CN106562399A - Spinacia oleracea and highland barley vermicelli and preparation method thereof - Google Patents
Spinacia oleracea and highland barley vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN106562399A CN106562399A CN201610878829.0A CN201610878829A CN106562399A CN 106562399 A CN106562399 A CN 106562399A CN 201610878829 A CN201610878829 A CN 201610878829A CN 106562399 A CN106562399 A CN 106562399A
- Authority
- CN
- China
- Prior art keywords
- parts
- vermicelli
- spinacia oleracea
- highland barley
- powder
- 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.)
- Withdrawn
Links
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000009337 Spinacia oleracea Nutrition 0.000 title abstract 8
- 244000300264 Spinacia oleracea Species 0.000 title abstract 8
- 240000005979 Hordeum vulgare Species 0.000 title abstract 7
- 235000007340 Hordeum vulgare Nutrition 0.000 title abstract 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 22
- 241000972773 Aulopiformes Species 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 235000014347 soups Nutrition 0.000 claims abstract description 9
- 241000628997 Flos Species 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract description 7
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 7
- 244000134540 Polymnia sonchifolia Species 0.000 claims abstract description 7
- 235000003406 Polymnia sonchifolia Nutrition 0.000 claims abstract description 7
- 241001643642 Viticis Species 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 229920001592 potato starch Polymers 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 235000020234 walnut Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000013339 cereals Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 230000008595 infiltration Effects 0.000 claims description 9
- 238000001764 infiltration Methods 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 8
- 238000002386 leaching Methods 0.000 claims description 7
- 244000018795 Prunus mume Species 0.000 claims description 6
- 235000011158 Prunus mume Nutrition 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 239000003818 cinder Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000007159 enucleation Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims description 2
- 235000013547 stew Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 102000008186 Collagen Human genes 0.000 abstract description 2
- 108010035532 Collagen Proteins 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 229920001436 collagen Polymers 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000019515 salmon Nutrition 0.000 abstract 5
- 239000004615 ingredient Substances 0.000 abstract 3
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 2
- 241000619366 Caragana sinica Species 0.000 abstract 1
- 240000000950 Hippophae rhamnoides Species 0.000 abstract 1
- 235000003145 Hippophae rhamnoides Nutrition 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000003935 Hippophae Nutrition 0.000 description 1
- 241000229143 Hippophae Species 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 125000000837 carbohydrate group Chemical group 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229940099908 multivitamin and calcium Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 108010048734 sclerotin Proteins 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000002699 waste material Substances 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses spinacia oleracea and highland barley vermicelli. The spinacia oleracea and highland barley vermicelli is prepared from the following raw materials in parts by weight: 160-180 parts of sweet potato starch, 12-14 parts of salmon bones, 15-18 parts of spinacia oleracea, 18-20 parts of highland barley, 4-6 parts of matcha powder, 10-12 parts of green plums, 2-3 parts of seabuckthorn seed oil, 10-12 parts of walnut kernels, 12-14 parts of yacons, 10-12 parts of Chinese prickly ash tender leaves, 2-3 parts of folium viticis negundo, 2-3 parts of caragana sinica roots, 2-3 parts of radix polygonati officinalis, 2-3 parts of flos buddlejae and 20-30 parts of rice wine. The spinacia oleracea and highland barley vermicelli is prepared by the following steps: the salmon bones are treated, the treated salmon bones are subjected to vinegar liquid soaking and boiling, the boiled salmon bones are deodorized and flavored, at the same time the bones are softened, the salmon bones are easier to digest and absorb, then the raw materials are baked and puffed, and vermicelli body is delicate, fresh, fragrant and mellow, so that the fresh and fragrant taste of the vermicelli are improved and the calcium is improved; and bone soup and functional ingredients of the traditional Chinese medicines are brewed, medicinal taste is neutralized and the smelly taste is removed, and at the same time, the spinacia oleracea and highland barley vermicelli is rich in collagen ingredients, has health-care values, and has effects of tonifying liver and activating blood, and clearing lungs and strengthening spleen. The spinacia oleracea, Chinese prickly ash tender leaves and other ingredients are added, so that the spinacia oleracea and highland barley vermicelli is more fragrant and pleasant, and promotes the body metabolism.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of Herba Spinaciae Semen avenae nudae vermicelli and preparation method thereof.
Background technology
Now people are for the requirement of Health and Living level is all in continuous improvement, the rhythm of life of people, diet structure
All great changes will take place with Diet concept, and variation, nutrient laden, the convenient and instant of food have become requirement.Vermicelli is Chinese normal
One of food seen, with good attached taste, it can absorb the taste of various delicious soup stocks, soft and moist along with vermicelli itself
It is soft, more tasty and refreshing pleasant therefore very popular.At present, the vermicelli for producing on the market mainly uses Radix Ipomoeae, Ma Ling
In the plant materials such as potato, Semen phaseoli radiati, Semen Pisi sativi, Semen Maydiss prepared by starch, and its main component is carbohydrate, due to raw material composition list
One, nutrition is not high, it is impossible to meets modern and the trophic structure of food is balanced and with the requirement for adjusting body function effect.
Fishbone has high nutritive value, containing the inorganic salts such as abundant calcium, magnesium, potassium, phosphorus and various trace elements, and
And nutritional labeling is water-soluble substanceses, it is easy to be absorbed by the body.But, at present in country's marine industry, annual fish products
Plus the side-product such as a large amount of fishbone fish spicules that man-hour produces, wherein the amount only less than an one-tenth is used to process low value-added, low profit
Product, other are most of directly discarded, waste limited marine product resource, while rotten fishbone also can severe contamination ring
Border.
Salmon fish fine and tender taste, bright-colored, smooth in taste, with very high nutritive value.Salmon fish is except being high egg
In vain, outside health food low in calories, also containing the mineral such as multivitamin and calcium, ferrum, zinc, magnesium, phosphorus, because of its squama spinule
It is few, take bone convenient, clean.It is that this present invention processes in salmon fish bone, at utmost retains trophic function composition, adds other battalion
Foster functional component, prepares a kind of nutritious, unique flavor vermicelli, and mouthfeel is more fresh dense, exquisite quality, soft tough tasty and refreshing.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided a kind of Herba Spinaciae Semen avenae nudae vermicelli and its preparation side
Method.
The present invention is achieved by the following technical solutions：
A kind of Herba Spinaciae Semen avenae nudae vermicelli, is made up of the raw material of following weight parts：
Sweet potato starch 160-180, salmon fish bone 12-14, Herba Spinaciae 15-18, Semen avenae nudae 18-20, matcha powder 4-6, Armeniaca mume Sieb. 10-12, sand
Spine seed oil 2-3, walnut kernel 10-12, yacon 12-14, Pericarpium Zanthoxyli tender leaf 10-12, Folium Viticis Negundo 2-3, Radix Caraganae Sinicae 2-3, Rhizoma Polygonati Odorati 2-
3rd, Flos Buddlejae 2-3, rice wine 20-30.
A kind of preparation method of described Herba Spinaciae Semen avenae nudae vermicelli, comprises the following steps：
（1）, salmon fish bone remove impurity cleaned, be put into boiling water rolling and boil 3-5 minutes, pull hot-air seasoning out, 10-20 mesh sieves are crossed in coarse crushing,
Obtain coarse grain and be put in the water containing 2-4% lemon vinegars to soak 10-15 minutes processed, heated and boiled, it is dense in vain that slow fire boils decoction, sifts out
Coarse grain, obtains skeletal grain, bone soup stand-by；
（2）, Herba Spinaciae, Pericarpium Zanthoxyli tender leaf be respectively put into in the ascorbic water of 0.2-0.3% rinsing 20-25 minutes, wither naturally to
Moisture content is 65-75%, in input electromagnetism green-keeping machine, controls temperature for step by step the temperature difference carries out the place that completes for 20 DEG C at 220-180 DEG C
Reason 2-3 minutes, then Jing vacuum lyophilizations, micronizing, obtain Folium Isatidis powder；
（3）, Armeniaca mume Sieb. cleaned into broken enucleation, yacon cleans peeling stripping and slicing, in adding rice wine, sealing infiltration 5-7 days, melt cinder point
From the stewing system of filtering residue water proof is soft rotten, is milled into slurry, adds skeletal grain, matcha powder mix homogeneously, and baking is block, pulverizes, then microwave
Baking goes out perfume (or spice), obtains fruit juice fishbone powder, and leaching alcoholic liquid is stand-by；
（4）, Folium Viticis Negundo, Radix Caraganae Sinicae, Rhizoma Polygonati Odorati, Flos Buddlejae are stranding into end, add 6-8 times of decocting to boil 1-2 hours, filter and remove residue,
Filtrate mixes with bone soup, is concentrated into thick shape, mixs homogeneously with leaching alcoholic liquid, obtains nutritional solution；
（5）, Semen avenae nudae, walnut kernel sieved and washed respectively totally, pull out and drain, the baking at 200-210 DEG C goes out perfume (or spice), superfine grinding into
Powder, adds nutritional solution infiltration infiltration, stews to moisten to emulsus at 60-70 DEG C, obtains Semen avenae nudae serum；
（6）, sweet potato starch is added enough water mix homogeneously, stand centrifugal treating after 4-5 hours, after removing the supernatant, with
Folium Isatidis powder, Semen avenae nudae serum, fruit juice fishbone powder and other surplus stocks add appropriate water to stir, and at the uniform velocity pan feeding enters vermicelli machine
In, the feed liquid for squeezing out pulls subcooled water immersion, cleaning out Jing after boiling water cooks the 45-50 seconds, packs after oven drying at low temperature.
It is an advantage of the invention that：Herba Spinaciae Semen avenae nudae vermicelli prepared by the present invention, by the process of salmon fish bone, vinegar liquid digestion, deodorization
Perfumery softens sclerotin simultaneously, is more easy to digest and assimilate, then Jing bakings are expanded, powder body exquisiteness delicious and rich, improves the fresh fragrant mouthfeel of vermicelli,
Improve calcareous；Bone soup is boiled with Chinese medicine functional component, neutralizes flavour of a drug, removes fishy smell, while rich in collagen component and health care
Value, has functions that nourishing the liver promoting blood circulation, lung heat clearing spleen invigorating, also adds the compositions such as Herba Spinaciae, Folium Zanthoxyli Bungeani, and more delicate fragrance is pleasant, promotes machine
Body metabolism.
Specific embodiment
A kind of Herba Spinaciae Semen avenae nudae vermicelli, is made up of the raw material of following weight parts：
Sweet potato starch 160, salmon fish bone 12, Herba Spinaciae 15, Semen avenae nudae 18, matcha powder 4, Armeniaca mume Sieb. 10, Fructrs Hippophae seed oil 2, walnut kernel 10,
Yacon 12, Pericarpium Zanthoxyli tender leaf 10, Folium Viticis Negundo 2, Radix Caraganae Sinicae 2, Rhizoma Polygonati Odorati 2, Flos Buddlejae 2, rice wine 20.
A kind of preparation method of described Herba Spinaciae Semen avenae nudae vermicelli, comprises the following steps：
（1）, salmon fish bone remove impurity cleaned, be put into boiling water rolling and boil 3 minutes, pull hot-air seasoning out, 10 mesh sieves are crossed in coarse crushing, obtain thick
Grain is put in the water containing 2% lemon vinegar leaching system 10 minutes, heated and boiled, and it is dense white that slow fire boils decoction, sifts out coarse grain, obtains bone
Grain, bone soup are stand-by；
（2）, by Herba Spinaciae, Pericarpium Zanthoxyli tender leaf be respectively put in 0.2% ascorbic water rinse 20 minutes, withering naturally to moisture content is
65%, in input electromagnetism green-keeping machine, control temperature for step by step the temperature difference carries out completing and processes 2 minutes for 20 DEG C at 220 DEG C, then Jing true
Vacuum freecing-dry, micronizing obtains Folium Isatidis powder；
（3）, Armeniaca mume Sieb. cleaned into broken enucleation, yacon cleans peeling stripping and slicing, in adding rice wine, sealing infiltration 5 days, melt cinder point
From the stewing system of filtering residue water proof is soft rotten, is milled into slurry, adds skeletal grain, matcha powder mix homogeneously, and baking is block, pulverizes, then microwave
Baking goes out perfume (or spice), obtains fruit juice fishbone powder, and leaching alcoholic liquid is stand-by；
（4）, Folium Viticis Negundo, Radix Caraganae Sinicae, Rhizoma Polygonati Odorati, Flos Buddlejae are stranding into end, add 6 times of decoctings to boil 1 hour, filter and remove residue, filtrate
Mix with bone soup, be concentrated into thick shape, mix homogeneously with leaching alcoholic liquid, obtain nutritional solution；
（5）, Semen avenae nudae, walnut kernel sieved and washed respectively totally, pull out and drain, the baking at 200 DEG C goes out perfume (or spice), superfine grinding into powder,
Nutritional solution infiltration infiltration is added, is stewed to moisten to emulsus at 60 DEG C, obtain Semen avenae nudae serum；
（6）, sweet potato starch is added enough water mix homogeneously, centrifugal treating after standing 4 hours, after removing the supernatant, with green grass or young crops
Ye Fen, Semen avenae nudae serum, fruit juice fishbone powder and other surplus stocks add appropriate water to stir, and at the uniform velocity pan feeding enters in vermicelli machine,
The feed liquid for squeezing out pulls subcooled water immersion, cleaning out Jing after boiling water is cooked 45 seconds, packs after oven drying at low temperature.
Claims (2)
1. a kind of Herba Spinaciae Semen avenae nudae vermicelli, it is characterised in that be made up of the raw material of following weight parts：
Sweet potato starch 160-180, salmon fish bone 12-14, Herba Spinaciae 15-18, Semen avenae nudae 18-20, matcha powder 4-6, Armeniaca mume Sieb. 10-12, sand
Spine seed oil 2-3, walnut kernel 10-12, yacon 12-14, Pericarpium Zanthoxyli tender leaf 10-12, Folium Viticis Negundo 2-3, Radix Caraganae Sinicae 2-3, Rhizoma Polygonati Odorati 2-
3rd, Flos Buddlejae 2-3, rice wine 20-30.
2. a kind of preparation method of Herba Spinaciae Semen avenae nudae vermicelli as claimed in claim 1, it is characterised in that comprise the following steps：
（1）, salmon fish bone remove impurity cleaned, be put into boiling water rolling and boil 3-5 minutes, pull hot-air seasoning out, 10-20 mesh sieves are crossed in coarse crushing,
Obtain coarse grain and be put in the water containing 2-4% lemon vinegars to soak 10-15 minutes processed, heated and boiled, it is dense in vain that slow fire boils decoction, sifts out
Coarse grain, obtains skeletal grain, bone soup stand-by；
（2）, Herba Spinaciae, Pericarpium Zanthoxyli tender leaf be respectively put into in the ascorbic water of 0.2-0.3% rinsing 20-25 minutes, wither naturally to
Moisture content is 65-75%, in input electromagnetism green-keeping machine, controls temperature for step by step the temperature difference carries out the place that completes for 20 DEG C at 220-180 DEG C
Reason 2-3 minutes, then Jing vacuum lyophilizations, micronizing, obtain Folium Isatidis powder；
（3）, Armeniaca mume Sieb. cleaned into broken enucleation, yacon cleans peeling stripping and slicing, in adding rice wine, sealing infiltration 5-7 days, melt cinder point
From the stewing system of filtering residue water proof is soft rotten, is milled into slurry, adds skeletal grain, matcha powder mix homogeneously, and baking is block, pulverizes, then microwave
Baking goes out perfume (or spice), obtains fruit juice fishbone powder, and leaching alcoholic liquid is stand-by；
（4）, Folium Viticis Negundo, Radix Caraganae Sinicae, Rhizoma Polygonati Odorati, Flos Buddlejae are stranding into end, add 6-8 times of decocting to boil 1-2 hours, filter and remove residue,
Filtrate mixes with bone soup, is concentrated into thick shape, mixs homogeneously with leaching alcoholic liquid, obtains nutritional solution；
（5）, Semen avenae nudae, walnut kernel sieved and washed respectively totally, pull out and drain, the baking at 200-210 DEG C goes out perfume (or spice), superfine grinding into
Powder, adds nutritional solution infiltration infiltration, stews to moisten to emulsus at 60-70 DEG C, obtains Semen avenae nudae serum；
（6）, sweet potato starch is added enough water mix homogeneously, stand centrifugal treating after 4-5 hours, after removing the supernatant, with
Folium Isatidis powder, Semen avenae nudae serum, fruit juice fishbone powder and other surplus stocks add appropriate water to stir, and at the uniform velocity pan feeding enters vermicelli machine
In, the feed liquid for squeezing out pulls subcooled water immersion, cleaning out Jing after boiling water cooks the 45-50 seconds, packs after oven drying at low temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610878829.0A CN106562399A (en) | 2016-10-09 | 2016-10-09 | Spinacia oleracea and highland barley vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610878829.0A CN106562399A (en) | 2016-10-09 | 2016-10-09 | Spinacia oleracea and highland barley vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562399A true CN106562399A (en) | 2017-04-19 |
Family
ID=58532721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610878829.0A Withdrawn CN106562399A (en) | 2016-10-09 | 2016-10-09 | Spinacia oleracea and highland barley vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106562399A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110179092A (en) * | 2019-05-15 | 2019-08-30 | 西华大学 | A kind of green plum fish-bone dip and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380246A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof |
-
2016
- 2016-10-09 CN CN201610878829.0A patent/CN106562399A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380246A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110179092A (en) * | 2019-05-15 | 2019-08-30 | 西华大学 | A kind of green plum fish-bone dip and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106262781A (en) | A kind of Fructus Lycopersici esculenti vermicelli and preparation method thereof | |
| CN105325819A (en) | Making method of Chinese chestnut and mushroom particle drink | |
| CN106473010A (en) | A kind of ginger tea Mel beef granules and preparation method thereof | |
| CN106509836A (en) | Red date tea fragrant vermicelli and preparation method thereof | |
| CN103652571A (en) | Fruit-stuffing rice dumplings and preparation method thereof | |
| CN106562399A (en) | Spinacia oleracea and highland barley vermicelli and preparation method thereof | |
| CN106509835A (en) | Nutritive ready-to-eat pumpkin vermicelli and preparation method thereof | |
| CN106509833A (en) | Purple sweet potato vermicelli and preparation method thereof | |
| CN106387810A (en) | Red jujube sandwich pecan kernels and preparation method thereof | |
| CN106387809A (en) | Mushroom sandwich pecan kernels and preparation method thereof | |
| CN106387807A (en) | Coconut-fragrance sandwich pecan kernels and preparation method thereof | |
| CN106473008A (en) | A kind of blue berry beef granules and preparation method thereof | |
| CN105942214A (en) | Preparation method of fermented soya bean-chickens | |
| CN106418464A (en) | Corn vermicelli and preparation method thereof | |
| CN105533462A (en) | Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky | |
| KR101111288B1 (en) | Functional red pepper paste and manufacturing method thereof | |
| CN106376892A (en) | purple sweet potato sandwich pecan kernels and production method thereof | |
| CN106360583A (en) | Rose jam sandwich hickory kernel and preparation method thereof | |
| CN106212605A (en) | A kind of cocoa flavored Semen Castaneae Semen phaseoli radiati cake and preparation method thereof | |
| CN106262567A (en) | Fragrant sandwich green kernel of a kind of Moringa tea and preparation method thereof | |
| CN106539003A (en) | A kind of health-care sweet potato bean vermicelli and preparation method thereof | |
| CN106376893A (en) | Pitaya-flavored sandwich pecan kernels and production method thereof | |
| CN106539066A (en) | A kind of root of kudzu vine lipid-loweringing bean vermicelli and preparation method thereof | |
| CN106360655A (en) | Rose health-preserving vermicelli and preparation method thereof | |
| CN106509834A (en) | Celery vermicelli and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170419 |