Polygonum multiflorum noodles and preparation method thereof

A technology of Polygonum multiflorum and noodles, which is applied in the field of nutritious food, can solve the problems of unfavorable human body, etc., and achieve the effect of not making soup easily, improving the immune function of the body, and not easy to lose and evaporate

Inactive Publication Date: 2013-11-06
张暇
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition, in the prior art, in order to enhance the gluten, elasticity and appearance of noodles, a large amount of gluten-strengthening agents or other additives are often added to the noodles. Although the addition of these additives ensures the mouthfeel and smooth and white surface of the noodles, long-term consumption Harmful to the human body

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Recipe: flour 100g, Shouwu powder 10g, edible salt 0.5g, edible alkali 0.7g.

[0028] Process: Weigh each raw material in proportion, add water and mix for 30 minutes, knead into a dough, and mature for 20 minutes. The matured dough is pressed for many times, cut into strips, dried, and prepared into dried noodles according to the conventional process.

Embodiment 2

[0030] Recipe: flour 150g, Shouwu powder 15g, edible salt 0.9g, edible alkali 1.0g.

[0031] Process: Weigh each raw material in proportion, add water and mix for 20 minutes, knead into dough, and mature for 30 minutes. The mature dough is pressed for many times, cut into strips, dried, and prepared into wet noodles according to the conventional process.

Embodiment 3

[0033] Recipe: flour 50g, Shouwu powder 4g, edible salt 0.3g, edible alkali 0.3g.

[0034] Process: Weigh each raw material in proportion, add water and mix for 60 minutes, knead into dough, and mature for 10 minutes. The mature dough is pressed for many times, cut into strips, dried, and prepared into instant noodles according to the conventional process.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides polygonum multiflorum noodles and a preparation method thereof. The polygonum multiflorum noodles are prepared from flour, radix polygoni multiflori preparata, edible salt and edible alkali, and have rich nutrition; if people eat the polygonum multiflorum noodles frequently, the immune function of the body can be improved; and moreover, the polygonum multiflorum noodles have the functions of reducing blood sugar and blood fat, resisting atherosclerosis, nourishing the brain and improving the intelligence, delaying senescence and the like. Compared with the prior art, without any strengthening agent or other additives, the polygonum multiflorum noodles provided by the invention have excellent toughness and elasticity, do not make soup thick when in boiling, and send light fresh scent.

Description

Technical field: [0001] The invention relates to nutritious food, in particular to a fleece-flower root noodle and a preparation method thereof, belonging to the technical field of food. Background technique: [0002] Noodles are a kind of health care food that is simple to make, convenient to eat, nutritious, not only staple food but also fast food, accepted and loved by the people of the world already. Noodles originated in China, have a history of more than 4,000 years of production and consumption, and have a rich essence of noodle culture. Its production recipes vary. The common noodles are made from grain or bean flour and water, and then either pressed or rolled into slices and then cut or pressed, or made into strips by rubbing, pulling, kneading, etc. ( Or narrow or wide, or flat or round) or small flakes, and finally boiled, fried, stewed, fried as a food. In daily life, people also like to use noodles to make many convenient and delicious delicacies, such as fri...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/30A21D2/36A23L7/109
CPCY02A40/90
Inventor 张暇
Owner 张暇
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap