阅读说明：本技术 一种荞面饸饹的制作方法 (Method for making buckwheat hele noodles ) 是由 额日和木 于 2019-09-16 设计创作，主要内容包括：本发明公开了一种荞面饸饹的制作方法,取荞麦加工成荞面粉后用温水和匀,揉成面团状待用；将腌制的酸菜用清水浸泡,与适量葱姜一起切成细丝,再取新鲜的猪肉切丝,一起倒入锅中翻炒然后加清水用小火慢炖至热；取鸡肉和鸡骨架清洗倒入锅中,加葱、姜、蒜、盐用温水炖煮24小时至汤色近白,肉骨酥烂为至,捞出残余料,得到鸡汤制成酸菜卤汁,取荞面团下锅,待荞面饸饹漂浮出水后再煮两分钟左右,捞入碗中盛一勺酸菜卤汁,即得到一碗荞面饸饹；依照本发明方法制作的荞面饸饹,含有荞面本身具有的丰富蛋白质,B族维生素,矿物营养素等,以及酸菜氨基酸,粗纤维,维生素C钙,磷及铁等,而猪肉含有大量易被人吸收的营养成份,可以补钙。(The invention discloses a method for preparing buckwheat hele noodles, which comprises the steps of processing buckwheat into buckwheat flour, uniformly mixing with warm water, and kneading into dough for later use; soaking pickled Chinese sauerkraut in clear water, cutting with appropriate amount of herba Alii Fistulosi and rhizoma Zingiberis recens into fine threads, shredding fresh Carnis Sus Domestica, parching, adding clear water, and stewing with slow fire to hot; cleaning chicken and chicken skeleton, pouring into a pot, adding scallion, ginger, garlic and salt, stewing for 24 hours with warm water until the soup color is nearly white, completely crisping the meat bones, fishing out the residual materials to obtain chicken soup to prepare pickled vegetable marinade, taking buckwheat dough, putting into the pot, boiling for about two minutes after buckwheat noodles, buckwheat noodles and buckwheat noodles float out of water, fishing out a spoon of pickled vegetable marinade in a bowl, and obtaining a bowl of buckwheat noodles; the buckwheat noodles prepared by the method contain rich protein, B vitamins, mineral nutrients and the like of buckwheat, as well as pickled Chinese cabbage amino acid, crude fiber, vitamin C calcium, phosphorus, iron and the like, and pork contains a large amount of nutrient components which are easily absorbed by people and can supplement calcium.)

1. A method for making buckwheat hele noodles is characterized by comprising the following steps:

1) processing buckwheat into buckwheat flour, uniformly mixing with warm water, and kneading into a dough for later use;

2) soaking pickled Chinese sauerkraut in clear water, and removing redundant acid juice and floating substances;

3) cutting the soaked pickled Chinese cabbage into filaments with the width of 5mm for later use, and preparing a proper amount of green onion and ginger to be cut into filaments;

4) cutting fresh pork into 5 mm-wide shredded pork;

5) adding a proper amount of sesame oil into a frying pan, heating, adding shredded scallion and ginger, frying to obtain fragrance, adding a proper amount of soy sauce and salt, quickly pouring shredded pork into the pan, frying, adding shredded pickled Chinese cabbage, frying, adding clear water, and slowly stewing with slow fire after the shredded pork changes color, and adding pickled Chinese cabbage, frying and frying;

6) cleaning chicken and chicken skeleton, pouring into a pot, adding scallion, ginger, garlic and salt, stewing with warm water until the color of the soup is nearly white and the meat bone is crisp, taking out the residual materials, and reserving the chicken soup for later use;

7) pouring the raw materials obtained in the step 5) into the chicken soup, and heating the raw materials with a slow fire to obtain pickled Chinese cabbage marinade for later use;

8) 300 g of buckwheat dough obtained in the step 1) is uniformly kneaded and put into a buckwheat noodle bed, when clean water in a pot is boiled, a pressing handle of the buckwheat noodle bed is extruded to enable buckwheat noodles to be in a linear shape and slowly put into the pot, when buckwheat noodles float out of water, the buckwheat noodles are boiled for about two minutes, and then the buckwheat noodles are taken out of a bowl and filled with a spoon of pickled vegetable marinade, so that a bowl of buckwheat noodles is obtained.

2. The method for making buckwheat noodles according to claim 1, wherein buckwheat flour having a storage life of less than three months is selected in the step 1).

3. The method for making buckwheat noodles as claimed in claim 1, wherein the soaking time in water in step 2) is about 12 hours.

4. The method for making buckwheat noodles according to claim 1, wherein the pork in step 4) is streaky pork.

5. The method for making buckwheat noodles, as claimed in claim 1, wherein said step 5) further comprises adding wild mushroom, daylily and leek flower.

6. The method for preparing buckwheat hele noodles as claimed in claim 1, wherein beef and mutton are further added in the step 6).

Technical Field

The invention belongs to the technical field of food processing, and relates to a method for making buckwheat hele noodles.

Background

Buckwheat, also called sweet wheat, rye and triangle wheat, is native to northern areas of China and is a plant suitable for growing under high and cold climate conditions. The planting history of China has been about 2500 years, poems of 'David such as semen Avenae Nudae, mussel I holding pepper' exist in the 'poetry book' in the West week, spring and autumn, and the 'semen Avenae Nudae' is buckwheat. The written buckwheat in the book of Bencao gang mu of the famous medical scientist Li Shizhen of the Ming Dynasty is the good recognition of buckwheat nutrition diet, because buckwheat can reduce qi and widen intestines, so it can relieve gastrointestinal food stagnation and treat turbid stagnation, diarrhea and dysentery, abdominal pain and qi ascending.

With the further research on buckwheat from the aspects of medicine, pharmacology, nutrition and dietology and health care medicine, the modern people prove that: buckwheat is the most nutritious and health-care food in all cereal crops, and has the food therapy effects of reducing blood fat, blood sugar and blood pressure. The nourishing wheat is the most nutritious food in all cereals, and is rich in starch, protein, amino acid, vitamin P, vitamin B1, B2, rutin, magnesium, total flavone, etc. In addition, buckwheat contains amino acids essential to human body.

Buckwheat Hele noodles have dietotherapy effect on diabetes, hypertension, coronary heart disease and other diseases, and are excellent health food. However, the traditional buckwheat hele noodle has single nutrient component and is relatively lack of vitamins, amino acids and dietary fibers.

Disclosure of Invention

The invention aims to make up for the defects of the traditional buckwheat noodles and provide a method for making buckwheat noodles with more balanced nutrition.

The technical scheme adopted by the invention for solving the technical problems is as follows: a method for making buckwheat hele noodles comprises the following steps:

1) processing buckwheat into buckwheat flour, uniformly mixing with warm water, and kneading into a dough for later use;

2) soaking pickled Chinese sauerkraut in clear water, and removing redundant acid juice and floating substances;

3) cutting the soaked pickled Chinese cabbage into filaments with the width of 5mm for later use, and preparing a proper amount of green onion and ginger to be cut into filaments;

4) cutting fresh pork into 5 mm-wide shredded pork;

5) adding a proper amount of sesame oil into a frying pan, heating to eighty percent, pouring shredded scallion and ginger, stir-frying to generate fragrance, adding a proper amount of soy sauce and salt, quickly pouring shredded pork into the pan, stir-frying, pouring shredded pickled Chinese cabbage after the shredded pork is discolored, stir-frying, adding clear water, and slowly stewing with slow fire until the shredded pork is hot;

6) cleaning chicken and chicken skeleton, pouring into a pot, adding scallion, ginger, garlic and salt, stewing for 24 hours with warm water until the color of the soup is nearly white and the meat bone is crisp, taking out the residual materials, and leaving chicken soup for later use;

7) pouring the raw materials obtained in the step 5) into the chicken soup, and heating the raw materials with a slow fire to obtain pickled Chinese cabbage marinade for later use;

8) 300 g of buckwheat dough obtained in the step 1) is uniformly kneaded and put into a buckwheat noodle bed, when the buckwheat noodle bed is boiled in clear water in a water boiler, the buckwheat noodle bed is pressed to make the buckwheat noodle linear and slowly put into the boiler, when the buckwheat noodle floats out of water, the buckwheat noodle bed is boiled for about two minutes, and then the buckwheat noodle bed is taken out into a bowl and filled with a spoon of pickled vegetable marinade, so that the bowl buckwheat noodle is obtained.

Further, buckwheat flour with a storage period within three months is selected in the step 1).

Further, the soaking time of the clean water in the step 2) is about 12 hours.

Further, the pork in the step 4) is streaky pork.

Further, wild mushrooms, daylily and leek flowers are also added in the step 5).

Further, beef and mutton are added in the step 6).

The invention has the beneficial effects that: the buckwheat noodles prepared by the method contain rich protein, B vitamins, mineral nutrients and the like of buckwheat, and amino acids, crude fibers, vitamin C calcium, phosphorus, iron and the like which are unique to pickled Chinese cabbage, wild mushrooms, daylily and leek flowers, and pork, mutton and beef contain a large amount of nutrient components which are easily absorbed by people, so that the buckwheat noodles can supplement calcium, and have good calcium supplementing effect on children or the middle-aged and old people with calcium deficiency.

Detailed Description

A historical source of buckwheat.

Buckwheat, also called sweet wheat, rye and triangle wheat, is native to northern areas of China and is a plant suitable for growing under high and cold climate conditions. The planting history of China has been about 2500 years, poems of 'David such as semen Avenae Nudae, mussel I holding pepper' exist in the 'poetry book' in the West week, spring and autumn, and the 'semen Avenae Nudae' is buckwheat. The written buckwheat in the book of Bencao gang mu of the famous medical scientist Li Shizhen of the Ming Dynasty is the good recognition of buckwheat nutrition diet, because buckwheat can reduce qi and widen intestines, so it can relieve gastrointestinal food stagnation and treat turbid stagnation, diarrhea and dysentery, abdominal pain and qi ascending.

With the modern further research on buckwheat in the aspects of medicine, pharmacology, nutrition, diet and health care medicine, the method proves that: buckwheat is the most nutritious and health-care food in all cereal crops, and has the food therapy effects of reducing blood fat, blood sugar and blood pressure. The nourishing wheat is the most nutritious food in all cereals, and is rich in starch, protein, amino acid, vitamin P, vitamin B1, B2, rutin, magnesium, total flavone, etc. In addition, buckwheat contains amino acids essential to human body. The noodle-nourishing malt flour has the dietotherapy effect on diseases such as diabetes, hypertension, coronary heart disease and the like, and is a superior health-care food.

Buckwheat is in northern areas and geographic environments.

The Xilin Guoqin union is located in the north and the south of China, in the middle of an inner Mongolia autonomous region, is 640 km away from the capital Beijing, is 115 degrees 13 ' to 1706 ' from the east longitude, is 43 degrees 02 degrees to 44 degrees 52 ' from the north, borders the Mongolia north, and has the border line length of 1098 km, is a northeast China province-Zhangkou, Chengdu region, Ceeven Ulan scoubu city, east China is connected with Chifeng city, Xingan union and Tongliao city, and has the total area of 203000km2, is an intersection zone of northeast China, North China and northwest China, and has the important function of externally penetrating Eurasia, connecting east and west in the region and opening the south Union. The method is an area which takes a high plain as a main body and has various landforms, and the basin is staggered in the high and low south of the terrain, and the low mountains and hills in the east and south.

The united nationality is a multi-nationality residential area, wherein 23 minority nationalities including Mongolian nationality, Hui nationality, Manchu nationality, Korea, Daur nationality, Ewenke nationality, Tibetan nationality, Miao nationality, and Tujia nationality are mainly Han nationality, and the united nationality is 105.16 people. The whole union belongs to northern temperate continental climate, and the main climate characteristics are strong wind, drought and cold. The average annual temperature is 0-3 ℃, the icing period is as long as 5 months, the chilling period is as long as 7 months, the temperature is the lowest in 1 month, the average temperature is-20 ℃, and the method is one of the coldest regions in North China. The air temperature is highest in 7 months, and the average temperature is 21 ℃. The annual difference is 35-42 ℃, the extreme highest temperature is 39.9 ℃, the extreme lowest temperature is-42.4 ℃, and the daily difference is 12-16 ℃ on average. The average rainfall is 295 mm, and the quantity decreases from the south to the north. The maximum evaporation amount occurs in 5-6 months. The annual sunshine duration is 2800-3200 hours, the sunshine rate is 64-73%, and the frost-free period is 110-130 days.

The Xilin guoqilian is particularly suitable for planting the buckwheat, and the history of planting the buckwheat is long, the period of south north orientation, the tenth of the 'Qifol Yaozhong' seed, seed and big wheat 'is accompanied by the pink, namely that when the' Fang is used, five liters are used for one mu of good land, three and four liters are used for the thin field, and ten stones are collected for one mu. Steaming, drying, peeling in spring, and keeping the rice from breaking. The rice is supper, which is very slippery. Finely grinding, putting silk bonds, making cakes, and also being smooth and beautiful. However, the nature is profuse, and one such thing is not very good for years, and the work of hoe is better 21164lao. And the fringed pink can nourish the wheat immediately. The sowing time, sowing quantity, yield level, processing and eating method and the characteristic of easy falling of the raised wheat are all clearly recorded.

With the development of market economy and the improvement of dietary structure of people, green food nutritional noodles are more and more favored by people, at present, due to the reason of yield, the number of buckwheat planting places in the Heilong of Siling is small, only a few farmers plant part of buckwheat noodles for themselves to eat, so that the eating habit of the Heilong of Silingo is in an endangered state, only the remaining old people eat some buckwheat noodles, and most of the young people have little significance for making and inheriting the buckwheat noodles.

A persistent state.

With the development of society, the change of diet custom and the deterioration of natural environment, the traditional diet custom gradually disappears, so that the inheritance and popularization of the traditional diet custom become extremely difficult, and the traditional food artists who are really familiar with the authentic buckwheat noodle Hele noodle making method are less and less.

At present, Siringiella union crop Laohan food culture Limited company is digging, sorting and rescuing the making skills of buckwheat food. The main performance is as follows:

1 actively popularizing the knowledge of many friends in every place.

2, the innovative manufacturing process enables buckwheat staple food on the dining table to be liked by more friends.

3, research and development and communication are emphasized to research and discuss the health care value and the nutritional ingredients of the buckwheat food in many ways. Therefore, if the buckwheat flour making technique can be carried over, the prospect thereof cannot be estimated.

The basic contents of buckwheat hele noodle technology are as follows:

buckwheat noodles are made from buckwheat as main raw material, and auxiliary materials such as pork, beef, mutton, pickled Chinese cabbage, grassland wild mushroom, daylily, leek flower and the like.

Buckwheat Hele noodle making technology mainly comprises the following steps:

the first step is that local buckwheat (the storage period is within three months) is processed into buckwheat flour, and then the buckwheat flour is kneaded into a dough shape by warm water for standby.

And step two, soaking the pickled Chinese cabbage in clear water to remove redundant acid juice and floating objects (the soaking time is about 12 hours) during pickling so that the pickled Chinese cabbage tastes soft.

Thirdly, cutting the soaked pickled Chinese cabbage into filaments with the width of 5mm for later use, and cutting the green onion and the ginger into appropriate amount of filaments.

Fourthly, cutting fresh pork (taking streaky pork) into shredded pork with the thickness of 5 mm.

Fifthly, putting a proper amount of sesame oil into a frying pan, heating to eighty percent, pouring shredded scallion and ginger, stir-frying to generate fragrance, adding a proper amount of soy sauce and salt, quickly pouring shredded pork into the frying pan, stir-frying, pouring shredded pickled Chinese cabbage, stir-frying after the shredded pork changes color, adding clean water, and slowly stewing with slow fire until the shredded pork is hot.

And sixthly, cleaning chicken and chicken skeletons, pouring the cleaned chicken and chicken skeletons into a pot, adding scallion, ginger, garlic and salt, stewing for 24 hours with warm water until the color of the soup is nearly white and the meat and bones are crisp and soft, taking out the residual materials, and leaving the chicken soup for later use.

Seventhly, pouring the fried pickled Chinese cabbage into the chicken soup and heating the pickled Chinese cabbage with warm water.

And eighthly, taking 300 g of kneaded buckwheat flour, uniformly kneading the buckwheat flour, putting the buckwheat flour into a buckwheat noodle bed, pressing a handle of the buckwheat noodle bed until the buckwheat flour is boiled in a water boiler, slowly putting the buckwheat flour into the boiler in a linear shape, boiling the buckwheat noodle in about two minutes after the buckwheat noodle is floated out of water, taking the buckwheat noodle into a bowl, and containing a spoon of pickled vegetable marinade, wherein the fragrant and sprayed buckwheat noodle is presented before your eyes.

The buckwheat noodle bed is a tool for making buckwheat noodles, has a leakage bottom, and when the buckwheat noodle bed is used, the buckwheat noodles are placed on a pot, the well-mixed buckwheat dough is placed in a cavity chamber with round meshes at the bottom, and a lever principle is applied, a long bar is manually pressed, a cork is driven to extrude the dough, and the noodles are directly leaked into boiling water in the pot.

The buckwheat noodles prepared by the method contain rich protein, B vitamins, mineral nutrients and the like of buckwheat, and amino acids, crude fibers, vitamin C calcium, phosphorus, iron and the like which are unique to pickled Chinese cabbage, wild mushrooms, daylily and leek flowers, and pork, mutton and beef contain a large amount of nutrient components which are easily absorbed by people, so that the buckwheat noodles can supplement calcium, and have good calcium supplementing effect on children or the middle-aged and old people with calcium deficiency.

The above-described embodiments are merely illustrative of the principles and effects of the present invention, and some embodiments may be applied, and it will be apparent to those skilled in the art that various changes and modifications may be made without departing from the inventive concept of the present invention, and these embodiments are within the scope of the present invention.