Goat milk-bean curd noodle and preparing method thereof

Abstract

A goat milk-bean curd noodle is disclosed. The noodle is prepared from following raw materials by weight: 130-150 parts of wheat flour, 30-40 parts of goat milk, 8-10 parts of apricot kernel, 6-9 parts of tea leaves, 0.7-0.9 part of chrysanthemum flower, 1-1.5 parts of licorice, 0.4-0.8 part of tortoise carapace and plastron, 0.4-0.6 part of mulberry leaf, 0.6-0.9 part of fructus ligustri lucidi, 0.8-1.1 parts of beechey fig root, 20-30 parts of bean curd, 3-4 parts of tremella, 5-6 parts of cherry, 5-8 parts of sago flour, 6-9 parts of stachys aspera michx., 4-7 parts of broccoli, 3-6 parts of a nutrition additive, a proper amount of table salt, a proper amount of dietary alkali and a proper amount of water. The noodle is rich in nutrition. The bean curd has functions of relieving abdominal distension, tonifying qi, increasing the body fluid, moistening dryness, clearing away heat and toxins and removing edema. The goat milk contains protein, fat, and a plurality of vitamins and trace elements, and is prone to absorption by human bodies. The added Chinese herb medicines have healthcare effects, for example, the tortoise carapace and plastron has functions of nourishing yin and suppressing yang, and the beechey fig root has functions of tonifying qi to invigorate the spleen. Use of the nutrition additive allows nutrition of the noodle to be richer. Long-term eating of the noodle is beneficial to human body health.

Description

technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to goat milk tofu 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 the invent...

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.