Niugu health dried noodles and making method thereof

A technology of beef bone and dried noodles, which is applied in the field of dried noodles, can solve the problems that the colored dried noodles cannot fully satisfy the nutritional content, the nutritional content is single, and affect the health of the body, and achieve the effects of low destructive power, smooth taste and improved myocardial function

Inactive Publication Date: 2013-07-17
安徽省凤宝粮油食品(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, described flower-colored vermicelli can not fully satisfy the supplementation of the various nutritive ingredients that people's body needs
Because the main ingredients of ordinary vermicelli are made of wheat flour and water, or processed by adding one or two other substances

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0018] A kind of beef bone health-care vermicelli, it is made up of the raw material of following parts by weight (kg):

[0019] Wheat Flour 110, Oat Flour 30, Peanut Flour 15, Rehmannia Leaf 4, Rhodiola Rosea 4, Beef Bone 20, Ligustrum lucidum 3, Turmeric 3, Garlic 4, Peach Tree Leaf 3, Wolfberry Leaf 3, Hawthorn Core 2, Grapefruit Peel 4 , lotus leaf 3, Ganoderma lucidum 2, salt, water amount.

[0020] A preparation method for beef bone health-care dried noodles, comprising the following steps:

[0021] (1) Wash the above bovine bone and soak it in 70% acetic acid solution at room temperature for 40 minutes, take it out and drain it, put it in 10 times the licorice extract, decoct it at 100°C for 0.8 minutes, then put it on ice Rinse with water for 8 minutes, crush into bone granules, wash away blood and bone residue; add the above bone granules to 8 times the water, add 10% galangal, 4% hawthorn, 2% amomum, 2% by weight of the mixture % of lotus seeds, in a closed crock, ...

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PUM

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Abstract

The invention discloses Niugu health dried noodles. The Niugu health dried noodles comprise 100-110 parts of wheat flour, 20-30 parts of oat flour, 10-15 parts of ground peanut flour, 2-4 parts of rehmannia leaf, 3-4 parts of root of Kirilow Rhodiola, 13-20 parts of ox bone, 2-3 parts of glossy privet fruit, 2-3 parts of turmeric, 3-4 parts of garlic, 2-3 parts of peach leaf, 2-3 parts of boxthorn leaf, 1-2 parts of Chinese hawthorn seed, 2-4 parts of pomelo peel, 2-3 parts of lotus leaf, 1-2 parts of lingzhi mushroom, salt, and the proper amount of water. The Niugu health dried noodles are smooth to taste and can be eaten without causing burning up and damp increase to human body. The Niugu health dried noodles contain nutrients, and resources are saved and production cost is lowered by adding the ox bone. A making method of the Niugu health dried noodles is slightly destructive to nutrients in the ox bone, and the nutrients of the ox bone are fully retained in the product and protect human cell tissue. The root of Kirilow Rhodiola is anti-aging, anti-hypoxic, anti-fatigue, radiation-proof, anti-tumor and anti-viral, enhances brain function, and improves myocardial function.

Description

technical field [0001] The invention mainly relates to a dried noodle, in particular to a beef bone health-care dried noodle and a preparation method thereof. Background technique [0002] Noodles are a popular food, and there are many types of noodles available on the market. Such as existing vegetable noodles, egg noodles, miscellaneous grain noodles, tempeh noodles, etc., are all common noodles. Although they also have certain nutritional ingredients, they do not have functional nutritional ingredients. They can only play a role in people's physical needs. To the general food nutrition supplement function, without more and more special functional nutrients. Therefore, described flower-colored vermicelli can not fully satisfy the supplement of the various nutritive ingredients that people's body needs. Because the main ingredients of ordinary vermicelli are made of wheat flour and water, or processed by adding one or two other substances such as vegetables, the nutri...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 潘苗苗贾树琴贺世民
Owner 安徽省凤宝粮油食品(集团)有限公司
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