Noodles and preparation method thereof

Abstract

The invention relates to the field of preparation of food. For solving the problems that the conventional noodles have low nutritional value and are not suitable for all people, the invention provides a method for preparing noodles. The method comprises the following steps of: selecting mild nature food materials as raw materials, namely 60 to 85 weight percent of cereal flour, 6 to 15 percent of vegetables, 4.2 to 12 percent of fruit, 2.4 to 5 percent of wild vegetable, 1.4 to 4.7 percent of dry fruit and 1 to 3.3 percent of dry mushroom, wherein the cereal flour comprises wheat flour which accounts for 55 to 73.4 percent of the weight of the raw materials, and the vegetables comprise cabbage, green vegetable, bean vegetable and tuber vegetable; grinding the bean vegetable, the dry fruit and the dry mushroom into powder, and mixing the powder and the cereal flour to form mixed flour; mixing the cabbage, the green vegetable and the tuber vegetable together, squeezing into vegetable and fruit juice, and adding edible clear water into the vegetable and fruit juice to form diluted vegetable and fruit juice, wherein the proportion of the mixed flour to the diluted vegetable and fruit juice is 1,000g / 420ml-1,000g / 450ml; and adding the diluted vegetable and fruit juice into the mixed flour, stirring uniformly, and preparing the noodles. The noodles prepared by adopting the method have balanced nutrition, and are suitable for all people.

Description

technical field [0001] The invention relates to the field of food preparation, in particular to the field of noodle preparation. Background technique [0002] At present, there are many kinds of nutritional noodles in the market, such as: noodles (patent application number: 200410046685.X), a kind of nutritional fruity noodles (patent application number: 201110288921.9), a kind of notoginseng bitter melon nutritional compound noodles (patent application number : 200910181235.4), a tomato and beef nutritional noodles (patent application number: 201110283913.5), etc. Although these nutritious noodles have solved the problem that traditional noodle raw material variety is single, and nutrition, taste are single, also there is following problem: the first, the kind of nutritional labeling is less, and nutrition is unbalanced. Second, these noodles are not suitable for everyone. For example, some people will experience symptoms such as diarrhea, cold, fever, dizziness, palpitati...

AI Technical Summary

Problems solved by technology

Although these nutritious noodles have solved the problem that traditional noodle raw material kind is single, and nutrition, taste are single, also there is following problem: the first, the kind of nutritional labeling is less, and nutrition is unbalanced

Second, these noodles are not suitable for everyone. For example, some people will experience symptoms such as diarrhea, cold, fever, dizziness, palpitations, shortness of breath, weakness of limbs, pale complexion, cold stomach and cold limbs after eating them, while some people will experience Fever, cough, phlegm, constipation and other symptoms