Fuzhuan tea hele and preparation process thereof
By adding tea and various seed powder to the, combined with specific preparation processes, the existing puppet varieties are single, taste and nutritional value, and realize the improvement of the taste and nutritional value of the product.
Patent Information
- Application Number
- CN202411466027.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-21
- Publication Date
- 2025-01-21
AI Technical Summary
The existing pizza varieties are single, with relatively single taste and nutritional value, and lack diversity and room for improvement.
Fu tea dumplings are prepared using a variety of raw materials such as Fu tea, nut powder, grain flour, and vegetable and fruit powder, combined with specific preparation processes, such as Fu tea water brewing, dough pressing, aging, and drying.
Through the addition of tea, the taste diversity and nutritional value of the tadpoles are improved. The addition of nut powder, grain powder, and vegetable and vegetable powder has further improved the nutritional value of the cricket, and prepare the process to ensure the flavor and nutrition of the product.
Smart Images
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Figure BDA0005093348170000071
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of food processing, and in particular to a kind of Fucha noodles and a preparation process thereof. Background Art
[0002] Hele noodles are one of the traditional noodle dishes in some parts of northern China. The maker first places the hele bed above the pot, puts the kneaded buckwheat noodles and sorghum noodles in the bed, and sits on a lever to squeeze the noodles into long strips and cook them in the pot. Currently, the common hele varieties are single, and the taste and nutritional value are also relatively single, which needs to be improved. Summary of the invention
[0003] In order to improve the taste and nutritional value of noodles, the present application provides a Fucha noodles and a preparation process thereof.
[0004] In the first aspect, the present application provides a kind of Fucha Hele, which adopts the following technical scheme: A kind of Fucha noodles, the raw materials of which include the following components in parts by weight: 15-25 parts of buckwheat flour, 15-20 parts of superfine flour, 8-12 parts of purified water, 0.1-0.3 parts of Fucha, and 0.3-0.5 parts of calcium hydroxide.
[0005] By adopting the above technical scheme, Fu'er tea has multiple health functions and has a unique aroma and taste. Therefore, the addition of Fu'er tea not only retains the traditional flavor of noodle, but also gives noodle a unique tea aroma, thereby enhancing the taste diversity and nutritional value of the product.
[0006] In a specific embodiment, the raw materials of the noodles also include 0.4-0.5 parts by weight of food powder, and the food powder includes one or more of nut powder, grain powder, and vegetable and fruit powder.
[0007] By adopting the above technical solution, the nutritional value of noodles can be further improved by adding nut powder, grain powder, and vegetable and fruit powder.
[0008] In a specific embodiment, the nut powder includes one or more of walnut powder, almond powder, and cashew powder.
[0009] In a specific embodiment, the cereal flour includes one or more of black sesame flour, oat flour, brown rice flour, and corn flour.
[0010] In a specific embodiment, the vegetable and fruit powder includes one or more of red date powder, carrot powder, spinach powder and tomato powder.
[0011] In a specific embodiment, the raw materials of the noodles also include 0.1 to 0.2 parts by weight of condiments, and the condiments include spicy sauce, hot and spicy sauce, or a mixture of the two.
[0012] By adopting the above technical solution, the addition of spicy sauce and hot and spicy sauce can further enrich the taste of noodles.
[0013] In the second aspect, the present application provides a preparation process of Fucha Hele, which adopts the following technical scheme: A preparation process of Fucha Hele comprises the following steps: Preparation: boil purified water, then brew Fu tea to obtain Fu tea water; Mixing the dough: Mix the buckwheat flour, superfine flour and calcium hydroxide evenly, add the Fu tea water and mix at a low speed to obtain the dough; Pressing: Use a noodle machine to press the dough into wet noodles, then spray rapeseed oil and age; Drying: Dry the aged wet noodles until the center temperature is below 20°C to obtain the first-grade product; Packaging: Cut, package and store the primary product to obtain Fucha Hele.
[0014] By adopting the above technical scheme, the Fu tea is first brewed with purified water to obtain Fu tea water, then the Fu tea water is used to knead dough, and finally the obtained dough is pressed, aged, dried and packaged to obtain Fu tea noodles with good flavor and nutritional value.
[0015] In a specific feasible implementation scheme, the material preparation steps are: the material preparation steps are: first drying the Pu'er tea at 70-80°C for 20-30min, then washing the dried Pu'er tea with boiling water, then boiling purified water, and brewing the washed Pu'er tea for 40-60min, the brewing temperature is 90-100°C, removing the tea residue, cooling to below 20°C, and obtaining Pu'er tea water.
[0016] By adopting the above technical scheme, the Fu tea is first dried to remove moisture from the tea leaves and stimulate the aroma, then the tea is washed to remove impurities, and the tea leaves can be pre-soaked to facilitate the precipitation of effective ingredients in the tea leaves. Finally, purified water is used to brew the tea to obtain Fu tea water with good aroma and nutritional value.
[0017] In a specific implementation scheme, the dough kneading step is: premixing buckwheat flour and superfine flour, then adding calcium hydroxide and stirring to mix evenly, adding Fu tea water and stirring at a low speed to obtain dough.
[0018] By adopting the above technical solution, buckwheat flour and superfine flour are pre-mixed first, so as to improve the uniformity of subsequent dough kneading.
[0019] In a specific embodiment, in the pressing step, the aging time is 8-12 hours and the temperature is 40-50°C.
[0020] By adopting the above technical solution, the aging conditions are further limited, so that the taste of Fucha noodles can be further improved.
[0021] In summary, the present application includes at least one of the following beneficial technical effects: 1. The Fu tea in this application has multiple health functions and unique aroma and taste. Therefore, the addition of Fu tea not only retains the traditional flavor of Hele, but also gives Hele a unique tea aroma, thereby improving the taste diversity and nutritional value of the product; 2. The addition of nut powder, grain powder, and vegetable and fruit powder in this application can further improve the nutritional value of Hele; 3. The method of the present application first uses purified water to brew Fu tea to obtain Fu tea water, then uses the Fu tea water to knead dough, and finally presses, ages, dries, and packages the obtained dough to obtain Fu tea noodles with good flavor and nutritional value. DETAILED DESCRIPTION
[0022] The present application is further described in detail below with reference to the embodiments.
[0023] All raw materials in the embodiment can be obtained commercially. The superfine flour is Jinmailang superfine flour; nut flour includes but is not limited to a mixture of one or more of walnut flour, almond flour, and cashew flour, preferably walnut flour in this application; grain flour includes but is not limited to a mixture of one or more of black sesame flour, oatmeal flour, brown rice flour, and corn flour, preferably black sesame flour in this application; vegetable and fruit powder includes but is not limited to a mixture of one or more of red date powder, carrot powder, spinach powder, and tomato powder, preferably red date powder in this application. Example
[0024] Example 1 Embodiment 1 provides a preparation process of Fucha Hele, comprising the following steps: Preparation: boil 8 kg of purified water, then break 0.1 kg of Fu tea into pieces and brew for 60 minutes at a brewing temperature of 95°C, remove the tea residue, and cool to below 20°C to obtain Fu tea water; Mixing the dough: 15 kg of buckwheat flour, 15 kg of superfine flour and 0.3 kg of calcium hydroxide are mixed evenly, and then the mixture is added with Fu tea water and stirred at a low speed to obtain dough; Pressing: Use a noodle machine to press the dough into wet noodle, control the moisture of the wet noodle to 35-40%, then spray rapeseed oil and age at 40°C for 12h; Drying: Dry the aged wet noodles until the center temperature is below 20°C to obtain the first-grade product; Packaging: Cut and package the primary product, store it at 20°C to obtain Fucha Hele.
[0025] Example 2 Embodiment 2 provides a preparation process of Fucha Hele, comprising the following steps: Preparation: boil 10 kg of purified water, then break 0.25 kg of Fu tea into pieces and brew for 60 minutes at a brewing temperature of 95°C, remove the tea residue, and cool to below 20°C to obtain Fu tea water; Mixing the dough: 20 kg of buckwheat flour, 17.5 kg of superfine flour and 0.39 kg of calcium hydroxide are mixed evenly, and then the mixture is added with Fu tea water and stirred at a low speed to obtain dough; Pressing: Use a noodle machine to press the dough into wet noodle, control the moisture of the wet noodle to 35-40%, then spray rapeseed oil and age at 40°C for 12h; Drying: Dry the aged wet noodles until the center temperature is below 20°C to obtain the first-grade product; Packaging: Cut and package the primary product, store it at 20°C to obtain Fucha Hele.
[0026] Example 3 Embodiment 3 provides a preparation process of Fucha Hele, comprising the following steps: Preparation: boil 12 kg of purified water, then break 0.3 kg of Fu tea into pieces and brew for 60 minutes at a brewing temperature of 95°C, remove the tea residue, and cool to below 20°C to obtain Fu tea water; Mixing the dough: 25 kg of buckwheat flour, 20 kg of superfine flour and 0.5 kg of calcium hydroxide are mixed evenly, and then the mixture is added with Fu tea water and stirred at a low speed to obtain dough; Pressing: Use a noodle machine to press the dough into wet noodle, control the moisture of the wet noodle to 35-40%, then spray rapeseed oil and age at 40°C for 12h; Drying: Dry the aged wet noodles until the center temperature is below 20°C to obtain the first-grade product; Packaging: Cut and package the primary product, store it at 20°C to obtain Fucha Hele.
[0027] Example 4 Embodiment 4 provides a preparation process of Fucha Hele, comprising the following steps: Preparation: boil 10 kg of purified water, then break 0.25 kg of Fu tea into pieces and brew for 60 minutes at a brewing temperature of 95°C, remove the tea residue, and cool to below 20°C to obtain Fu tea water; Mixing dough: 20 kg of buckwheat flour, 17.5 kg of superfine flour and 0.39 kg of calcium hydroxide are stirred and mixed evenly, then 0.45 kg of food powder is added, stirred and mixed evenly, and finally, Fu tea water is added and stirred at a low speed to obtain dough; wherein the food powder is a mixture of nut powder, grain powder and vegetable and fruit powder, and the weight ratio of the nut powder, grain powder and vegetable and fruit powder is 1:1:1, the nut powder is walnut powder, the grain powder is black sesame powder, and the vegetable and fruit powder is red date powder; Pressing: Use a noodle machine to press the dough into wet noodle, control the moisture of the wet noodle to 35-40%, then spray rapeseed oil and age at 40°C for 12h; Drying: Dry the aged wet noodles until the center temperature is below 20°C to obtain the first-grade product; Packaging: Cut and package the primary product, store it at 20°C to obtain Fucha Hele.
[0028] Example 5 Embodiment 5 provides a preparation process of Fucha Hele, comprising the following steps: Preparation: boil 10 kg of purified water, then break 0.25 kg of Fu tea into pieces and brew for 60 minutes at a brewing temperature of 95°C, remove the tea residue, and cool to below 20°C to obtain Fu tea water; Mixing dough: 20kg of buckwheat flour, 17.5kg of superfine flour and 0.39kg of calcium hydroxide are stirred and mixed evenly, then 0.45kg of food powder and 0.15kg of seasoning are added and stirred and mixed evenly, and finally, Fu tea water is added and stirred at a low speed to obtain dough; wherein the food powder is a mixture of nut powder, grain powder and vegetable and fruit powder, and the weight ratio of the nut powder, grain powder and vegetable and fruit powder is 1:1:1, the nut powder is walnut powder, the grain powder is black sesame powder, and the vegetable and fruit powder is red date powder; the seasoning is spicy sauce; Pressing: Use a noodle machine to press the dough into wet noodle, control the moisture of the wet noodle to 35-40%, then spray rapeseed oil and age at 40°C for 12h; Drying: Dry the aged wet noodles until the center temperature is below 20°C to obtain the first-grade product; Packaging: Cut and package the primary product, store it at 20°C to obtain Fucha Hele.
[0029] Example 6 Embodiment 6 provides a preparation process of Fucha Hele, comprising the following steps: Preparation: Break 0.25 kg of Fu tea into pieces and dry them at 75°C for 25 minutes. Then wash the dried Fu tea with boiling water. Then boil 10 kg of purified water and brew the washed Fu tea for 60 minutes at 95°C. Remove the tea residue and cool to 20°C to obtain Fu tea water. Mixing dough: 20kg of buckwheat flour, 17.5kg of superfine flour and 0.39kg of calcium hydroxide are stirred and mixed evenly, then 0.45kg of food powder and 0.15kg of seasoning are added and stirred and mixed evenly, and finally, Fu tea water is added and stirred at a low speed to obtain dough; wherein the food powder is a mixture of nut powder, grain powder and vegetable and fruit powder, and the weight ratio of the nut powder, grain powder and vegetable and fruit powder is 1:1:1, the nut powder is walnut powder, the grain powder is black sesame powder, and the vegetable and fruit powder is red date powder; the seasoning is spicy sauce; Pressing: Use a noodle machine to press the dough into wet noodle, control the moisture of the wet noodle to 35-40%, then spray rapeseed oil and age at 40°C for 12h; Drying: Dry the aged wet noodles until the center temperature is below 20°C to obtain the first-grade product; Packaging: Cut and package the primary product, store it at 20°C to obtain Fucha Hele.
[0030] Example 7 Embodiment 7 provides a preparation process of Fucha Hele, comprising the following steps: Preparation: Break 0.25 kg of Fu tea into pieces and dry them at 75°C for 25 minutes. Then wash the dried Fu tea with boiling water. Then boil 10 kg of purified water and brew the washed Fu tea for 60 minutes at 95°C. Remove the tea residue and cool to 20°C to obtain Fu tea water. Mixing dough: premix 20kg of buckwheat flour and 17.5kg of superfine flour, then add 0.39kg of calcium hydroxide and stir to mix evenly, then add 0.45kg of food powder and 0.15kg of seasoning and stir to mix evenly, finally add Fu tea water and stir at a low speed to obtain dough; wherein the food powder is a mixture of nut powder, grain powder and vegetable and fruit powder, and the weight ratio of the nut powder, grain powder and vegetable and fruit powder is 1:1:1, the nut powder is walnut powder, the grain powder is black sesame powder, and the vegetable and fruit powder is red date powder; the seasoning is spicy sauce; Pressing: Use a noodle machine to press the dough into wet noodle, control the moisture of the wet noodle to 35-40%, then spray rapeseed oil and age at 40°C for 12h; Drying: Dry the aged wet noodles until the center temperature is below 20°C to obtain the first-grade product; Packaging: Cut and package the primary product, store it at 20°C to obtain Fucha Hele.
[0031] Example 8 The difference between Example 8 and Example 7 is that, during pressing, the dough is pressed into wet noodles using a noodle machine, the moisture content of the wet noodles is controlled to be 35-40%, and then rapeseed oil is sprayed and aged at 45°C for 10 hours; the remaining steps are consistent with Example 7.
[0032] Example 9 The difference between Example 9 and Example 7 is that, during pressing, the dough is pressed into wet noodles using a noodle machine, the moisture content of the wet noodles is controlled to be 35-40%, and then rapeseed oil is sprayed and aged at 50°C for 8h; the remaining steps are consistent with Example 7.
[0033] Comparative Example Comparative Example 1 Comparative Example 1 provides a preparation process of Hele, comprising the following steps: Mixing the dough: 15 kg of buckwheat flour, 15 kg of superfine flour and 0.3 kg of calcium hydroxide are stirred and mixed evenly, and 8 kg of purified water is added and stirred at a low speed to obtain dough; Pressing: Use a noodle machine to press the dough into wet noodle, control the moisture of the wet noodle to 35-40%, then spray rapeseed oil and age at 40°C for 12h; Drying: Dry the aged wet noodles until the center temperature is below 20°C to obtain the first-grade product; Packaging: Cut and package the primary product, store it at 20°C to obtain noodles.
[0034] Performance test: Taste test: Boil the noodles in each embodiment and comparison grain in water, take out the product after it is cooked, and let the tasters score the tea aroma and taste of the noodles according to the scoring standards in Table 1. Ten tasters taste each sample and take the average value.
[0035] Table 1 Scoring criteria for Hele Table 2 Scoring results of Hele Combining Example 1 and Comparative Example 1, the noodle soup in Example 1 has a unique tea aroma. It can be seen that when preparing noodle soup, using Pu'er tea water to knead the dough not only retains the traditional flavor of noodle soup, but also gives noodle soup a unique tea aroma, thereby enhancing the taste diversity and nutritional value of noodle soup.
[0036] In combination with Examples 1-3, the tea aroma and taste of the noodles in Example 2 are better. It can be seen that when kneading the dough, the ratio of the raw materials in Example 2 is optimal, so that the noodles with the best taste are finally obtained.
[0037] Combining Example 2 and Example 4, the taste of the noodles in Example 4 is better, but the tea aroma is slightly weak. It can be seen that when kneading the dough, adding walnut powder, black sesame powder, and a composite food powder composed of black sesame powder can further improve the taste of the noodles, but it will affect the tea aroma.
[0038] Combining Example 4 and Example 5, the taste of the noodles in Example 5 is better, but the tea aroma is slightly weak. It can be seen that adding spicy sauce when kneading the dough can further improve the taste of the noodles, but it will cover up some of the tea aroma.
[0039] Combining Example 5 and Example 6, the tea aroma of the noodle soup in Example 6 is stronger. It can be seen that when preparing the materials, the Pu'er tea is first dried to remove the moisture in the tea leaves and stimulate the aroma, and then the tea leaves are washed to remove impurities. The tea leaves can also be pre-soaked to facilitate the precipitation of effective ingredients in the tea leaves, and finally purified water is used for brewing, which can improve the tea aroma of the final noodle soup.
[0040] Combining Example 6 and Example 7, the taste of the noodles in Example 7 is better. It can be seen that when kneading the dough, pre-mixing the buckwheat flour and the superfine flour can improve the uniformity of the subsequent kneading, thereby further improving the taste of the noodles.
[0041] In combination with Examples 7-9, the taste of the noodles in Example 8 is the best and the tea aroma is the most intense, which shows that during aging, the aging conditions in Example 8 are the best.
[0042] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.
Claims
1. A Fucha Hele, characterized by: The raw materials of the noodles include the following components in parts by weight: 15-25 parts of buckwheat flour, 15-20 parts of superfine flour, 8-12 parts of purified water, 0.1-0.3 parts of Fu tea, and 0.3-0.5 parts of calcium hydroxide.
2. The Fucha Hele according to claim 1, characterized in that: The raw materials of the noodles also include 0.4-0.5 parts by weight of food powder, and the food powder includes one or more of nut powder, grain powder, and vegetable and fruit powder.
3. The Fucha Hele according to claim 2, characterized in that: The nut powder includes one or more of walnut powder, almond powder and cashew powder.
4. The Fucha Hele according to claim 2, characterized in that: The cereal powder includes one or more of black sesame powder, oatmeal powder, brown rice powder and corn powder.
5. The Fucha Hele according to claim 2, characterized in that: The vegetable and fruit powder includes one or more of red date powder, carrot powder, spinach powder and tomato powder.
6. The Fucha Hele according to claim 1, characterized in that: The raw materials of the noodles also include 0.1-0.2 parts by weight of seasonings, and the seasonings include spicy sauce, hot and spicy sauce, or a mixture of the two.
7. A process for preparing Fucha Hele according to any one of claims 1 to 6, characterized in that: The following steps are involved: Preparation: boil purified water, then brew Fu tea to obtain Fu tea water; Mixing the dough: Mix the buckwheat flour, superfine flour and calcium hydroxide evenly, add the Fu tea water and mix at a low speed to obtain the dough; Pressing: Use a noodle machine to press the dough into wet noodles, then spray rapeseed oil and age; Drying: Dry the aged wet noodles until the center temperature is below 20°C to obtain the first-grade product; Packaging: Cut, package and store the primary product to obtain Fucha noodles.
8. The preparation process of Fucha Hele according to claim 7, characterized in that: The preparation steps are as follows: drying the Fu tea at 70-80°C for 20-30min, washing the dried Fu tea with boiling water, boiling purified water, brewing the washed Fu tea for 40-60min at a brewing temperature of 90-100°C, removing tea residues, cooling to below 20°C, and obtaining Fu tea water.
9. The preparation process of Fucha Hele according to claim 7, characterized in that: The dough kneading step comprises: premixing buckwheat flour and superfine flour, then adding calcium hydroxide and stirring to mix evenly, adding Fu tea water and stirring at a low speed to obtain dough.
10. The preparation process of Fucha Hele according to claim 7, characterized in that: In the pressing step, the aging time is 8-12 hours and the temperature is 40-50°C.