Muskmelon-flavor noodle and preparation method thereof

A technology of cantaloupe and noodles, which is applied in food preparation, food ingredients as odor improvers, and the function of food ingredients, etc. It can solve the problem of single taste and achieve the effect of simple method and reasonable formula

Active Publication Date: 2014-07-02
ANHUI TIANQI FLOUR TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality

Method used

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Embodiment 1

[0017] A melon-flavored noodle is characterized in that it is composed of the following raw materials in parts by weight:

[0018] Low-gluten flour 100, melon 20, mung bean powder 10, angelica 2, poria cocos 1, astragalus 3, polygala 2, ginseng 2, woody fragrance 3, loofah skin 2, water chestnut juice 18, loofah juice 15, nutritional additives 6;

[0019] The nutritional additive is composed of the following raw materials in parts by weight: wheat germ powder 12, fish skin powder 10, bitter almond powder 3, barley oil in an appropriate amount;

[0020] The preparation method of the nutritional additive comprises the following steps: evenly sprinkle coix seed oil into a pot, add wheat germ powder, fish skin powder and bitter almond powder after heating, and fry until fragrant.

[0021] The processing method of described muskmelon flavor noodles is characterized in that comprising the following steps:

[0022] (1) Peel and remove the seeds of the fresh melon, cut it into small ...

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Abstract

The invention discloses a muskmelon-flavor noodle and a preparation method of the muskmelon-flavor noodle. The muskmelon-flavor noodle is prepared from the following raw material in parts by weight: 100-120 parts of low-gluten flour, 20-30 parts of muskmelon, 10-15 parts of green bean powder, 2-4 parts of angelica sinensis, 1-3 parts of tuckahoe, 2-3 parts of radix astragali, 1-2 parts of polygala tenuifolia, 2-4 parts of ginseng, 1-3 parts of elecampane, 2-3 parts of luffa peel, 10-20 parts of water chestnut juice, 10-20 parts of luffa juice, and 5-6 parts of nutrition additives. The preparation method of the muskmelon-flavor noodle, which is provided by the invention, comprises the following steps of grinding the treated muskmelon into paste, and mixing the muskmelon paste with the low-gluten flour to prepare a noodle. The preparation method is simple, and a formula is reasonable. The noodle prepared by adopting the method provided by the invention has the fresh flavor of the muskmelon, is smooth and is full of toughness; meanwhile, the raw materials are additionally provided with various traditional Chinese medicine ingredients, such as the angelica sinensis, the tuckahoe, the radix astragali and the polygala tenuifolia, so that the muskmelon-flavor noodle has the certain healthcare value.

Description

[0001] technical field [0002] The invention relates to melon-flavored noodles and a preparation method thereof, belonging to the field of food processing. Background technique [0003] Noodles, as a staple food in northern my country, have a long history. Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. darling. Contents of the invention [0004] The invention overcomes the deficiencies in the prior art and provides a melon-flavored noodle and a preparation method thereof. [0005] The present invention is achieved through the following technical solutions: [0006] A melon-flavored noodle is characterized in that it is composed of the following raw materials in parts by weight: [0007] Low-gl...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/212A23L1/20A23L1/30A23L33/10A23L33/105
CPCA23L7/109A23L33/10A23L33/105A23V2002/00A23V2200/15A23V2200/30A23V2250/21
Inventor 武清泉
Owner ANHUI TIANQI FLOUR TECH CO LTD
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