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Yin-nourishing lung-heat-clearing coconut milk noodle and preparation method thereof

A coconut milk, lung-clearing technology, applied in food preparation, food ingredients as viscosity modifiers, food ingredients as taste modifiers, etc., to achieve the effects of low cooking loss, improved fracture resistance and strength, and improved flexibility

Inactive Publication Date: 2015-11-18
安徽味多多餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the use of pomelo peel powder as a polyphenol source to improve the gel properties of fish myofibrillar protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A coconut milk noodle for nourishing yin and clearing lung, which is made from the following raw materials in parts by weight:

[0021] Pumpkin 30, celery 10, starch 18, flour 300, fresh pomelo peel 18, silver carp surimi 16, golden thread fish surimi 24, tea leaves 7, dried green plums 13, wax gourd 13, earthwood incense 1, sand ginseng 0.4, bamboo shoots Shell 4, appropriate amount of coconut milk, cellulase, and ethanol.

[0022] The preparation method of described a kind of nourishing yin and clearing the lung coconut milk face, comprises the following steps:

[0023] (1) Concentrate Tumuxiang, Adenophora, and bamboo shoot shells with 6 times the amount of water to obtain Chinese medicinal juice; chopped green plums and wax gourds, mix with 5 times the amount of water, soak for 20 minutes, and filter to obtain the soup;

[0024] (2) Mix pumpkin and celery, add 10 times of water to make a slurry, add cellulase of 1% by weight of the slurry, adjust the pH to 4, enzym...

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PUM

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Abstract

The invention discloses a yin-nourishing lung-heat-clearing coconut milk noodle. The noodle is prepared from the following raw materials by weight: 30 to 40 parts of pumpkin, 10 to 20 parts of celery, 18 to 22 parts of starch, 300 to 400 parts of flour, 18 to 25 parts of fresh grapefruit peel, 16 to 30 parts of minced silver carp, 24 to 35 parts of minced red coat, 7 to 8 parts of tea, 13 to 14 parts of dried green plum, 13 to 14 parts of white gourd, 1 to 2 parts of Inula helenium L., 0.4 to 1 part of adenophora root, 4 to 5 parts of bamboo shoot shell and a proper amount of cellulase and ethanol. According to the invention, through addition of grapefruit peel powder and dietary fiber and blending of minced fillet, the strength, elasticity and water-retention performance of a gel structure are effectively improved, so the produced noodle has improved flexibility, boiling resistance and bending resistance and is more chewy.

Description

technical field [0001] This invention relates to being slim. In the technical field, it particularly relates to a coconut milk noodle for nourishing yin and clearing lung and its preparation method. Background technique [0002] At present, there are many kinds of foods that enrich their nutrients by adding dietary fiber, such as surimi products, meat products, baked products, etc. In addition, dietary fiber has good technical characteristics such as water holding and oil holding. For surimi products with high nutritional value, the addition of dietary fiber can not only make up for the lack of fiber in surimi products, but also effectively improve the technological characteristics of surimi products such as water holding capacity and gelation. [0003] Improving the gel properties of surimi is one of the key technologies for processing surimi products. At this stage, the purpose of improving gel properties is mainly achieved through some additives, such as starch, dietar...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/212A23L1/325A23L1/30A23L1/308A23L7/109A23L17/00A23L19/00
CPCA23V2002/00A23V2200/14A23V2200/244A23V2200/30A23V2200/314A23V2250/21A23V2250/214A23V2250/5116
Inventor 张跃陶勇邓玉民
Owner 安徽味多多餐饮管理有限公司
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