Qi-boosting and blood-activating noodle with rose and preparation method thereof

A technology of nourishing qi, activating blood and roses, which is applied in food preparation, application, food science, etc., can solve the problems of not meeting the requirements of food nutrition and health care effects, single ingredients and nutrition, etc., and achieve good health care effects and rich nutrition effects

Inactive Publication Date: 2015-08-12
FENGYANG RUICHENG FOOD TECH
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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

[0018] A kind of rose noodles for nourishing qi and promoting blood circulation, which is composed of the following raw materials in parts by weight (jins): 110 parts by weight of wheat flour, 5 times of kudzu root powder, 0.4% of star anise, 0.7% of Jiejie tea, 1% of sharp medicine flowers, 0.8% of golden silk plum, 0.9% of longan leaves, and fresh rose 8 petals, 6 kiwi fruit, 4 bamboo leaves, 3 black tea leaves, 2 carrots, 3 bacon, 3 nutritional additives, 4 milk, appropriate amount of salt and water;

[0019] The nutritional additive is made from the following raw materials in parts by weight: red dates 2, fennel 1, brown sugar 1, lotus seeds 5, angelica 0.8, beef bone soup 4, rice wine 2, loquat leaf 0.6, raspberry 0.7, chuanxiong 0.8, duck meat 10, Appropriate amount of fresh lotus leaves;

[0020] The preparation method is as follows: (1) add 3 times of water to decoct Angelica sinensis, loquat leaves, raspberries and Chuanxiong for 30 minutes, filter and remove slag, co...

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PUM

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Abstract

The invention discloses qi-boosting and blood-activating noodles with roses, which are prepared from following raw materials, by weight: 110-125 parts of wheat flour, 5-8 parts of kudzu roots powder, 0.4-0.6 parts of anise, 0.7-0.9 parts of chloranthus officinalis, 1-1.3 parts of acranthera sinensis, 0.8-1 part of hypericum patulum, 0.9-1.2 parts of longan leaves, 8-10 parts of fresh rose flower, 6-9 parts of kiwifruit, 4-5 parts of indocalamus tessellates, 3-4 parts of red tea leaves, 2-4 parts of carrots, 3-5 parts of bacon, 4-6 parts of a nutritional additive, 4-6 parts of milk, and proper amount of salt and water. The qi-boosting and blood-activating noodles are rich in nutrition, wherein the rose has the effects of softening liver and enlivening liver, dispersing qi and activating blood, beautifying face and nourishing skin, and contain various microelements. By means of addition of various traditional Chinese medicines, the noodles are excellent in health caring effects, wherein the acranthera sinensis has the effects of boosting qi and activating blood, the hypericum patulum has the effects of soothing liver and freeing collaterals. The nutritional additive increases the nutrients in the noodles, so that the noodles is beneficial to human health when being eaten for long period.

Description

technical field [0001] The invention mainly relates to the technical field of food and a preparation method thereof, in particular to a rose noodle for nourishing qi and promoting blood circulation and a preparation method thereof. Background technique [0002] Nowadays, people's requirements for health and living standards are constantly improving, and people's life rhythm, dietary structure and dietary concept have undergone great changes. Diversification, nutrition, and convenience of food have become requirements. Noodles have become one of the staple food choices of people because of their good taste, convenient eating, rich nutrition and low price, and easy to digest and absorb. Traditional noodle ingredients and nutrition are relatively simple, and 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. SUMMARY OF THE INVENTION [0003] In order to make up for th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 柳培健
Owner FENGYANG RUICHENG FOOD TECH
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