Multi-nutrient noodles

A multi-nutritional and noodle-based technology, applied in applications, food preparation, climate change adaptation, etc., can solve the problems of not being able to satisfy the nutrition of green pasta, ignoring noodle formula, and only focusing on noodles, so as to improve oxygen-carrying capacity, improve immunity, The effect of reducing intake

Inactive Publication Date: 2012-10-24
李三川
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although there are various kinds of local characteristic noodles and newly developed noodles, people generally only pay attention to the ingredients of noodles and ignore the formula of noodles itself.
The formula of noodles sold on the market is mainly flour, water, salt etc., and its batching is simple, and nutrition is single, can not satisfy people's needs to nutritious green pasta.

Method used

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Embodiment Construction

[0012] The multi-nutritional noodle is characterized in that it is composed of the following raw materials in parts by weight: 450-550 grams of wheat flour, 70-90 grams of fresh wild amaranth, 3-8 grams of table salt and 200-315 grams of water. The preparation method of the present invention is as follows: pick 80 grams of fresh wild amaranth tender leaves and tops, wash them, add 250 grams of water, fry them in a stainless steel pot for 30 minutes, filter the soup, add salt, add wheat flour and stir, and use a noodle machine to make noodles Or processed into dried noodles, instant noodles, dried or dried and packaged for collection. Wild amaranth is divided into green amaranth, red amaranth, rice amaranth, and thorn amaranth, and fresh wild amaranth of the present invention refers to green amaranth.

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Abstract

The invention discloses multi-nutrient noodles, which are characterized by consisting of the following raw materials in parts by weight: 450-550 g of wheat flour, 70-90 g of fresh wild amaranth, 3-8 g of common salt and 200-315 g of water. A preparation method of the multi-nutrient noodles comprises the following steps of: picking 80 g of wild amaranth tender leaves and tips and cleaning; adding 250 g of water; boiling for 30 minutes in a stainless steel boiler; leaching soup, adding salt and wheat flour and stirring to prepare the noodles by using a noodle maker; and drying in the sun or drying by baking, sub-packaging and storing. The multi-nutrient noodles have the advantages of being rich in various vitamins and minerals and enhancing bone growth.

Description

technical field [0001] The invention relates to a multi-nutritional noodle, which is extracted from wild vegetables with water, added with wheat flour, and processed to make noodles. The noodles mentioned here refer to dried noodles, instant noodles, pulled noodles, and hand-rolled noodles. Background technique [0002] According to historical records, noodles originated in China and have a history of more than 4,000 years of production and consumption. Noodles have gradually become a staple food that people accept and like because of their simple production and convenience. In my country, there are many types of noodles and various methods of making them. Although there are various local specialty noodles and newly developed noodles in various varieties, people generally only pay attention to the ingredients of noodles and ignore the formula of noodles themselves. The formula of the noodles sold in the market is mainly flour, water, salt etc., and its batching is simple,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L1/302A23L1/305A23L7/109A23L33/15
CPCY02A40/90
Inventor 李三川
Owner 李三川
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