Multi-flavor long-acting noodles for preventing and treating cold and its production method
A long-acting, noodle technology, used in medical preparations containing active ingredients, food preparation, anti-infective drugs, etc., can solve the problems that the quality, function and taste of noodle raw materials are not enough for modern people, and achieve prevention and treatment. Good effect, convenient processing, and the effect of increasing the variety of diets
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specific Embodiment approach 1
[0007] Embodiment 1: The multi-flavored long-acting noodles for preventing and treating colds in this embodiment are made of 90-100 parts of flour, 1-2.5 parts of seasoning and 10-15 parts of concoction in parts by weight. The flour is wheat flour, millet flour, rice flour, corn flour, sorghum rice flour, yellow rice flour, buckwheat flour, naked oat flour, oat flour, glutinous rice flour or compound flour prepared by them in any kind and in any proportion. The medicinal juice is prepared by boiling 30-40 parts of isatidis, 25-30 parts of licorice, 18-25 parts of honeysuckle and 30-40 parts of forsythia according to the ratio of parts by weight. The seasoning is made into powder by stewing, pressing or baking and drying seafood, fruit, spices or livestock and poultry meat.
specific Embodiment approach 2
[0008] Embodiment 2: This embodiment differs from Embodiment 1 in that it is made of 99 parts of flour, 1.1 parts of seasoning and 11 parts of concoction by weight. Other compositions are the same as in Embodiment 1.
specific Embodiment approach 3
[0009] Embodiment 3: This embodiment differs from Embodiment 1 in that it is made of 98.5 parts of flour, 1.5 parts of seasoning and 13 parts of concoction by weight. Other compositions are the same as in Embodiment 1.
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