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Hawthorn noodles and a preparation method thereof

A technology of noodles and hawthorn, which is applied in the field of hawthorn noodles and its preparation, can solve the problems of single nutritional components, no health care function, and neglect of the nutritional and health value of loofah leaves and loofah vines, and achieve the effect of sweet and sour taste

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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Embodiment Construction

[0019] A hawthorn noodle is characterized in that it is made of the following raw materials in parts by weight (kg):

[0020] Wheat flour 400, barley flour 80, loofah 40, loofah leaves 3, loofah 2, loofah vines 2, chestnuts 10, walnuts 9, peanuts 8, purple rice 10, tea leaves 5, pepper leaves 11, onions 8, hawthorn powder 30, vines Cranberry powder 8, tangerine peel 3, malt 2, schisandra chinensis 2, Gorgon fruit 4, orchid grass 1, magnolia fruit 2, bamboo charcoal powder 50, maltose 8, peanut oil 25, nutritional additives 8;

[0021] 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;

[0022] 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;

[0023] (2) Take the preserved egg yolk, add butter and be...

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Abstract

The present invention discloses hawthorn 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 400-410, highland barley flour 80-90, luffa 40-42, luffa leaf 3-4, luffa sponge 2-3, luffa stem 2-3, chestnut 10-11, walnut 9-10, peanut 8-9, purple rice 10-11, tea leaf 5-6, pepper leaf 11-12, onion 8-9, hawthorn powder 30-32, cranberry powder 8-9, dried orange peel 3-4, malt 2-3, schisandra chinensis 2-3, euryale ferox 4-5, Tibet lancea herb 1-2, ford manglietia fruit 2-3, bamboo charcoal powder 50-55, maltose 8-9, peanut oil 25-26 and nutritional additive 8-9. The noodles are baked with cemented particles of the Chinese herbal medicines, maltose and bamboo charcoal powder, wherein the active ingredients can penetrate in the noodles. In addition, the noodles are also added with the hawthorn powder which makes the noodles sweet, sour and tasty in taste, and effects of whetting the appetite and strengthening the stomach of the noodles can be realized with the addition of the penetrated Chinese herbal medicine ingredients.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a hawthorn noodle 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 hawthorn noodle and a preparation method thereof, the present invention has the characteristics of strong fragrance and rich nutrition. [0004] Th...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/212A23L1/30A23L33/10
Inventor 单正宏
Owner WUHU HONGYANG FOOD
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