CN106819826A - A kind of dendrobium candidum inkfish meat fresh noodle and preparation method thereof - Google Patents

Abstract

The invention provides fresh noodles with cuttlefish meat from dendrobium officinale and a preparation method thereof. The fresh noodles with cuttlefish meat of Dendrobium officinale are made from the following raw materials calculated in parts by mass: 700 to 1300 parts of cuttlefish meat, 150 to 450 parts of fresh Dendrobium candidum, 500 to 600 parts of high-gluten flour, and 1 to 300 parts of sodium citrate. 3 parts, glucose oxidase 0.01~0.03 parts, liquor 5~6 parts, water 500~600 parts, salt 10~12 parts. The present invention combines cuttlefish meat with Dendrobium candidum and optimizes the formula, overcomes the disadvantages of thick muscle fibers and fishy smell of cuttlefish meat, and prepares Dendrobium candidum squid meat fresh noodles rich in the fragrance of Dendrobium candidum and unique cuttlefish fragrance. Moreover, the fresh noodles with cuttlefish meat of Dendrobium officinale are bright and smooth in color, refreshing in mouthfeel and rich in nutrition, thereby improving people's acceptance.

Description

A kind of dendrobium candidum cuttlefish meat fresh noodle and preparation method thereof

technical field

The invention relates to the technical field of food processing, in particular to fresh noodles with cuttlefish meat from Dendrobium candidum and a preparation method thereof.

Background technique

With the development of the economy and the improvement of living standards, people's requirements for food are getting higher and higher, not only for delicious food, but also for natural safety, nutrition and health care. Noodles are one of the most common staple foods in my country. They are simple to make and easy to eat. But the various noodles that occur in the market have single taste and single nutritional structure, which are difficult to meet people's needs.

Contents of the invention

The object of the present invention is to provide a kind of dendrobium candidum cuttlefish meat fresh noodle, said dendrobium candidum cuttlefish meat fresh noodle is rich in the fragrance of Dendrobium candidum and unique cuttlefish fragrance, bright and smooth in color, refreshing in taste and rich in nutrition.

Another object of the present invention is to provide a method for preparing fresh noodles with cuttlefish meat from Dendrobium candidum. The preparation method has a simple and stable process and can effectively retain the original flavor of raw materials Dendrobium candidum and cuttlefish meat.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

A kind of dendrobium candidum squid meat fresh noodle is made of the following raw materials calculated in parts by mass:

700-1300 parts of cuttlefish meat, 150-450 parts of fresh Dendrobium officinale, 500-600 parts of high-gluten flour, 1-3 parts of sodium citrate, 0.01-0.03 parts of glucose oxidase, 5-6 parts of white wine, 500-600 parts of water , 10-12 parts of salt.

Based on the concept of healthy diet, the present invention provides the fresh noodles with cuttlefish meat of dendrobium candidum with rich nutrition and unique taste. Because the muscle fiber of cuttlefish meat is thick and has a fishy smell, it greatly affects the taste of noodles. However, the inventor has optimized the formula by matching cuttlefish meat with Dendrobium candidum and optimizing the formula to overcome the above problems. Dendrobium officinale cuttlefish meat fresh noodles rich in the fragrance of dendrobium candidum and unique cuttlefish fragrance are prepared, thereby improving people's acceptance.

Preferably, the fresh noodles with cuttlefish meat of Dendrobium candidum are made from the following raw materials calculated in parts by mass: 700-1300 parts of cuttlefish meat, 150-450 parts of fresh Dendrobium candidum, 500 parts of high-gluten flour, 1 0.01 part of glucose oxidase, 5 parts of liquor, 500 parts of water, 10 parts of salt.

Preferably, the ratio of the cuttlefish meat to the fresh Dendrobium officinale is 10~3.

Preferably, the fresh noodles with cuttlefish meat of Dendrobium candidum are made from the following raw materials calculated in parts by mass: 1000 parts of cuttlefish meat, 300 parts of fresh Dendrobium candidum, 500 parts of high-gluten flour, 1 part of sodium citrate, glucose oxidation 0.01 parts of enzyme, 5 parts of liquor, 500 parts of water, 10 parts of salt.

Preferably, the liquor has an alcohol content of 60% (V/V).

The present invention also provides the preparation method of above-mentioned Dendrobium candidum cuttlefish meat fresh noodles, it comprises the following steps:

S1. processing cuttlefish meat to prepare cuttlefish slippery;

S2. utilize fresh Dendrobium officinale to prepare Dendrobium officinale juice;

S3. Kneading noodles: Stir Dendrobium candidum juice, water, cuttlefish smoothie, sodium citrate, glucose oxidase, white wine, and salt together to make squid paste, then add high-gluten flour, stir, take out and knead well, wake up at room temperature hair, get the dough;

S4. Pressing the dough into noodles.

Further, in step S1, the step of preparing the cuttlefish slip is: rinsing the cuttlefish meat to remove surface moisture, then cutting into strips, beating the cuttlefish meat to form cuttlefish paste, and then crushing the cuttlefish paste to obtain cuttlefish slip.

Further, the time for the crushing is 5 minutes.

Furthermore, in step S1, mashed cuttlefish paste was crushed together with ice cubes to prepare cuttlefish slip. When the cuttlefish meat is crushed, the temperature will rise to ripen the cuttlefish meat. The addition of ice cubes can reduce the temperature of the cuttlefish meat when it is crushed, so as to avoid affecting the later processing. Preferably, the mass/number ratio of the ice cubes to cuttlefish meat is 1:1.

Further, in step S2, the step of preparing Dendrobium officinale juice is: whipping fresh Dendrobium officinale and water, and filtering to obtain Dendrobium officinale juice.

Further, in step S3, beat Dendrobium candidum juice, water, cuttlefish slip, and sodium citrate, then add glucose oxidase, white wine, and salt, and stir together at a stirring speed of 70-100 rpm , to make cuttlefish paste, then adjust the stirring speed to 50~80 rpm, then add high-gluten flour, stir, take it out and knead well, proof at room temperature to get dough.

Further, after step S4, the noodles are also vacuum-packed.

Compared with prior art, the beneficial effect of the present invention is:

The present invention combines cuttlefish meat with Dendrobium candidum and optimizes the formula, overcomes the disadvantages of thicker muscle fibers and fishy smell of cuttlefish meat, and prepares Dendrobium candidum squid meat fresh noodles rich in the fragrance of Dendrobium candidum and unique cuttlefish fragrance. Moreover, the fresh noodles with cuttlefish meat of Dendrobium officinale are bright and smooth in color, refreshing in mouthfeel and rich in nutrition, thereby improving people's acceptance.

detailed description

The present invention will be further described in detail through the following specific examples. It should be understood that the specific examples described here are only used to explain the present invention, not to limit the present invention, and various changes can be made within the scope of the present invention. The methods used in the following examples are conventional methods unless otherwise specified: the raw materials used, unless otherwise specified, can be purchased from conventional markets or obtained from commercial channels.

Example 1

A kind of dendrobium candidum squid meat fresh noodle is made of the following raw materials calculated in parts by mass:

1000 parts of cuttlefish meat, 300 parts of fresh Dendrobium candidum, 500 parts of high-gluten flour, 1 part of sodium citrate, 0.01 part of glucose oxidase, 5 parts of white wine, 500 parts of water, and 10 parts of salt.

The preparation method of dendrobium officinale cuttlefish meat fresh noodles is:

(1) Preliminary processing of raw materials: Rinse the cuttlefish meat, then centrifuge in a centrifuge to remove surface moisture, then cut into strips, beat the cuttlefish meat with a meat grinder to make cuttlefish minced meat, and then grind the cuttlefish minced meat with ice cubes Collapse, make cuttlefish slippery;

(2) Production of Dendrobium candidum juice: Put fresh Dendrobium candidum and water into a juicer, beat for 10 minutes, and filter to obtain Dendrobium candidum juice;

(3) Kneading noodles: Put the obtained Dendrobium officinale juice, water, cuttlefish slip, and sodium citrate into the crushing machine, and crush it for 5 minutes, then mix glucose oxidase, white wine (alcohol content of 60% (V/V )), salt into the blender, stirring at 70-100 rpm to make squid paste, then adjust the stirring speed to 50-80 rpm, then gradually add high-gluten flour and stir for 10 minutes, Take it out and knead it well, proof it at room temperature for 30 minutes to get the dough;

(4) Noodle forming: Send the dough into a noodle press to form 0.2cm pieces, and then into a noodle forming machine to form 0.2*0.2 noodles;

(5) Packing: vacuum pack the pressed noodles.

Example 2

A kind of dendrobium candidum squid meat fresh noodle is made of the following raw materials calculated in parts by mass:

700 parts of cuttlefish meat, 150 parts of fresh Dendrobium candidum, 500 parts of high-gluten flour, 1 part of sodium citrate, 0.01 part of glucose oxidase, 5 parts of white wine, 500 parts of water, and 10 parts of salt.

The preparation method of the fresh noodles with cuttlefish meat of Dendrobium candidum in the present embodiment is identical with embodiment 1.

Example 3

A kind of dendrobium candidum squid meat fresh noodle is made of the following raw materials calculated in parts by mass:

1300 parts of cuttlefish meat, 450 parts of fresh Dendrobium candidum, 500 parts of high-gluten flour, 1 part of sodium citrate, 0.01 part of glucose oxidase, 5 parts of white wine, 500 parts of water, and 10 parts of salt.

The preparation method of the fresh noodles with cuttlefish meat of Dendrobium candidum in the present embodiment is identical with embodiment 1.

Example 4

A kind of dendrobium candidum squid meat fresh noodle is made of the following raw materials calculated in parts by mass:

1000 parts of cuttlefish meat, 300 parts of fresh Dendrobium candidum, 600 parts of high-gluten flour, 3 parts of sodium citrate, 0.03 parts of glucose oxidase, 6 parts of white wine, 600 parts of water, and 12 parts of salt.

The preparation method of the fresh noodles with cuttlefish meat of Dendrobium candidum in the present embodiment is identical with embodiment 1.

Comparative example 1

A kind of dendrobium candidum squid meat fresh noodle is made of the following raw materials calculated in parts by mass:

1000 parts of cuttlefish meat, 100 parts of fresh Dendrobium candidum, 500 parts of high-gluten flour, 1 part of sodium citrate, 0.01 part of glucose oxidase, 5 parts of white wine, 500 parts of water, and 10 parts of salt.

The raw material formula of the Dendrobium candidum cuttlefish meat fresh noodles in this comparative example is basically the same as that of Example 1, the difference is that 100 parts of fresh Dendrobium candidum of this comparative example. The preparation method of this dendrobium candidum cuttlefish meat fresh noodle is also identical with embodiment 1.

Comparative example 2

A kind of dendrobium candidum squid meat fresh noodle is made of the following raw materials calculated in parts by mass:

1000 parts of cuttlefish meat, 500 parts of fresh Dendrobium candidum, 500 parts of high-gluten flour, 1 part of sodium citrate, 0.01 part of glucose oxidase, 5 parts of white wine, 500 parts of water, and 10 parts of salt.

The raw material formula of Dendrobium officinale cuttlefish meat fresh noodles in this comparative example is basically the same as in Example 1, the difference is that 500 parts of fresh Dendrobium candidum in this comparative example. The preparation method of this dendrobium candidum cuttlefish meat fresh noodle is also identical with embodiment 1.

Comparative example 3

A kind of squid meat fresh noodle is made by adopting and comprising the following raw materials calculated in parts by mass:

1000 parts of cuttlefish meat, 500 parts of high-gluten flour, 1 part of sodium citrate, 0.01 part of glucose oxidase, 5 parts of white wine, 500 parts of water, 10 parts of salt.

In this comparative example, the raw material formula of cuttlefish meat fresh noodles is basically the same as that of Example 1, except that this comparative example does not use fresh Dendrobium candidum. The preparation method of this cuttlefish meat fresh noodle is also identical with embodiment 1.

Sensory evaluation

The fresh noodles that embodiment, comparative example and comparative example prepare are carried out sensory evaluation, and determined index and measuring method are as follows:

Table 1 Sensory evaluation criteria

Table 2 Sensory evaluation results

Apparently, the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, rather than limiting the implementation of the present invention. For those of ordinary skill in the art, on the basis of the above description, other changes or changes in different forms can also be made. It is not necessary and impossible to exhaustively list all the implementation manners here. All modifications, equivalent replacements and improvements made within the spirit and principles of the present invention shall be included within the protection scope of the claims of the present invention.

Claims (10)

1. a kind of dendrobium candidum inkfish meat fresh noodle, it is characterised in that using including the following raw material system calculated according to the mass fraction Into：

700 ~ 1300 parts of inkfish meat, 150 ~ 450 parts of fresh dendrobium candidum, 500 ~ 600 parts of Strong flour, 1 ~ 3 part of sodium citrate, grape 0.01 ~ 0.03 part of carbohydrate oxidase, 5 ~ 6 parts of white wine, 500 ~ 600 parts of water, 10 ~ 12 parts of salt.

2. dendrobium candidum inkfish meat fresh noodle according to claim 1, it is characterised in that following by mass parts using including The raw material that number is calculated is made：

700 ~ 1300 parts of inkfish meat, 150 ~ 450 parts of fresh dendrobium candidum, 500 parts of Strong flour, 1 part of sodium citrate, grape are glycoxidative 0.01 part of enzyme, 5 parts of white wine, 500 parts of water, 10 parts of salt.

3. dendrobium candidum inkfish meat fresh noodle according to claim 1, it is characterised in that following by quality using including The raw material that number is calculated is made：1000 parts of inkfish meat, 300 parts of fresh dendrobium candidum, 500 parts of Strong flour, 1 part of sodium citrate, Portugal 0.01 part of grape carbohydrate oxidase, 5 parts of white wine, 500 parts of water, 10 parts of salt.

4. dendrobium candidum inkfish meat fresh noodle according to claim 1, it is characterised in that the inkfish meat and fresh iron sheet stone The ratio between mass fraction of dry measure used in former times is 10 ~ 3.

5. the dendrobium candidum inkfish meat fresh noodle described in claim 1 ~ 4, it is characterised in that comprise the following steps：

S1. inkfish meat is processed, prepares inkfish and slide；

S2. dendrobium candidum juice is prepared using fresh dendrobium candidum；

And face S3.：Dendrobium candidum juice, water, inkfish cunning, sodium citrate, glucose oxidase, white wine, salt are stirred together, is made Starched into inkfish is fine and soft, add Strong flour, stirred, taking-up is kneaded, proofed under normal temperature, obtains dough；

S4. dough is pressed into noodles.

6. preparation method according to claim 5, it is characterised in that in step sl, it is described to prepare the step that inkfish is slided For：By the rinsing of inkfish meat, surface moisture is removed, then cut, beat inkfish meat into inkfish young pilose antler, then fine and soft arena of inkfish is burst, be obtained Inkfish is slided.

7. preparation method according to claim 5, it is characterised in that the arena routed time is 5 minutes.

8. preparation method according to claim 5, it is characterised in that in step s 2, the dendrobium candidum juice for preparing Step is：Fresh dendrobium candidum and water are beaten, is filtered, obtained dendrobium candidum juice.

9. preparation method according to claim 5, it is characterised in that in step s3, by dendrobium candidum juice, water, inkfish Sliding, sodium citrate, beat and bursts, then glucose oxidase, white wine, salt are added, and is stirred together, 70 ~ 100 revs/min, is made ink The fine and soft slurry of fish, is then adjusted to 50 ~ 80 revs/min by the speed of stirring, adds Strong flour, stirs, and taking-up is kneaded, and is waken up under normal temperature Hair, obtains dough.

10. preparation method according to claim 5, it is characterised in that after step S4, vacuum also is carried out to the noodles Packaging.