Nutritional fine dried noodle containing Swiss Chard and fishbone paste, and preparation method thereof

Abstract

The invention discloses a nutritional fine dried noodle containing a Swiss Chard and fishbone paste, and a preparation method thereof. The nutritional fine dried noodle is composed of the following raw materials, by weight, 100-120 parts of wheat flour, 20-25 parts of coix seed flour, 15-20 parts of brown rice flour, 5-10 parts of fishbone, 10-15 parts of Swiss Chard, 3-5 parts of sunflower receptacle, 2-3 parts of Chinese magnoliavine, 2-4 parts of hawthorn leaf, 2-3 parts of honeysuckle flower, 1-3 parts of Radix Ophiopogonis, 2-3 parts of watermelon peel, 2-3 parts of salt, 0.3-0.4 parts of sodium carbonate, 0.2-0.3 parts of sodium tripolyphosphate, 0.2-0.3 parts of a Polyporus polysaccharide, a proper amount of calcium chloride and a proper amount of water. Fishbone and Swiss Chard are processed to form the paste, and the addition of the paste to fine dried noodles can effectively utilize the nutrient complementation effect among foods and allows the fine dried noodle having the advantages of delicious taste, smooth in the mouth, abundant and coordinating nutrition, high calcium content, and verdant and attractive color to be obtained, so the reinforcement of calcium in daily meals is realized, the nutritional values of fine dried noodles are raised, and the color and the kind of fine dried noodles are increased.

Description

technical field

[0001] The invention relates to a dried noodle, in particular to a nutritious dried noodle with chard 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 noodles. C...