CN106616316A - Fennel and beef noodles and preparation method thereof - Google Patents
Fennel and beef noodles and preparation method thereof Download PDFInfo
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- CN106616316A CN106616316A CN201610931694.XA CN201610931694A CN106616316A CN 106616316 A CN106616316 A CN 106616316A CN 201610931694 A CN201610931694 A CN 201610931694A CN 106616316 A CN106616316 A CN 106616316A
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- beef
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- brown rice
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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
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses fennel and beef noodles and a preparation method thereof. The fennel and beef noodles are prepared from raw materials as follows: fennel leaves, beef, bone, germinated brown rice, wheat flour, stachys floridana, mulberry wine, cistanche deserticola, Lycopus lucidus, caulis spatholobi, Anredera cordifolia, Ampelopsis grossedentata, gleditsia sinensis lam carbohydrate gum, xanthan gum and a proper amount of water. The prepared fennel and beef noodles contain richer nutrients, promote metabolism and absorption of a body, are boiling-resistant, flexible and smooth, taste aromatic and refreshing and are suitable for various crowds; the active functional ingredients such as organic selenium, GABA and the like are increased, the antioxidant function of the body is enhanced, and health of the body is facilitated; the noodles integrate fresh aroma of brown rice and fennel and have rich taste, meanwhile, traditional Chinese medicine ingredients such as Lycopus lucidus, caulis spatholobi and the like are added, the healthcare value is increased, comprehensive and synergetic compatibility is realized, and the noodles contain rich natural plant ingredients, can adjust and improve the body functions, further have the efficacy of harmonizing qi, nourishing blood and tonifying the spleen and the kidney and are beneficial to body health.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of fennel beef noodles and preparation method thereof.
Background technology
Noodles originate from China, there is history of long standing and well established, because its have making simple, instant, it is nutritious,
It is easy to digest, can staple food more and more welcomed by the people and can like the characteristics of fast food again.Noodles are one kind cereal or beans
The flour of class adds water into after dough or pressure or rolls and make piece and cut again or press, or using the means such as rubbing, drawing, pinch with the hands, makes bar
Shape（Or narrow or width, it is flat or round）Or strip, most after Jing boil, fry, a kind of braised, fried food.Due to the battalion of wheat flour
Form and point not enough enrich, and nutrient content is uneven, it is difficult to meet the consumer group based on wheaten food and nutrition and health are wanted
Ask.In order to the nutrition improvement eaten based on noodles and reinforcing are improved people's trophic level become domestic and international research focus it
One.
Sprouted unpolished rice is the brown rice product that will be constituted by young shoot and with chaff layer endosperm after brown rice germination to a normal bud length, is rough
Contained a large amount of enzymes are activated and discharge in rice, from the enzymolysis process that free state is converted into reference to state, sprouted unpolished rice（PR）It is a kind of
New diet cereal, and as a kind of dietary supplements, obtained extensive concern.Germination make use of the physiologically active in wheat bran
Material, the GABA in seed（GABA）, vitamin, mineral matter, cellulose, the nutrient content such as phytic acid and forulic acid
Easily digest and absorb, GABA precursor substances are Pidolidone, are generated by glutamate decarboxylase, GABA has nerve biography
Lead, hypotensive, diuresis, the effect such as the propagation of inhibition cancer cell.Germinate except producing abundant nutriment, also can produce anti-
The bioactivators such as bad hematic acid, tocopherol, tocotrienols and oxidation-resistant active ingredient, improve the nutritive value of seed,
The ANFs such as phytic acid are reduced, increases protein digestibility, improve rate of ultilization of amino acid etc..Patients with diabetes mellitus germination is rough
Rice diet has after the meal relatively low blood sugar concentration, the secretion without increasing human insulin.Glycosuria is induced to Streptozotocin
The white mouse of disease feeds the diet of sprouted unpolished rice, reduces the concentration of blood sugar level and MDA, can effectively prevent cardiac muscle
The illnesss such as infarct, capilary complications, retinopathy.This show sprouted unpolished rice diet can treat and prevent diabetes and its
Complication.
At present, the application for a patent for invention that brown rice is combined noodles invention with wheat has been related to, it is specific as follows：
（1）Application publication number discloses one kind and smears tea local flavor noodles and preparation method thereof for the patent application of CN 104116044A,
Be by flour, corn flour, matcha powder, peameal, sprouted unpolished rice, white fungus powder, rescue heart dish, celery powder, benne, peeling chicken,
The raw materials such as cherry tomato, asparagus, stauntonvine powder, avocado jam, centella, dateplum persimmon, stamen nelumbini, the membrane of a chicken's gizzard, edible rose composition is smeared
Tea is to be milled into ultra micro powdery, steam blue or green green tea, is added into the middle of the making of noodles, makes noodles that light green color and luster is presented,
The smooth good to eat, delicate fragrance of noodles is pleasant, and containing the nutraceutical agents that theanine, Tea Polyphenols etc. are unique in matcha powder, makes this
Product nutrition has concurrently with delicious food..
（2）Application publication number discloses a kind of various grains noodle for the patent application of CN105249213A, by following weight portion
Raw material composition：Wheat flour 100-200 parts, sorghum flour 30-40 part, buckwheat 30-40 parts, analysis for soybean powder 30-40 part, corn flour
30-40 parts, coarse rice powder 30-50 parts, soy meal 30-40 parts, oatmeal 30-40 parts, egg 10-20 parts, salt 3-5 parts and water
80-100 parts；Addition Chinese sorghum, buckwheat, the coarse cereals such as soya bean, have adjustment effect to poor appetite, indigestion, with invigorating the spleen to clear away damp pathogen,
Effect of coordinating intestines and stomach, is adapted to many people and eats.
Although the noodles mentioned in above-mentioned patent application are prepared from containing raw materials such as brown rice, wheat flours, not
Can solve because brown rice is the problems such as adhering to pericarp and planting skin, its cooking and mouthfeel are poor, and nondigestible, be simply to add
Plus coarse rice powder or beating are added in food as raw material, are not fully utilized, the reality of the compound noodles of brown rice, wheat is reduced
Border nutritive value and flavour of food products.
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 fennel beef noodles and its preparation side
Method.
The present invention is achieved by the following technical solutions：
A kind of fennel beef noodles, are made up of the raw material of following weight parts：
Fennel leaf 15-18, beef 10-15, meat bone 20-30, sprouted unpolished rice 30-40, wheat flour 240-250, silver bar dish 6-8, mulberry
Shen wine 20-22, saline cistanche 1-2, bamboo shoot 1-3, reticulate millettia 1-3, Bulbilus boussingaultiae pseudobaselloidis 2-3, vine tea 8-10, Chinese honey locust carbohydrate gum 0.6-0.8, xanthan
Glue 0.4-0.6, appropriate amount of water.
The preparation method of described fennel beef noodles, comprises the following steps：
（1）, full embryo brown rice is sieved and washed removal of impurities, add the sodium selenite aqueous solution containing 10-20mg/L concentration to flood leaching system, in temperature
8-10 hours are soaked at 28-32 DEG C of degree, is sifted out and is drained Yu Shui, in being put into growth cabinet, in temperature 29-31 DEG C humidity 75-85%
Under, ventilation culture germination 14-16 hours are put into ultrasonic cleaner with net gauze wrapped, and processing frequency is under 28-30kHz
Ultrasonically treated 15-16 minutes, the low temperature drying at 40-45 DEG C obtains selenium-rich germinated brown rice；
（2）, will to pluck fresh and tender fennel stem and leaf removal of impurities clean, spray profit vaporific aqueous containing 0.02-0.04% citric acids on a small quantity, from
So ventilation spreading for cooling receives dry, and the microwave de-enzyming at 120-130 DEG C into bar after spreading for cooling, then is carried in 80-105 DEG C of downstairs intensification heating
Perfume (or spice), spreads out and puddled uniformly with selenium-rich germinated brown rice after cooling, and cellar for storing things is made to 20-24 hours, screen cloth in wooden case at temperature 30-40 DEG C
Leaf rice is separated, it is stand-by；
（3）, by saline cistanche, bamboo shoot, reticulate millettia, Bulbilus boussingaultiae pseudobaselloidis co-grinding, spray proper amount of white spirit infiltration is uniform, is put into steam curtain,
12-15 minutes are steamed at 190-210 DEG C under superheated steam, the quick freezing and cold preserving 1-2 hours at -12 DEG C ± 3 DEG C, fine grinding is crushed to
60-80 mesh, is well mixed with 10-12 times of distilled water, and heating is boiled and boils 40-60 minutes, then decocting liquid is used into super at 80-85 DEG C
Sound wave extracts 20-30 minutes, and centrifugal filtration after cooling obtains functional nutrient solution；
（4）, meat bone stripping and slicing removal of impurities cleaned, be put into boiling water and scald 3-5 minutes processed, remove blood foam and pull meat bone, coarse crushing to 10-20 out
Mesh, adds morat infiltration uniform, and slow fire steams wine liquid and receives dry, and 1-2 hours are freezed at -15 ± 5 DEG C, is put into microwave oven,
Perfume (or spice) is baked out at 105-110 DEG C, is regrind to 40-60 mesh, plus 3-5 times of water is boiled by fire, it is dense white that slow fire boils soup, from
The heart is filtered, and obtains meat bone soup-stock；
（5）, by beef clean stripping and slicing, add water to boil to micro-boiling and scald 3-5 minutes processed, remove blood foam, pull beef clod out and rinse well, general
Silver bar dish is cleaned and is milled into slurry, and beef clod, silver bar puree, meat bone soup-stock are entered into tank, is boiled by fire, and adds vine tea at 80-85 DEG C
1-1.5 hours processed are boiled in a covered pot over a slow fire down, beef is pulled out and is milled into powder respectively with cellar for storing things fennel stem and leaf processed, be well mixed, toast at 90-100 DEG C
Dry perfume, obtains fennel powdered beef, boils to soup filter and remove residue, and low temperature is condensed into cream, obtains steamed beef soup cream；
（6）, sprouted unpolished rice is crushed to 60-80 mesh, add high-temperatureα-amylase addition to be 70-75U/g coarse rice powders, spray profit is suitable
Amount pure water stir, Jing extruding, it is expanded after ultramicro grinding, add functional nutrient solution stir, stew to moisten at 40-60 DEG C
20-30 minutes, 88-92 DEG C is heated to, insulation is stewed to moisten to emulsus, obtains brown rice breast；
（7）, wheat flour is well mixed with fennel powdered beef, steamed beef soup cream, add osmanthus perfume brown rice breast and other surplus stocks to rub
Mix uniform, obtain dough, normal temperature stands 10-15 minutes, then Jing rub mix, roll, cutting, being dried, cut off after sterilization packaging, obtain
Finished product.
It is an advantage of the invention that：
Obtained fennel beef noodles of the invention, based on wheat flour, the trophic function raw material such as compounding sprouted unpolished rice, nutrition is more
It is abundant, while promoting organism metabolism to absorb, strengthen the health care of noodles, prolonged resistant to cook, flexible lubricious, mouthfeel are aromatic tasty and refreshing,
It is adapted to various crowds to eat；Formula addition sprouted unpolished rice, is extracted using selenium-rich solution, while using ultrasonic germination treatment, improving
Organic Selenium, GABA isoreactivity functional components, strengthen body anti-oxidation function, beneficial body health；Fennel leaf is processed into Titian cellar for storing things
Sprouted unpolished rice processed, eliminates fishy smell, gives fennel；Jing extrusions, crushing again is modulated into breast, improve brown rice water-solubility function into
Point, it is easy to body to digest and assimilate, meter Xiang Nong profits are agreeable to the taste, and with the nutrient content such as wheat flour, beef collocation cooperate with, prepared noodles, melt
The pure and fresh frankincense of brown rice fennel, rich in taste are closed, while adding the Chinese medicine functional components such as bamboo shoot, reticulate millettia, strengthens health value, entirely
Fang Xietong compatibilities, rich in natural plant composition, regulation improves body function, also has functions that gentle blood-nourishing, good in strengthening stomach and tonifying kidney, has
Beneficial health.
Specific embodiment
A kind of fennel beef noodles, are by following weight（Jin）Raw material make：
Fennel leaf 18, beef 15, meat bone 30, sprouted unpolished rice 40, wheat flour 250, silver bar dish 8, morat 22, saline cistanche 2, bamboo shoot
3rd, reticulate millettia 3, Bulbilus boussingaultiae pseudobaselloidis 3, vine tea 10, Chinese honey locust carbohydrate gum 0.8, xanthans 0.6, appropriate amount of water.
The preparation method of described fennel beef noodles, comprises the following steps：
（1）, full embryo brown rice is sieved and washed removal of impurities, add the sodium selenite aqueous solution containing 20mg/L concentration to flood leaching system, in temperature
Soak 10 hours at 32 DEG C, sift out and drain Yu Shui, in being put into growth cabinet, under 31 DEG C of humidity 85% of temperature, ventilation culture is sent out
Bud 16 hours, is put into ultrasonic cleaner with net gauze wrapped, processing frequency ultrasonically treated 16 minutes under 30kHz, 45
Low temperature drying at DEG C, obtains selenium-rich germinated brown rice；
（2）, will to pluck fresh and tender fennel stem and leaf removal of impurities clean, spray profit vaporific aqueous containing 0.04% citric acid on a small quantity, gravity-flow ventilation
Spreading for cooling receives dry, the microwave de-enzyming at 130 DEG C, into bar after spreading for cooling, then in 80-105 DEG C of downstairs intensification heating Titian, spreads cooling out
Puddle with selenium-rich germinated brown rice afterwards uniformly, cellar for storing things system was to 24 hours in wooden case at 40 DEG C of temperature, and screen cloth separates leaf rice, stand-by；
（3）, by saline cistanche, bamboo shoot, reticulate millettia, Bulbilus boussingaultiae pseudobaselloidis co-grinding, spray proper amount of white spirit infiltration is uniform, is put into steam curtain,
Steam under superheated steam 15 minutes at 210 DEG C, quick freezing and cold preserving 2 hours at -12 DEG C, fine grinding is crushed to 80 mesh, with 12 times of distillations
Water is well mixed, and heating is boiled and boiled 60 minutes, then at 85 DEG C decocting liquid is used into ultrasonic wave extraction 30 minutes, is centrifuged after cooling
Filter, obtains functional nutrient solution；
（4）, meat bone stripping and slicing removal of impurities cleaned, be put into the boiling water system of scalding 5 minutes, remove blood foam and pull meat bone out, coarse crushing to 20 mesh is added
Morat infiltration is uniform, and slow fire steams wine liquid and receives dry, freezes 2 hours at -15 DEG C, is put into microwave oven, bakes at 110 DEG C
Go out perfume (or spice), regrind to 60 mesh, plus 5 times of water are boiled by fire, slow fire boils that soup is dense white, and centrifugal filtration obtains meat bone soup-stock；
（5）, by beef clean stripping and slicing, add water boil to micro-boiling scald system 5 minutes, remove blood foam, pull beef clod out and rinse well, by silver
Bar dish is cleaned and is milled into slurry, and beef clod, silver bar puree, meat bone soup-stock are entered into tank, is boiled by fire, and adds vine tea that system is boiled in a covered pot over a slow fire at 85 DEG C
1.5 hours, pull beef out and be milled into powder respectively with cellar for storing things fennel stem and leaf processed, be well mixed, dry perfume is toasted at 100 DEG C, obtain fennel
Powdered beef, boils to soup filter and remove residue, and low temperature is condensed into cream, obtains steamed beef soup cream；
（6）, sprouted unpolished rice is crushed to 80 mesh, add high-temperatureα-amylase addition to be 75U/g coarse rice powders, spray profit is appropriate pure
Water stirs, Jing extruding, it is expanded after ultramicro grinding, add functional nutrient solution stir, stew to moisten at 60 DEG C 30 minutes, plus
To 92 DEG C, insulation is stewed to moisten to emulsus heat, obtains brown rice breast；
（7）, wheat flour is well mixed with fennel powdered beef, steamed beef soup cream, add osmanthus perfume brown rice breast and other surplus stocks to rub
Mix uniform, obtain dough, normal temperature stands 15 minutes, then Jing rub mix, roll, cutting, being dried, cut off after sterilization packaging, obtain into
Product.
Claims (2)
1. a kind of fennel beef noodles, it is characterised in that be made up of the raw material of following weight parts：
Fennel leaf 15-18, beef 10-15, meat bone 20-30, sprouted unpolished rice 30-40, wheat flour 240-250, silver bar dish 6-8, mulberry
Shen wine 20-22, saline cistanche 1-2, bamboo shoot 1-3, reticulate millettia 1-3, Bulbilus boussingaultiae pseudobaselloidis 2-3, vine tea 8-10, Chinese honey locust carbohydrate gum 0.6-0.8, xanthan
Glue 0.4-0.6, appropriate amount of water.
2. a kind of preparation method of fennel beef noodles as claimed in claim 1, it is characterised in that comprise the following steps：
（1）, full embryo brown rice is sieved and washed removal of impurities, add the sodium selenite aqueous solution containing 10-20mg/L concentration to flood leaching system, in temperature
8-10 hours are soaked at 28-32 DEG C of degree, is sifted out and is drained Yu Shui, in being put into growth cabinet, in temperature 29-31 DEG C humidity 75-85%
Under, ventilation culture germination 14-16 hours are put into ultrasonic cleaner with net gauze wrapped, and processing frequency is under 28-30kHz
Ultrasonically treated 15-16 minutes, the low temperature drying at 40-45 DEG C obtains selenium-rich germinated brown rice；
（2）, will to pluck fresh and tender fennel stem and leaf removal of impurities clean, spray profit vaporific aqueous containing 0.02-0.04% citric acids on a small quantity, from
So ventilation spreading for cooling receives dry, and the microwave de-enzyming at 120-130 DEG C into bar after spreading for cooling, then is carried in 80-105 DEG C of downstairs intensification heating
Perfume (or spice), spreads out and puddled uniformly with selenium-rich germinated brown rice after cooling, and cellar for storing things is made to 20-24 hours, screen cloth in wooden case at temperature 30-40 DEG C
Leaf rice is separated, it is stand-by；
（3）, by saline cistanche, bamboo shoot, reticulate millettia, Bulbilus boussingaultiae pseudobaselloidis co-grinding, spray proper amount of white spirit infiltration is uniform, is put into steam curtain,
12-15 minutes are steamed at 190-210 DEG C under superheated steam, the quick freezing and cold preserving 1-2 hours at -12 DEG C ± 3 DEG C, fine grinding is crushed to
60-80 mesh, is well mixed with 10-12 times of distilled water, and heating is boiled and boils 40-60 minutes, then decocting liquid is used into super at 80-85 DEG C
Sound wave extracts 20-30 minutes, and centrifugal filtration after cooling obtains functional nutrient solution；
（4）, meat bone stripping and slicing removal of impurities cleaned, be put into boiling water and scald 3-5 minutes processed, remove blood foam and pull meat bone, coarse crushing to 10-20 out
Mesh, adds morat infiltration uniform, and slow fire steams wine liquid and receives dry, and 1-2 hours are freezed at -15 ± 5 DEG C, is put into microwave oven,
Perfume (or spice) is baked out at 105-110 DEG C, is regrind to 40-60 mesh, plus 3-5 times of water is boiled by fire, it is dense white that slow fire boils soup, from
The heart is filtered, and obtains meat bone soup-stock；
（5）, by beef clean stripping and slicing, add water to boil to micro-boiling and scald 3-5 minutes processed, remove blood foam, pull beef clod out and rinse well, general
Silver bar dish is cleaned and is milled into slurry, and beef clod, silver bar puree, meat bone soup-stock are entered into tank, is boiled by fire, and adds vine tea at 80-85 DEG C
1-1.5 hours processed are boiled in a covered pot over a slow fire down, beef is pulled out and is milled into powder respectively with cellar for storing things fennel stem and leaf processed, be well mixed, toast at 90-100 DEG C
Dry perfume, obtains fennel powdered beef, boils to soup filter and remove residue, and low temperature is condensed into cream, obtains steamed beef soup cream；
（6）, sprouted unpolished rice is crushed to 60-80 mesh, add high-temperatureα-amylase addition to be 70-75U/g coarse rice powders, spray profit is suitable
Amount pure water stir, Jing extruding, it is expanded after ultramicro grinding, add functional nutrient solution stir, stew to moisten at 40-60 DEG C
20-30 minutes, 88-92 DEG C is heated to, insulation is stewed to moisten to emulsus, obtains brown rice breast；
（7）, wheat flour is well mixed with fennel powdered beef, steamed beef soup cream, add osmanthus perfume brown rice breast and other surplus stocks to rub
Mix uniform, obtain dough, normal temperature stands 10-15 minutes, then Jing rub mix, roll, cutting, being dried, cut off after sterilization packaging, obtain
Finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610931694.XA CN106616316A (en) | 2016-10-24 | 2016-10-24 | Fennel and beef noodles and preparation method thereof |
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|---|---|---|---|
| CN201610931694.XA CN106616316A (en) | 2016-10-24 | 2016-10-24 | Fennel and beef noodles and preparation method thereof |
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| Publication Number | Publication Date |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692027A (en) * | 2017-11-30 | 2018-02-16 | 黄桂月 | A kind of Madeira-vine noodle and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116044A (en) * | 2014-06-25 | 2014-10-29 | 于兴俊 | Matcha-flavored noodles and preparation method thereof |
-
2016
- 2016-10-24 CN CN201610931694.XA patent/CN106616316A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116044A (en) * | 2014-06-25 | 2014-10-29 | 于兴俊 | Matcha-flavored noodles and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692027A (en) * | 2017-11-30 | 2018-02-16 | 黄桂月 | A kind of Madeira-vine noodle and preparation method thereof |
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Application publication date: 20170510 |