Lucid ganoderma bean sprout noodles and preparation method thereof
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A technology of Ganoderma lucidum and noodles, which is applied in the field of noodles and preparation, can solve the problems of unbalanced nutrition of dried noodles, and achieve the effects of improving the quality of life, exuberant energy, and promoting human growth
Inactive Publication Date: 2010-04-21
金文永
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Problems solved by technology
[0003] In order to solve the problems of unbalanced nutrition of the existing commercially available vermicelli, the present inv...
Method used
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Embodiment 1
[0030] Take the following raw materials by weight: 1.0g of dried Ganoderma lucidum, 1.5g of dried shiitake mushrooms, 0.5g of dried seaweed, 6.0g of dried shrimp skin, 6.0g of eggs, 30.0g of soybean sprouts, 90g of flour, 1.3g of calcium gluconate, 0.03g of zinc gluconate, 0.02g of multivitamin B, 0.05g of vitamin C, 50g of water; the amount of salt is 1.2% of the amount of flour, ie 1.08g.
[0031] The preparation method of ganoderma lucidum bean sprouts noodles comprises five processes of raw material pretreatment, dough modulation, noodle rolling, drying, cutting and packaging,
[0032] Raw material pretreatment includes the following processing steps:
[0033] A. Chop the dried Ganoderma lucidum, dried shiitake mushrooms, and shrimp skins separately, then grind them into powder, pass through a 60-mesh sieve, and set aside;
[0034] B. Shred the seaweed, soak it in warm water for 3 minutes, wash off the sediment; then squeeze out the water, chop into pieces less than 2 mm,...
Embodiment 2
[0047] Ganoderma lucidum bean sprouts noodles include the following raw materials in weight ratio:
[0048] Dried ganoderma lucidum 1.25g, dried shiitake mushrooms 1.875g, dried seaweed 0.625g, dried shrimp skin 7.5g, eggs 7.5g, soybean sprouts 37.5g, flour 112.0g, calcium gluconate 1.5g, zinc gluconate 0.04g, vitamin B 0.03g , vitamin C 0.06g, water 60g; the consumption of salt is 1.2% of flour consumption, namely 1.34g.
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Abstract
The invention relates to lucid ganoderma bean sprout noodles and a preparation method thereof. The noodles comprise the following raw materials: 1.0-1.25g of dry lucid ganoderma, 1.5-1.875g of dry mushroom, 0.5-0.625g of dry agar, 6.0-7.5g of dry shrimp skin, 6.0-7.5g of egg, 30.0-37.5g of soyabean sprout, 90-112.0g of flour, 1.3-1.5g of calcium gluconate, 0.03-0.04g of zinc gluconate, 0.02-0.03g of complex vitamin B, 0.05-0.06g of vitamin C and 50-60g of water; and salt is 1.2 percent of the dosage of the flour. The method comprises the following steps of: raw material pretreatment: respectively grinding the dry lucid ganoderma, the dry mushroom and the shrimp skin into powder and screening by a sieve in 60 meshes; washing and chopping the agar into fragments; decladding and uniformly mixing the egg; grinding the soyabean sprout into pulp, screening by the sieve in 60 meshes and adding salt into the ground soyabean sprout pulp; pulverizing a calcium gluconate tablet, a zinc gluconate tablet, a complex vitamin B tablet and a vitamin C tablet and uniformly blending by warm water; and then preparing a dough, rolling noodles, dying, cutting and packaging to obtain the product. The noodles combine rice and vegetables, the supply quantity of main mineral substances and the vitamins in 125g of noodles can reach more than 40 percent of daily requirement, the total protein content is above 16 percent, the nutrition is rich, and the eating is convenient.
Description
technical field [0001] The invention relates to noodles and a preparation method thereof. Background technique [0002] At present, there are many varieties of dried noodles on the market, which can be summarized into two types: one is conventional dried noodles, which are made of wheat flour, water, and edible salt, and some alkali is added to make cold noodles; the other is special noodles, which are made on the basis of conventional noodles Add some special raw materials, such as buckwheat flour, mung bean flour, eggs, mushroom powder, etc., and add ingredients and enhancers, such as beef sauce packets, chicken sauce packets, calcium hydrogen phosphate, β-carotene A, etc. The commercially available dried noodles mainly have the following problems: 1. The commercially available dried noodles mainly use wheat flour as raw material, and the nutritional supply is single, let alone play a balancing role on the daily supply of nutrients. 2. Although the protein content of whea...
Claims
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