Cordyceps militaris flour and manufacturing method thereof

A technology for Cordyceps militaris and Cordyceps militaris powder, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of lack of nutrients, unbalanced human nutrition, poor taste, etc., so as to enhance the physical fitness of the people, enhance the physical fitness, and improve the nutrition. effect of value

Inactive Publication Date: 2012-09-19
KAIPING BEILISHAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of noodles on the market today, but generally, the taste is weak, and it is tasteless to enjoy alone, and it is even difficult to swallow, so it is usually eaten with meat or other ingredients
On the other hand, in the process of making ordi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1:

[0018] A cordyceps militaris noodle, which consists of cordyceps militaris and wheat flour. The weight percentage of each component is: Cordyceps militaris 2%, and wheat flour 98%.

Example Embodiment

[0019] Example 2:

[0020] A cordyceps militaris noodle, which consists of cordyceps militaris and wheat flour. The weight percentages of each component are: Cordyceps militaris 3% and wheat flour 97%.

Example Embodiment

[0021] Example 3:

[0022] A method for making the cordyceps militaris noodles includes the following steps:

[0023] a. Crush the Cordyceps militaris and sift to obtain 65 mesh Cordyceps militaris powder. Weigh the cordyceps militaris powder according to the above-mentioned weight percentage and add water to moisten it. Let it stand for 10 minutes, where the ratio of Cordyceps militaris to water is 1:2;

[0024] b. Add wheat flour according to the above weight percentage and mix evenly, and the mixing time lasts for 10 minutes;

[0025] c. Maturation, press the sheet to a thickness of 1mm, cut into shreds, steam the noodles at 90°C for 3 minutes, shape, dry, and pack.

[0026] Among them, add noodle modifiers: salt and sodium alginate when mixing noodles; among them, 0.3g salt and 0.4g sodium alginate are added to 1kg of wheat flour.

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PUM

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Abstract

The invention discloses cordyceps militaris flour and a manufacturing method thereof. The cordyceps militaris flour is mixed by cordyceps militaris and high quality wheat flour, wherein cordyceps militaris accounts for 2 percents to 4 percents with the balance being high quality wheat flour. According to the cordyceps militaris flour and the manufacturing method thereof, the cordyceps militaris flour is provided with the fragrance of the cordyceps militaris, the single cooking of the cordyceps militaris is also palatable, the cordyceps militaris flour can be matched with other auxiliary materials, and the flavor is better. In addition, the cordyceps militaris flour is made form cordyceps militaris which contains anti-cancer and anti-aging active materials of cordycepic acids, cordycepin, cordyceps polysaccharide, super oxygen dehydrogenises (SOD) and the like and a plurality of kinds of trace elements and amino acids which are necessary for human body, accordingly, human body requirements can be satisfied, and human physique is strengthened.

Description

technical field [0001] The invention relates to a method for making noodles, in particular to a method for making cordyceps militaris noodles. Background technique [0002] The origin of noodles has a long history. According to the earliest written records that can be tested, it is China in the Eastern Han Dynasty. Today, thousands of noodle varieties have appeared in all parts of China and even the Chinese world. The more famous ones include Beijing's fried noodles, Gansu's Lanzhou noodles, Shanxi's sliced ​​noodles, Sichuan's Dandan noodles, Guangdong's wonton noodles, Hong Kong noodles, and so on. Lo Mein from Taiwan, Braised Beef Noodles from Taiwan, etc. This kind of flour made of grains or beans is mixed with water and made into dough, which is then either pressed or rolled into slices and then cut or pressed, or rubbed, pulled, pinched, etc., into strips (narrow or wide, flat or Round) or a kind of food in small flakes, due to the continuous improvement of people's ...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/30A23L7/113
Inventor 劳万华
Owner KAIPING BEILISHAN FOOD
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