CN110870528A - Appetizing snail powder and preparation method thereof - Google Patents
Appetizing snail powder and preparation method thereof Download PDFInfo
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- CN110870528A CN110870528A CN201811019906.2A CN201811019906A CN110870528A CN 110870528 A CN110870528 A CN 110870528A CN 201811019906 A CN201811019906 A CN 201811019906A CN 110870528 A CN110870528 A CN 110870528A
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- powder
- snail
- rice
- juice
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- 239000000843 powder Substances 0.000 title claims abstract description 63
- 241000237858 Gastropoda Species 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 42
- 235000009566 rice Nutrition 0.000 claims abstract description 42
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- 235000012149 noodles Nutrition 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 17
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 17
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 17
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 17
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 17
- 240000008042 Zea mays Species 0.000 claims abstract description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000005822 corn Nutrition 0.000 claims abstract description 17
- 235000004611 garlic Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 241000209094 Oryza Species 0.000 claims description 40
- 239000011812 mixed powder Substances 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 241000776907 Margarya melanioides Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 241000234314 Zingiber Species 0.000 description 11
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses appetizing snail powder and a preparation method thereof, wherein the appetizing snail powder is prepared from the following raw materials in parts by weight: 300 parts of rice, 520 parts of corn flour, 13-25 parts of red date powder, 6-16 parts of Chinese yam powder, 12-23 parts of garlic juice, 4-8 parts of ginger juice, 4-10 parts of tomato juice and 60-120 parts of water; corn flour, red date powder, Chinese yam powder, garlic juice, ginger juice and tomato juice are added into the traditional snail powder, so that the taste is rich and the digestion is facilitated; the preparation method is simple, the snail rice noodle roll is convenient to carry, and the market prospect is wide, so that the method is suitable for large-scale popularization and application.
Description
Technical Field
The invention relates to appetizing margarya melanioides powder and a preparation method thereof, and belongs to the technical field of margarya melanioides powder production.
Background
The snail powder is a famous special snack in Liuzhou, has unique sour, spicy, fresh, cool and hot flavor, is the head of Liuzhou flavor snacks, is not strong in popularization strength and has single taste at present;
in view of this, how to develop an appetizing snail rice noodle is the direction of research.
Disclosure of Invention
The invention aims to provide the appetizing snail powder, wherein corn flour, red date powder, Chinese yam powder, garlic juice, ginger juice and tomato juice are added into the traditional snail powder, so that the appetizing snail powder is rich in taste and beneficial to digestion.
The technical scheme for solving the technical problems is as follows: the appetizing snail rice noodles are prepared from the following raw materials in parts by weight: 300 parts of rice, 520 parts of corn flour, 13-25 parts of red date powder, 6-16 parts of Chinese yam powder, 6-12 parts of garlic juice, 4-8 parts of ginger juice, 4-10 parts of tomato juice and 60-120 parts of water.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, the appetizing snail rice noodles are prepared from the following raw materials in parts by weight: 480 parts of rice, 20 parts of corn flour, 14 parts of red date powder, 20 parts of Chinese yam powder, 8 parts of garlic juice, 6 parts of ginger juice, 7 parts of tomato juice and 100 parts of water.
The second purpose of the invention is to provide a preparation method of the appetizing snail rice noodles.
The technical scheme for solving the technical problems is as follows: a preparation method of appetizing snail rice noodles comprises the following steps:
s1: grinding 300 parts and 520 parts of rice into powder by weight to obtain rice flour powder, and sieving the rice flour powder;
s2: uniformly mixing the sieved rice flour powder with 13-25 parts of corn flour, 6-16 parts of red date powder and 12-23 parts of Chinese yam powder in parts by weight to obtain mixed powder;
s3: adding 6-12 parts by weight of garlic juice, 4-8 parts by weight of ginger juice, 4-10 parts by weight of tomato juice and 60-120 parts by weight of water into the mixed powder obtained in the step S2 to obtain snail powder slurry;
s4: sequentially carrying out flour steaming, wire extrusion, re-steaming, cooling and drying on the snail rice noodle slurry to obtain snail rice noodle;
s5: subpackaging the snail vermicelli into packaging bags, sterilizing the subpackaged snail vermicelli, and sealing the packaging bags to obtain the snail vermicelli bags.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, 480 parts of rice, 20 parts of corn flour, 14 parts of red date powder, 20 parts of Chinese yam powder, 8 parts of garlic juice, 6 parts of ginger juice, 7 parts of tomato juice and 100 parts of water.
Further, in the step S5, the sterilization temperature is 125-140 ℃.
Further, the step S2 includes a step of sieving the mixed powder, wherein the mesh size is 60-80 mesh.
The invention has the beneficial effects that:
(1) corn flour, red date powder, Chinese yam powder, garlic juice, ginger juice and tomato juice are added into the traditional snail powder, so that the taste is rich and the digestion is facilitated;
(2) the preparation method is simple, the snail rice noodle roll is convenient to carry, and the market prospect is wide, so that the method is suitable for large-scale popularization and application.
Detailed Description
The principles and features of this invention are described below in conjunction with specific embodiments, which are set forth merely to illustrate the invention and are not intended to limit the scope of the invention.
Example 1:
the appetizing snail rice noodles are prepared from the following raw materials in parts by weight: 300 parts of rice, 520 parts of corn flour, 13-25 parts of red date powder, 6-16 parts of Chinese yam powder, 6-12 parts of garlic juice, 4-8 parts of ginger juice, 4-10 parts of tomato juice and 60-120 parts of water.
Preferably, the appetizing snail rice noodles are prepared from the following raw materials in parts by weight: 480 parts of rice, 20 parts of corn flour, 14 parts of red date powder, 20 parts of Chinese yam powder, 8 parts of garlic juice, 6 parts of ginger juice, 7 parts of tomato juice and 100 parts of water.
Example 2:
a preparation method of appetizing snail rice noodles comprises the following steps:
s1: grinding 300 parts and 520 parts of rice into powder by weight to obtain rice flour powder, and sieving the rice flour powder;
s2: uniformly mixing the sieved rice flour powder with 13-25 parts of corn flour, 6-16 parts of red date powder and 12-23 parts of Chinese yam powder in parts by weight to obtain mixed powder;
s3: adding 6-12 parts by weight of garlic juice, 4-8 parts by weight of ginger juice, 4-10 parts by weight of tomato juice and 60-120 parts by weight of water into the mixed powder obtained in the step S2 to obtain snail powder slurry;
s4: sequentially carrying out flour steaming, wire extrusion, re-steaming, cooling and drying on the snail rice noodle slurry to obtain snail rice noodle;
s5: subpackaging the snail vermicelli into packaging bags, sterilizing the subpackaged snail vermicelli, and sealing the packaging bags to obtain the snail vermicelli bags.
Preferably, 480 parts of rice, 20 parts of corn flour, 14 parts of red date powder, 20 parts of Chinese yam powder, 8 parts of garlic juice, 6 parts of ginger juice, 7 parts of tomato juice and 100 parts of water.
Preferably, in the step S5, the sterilization temperature is 125 ℃ to 140 ℃.
Preferably, the step S2 further includes a step of sieving the mixed powder, wherein the sieve mesh is 60-80 mesh.
Corn flour, red date powder, Chinese yam powder, garlic juice, ginger juice and tomato juice are added into the traditional snail powder, so that the taste is rich and the digestion is facilitated; the preparation method is simple, the snail rice noodle roll is convenient to carry, and the market prospect is wide, so that the method is suitable for large-scale popularization and application.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (6)
1. The appetizing snail rice noodles are characterized by being prepared from the following raw materials in parts by weight: 300 parts of rice, 520 parts of corn flour, 13-25 parts of red date powder, 6-16 parts of Chinese yam powder, 6-12 parts of garlic juice, 4-8 parts of ginger juice, 4-10 parts of tomato juice and 60-120 parts of water.
2. The appetizing snail rice noodle according to claim 1, which is characterized by being prepared from the following raw materials in parts by weight: 480 parts of rice, 20 parts of corn flour, 14 parts of red date powder, 20 parts of Chinese yam powder, 8 parts of garlic juice, 6 parts of ginger juice, 7 parts of tomato juice and 100 parts of water.
3. The preparation method of the appetizing snail rice noodles is characterized by comprising the following steps:
s1: grinding 300 parts and 520 parts of rice into powder by weight to obtain rice flour powder, and sieving the rice flour powder;
s2: uniformly mixing the sieved rice flour powder with 13-25 parts of corn flour, 6-16 parts of red date powder and 12-23 parts of Chinese yam powder in parts by weight to obtain mixed powder;
s3: adding 6-12 parts by weight of garlic juice, 4-8 parts by weight of ginger juice, 4-10 parts by weight of tomato juice and 60-120 parts by weight of water into the mixed powder obtained in the step S2 to obtain snail powder slurry;
s4: sequentially carrying out flour steaming, wire extrusion, re-steaming, cooling and drying on the snail rice noodle slurry to obtain snail rice noodle;
s5: subpackaging the snail vermicelli into packaging bags, sterilizing the subpackaged snail vermicelli, and sealing the packaging bags to obtain the snail vermicelli bags.
4. The method for preparing appetizing margarya melanioides powder according to claim 3, wherein 480 parts of rice, 20 parts of corn flour, 14 parts of red date powder, 20 parts of Chinese yam powder, 8 parts of garlic juice, 6 parts of ginger juice, 7 parts of tomato juice and 100 parts of water are used.
5. The method for preparing appetizing margarya melanioides noodles as claimed in claim 3, wherein in the step S5, the sterilization temperature is 125 ℃ -140 ℃.
6. The method for preparing appetizing margarya melanioides vermicelli as claimed in claim 3, wherein the step S2 further comprises a step of sieving the mixed powder, wherein the sieve is 60-80 meshes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811019906.2A CN110870528A (en) | 2018-09-03 | 2018-09-03 | Appetizing snail powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811019906.2A CN110870528A (en) | 2018-09-03 | 2018-09-03 | Appetizing snail powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110870528A true CN110870528A (en) | 2020-03-10 |
Family
ID=69716849
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811019906.2A Withdrawn CN110870528A (en) | 2018-09-03 | 2018-09-03 | Appetizing snail powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110870528A (en) |
-
2018
- 2018-09-03 CN CN201811019906.2A patent/CN110870528A/en not_active Withdrawn
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| 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: 20200310 |