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Russula noodles and making method thereof

A production method and noodle technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of artificial cultivation, no channel promotion, and intolerance to storage, etc., to achieve unique color and broken bars The effect of low efficiency and strong cooking resistance

Inactive Publication Date: 2016-06-22
RONGXIAN JINLIYUAN BUSINESS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First of all, Russula is only suitable for growing in high-temperature and high-humidity climates, especially on the fertile soil under dense basswood trees, and it has not been cultivated artificially until now; Storage, rotting and moth-eaten caused a lot of waste of russula that could not be processed in time; thirdly, the processing of russula is currently limited to dehydration and drying machinery, and there are no more channels to promote it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The production method of the russula noodles is as follows: first boil the nutrient stock, then use the nutrient stock and compound flour to mix and knead the dough, then extrude the dough into a noodle shape with a screw extruder, and finally cut the noodles into sections, age the noodles, After the noodles are dried, the russula noodles are made; the weight ratio of the nutrient stock and the compound flour used for mixing the noodles is 1:3.2; the specific steps are:

[0032] (1) Preparation of nutrient broth

[0033] ①Weigh all the raw materials for preparing broth by weight, 300 parts of pork bones, 100 parts of pork belly, 200 parts of old hen, 30 parts of longan meat, 50 parts of red mushroom, 10 parts of citric acid, 30 parts of silkworm, 30 parts of Zeeland 30 parts of scallions, 30 parts of ginger, and 10 parts of salt; wash the pork bones, pork belly, and old hen, scald them in boiling water for 2 minutes, remove them and put them in a ceramic pot, add ginger...

Embodiment 2

[0042] The production method of the russula noodles is as follows: first boil the nutrient stock, then use the nutrient stock and compound flour to mix and knead the dough, then extrude the dough into a noodle shape with a screw extruder, and finally cut the noodles into sections, age the noodles, After the noodles are dried, the russula noodles are prepared; the weight ratio of the nutritional stock and the compound flour used for mixing the noodles is 1:3.4; the specific steps are:

[0043] (1) Preparation of nutrient broth

[0044] ① Weigh all the raw materials for preparing broth by weight, 500 parts of pork bones, 120 parts of pork belly, 250 parts of old hen, 50 parts of longan meat, 80 parts of red mushroom, 15 parts of citric acid, 50 parts of silkworm, 50 parts of eupatorium 40 parts of scallions, 40 parts of ginger, and 15 parts of salt; wash the pork bones, pork belly, and old hen, scald them in boiling water for 3 minutes, remove them and put them in a ceramic pot,...

Embodiment 3

[0053] The production method of the russula noodles is as follows: first boil the nutrient stock, then use the nutrient stock and compound flour to mix and knead the dough, then extrude the dough into a noodle shape with a screw extruder, and finally cut the noodles into sections, age the noodles, After the noodles are dried, the russula noodles are prepared; the weight ratio of the nutrient stock and the compound flour used for mixing the noodles is 1:3.3; the specific steps are:

[0054] (1) Preparation of nutrient broth

[0055] ① Weigh all the raw materials for preparing broth by weight, 400 parts of pork bones, 100 parts of pork belly, 220 parts of old hen, 45 parts of longan meat, 65 parts of russula, 12 parts of citric acid, 40 parts of silkworm, 40 parts of eupatorium 35 parts of scallions, 35 parts of ginger, 12 parts of salt; wash the pork bones, pork belly, and old hen, scald them in boiling water for 2-3 minutes, remove them and put them in a ceramic pot, add ginge...

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Abstract

The invention provides russula noodles and a making method thereof, and belongs to the technical field of noodle making. The russula noodles are made by mixing nutritional soup stock and composite flour with the weight ratio being 1:(3.2-3.4) and kneading. The nutritional soup stock is made by boiling swine bone, pig stomach, hen, longan pulp, russula, citric acid, batryticated silkworms, hiraute shiny bugleweed herb, green Chinese onion, ginger, salt and an appropriate amount of water. The composite flour is made from, by weight, 300-400 parts of wheat flour, 50-60 parts of glutinous rice flour, 30-40 parts of russula powder, 20-30 parts of yam powder, 15-25 parts of coix seed powder, 5-8 parts of freeze-dried wolfberry fruit powder, 5-8 parts of freeze-dried carrot powder, 8-15 parts of freeze-dried tomato powder and 0.5-1 part of calcium carbonate. The russula noodles are high in nutrition value, suitable for all kinds of people, particularly postpartum women, good in taste, unique in color, low in breakage rate, high in boiling resistance and not prone to breakage.

Description

【Technical field】 [0001] The invention relates to the technical field of making noodles, in particular to a kind of russula noodles and a method for making the russula slender. 【Background technique】 [0002] Russula, also known as russula, alpine red (top-level russula), and red vertebrae, belong to the class of fungi, which are fungi that contain 5 kinds of polysaccharides, 16 kinds of amino acids and 28 kinds of fatty acids. The polysaccharide content is about 2.47%, of which monosaccharides and oligosaccharides account for 33.9% of the total sugar, and the amino acid content is 14.7%, of which the essential and semi-essential amino acids account for 54.4% of the amino acids. Each hectogram of dried red mushrooms contains 15.7 grams of protein, 63.3 grams of carbohydrates, 23 mg of calcium, 500 mg of phosphorus, 3.54 mg of vitamin B, and 42.3 mg of niacin. Russula has a unique flavor, fragrant and refreshing, and its taste is incomparably fresher, sweeter and delicious t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L31/00A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/208A23V2250/21
Inventor 庞丽萍冯观芳
Owner RONGXIAN JINLIYUAN BUSINESS CO LTD
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