CN104605264A - Maca leaf noodles - Google Patents
Maca leaf noodles Download PDFInfo
- Publication number
- CN104605264A CN104605264A CN201510097594.7A CN201510097594A CN104605264A CN 104605264 A CN104605264 A CN 104605264A CN 201510097594 A CN201510097594 A CN 201510097594A CN 104605264 A CN104605264 A CN 104605264A
- Authority
- CN
- China
- Prior art keywords
- noodles
- mattress
- fresh
- leaf
- agate card
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 51
- 235000000421 Lepidium meyenii Nutrition 0.000 title abstract 10
- 240000000759 Lepidium meyenii Species 0.000 title abstract 10
- 235000012902 lepidium meyenii Nutrition 0.000 title abstract 10
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 21
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 13
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 239000012266 salt solution Substances 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 239000003651 drinking water Substances 0.000 claims description 2
- 235000020188 drinking water Nutrition 0.000 claims description 2
- 210000002969 egg yolk Anatomy 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 235000015598 salt intake Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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 discloses maca leaf noodles. The maca leaf noodles comprise commonly used raw materials of the noodles, maca leaves and leeks, are prepared according to a noodle production method, and are characterized by comprising the following raw materials in parts by weight: 55 to 65 parts of flour, 5 to 15 parts of fresh leeks, 10 to 20 parts of fresh maca leaves, 15 to 20 parts of eggs, and table salt of which the using amount is 3 percent lower than the total amount of flour, fresh leeks, fresh maca leaves and eggs; the noodles are prepared by kneading the flour into dough according to noodle processing process requirements and pressing the dough into the noodles by using a machine. The leeks and the maca leaves which are processed into mud are added into the noodles; the flavor of the leeks can counteract the pungent odor of maca; the taste of the processed noodles is increased; meanwhile, the effects of promoting appetite, warming the kidney and strengthening yang are achieved; the leeks and the maca are combined into the noodles, so that the maca leaf noodles are a type of food, and also have a health function.
Description
Technical field
The present invention relates to a kind of agate card mattress blade face bar.
Background technology
Due to the nutrition containing multiple balanced and reasonable in agate card and multiple there is bioactive secondary metabolite, therefore, agate jig is for plurality kinds of health care and treatment function, can be used for traditionally strengthening energy, treatment climacteric metancholia, rheumatism, depression, anemia, in addition, it also has the effects such as anticancer and anti-leukocythemia.Effect of these mysteries causes the great interest of countries in the world scientist.But current application is only limitted to the stem tuber part of agate card, and the mattress leaf of agate card generally all does offal treatment.In fact, still containing useful in a large number composition in mattress leaf, discarded is the waste of resource; Also have a small amount of leaf look light green mattress leaf to be planted peasant household to have plucked and do vegetables and fry and eat.So a large amount of agate card mattress leaves still goes out of use.
Summary of the invention
The object of this invention is to provide a kind of agate card mattress blade face bar, utilize the green mattress leaf of agate card as noodle material, produce a kind of bread and butter containing agate card composition.Both developed a kind of agate card food, and solved again the application of part agate card mattress leaf, decrease the waste of Ma Kaye.
Technical scheme: agate card mattress blade face bar, comprise noodles and commonly use raw material, agate card mattress leaf and leek, obtain by production of noodles, by raw material total weight, wherein: flour 55-65 part, fresh chives 5-15 part, fresh agate card mattress leaf 10-20 part, egg 15-20 divides, and salt consumption, lower than 3% of aforementioned base materials total amount, is made by the technological requirement and face, machine pressure surface operation of processing noodles.
Fresh agate card mattress leaf in raw material, pulls out with boiling water 3-5 minute, and fresh chives is inserted in boiling water and boiled slaking and be no more than 1 minute and pull out, then the two is smashed into pieces pureed and cool to room temperature; To ensure that these two kinds of raw materials can mix with other raw material, be kneaded into the dough of press noodle, upper flour stranding machine is pressed into noodles.
According to described scheme, the amount of getting each raw material is for subsequent use; The pale blue yolk taking out egg is placed in flour basin, the leek and Ma Ka mattress leaf material being processed into pureed is first mixed, then puts into egg liquid; The salt getting metering changes in salt solution enters, and stirs together; Get the wheat fine powder of metering again, insert in the raw material after aforementioned stirring; After stirring, allow former before raw material relatively with flour to mix, then in dough mixer, rub up into noodles blank, and in face, by the requirement of getting the raw materials ready of processing noodles, add appropriate drinking water, with the requirement making the moisture in raw material be applicable to processing noodles.
With the noodle material made, namely upper oodle maker can be made into agate card mattress blade face bar.Wherein agate card mattress leaf boils through 3-5 clock, can remove most pungent taste, is more suitable for requirement to make the noodles sense of taste made; Leek is boiled in 1 minute in boiling water, is also a maturing process; Meanwhile, make subsequent step that the two is processed into pureed more easily to realize.The relatively usual noodles amount of the consumption of egg is large, more favourable enter agate card mattress leaf and leek increasingly after the shaping of noodles reach requirement and abundant nutrition quality.
As the agate card mattress blade face bar that upper type is made, add the leek and Ma Ka mattress leaf that are processed into pureed wherein, the fragrance of leek can offset the pungent peculiar smell of agate card, add the sense of taste of the noodles made, meanwhile, leek self also has the effect improved a poor appetite with warming kidney to invigorate yang, and the two combination is used in noodles, make agate card mattress blade face bar not still a kind of food, also there is health care.
Detailed description of the invention
Below provide embodiments of the invention, technical scheme is further illustrated.
Example one, to produce 100 kilograms of agate card mattress blade face bar needed raw materials: get 62 kilograms, flour, fresh chives 5 kilograms, fresh 13 kilograms, agate card mattress leaf, 18 kilograms, egg, salt 2 kilograms, first leek is put into boiling water boiling, observing whole leek variable color is that cooked food shape can take out, usually 30 seconds and variable ripe in boiling water, again fresh agate card mattress leaf is put in boiling water and boils taking-up in 3 minutes, the two is combined puts into pulverizer, reprocessabilty is to becoming pureed for subsequent use, pouring out egg liquid to in washbasin, 2.5 kilograms of salt are added to basin, stir together with egg liquid, again the mixture of fresh for the pureed got ready agate card mattress leaf and fresh chives is put into egg liquid basin, stir, insert in dough mixing machine, afterwards, finally putting into the flour got ready, deliver to stirring and the blank built in press noodle in dough mixing machine, increase a certain amount of edible clear water if desired, to reach and to make the water content requirement of noodles blank, with the noodles blank made, deliver on oodle maker and process, namely obtain agate card mattress blade face bar.
Example two, to produce the raw material that 108.5 kilograms of agate card mattress blade face bars need: get 65 kilograms, flour, fresh chives 8 kilograms, fresh 15 kilograms, agate card mattress leaf, 18 kilograms, egg, salt 2.5 kilograms, first leek is put into boiling water to boil for 30 seconds and pull out, again fresh agate card mattress leaf is put in boiling water and boils taking-up in 5 minutes, the two is combined puts into pulverizer, reprocessabilty is to becoming pureed for subsequent use, pouring out egg liquid to in washbasin, salt is added to basin, stir together with egg liquid, again the mixture of fresh for the pureed got ready agate card mattress leaf and fresh chives is put into egg liquid basin, stir, insert in dough mixing machine, afterwards, finally putting into the flour got ready, deliver to stirring and the blank built in press noodle in dough mixing machine, increase a certain amount of edible clear water if desired, to reach and to make the water content requirement of noodles blank, with the noodles blank made, deliver on oodle maker and process, namely obtain agate card mattress blade face bar, if desired make dried noodles keeping, then dry or dry, segmentation pack.
Example three, in 110.5 kilograms of agate card mattress blade face bar needed raw materials: get 63 kilograms, flour, fresh chives 10 kilograms, fresh 16 kilograms, agate card mattress leaf, 19 kilograms, egg, salt 2.5 kilograms, first leek is put into boiling water boiling, observing whole leek variable color is that cooked food shape can take out, usually 30 seconds and variable ripe in boiling water, again fresh agate card mattress leaf is put in boiling water and boils taking-up in 4 minutes, the two is combined puts into pulverizer, reprocessabilty is to becoming pureed for subsequent use, pouring out egg liquid to in washbasin, salt is added to basin, stir together with egg liquid, again the mixture of fresh for the pureed got ready agate card mattress leaf and fresh chives is put into egg liquid basin, stir, insert in dough mixing machine, finally putting into the flour got ready, deliver to stirring and the blank built in press noodle in dough mixing machine, increase a certain amount of edible clear water if desired, to reach and to make the water content requirement of noodles blank, with the noodles blank made, deliver on oodle maker and process, namely obtain agate card mattress blade face bar, with fresh noodle or dried noodles form, cook.
Example four, get 250 kilograms, flour, 25 kilograms, fresh chives leaf, 50 kilograms, the fresh leaf of agate card, 76 kilograms, egg, by leek and the fresh leaf of agate card with respectively by mode described in scheme, pull out after boiling water boiling, to smash into pureed to pieces for subsequent use; With 5 kilograms of salinization in 25 kg of water, make salt solution for subsequent use, in actual fabrication, basis and face meet the humidity condition making noodles requirement, and increase-decrease plan is for the water consumption of salt solution; First take out egg liquid, stir in engagement, then the fresh chives of pureed and fresh agate card mattress leaf are put into egg liquid and stir all; Again salt solution is put into basin to stir together, the flour putting into 1/3rd amounts is stirred to can't see dried noodle, and the flour together with remainder enters dough mixing machine neutral plane, and to being applicable to the noodles blank of oodle maker requirement, then be processed into noodles through oodle maker, airing is done, packed products.
Claims (3)
1. agate card mattress blade face bar, comprise noodles and commonly use raw material, agate card mattress leaf and leek, obtain by production of noodles, it is characterized in that by raw material total weight, wherein: flour 55-65 part, fresh chives 5-15 part, fresh agate card mattress leaf 10-20 part, egg 15-20 divides, and salt consumption, lower than 3% of aforementioned base materials total amount, is made by the technological requirement and face, machine pressure surface mode of processing noodles.
2. agate card mattress blade face according to claim 1 bar, is characterized in that the fresh agate card mattress leaf in raw material, pulls out with boiling water 3-5 minute, and fresh chives is inserted in boiling water and boiled slaking and be no more than 1 minute and pull out, then the two is smashed into pieces pureed and cool to room temperature; To ensure that these two kinds of raw materials can mix with other raw material, be kneaded into the dough of press noodle, upper flour stranding machine is pressed into noodles.
3. agate card mattress blade face according to claim 1 and 2 bar, is characterized in that, according to described scheme, the amount of getting each raw material is for subsequent use; The pale blue yolk taking out egg is placed in flour basin, the leek and Ma Ka mattress leaf material being processed into pureed is first mixed, then puts into egg liquid; The salt getting metering changes in salt solution enters, and stirs together; Get the wheat fine powder of metering again, insert in the raw material after aforementioned stirring; After stirring, allow former before raw material relatively with flour to mix, then in dough mixer, rub up into noodles blank, and in face, by the requirement of getting the raw materials ready of processing noodles, add appropriate drinking water, with the requirement making the moisture in raw material be applicable to processing noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510097594.7A CN104605264A (en) | 2015-03-05 | 2015-03-05 | Maca leaf noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510097594.7A CN104605264A (en) | 2015-03-05 | 2015-03-05 | Maca leaf noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104605264A true CN104605264A (en) | 2015-05-13 |
Family
ID=53140141
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510097594.7A Pending CN104605264A (en) | 2015-03-05 | 2015-03-05 | Maca leaf noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104605264A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943403A (en) * | 2006-08-11 | 2007-04-11 | 缪赣杰 | Chinese chives noddles, noodles made from bean or sweet potato starch, biscuit and its producing method |
| CN101554214A (en) * | 2009-05-18 | 2009-10-14 | 赵玉忠 | Potherb noodle |
| CN103081961A (en) * | 2013-01-16 | 2013-05-08 | 王百鸣 | Maca flour |
| CN103282041A (en) * | 2010-12-22 | 2013-09-04 | 科学发展实验室 | Extract of aerial parts of maca rich in polyphenols and composition comprising same |
| CN103340349A (en) * | 2013-07-22 | 2013-10-09 | 刘烨 | Preparation method of noodle mixed with vegetables |
| CN103609971A (en) * | 2013-12-10 | 2014-03-05 | 熊德明 | Noodle containing plant ingredients and preparation method thereof |
| CN103719718A (en) * | 2013-12-17 | 2014-04-16 | 湖南南洞庭野生植物面业科技开发有限公司 | Nutrition noodles containing active substance, nutrition Chinese chive noodles and manufacture method thereof |
-
2015
- 2015-03-05 CN CN201510097594.7A patent/CN104605264A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943403A (en) * | 2006-08-11 | 2007-04-11 | 缪赣杰 | Chinese chives noddles, noodles made from bean or sweet potato starch, biscuit and its producing method |
| CN101554214A (en) * | 2009-05-18 | 2009-10-14 | 赵玉忠 | Potherb noodle |
| CN103282041A (en) * | 2010-12-22 | 2013-09-04 | 科学发展实验室 | Extract of aerial parts of maca rich in polyphenols and composition comprising same |
| CN103081961A (en) * | 2013-01-16 | 2013-05-08 | 王百鸣 | Maca flour |
| CN103340349A (en) * | 2013-07-22 | 2013-10-09 | 刘烨 | Preparation method of noodle mixed with vegetables |
| CN103609971A (en) * | 2013-12-10 | 2014-03-05 | 熊德明 | Noodle containing plant ingredients and preparation method thereof |
| CN103719718A (en) * | 2013-12-17 | 2014-04-16 | 湖南南洞庭野生植物面业科技开发有限公司 | Nutrition noodles containing active substance, nutrition Chinese chive noodles and manufacture method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150513 |