Wild artemisia selengensis noodle and preparation method thereof

Abstract

The invention provides a wild artemisia selengensis noodle. The noodle comprises the following components by weight: 100-110 jin of high quality flour, 4.4-5 jin of an artemisia selengensis pulp, 0.15-0.2 jin of salt, 0.15-0.2 jin of edible alkali, 0.1-0.3 jin of winter lotus, 0.5-0.7 jin of red lotus, 0.8-1.1 jin of white lotus, 2-4 jin of Semen Euryales, 6-8 of snake galls and 1-3 of cattle galls. The scheme adopts high quality wheat flour and wild artemisia selengensis juice as the main materials, and fully improves the nutritional value of amino acids, also has the advantages of good taste, high nutritional value, delicious taste, tenderness and smoothness, etc. For frequent eating, the noodle can alleviate wind-cold wet spleen, supplement the center, boost qi, promote hair, help lose weight, brighten the ears and eyes and prevent aging, etc.

Description

technical field [0001] The invention relates to the technical field of noodle processing, in particular to Artemisia annua noodles and a preparation method thereof. Background technique [0002] With the rapid development of the commodity economy and the renovation and changes of people's dietary structure, green food, pollution-free vegetables, famous, special and high-quality new varieties, and even organic food continue to increase their share in the consumer market, with great room for development. The same is true for noodle production and processing. Traditional noodle processing methods use wheat as a raw material. After grinding, add appropriate amount of water and additives to extrude. The additives are generally added with alkaline substances to increase the flexibility and beauty of the product. , and then pressed or rolled into slices, or made into strips or flakes by means of rubbing, pulling, pinching, etc., air-dried to obtain the finished product, and then bo...

AI Technical Summary

Problems solved by technology

The same is true for noodle production and processing. Traditional noodle processing methods use wheat as a raw material. After grinding, add appropriate amount of water and additives to extrude. The additives are generally added with alkaline substances to increase the flexibility and beauty of the product. , and then pressed or rolled into slices, or made into strips or flakes by means of rubbing, pulling, pinching, etc., air-dried to obtain the finished product, and then boiled, fried, stewed, fried to make food; but the above methods The taste of noodles is average. With the development of the economy and the improvement of people's living standards, the requirements for food are getting higher and higher. The requirements for food are not only delicious, but also natural, safe, nutritious and healthy; noodle production enterprises It is also constantly seizing the opportunity, developing timely, selecting characteristic noodle varieties with development prospects, and quickly starting to seize the market, so as to obtain good social and economic benefits. The production and innovation of noodles have always been the subject of continuous research by noodle manufacturers.

Images