Nutritional fine dried noodle containing Gracilaria verrucosa and chicken bone paste, and preparation method thereof

Abstract

The invention discloses a nutritional fine dried noodle containing a Gracilaria verrucosa and chicken bone paste, and a preparation method thereof. The nutritional fine dried noodle is composed of the following raw materials, 100-110 parts of wheat flour, 15-25 parts of black rice flour, 10-15 parts of celery seed powder, 5-10 parts of a chicken breastbone, 8-12 parts of Gracilaria verrucosa, 2-4 parts of pomegranate rind, 1-3 parts of Rhizoma Coptidis, 2-3 parts of Fructus Aurantii, 1-2 parts of cowpea leaf, 2-3 parts of Phacellanthus tubiflorus Sieb. et Zucc., 2-3 parts of Fritillaria cirrhosa, 2-3 parts of salt, 0.2-0.3 parts of sodium carbonate, 0.2-0.3 parts of sodium hexametaphosphate, 0.3-0.4 parts of a Cordyceps cicadae polysaccharide, a proper amount of calcium chloride and a proper amount of water. Chicken breastbones and Gracilaria verrucosa 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 asparagus and chicken 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. Conte...

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.