Red heart-tonifying noodles and preparation method thereof

Abstract

The invention discloses red heart-tonifying noodles. The red heart-tonifying noodles are prepared by the following raw materials by weight: 60-70 parts of oats, 50-60 parts of corn, 30-40 parts of red rice, 1-2 parts of willowleaf swallowwort rhizome, 1-3 parts of polyalthia root, 1-2 parts of stringy stonecrop herb, 1-2 parts of artist's conk, 1-2 parts of fructus lycii, 20-25 parts of edible amaranth, 20-30 parts of tomatoes, 20-30 parts of hawthorn, 18-22 parts of pig blood, 30-35 parts of sweet potatoes, 5-6 parts of white sugar, 1-2 parts of food modifiers and a proper amount of water. The red heart-tonifying noodles take the oats, the corn and the red rice as main raw materials. The oats have the effects of tonifying liver and harmonizing stomach, beautifying and caring skins, resisting bacteria, resisting oxidation and enhancing immunity of a human body. The edible amaranth has the effects of clearing heat and removing toxicity, improving eyesight and relieving sore throat, strengthening physique and promoting blood coagulation and hemopoiesis. The tomatoes has the functions of engendering liquid and slaking thirst, invigorating the stomach to promote digestion, resisting ageing, preventing and resisting cancers, clearing heat and removing toxicity, cooling blood and soothing the liver, replenishing blood and nourishing blood and increasing appetite. The hawthorn has the effects of invigorating the spleen and promoting appetite, promoting digestion to resolve stagnation, activating blood and expelling phlegm, reducing blood fat and blood pressure, tonifying the heart, resisting arrhythmia, enhancing body immunity, resisting the ageing, resisting the cancers, relieving asthma and resolving phlegm and suppressing the bacteria.

Description

technical field [0001] The invention relates to the technical field of food and its technology, in particular to red heart-filling 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 to i...

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