Noodles with liver nourishing function and preparation method thereof
A technology of liver function and noodles, applied in the direction of food preparation, function of food ingredients, food ingredients as taste improver, etc., to achieve the effect of enhancing immunity, good taste and protecting gastric mucosa
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Embodiment 1
[0021] Embodiment 1: 65 parts of flour, 10 parts of millet flour, 8 parts of carrot juice, 10 parts of seaweed juice, 1 part of skimmed milk powder, and 1 part of konjac powder.
Embodiment 2
[0022] Embodiment 2: 70 parts of flour, 10 parts of millet flour, 9 parts of carrot juice, 11 parts of seaweed juice, 4 parts of skimmed milk powder.
Embodiment 3
[0023] Embodiment 3: 68 parts of flour, 10 parts of millet flour, 9 parts of carrot juice, 10 parts of seaweed juice, 3 parts of skimmed milk powder.
[0024] 2. Preparation method
[0025] The present invention also provides a preparation method of noodles with liver nourishing function, which comprises the following steps:
[0026] (1) Grind millet into millet flour with a mesh size of 160 mesh or more, and set aside;
[0027] (2) According to the dosage ratio, mix the flour above 160 mesh with the ground millet flour in step (1), and add skimmed milk powder to mix and stir, and the stirring time is 60-90 seconds;
[0028] (3) Clean fresh carrots, remove beards, peel, and then cut into blocks or strips;
[0029] (4) Put carrot pieces or carrot sticks into a colloidal refiner to grind into a thick carrot juice, put fresh kelp into a colloid refiner to grind into a thick kelp juice, according to the dosage ratio, the Carrot juice and kelp juice are made into mixed juice (be...
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