Preparation method of brasenia schreberi noodles

Abstract

The invention provides a preparation method of brasenia schreberi noodles. The preparation method comprises the following steps: (a) picking fresh brasenia schreberi as a raw material; (b) sorting the picked brasenia schreberi; (c) cleaning the brasenia schreberi, and removing impurities; (d) chopping or pulping the cleaned brasenia schreberi; (e) mixing the treated brasenia schreberi with flour according to a certain proportion; (f) adding a proper amount of water and other auxiliary materials, and uniformly stirring to form dough; (g) pressing the dough, and cutting into noodle shapes; (h) drying the noodles; (i) cutting off the dried noodles and packaging into finished products; the invention provides the brasenia schreberi noodles which are prepared by taking brasenia schreberi as a special raw material and combining a modern noodle production process. The noodles not only keep the nutritional value and unique flavor of brasenia schreberi, but also have good taste and appearance; through specific process steps, effective combination of the brasenia schreberi and the flour is realized, so that the prepared noodles are nutritional and delicious.

Description

Technical Field

[0001] The invention relates to the technical field of noodle food processing, in particular to a method for making water shield noodles. Background Art

[0002] Vermicelli is a handmade noodle that is white, shiny and tough, and can be stored and cooked for a long time. It can be round and thin, or wide and flat. The main varieties include ordinary vermicelli, colorful vermicelli, and handmade vermicelli. According to the types of auxiliary materials, there are egg vermicelli, tomato vermicelli, spinach vermicelli, carrot vermicelli, kelp vermicelli, lysine vermicelli, etc. Vermicelli has formed a pattern of co-development of staple food type, flavor type, nutrition type, and health type. Vermicelli has always been one of the main noodles that people like because of its good taste, convenience, low price, and easy storage.

[0003] Brasenia schreberi is a perennial aquatic herb in the genus Brasenia of the family Brasenaceae. It has a small rhizome, a slender stem, and many branches. The leaves are dimorphic, with floating leaves in a shield shape, green on the upper side, purple on the lower side, and hairless. The flowers are small, dark purple, with strip-shaped anthers, and the fruits are leathery, oblong-ovate, with curved thorns on the top. The flowering period is June, and the fruiting period is October to November. Brasenia schreberi is named because its tender stems are like filaments. The stems and leaves of Brasenia schreberi are rich in colloid, fresh and smooth, and are known as the "three famous dishes in Jiangnan" together with wild rice stems and sea bass. "Qimin Yaoshu" states: "For the vegetables used in the soup, Brasenia schreberi is the best." Brasenia schreberi is not only a precious ingredient, but also has the effects of clearing heat, reducing swelling, and detoxifying. It is mainly used to treat damp-heat dysentery, jaundice, edema, urinary incontinence, and heat-toxic carbuncle, and has certain medicinal value. During the Western Jin Dynasty, Zhang Han was an official in Luoyang, the capital. When he saw the autumn wind, he thought of the water shield and sea bass in his hometown, so he resigned from his post and returned home. Later generations called the nostalgia for hometown "longing for water shield and sea bass."

[0004] Currently, noodles are a common staple food and there are many varieties of them. However, traditional noodles are mostly made with wheat flour as the main raw material and lack nutrients such as vegetables. Summary of the invention

[0005] The purpose of the present invention is to provide a method for making water shield noodles, so as to achieve the technical effect of effectively combining water shield and flour, so that the prepared noodles are both nutritious and delicious.

[0006] The present invention is implemented by the following technical solution: comprising the following steps:

[0007] (a) picking fresh water shield as raw material;

[0008] (b) sorting the picked water shield;

[0009] (c) washing the water shield to remove impurities;

[0010] (d) chopping or beating the cleaned water shield;

[0011] (e) mixing the processed water shield with flour in a certain ratio;

[0012] (f) adding appropriate amount of water and other auxiliary materials, stirring evenly to form a dough;

[0013] (g) pressing and cutting the dough into noodle shapes;

[0014] (h) drying the noodles;

[0015] (i) Cut the dried noodles and package them into finished products.

[0016] In order to better realize the present invention, the flour is at least one of high-gluten flour, medium-gluten flour or low-gluten flour.

[0017] In order to better implement the present invention, it further includes adding edible salt, edible alkali or other food additives in step (f) to improve the taste and preservation of the noodles.

[0018] In order to better implement the present invention, the drying temperature in the further step (h) is controlled at 50-70° C. and the drying time is 3-6 hours.

[0019] In order to better implement the present invention, the further step (e) is to make noodles according to the ratio of 100 jin of flour to 20 jin of water shield.

[0020] In order to better implement the present invention, the step (d) further comprises steaming the water shield and then chopping or pulping it.

[0021] In order to better realize the present invention, the further step (f) also includes mixing the flour and the water shield and then fermenting them.

[0022] In order to better implement the present invention, the further step (f) also includes folding and rolling the dough multiple times to improve the toughness and taste of the noodles.

[0023] In order to better implement the present invention, the step (i) further includes vacuum packaging the noodles to extend the shelf life.

[0024] The beneficial effects of the present invention are as follows: providing a water shield noodle which is prepared by taking water shield as a characteristic raw material and combining with a modern noodle production process; the noodle not only retains the nutritional value and unique flavor of water shield, but also has a good taste and appearance; through specific process steps, the water shield and flour are effectively combined, so that the prepared noodles are both nutritious and delicious. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the technical solution of the present invention, the accompanying drawings required for use in the present invention will be briefly introduced below. It should be understood that the following accompanying drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these accompanying drawings without paying creative work.

[0026] Figure 1 A flow chart of a method for making water shield noodles provided by the present invention; DETAILED DESCRIPTION

[0027] The technical solution of the present invention will be described below in conjunction with the accompanying drawings of the present invention.

[0028] It should be noted that similar reference numerals and letters represent similar items in the following drawings, so once an item is defined in one drawing, it does not need to be further defined and explained in the subsequent drawings. At the same time, in the description of the present invention, the terms "first", "second", etc. are only used to distinguish the description and cannot be understood as indicating or implying relative importance.

[0029] Please see Figure 1 , Figure 1 The present invention provides a flow chart of a method for making water shield noodles. The method comprises the following steps:

[0030] (a) picking fresh water shield as raw material;

[0031] Water shield usually grows in water bodies such as lakes, ponds or rivers, especially in places with clear water and beautiful environment. When picking, you need to carefully take the water shield out of the water to avoid damaging its delicate parts. The best time to pick it is usually when the water shield is growing vigorously and its leaves are fresh and tender.

[0032] (b) sorting the picked water shield;

[0033] The picked water shield needs to be sorted to remove unqualified parts such as weeds, dead leaves, diseased and insect-infested leaves, etc. The sorting process needs to be carried out carefully to ensure that only fresh and healthy water shield leaves are retained.

[0034] (c) washing the water shield to remove impurities;

[0035] The sorted water shield needs to be washed to remove the mud and impurities on the surface. When washing, you can put the water shield in clean water and rinse it gently, then rub it gently with your hands, taking care not to damage the leaves of the water shield. After washing several times until the water becomes clear, it can be considered that the water shield has been cleaned.

[0036] (d) chopping or beating the cleaned water shield;

[0037] The washed water shield can be further processed, such as grinding. When grinding, a traditional stone mill or a modern electric grinder can be used. Put the water shield into the grinder, add an appropriate amount of clean water, and grind it into fine water shield pulp. During the grinding process, the amount of water can be adjusted as needed to obtain water shield pulp of different concentrations.

[0038] (e) mixing the processed water shield with flour in a certain ratio;

[0039] Mix the processed water shield with flour at a ratio of 100 jin flour to 20 jin water shield.

[0040] (f) adding appropriate amount of water and other auxiliary materials, stirring evenly to form a dough;

[0041] The flour, water shield and water are mixed into dough using a dough mixer. During the process, a quantitatively controlled amount of salt water and edible alkali or other food additives can be added to improve the taste and preservation of the noodles, ensuring the stability and uniformity of the dough quality.

[0042] (g) pressing and cutting the dough into noodle shapes;

[0043] The six parts of the maturing machine, compounding machine, calendering machine, strip cutting machine, rod feeding machine and strip picking machine are connected together to complete the noodle forming stage. The kneaded dough is maturated for 10 minutes and stirred to make the flour fully absorb water and bang to form a wet gluten network. It is sent to the compounding machine to make two sheets of dough at the same time, pressed into one sheet, and then calendered by four-level double rollers to press out a certain specification of dough sheets at a calendering ratio that does not damage the gluten structure. The pressed dough sheets are cut into wet noodles according to different specifications by a noodle cutting knife. The noodles cut into a certain length of length by the automatic rod feeding machine are lifted to the upper parallel chain by the strip picking machine.

[0044] (h) drying the noodles;

[0045] The noodle dryer is composed of an air-energy heat pump main unit with a closed insulation board room, an internal fan bracket, an internal fan, a middle partition, a temperature sensor and other accessories. When there is a certain amount of air, the wind force must be sufficient to stir the hot air flow in the drying room, so that the surface of the noodles forms evaporation under the wind force, and then the increasingly humid air in the drying room is taken away, and condensed and dehumidified through the dehumidification device of the main unit in the noodle dryer. After 3-6 hours, the noodles are dried, the main unit automatically stops, and the drying room door is opened to allow the internal and external temperatures to form a balanced isotherm. After 1 hour, subsequent operations on the noodles can be started.

[0046] (i) Cut the dried noodles and package them into finished products.

[0047] It consists of a unloading machine, a shaping machine, a noodle cutting machine, a control cabinet, etc. After 3-6 hours of drying, the noodles are sent to the noodle cutting machine like a straight line, cut into pieces of the same length, and then measured and packaged into beautiful and economical products.

[0048] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art can easily think of changes or substitutions within the technical scope disclosed by the present invention, which should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A method for making water shield noodles, characterized in that: The following steps are involved: (a) picking fresh water shield as raw material; (b) sorting the picked water shield; (c) washing the water shield to remove impurities; (d) chopping or beating the cleaned water shield; (e) mixing the processed water shield with flour in a certain ratio; (f) adding appropriate amount of water and other auxiliary materials, stirring evenly to form a dough; (g) pressing and cutting the dough into noodle shapes; (h) drying the noodles; (i) Cut the dried noodles and package them into finished products.

2. The method for making water shield noodles according to claim 1, characterized in that: The flour is at least one of high-gluten flour, medium-gluten flour or low-gluten flour.

3. The method for making water shield noodles according to claim 1, characterized in that: The method further comprises adding edible salt, edible alkali or other food additives in step (f) to improve the taste and preservation property of the noodles.

4. The method for making water shield noodles according to claim 1, characterized in that: The drying temperature in step (h) is controlled at 50-70° C. for 3-6 hours.

5. The method for making water shield noodles according to claim 1, characterized in that: In the step (e), noodles are prepared according to a ratio of 100 jin of flour to 20 jin of water shield.

6. The method for making water shield noodles according to claim 1, characterized in that: The step (d) further comprises steaming the water shield and then chopping or beating the water shield.

7. The method for making water shield noodles according to claim 1, characterized in that: The step (f) further comprises mixing the flour and the water shield and then fermenting them.

8. The method for making water shield noodles according to claim 1, characterized in that: The step (f) also includes folding and rolling the dough multiple times to improve the toughness and taste of the noodles.

9. The method for making water shield noodles according to claim 1, characterized in that: The step (i) further comprises vacuum packaging the noodles to extend the shelf life.

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