alginate: 3,
Sucrose fatty ester: 1.5,
Composite phosphate: 1.2,
Vitamin B compound: 1,
Edible salt: 2.
The preparation method of above-mentioned banana vermicelli, comprises the following steps:
A, chicken is clean, stripping and slicing, pickle with edible salt, cooking wine, capsicum, cumin;
B, by banana section brush honey, put into 160 ° baking box bake 12 minutes;
C, the chicken cooking machine pickled to be smashed, then mix with baked banana, carry out beaing 16 minutes with mallet;
D, add wheat flour, oatmeal, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound by the muddy flesh of step c, and stir with mixer;
E, to be undertaken adding suitable water in mixture in steps d and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 3
A kind of banana vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 45,
Banana: 25,
Honey: 4,
Chicken: 25,
Cumin: 5,
Capsicum: 3,
Cooking wine: 2,
Oatmeal: 25,
Sodium alginate: 1.5,
Sucrose fatty ester: 0.7,
Composite phosphate: 0.6,
Vitamin B compound: 0.4,
Edible salt: 1.2.
The preparation method of above-mentioned banana vermicelli, comprises the following steps:
A, chicken is clean, stripping and slicing, pickle with edible salt, cooking wine, capsicum, cumin;
B, by banana section brush honey, put into 170 ° baking box bake 13 minutes;
C, the chicken cooking machine pickled to be smashed, then mix with baked banana, carry out beaing 18 minutes with mallet;
D, add wheat flour, oatmeal, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound by the muddy flesh of step c, and stir with mixer;
E, to be undertaken adding suitable water in mixture in steps d and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 4
A kind of banana vermicelli, be made up of the raw material of following parts by weight proportioning:
Wheat flour: 55,
Banana: 35,
Honey: 6,
Chicken: 35,
Cumin: 7,
Capsicum: 4,
Cooking wine: 4,
Oatmeal: 35,
Sodium alginate: 2.5,
Sucrose fatty ester: 1.3,
Composite phosphate: 1.0,
Vitamin B compound: 0.8,
Edible salt: 1.8.
The preparation method of above-mentioned banana vermicelli, comprises the following steps:
A, chicken is clean, stripping and slicing, pickle with edible salt, cooking wine, capsicum, cumin;
B, by banana section brush honey, put into 180 ° baking box bake 15 minutes;
C, the chicken cooking machine pickled to be smashed, then mix with baked banana, carry out beaing 20 minutes with mallet;
D, add wheat flour, oatmeal, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound by the muddy flesh of step c, and stir with mixer;
E, to be undertaken adding suitable water in mixture in steps d and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; the equivalent replacement that description basis of the present invention is done, improvement, or directly, be indirectly used in other relevant technical field, be all in like manner included within protection scope of the present invention.
Claims (6)
1. banana vermicelli, is characterized in that: be made up of the raw material of following parts by weight proportioning:
Wheat flour: 40-60,
Banana: 20-40,
Honey: 2-8,
Chicken: 20-40,
Cumin: 4-8,
Capsicum: 2-6,
Cooking wine: 1-5,
Oatmeal: 20-40,
Sodium alginate: 1-3,
Sucrose fatty ester: 0.5-1.5,
Composite phosphate: 0.4-1.2,
Vitamin B compound: 0.2-1,
Edible salt: 1-2.
2. banana vermicelli according to claim 1, is characterized in that: described banana vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 45-55,
Banana: 25-35,
Honey: 4-6,
Chicken: 25-35,
Cumin: 5-7,
Capsicum: 3-4,
Cooking wine: 2-4,
Oatmeal: 25-35,
Sodium alginate: 1.5-2.5,
Sucrose fatty ester: 0.7-1.3,
Composite phosphate: 0.6-1.0,
Vitamin B compound: 0.4-0.8,
Edible salt: 1.2-1.8.
3. banana vermicelli according to claim 1, is characterized in that: described banana vermicelli are made up of the raw material of following parts by weight proportioning:
Wheat flour: 50,
Banana: 30,
Honey: 5,
Chicken: 30,
Cumin: 6,
Capsicum: 5,
Cooking wine: 3,
Oatmeal: 30,
Sodium alginate: 2,
Sucrose fatty ester: 1,
Composite phosphate: 0.8,
Vitamin B compound: 0.6,
Edible salt: 1.5.
4. the preparation method of the banana vermicelli according to any one of claim 1-3, is characterized in that, comprise the following steps:
A, chicken is clean, stripping and slicing, pickle with edible salt, cooking wine, capsicum, cumin;
B, by banana section brush honey, put into 150-180 ° baking box bake 10-15 minute;
C, the chicken cooking machine pickled to be smashed, then mix with baked banana, carry out beaing 15-20 minute with mallet;
D, add wheat flour, oatmeal, sodium alginate, sucrose fatty ester, composite phosphate, vitamin B compound by the muddy flesh of step c, and stir with mixer;
E, to be undertaken adding suitable water in mixture in steps d and face;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
5. the preparation method of banana vermicelli according to claim 4, is characterized in that: drying subregion in described step g is prebake district and main baking zone.
6. the preparation method of banana vermicelli according to claim 5, is characterized in that: described prebake district control temperature 10 ~ 15 DEG C, relative humidity 70 ~ 80%, and drying time accounts for 30 ~ 40% of total drying time; Described main baking zone control temperature 25 ~ 30 DEG C, relative humidity 75 ~ 85%, drying time accounts for 60 ~ 70% of total drying time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510558286.XA CN105124412A (en) | 2015-08-28 | 2015-08-28 | Banana fine dried noodles and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510558286.XA CN105124412A (en) | 2015-08-28 | 2015-08-28 | Banana fine dried noodles and making method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN105124412A true CN105124412A (en) | 2015-12-09 |
Family
ID=54710292
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510558286.XA Pending CN105124412A (en) | 2015-08-28 | 2015-08-28 | Banana fine dried noodles and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105124412A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360334A (en) * | 2016-09-13 | 2017-02-01 | 宜垦(天津)农业制品有限公司 | Wine oat noodles and making method thereof |
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| CN104542810A (en) * | 2013-10-24 | 2015-04-29 | 孙红召 | Banana chicken cake |
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2015
- 2015-08-28 CN CN201510558286.XA patent/CN105124412A/en active Pending
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| CN104161095A (en) * | 2014-07-16 | 2014-11-26 | 赵玲 | Banana ice cream cookies |
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| Title |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360334A (en) * | 2016-09-13 | 2017-02-01 | 宜垦(天津)农业制品有限公司 | Wine oat noodles and making method thereof |
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Application publication date: 20151209 |