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Coconut-fragrance pond loach noodle and preparing method thereof

A technology of loach and coconut fragrant, applied in the field of coconut fragrant loach noodles and preparation thereof, can solve the problems that the requirements of food nutrition and health care function cannot be satisfied, ingredients and nutrition are single, and achieve the improvement of body immunity, delicious taste and good health care. effect of effect

Inactive Publication Date: 2015-07-08
岳洪伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional noodle ingredients and nutrition are relatively single, which can no longer meet people's requirements for food nutrition and health care. Therefore, it is necessary to develop noodles that meet people's requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Coconut-flavored loach noodles, composed of the following raw materials in parts by weight (catties): 110 wheat flour, 0.7 loofah leaves, 0.6 sweet potato vines, 1 raspberry leaf, 0.8 emblical seeds, 0.5 roses, 0.9 plantain seeds, 8 loach, fresh and tender Coconut 3, lotus seeds 2, chestnut 3, superfine marrow-containing fresh beef bone powder 2, nutritional additives 3, glutinous rice 6, salt, edible alkali and water;

[0018] The nutritional additive is made of the following raw materials in parts by weight: 2 red dates, 1 fennel, 1 brown sugar, 5 lotus seeds, 0.8 angelica, 4 beef bone soup, 2 rice wine, 0.6 loquat leaves, 0.7 raspberries, 0.8 chuanxiong, 10 duck meat, Appropriate amount of fresh lotus leaves;

[0019] The preparation method of the nutritional additive is as follows: (1) decocting angelica, loquat leaves, raspberries and chuanxiong with 3 times of water and slow fire for 30 minutes, filtering to remove residue, concentrating the filtrate, combining the...

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PUM

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Abstract

A coconut-fragrance pond loach noodle is disclosed. The noodle is prepared from following raw materials by weight: 110-140 parts of wheat flour, 0.7-0.9 part of luffa leaf, 0.6-0.8 part of sweet potato stem and leaf, 1-1.3 parts of palmleaf raspberry leaf, 0.8-1.1 parts of phyllanthus emblica fruit, 0.5-0.7 part of rose flower, 0.9-1.2 parts of plantain seed, 8-10 parts of pond loach, 3-4 parts of fresh tender coconut, 2-3 parts of lotus seed, 3-4 parts of Chinese chestnut, 2-4 parts of ultrafine marrow-containing fresh cattle bone powder, 3-4 parts of a nutrition additive, 6-8 parts of glutinous rice, a proper amount of table salt, a proper amount of dietary alkali and a proper amount of water. The noodle is rich in nutrition and has good healthcare effects, for example, the palmleaf raspberry leaf, the phyllanthus emblica fruit and the rose flower have functions of clearing away heat and toxins, and the plantain seed has functions of clearing liver and improving vision. The pond loach is delicious, rich in nutrition and capable of reducing lipid, lowering blood pressure, strengthening the middle-warmer, tonifying qi and boosting body immunity. The coconut contains a large amount of protein, fat, various vitamins and mineral compounds, and has functions of tonifying deficiency, strengthening, increasing body fluid and inducing diuresis. Long-term eating of the noodle is beneficial to body health.

Description

technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to coconut-flavored loach noodles and its preparation method. Background technique [0002] Nowadays, people's requirements for health and living standards are constantly improving, and people's rhythm of life, dietary structure and dietary concept have all undergone great changes. Diversified, nutritious, convenient and ready-to-eat foods have become requirements. Noodles have become one of people's staple food choices because of their good taste, convenient eating, rich nutrition and low price, and noodles are easy to digest and absorb, can enhance immunity, balance nutrient absorption and other effects. Traditional noodle ingredients and nutrition are relatively single, which can no longer meet people's requirements for food nutrition and health care. Therefore, it is necessary to develop noodles that meet people's requirements. Contents of th...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 岳洪伟
Owner 岳洪伟
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