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Green liver-nourishing noodle and preparation method thereof

A noodle and green technology, applied in the field of green liver-nourishing noodle and its preparation, can solve the problems of single nutrient composition, adverse effects on consumers, single formula, etc.

Inactive Publication Date: 2014-04-09
ANHUI BOTAO GRAIN & OIL DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] specific implementation plan

[0016] The present invention will be described in further detail below in conjunction with the following specific embodiments:

[0017] Prepared by weighing the following raw materials in parts by weight (kg): 110 wheat, 55 sorghum rice, 35 mung beans, 1 northern qi, 1 stiff silkworm, 2 phylloxera, 1 fennel, 7 chives, 23 bracken, and cucumber 25. xuelihong 20, lotus seeds 18, sesame oil 8, raisins 18, food improver 1, water;

[0018] The food improver is made of the following raw materials in parts by weight (kg): green beans 35, tuna meat 25, custard fruit 23, black garlic 17, dragon fruit peel 12, Jiuxian grass 4, persimmon stalks 5, mangosteen leaves 3, bamboo Ru 4, Heipigen 4, Guazijin 5, Baiji 5, Wheat Germ Oil 1, water amount; the preparation method is to mix Jiuxiancao, Persimmon pedicle, Mangosteen leaves, Bamboo Ru, Heipigen, Guazijin, Baiji Add an appropriate amount of water and cook for 1 hour, filter out the sediment, mix wit...

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PUM

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Abstract

The invention discloses a green liver-nourishing noodle, which is prepared from the following raw materials by weight: 100-120 parts of wheat, 50-60 parts of sorghum rice, 30-40 parts of mung bean, 1-2 parts of radix astragali, 1-2 parts of bombyx batryticatus, 1-3 parts of Phyllanthus urinaria, 1-2 parts of buck grass, 6-8 parts of chive, 20-25 parts of fiddlehead, 20-30 parts of cucumber, 16-22 parts of potherb mustard, 15-20 parts of lotus seed, 6-9 parts of sesame oil, 15-20 parts of raisins, 1-2 parts of a food improver and a proper amount of water. The green liver-nourishing noodle employs wheat, sorghum and mung bean as the main raw materials; sorghum has the effects of harmonizing the stomach, invigorating spleen, removing food retention, warming the middle warmer, astringing stomach and stopping cholera; leek has the effects of warming and nourishing liver and kidney, promoting gastrointestinal peristalsis, scattering blood and detoxifying; fiddlehead has the effects of clearing heat, detoxifying, moistening the intestines, reducing phlegm, strengthening spleen, benefiting vital qi, strengthening the body, enhancing disease resistance, lowering blood pressure, alleviating dizziness and insomnia, promoting gastrointestinal motility and detoxifying intestinal toxin; and potherb mustard has the effects of detoxifying, subsiding swelling, appetizing, helping digestion, warming the middle warmer, benefiting qi, improving eyesight and nourishing liver.

Description

technical field [0001] The invention relates to the technical field of food and its technology, in particular to green liver-nourishing noodles 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 product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/10A23L33/105
CPCA23L33/10A23L7/109A23L33/105A23V2002/00
Inventor 魏如斌魏海涛
Owner ANHUI BOTAO GRAIN & OIL DEV