CN105639441A - Spinach-sheep bone soup fine dried noodles - Google Patents
Spinach-sheep bone soup fine dried noodles Download PDFInfo
- Publication number
- CN105639441A CN105639441A CN201610005566.2A CN201610005566A CN105639441A CN 105639441 A CN105639441 A CN 105639441A CN 201610005566 A CN201610005566 A CN 201610005566A CN 105639441 A CN105639441 A CN 105639441A
- Authority
- CN
- China
- Prior art keywords
- parts
- weight
- sheep bone
- caprae seu
- seu ovis
- Prior art date
- 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
- 235000014347 soups Nutrition 0.000 title claims abstract description 42
- 235000012149 noodles Nutrition 0.000 title claims abstract description 35
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 19
- 241001494479 Pecora Species 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 108010068370 Glutens Proteins 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000021312 gluten Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 3
- 239000008107 starch Substances 0.000 claims abstract description 3
- 241000283898 Ovis Species 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 13
- 239000003814 drug Substances 0.000 claims description 12
- 229940079593 drug Drugs 0.000 claims description 12
- 238000007670 refining Methods 0.000 claims description 11
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000019890 Amylum Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 241000756943 Codonopsis Species 0.000 claims description 3
- 241000219780 Pueraria Species 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 3
- 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 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- -1 propylene glycol ester Chemical class 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000019462 natural additive Nutrition 0.000 abstract description 2
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 2
- 235000010485 konjac Nutrition 0.000 abstract 2
- 239000000252 konjac Substances 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 240000000467 Carum carvi Species 0.000 abstract 1
- 235000005747 Carum carvi Nutrition 0.000 abstract 1
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 108010064851 Plant Proteins Proteins 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000300264 Spinacia oleracea Species 0.000 abstract 1
- 235000009337 Spinacia oleracea Nutrition 0.000 abstract 1
- 235000021120 animal protein Nutrition 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000010755 mineral Nutrition 0.000 abstract 1
- 239000003607 modifier Substances 0.000 abstract 1
- 235000021118 plant-derived protein Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000009413 insulation Methods 0.000 description 8
- 238000005520 cutting process Methods 0.000 description 7
- 239000003513 alkali Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 230000035800 maturation Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 238000000889 atomisation Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000003490 calendering Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 210000002784 stomach Anatomy 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention provides spinach-sheep bone soup fine dried noodles and a production method of the spinach-sheep bone soup fine dried noodles, relating to the field of food processing. The spinach-sheep bone soup fine dried noodles are prepared from the following raw materials in parts by weight: 70 parts of flour, 11 parts of lotus root starch, 6 parts of Chinese yam, 12 parts of spinach, 2 parts of caraway, 1.5 parts of onion juice, 13 parts of refined sheep bone soup, 6 parts of vital gluten, 1.0 part of table salt, 0.2 part of Konjac powder and 0.03 part of a modifier. The spinach-sheep bone soup fine dried noodles are rich in functional components such as animal protein, plant protein, mineral substances, dietary fiber and the like, good in taste and relatively good in elasticity; by adding the Konjac powder and the vital gluten, the nutrition ingredients of the product are increased, so that the finished product has relatively smooth taste and relatively high elasticity; and as no non-natural additive is added, the spinach-sheep bone soup fine dried noodles can meet the social requirements on food safety.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of Herba Spinaciae Os Caprae seu Ovis soup fine dried noodles and preparation method thereof.
Background technology
China is fine dried noodles food production state maximum in the world and country of consumption. Fine dried noodles industry has been developed as the industry of a relative maturity. Along with the raising of people's living standard and the enhancing to healthy diet demand, fine dried noodles also from single filling the stomach, product convenient, low-grade, 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, fine dried noodles have become as an important industry in food manufacturing.
Existing fine dried noodles are mainly with wheat flour for primary raw material, and some functional vermicellis of appearance are also add other grain dust in flour, after people is edible, can only therefrom obtaining some vegetable proteins, nutrition is comprehensive not, uses bone soup to boil face, can obtain comparatively abundant nutrition, and delicious flavour. But boiling bone soup to cook noodle to compare and lose time, face of boiling generally is pursued simple and efficient.
If simply the animality food materials such as meat or bone soup being joined in fine dried noodles, the method and apparatus of existing processing fine dried noodles not easily produces, such as add animality food materials, it may appear that: it is not easy dough-making powder, the ductility reduction in face, during dough calendering, easy roll banding, during cutting, it is easy to viscous cutter, noodles abnormal smells from the patient is heavier, it is not easy to the problems such as preservation.
Summary of the invention
It is an object of the invention to provide a kind of Herba Spinaciae Os Caprae seu Ovis soup fine dried noodles and preparation method thereof, to solve above-mentioned technical problem. The Herba Spinaciae Os Caprae seu Ovis soup fine dried noodles more Ensure Liquid that the method for the present invention makes, mouthfeel is better, with health role.
The technical problem to be solved realizes by the following technical solutions:
A kind of Herba Spinaciae Os Caprae seu Ovis soup fine dried noodles, it is characterised in that be made by the raw material of following weight portion:
70 parts of flour, Amylum Nelumbinis Rhizomatis 11 parts, Rhizoma Dioscoreae 6 parts, Herba Spinaciae 12 parts, 2 parts of Herba Coriandri, Sucus Allii Fistulosi 1.5 parts, refining Os Caprae seu Ovis soup 13 parts, gluten meal 6 parts, edible salt 1.0 parts, konjaku powder 0.2 part, modifying agent 0.03 part.
The boiling method of described refining Os Caprae seu Ovis soup:
A, take 300 parts of (weight) sheep bone cold water and soak 20min, the cold water soaked puts into 20 parts of Herba Alii fistulosi foams, bubbles out blood and slime, then rinse well with cold water;
B, rinse well after sheep bone put into pressure cooker, add 500 parts of (weight) cold water, water is opened and is gone offscum afterwards;
C, addition Chinese crude drug: Fructus Lycii 1.5 parts (weight), Fructus Jujubae 3 parts (weight), Radix Codonopsis 5 parts (weight), Herba Pteridis Multifidae 1.5 parts (weight), Stigma Maydis 6 parts (weight), pueraria flower and root 2 parts (weight), Herba Schizonepetae 2 parts (weight), the Radix Paeoniae Alba 1.5 parts (weight), Nodus Nelumbinis Rhizomatis 4 parts (weight), pressure cooker is little fiery 20 minutes;
D, sheep bone, Chinese crude drug being pulled out from the Os Caprae seu Ovis soup boiled, Os Caprae seu Ovis soup is poured in a container temporary, again adds water, place into the sheep bone and Chinese crude drug pulled out before after boiled in pot, and pressure cooker is little fiery 20 minutes;
E, repeat the step of step D, pull sheep bone and Chinese crude drug out, the Os Caprae seu Ovis soup of three times are mixed, obtains refining Os Caprae seu Ovis soup, boil extraction through three times, it is necessary to the nutritional labeling that different time boils all is extracted from Os Caprae seu Ovis.
Described modifying agent comprises the composition of following percentage by weight: carrageenan (15 �� 10) %, acetate starch (20 �� 10) %, sodium alginate (23 �� 10) %, propylene glycol ester (22 �� 10) %, propylene glycol (20 �� 10) %, and the percentage by weight sum of above each composition meets 100%.
A kind of manufacture method of Herba Spinaciae Os Caprae seu Ovis soup fine dried noodles, it is characterised in that: comprise the steps:
A, konjaku powder 0.2 part is put in advance in appropriate water for 2 hours and soaks, treat that it is completely dissolved, standby;
B, by 70 parts of flour, Amylum Nelumbinis Rhizomatis 11 parts, Rhizoma Dioscoreae 6 parts, that gluten meal 6 parts is placed in stirrer for mixing is uniform;
C, edible salt 1.0 parts, modifying agent 0.03 part and Sucus Allii Fistulosi 1.5 parts are added mix homogeneously in step a, obtain mixed liquor stand-by;
D, Herba Spinaciae 12 parts, 2 parts of Herba Coriandri are together ground to form vegetable powder or dish juice, be ground to particle diameter and be not more than 70 ��m;
E, the mixed liquor in step c and the vegetable powder ground to form in step d or dish juice are added in step b, stirring, stirring be simultaneously introduced refining Os Caprae seu Ovis soup 13 parts, then add appropriate water and carry out dough-making powder, regulate the hardness in face, 15 minutes dough-making powder time;
F, the dough become reconciled in step e being put into cold room cold preservation 25min, refrigerated storage temperature is 2 DEG C;
Dough after g, cold preservation technique routinely carries out rolling, cutting;
Noodles after h, cutting molding, feeding steam insulation is indoor, maturation process 20min, steam insulation indoor are incubated by vapours, temperature is 85 DEG C, relative humidity is 75%, and vapours is that the alkali liquor being sprayed into steam insulation indoor by the dry thermal current and atomization that enter steam insulation indoor is collectively forming, and alkali liquor is to be dissolved in the water of 200 times of weight with edible alkali to be formed;
Noodles after i, maturation process are coiled into the shape being easy to packaging, and cut, and then dry, pack to obtain finished product.
Described dry subregion is predrying region, main arid region and completes arid region.
Described predrying Region control temperature 25��30 DEG C, relative humidity 80��85%, wind speed 4m/s, account for the 15��20% of total drying time drying time; The dry Region control temperature of described trunk 35��45 DEG C, relative humidity 75��85%, wind speed 3m/s, account for the 40��50% of total drying time drying time; The described arid region that completes controls temperature 20��30 DEG C, relative humidity 55��65%, wind speed 2m/s.
Drying steps divides three zoness of different, dry environment in each region is different, by noodles rapid draing, sizing, there is in arid region different wind speed, temperature and humidity, in dry run, noodles will not adhesion, dry thermal current keeps a range of relative humidity, and powder will not be played in dried noodles surface.
The invention has the beneficial effects as follows:
The fine dried noodles that the present invention makes, rich in functional components such as animal proteinum, phytoprotein, mineral and dietary fibers, also make product have good mouthfeel, and noodles have good elasticity;
Present invention adds konjaku powder and gluten meal, further increase the nutritional labeling of product, and make finished product mouthfeel more smooth, more flexible.
The present invention is not added with any non-natural additive, meets society's requirement to food safety now.
Containing being combined with Rhizoma Dioscoreae, Amylum Nelumbinis Rhizomatis in raw material, the dough just face that can make and go out is smooth, bears elasticity, makes the composition of Os Caprae seu Ovis soup fully to merge with dough, it is to avoid to occur that dough surface adhesiveness is excessively strong, be unfavorable for the situation of following process.
Dough-making powder process also use Sucus Allii Fistulosi be in harmonious proportion, not only can Titian, it is also possible to roll at dough, in the cutting course of processing, make face can be easily separated with stack and cutting knife.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further, but following embodiment is only the preferred embodiments of the present invention, and not all. Based on the embodiment in embodiment, those skilled in the art are obtained other embodiments under the premise not making creative work, broadly falls into protection scope of the present invention.
Embodiment 1
A kind of Herba Spinaciae Os Caprae seu Ovis soup fine dried noodles, including the raw material of following parts by weight proportioning:
70 parts of flour, Amylum Nelumbinis Rhizomatis 11 parts, Rhizoma Dioscoreae 6 parts, Herba Spinaciae 12 parts, 2 parts of Herba Coriandri, Sucus Allii Fistulosi 1.5 parts, refining Os Caprae seu Ovis soup 13 parts, gluten meal 6 parts, edible salt 1.0 parts, konjaku powder 0.2 part, modifying agent 0.03 part.
The boiling method of refining Os Caprae seu Ovis soup:
A, take 300 parts of (weight) sheep bone cold water and soak 20min, the cold water soaked puts into 20 parts of Herba Alii fistulosi foams, bubbles out blood and slime, then rinse well with cold water;
B, rinse well after sheep bone put into pressure cooker, add 500 parts of (weight) cold water, water is opened and is gone offscum afterwards;
C, addition Chinese crude drug: Fructus Lycii 1.5 parts (weight), Fructus Jujubae 3 parts (weight), Radix Codonopsis 5 parts (weight), Herba Pteridis Multifidae 1.5 parts (weight), Stigma Maydis 6 parts (weight), pueraria flower and root 2 parts (weight), Herba Schizonepetae 2 parts (weight), the Radix Paeoniae Alba 1.5 parts (weight), Nodus Nelumbinis Rhizomatis 4 parts (weight), pressure cooker is little fiery 20 minutes;
D, sheep bone, Chinese crude drug being pulled out from the Os Caprae seu Ovis soup boiled, Os Caprae seu Ovis soup is poured in a container temporary, again adds water, place into the sheep bone and Chinese crude drug pulled out before after boiled in pot, and pressure cooker is little fiery 20 minutes;
E, repeat the step of step D, pull sheep bone and Chinese crude drug out, the Os Caprae seu Ovis soup of three times are mixed, obtains refining Os Caprae seu Ovis soup.
The manufacture method of above-mentioned Herba Spinaciae Os Caprae seu Ovis soup fine dried noodles, comprises the following steps:
A, konjaku powder 0.2 part is put in advance in appropriate water for 2 hours and soaks, treat that it is completely dissolved, standby;
B, by 70 parts of flour, Amylum Nelumbinis Rhizomatis 11 parts, Rhizoma Dioscoreae 6 parts, that gluten meal 6 parts is placed in stirrer for mixing is uniform;
C, edible salt 1.0 parts, modifying agent 0.03 part and Sucus Allii Fistulosi 1.5 parts are added mix homogeneously in step a, obtain mixed liquor stand-by;
D, Herba Spinaciae 12 parts, 2 parts of Herba Coriandri are together ground to form vegetable powder or dish juice, be ground to particle diameter and be not more than 70 ��m;
E, the mixed liquor in step c and the vegetable powder ground to form in step d or dish juice are added in step b, stirring, stirring be simultaneously introduced refining Os Caprae seu Ovis soup 13 parts, then add appropriate water and carry out dough-making powder, regulate the hardness in face, 15 minutes dough-making powder time;
F, the dough become reconciled in step e being put into cold room cold preservation 25min, refrigerated storage temperature is 2 DEG C;
Dough after g, cold preservation technique routinely carries out rolling, cutting;
Noodles after h, cutting molding, feeding steam insulation is indoor, maturation process 20min, steam insulation indoor are incubated by vapours, temperature is 85 DEG C, relative humidity is 75%, and vapours is that the alkali liquor being sprayed into steam insulation indoor by the dry thermal current and atomization that enter steam insulation indoor is collectively forming, and alkali liquor is to be dissolved in the water of 200 times of weight with edible alkali to be formed;
Noodles after i, maturation process are coiled into the shape being easy to packaging, and cut, and then dry, pack to obtain finished product.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described. Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; the preference being only the present invention described in above-described embodiment and description; it is not intended to limit the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention. Claimed scope is defined by appending claims and equivalent thereof.
Claims (3)
1. Herba Spinaciae Os Caprae seu Ovis soup fine dried noodles, it is characterised in that be made by the raw material of following weight portion:
70 parts of flour, Amylum Nelumbinis Rhizomatis 11 parts, Rhizoma Dioscoreae 6 parts, Herba Spinaciae 12 parts, 2 parts of Herba Coriandri, Sucus Allii Fistulosi 1.5 parts, refining Os Caprae seu Ovis soup 13 parts, gluten meal 6 parts, edible salt 1.0 parts, konjaku powder 0.2 part, modifying agent 0.03 part.
2. Herba Spinaciae Os Caprae seu Ovis soup fine dried noodles according to claim 1, it is characterised in that: the boiling method of described refining Os Caprae seu Ovis soup:
A, take 300 parts of (weight) sheep bone cold water and soak 20min, the cold water soaked puts into 20 parts of Herba Alii fistulosi foams, bubbles out blood and slime, then rinse well with cold water;
B, rinse well after sheep bone put into pressure cooker, add 500 parts of (weight) cold water, water is opened and is gone offscum afterwards;
C, addition Chinese crude drug: Fructus Lycii 1.5 parts (weight), Fructus Jujubae 3 parts (weight), Radix Codonopsis 5 parts (weight), Herba Pteridis Multifidae 1.5 parts (weight), Stigma Maydis 6 parts (weight), pueraria flower and root 2 parts (weight), Herba Schizonepetae 2 parts (weight), the Radix Paeoniae Alba 1.5 parts (weight), Nodus Nelumbinis Rhizomatis 4 parts (weight), pressure cooker is little fiery 20 minutes;
D, sheep bone, Chinese crude drug being pulled out from the Os Caprae seu Ovis soup boiled, Os Caprae seu Ovis soup is poured in a container temporary, again adds water, place into the sheep bone and Chinese crude drug pulled out before after boiled in pot, and pressure cooker is little fiery 20 minutes;
E, repeat the step of step D, pull sheep bone and Chinese crude drug out, the Os Caprae seu Ovis soup of three times are mixed, obtains refining Os Caprae seu Ovis soup.
3. Herba Spinaciae Os Caprae seu Ovis soup fine dried noodles according to claim 1, it is characterized in that: described modifying agent comprises the composition of following percentage by weight: carrageenan (15 �� 10) %, acetate starch (20 �� 10) %, sodium alginate (23 �� 10) %, propylene glycol ester (22 �� 10) %, propylene glycol (20 �� 10) %, the percentage by weight sum of above each composition meets 100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610005566.2A CN105639441A (en) | 2016-01-04 | 2016-01-04 | Spinach-sheep bone soup fine dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610005566.2A CN105639441A (en) | 2016-01-04 | 2016-01-04 | Spinach-sheep bone soup fine dried noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105639441A true CN105639441A (en) | 2016-06-08 |
Family
ID=56490569
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610005566.2A Pending CN105639441A (en) | 2016-01-04 | 2016-01-04 | Spinach-sheep bone soup fine dried noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105639441A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036464A (en) * | 2016-06-28 | 2016-10-26 | 禹州市思源实业有限公司 | Healthy bone soup fine dried noodles and preparation method thereof |
| CN107668512A (en) * | 2017-10-24 | 2018-02-09 | 何绍绪 | A kind of chive mutton face of sharp lung cough-relieving and preparation method |
| CN114259032A (en) * | 2021-12-20 | 2022-04-01 | 湖南农业大学 | High-efficiency preparation method of prefabricated flavor-conditioning sheep bone concentrated soup-stock |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156553A (en) * | 1996-02-08 | 1997-08-13 | 沈宏清 | Nutritive colour fine dried vegetable noodles |
| CN101796971A (en) * | 2010-04-14 | 2010-08-11 | 余姚市泰夫昌农庄有限公司 | Confined noodle of pigeon egg and lotus root starch and processing method |
| CN102429166A (en) * | 2011-11-01 | 2012-05-02 | 四川省大渡河食品有限公司 | Bone-strengthening dried noodles and production method thereof |
| CN104012868A (en) * | 2014-06-18 | 2014-09-03 | 山东省农业科学院农产品研究所 | High-calcium nutritious noodles and preparation method thereof |
| CN104366271A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Purple sweet potato dried noodles and production method of purple sweet potato dried noodles |
| CN104366276A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Radix puerariae dried noodles and production method of radix puerariae dried noodles |
| CN104543753A (en) * | 2013-10-21 | 2015-04-29 | 刘甜莉 | Big bone noodles |
-
2016
- 2016-01-04 CN CN201610005566.2A patent/CN105639441A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156553A (en) * | 1996-02-08 | 1997-08-13 | 沈宏清 | Nutritive colour fine dried vegetable noodles |
| CN101796971A (en) * | 2010-04-14 | 2010-08-11 | 余姚市泰夫昌农庄有限公司 | Confined noodle of pigeon egg and lotus root starch and processing method |
| CN102429166A (en) * | 2011-11-01 | 2012-05-02 | 四川省大渡河食品有限公司 | Bone-strengthening dried noodles and production method thereof |
| CN104543753A (en) * | 2013-10-21 | 2015-04-29 | 刘甜莉 | Big bone noodles |
| CN104012868A (en) * | 2014-06-18 | 2014-09-03 | 山东省农业科学院农产品研究所 | High-calcium nutritious noodles and preparation method thereof |
| CN104366271A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Purple sweet potato dried noodles and production method of purple sweet potato dried noodles |
| CN104366276A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Radix puerariae dried noodles and production method of radix puerariae dried noodles |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036464A (en) * | 2016-06-28 | 2016-10-26 | 禹州市思源实业有限公司 | Healthy bone soup fine dried noodles and preparation method thereof |
| CN107668512A (en) * | 2017-10-24 | 2018-02-09 | 何绍绪 | A kind of chive mutton face of sharp lung cough-relieving and preparation method |
| CN114259032A (en) * | 2021-12-20 | 2022-04-01 | 湖南农业大学 | High-efficiency preparation method of prefabricated flavor-conditioning sheep bone concentrated soup-stock |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105767900A (en) | Nutrition-balanced instant health-preserving rice and preparation method thereof | |
| CN105105002A (en) | Big bone noodle and making method thereof | |
| CN105581245A (en) | Production method of noodles containing shepherd's purse and ox bone soup | |
| CN105639441A (en) | Spinach-sheep bone soup fine dried noodles | |
| CN106165826A (en) | Rhizoma Nelumbinis chewiness noodles and processing method thereof | |
| CN107259348A (en) | A kind of fruit and vegetable vermicelli and preparation method | |
| WO2018098997A1 (en) | Bean curd and dried bean curd made from potatoes and processing method therefor | |
| CN104705644B (en) | Potato nutritional rice and its manufacture method | |
| CN105581244A (en) | Noodles containing shepherd's purse and ox bone soup | |
| CN103444818A (en) | Corn fried dough twist and making method thereof | |
| CN105685806A (en) | Method for making spinach and sheep bone soup fine dried noodles | |
| CN105614256A (en) | Tea tree flower noodle production technology | |
| CN103750158A (en) | Whole-grain noodle and production method thereof | |
| CN105639440A (en) | Method for preventing bone soup noodles from being adhered to equipment in production | |
| CN104872709A (en) | Chicken skewer with vegetables and preparation method of chicken skewer | |
| CN104381406A (en) | Delicious leisure biscuit and preparation method thereof | |
| CN105558931A (en) | Vermicelli additive composition for preventing dough being adhered on equipment | |
| CN104585608A (en) | Blood fat regulating banana flour | |
| CN104206950A (en) | Fresh sweet cassava vermicelli and production method thereof | |
| CN104585615A (en) | Anti-aging health maintenance flour | |
| CN104366548A (en) | Chicken sausage containing cream and rice flour and preparation method of chicken sausage | |
| CN105325505A (en) | Total nutrient convenient lunch bag for field travel survival people and preparation method for same | |
| CN107373355A (en) | A kind of Herba portulacae vermicelli | |
| CN106578936A (en) | Andrias davidianus instant nutritional rice and production process thereof | |
| CN105248567A (en) | Flowery healthcare biscuits and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160608 |
|
| RJ01 | Rejection of invention patent application after publication |