Cold-dispelling and deficiency-tonifying noodles and preparation method thereof

Abstract

The invention discloses cold-dispelling and deficiency-tonifying noodles and a preparation method thereof. The cold-dispelling and deficiency-tonifying noodles comprise the following raw materials in parts by weight: 60-70 parts of wheat flour, 30-40 parts of peanut kernels, 30-40 parts of husked millet, 15-20 parts of red rice, 1-2 parts of hairy knotweed herb or roots, 2-3 parts of tall rattlesnake plantain herb, 1-2 parts of radix ophiopogonis, 1-2 parts of Chinese gall, 20-30 parts of walnuts, 18-22 parts of red dates, 20-25 parts of florists chrysanthemum seedlings, 20-24 parts of capsella bursa-pastoris, 12-16 parts of egg yolk, 12-14 parts of black fungus, 1-2 parts of a food modifying agent and defined amount of water. The noodles provided by the invention adopt the wheat flour, peanut kernels and husked millet as main raw materials, wherein the peanut kernels have the effects of reducing cholesterol, maintaining beauty and keeping young, combating aging, preventing tumors, coagulating blood and stopping bleeding, promoting growth and enhancing memory; the husked millet has the effects of tonifying middle-Jiao and Qi, benefitting spleen and harmonizing stomach, soothing nerves and helping sleep, checking diarrhea and blacking hair; the red rice has the effects of reducing blood press, reducing blood fat, replenishing blood, relieving fatigue and preventing cancer; the red dates have the effects of tonifying deficiency and Qi, nourishing blood for tranquillization, strengthening spleen and stomach and the like.

Description

technical field [0001] The invention relates to the technical field of food and its technology, in particular to cold-dispelling and deficiency-reinforcing 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 compo...

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