Chinese water chestnut noodles and preparation method thereof

A horseshoe and noodle technology, which is applied in the direction of food ultrasonic treatment, the function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of low comprehensive utilization rate, achieve low production costs, regulate hemorrhoids or dysentery with blood in the stool, and low price Effect

Inactive Publication Date: 2016-12-07
唐翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country's horseshoe resources are very rich, and the output of horsesh...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of water chestnut noodle is prepared by following method steps:

[0030] (1) Preparation of horseshoe dry powder:

[0031] 1) Washing, removing impurities, and peeling the harvested horseshoes to obtain horseshoe meat and horseshoe skin;

[0032] 2) Mix water chestnut meat and water in a weight ratio of 1:3.5, beat, filter and separate to obtain horseshoe meat dregs and water chestnut slurry;

[0033] 3) Mix and grind the horseshoe meat dregs and horseshoe skin, and pass through a 100-mesh sieve to obtain horseshoe crushed material;

[0034] 4) Mix horseshoe crushed material with water at a weight ratio of 1:10, and treat it under ultrasonic conditions (power 1.2kw) at 70°C for 45 minutes to obtain horseshoe extract;

[0035] 5) Mix the horseshoe slurry and horseshoe extract, concentrate under reduced pressure to a paste, dry, pulverize, pass through a 100-mesh sieve, and sterilize to obtain the product;

[0036] (2) Preparation of horseshoe noodles:

[0037]...

Embodiment 2

[0042] A kind of water chestnut noodle is prepared by following method steps:

[0043] (1) Preparation of horseshoe dry powder:

[0044] 1) Washing, removing impurities, and peeling the harvested horseshoes to obtain horseshoe meat and horseshoe skin;

[0045] 2) Mix water chestnut meat and water in a weight ratio of 1:3, beat, filter and separate to obtain horseshoe meat residue and water chestnut slurry;

[0046] 3) Mix and grind the horseshoe meat dregs and horseshoe skin, and pass through a 100-mesh sieve to obtain horseshoe crushed material;

[0047] 4) Mix horseshoe pulverized material with water at a weight ratio of 1:6, and treat it under ultrasonic conditions (power 1kw) at 80°C for 60 minutes to obtain horseshoe extract;

[0048] 5) Mix the horseshoe slurry and horseshoe extract, concentrate under reduced pressure to a paste, dry, pulverize, pass through a 100-mesh sieve, and sterilize to obtain the product;

[0049] (2) Preparation of horseshoe noodles:

[0050]...

Embodiment 3

[0055] A kind of water chestnut noodle is prepared by following method steps:

[0056] (1) Preparation of horseshoe dry powder:

[0057] 1) Washing, removing impurities, and peeling the harvested horseshoes to obtain horseshoe meat and horseshoe skin;

[0058] 2) Mix water chestnut meat and water in a weight ratio of 1:4, beat, filter and separate to obtain horseshoe meat dregs and water chestnut slurry;

[0059] 3) Mix and grind the horseshoe meat dregs and horseshoe skin, and pass through a 100-mesh sieve to obtain horseshoe crushed material;

[0060] 4) Mix horseshoe crushed material with water at a weight ratio of 1:12, and treat it under ultrasonic conditions (power 1.5kw) at 60°C for 30 minutes to obtain horseshoe extract;

[0061] 5) Mix the horseshoe slurry and horseshoe extract, concentrate under reduced pressure to a paste, dry, pulverize, pass through a 100-mesh sieve, and sterilize to obtain the product;

[0062] (2) Preparation of horseshoe noodles:

[0063] 1...

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PUM

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Abstract

The invention discloses Chinese water chestnut noodles. The Chinese water chestnut noodles are prepared from the following raw materials in parts by weight: 80-100 parts of Chinese water chestnut dry powder, 5-10 parts of milk powder, 5-10 parts of corn flour, 5-10 parts of glutinous rice flour and 0.3-1 part of edible salt. The invention also discloses a preparation method of the Chinese water chestnut noodles. Compared with the prior art, the Chinese water chestnut noodles have the advantages that a preparation technology is simple, the source of raw materials is wide, the raw materials can be readily available, and price is low, so that production cost is low; and the prepared Chinese water chestnut noodle food reserves nutritional ingredients of Chinese water chestnut, is comprehensive in nutrition, has the effects of cooling blood to remove apthogenic heat, inducing diuresis, relaxing the bowels, eliminating phlegm to arrest coughing, promoting digestion, eliminating flatulence as well as recuperating haemorrhoids or dysentery and hemafecia, contains no chemical additives and is green and safe.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to water chestnut noodles and a preparation method thereof. Background technique [0002] Horseshoe is water chestnut, which is a kind of water chestnut in Cyperaceae. The underground stems are flat and round, and the surface is dark brown or maroon. The meat is white and can be eaten with fruits and vegetables. Horseshoe juice is rich, sweet and crisp, rich in protein, fat, crude fiber, carotene, vitamin B, vitamin C, potassium, iron, calcium, phosphorus and carbohydrates. It can be eaten raw or cooked. Starch can also be used as traditional Chinese medicine. Horseshoe is sweet, slightly cold, slippery and non-toxic. It has the functions of cooling blood and detoxification, diuresis and laxative, eliminating phlegm and cough, eliminating food and swelling, and regulating hemorrhoids or dysentery with blood in the stool. Its potassium content is high, which i...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/314A23V2250/21A23V2300/14A23V2300/48
Inventor 唐翔
Owner 唐翔
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