Abelmoschus esculentus and cuttlefish meat flavored Shaanxi cold noodle skins and a preparation technology thereof

A pie skin and flavor technology, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food ingredients containing natural extracts, etc., can solve the problem of single taste of Liangpi, achieve rich taste, variety, improve taste effect

Inactive Publication Date: 2017-05-31
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But the taste of existing cold noodle is too single, can't satisfy consumer's demand, therefore, be necessary to research a kind of multi-taste cold noodle to satisfy consumer's taste demand

Method used

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  • Abelmoschus esculentus and cuttlefish meat flavored Shaanxi cold noodle skins and a preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] An okra cuttlefish meat-flavored Shaanxi Liangpi cake skin is composed of the following raw materials in parts by mass: 1,000 parts of high-gluten flour, 300 parts of clean fresh cuttlefish meat, 100 parts of okra, 50 parts of cooked sesame, 10 parts of honeysuckle, 15 parts of licorice, 5 parts of mint leaves, 10 parts of salt, 50 parts of ice cubes, and 3500 parts of water.

[0040] The processing steps of a kind of okra cuttlefish meat flavor Shaanxi Liangpi pie skin are as follows:

[0041] (1) Face wash: Put 1000 grams of high-gluten flour, 5 grams of salt, and 500 grams of water into the mixer, beat at a medium speed for 5 minutes, and form a dough. Knead repeatedly on the chopping board for 10 minutes with your hands. Put it aside in water for 30 minutes, then knead the dough repeatedly by hand for 20 minutes to fully dissolve the starch in the dough. Set aside for 10 hours, the starch precipitates, remove the water, put the starch in the filter and continue to ...

Embodiment 2

[0049] An okra cuttlefish meat-flavored Shaanxi Liangpi cake skin is composed of the following raw materials in parts by mass: 500 parts of high-gluten flour, 150 parts of clean fresh cuttlefish meat, 50 parts of okra, 25 parts of cooked sesame, 5 parts of honeysuckle, 7 parts of licorice, 2 parts of mint leaves, 5 parts of salt, 25 parts of ice cubes, and 1750 parts of water.

[0050] The processing steps of a kind of okra cuttlefish meat flavor Shaanxi Liangpi pie skin are as follows:

[0051](1) Face wash: Put 500 grams of high-gluten flour, 3 grams of salt, and 250 grams of water into the mixer, beat at a medium speed for 5 minutes, and form a dough. Knead repeatedly on the chopping board for 10 minutes with your hands. Put it aside in water for 30 minutes, then knead the dough repeatedly by hand for 20 minutes to fully dissolve the starch in the dough. Set aside for 10 hours, the starch precipitates, remove the water, put the starch in a strainer and continue to drain th...

Embodiment 3

[0059] An okra cuttlefish meat-flavored Shaanxi Liangpi cake skin is composed of the following raw materials in parts by mass: 2000 parts of high-gluten flour, 600 parts of clean fresh cuttlefish meat, 100 parts of okra, 100 parts of cooked sesame, 20 parts of honeysuckle, 30 parts of licorice, 10 parts of mint leaves, 20 parts of salt, 100 parts of ice cubes, 7000 parts of water.

[0060] The processing steps of a kind of okra cuttlefish meat flavor Shaanxi Liangpi pie skin are as follows:

[0061] (1) Face wash: Put 2000 grams of high-gluten flour, 10 grams of salt, and 1000 grams of water into the mixer, beat at a medium speed for 5 minutes, and form a dough. Knead repeatedly on the chopping board for 10 minutes with your hands. When the surface is smooth, immerse in 6000 grams of Put it aside in water for 30 minutes, then knead the dough repeatedly by hand for 30 minutes to fully dissolve the starch in the dough. Set aside for 10 hours, the starch precipitates, remove the...

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Abstract

The present invention relates to abelmoschus esculentus and cuttlefish meat flavored Shaanxi cold noodle skins and a preparation technology thereof. The abelmoschus esculentus and cuttlefish meat flavored Shaanxi cold noodle skins comprise the following raw materials in parts by mass: 500-2,000 parts of high-gluten flour, 150-600 parts of fresh cuttlefish net meat, 50-200 parts of abelmoschus esculentus, 25-100 parts of cooked sesame seeds, 5-20 parts of honeysuckles, 7-30 parts of licorice, 2-10 parts of mint leaves, 5-20 parts of salt, 25-100 parts of ice blocks and 1,750-7,000 parts of water. By selecting the specific raw materials, conducing improvement based on ensuring the traditional flavor of the cold noodle skins, and adding the cuttlefish meat, abelmoschus esculentus juice, etc., the preparation technology improves the mouthfeel of the cold noodle skins. The cold noodle skins are strict in material selecting, and scientific and reasonable in formula matching, and meet the requirements in the aspects of nutrition, taste, color and luster, etc. The provided cold noodle skins are fresh, delicate and mellow, and suitable in taste, and can meet the needs of tastes in different regions. The provided method is simple in technology and has a greater promotional value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a formula of okra cuttlefish meat-flavored Shaanxi Liangpi pie crust and a preparation process thereof. Background technique [0002] Shaanxi Liangpi is one of the special snacks of the Han nationality. The Liangpi is mostly made of wheat flour. Its noodles are well-selected, rigorously crafted, and seasoned carefully. It is famous for its "white, thin, light, soft, gluten, and fragrant". . Among Shaanxi snacks, "Liangpi" is one of the most popular varieties, loved by men, women and children, especially young girls. It is sold all year round, and more people eat it in summer. In the streets and alleys of Xi'an, in every town and even in the villages of Shaanxi, there are vendors selling Liangpi everywhere. A table, a few small benches, is a cold noodle stall. As long as there is something for sale, there will be people eating it. Liangpi is soft and smooth,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L17/50A23L19/00A23L33/105
CPCA23V2002/00A23V2200/14A23V2200/16A23V2250/21
Inventor 李锐杨龙飞
Owner LINGNAN NORMAL UNIV
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