CN108497464A - Fresh fragrant Hot and Sour Rice Noodles of one kind and preparation method thereof - Google Patents
Fresh fragrant Hot and Sour Rice Noodles of one kind and preparation method thereof Download PDFInfo
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- CN108497464A CN108497464A CN201810339699.2A CN201810339699A CN108497464A CN 108497464 A CN108497464 A CN 108497464A CN 201810339699 A CN201810339699 A CN 201810339699A CN 108497464 A CN108497464 A CN 108497464A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 229920002472 Starch Polymers 0.000 claims abstract description 41
- 239000008107 starch Substances 0.000 claims abstract description 41
- 235000019698 starch Nutrition 0.000 claims abstract description 41
- 235000013372 meat Nutrition 0.000 claims abstract description 34
- 241000251468 Actinopterygii Species 0.000 claims abstract description 33
- 239000000839 emulsion Substances 0.000 claims abstract description 23
- 235000014347 soups Nutrition 0.000 claims abstract description 21
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 15
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 11
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 11
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 11
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000015110 jellies Nutrition 0.000 claims abstract description 9
- 239000008274 jelly Substances 0.000 claims abstract description 9
- 235000015277 pork Nutrition 0.000 claims abstract description 9
- 235000013409 condiments Nutrition 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 11
- 241000234282 Allium Species 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 210000000988 bone and bone Anatomy 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000012266 salt solution Substances 0.000 claims description 7
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 claims description 6
- 241000272201 Columbiformes Species 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 241000238565 lobster Species 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 235000013547 stew Nutrition 0.000 claims description 5
- 239000002562 thickening agent Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007781 pre-processing Methods 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 238000004806 packaging method and process Methods 0.000 claims 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims 1
- 239000001913 cellulose Substances 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 240000006568 Lathyrus odoratus Species 0.000 abstract description 2
- 230000007407 health benefit Effects 0.000 abstract description 2
- 241000208293 Capsicum Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 6
- 238000010586 diagram Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000005540 biological transmission Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of fresh fragrant Hot and Sour Rice Noodles, are made of following raw material：80 100 parts of starch from sweet potato, 40 50 parts of pea starch, 30 35 parts of pigskin, 20 30 parts of fresh soup, 10 11 parts of fish meat emulsion, 20 30 parts of capsicum, 58 parts of light-coloured vinegar, 0.3 0.5 parts of carboxymethyl cellulose；The invention also discloses the preparation methods of the fresh fragrant Hot and Sour Rice Noodles, include the following steps：The preparation for preparing S2, fish meat emulsion of S1, fresh soup；S3, pretreatment of starch；S4, pork jelly is prepared；S5, fresh powder item is prepared；The preparation of S6, condiment.The fresh fragrant Hot and Sour Rice Noodles of the present invention are in preparation process, it is primary raw material by using starch from sweet potato and pea starch, it is aided with addition fish meat emulsion, fresh soup and pork jelly, make the Hot and Sour Rice Noodles being prepared while the mouthfeel with fresh perfume, toughness is full, smooth flexible, while having abundant nutritive value, body health benefits are often eaten, disclosure satisfy that the mouthfeel of people and the demand to Hot and Sour Rice Noodles high-quality.
Description
Technical field
The invention belongs to Hot and Sour Rice Noodles production technical fields, and in particular, to the fresh fragrant Hot and Sour Rice Noodles of one kind and its production method.
Background technology
It starch from sweet potato is the food that is process of vermicelli made of primary raw material that Hot and Sour Rice Noodles, which are a kind of,.Hot and Sour Rice Noodles are Chongqing
Han nationality's traditional characteristics snack on the ground such as city, Sichuan Province, Guizhou Province belongs to Chongqing dish, Sichuan cuisine, Guizhou snack, its main feature is that numb, peppery,
It is fresh, fragrant, sour and oily but not greasy.Nowadays, the publicity of all kinds of health care knowledge makes people take for starch of eating more can increase slowly
Property disease risk, people to the selection of starchy food be also very with caution.And Hot and Sour Rice Noodles are as a kind of food of high starch, people
Requirement to its quality it is also higher and higher.
Invention content
The purpose of the present invention is that solve the above-mentioned problems and a kind of fresh fragrant Hot and Sour Rice Noodles of offer and preparation method thereof, is led to
Cross using first-class bottom soup, a variety of dispensings be added, cook meticulously, institute at Hot and Sour Rice Noodles it is fresh it is fragrant profusely, it is soft and moist soft, tasty and refreshing pleasant.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of fresh fragrant Hot and Sour Rice Noodles, are made of following raw material：80-100 parts of starch from sweet potato, 40-50 parts of pea starch,
30-35 parts of pigskin, soup 20-30 parts fresh, 10-11 parts of fish meat emulsion, 20-30 parts of capsicum, 5-8 parts of light-coloured vinegar, carboxymethyl cellulose 0.3-
0.5 part；
The fresh fragrant Hot and Sour Rice Noodles are prepared by following steps：
The preparation of S1, fresh soup：The water that selected Os Gallus Domesticus, pigeon, the big bone of ox are added to 5-6 times, is put into green onion, ginger, garlic, big to burn
After opening, slow boiling infusion 4-6h, filtering and removing slag are slowly added into carboxymethyl cellulose in gained filtrate, and stirring obtains fresh to dissolving
Soup；
The preparation of S2, fish meat emulsion：Fresh crucian meat, lobster, night squama madai meat is taken to clean addition salt of boning molten
It is pre-processed in liquid, the pretreated flesh of fish mixes fish meat emulsion using frittering machine and cut；
S3, pretreatment of starch：By starch from sweet potato, pea starch ultramicro grinding, pure water is added, moisture is adjusted to
30-40% is sealed with preservative film and is stood overnight at room temperature, places into 1-2h in 100-120 DEG C of drying box, after cooling
It is crushed to 100 mesh with pulverizer；
S4, it is put into pressure cooker after pigskin is cleaned slitting, green onion, ginger and garlic is added, stew 1-2h, remove upper layer oil slick, filtering
It is cooling, obtain pork jelly；
S5, starch pretreated in step S3 is added water be tuned into paste, then proper amount of boiling water is added to rush thickener, stir 15-20
Minute, step S1, S2, S4 resulting material is then added and mixes thoroughly, is sent into vermicelli machine equipment into item, at 85-90 DEG C of feeding after item
Water in, pulled out after material floats, 4-8h tedded in shady place, fresh powder item is made；
The preparation of S6, condiment：Capsicum is beaten, light-coloured vinegar is added, is boiled thick by a small fire, after packing with fresh powder item obtained by step S5
It is packed, fresh fragrant Hot and Sour Rice Noodles is made.
A kind of preparation method of fresh fragrant Hot and Sour Rice Noodles, includes the following steps：
The preparation of S1, fresh soup：The water that selected Os Gallus Domesticus, pigeon, the big bone of ox are added to 5-6 times, is put into green onion, ginger, garlic, big to burn
After opening, slow boiling infusion 4-6h, filtering and removing slag are slowly added into carboxymethyl cellulose in gained filtrate, and stirring obtains fresh to dissolving
Soup；
The preparation of S2, fish meat emulsion：Fresh crucian meat, lobster, night squama madai meat is taken to clean addition salt of boning molten
It is pre-processed in liquid, the pretreated flesh of fish mixes fish meat emulsion using frittering machine and cut；
S3, pretreatment of starch：By starch from sweet potato, pea starch ultramicro grinding, pure water is added, moisture is adjusted to
30-40% is sealed with preservative film and is stood overnight at room temperature, places into 1-2h in 100-120 DEG C of drying box, after cooling
It is crushed to 100 mesh with pulverizer；
S4, it is put into pressure cooker after pigskin is cleaned slitting, green onion, ginger and garlic is added, stew 1-2h, remove upper layer oil slick, filtering
It is cooling, obtain pork jelly；
S5, starch pretreated in step S3 is added water be tuned into paste, then proper amount of boiling water is added to rush thickener, stir 15-20
Minute, step S1, S2, S4 resulting material is then added and mixes thoroughly, is sent into vermicelli machine equipment into item, at 85-90 DEG C of feeding after item
Water in, pulled out after material floats, 4-8h tedded in shady place, fresh powder item is made；
The preparation of S6, condiment：Capsicum is beaten, light-coloured vinegar is added, is boiled thick by a small fire, after packing with fresh powder item obtained by step S5
It is packed, fresh fragrant Hot and Sour Rice Noodles is made.
A concentration of 0.1%-0.3% of salt solution in the step S2, preprocessing process are the flesh of fish and salt solution
Ratio is 1：5-10 is mixed slowly 8-10 minutes, is then allowed to stand 1-2min and is removed upper layer sundries.
Machine is frittered used in the step S2, including support device and the cutoff device that is installed in support device；
The support device includes support baseboard, and the surface of the support baseboard is equipped with support shaft, the support shaft
Surface is equipped with the first worm gear；The surface of the support baseboard is vertically and fixedly provided with side plate, and the surface of the side plate is equipped with shaft
And worm screw, the surface of the shaft are fixed with first gear；The worm screw engages with the first worm gear, and the surface of the worm screw is fixed
There are second gear, the second gear to be engaged with first gear；The surface of the side plate is fixed with support beam, and the support is horizontal
Beam is arranged in parallel with support baseboard, and the surface of the support beam is provided with the second circular through hole；
The cutoff device includes blank cylinder and agitating shaft, and pedestal cylinder is fixed at the bottom centre of the blank cylinder,
The blank cylinder is fixed on the surface of support shaft by pedestal cylinder；The agitating shaft is installed on the table of support beam by bearing
Face, the agitating shaft are inserted into blank cylinder through the upper cover of blank cylinder, and the surface of the agitating shaft is fixed with die, the agitating shaft
Surface be fixed with the second worm gear, second worm gear is engaged with worm screw.
Further, the support shaft is installed on by bearing at the center on support baseboard surface, and the shaft passes through axis
Hold the surface for being installed on side plate.
Further, the surface of the side plate is provided with the first circular through hole, and two first circular through holes are located at
The surface and underface of shaft, the worm screw are installed on the surface of side plate by bearing by the first circular through hole.
Beneficial effects of the present invention：
The fresh fragrant Hot and Sour Rice Noodles of the present invention are primary raw material by using starch from sweet potato and pea starch in preparation process,
It is aided with addition fish meat emulsion, fresh soup and pork jelly, makes the Hot and Sour Rice Noodles being prepared while the mouthfeel with fresh perfume, toughness ten
Foot, it is smooth flexible, while there is abundant nutritive value, body health benefits are often eaten, disclosure satisfy that the mouthfeel of people and right
The demand of Hot and Sour Rice Noodles high-quality.
Description of the drawings
In order to facilitate the understanding of those skilled in the art, the present invention will be further described below with reference to the drawings.
Fig. 1 is the structural schematic diagram that machine is frittered in the present invention；
Fig. 2 is the structural schematic diagram that machine is frittered in the present invention；
The partial structural diagram of machine is frittered in Fig. 3 present invention.
Specific implementation mode
Technical scheme of the present invention is clearly and completely described below in conjunction with embodiment, it is clear that described reality
It is only a part of the embodiment of the present invention to apply example, instead of all the embodiments.Based on the embodiments of the present invention, this field is general
All other embodiment that logical technical staff is obtained without creative efforts belongs to what the present invention protected
Range.
A kind of fresh fragrant Hot and Sour Rice Noodles, are made of following raw material：80-100 parts of starch from sweet potato, 40-50 parts of pea starch,
30-35 parts of pigskin, soup 20-30 parts fresh, 10-11 parts of fish meat emulsion, 20-30 parts of capsicum, 5-8 parts of light-coloured vinegar, carboxymethyl cellulose 0.3-
0.5 part；
A kind of preparation method of fresh fragrant Hot and Sour Rice Noodles, includes the following steps：
The preparation of S1, fresh soup：The water that selected Os Gallus Domesticus, pigeon, the big bone of ox are added to 5-6 times, is put into green onion, ginger, garlic, big to burn
After opening, slow boiling infusion 4-6h, filtering and removing slag are slowly added into carboxymethyl cellulose in gained filtrate, and stirring obtains fresh to dissolving
Soup；
The preparation of S2, fish meat emulsion：Fresh crucian meat, lobster, night squama madai meat is taken to clean the addition 0.1%- that bones
It is pre-processed in 0.3% salt solution, the ratio of the flesh of fish and salt solution is 1：5-10, mixes slowly 8-10 minutes, so
1-2min is stood afterwards and removes upper layer sundries, and the pretreated flesh of fish mixes fish meat emulsion using frittering machine and cut；
S3, pretreatment of starch：By starch from sweet potato, pea starch ultramicro grinding, pure water is added, moisture is adjusted to
30-40% is sealed with preservative film and is stood overnight at room temperature, places into 1-2h in 100-120 DEG C of drying box, after cooling
It is crushed to 100 mesh with pulverizer；
S4, it is put into pressure cooker after pigskin is cleaned slitting, green onion, ginger and garlic is added, stew 1-2h, remove upper layer oil slick, filtering
It is cooling, obtain pork jelly；
Pork jelly is rich in collagen, and the hematopoiesis function of colloid is better than donkey-hide gelatin, and often feeding can increase content of hemachrome and white
The increase of cell number and the formation of antithrombotic；Meanwhile it being added to the toughness that vermicelli can be not only promoted in Hot and Sour Rice Noodles, and have
There is health-care effect；
S5, starch pretreated in step S3 is added water be tuned into paste, then proper amount of boiling water is added to rush thickener, stir 15-20
Minute, step S1, S2, S4 resulting material is then added and mixes thoroughly, is sent into vermicelli machine equipment into item, at 85-90 DEG C of feeding after item
Water in, pulled out after material floats, 4-8h tedded in shady place, fresh powder item is made；
The preparation of S6, condiment：Capsicum is beaten, light-coloured vinegar is added, is boiled thick by a small fire, after packing with fresh powder item obtained by step S5
It is packed, fresh fragrant Hot and Sour Rice Noodles is made.
Machine is frittered used in the step S2, in conjunction with shown in Fig. 1,2,3, including support device 1 and is installed on support device 1
On cutoff device 2；
Support device 1 includes support baseboard 11, and the surface of support baseboard 11 is equipped with support shaft 12, and support shaft 12 passes through axis
It holds and is installed at the center on 11 surface of support baseboard, the surface of support shaft 12 is equipped with the first worm gear 13；The table of support baseboard 11
Face is vertically and fixedly provided with side plate 14, and the surface of side plate 14 is equipped with shaft 15 and worm screw 16, and shaft 15 is installed on side plate by bearing
14 surface, shaft 15 connect servo motor, and servo motor drives shaft 15 to rotate, and the surface of shaft 15 is fixed with first gear
1501；The surface of side plate 14 is provided with the first circular through hole, and two the first circular through holes are located at the surface and just of shaft 15
Lower section, worm screw 16 are installed on the surface of side plate 14 by bearing by the first circular through hole, and worm screw 16 engages with the first worm gear 13,
The surface of worm screw 16 is fixed with second gear 1601, and second gear 1601 is engaged with first gear 1501；The surface of side plate 14 is solid
There are support beam 17, support beam 17 to be arranged in parallel with support baseboard 1, the surface of support beam 17 is provided with the second circle and leads to surely
Hole；
Cutoff device 2 includes blank cylinder 21 and agitating shaft 22, is fixed with pedestal cylinder at the bottom centre of blank cylinder 21, cuts
Barrel 21 is fixed on the surface of support shaft 12 by pedestal cylinder, and the upper and lower surface of blank cylinder 21 is respectively equipped with feed inlet
And discharge port；Agitating shaft 22 is installed on the surface of support beam 17 by bearing, and agitating shaft 22 is inserted through the upper cover of blank cylinder 21
Enter blank cylinder 21, the surface of agitating shaft 22 is fixed with die 2201, and several dies 2201 are distributed in the side appearance of agitating shaft 22
Face, die 2201 and agitating shaft 22 in top are at an acute angle, and the die 2201 in lower part, at obtuse angle, is realized with agitating shaft 22
The comprehensive of different angle cuts；The surface of agitating shaft 22 is fixed with the second worm gear 23, and the second worm gear 23 is engaged with worm screw 16；
The operation principle and mode for frittering machine：Shaft 15 is connected with servo motor, and servo motor drives shaft 15 to revolve
Turning, the first gear 1501 for being fixed on 15 surface of shaft rotates, and by the engaged transmission of gear, second gear 1601 rotates, the
Two gears 1601 are fixed on the surface of worm screw 16, and the rotation of second gear 1601 drives worm screw 16 to rotate, passes through nibbling for worm and gear
Close transmission, support shaft 12 and agitating shaft 22 can realize rotation, the drive rotation of blank cylinder 21 of support shaft 12, by the fresh flesh of fish by into
Blank cylinder 21 is added in material mouth, is cut under the turning effort of blank cylinder 21 in the rotation of die 2201, the flesh of fish is frittered into realization
Fish meat emulsion；Die 2201 can realize that the comprehensive of different angle cuts, when the fish meat emulsion cut it is fine crushing, uniform, the fish that will be cut
Meat gruel is added in the manufacturing process of vinegar-pepper vermicelli, and fish meat emulsion fine crushing can more incorporate raw material, promotes the fresh perfume (or spice) of Hot and Sour Rice Noodles vermicelli
Mouthfeel and nutritive value.
Embodiment 1
A kind of fresh fragrant Hot and Sour Rice Noodles, are made of following raw material：80 parts of starch from sweet potato, 40 parts of pea starch, pigskin 30,
20 parts of fresh soup, 10 parts of fish meat emulsion, 20 parts of capsicum, 5 parts of light-coloured vinegar, 0.3 part of carboxymethyl cellulose.
Embodiment 2
A kind of fresh fragrant Hot and Sour Rice Noodles, are made of following raw material：80-100 parts of starch from sweet potato, 45 parts of pea starch, pig
33 parts of skin, 25 parts of fresh soup, 10.5 parts of fish meat emulsion, 25 parts of capsicum, 7 parts of light-coloured vinegar, 0.4 part of carboxymethyl cellulose.
Embodiment 3
A kind of fresh fragrant Hot and Sour Rice Noodles, are made of following raw material：100 parts of starch from sweet potato, 50 parts of pea starch, pigskin 35
Part, 30 parts of fresh soup, 11 parts of fish meat emulsion, 30 parts of capsicum, 8 parts of light-coloured vinegar, 0.5 part of carboxymethyl cellulose.
Present invention disclosed above preferred embodiment is only intended to help to illustrate the present invention.There is no detailed for preferred embodiment
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.These embodiments are chosen and specifically described to this specification, is in order to preferably explain the present invention
Principle and practical application, to enable skilled artisan to be best understood by and utilize the present invention.The present invention is only
It is limited by claims and its full scope and equivalent.
Claims (6)
1. a kind of fresh fragrant Hot and Sour Rice Noodles, which is characterized in that be made of following raw material：80-100 parts of starch from sweet potato, pea form sediment
40-50 parts of powder, 30-35 parts of pigskin, soup 20-30 parts fresh, 10-11 parts of fish meat emulsion, 20-30 parts of capsicum, 5-8 parts of light-coloured vinegar, carboxymethyl
0.3-0.5 parts of cellulose；
The fresh fragrant Hot and Sour Rice Noodles are prepared by following steps：
The preparation of S1, fresh soup：The water that selected Os Gallus Domesticus, pigeon, the big bone of ox are added to 5-6 times, is put into green onion, ginger, garlic, big fire is boiled
Afterwards, slow boiling infusion 4-6h, filtering and removing slag are slowly added into carboxymethyl cellulose in gained filtrate, and stirring obtains fresh to dissolving
Soup；
The preparation of S2, fish meat emulsion：Clean bone of fresh crucian meat, lobster, night squama madai meat is taken to be added in salt solution
It is pre-processed, the pretreated flesh of fish mixes fish meat emulsion using frittering machine and cut；
S3, pretreatment of starch：By starch from sweet potato, pea starch ultramicro grinding, pure water is added, moisture is adjusted to 30-
40%, it is sealed with preservative film and is stood overnight at room temperature, placed into 1-2h in 100-120 DEG C of drying box, use after cooling
Pulverizer is crushed to 100 mesh；
S4, it is put into pressure cooker after pigskin is cleaned slitting, green onion, ginger and garlic is added, stew 1-2h, remove upper layer oil slick, filtering is cold
But, pork jelly is obtained；
S5, starch pretreated in step S3 is added water be tuned into paste, then proper amount of boiling water is added to rush thickener, stirred 15-20 minutes,
Then step S1, S2, S4 resulting material is added to mix thoroughly, is sent into vermicelli machine equipment into item, at the water for being sent into 85-90 DEG C after item
In, it is pulled out after material floats, 4-8h is tedded in shady place, fresh powder item is made；
The preparation of S6, condiment：Capsicum is beaten, light-coloured vinegar is added, is boiled thick by a small fire, is carried out with fresh powder item obtained by step S5 after packing
Fresh fragrant Hot and Sour Rice Noodles are made in packaging.
2. a kind of preparation method of fresh fragrant Hot and Sour Rice Noodles according to claim 1, which is characterized in that include the following steps：
The preparation of S1, fresh soup：The water that selected Os Gallus Domesticus, pigeon, the big bone of ox are added to 5-6 times, is put into green onion, ginger, garlic, big fire is boiled
Afterwards, slow boiling infusion 4-6h, filtering and removing slag are slowly added into carboxymethyl cellulose in gained filtrate, and stirring obtains fresh to dissolving
Soup；
The preparation of S2, fish meat emulsion：Clean bone of fresh crucian meat, lobster, night squama madai meat is taken to be added in salt solution
It is pre-processed, the pretreated flesh of fish mixes fish meat emulsion using frittering machine and cut；
S3, pretreatment of starch：By starch from sweet potato, pea starch ultramicro grinding, pure water is added, moisture is adjusted to 30-
40%, it is sealed with preservative film and is stood overnight at room temperature, placed into 1-2h in 100-120 DEG C of drying box, use after cooling
Pulverizer is crushed to 100 mesh；
S4, it is put into pressure cooker after pigskin is cleaned slitting, green onion, ginger and garlic is added, stew 1-2h, remove upper layer oil slick, filtering is cold
But, pork jelly is obtained；
S5, starch pretreated in step S3 is added water be tuned into paste, then proper amount of boiling water is added to rush thickener, stirred 15-20 minutes,
Then step S1, S2, S4 resulting material is added to mix thoroughly, is sent into vermicelli machine equipment into item, at the water for being sent into 85-90 DEG C after item
In, it is pulled out after material floats, 4-8h is tedded in shady place, fresh powder item is made；
The preparation of S6, condiment：Capsicum is beaten, light-coloured vinegar is added, is boiled thick by a small fire, is carried out with fresh powder item obtained by step S5 after packing
Fresh fragrant Hot and Sour Rice Noodles are made in packaging.
3. a kind of preparation method of fresh fragrant Hot and Sour Rice Noodles according to claim 2, which is characterized in that salt in the step S2
A concentration of 0.1%-0.3% of solution, preprocessing process are that the ratio of the flesh of fish and salt solution is 1：5-10 mixes slowly 8-10
Minute, it is then allowed to stand 1-2min and removes upper layer sundries.
4. a kind of preparation method of fresh fragrant Hot and Sour Rice Noodles according to claim 2, which is characterized in that used in the step S2
Fritter machine, including support device (1) and the cutoff device (2) that is installed in support device (1)；
The support device (1) includes support baseboard (11), and the surface of the support baseboard (11) is equipped with support shaft (12), institute
The surface for stating support shaft (12) is equipped with the first worm gear (13)；The surface of the support baseboard (11) is vertically and fixedly provided with side plate
(14), the surface of the side plate (14) is equipped with shaft (15) and worm screw (16), and the surface of the shaft (15) is fixed with first
Gear (1501)；The worm screw (16) is engaged with the first worm gear (13), and the surface of the worm screw (16) is fixed with second gear
(1601), the second gear (1601) is engaged with first gear (1501)；It is horizontal that the surface of the side plate (14) is fixed with support
Beam (17), the support beam (17) are arranged in parallel with support baseboard (11), and the surface of the support beam (17) is provided with second
Circular through hole；
The cutoff device (2) includes blank cylinder (21) and agitating shaft (22), is fixed at the bottom centre of the blank cylinder (21)
There are pedestal cylinder, the blank cylinder (21) to be fixed on the surface of support shaft (12) by pedestal cylinder；The agitating shaft (22) is logical
The surface that bearing is installed on support beam (17) is crossed, the agitating shaft (22) is inserted into blank cylinder through the upper cover of blank cylinder (21)
(21), the surface of the agitating shaft (22) is fixed with die (2201), and the surface of the agitating shaft (22) is fixed with the second worm gear
(23), second worm gear (23) is engaged with worm screw (16).
5. a kind of preparation method of fresh fragrant Hot and Sour Rice Noodles according to claim 4, which is characterized in that the support shaft (12) is logical
It crosses bearing to be installed at the center on support baseboard (11) surface, the shaft (15) is installed on the table of side plate (14) by bearing
Face.
6. a kind of preparation method of fresh fragrant Hot and Sour Rice Noodles according to claim 4, which is characterized in that the table of the side plate (14)
Face is provided with the first circular through hole, and two first circular through holes are located at the surface and underface of shaft (15), described
Worm screw (16) is installed on the surface of side plate (14) by bearing by the first circular through hole.
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Cited By (1)
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|---|---|---|---|---|
| CN111869861A (en) * | 2020-07-30 | 2020-11-03 | 安徽君临食品有限公司 | Instant hot and sour rice noodles and production process thereof |
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