Ecological and health-preserving noodles and preparation method thereof
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A kind of noodle and ecological technology, applied in the field of noodles, can solve the problems of short shelf life and damage to vegetable nutrition, 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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Summary
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,
Method used
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Embodiment 1
[0028] The ecological health-preserving noodles of the present invention are made of the following raw materials in parts by weight: 155 parts of Cantonese cabbage heart, 1 part of mint leaf, 0.2 part of mugwort leaf powder, 2 parts of revolutionary grass leaf, 500 parts of flour, and 2.0 parts of table salt.
[0029] The method for preparing the above-mentioned ecological health-preserving noodles of the present invention comprises the following steps:
[0030] a. Take fresh mugwort leaves during the Dragon Boat Festival, wash them, dry them in the sun, and grind them into powder;
[0031] b. Wash the Cantonese cabbage heart, mint leaves and revolutionary grass leaves of said weight portion, squeeze the juice, and mix;
[0032] c. add the Artemisia argyi powder and salt of described weight part in the mixed juice gained in above-mentioned steps, mix, filter;
[0033] d. Add the flour of described weight part in the mixed juice gained in above-mentioned steps, stir, press fac...
Embodiment 2
[0041] The ecological health-preserving 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, and 1.5 parts of table salt.
[0042] The preparation method is the same as above.
Embodiment 3
[0044] The ecological health-preserving 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, and 2 parts of table salt.
[0045] The preparation method is the same as above.
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Abstract
The invention discloses ecological and health-preserving 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 and 1.5-2 parts of salt. The invention further discloses a method for preparing the ecological and health-preserving 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 and 1.5-2 parts of the salt into mixed juice obtained in the step b, mixing uniformly and filtering; d, adding 500 parts of the flour into mixed juice obtained in the step c, stirring uniformly and pressing the flour into dough; e, rolling and cutting the dough prepared in the step d by using a noodle press; f, feeding cut noodles into a drying chamber for natural air-drying.
Description
technical field [0001] The invention relates to a noodle, in particular to an ecological health-preserving 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 simultan...
Claims
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Application Information
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