CN106805096A - A kind of preparation method of steam-boiler crossing-over bridge rice noodles - Google Patents
A kind of preparation method of steam-boiler crossing-over bridge rice noodles Download PDFInfo
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- CN106805096A CN106805096A CN201710065568.5A CN201710065568A CN106805096A CN 106805096 A CN106805096 A CN 106805096A CN 201710065568 A CN201710065568 A CN 201710065568A CN 106805096 A CN106805096 A CN 106805096A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 54
- 235000009566 rice Nutrition 0.000 title claims abstract description 54
- 235000012149 noodles Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title claims description 48
- 241000287828 Gallus gallus Species 0.000 claims abstract description 26
- 235000014347 soups Nutrition 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 8
- 239000012467 final product Substances 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 5
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 5
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 241001275898 Mylopharyngodon piceus Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000015228 chicken nuggets Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 241000234282 Allium Species 0.000 claims description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 4
- 240000006108 Allium ampeloprasum Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 244000036905 Benincasa cerifera Species 0.000 claims description 3
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 3
- 240000000467 Carum carvi Species 0.000 claims description 3
- 235000005747 Carum carvi Nutrition 0.000 claims description 3
- 229920000742 Cotton Polymers 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 3
- 244000300264 Spinacia oleracea Species 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 3
- 244000263375 Vanilla tahitensis Species 0.000 claims description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 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 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 238000013124 brewing process Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 abstract 6
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 244000000383 Allium odorum Species 0.000 description 1
- 235000018645 Allium odorum Nutrition 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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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)
Abstract
The invention provides a kind of preparation method of steam-boiler crossing-over bridge rice noodles, belong to food processing technology field.The preparation method of steam-boiler crossing-over bridge rice noodles is comprised the following steps：Free range chicken is cleaned and is cut into chicken block, after offscum is gone in cooking, the soup and chicken block after cooking are put into steam-boiler, steam-boiler is put into steamer, big fire is steamed 34 hours；The steam (vapor) outlet by dried rice noodle around steam-boiler evenly laid out is steamed 10 15 minutes in steam-boiler, adding a cover in circular again；Auxiliary material is eventually adding, continues to steam 23 minutes, obtain final product steam-boiler crossing-over bridge rice noodles.The present invention solves nutrient loss during dried rice noodle easily causes rice noodles in brewing process in the prior art, influences the technical problem of edibility, and nutritious, represents Yunnan cuisines characteristic.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of preparation method of steam-boiler crossing-over bridge rice noodles.
Background technology
Rice noodles are the famous cuisines in Yunnan, are also the favorite food of locals.Containing abundant carbohydrate in rice noodles,
Vitamin, mineral matter and ferment etc., not only nutritious and not rotten with resistant to cook, it is easy to digest, the spy such as convenient carrying and storing
Point, the special standby leisure fast food that is adapted to eats.The rice noodles sold on the market at present are " dried rice noodle ", and dried rice noodle is after taking rice milling
Being placed directly in the temperature extruded frictionally in machine makes its gelatinization shaping be referred to as " dry pulp rice noodles ", then is after being dried " dry
Rice noodles ", are convenient for carrying storage, cook the hair that rises when edible again, but during dried rice noodle easily causes rice noodles in brew manufacturing process
A large amount of nutrient loss, influence edibility.
The content of the invention
For the drawbacks described above and problem of prior art, it is an object of the present invention to provide a kind of preparation side of steam-boiler crossing-over bridge rice noodles
Method.Nutrient loss during dried rice noodle easily causes rice noodles in brewing process in the prior art is solved, edibility is influenceed
Technical problem.
In order to achieve the above object, the present invention provides following technical scheme：
A kind of preparation method of steam-boiler crossing-over bridge rice noodles, comprises the following steps：
Step S101, free range chicken is cleaned and is cut into chicken block, after offscum is gone in cooking, the soup and chicken block after cooking are put into
In steam-boiler, after adding auxiliary and condiment, steam-boiler is put into steamer, big fire is steamed 3-4 hours；
Step S102, the steam (vapor) outlet by dried rice noodle around steam-boiler evenly laid out steam 10- in steam-boiler, adding a cover in circular
15 minutes；
Step S103, addition auxiliary material, continue to steam 2-3 minutes, obtain final product steam-boiler crossing-over bridge rice noodles.
Further, in step S101, the chicken block is 3cm-4cm squares.
Further, in the step S101, when steam-boiler is put into steamer, the lid mouthful of steam-boiler is obturaged with cotton paper.
Further, in the step S101, free range chicken is cleaned to be cut into after chicken block it is put into clear water that to soak 1-1.5 small
When, then after the chicken block after immersion is put into boils 10-15 minutes in clear water, the watery blood for soaking chicken nugget is poured slowly into cooking chicken
In the soup of block, slow fire is stewed 15-20 minutes slowly, after the impurity in soup is condensed into offscum, removes offscum.
Further, in step S101, the auxiliary and condiment includes：Ginger splices 40-50g, then onion parts 40-50g is put, finally put
Garlic clove 40-50g, aniseed 10-15g, matrimony vine 20-30g, vanilla 20-30g.
Further, in step S102, the steam (vapor) outlet by dried rice noodle around steam-boiler is laid in steam-boiler in annular shape, first
Big fire is steamed 5 minutes, and stirring once, then puts small fire steaming 5-8 minutes.
Further, also include before step S102, dried rice noodle is cleaned, uniform segment.
Further, in step S103, the auxiliary material includes：Wax gourd, pork, black carp piece, ham, bean seedlings, Chinese cabbage, fragrant-flowered garlic
It is various in dish, spinach, the skin of soya-bean milk, careless bud, caraway.
Further, the steam-boiler is to build the purple pottery steam-boiler of water.
The beneficial effects of the present invention are solving during dried rice noodle easily causes rice noodles in brewing process in the prior art
Nutrient loss, influences edibility.Dried rice noodle is eaten after being processed by the way of steam-boiler is steamed, chicken soup is not only remained
Genuineness, and steam steams and remains the original nutritional ingredient of rice noodles, it is to avoid boiling process destroys the nutrition of rice noodles
Material.In addition, steam-boiler has selected the traditional handicraft product-purple pottery steam-boiler of Yunnan Jian Shui, water purple Tao Caiyong localities are built richly endowed by nature
Red, yellow, purple, blue or green, white five color soil prepare, with various human bodies need trace element, be very beneficial for health.This hair
It is bright to be sufficiently merged two kinds of cuisines of Yunnan casserole of chicken and crossing-over bridge rice noodles, it is nutritious, also show Yunnan locality
Cuisines characteristic.
Brief description of the drawings
Fig. 1 be one embodiment of the present invention in, the schematic flow sheet of steam-boiler crossing-over bridge rice noodles preparation method.
Specific embodiment
Below in conjunction with embodiments of the invention, technical scheme is clearly and completely described, it is clear that
Described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based on the implementation in the present invention
Example, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made is belonged to
The scope of protection of the invention.
In one embodiment of the invention, as shown in figure 1, the preparation method of steam-boiler crossing-over bridge rice noodles, including following step
Suddenly：
Step S101, free range chicken is cleaned and is cut into chicken block, after offscum is gone in cooking, the soup and chicken block after cooking are put into
In steam-boiler, steam-boiler is put into steamer, big fire is steamed 3 hours.
In this step, cleaned from Wuding County's free range chicken meat, free range chicken meat is cut into the chicken block of 3cm-4cm；Chicken block is put
Enter in clear water and soak 1 hour, then after the chicken block after immersion is put into boils 10 minutes in clear water, the watery blood for soaking chicken nugget is delayed
Slow to pour into the soup for cooking chicken nugget, slow fire is stewed 15 minutes slowly, using the condensation function of blood, condenses into the impurity in soup
After offscum, offscum is removed；Ginger splices 40g is added, then puts onion parts 40g, finally put garlic clove 40g, aniseed 15g, matrimony vine 30g, vanilla
After 30g, the lid mouthful of steam-boiler is obturaged using cotton paper, be transferred in steamer, big fire is steamed 3 hours.
Step S102, the steam (vapor) outlet by dried rice noodle around steam-boiler evenly laid out steam 10- in steam-boiler, adding a cover in circular
15 minutes.
In this step, first dried rice noodle is cleaned, around steam (vapor) outlet be laid in steam-boiler rice noodles by uniform segment
In soup, first big fire is steamed 5 minutes, by the stirring of rice noodles levels once, rice noodles is fully heated, then turns small fire steaming 5 minutes.
Step S103, addition auxiliary material, continue to steam 2-3 minutes, obtain final product steam-boiler crossing-over bridge rice noodles.
In this step, auxiliary material includes：Wax gourd, pork, black carp piece, ham, bean seedlings, Chinese cabbage, leek, spinach, the skin of soya-bean milk,
It is various in careless bud, caraway；Wherein, ham selects Xuanwei ham；Black carp piece selects Chengjiang black carp；Careless bud selection is with building pasture and water bud；
The skin of soya-bean milk selects the stone screen skin of soya-bean milk；Chinese cabbage selects Chenggong Chinese cabbage；Leek selects mountain region leek；Bean seedlings select slab bridge bean seedlings；It is fragrant
Green onion is from peaceful chive.Steam-boiler is selected and builds the purple pottery steam-boiler of water.
In this step, the crisp-fried and the crisp whistle fried can also be added.
The above, specific embodiment only of the invention, but protection scope of the present invention is not limited thereto, and it is any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all contain
Cover within protection scope of the present invention.Therefore, protection scope of the present invention described should be defined by scope of the claims.
Claims (9)
1. a kind of preparation method of steam-boiler crossing-over bridge rice noodles, it is characterised in that comprise the following steps：
Step S101, free range chicken is cleaned and is cut into chicken block, after offscum is gone in cooking, the soup and chicken block after cooking are put into steam-boiler
In, after adding auxiliary and condiment, steam-boiler being put into steamer, big fire is steamed 3-4 hours；
Step S102, the steam (vapor) outlet by dried rice noodle around steam-boiler evenly laid out steam 10-15 points in steam-boiler, adding a cover in circular
Clock；
Step S103, addition auxiliary material, continue to steam 2-3 minutes, obtain final product steam-boiler crossing-over bridge rice noodles.
2. the preparation method of a kind of steam-boiler crossing-over bridge rice noodles according to claim 1, it is characterised in that：In step S101, institute
Chicken block is stated for 3cm-4cm squares.
3. the preparation method of a kind of steam-boiler crossing-over bridge rice noodles according to claim 1, it is characterised in that：The step S101
In, when steam-boiler is put into steamer, the lid mouthful of steam-boiler is obturaged with cotton paper.
4. the preparation method of a kind of steam-boiler crossing-over bridge rice noodles according to claim 1, it is characterised in that：The step S101
In, free range chicken is cleaned to be cut into after chicken block to be put into clear water and is soaked 1-1.5 hours, then the chicken block after immersion is put into clear water
After boiling 10-15 minutes, the watery blood for soaking chicken nugget is poured slowly into the soup for cooking chicken nugget, slow fire is stewed 15-20 minutes slowly, is made
After impurity in soup condenses into offscum, offscum is removed.
5. the preparation method of a kind of steam-boiler crossing-over bridge rice noodles according to claim 1, it is characterised in that：In step S101, institute
Stating auxiliary and condiment includes：Ginger splices 40-50g, then onion parts 40-50g is put, finally put garlic clove 40-50g, aniseed 10-15g, matrimony vine 20-
30g, vanilla 20-30g.
6. the preparation method of a kind of steam-boiler crossing-over bridge rice noodles according to claim 1, it is characterised in that：In step S102, will
Dried rice noodle is laid in steam-boiler around the steam (vapor) outlet of steam-boiler in annular shape, and first big fire is steamed 5 minutes, and stirring once, then puts small fire
Steam 5-8 minutes.
7. the preparation method of a kind of steam-boiler crossing-over bridge rice noodles according to claim 1, it is characterised in that：Also wrapped before step S102
Include, dried rice noodle is cleaned, uniform segment.
8. the preparation method of a kind of steam-boiler crossing-over bridge rice noodles according to claim 1, it is characterised in that：In step S103, institute
Stating auxiliary material includes：It is many in wax gourd, pork, black carp piece, ham, bean seedlings, Chinese cabbage, leek, spinach, the skin of soya-bean milk, careless bud, caraway
Kind.
9. the preparation method of a kind of steam-boiler crossing-over bridge rice noodles according to claim 1, it is characterised in that：The steam-boiler is to build water
Purple pottery steam-boiler.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710065568.5A CN106805096A (en) | 2017-02-06 | 2017-02-06 | A kind of preparation method of steam-boiler crossing-over bridge rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710065568.5A CN106805096A (en) | 2017-02-06 | 2017-02-06 | A kind of preparation method of steam-boiler crossing-over bridge rice noodles |
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| CN106805096A true CN106805096A (en) | 2017-06-09 |
Family
ID=59111371
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710065568.5A Pending CN106805096A (en) | 2017-02-06 | 2017-02-06 | A kind of preparation method of steam-boiler crossing-over bridge rice noodles |
Country Status (1)
| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692916A (en) * | 2019-11-15 | 2020-01-17 | 建水县老八碗饮食服务有限公司 | Method for manufacturing Jianshui purple pottery steam-boiler rice noodles |
| CN110881611A (en) * | 2019-12-09 | 2020-03-17 | 丰丽霞 | Method for making eight-treasure porridge |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305775A (en) * | 2008-07-01 | 2008-11-19 | 杨文俊 | Steam-boiler food |
| CN101449760A (en) * | 2008-11-29 | 2009-06-10 | 赵永兴 | Production and packaging method of convenient rice noodles crossing bridge |
| CN101564128A (en) * | 2008-04-21 | 2009-10-28 | 柴向群 | Manufacture method of flavor rice noodles |
| KR20120049566A (en) * | 2010-11-09 | 2012-05-17 | 김종성 | Chicken Foot Noodle Making Method |
| CN105942259A (en) * | 2016-06-20 | 2016-09-21 | 张祯 | Manufacturing method for cooking chicken with clean riverwater |
-
2017
- 2017-02-06 CN CN201710065568.5A patent/CN106805096A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564128A (en) * | 2008-04-21 | 2009-10-28 | 柴向群 | Manufacture method of flavor rice noodles |
| CN101305775A (en) * | 2008-07-01 | 2008-11-19 | 杨文俊 | Steam-boiler food |
| CN101449760A (en) * | 2008-11-29 | 2009-06-10 | 赵永兴 | Production and packaging method of convenient rice noodles crossing bridge |
| KR20120049566A (en) * | 2010-11-09 | 2012-05-17 | 김종성 | Chicken Foot Noodle Making Method |
| CN105942259A (en) * | 2016-06-20 | 2016-09-21 | 张祯 | Manufacturing method for cooking chicken with clean riverwater |
Non-Patent Citations (1)
| Title |
|---|
| 何芷涵: "《百科》", 18 July 2014 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692916A (en) * | 2019-11-15 | 2020-01-17 | 建水县老八碗饮食服务有限公司 | Method for manufacturing Jianshui purple pottery steam-boiler rice noodles |
| CN110881611A (en) * | 2019-12-09 | 2020-03-17 | 丰丽霞 | Method for making eight-treasure porridge |
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Application publication date: 20170609 |