CN101002602A - Health-care instant noodles with delicious taste - Google Patents
Health-care instant noodles with delicious taste Download PDFInfo
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- CN101002602A CN101002602A CNA2007100552308A CN200710055230A CN101002602A CN 101002602 A CN101002602 A CN 101002602A CN A2007100552308 A CNA2007100552308 A CN A2007100552308A CN 200710055230 A CN200710055230 A CN 200710055230A CN 101002602 A CN101002602 A CN 101002602A
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A health-care type of instant noodles with rich nutrients and delicious taste for invigorating the function of spleen and stomach, decreasing blood pressure and blood fat, beautifying skin, etc is prepared through providing raw material of mother liquid, removing impurities, washing, breaking, adding water, extruding, filtering to obtain juice, adding flavourings, stirring to obtain mother liquid, proportionally mixing wheat flour, corn flour and mung bean powder, adding said mother liquid, kneading, shaping, cutting short, heating and packing.
Description
Technical field
The invention discloses a kind of health-care instant noodles and preparation method of cuisines taste, belong to the health food processing technology field.
Background technology
At present, the instant noodles brand is various, and the taste kind is mixed and disorderly, and pool comes the leading market of technology, dog-eat-dog.Most of instant noodles kinds, not only not conforming in the lining has the cuisines taste, and aspect product structure, lack the health-care effect of the reasonably combined and scientific matching of nutrition, the following problems of ubiquity: in view of the edible characteristics and the taste angle of noodle product all shows soup stock and the seasoning matter aspect that holds a sinecure; So and do not have the cuisines mouthfeel in the lining., edible in soup stock or the seasoning matter discomfort that holds a sinecure, make noodle product lose due cuisines characteristic and taste style.Particularly used seasoning matter is based on carry powder bud material, and material belongs to: suffering, and peppery, light a fire, scorching product, unhelpful to body-care.Auxiliary material is dehydration vegetables bud, sloughed the genuineness of being closed in the vegetables, the nutrition of simultaneously also having sloughed needed by human body, remaining part be the dried fiber of vegetables, nutrition has only collocation rationally, could guarantee not run off and is fully absorbed by human body.
In a word, though brand is various in the market, taste is of less types. and the article construction major part of each manufacturer is similar, can not satisfy the consumer according to different national habits, regional taste, weather conditions, health, at the age, in season, environment chooses at random.
Summary of the invention
The invention provides a kind of health-care instant noodles and preparation method of cuisines taste, close the nutrition of reasonably combined needed by human body and instant noodles preparation method with health role.Solved existing instant noodles kind and lit a fire, scorching, the edible continuously apocleisis sense that is produced reaches human body is produced unsound factor, has solved the poor problem of present instant noodles taste kind simultaneously.
Pastries of the present invention relate to classes such as instant noodles, tangent plane, vermicelli, tell five series promptly: greengrocery, fruit type, flowers class, meat-eating race, food medicine class series various tastes;
Concrete technical solution is as follows:
Taking by weighing by ratio of weight and the number of copies of various raw materials calculated:
Wheat flour: 75～90 parts, viscous corn flour: 5～15 parts, mung bean flour: 5～10 parts, the face of closing mother liquor: 15～25 parts, flavoring: 5～10 parts.
The described face that closes is selected from respectively with the major ingredient of mother liquor: vegetables, fruit, flowers, meat, one or more mixing of kind in the big series of food medicine.
Described flavoring component is the mixture of 80 parts of caraway juices, 8 parts of monosodium glutamates, 12 parts of salt.
Concrete preparation technology is as follows:
1, it is as follows with the preparation method of mother liquor to close face: take by weighing 100 parts of impurity eliminations of mother liquor major ingredient, clean, after the pulverizing, add 100 parts of normal temperature water purification, mix squeezing, filter, remove slag and get juice, promptly become the water mixed liquid of major ingredient, add 5～10 portions of flavorings again, after fully mixing, promptly become the face of closing mother liquor.
2, according to the above ratio wheat flour, viscous corn flour, mung bean flour are mixed, adding is closed face and is closed face for 15～25 parts with mother liquor, and after fully mediating 30 minutes under normal temperature, the normal pressure, system bar, cut-out, slaking, packing are promptly finished instant face preparation.
The instant noodles that the present invention makes have the following advantages: wheat flour, viscous corn flour, the unification of mung bean flour three powder, and its flavor is sweet, fragrant, sliding thick, the strength road of quality, and interior joint venture is supported abundant, effect obviously has colourful cuisines taste in the lining, and close face and match with mother liquor nutrition, the coordination of efficiency health-care effect, the cuisines taste matches, and promotes the essential vitamin of absorption of human body, has the enhancing physical efficiency, invigorating spleen and reinforcing stomach, blood fat-reducing blood pressure-decreasing, liver-nourishing and eyesight-improving, vigorous and graceful skin is waited until efficacy effect.
The specific embodiment:
By following examples the present invention is described for example further, and do not limit the present invention in any way, under the prerequisite that does not deviate from technical solution of the present invention, any change or change that those of ordinary skills that the present invention did are realized easily all will fall within the claim scope of the present invention.
Embodiment 1
The preparation of flavoring
12 parts of 8 parts of monosodium glutamates, salt are added in 80 parts of the caraway juices, and it is stand-by that mixing and stirring is made flavoring juice.
Embodiment 2
Greengrocery is closed the preparation method of face with mother liquor
With onion or mushroom impurity elimination, clean and to take by weighing 100 grams after crushed, add 100 gram normal temperature water purification and squeeze, filter, remove slag and obtain onion or mushroom juice, the flavoring 50 that adds embodiment 1 preparation is restrained into major ingredient and is closed the face mother liquor.
Also onion juice 100 gram fully can be mixed with mushroom juice 50 grams, the flavoring 30 that adding embodiment 1 prepares is restrained and is become to close the face mother liquor.
Preparation method of the present invention is applicable to tomato, carrot, and garlic, leek, cucumber, pumpkin, vegetables and auricularia auriculajudaes such as spinach, white fungus, mushroom is waited the bacterium mushroom; Halobiontic algae as: sea-tangle, jellyfish etc. all can be used as greengrocery preparation and close the major ingredient of face with mother liquor.
Embodiment 3
Fruit type closes the preparation method of face with mother liquor
With the pawpaw impurity elimination, after going crust to clean, take by weighing pawpaw meat 100 grams, after crushed, processing 100 gram normal temperature water purification defibrinations, filter, remove slag and get juice, promptly become pawpaw, water mixed liquid, after the flavoring 50 that adds egg 15 grams, tomato juice 5 grams, sesame paste 5 grams and embodiment 1 preparation again restrained and fully mixes, promptly becoming fruit type was that major ingredient closes the mother liquor that face is used with the pawpaw.
Preparation method of the present invention is applicable to that fruit such as mould, the hawthorn of grass, lemon, mango, tangerine and nut and nuts and kernels as walnut, almond etc., all can be used as the main material of preparation fruit type mother liquor.
Embodiment 4
The preparation method of flowers class mother liquor:
To take by weighing 10 grams after chrysanthemum (is good with the look Huang person) impurity elimination, add 60～70 ℃ of water purification of 100 grams, dipping is 8 hours under normal pressure, after leaching effective ingredient, juice is removed slag, filters, gets in extruding, promptly becomes the chrysanthemum aqueous solution, with batchings such as tomato juice, pineapple juice 25 grams, after adding abundant mixing of flavoring 25 grams of embodiment 1 preparation again, the chrysanthemum that promptly becomes the flowers class is that major ingredient closes the mother liquor that face is used.
Preparation method of the present invention be applicable to lily, cloves, camellia, sweet osmanthus, etc. all can be used as the flowers class and close the major ingredient of face with the mother liquor preparation.
Embodiment 5
The preparation of meat-eating race mother liquor:
After beef put into boiling water Ex-all watery blood, take by weighing 250 grams, add the water purification of 5000 grams, put into white pepper 2 grams again, very light blue 20 grams, ginger 20 grams, hawthorn 5 grams boil, slow fire boiled flavor 2～5 hours, treat beef heat after, it is sticking that meat soup is sent out little, promptly become long-used soup, pull beef out control and do, standby, after treating that long-used soup is cooled to room temperature, get 150 grams, add egg 20 grams, garlic juice 5 grams, after the flavoring 25 that adds embodiment 1 preparation restrained and fully mixes, promptly becoming meat-eating race was that major ingredient closes the mother liquor that face is used with beef long-used soup.
Preparation method of the present invention is applicable to pork, mutton, rabbit meat, quail, bird meat and liver etc. and eggs as: egg, duck's egg, pigeon eggs or the like and seafood as: fish, shrimp, crab, oyster or the like all can be used as the meat-eating race preparation and close the major ingredient of face with mother liquor.
Embodiment 6
The preparation of food medicine class mother liquor:
Taking by weighing 25 Keshan medicines is the main ingredient material, take by weighing French beans 15 grams and be the adjuvant material, two coordinations are pulverized after mixing, add 60-70 ℃ of water purification 400 grams, dipping is 8 hours under normal pressure, and dipping is got its effective ingredient aqueous solution after filter and remove residue is beaten, and adds sesame paste, after flavoring 100 grams of batching such as tomato juice 25 grams and embodiment 1 preparation fully mix, promptly become food medicine class and close the mother liquor that face is used for the main ingredient material with the Chinese yam.
Preparation method of the present invention is applicable to that Poria cocos, spina date seed, SEMEN COICIS, American ginseng etc. and biological medicine class all can be used as the preparation of food medicine class as: seabird, sea otter etc. and close face with mother liquor main ingredient material.
Embodiment 6
Wheat flour 85kg, viscous corn flour 10kg, mung bean flour 5kg are mixed, add the face that the closes mother liquor of 15～25kg embodiment, 2～6 preparations, normal temperature, normal pressure were fully mediated down after 30 minutes, and system bar, cut-out, slaking, packing are promptly finished instant face preparation.
Claims (2)
1, a kind of health-care instant noodles of cuisines taste, by following raw materials by weight portion than making:
Wheat flour: 75～90 parts, viscous corn flour: 5～15 parts, mung bean flour: 5～10 parts, the face of closing mother liquor: 15～25 parts, flavoring: 5～10 parts;
The described face that closes is selected from respectively with the mother liquor major ingredient: vegetables, and fruit, flowers, meat, one or more of kind are mixed and made into juice in the food medicine big series;
Described flavoring component is the mixture of 60～80 parts of caraway juices, 6～10 parts of monosodium glutamates, 10～15 parts of salt.
2, according to the preparation method of the described instant noodles of claim, it is characterized in that:
1) closes the preparation of face: take by weighing 100 parts of impurity eliminations of mother liquor major ingredient, clean, after the pulverizing, add 100 parts of normal temperature water purification with mother liquor, mix squeezing, filter, remove slag and get juice, make the water mixed liquid of major ingredient, add 5～10 portions of flavorings again, after fully mixing, make the face of closing mother liquor;
2) according to the above ratio wheat flour, viscous corn flour, mung bean flour are mixed, add 15～25 parts and close the face mother liquor, normal temperature, normal pressure were fully mediated down after 30 minutes, and system bar, cut-out, slaking, packing are promptly finished instant face preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100552308A CN101002602A (en) | 2007-01-17 | 2007-01-17 | Health-care instant noodles with delicious taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100552308A CN101002602A (en) | 2007-01-17 | 2007-01-17 | Health-care instant noodles with delicious taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101002602A true CN101002602A (en) | 2007-07-25 |
Family
ID=38702162
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100552308A Pending CN101002602A (en) | 2007-01-17 | 2007-01-17 | Health-care instant noodles with delicious taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101002602A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773225A (en) * | 2010-03-05 | 2010-07-14 | 刘加才 | Nutrient delicious noodle and preparation thereof |
| CN101326975B (en) * | 2008-07-01 | 2012-03-21 | 冯万云 | Fine dried noodles and method for producing the same |
| CN102696967A (en) * | 2012-06-25 | 2012-10-03 | 吉林大学 | Senile series miscellaneous grains-miscellaneous bean cooking-free noodle and preparation method thereof |
| CN103947945A (en) * | 2014-05-06 | 2014-07-30 | 山东省农业科学院 | Preparation method of lentinus edodes noodles |
| CN104068330A (en) * | 2014-06-26 | 2014-10-01 | 苏伟 | Oyster-kelp noodles and preparation method thereof |
-
2007
- 2007-01-17 CN CNA2007100552308A patent/CN101002602A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326975B (en) * | 2008-07-01 | 2012-03-21 | 冯万云 | Fine dried noodles and method for producing the same |
| CN101773225A (en) * | 2010-03-05 | 2010-07-14 | 刘加才 | Nutrient delicious noodle and preparation thereof |
| CN102696967A (en) * | 2012-06-25 | 2012-10-03 | 吉林大学 | Senile series miscellaneous grains-miscellaneous bean cooking-free noodle and preparation method thereof |
| CN103947945A (en) * | 2014-05-06 | 2014-07-30 | 山东省农业科学院 | Preparation method of lentinus edodes noodles |
| CN104068330A (en) * | 2014-06-26 | 2014-10-01 | 苏伟 | Oyster-kelp noodles and preparation method thereof |
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