Ecological and health-preserving fresh noodles and preparation method thereof
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A noodle and fresh technology, applied in the field of noodles, can solve the problems of short shelf life, short shelf life of noodles, damage to vegetable nutrition, etc., and achieve the effect of delicious color, extended shelf life and unique flavor
Inactive Publication Date: 2015-07-29
郴州市三合乔龙生态农业有限公司
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Abstract
Description
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Problems solved by technology
The public information now has some noodles with added vegetables, but these noodles have a common problem, that is, the shelf life is not long, and the nutrition of the vegetables is damaged by roasting or drying.
If a kind of undried fresh noodles ca
Method used
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Embodiment 1
[0027] The ecological health-preserving fresh noodles of the present invention are made of the following raw materials in parts by weight: 155 parts of Guangdong cabbage heart, 1 part of mint leaves, 0.2 parts of mugwort leaf powder, 2 parts of revolutionary grass leaves, 500 parts of flour, 2 parts of table salt, and 7 parts of edible alkali .
[0028] The method for preparing the above-mentioned ecological health-preserving fresh noodles of the present invention comprises the following steps:
[0029] a. Take fresh mugwort leaves during the Dragon Boat Festival, wash them, dry them in the sun, and grind them into powder;
[0030] b. Wash the Cantonese cabbage heart, mint leaves and revolutionary grass leaves of said weight portion, squeeze the juice, and mix;
[0031] c. add the Folium Artemisiae Argyi powder, salt and edible alkali of described weight portion in the mixed juice gained in above-mentioned steps, mix evenly, filter after dissolving;
[0032] d. Add the flour...
Embodiment 2
[0039] The ecological health-preserving fresh noodles of the present invention are made of the following raw materials in parts by weight: 150 parts of Cantonese cabbage heart, 1 part of mint leaves, 0.2 parts of mugwort leaf powder, 2 parts of revolutionary grass leaves, 500 parts of flour, 1.5 parts of table salt, and 6 parts of edible alkali .
[0040] The preparation method is the same as above.
Embodiment 3
[0042] The ecological health-preserving fresh noodles of the present invention are made of the following raw materials in parts by weight: 160 parts of Cantonese cabbage heart, 3 parts of mint leaves, 0.3 parts of mugwort leaf powder, 3 parts of revolutionary grass leaves, 500 parts of flour, 2 parts of table salt, and 8 parts of edible alkali .
[0043] The preparation method is the same as above.
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Abstract
The invention discloses ecological and health-preserving fresh noodles which are prepared from the following raw materials in parts by weight: 150-160 parts of Guangdong cabbages, 1-3 parts of mint leaves, 0.2-0.3 parts of folium artemisiae argyi powder, 2-3 parts of alternanthera philoxeroides leaves, 500 parts of flour, 1.5-2 parts of salt and 6-8 parts of dietary alkali. The invention further discloses a method for preparing the noodles. The method comprises the following steps: a, taking fresh folium artemisiae argyi at the Dragon Boat Festival, cleaning the folium artemisiae argyi, drying the folium artemisiae argyi in the sun and grinding the folium artemisiae argyi into powder; b, cleaning 150-160 parts of the Guangdong cabbages, 1-3 parts of the mint leaves and 2-3 parts of the alternanthera philoxeroides leaves, juicing and mixing; c, adding 0.2-0.3 parts of the folium artemisiae argyi powder, 1.5-2 parts of the salt and 6-8 parts of dietary alkali into mixed juice obtained in the step b, mixing uniformly, dissolving and filtering; d, adding 500 parts of the flour into mixed juice obtained in the step c, stirring uniformly, pressing the flour into dough and kneading by hands for 30 minutes; e, rolling and cutting the dough prepared in the step d by using a noodle press.
Description
technical field [0001] The invention relates to a noodle, in particular to an ecological health-preserving fresh noodle, and also to a method for preparing the noodle. Background technique [0002] Noodles are one of the traditional main foods in my country, and they are flour products formed by calendering with wheat flour as raw material. However, the raw materials, nutrition and taste of traditional noodles are single, and whitening agents and preservatives are often added to traditional noodles, which will affect health if eaten for a long time. With the increasing development of my country's economy and the improvement of people's living standards, some people have high blood lipids and obesity, and are eager to have a kind of ecological health-preserving noodles. Now public information has some noodles with added vegetables, but these noodles have a common problem, that is, the shelf life is not long, and the nutrition of vegetables is damaged by roasting or drying si...
Claims
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Application Information
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