Nutritional fine dried noodle containing California Burclover and fishbone paste, and preparation method thereof

Abstract

The invention discloses a nutritional fine dried noodle containing a California Burclover and fishbone paste, and a preparation method thereof. The nutritional fine dried noodle comprises the following raw materials, by weight, 110-120 parts of wheat flour, 25-30 parts of henry steudnera tuber, 15-20 parts of lettuce seed powder, 8-12 parts of fishbone, 10-15 parts of California Burclover, 3-4 parts of White Mulberry Root-bark, 2-3 parts of Loquat leaf, 2-3 parts of Cogongrass rhizome, 2-4 parts of wild chrysanthemum flower, 1-3 parts of sunflower receptacle, 2-3 parts of Snakegourd Fruit peel, 2.5-3 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 agaric polysaccharide, a proper amount of calcium chloride, and a proper amount of water. Fishbone and California Burclover 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 dried noodles, in particular to nutritional dried noodles with golden cauliflower 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. ...