Athyrium multdentatum (Doell) Ching mashed fishbone nutrient fine dried noodles and preparation method thereof

Abstract

The invention discloses Athyrium multdentatum (Doell) Ching mashed fishbone nutrient fine dried noodles and preparation method of the Athyrium multdentatum (Doell) Ching mashed fishbone nutrient fine dried noodles. The Athyrium multdentatum (Doell) Ching mashed fishbone nutrient fine dried noodles comprise, by weight parts, 105-115 parts of wheat flour, 15-25 parts of buckwheat flour, 10-15 parts of wax gourd seed powder, 5-10 parts of fishbone, 8-12 parts of Athyrium multdentatum (Doell) Ching, 2-3 parts of Kalimeris indica roots, 3-4 parts of Pteris multifida Poir, 1-3 parts of acalypha australis, 2-3 parts of isatis roots, 1-2 parts of gynura segetum, 2-3 parts of plantain herb, 2-2.5 parts of table salt, 0.25-0.35 part of sodium carbonate, 0.2-0.3 part of sodium pyrophosphate, 0.1-0.3 part of agaricus blazei murill polysaccharide, suitable amount of calcium chloride and suitable amount of water. According to the preparation method of the Athyrium multdentatum (Doell) Ching mashed fishbone nutrient noodles, fishbone and the Athyrium multdentatum (Doell) Ching are mashed, and added into fine dried noodles, supplementary effect of nutrients in food can be effectively utilized, and the fine dried noodles which are delicious in taste, smooth in mouth-entrance feeling, rich and coordinated in nutrition, high in calcium content, and emerald green and attractive in color lustre are made. On one hand, the fact that calcium can be strengthened in daily meals is achieved; on the other hand, the nutritive value of the fine dried noodles can be improved, and patterns and types of the fine dried noodles can be increased.

Description

technical field [0001] The invention relates to a dried noodle, in particular to a nutritional dried noodle with monkey leg vegetable and fish bone paste and a preparation method thereof. Background technique [0002] With the increasing development of my country's economy, people's living standards and health awareness continue to improve, and fundamental changes have taken place in the rhythm of life, dietary structure, and dietary concepts. The diversification, functionalization, high-quality, and convenience of ready-to-eat foods have become a development trend. People have higher and higher requirements for the color, aroma, taste and nutrition of dried noodles. Functional and health-care nutritional dried noodles are becoming more and more popular. Most of the dried noodles in the market are monotonous in nutrition and cannot satisfy consumers' higher-level pursuit of dried noodles nutrition. Therefore, it is imperative to develop a new type of nutritional dried noodle...

AI Technical Summary

Problems solved by technology

The diversification, functionalization, high-quality, and convenience of ready-to-eat foods have become a development trend. People have higher and higher requirements for the color, aroma, taste and nutrition of dried noodles. Functional and health-care nutritional dried noodles are becoming more and more popular. At present, most dried noodles in the market are monotonous in nutrition, which cannot satisfy consumers' pursuit of a higher level of nutrition for dried noodles. Therefore, it is imperative to develop a new type of nutritional dried noodles.