High-fiber boil resistant noodle and making method thereof

Abstract

The invention discloses a high-fiber boil resistant noodle and a making method thereof. The noodle is composed of whole wheat flour, cabbage, amaranth, Agrocybe cylindracea, peach flesh, celery, lentil, kelp powder, fresh willow sprouts, Smallanthus sonchifolius, ginseng fruit, water chestnuts, tangerine pith, Oroxylum indicum, radix bupleuri, Centella asiatica, Tradescantia pallid, Chinese waxgourd seeds. The noodle produced through the production method has a boil-resistant not muddy soup property, has smooth and chewy mouthfeel, and has very good health effects because of the addition of lentil, lentil, Tradescantia pallid and the like.

Description

field of invention [0001] The invention relates to the field of food processing, in particular to noodles and a preparation method thereof. Background technique [0002] Noodles originated in China and have a long history. Because they are simple to make, convenient to eat, rich in nutrition, easy to digest, and can be staple food and fast food, they are more and more popular and loved by people. It is a kind of flour made from grains or beans with water and made into dough, or pressed or rolled into slices and then cut or pressed, or made into strips (narrow or wide, or flat) by rubbing, pulling, pinching, etc. or round) or small flakes, and finally boiled, fried, braised, and fried as a food. Among them, noodles made from wheat flour are the most common. Along with improving day by day of people's living standard, the noodles of existing industrialized production have been difficult to satisfy people's demand gradually in aspects such as kind, nutrition, food health care...

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, the existing industrialized noodles have gradually been difficult to meet people's needs in terms of types, nutrition, food health effects, etc.