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Salt-baked black-rice and chicken-bone noodles and manufacturing method thereof

A technology of salt-baked chicken and vermicelli, applied in the field of food processing, which can solve the problems of difficult control of the amount of chicken bone powder added in bone meal processing methods, insufficient utilization of chicken bone processing, and single color and flavor, so as to facilitate human body absorption and prevent cancer Effects of improving memory and nutritional value

Inactive Publication Date: 2019-01-18
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the problems of low nutritional value and single color and flavor in the traditional noodle processing process, and the existing salt-baked chicken by-product chicken bone processing is insufficient, the added value is not high, and the bone powder processing method has limitations As well as the defects and deficiencies that the addition of chicken bone powder is difficult to control, a preparation method of salt-baked chicken bone powder is provided, and it is added to flour, supplemented with purple rice flour, purple cabbage and other ingredients to make dried noodles, which greatly improves the quality of noodles. health function and nutritional value

Method used

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  • Salt-baked black-rice and chicken-bone noodles and manufacturing method thereof
  • Salt-baked black-rice and chicken-bone noodles and manufacturing method thereof
  • Salt-baked black-rice and chicken-bone noodles and manufacturing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0053] 1. A salt-baked purple rice chicken bone vermicelli, comprising the following raw materials in parts by weight (kg): 110 parts of wheat flour, 8 parts of purple rice flour, 6 parts of salt-baked chicken bone powder, 1.5 parts of table salt, and 0.2 part of sodium alginate , 8 parts of purple cabbage, 2 parts of mulberries, and 3 parts of blueberries.

[0054] 2, the preparation method of the purple rice chicken bone vermicelli of described salt-baked flavor, comprises the following steps:

[0055] (1) Divide the salt-baked chicken racks into small pieces, cook and sterilize at high temperature, cook at 121°C for 1 hour, then depressurize and exhaust and cool naturally to below 90°C;

[0056] (2) Separate the boiled raw materials from the flesh and oil from water, dry the flesh and rake them into a mixing crusher for crushing, mix the crushed chicken bones with water, and grind them with a stone mill for 90 minutes; filter the obtained slurry with four layers of gauze ,...

Embodiment 2

[0062] 1. A salt-baked purple rice chicken bone noodle, comprising the following raw materials in parts by weight (kg): 110 parts of wheat flour, 8.5 parts of purple rice flour, 7 parts of salt-baked chicken bone powder, 1.75 parts of table salt, and 0.22 parts of sodium alginate , 9 parts of purple cabbage, 2.5 parts of mulberries, and 3.5 parts of blueberries.

[0063] 2, the preparation method of the purple rice chicken bone vermicelli of described salt-baked flavor, comprises the following steps:

[0064] (1) Divide the salt-baked chicken racks into small pieces, cook and sterilize at high temperature, cook at 121°C for 1 hour, then depressurize and exhaust and cool naturally to below 90°C;

[0065] (2) Separate the boiled raw materials from the flesh and oil from water, dry the flesh and rake them into a mixing crusher for crushing, mix the crushed chicken bones with water, and grind them with a stone mill for 90 minutes; filter the obtained slurry with four layers of gau...

Embodiment 3

[0071] 1. A salt-baked purple rice chicken bone dried noodle, comprising the following raw materials in parts by weight (kg): 110 parts of wheat flour, 9 parts of purple rice flour, 8 parts of salt-baked chicken bone powder, 2.0 parts of table salt, and 0.24 parts of sodium alginate , 10 parts of purple cabbage, 3 parts of mulberries, and 4 parts of blueberries.

[0072] 2, the preparation method of the purple rice chicken bone vermicelli of described salt-baked flavor, comprises the following steps:

[0073] (1) Divide the salt-baked chicken racks into small pieces, cook and sterilize at high temperature, cook at 121°C for 1 hour, then depressurize and exhaust and cool naturally to below 90°C;

[0074] (2) Separate the boiled raw materials from the flesh and oil from water, dry the flesh and rake them into a mixing crusher for crushing, mix the crushed chicken bones with water, and grind them with a stone mill for 90 minutes; filter the obtained slurry with four layers of gau...

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Abstract

The invention discloses salt-baked black-rice and chicken-bone noodles and a manufacturing method thereof. The chicken bone powder is produced through a high-temperature and high-pressure cooking method and a method of combining mechanical pulverizing and traditional millstone grinding, the oil odor of the bone can be removed, and the salt-baked flavor and the nutrition component of the chicken bone are reserved; and the chicken bone powder is used for preparing the salt-baked black-rice and chicken-bone noodles which comprise the following raw materials: wheat flour, black rice flour, salt-baked chicken bone powder, salt, sodium alginate, purple cabbage, mulberry, blueberry, VC, D-sodium erythorbate and water. The salt-baked black-rice and chicken-bone noodles disclosed by the invention are attractive in color, rich in nutrition and unique in salt-baked flavor and have a healthcare function, the pursuits on the nutrition and health, the eating quality and the taste flavor of the noodles product by a consumer are satisfied, and the noodles have an development and utilization value.

Description

technical field [0001] The invention belongs to the technical field of food processing. More specifically, it relates to a salt-baked purple rice chicken bone vermicelli and a preparation method thereof. Background technique [0002] Noodles are a kind of dough kneaded from grain or bean flour with water, which is then either pressed or rolled into sheets and then cut or pressed, or made into strips (narrow or wide, or Flat or round) or small flake food is a traditional staple food with a long history in our country. However, with the development of science and technology, people's consumption concepts and eating habits change, people pay more and more attention to the impact of diet on health, and the consumption of noodle products begins to change from food and clothing to well-off, nutritious, functional, and health-care. Noodles processed from simple grains or beans have low nutritional value. If they are used as staple food for a long time, they will cause nutritional...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L13/60A23L33/10A23L5/41A21D2/36A21D2/34A21D2/08
CPCA21D2/08A21D2/34A21D2/36A23V2002/00A23L5/41A23L7/109A23L13/60A23L33/10A23V2200/308A23V2200/302A23V2200/30
Inventor 宋贤良李婷黄苇叶盛英
Owner SOUTH CHINA AGRI UNIV
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