CN1669464A - Gastrodia tuber noodle and making method thereof - Google Patents
Gastrodia tuber noodle and making method thereof Download PDFInfo
- Publication number
- CN1669464A CN1669464A CNA2004100128590A CN200410012859A CN1669464A CN 1669464 A CN1669464 A CN 1669464A CN A2004100128590 A CNA2004100128590 A CN A2004100128590A CN 200410012859 A CN200410012859 A CN 200410012859A CN 1669464 A CN1669464 A CN 1669464A
- Authority
- CN
- China
- Prior art keywords
- rhizoma gastrodiae
- noodles
- gastrodia tuber
- flour
- edible salt
- 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 39
- 241000305492 Gastrodia Species 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 239000002002 slurry Substances 0.000 claims abstract description 14
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000010009 beating Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000003513 alkali Substances 0.000 claims description 11
- 235000005911 diet Nutrition 0.000 claims description 11
- 230000000378 dietary effect Effects 0.000 claims description 11
- 235000013410 fast food Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 235000019733 Fish meal Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 235000004347 Perilla Nutrition 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 235000015179 biltong Nutrition 0.000 claims description 2
- 238000003490 calendering Methods 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 239000000470 constituent Substances 0.000 claims description 2
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 239000004467 fishmeal Substances 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 235000019508 mustard seed Nutrition 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007790 scraping Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000012545 processing Methods 0.000 description 7
- 239000003814 drug Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- PUQSUZTXKPLAPR-UJPOAAIJSA-N Gastrodin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(CO)C=C1 PUQSUZTXKPLAPR-UJPOAAIJSA-N 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000013348 organic food Nutrition 0.000 description 3
- PUQSUZTXKPLAPR-KSSYENDESA-N 4-(beta-D-Glucopyranosyloxy) benzyl alcohol Natural products O([C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1)c1ccc(CO)cc1 PUQSUZTXKPLAPR-KSSYENDESA-N 0.000 description 2
- RGHHSNMVTDWUBI-UHFFFAOYSA-N 4-hydroxybenzaldehyde Chemical compound OC1=CC=C(C=O)C=C1 RGHHSNMVTDWUBI-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 239000005864 Sulphur Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 229930193974 gastrodin Natural products 0.000 description 2
- PUQSUZTXKPLAPR-NZEXEKPDSA-N helicidol Natural products O([C@H]1[C@H](O)[C@H](O)[C@@H](O)[C@@H](CO)O1)c1ccc(CO)cc1 PUQSUZTXKPLAPR-NZEXEKPDSA-N 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- ZENOXNGFMSCLLL-UHFFFAOYSA-N vanillyl alcohol Chemical compound COC1=CC(CO)=CC=C1O ZENOXNGFMSCLLL-UHFFFAOYSA-N 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000008564 Boehmeria nivea Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- QXMNTPFFZFYQAI-IMDKZJJXSA-N beta-sitosterol 3-O-beta-D-glucopyranoside Natural products CC[C@H](CC[C@@H](C)[C@H]1CC[C@H]2[C@@H]3CC=C4C[C@H](CC[C@]4(C)[C@H]3CC[C@]12C)O[C@@H]5C[C@H](CO)[C@@H](O)[C@H](O)[C@H]5O)C(C)C QXMNTPFFZFYQAI-IMDKZJJXSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036770 blood supply Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- NPJICTMALKLTFW-OFUAXYCQSA-N daucosterol Chemical compound O([C@@H]1CC2=CC[C@H]3[C@@H]4CC[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@H](C)CC[C@@H](CC)C(C)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O NPJICTMALKLTFW-OFUAXYCQSA-N 0.000 description 1
- QDFKFNAHVGPRBL-UHFFFAOYSA-N daucosterol Natural products CCC(CCC(C)C1CCC2C1CCC3C2(C)CC=C4CC(CCC34C)OC5OC(CO)C(O)C(O)C5O)C(C)C QDFKFNAHVGPRBL-UHFFFAOYSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 210000003414 extremity Anatomy 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 238000002309 gasification Methods 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000001328 optic nerve Anatomy 0.000 description 1
- -1 p-Hydroxybenzylalcohol butanedioic acid Chemical compound 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 206010042772 syncope Diseases 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention discloses a gastrodia tuber noodle and making method, which comprises flour and fresh rhizoma Gastrodiae slurry by the proportion of 1 : 0.03-0.15, and the preparing process comprises the steps of feed preparation (including washing, scraping, slacking, beating) and enzyme eradicating at 80-90 deg. C, material mixing, forming and packaging.
Description
Technical field
The invention belongs to food and processing technique field thereof, especially a kind of wheaten food and processing technique field thereof that contains rhizoma Gastrodiae.
Background technology
Rhizoma Gastrodiae is a orchid family perennial herb parasitic plant, and China people classify rhizoma Gastrodiae as cure the disease refreshing medicine always over more than 2,000 year.Shennong's Herbal is thought: rhizoma Gastrodiae kills terrible smart thing, disease due to noxious agents produced by various parasites bad odor, obeys beneficial strength, Chang Yin, fertilizer for a long time and is good for, increases year, and it is too fat to move to disappear, and lower limb are full, blood under the cold hernia; Cure mainly rheumatism, four limbs are arrested twin, and it is unsuccessful to paralyse, children's's wind epilepsy, and frightened gas, aid yang qi is mended infirmities and diseases, the empty dizziness and headache of wind, promoting blood circulation is had one's ideas straightened out, and takes Wuji etc.Modern medicine is thought: the beneficial gas of rhizoma Gastrodiae energy, arresting convulsion, nourishing the liver, relieving fainting, wet, the strengthening the bones and muscles of dispeling the wind.Up-to-date clinical proof: Injectio of gastrodine has hemangiectasis, strengthens blood vessel elasticity, to treating the dizzy nervous symptoms that causes with brain base artery blood supply insufficiency and disease of cardiovascular system being had obvious curative effects.The Japan scholar thinks: rhizoma Gastrodiae can strengthen the resolution capability of optic nerve, and the rhizoma Gastrodiae oral liquid of their development and beverage are specialized in the aerospace personnel and drunk.
The Main Ingredients and Appearance of it straw piece is: Gastrodin, gastrodin unit, vanillic aldehyde, vanillyl alcohol, glucopyranoside, parahydroxyben-zaldehyde, p-Hydroxybenzylalcohol butanedioic acid, cupreol, daucosterol, citric acid and mono-methyl, palmitic acid and sucrose etc.
Wild gastrodia is grown in the nice and cool environment of high height above sea level, pollution-free, summer.Unique a kind of thalline in the body---close ring bacterium is a nutrient source to vegetative rhizoma Gastrodiae to invade, and its unrooted does not have leaf and do not absorb external pollution, is the green natural organic food of the green characteristics of tool.
At present, the processing of China's rhizoma Gastrodiae, infusion, administrated method are also relatively backward.In most cases, after rhizoma Gastrodiae was gathered, the peasant adopted the high temperature boiling enzyme (this method can be overcharged 10～20% dried fiber crops, thereby in vogue) that goes out, but the duration and degree of heating is difficult for holding.Temperature height, the long physical property that can destroy rhizoma Gastrodiae of time; Temperature is low, the short enzyme that goes out of time is not thorough, and Gastrodin is lost under the effect of enzyme.Existing infusion technology requires to smoke with sulphur, and the first is goodlooking, and it two is insect protected in a short time, mildew-resistant; This makes the rhizoma Gastrodiae that does not originally have to pollute be subjected to artificial secondary pollution.For a long time, rhizoma Gastrodiae is except medicinal, there is no other use for it, the poor peasant of a large amount of alpine regions is keeping Kingsoft flower out of funds, how to open up the purposes of rhizoma Gastrodiae, make the affluent resources of this alpine region of rhizoma Gastrodiae, bring out and out economic benefit for the poor peasant of alpine region, this is a problem to be solved of actual life proposition just.
Traditional noodles production of China, kind is single, function singleness.In recent years, though there are the various pattern health caring noodles that are added with mushroom, egg, buckwheat, corn etc. to appear on the market, they still are the very single product of function.How making traditional noodles and wrap up in the abdomen except allaying one's hunger, can also add effective drug ingedient, is another problem to be solved that proposes in the actual life thereby make it become healthy, safety, functional green organic food.
Summary of the invention
The purpose of this invention is to provide a kind of gastrodia tuber noodles and preparation method thereof, it utilizes the medicinal of rhizoma Gastrodiae and health care to be worth fully, and the functional and health care that increases noodles simultaneously is worth, for people's life provides a kind of brand-new selection.
The object of the present invention is achieved like this: gastrodia tuber noodles contains flour and rhizoma Gastrodiae, and its weight ratio is: flour: bright rhizoma Gastrodiae slurries are 1: 0.03～0.15.
Gastrodia tuber noodles also contains edible salt and dietary alkali, and each weight ratio of constituents is in the gastrodia tuber noodles: flour: bright rhizoma Gastrodiae slurries: edible salt: dietary alkali is 1000: (30～150): (3～8): (3～10).
The preparation method of gastrodia tuber noodles is undertaken by following steps in order:
(1) getting the raw materials ready: choose bright rhizoma Gastrodiae,---rossing---fragmentation---is pulled an oar and is ground; Making beating and grinding should make rhizoma Gastrodiae reach the state that can mix no coarse grain with flour;
(2) enzyme that goes out: the rhizoma Gastrodiae that will accomplish fluently slurry is put into still, is heated to 80～90 ℃, and insulation should constantly stir in heating and the insulating process after 30--50 minute, to prevent the appearance of superheating phenomenon, cools off naturally then;
(3) batch mixing: in following ratio raw material is mixed agglomeratingly, add suitable quantity of water flour when needing: bright rhizoma Gastrodiae slurries: edible salt: dietary alkali is 1000: (30～150): (3～8): (3～10)
(4) moulding and packing: with dough through repeatedly the calendering after slitting, drying, cut-out, measure, be packaged as finished product.
This gastrodia tuber noodles has also been prepared spice flavor bag during as the fast food face, and the flavor bag is made up of following ingredients:
Edible salt, monosodium glutamate, capsicum, dried orange peel, sesame, mustard seed, perilla seed, fish meal, biltong end, green onion, fermentation soybean powder, edible oil.The seasoning matter of above component can be distinguished frying or mix frying, pulverizes splitting after the frying.
Noodles of the present invention comprise that also the manufacture craft of fast food face routinely makes rhizoma Gastrodiae fast food face.The batching of rhizoma Gastrodiae fast food face and early stage operation all the same with noodles, it is dough according to the requirement of fast food face with noodles slaking and shaping, to guarantee that after its boiling water immersion be edible that its postorder is processed.
Major advantage of the present invention has:
(1) the present invention uses Gastrodia tuber juice juice with chapter and verse, has avoided rhizoma Gastrodiae Yin Gaowen, poach cause in the drying and original enzyme that goes out destruction and loss to the rhizoma Gastrodiae primordial matter, make various useful composition in the rhizoma Gastrodiae more, more complete, more completely remain.
(2) be added on rhizoma Gastrodiae particle in the noodles, because of cell integrity and be wrapped in again in the dough, when poach, also be difficult for the evaporation of scattering and disappearing, overcome long, reason such as temperature is too high, gasification is excessive of decocting for Chinese herbal medicine time the destruction of rhizoma Gastrodiae effective ingredient and lost.
(3) be added on rhizoma Gastrodiae effective ingredient in the noodles, finally be eaten, can bring into play the drug-treating action of rhizoma Gastrodiae to greatest extent with noodles.With the rhizoma Gastrodiae ratio that is used as medicine, the rhizoma Gastrodiae after being used as medicine decoct that the back dregs of a decoction are abandoned and need not, many benefit materials are dropped and waste, so gastrodia tuber noodles is more economical concerning patient, more economical, more convenient.
(4) gastrodia tuber noodles has been widened the application of rhizoma Gastrodiae, has improved the using value of rhizoma Gastrodiae, for the alpine region peasant has opened up the road of getting rich, also helps the deep processing of day ramie product.
(5) generation of gastrodia tuber noodles provides organic food a kind of functionalization, that have medicinal function, safety to the consumer, has also increased new kind to noodles
(6) rhizoma Gastrodiae is added in the noodles ediblely, overcome on the rhizoma Gastrodiae processing technology and smoke the secondary pollution that is caused with sulphur, what guaranteed to dedicate the consumer to all is healthy and safe pollution-free food.
(7) gastrodia tuber noodles production technology of the present invention is simple, and production cost is low, and technology is easily learned, and is understandable, easily applies.
The specific embodiment
Gastrodia tuber noodles of the present invention also has following item to be illustrated in specific implementation process.
Gastrodia tuber noodles of the present invention requires to process with bright rhizoma Gastrodiae.Bright rhizoma Gastrodiae described here promptly is the rhizoma Gastrodiae of results back without any processing and processing.
The preservation condition of bright rhizoma Gastrodiae is: 2 ℃～10 ℃ of temperature; Humidity 20%～50%.
Under the natural conditions of alpine region, can preserve bright rhizoma Gastrodiae as follows: the rhizoma Gastrodiae of gathering in the crops the previous year can be saved in the April in 1 year naturally, and preservation naturally described here is meant the preservation of the indoor or outdoors under the natural conditions of locality; Should preserve in the high temperature freezer after April, preservation condition is that temperature is 2 ℃～10 ℃; Humidity is 20%～50%.Annual September, new rhizoma Gastrodiae can be gathered in the crops, and like this, the whole year, all available bright rhizoma Gastrodiae was produced gastrodia tuber noodles.
Fragmentation is meant by hand or the bright rhizoma Gastrodiae of machinery after will removing the peel is cut into small pieces.
Making beating is meant broken good fritter shape rhizoma Gastrodiae is put into container, adds the water that accounts for rhizoma Gastrodiae weight 30%, presses class machinery to pull an oar and grind with common mill, it is stirred to pulpous state, to reach the state degree of being that can mix no coarse grain with flour.
Embodiment 1
Flour: bright rhizoma Gastrodiae slurries: edible salt: dietary alkali=1000: 30: 5: 5
Embodiment 2
Flour: bright rhizoma Gastrodiae slurries: edible salt: dietary alkali=1000: 120: 7: 6
Embodiment 3
Flour: bright rhizoma Gastrodiae slurries: edible salt: dietary alkali=1000: 80: 3: 10
Embodiment 4
Flour: bright rhizoma Gastrodiae slurries: edible salt: dietary alkali=1000: 50: 8: 3
Embodiment 5
Flour: bright rhizoma Gastrodiae slurries: edible salt: dietary alkali=1000: 150: 4: 7
Claims (6)
1, a kind of gastrodia tuber noodles is characterized in that: contain flour and rhizoma Gastrodiae in the described noodles, its weight ratio is: flour: bright rhizoma Gastrodiae slurries are 1: 0.03～0.15.
2, noodles according to claim 1, it is characterized in that: also contain edible salt and dietary alkali in the noodles, each weight ratio of constituents is in the gastrodia tuber noodles: flour: bright rhizoma Gastrodiae slurries: edible salt: dietary alkali is 1000: (30～150): (3～8): (3～10).
3, noodles according to claim 1 and 2 is characterized in that: described gastrodia tuber noodles comprises common noodles and the fast food noodles of cooking.
4, a kind of method of making gastrodia tuber noodles, it is characterized in that: the preparation method of gastrodia tuber noodles is undertaken by following steps in order:
(1) getting the raw materials ready: choose bright rhizoma Gastrodiae,---rossing---fragmentation---is pulled an oar and is ground;
Making beating and grinding should make rhizoma Gastrodiae reach the state that can mix no coarse grain with flour;
(2) enzyme that goes out: the rhizoma Gastrodiae that will accomplish fluently slurry is put into still, is heated to 80～90 ℃, and is incubated 30---and after 50 minutes, should constantly stir in heating and the insulating process, cool off naturally then;
(3) batch mixing: in following ratio raw material is mixed agglomeratingly, add suitable quantity of water flour when needing: bright rhizoma Gastrodiae slurries: edible salt: dietary alkali is 1000: (30～150): (3～8): (3～10)
(4) moulding and packing: with dough through repeatedly the calendering after slitting, drying, cut-out, measure, be packaged as finished product.
5, method according to claim 4 is characterized in that: mixed dough is made its slaking and moulding by the preparation method of fast food face.
6, method according to claim 5, it is characterized in that: fast food sky pitted skin has also been prepared spice flavor bag, with following spice: the frying or mix frying respectively of edible salt, monosodium glutamate, capsicum, dried orange peel, sesame, mustard seed, perilla seed, fish meal, biltong end, green onion, fermentation soybean powder and edible oil, pulverize splitting after the frying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100128590A CN1669464A (en) | 2004-03-19 | 2004-03-19 | Gastrodia tuber noodle and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100128590A CN1669464A (en) | 2004-03-19 | 2004-03-19 | Gastrodia tuber noodle and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1669464A true CN1669464A (en) | 2005-09-21 |
Family
ID=35041067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100128590A Pending CN1669464A (en) | 2004-03-19 | 2004-03-19 | Gastrodia tuber noodle and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1669464A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006842B (en) * | 2006-01-24 | 2011-07-13 | 抚顺正航食品有限公司 | A Chinese herbal polysaccharide cake |
| CN102396668A (en) * | 2010-09-15 | 2012-04-04 | 贺全安 | Gastrodia elata nutritional noodles |
| CN103169016A (en) * | 2013-04-14 | 2013-06-26 | 贵州黄平靓鸥桑综合开发有限公司 | Processing method of henry steudnera tuber noodles |
| CN103190568A (en) * | 2013-04-14 | 2013-07-10 | 贵州黄平靓鸥桑综合开发有限公司 | Processing method for chilli noodles |
| CN103211166A (en) * | 2013-04-02 | 2013-07-24 | 陈烁 | Gastrodia elata powder noodles |
| CN104187384A (en) * | 2014-09-19 | 2014-12-10 | 贵州省土壤肥料研究所 | Hybrid giant napier health noodles and preparation method thereof |
| CN105918848A (en) * | 2016-05-08 | 2016-09-07 | 铜仁学院 | Rhizoma gastrodiae noodles and preparation method thereof |
| CN106690039A (en) * | 2016-11-18 | 2017-05-24 | 遵义仙人岩种养殖有限公司 | Processing method of gastrodia elata noodle |
| CN107198108A (en) * | 2017-06-01 | 2017-09-26 | 苏钰 | Rhizoma Gastrodiae health-maintaining noodles and preparation method thereof |
| CN107410848A (en) * | 2017-04-19 | 2017-12-01 | 北川魔荞食品科技有限公司 | Konjak refined flour and buckwheat flour |
| CN108902720A (en) * | 2018-06-27 | 2018-11-30 | 贵州天德农产品开发有限责任公司 | Gastrodia tuber noodles and its processing method |
| CN108967882A (en) * | 2018-06-20 | 2018-12-11 | 贵州同威生物科技有限公司 | Gastrodia tuber noodles with health role and preparation method thereof |
| CN110074329A (en) * | 2019-04-30 | 2019-08-02 | 陈玉芬 | A kind of tall gastrodia tuber eggs face and preparation method thereof |
| CN112931775A (en) * | 2021-03-08 | 2021-06-11 | 道真自治县黔香源食品开发有限公司 | Processing method of codonopsis pilosula and gastrodia elata noodles |
-
2004
- 2004-03-19 CN CNA2004100128590A patent/CN1669464A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006842B (en) * | 2006-01-24 | 2011-07-13 | 抚顺正航食品有限公司 | A Chinese herbal polysaccharide cake |
| CN102396668A (en) * | 2010-09-15 | 2012-04-04 | 贺全安 | Gastrodia elata nutritional noodles |
| CN103211166A (en) * | 2013-04-02 | 2013-07-24 | 陈烁 | Gastrodia elata powder noodles |
| CN103169016A (en) * | 2013-04-14 | 2013-06-26 | 贵州黄平靓鸥桑综合开发有限公司 | Processing method of henry steudnera tuber noodles |
| CN103190568A (en) * | 2013-04-14 | 2013-07-10 | 贵州黄平靓鸥桑综合开发有限公司 | Processing method for chilli noodles |
| CN104187384B (en) * | 2014-09-19 | 2016-05-18 | 贵州省土壤肥料研究所 | A kind of hybrid giant napier health caring noodles and preparation method thereof |
| CN104187384A (en) * | 2014-09-19 | 2014-12-10 | 贵州省土壤肥料研究所 | Hybrid giant napier health noodles and preparation method thereof |
| CN105918848A (en) * | 2016-05-08 | 2016-09-07 | 铜仁学院 | Rhizoma gastrodiae noodles and preparation method thereof |
| CN106690039A (en) * | 2016-11-18 | 2017-05-24 | 遵义仙人岩种养殖有限公司 | Processing method of gastrodia elata noodle |
| CN107410848A (en) * | 2017-04-19 | 2017-12-01 | 北川魔荞食品科技有限公司 | Konjak refined flour and buckwheat flour |
| CN107198108A (en) * | 2017-06-01 | 2017-09-26 | 苏钰 | Rhizoma Gastrodiae health-maintaining noodles and preparation method thereof |
| CN108967882A (en) * | 2018-06-20 | 2018-12-11 | 贵州同威生物科技有限公司 | Gastrodia tuber noodles with health role and preparation method thereof |
| CN108902720A (en) * | 2018-06-27 | 2018-11-30 | 贵州天德农产品开发有限责任公司 | Gastrodia tuber noodles and its processing method |
| CN110074329A (en) * | 2019-04-30 | 2019-08-02 | 陈玉芬 | A kind of tall gastrodia tuber eggs face and preparation method thereof |
| CN112931775A (en) * | 2021-03-08 | 2021-06-11 | 道真自治县黔香源食品开发有限公司 | Processing method of codonopsis pilosula and gastrodia elata noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101194733B (en) | Holothurian compound nutrition foods and production method thereof | |
| CN103392761B (en) | A health-care bread with knotweed and red dates | |
| CN104758257B (en) | Fresh dendrobium candidum freeze-dried powder and preparation method | |
| CN1669464A (en) | Gastrodia tuber noodle and making method thereof | |
| KR100336649B1 (en) | The composites of fermented vegetable drinks possessing the function of cleaning the bowels and relieving constipation | |
| CN105533503A (en) | Processing method of pseudosciaena crocea immersed in sweet osmanthus liquor | |
| KR101219911B1 (en) | Manufacturing method of health supplement food using turmeric and health supplement food thereof | |
| CN103583626B (en) | Herba epimedii nutritive healthcare bread | |
| KR101190329B1 (en) | Manufacturing Method of Korean hot pepper paste by Cudrania Tricupspidate Bureau | |
| KR101747793B1 (en) | The manufacturing method of Korean rice cake flavored with Cudrania Tricuspidata | |
| CN102987402B (en) | Plateau natural plant food with balance nutrition and preparation method thereof | |
| CN108783228A (en) | Dendrobium candidum noodles and preparation method thereof | |
| JP2004321087A (en) | Healthy food and method for producing the same | |
| CN108740192A (en) | A kind of high dietary-fiber vine tea green juice powder and preparation method thereof | |
| CN106212845A (en) | peanut brittle | |
| CN106222012A (en) | A kind of fig wine alleviating rheumatism | |
| CN106212844A (en) | Sesame peanut sugar | |
| CN105249011A (en) | Pelteobagrus fulvidraco expanded feed with larva-pupa proteins | |
| CN106234736A (en) | Milk taste peanut brittle | |
| CN106235009A (en) | A kind of abrotanum health-care cooked rice crust | |
| CN104431433A (en) | Digestion-promoting bean residue fermented chicken feed and preparation method thereof | |
| CN103005078A (en) | Burdock healthcare tea and preparation method thereof | |
| CN105767390A (en) | Kelp tea and preparation method thereof | |
| CN106256216A (en) | Peanut-kernel sugar | |
| CN106305937A (en) | Homemade fructus lycii eye care biscuit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |