Health-care heat-clearing noodle and preparation method thereof

Abstract

The invention discloses a health-care heat-clearing noodle. The health-care heat-clearing noodle is prepared from the following raw materials in parts by weight: 60-70 parts of wheat, 40-50 parts of mung beans, 30-40 parts of millets, 2-3 parts of Ris confusa Seuluy, 1-2 parts of rootlets of Angelica sinensis, 1-2 parts of Radix Cudramiae, 1-2 parts of eupatorium, 20-25 parts of Chinese tumion seeds, 18-24 parts of mung bean sprouts, 20-26 parts of red cabbage, 22-28 parts of flammulina velutipes, 20-30 parts of soybean milk, 20-25 parts of pork liver, 1-2 parts of food improving agents and an appropriate amount of water. The noodle adopts wheat, mung beans and millets as main raw materials, wherein the mung beans have the effects of clearing heat, resolving hundreds of toxins, removing dampness, detoxicating, protecting liver, alleviating water retention, preventing dyspepsia and sore in mouth, preventing regurgitation and vomiting and nourishing yin and blood; the Chinese tumion seeds have the effects of moistening skin, delaying senescence, eliminating malnutritional stagnation, moistening lung, lubricating intestines, preventing phlegm and stopping coughing and killing insects; and the mung bean sprout has the efficacies of clearing away heat and toxic materials, increasing urine and dehumidifying; and the flammulina velutipes has the efficacies of tonifying liver, benefiting intestines and stomach and resisting cancer.

Description

technical field [0001] The invention relates to the technical field of food and its technology, in particular to a heat-clearing and health-care noodle and a preparation method thereof. Background technique [0002] People's lifestyles are constantly changing, and diets are also emerging in an endless stream. Snacks and delicacies in various places are constantly changing to meet people's pursuit of food and taste buds. From the Middle Ages to the present, we can find that noodles have been loved and sought after by people since their birth. Constantly renewing the old and bringing forth the new, nowadays, there are many kinds of noodles on the market to meet the different taste pursuits of consumers. However, most of the noodles on the existing market have a single formula, which not only cannot meet people's requirements for taste, but also has a single nutritional component. Some manufacturers often add a large amount of preservatives and other chemical components in the...

AI Technical Summary

Problems solved by technology

However, most of the noodles on the existing market have a single formula, which not only cannot meet people's requirements for taste, but also has a single nutritional component. Some manufacturers often add a large amount of preservatives and other chemical components in the product to increase the mouthfeel and prolong the life of the noodles. The shelf life of noodles, long-term consumption will bring great adverse effects to the body of consumers