Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A processing method for health-preserving seaweed-flavored noodles

A processing method, seaweed technology, applied in the processing field of mung bean wet noodles, can solve the problem of single taste, achieve unique taste, change nutritional structure, and increase the effect of variety

Active Publication Date: 2016-03-09
DINGYUAN YUNLONG FLOUR
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. darling

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A processing method for health-preserving seaweed-flavored noodles, characterized in that it comprises the following steps:

[0015] (1) Weigh the following raw materials in parts by weight: flour 100, seaweed 50, honey 8, mountain chrysanthemum 5, rose 5, Prunella vulgaris 3, Uncaria 2, Chuanxiong 4, skullcap 3, Achyranthes bidentata 3, blueberry juice 8, Mulberry juice 8, nutritional additives 8;

[0016] The nutritional additive is composed of angelica oil, plum kernel powder and trichosanthes powder at a ratio of 0.01:2:2;

[0017] (2) Add honey to the seaweed, stir, so that the honey is evenly coated on the surface of the seaweed, and then dried and ground to obtain seaweed powder;

[0018] (3) Add mountain chrysanthemum, rose, Prunella vulgaris, Uncaria, Rhizoma Chuanxiong, Scutellaria baicalensis and Achyranthes bidentata into appropriate amount of water, heat and extract to obtain the extract;

[0019] (4) Add the seaweed powder to the flour, then add the rema...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method of health-preserving sea sedge-flavored noodle which is prepared from the following raw materials: by weight, 100-120 parts of flour, 30-50 parts of sea sedge, 5-8 parts of honey, 3-5 parts of wild chrysanthemum, 3-5 parts of rose, 2-3 parts of prunella vulgaris, 1-2 parts of uncaria, 2-4 parts of Ligusticum wallichii, 2-3 parts of Scutellaria baicalensis, 1-3 parts of achyranthes root, 8-10 parts of blueberry juice, 8-10 parts of mulberry juice and 6-8 parts of a nutrition additive. The invention provides the processing method of the health-preserving sea sedge-flavored noodle. Sea sedge is processed to prepare a sea sedge powder which is used as a raw material to prepare the noodle. According to the invention, types of noodle are increased, nutritional structure of noodle is changed, and choices of consumers are enriched. The noodle produced by the method has a unique taste and has stomach-moistening, beauty-maintaining and health-care effects.

Description

technical field [0001] The invention relates to a processing method of mung bean wet noodles, belonging to the field of food processing. Background technique [0002] Noodles, as a staple food in northern my country, have a long history. Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. darling. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides a kind of health-preserving seaweed-flavored noodles. [0004] The present invention is achieved through the following technical solutions: [0005] A processing method for health-preserving seaweed-flavored noodles, characterized in that it comprises the following steps: [0006] (1) Weigh the following...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/105A23L33/10
CPCA23L7/109A23L17/60A23L33/10A23V2002/00A23V2200/30
Inventor 孙成友
Owner DINGYUAN YUNLONG FLOUR
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com