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Meat paste noodles and a preparation method thereof

A technology of noodles and minced meat, applied in the directions of food preparation, food science, food ingredients as color, etc., can solve the problems of single nutritional ingredients, neglect the nutritional and health care value of loofah leaves, loofah vines, and lack of health care functions, and achieves improved nutritional value, delicious effect

Inactive Publication Date: 2015-04-22
WUHU HONGYANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are various types of noodles sold in the market, but most of them have single nutritional components and do not have health care functions.
And loofah is processed into various products because of its rich nutrition, but most of them ignore the nutritional and health value of loofah leaves, loofah network and loofah vines, so it is necessary to develop health-care noodles containing all the nutrients of loofah

Method used

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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0020] A minced meat noodle is characterized in that it is made from the following raw materials in parts by weight (kg):

[0021] Wheat flour 200, rye flour 210, loofah 35, loofah leaves 4, loofah 3, loofah vines 2, coconut 4, mango 4, sour plum 3, olive 3, pork 60, bean dregs 10, egg yolk powder 10, kudzu root 2, chrysanthemum 4 , Sophora japonica flower 3, Cassia seed 5, Needle sand 2, Pyracantha 4, Bamboo charcoal powder 40, Maltose 7, Peanut oil 20, Nutritional additive 8;

[0022] The nutritional additive is made of the following raw materials in parts by weight (kg): 2 butter, 20 preserved eggs, 4 distiller's grains, 2 propolis, and 8 clams;

[0023] The preparation method is as follows: (1) adding 4-5 times of water to the propolis and clams, boiled for 25-30 minutes on low heat, filtered, and the obtained filtrate was spray-dried to make powder;

[0024] (2) Take the preserved egg yolk, add butter and beat it into puree to obtain the preserved egg yolk...

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Abstract

The present invention discloses meat paste noodles and a preparation method thereof. The noodles are characterized in that the noodles are prepared by the following raw materials in parts by weight: wheat flour 200-210, rye flour 210-215, luffa 35-40, luffa leaf 4-5, luffa sponge 3-4, luffa stem 2-3, coconut 4-5, mango 4-5, sour plum 3-4, olive 3-4, pork 60-65, bean dreg 10-15, egg yolk powder 10-12, root of kudzu vine 2-3, chrysanthemum 4-5, pagodatree flower 3-4, semen cassiae 5-6, iron sand 2-3, fortune firethorn 4-5, bamboo-charcoal powder 40-45, maltose 7-8, peanut oil 20-25 and nutritional additive 8-10. The noodles are baked with cemented particles of the Chinese herbal medicines, maltose and bamboo-charcoal powder, wherein the active ingredients can penetrate into the noodles to make noodles have health care function, and antihypertensive effect can be realized by regular consumption of the noodles. The noodles are also added with the pork which makes the noodles appetizing in taste, and improvement in the nutritional value of the noodles is further realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to minced meat noodles and a preparation method thereof. Background technique [0002] Noodles are a kind of traditional food in my country, which are processed from grain or beans flour. At present, there are various types of noodles sold on the market, but most of them have single nutritional components and do not have health care functions. And loofah is processed into various products because of its rich nutrition, but most of them ignore the nutritional and health value of loofah leaves, loofah network and loofah vines, so it is necessary to develop health-care noodles containing all the nutritional ingredients of loofah. Contents of the invention [0003] The object of the present invention is to provide a minced meat noodle and a preparation method thereof. The present invention has the characteristics of rich flavor and rich nutrition. [0004] The technical ...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L1/311A23L33/10A23L33/105
CPCA23V2002/00A23V2200/04A23V2200/30A23V2200/326
Inventor 单正宏
Owner WUHU HONGYANG FOOD
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