Energy-invigorating intestine-moistening bighead atractylodes rhizome noodle and preparation method thereof

A technology of Atractylodes macrocephala and intestinal moistening, which is applied in the field of Atractylodes macrocephala nourishing qi and moistening intestines and its preparation, to achieve the effects of improving strength, improving flexibility, and enhancing the degree of combination

Inactive Publication Date: 2015-11-18
安徽味多多餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the use of pomelo peel powder as a polyphenol source to improve the gel properties of fish myofibrillar protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] An Atractylodes Rhizoma Atractylodes Invigorating Qi and Intestinal Moisturizing Noodle, which is made from the following raw materials in parts by weight:

[0021] Pumpkin 30, celery 10, starch 18, flour 300, fresh pomelo peel 18, silver carp surimi 16, golden thread fish surimi 24, lemon juice 9, pollen 10, fresh ginger 8, lotus seeds 19, candied dates 7, cistanche 1 , Atractylodes macrocephala 2, Bodhi leaf 1.8, appropriate amount of cellulase and ethanol.

[0022] The preparation method of described a kind of Atractylodes macrocephala invigorating qi and moistening intestines comprises the following steps:

[0023] (1) Soak the lotus seeds in warm water for 3 hours, take them out, mix them with candied dates, add water and boil them until they are rotten, mash the boiled lotus seeds; shred the fresh ginger, wrap it evenly with a layer of lotus seed paste, and fry it in a frying pan for 10 seconds. Filter the shredded ginger, cool and drain the oil;

[0024] (2) Ex...

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PUM

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Abstract

The invention discloses an energy-invigorating intestine-moistening bighead atractylodes rhizome noodle. The noodle is prepared from the following raw materials by weight: 30 to 40 parts of pumpkin, 10 to 20 parts of celery, 18 to 22 parts of starch, 300 to 400 parts of flour, 18 to 25 parts of fresh grapefruit peel, 16 to 30 parts of minced silver carp, 24 to 35 parts of minced red coat, 9 to 15 parts of lemon juice, 10 to 15 parts of pollen, 8 to 10 parts of fresh ginger, 19 to 22 parts of lotus seed, 7 to 14 parts of candied date, 1 to 1.5 parts of cistanche, 2 to 3 parts of bighead atractylodes rhizome, 1.8 to 2 parts of linden leaf and a proper amount of cellulase and ethanol. According to the invention, the edible and medicinal materials like cistanche, bighead atractylodes rhizome, linden leaf, pollen and candied date are added, so the noodle is endowed with fragrant and sweet taste and health care effects, i.e., calming, tranquillizing, sleep-improving, kidney-recuperating, essence-benefiting, intestine-moistening, bowel-relaxing, energy-tonifying and spleen-invigorating effects; and the noodle is fresh, fragrant and chewy, tastes delicious and soft and leads a person to endless aftertastes.

Description

technical field [0001] This invention relates to being slim. The technical field, in particular, relates to a kind of Atractylodes macrocephala nourishing qi and moistening intestines noodles and a preparation method thereof. Background technique [0002] At present, there are many kinds of foods that enrich their nutrients by adding dietary fiber, such as surimi products, meat products, baked products, etc. In addition, dietary fiber has good technical characteristics such as water holding and oil holding. For surimi products with high nutritional value, the addition of dietary fiber can not only make up for the lack of fiber in surimi products, but also effectively improve the technological characteristics of surimi products such as water holding capacity and gelation. [0003] Improving the gel properties of surimi is one of the key technologies for processing surimi products. At this stage, the purpose of improving gel properties is mainly achieved through some additi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L1/325A23L7/109A23L17/00
CPCA23V2002/00A23V2200/30A23V2200/31A23V2200/32
Inventor 张跃陶勇邓玉民
Owner 安徽味多多餐饮管理有限公司
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