Processing method of cactus noodle
A processing method and cactus technology, applied in the field of food processing, can solve problems such as single taste, and achieve the effects of rich nutrition, green color and delicate taste
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[0013] Example 1:
[0014] A processing method of cactus noodles is characterized by comprising the following steps:
[0015] (1) Weigh the following raw materials: 100 refined flour, walnut powder 15, mung bean powder 15, cactus 30, apocynum venetum leaf 3, peach kernel 2, chuanxiong 3, ganoderma lucidum 2, bamboo leaf orchid 2, corn silk 2, wolfberry 2. Lentil flower 3. Lotus leaf 2. Nutritional additives 7. Appropriate amount of sugar;
[0016] The nutrient additive is made up of Coix Seed Oil, Yuli Seed Powder, and Trichosanthes powder in a ratio of 0.03:3:3;
[0017] (2) Add apocynum venetum leaf, peach kernel, chuanxiong, ganoderma lucidum, bamboo leaf orchid, corn silk, wolfberry, lentil flower, lotus leaf into appropriate amount of water, heat and extract to obtain the extract;
[0018] (3) After removing the thorns and washing the cactus, cut it into small pieces, add an appropriate amount of sugar, marinate for 30 minutes, and then beat the fruit to obtain the cactus pulp;
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