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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

Active Publication Date: 2014-02-26
DINGYUAN YUNLONG FLOUR
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  • 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

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Examples

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Embodiment 1

[0014] A kind of processing method of prickly pear noodles is characterized in that comprising the following steps:

[0015] (1) Weigh the following raw materials in parts by weight: fine flour 100, walnut powder 15, mung bean powder 15, cactus 30, apocynum leaves 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 additive 7, sugar in moderation;

[0016] The nutritional additive is composed of coix seed oil, turmeric powder and trichosanthes powder at a ratio of 0.03:3:3;

[0017] (2) Add apocynum leaves, peach kernels, chuanxiong, ganoderma lucidum, bamboo leaf orchid, corn silk, wolfberry, lentil flower, and lotus leaves to an appropriate amount of water, heat and extract to obtain an extract;

[0018] (3) Remove the thorns from the cactus and wash it, cut it into small pieces, add an appropriate amount of white sugar, marinate for 30 minutes, and then grind it into pulp to obtain...

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Abstract

The invention discloses a processing method of cactus noodle which is prepared from the following raw materials: by weight, 80-100 parts of refined flour, 10-15 parts of walnut powder, 10-15 parts of mung bean flour, 30-40 parts of cactus, 2-3 parts of folium apocyni veneti, 1-2 parts of peach seed, 1-3 parts of Ligusticum wallichii, 2-3 parts of glossy ganoderma, 1-3 parts of Arundina chinensis, 2-3 parts of corn silk, 1-2 parts of wolfberry, 2-3 parts of flower of hyacinth dolichos, 2-3 parts of lotus leaf, 5-7 parts of a nutrition additive and a proper amount of white sugar. The invention provides the processing method of the cactus noodle. After cleaned, cactus is pickled by the use of white sugar and made into a pulp which is used as a raw material to be processed to prepare the noodle. The noodle produced by the method has a delicate taste, is dark green in color, is smooth and tasty, contains rich nutrients, and is suitable for people of all ages.

Description

technical field [0001] The invention relates to a processing method of cactus 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 processing method of cactus noodles. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of processing method of prickly pear noodles is characterized in that comprising the following steps: [0006] (1) Weigh the following raw materials by weight: refined flou...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L33/105
CPCA23L5/30A23L7/109A23L19/00A23L33/10A23V2002/00A23V2200/30
Inventor 孙成友
Owner DINGYUAN YUNLONG FLOUR
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