Persimmon Chinese chestnut noodle and preparation method thereof
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A persimmon and noodle technology, which is applied in food preparation, food ingredients as taste improvers, food ingredients containing natural extracts, etc., can solve the problems of harm to the human body, chewing function, gastrointestinal digestion function reduction, etc., and achieve rich flavor and palatability Good, good gloss effect
Inactive Publication Date: 2014-07-23
王永帮
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[0003] Middle-aged and elderly people have difficulty digesting hard food because of their chewing function and gastrointestinal digestion function. Therefore, their daily staple food prefers pasta. Noodles are one of them. There are various health noodles on the market, but most of them are added with food additives , eating too much is harmful to the human body, for this reason the invention provides a green health-care noodle
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[0019] A persimmon and chestnut noodle is made from the following raw materials (jin):
[0021] The nutrient powder is made of raw materials in the following weight ratio: orchid seeds: grape seeds: cherry stones = 1:1:1, and an appropriate amount of rice vinegar.
[0022] A method for preparing persimmon and chestnut noodles, comprising the following steps:
[0023] (1) Clean the orchid seeds, grape seeds, and cherry pits, put them in a steamer, steam for 30 minutes on high heat, take them out and soak them in ice water for 20 minutes, take them out and drain them, put them into the pot, and pour in an appropriate amount Rice vinegar, stir-fry over low heat until dry,...
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Abstract
The invention discloses a persimmon Chinese chestnut noodle, which is prepared from the following raw materials by weight part: 150-180 of low-gluten flour, 10-15 of sago flour, 20-30 of soybean, 20-30 of chestnut kernel, 30-40 of persimmon, 7-8 of whey powder, 3-4 of vanilla powder, 2-3 of cortex moutan, 4-5 of mango stone, 1-2 of Saussurea costus, 3-4 of achyranthes bidentata, 1-2 of fructus gardenia praeparatus, 2-3 of turmeric, 2-3 of Rabdosia serra, 5-7 of nutrition powder, and a proper amount of bamboo charcoal powder. The noodle produced by the invention is delicate and chewy, has good luster, does not contain any additive, is green and safe, and is not sticky or broken and can keep the soup clear during quick frying and cooking. The soybean and chestnut kernel can nourish spleen and invigorate stomach, reinforce kidney and strengthen tendons, alleviate depression to regulate qi, benefit qi and activate blood circulation. The added how to ea persimmon, whey powder and vanilla powder not only endows the noodle with strong fragrance and sour and sweet taste, but also covers up the pungent smell of traditional Chinese medicines, so that the noodle has good palatability. After frequent eating, the noodle can achieve good nutrition and health care efficacy.
Description
[0001] technical field [0002] The invention relates to a health-care noodle, in particular to a persimmon and chestnut noodle and a preparation method thereof. Background technique [0003] Middle-aged and elderly people have difficulty digesting hard food because of their chewing function and gastrointestinal digestion function. Therefore, their daily staple food prefers pasta. Noodles are one of them. There are various health noodles on the market, but most of them are added with food additives , eating too much is harmful to the human body, so the present invention provides a kind of green health-care noodles. Contents of the invention [0004] The invention overcomes the deficiencies of the prior art and provides persimmon and chestnut noodles and a preparation method thereof. [0005] The present invention is achieved through the following technical solutions: [0006] A persimmon and chestnut noodle is made from the following raw materials in parts by weight: ...
Claims
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Application Information
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