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Cooking method of coarse grain health-preserving soup noodles

A production method and soup noodle technology, which are applied in the field of food processing, can solve the problems of lack of food supplement, health preservation and health care, single nutrition of pasta, insufficiency, etc., and achieve the effects of fragrant taste, delicious soup and delicious flavor, and increase nutrition.

Inactive Publication Date: 2013-04-17
DEZHOU JIUYUAN FOAM CEMENT ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, people's awareness of health care is gradually enhanced. The current pasta has a single nutrition, basically no food tonic, health preservation and health care effects, and cannot meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] In step 3, 2%-5% of mushroom powder is added to the mixed powder, and the prepared whole grain health soup mask is beneficial to the stomach, reducing phlegm, regulating qi, anti-virus, lowering blood sugar and enhancing immunity.

Embodiment 2

[0029] In step 3, 2%-4% shiitake mushroom powder is added to the mixed powder, and the prepared whole grain health noodle soup has the functions of invigorating the spleen and stomach, replenishing qi, lowering blood pressure, anti-cancer, enhancing human immunity, lowering cholesterol, lowering blood fat, preventing The role of arteriosclerosis and liver cirrhosis.

Embodiment 3

[0031] In step 3, add 1%-3% black fungus powder to the mixed powder. The black fungus tastes sweet and flat, and the prepared coarse grain health soup mask is beneficial to Qi, regulates the lungs, nourishes the brain, lightens the body, strengthens the will, and activates blood. , beauty and other effects.

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PUM

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Abstract

The invention discloses a cooking method of coarse grain health-preserving soup noodles. The cooking method of the coarse grain health-preserving soup noodles comprises the following steps of choosing miscellaneous grain food materials, grinding the materials into corn grain powder, choosing fruit and vegetable juice separated from vegetables and fruits capable of being squeezed into juice, and the vegetables or the fruits, mixing wheat high-gluten flour with the corn grain powder, processing the vegetable and fruit juice into noodles, making the vegetables or the fruits into vegetable balls or fruit balls, making a health-preserving noodle soup base, making a spicy soup base, cooking the noodles thoroughly, and adding the health-preserving noodle soup base or the spicy soup base, and the vegetable balls or the fruit balls, therefore, the coarse grain health-preserving soup noodles are formed. Soup juice of the soup noodles is fresh, fragrant, and good in flavor; the soup noodles have natural faint scent of the food materials, are additive-free, green and healthy, and have functions of health preserving, health care and food therapy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing coarse grain health-preserving noodle soup. Background technique [0002] Along with the raising of people's living standard, people's health care consciousness strengthens gradually, and present wheaten food nutrition is relatively single, has basically no food tonic, health preservation and health care effect, can't satisfy people's demand. Contents of the invention [0003] The object of the present invention is to provide a method for preparing whole grain health-preserving noodle soup, which is meaningful for health care and delicious. [0004] In order to achieve the above-mentioned technical purpose, the present invention adopts the following scheme: a method for making coarse grain health-preserving noodle soup, comprising the steps of: [0005] 1) Select miscellaneous grain materials, bake them at low temperature (so that the ingredients have a na...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 魏建利
Owner DEZHOU JIUYUAN FOAM CEMENT ENG