CN105266015A - Preparation method of pleurotus eryngii egg fine dried noodles - Google Patents
Preparation method of pleurotus eryngii egg fine dried noodles Download PDFInfo
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- CN105266015A CN105266015A CN201510668176.9A CN201510668176A CN105266015A CN 105266015 A CN105266015 A CN 105266015A CN 201510668176 A CN201510668176 A CN 201510668176A CN 105266015 A CN105266015 A CN 105266015A
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- pleurotus eryngii
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- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 31
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 31
- 235000012149 noodles Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 8
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 25
- 235000013312 flour Nutrition 0.000 claims description 22
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 14
- 244000234623 Coprinus comatus Species 0.000 claims description 5
- 235000004439 Coprinus comatus Nutrition 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 4
- 244000215747 Pachyrhizus erosus Species 0.000 claims description 4
- 235000001591 Pachyrhizus erosus Nutrition 0.000 claims description 4
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 230000002035 prolonged effect Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 230000005611 electricity Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 239000000428 dust Substances 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- 244000077995 Coix lacryma jobi Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 240000001341 Reynoutria japonica Species 0.000 description 1
- 235000018167 Reynoutria japonica Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000002686 mushroom body Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Noodles (AREA)
Abstract
The present invention discloses a preparation method of pleurotus eryngii egg fine dried noodles and belongs to the field of food processing. The preparation method is characterized by comprising main processing steps of raw material cleaning, drying, pulverizing, sieving, material compounding and processing, tabletting and packaging. The method has the beneficial effects that the product has whitish color, chewy and elastic mouthfeel, good boiling-resistance, crispy and delicious taste, and unique delicious flavor of pleurotus eryngii. The product is rich in nutrition, easy to digest, contains abundant proteins and other nutrients, is conducive to improving human metabolism and enhancing physical fitness, and has efficacy of nourishing yin, invigorating vital energy, delaying senility, reducing fat and lowering blood pressure; the product is convenient to eat, and is suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of pleurotus eryngii egg noodle.
Background technology
Pleurotus eryngii, has another name called pleurotus eryngii, is to develop that cultivation successfully integrates edible, medicinal, the Rare edible fungus new varieties of dietotherapy in recent years.Pleurotus eryngii bacterial context is plump, and quality is tender and crisp, particularly stem dense structure, solid, milky white, can all eat, and stem is than the more crisp cunning of cap, tasty and refreshing, is called as " flat mushroom king ", " dried scallop mushroom ", is applicable to fresh-keeping, processing, firmly gets liking of people.Pleurotus eryngii is nutritious, be rich in the mineral matter such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, can improve immune function of human body, have anticancer, reducing blood lipid, the effect such as ease constipation stomach and beauty treatment to human body, be the high edible mushroom of a kind of healthy nutritive value.Through related science checking, pleurotus eryngii has following effect: lipoid and reducing blood pressure of 1, dispelling: can soften and protect blood vessel, has the effect reducing blood fat and cholesterol in human body; 2, immunity is improved: protein maintains the most important nutrient of immunity function, for forming the Main Ingredients and Appearance of white blood cell and antibody; 3, help digestion: contribute to the secretion of hydrochloric acid in gastric juice and the digestion of food, be suitable for Therapeutic diet and stagnate disease.
The growth cycle of pleurotus eryngii is short, and not easily preserves, and for being processed into the comprehensive utilization that pleurotus eryngii egg noodle can realize pleurotus eryngii raw material, can directly eat, delicious flavour, storage time is long, improves its economic worth.
Summary of the invention
The object of this invention is to provide a kind of preparation method of pleurotus eryngii egg noodle, can directly eat, delicious flavour, storage time is long.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for pleurotus eryngii egg noodle, is characterized in that: adopt raw material to clean → dry the abrasive dust → processing → compressing tablet that sieves → prepare burden → be packaged as major processing steps, concrete operation step is:
(1) Feedstock treating: select the special wheat flour containing protein 22%, adds egg, yam bean powder, and every double centner flour adds 20 kilograms, egg, 10 kilograms, yam bean powder; Select fresh high-quality pleurotus eryngii, coprinus comatus, after clear water is cleaned, remove mushroom pin and other impurity, draining is for subsequent use;
(2) pleurotus eryngii powder makes: pleurotus eryngii, coprinus comatus directional slicer are longitudinally thinly sliced, thickness is 3-5 millimeter, is placed in that to dry the upper electricity consumption hot-air blower of sieve dry, and puts into pulverizer and wear into fine powder, crosses 100 mesh sieves;
(3) batching processing: add the pleurotus eryngii powder of 35% in flour, after mixing, add 40% milk of flour weight, 10% sweet potato flour, 10% corn flour and 5% konjaku powder; Flour after batch mixing is placed after stirring 30 minutes in dough mixing machine, then material base is placed 25 minutes at 45 DEG C, then go up machine compressing tablet;
(4) compressing tablet: the material base of slaking is prolonged by two roll-in, is pressed together by granule fabric, forms musculus cutaneus, more progressively rolled by two roll-in, is then cut into wide 1 millimeter, thick 0.2 millimeter noodles through bar mill by dough sheet, addedly dries;
(5) pack: by dried noodles clean blank sheet of paper bag packing, can go on the market.
Beneficial effect: product color of the present invention is in vain light, chewy in taste is flexible, and boiling fastness is good, crisp-fried is delicious, has the distinctive delicious local flavor of pleurotus eryngii, this product is not only nutritious, be easy to digestion, be also rich in protein and other nutriments, be conducive to improving human metabolism, build up health, also there is Yin-nourishing and Qi-supplementing, delay senility, effect of lipoid and reducing blood pressure of dispelling; Instant, all-ages.
Detailed description of the invention
Embodiment 1
:
A preparation method for pleurotus eryngii egg noodle, concrete operation step is:
(1) Feedstock treating: select the special Buckwheat flour containing protein 12%, add egg, sweet potato powder, every double centner flour adds 15 kilograms, egg, sweet potato powder 8 kilograms; Select fresh high-quality pleurotus eryngii, flower mushroom, after clear water is cleaned, remove mushroom pin and other impurity, draining is for subsequent use;
(2) pleurotus eryngii powder makes: longitudinally thinly sliced by mushroom body directional slicer, thickness is 12 millimeters, is placed in that to dry the upper electricity consumption hot-air blower of sieve dry, and puts into pulverizer and wear into fine powder, crosses 180 mesh sieves;
(3) batching processing: add the mushroom powder of 15% in flour, after mixing, add 30% soya-bean milk of flour weight, 10% milk, 8% white fleece-flower root powder and 1% konjaku powder; Flour after batch mixing is placed after stirring 25 minutes in dough mixing machine, then material base is placed 26 minutes at 40 DEG C, then go up machine compressing tablet;
(4) compressing tablet: the material base of slaking is prolonged by two roll-in, is pressed together by granule fabric, forms musculus cutaneus, more progressively rolled by two roll-in, is then cut into wide 1 millimeter, thick 0.3 millimeter noodles through bar mill by dough sheet, addedly dries;
(5) pack: by dried noodles clean blank sheet of paper bag packing, can go on the market.
Embodiment 2
:
A preparation method for pleurotus eryngii egg noodle, concrete operation step is:
(1) Feedstock treating: select the special wheat flour containing protein 12%, add egg, coix seed powder, every double centner flour adds 10 kilograms, egg, coix seed powder 2.5 kilograms;
(2) pleurotus eryngii powder makes: select pleurotus eryngii, phoenix-tail mushroom, the fresh mushroom of fragmentation of coprinus comatus, inferior mushroom and mushroom handle to make raw material, removing silt and foreign material, and cleans, in gauze bag after dehydration, be placed in and dry the upper baking of sieve, just roasting temperature is 50 DEG C, temperature promotes step by step, 4.5 DEG C per hour, until temperature reaches 78 DEG C, toast and synchronously carry out with hydrofuge, when mushroom sheet water content drops to 2-5%, terminate baking, put into pulverizer and wear into fine powder, cross 200 mesh sieves;
(3) batching processing: add the mushroom powder of 30% in flour, after mixing, add 20% milk of flour weight, 12% flavour taro juice, 10% sweet potato flour and 3% konjaku powder; Flour after batch mixing is placed after stirring 40 minutes in dough mixing machine, then material base is placed 50-60 minute at 28-32 DEG C, then go up machine compressing tablet;
(4) compressing tablet: the material base of slaking is prolonged by two roll-in, is pressed together by granule fabric, forms musculus cutaneus, more progressively rolled by two roll-in, is then cut into wide 4 millimeters, thick 1 millimeter noodles through bar mill by dough sheet, addedly dries;
(5) pack: by dried noodles clean blank sheet of paper bag packing, can go on the market.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for pleurotus eryngii egg noodle, is characterized in that: adopt raw material to clean → dry the abrasive dust → processing → compressing tablet that sieves → prepare burden → be packaged as major processing steps, concrete operation step is:
(1) Feedstock treating: select the special wheat flour containing protein 22%, adds egg, yam bean powder, and every double centner flour adds 20 kilograms, egg, 10 kilograms, yam bean powder; Select fresh high-quality pleurotus eryngii, coprinus comatus, after clear water is cleaned, remove mushroom pin and other impurity, draining is for subsequent use;
(2) pleurotus eryngii powder makes: pleurotus eryngii, coprinus comatus directional slicer are longitudinally thinly sliced, thickness is 3-5 millimeter, is placed in that to dry the upper electricity consumption hot-air blower of sieve dry, and puts into pulverizer and wear into fine powder, crosses 100 mesh sieves;
(3) batching processing: add the pleurotus eryngii powder of 35% in flour, after mixing, add 40% milk of flour weight, 10% sweet potato flour, 10% corn flour and 5% konjaku powder; Flour after batch mixing is placed after stirring 30 minutes in dough mixing machine, then material base is placed 25 minutes at 45 DEG C, then go up machine compressing tablet;
(4) compressing tablet: the material base of slaking is prolonged by two roll-in, is pressed together by granule fabric, forms musculus cutaneus, more progressively rolled by two roll-in, is then cut into wide 1 millimeter, thick 0.2 millimeter noodles through bar mill by dough sheet, addedly dries;
(5) pack: by dried noodles clean blank sheet of paper bag packing, can go on the market.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510668176.9A CN105266015A (en) | 2015-10-17 | 2015-10-17 | Preparation method of pleurotus eryngii egg fine dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510668176.9A CN105266015A (en) | 2015-10-17 | 2015-10-17 | Preparation method of pleurotus eryngii egg fine dried noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105266015A true CN105266015A (en) | 2016-01-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510668176.9A Withdrawn CN105266015A (en) | 2015-10-17 | 2015-10-17 | Preparation method of pleurotus eryngii egg fine dried noodles |
Country Status (1)
| Country | Link |
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| CN (1) | CN105266015A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107660686A (en) * | 2017-11-14 | 2018-02-06 | 安徽冉升食品有限公司 | A kind of pleurotus eryngii colour vermicelli and preparation method thereof |
| CN110301585A (en) * | 2019-07-17 | 2019-10-08 | 广西民族师范学院 | A kind of hypoglycemic buckwheat mushroom vermicelli and processing method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101904468A (en) * | 2010-05-29 | 2010-12-08 | 甘肃奇正实业集团有限公司 | Highland barley fine dried noodles and processing method thereof |
| CN102018168A (en) * | 2011-01-08 | 2011-04-20 | 保山市老耕地农业开发有限公司 | Pumpkin/egg fine dried noodles |
| CN102783603A (en) * | 2012-07-30 | 2012-11-21 | 徐州京味福食品有限公司 | Egg fine dried noodles and preparation method thereof |
| CN104304981A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Making method of shiitake mushroom and egg dried noodles |
| CN104366266A (en) * | 2014-10-20 | 2015-02-25 | 凤台县永丰面业有限公司 | Egg fine dried noodles with milk flavor and preparation method of egg fine dried noodles with milk flavor |
-
2015
- 2015-10-17 CN CN201510668176.9A patent/CN105266015A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904468A (en) * | 2010-05-29 | 2010-12-08 | 甘肃奇正实业集团有限公司 | Highland barley fine dried noodles and processing method thereof |
| CN102018168A (en) * | 2011-01-08 | 2011-04-20 | 保山市老耕地农业开发有限公司 | Pumpkin/egg fine dried noodles |
| CN102783603A (en) * | 2012-07-30 | 2012-11-21 | 徐州京味福食品有限公司 | Egg fine dried noodles and preparation method thereof |
| CN104304981A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Making method of shiitake mushroom and egg dried noodles |
| CN104366266A (en) * | 2014-10-20 | 2015-02-25 | 凤台县永丰面业有限公司 | Egg fine dried noodles with milk flavor and preparation method of egg fine dried noodles with milk flavor |
Non-Patent Citations (1)
| Title |
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| 丁湖广 等: "《食用菌加工新技术与营销》", 31 August 2010, 金盾出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107660686A (en) * | 2017-11-14 | 2018-02-06 | 安徽冉升食品有限公司 | A kind of pleurotus eryngii colour vermicelli and preparation method thereof |
| CN110301585A (en) * | 2019-07-17 | 2019-10-08 | 广西民族师范学院 | A kind of hypoglycemic buckwheat mushroom vermicelli and processing method |
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Application publication date: 20160127 |