Nutrient, health-care instant noodles, and its production method
A technology for instant noodles and nutrition, which is applied in food preparation, dough processing, baking, etc., and can solve the problem of inconsistent slurry
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[0189] 1. Chrysanthemums, roses, shiitake mushrooms, yams, and perilla leaves are best collected fresh, washed, dried, and ground into powder; white fungus is soaked in water, washed, steamed for 15-30 minutes, cooled, dried, and ground into powder; Kernels and lotus seed kernels (lotus seeds need to be soaked in alkaline solution, cored and shelled to become lotus seed kernels) need to be washed, dried and ground into powder; lotus root powder can be processed, and the above powders need to be pulverized by a grinder until 5-30 Mesh or 8-25 mesh, preferably 8-25 mesh.
[0190] 2, be mixed with new flour by these weight ratios: (1) chrysanthemum powder: the ratio of wheat flour is 1: 500; (2) rose powder: the ratio of wheat flour is 1: 500; (3) lotus root starch: the ratio of wheat flour is 1: 20; ( 4) The ratio of shiitake mushroom powder: wheat flour is 1:20; (5) the ratio of white fungus powder: wheat flour is 1:10; (6) the ratio of yam powder: wheat flour is 1:10; (7) the ...
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