Meat paste lung-moistening noodle and preparation method thereof

Abstract

The invention discloses a meat paste lung-moistening noodle. The meat paste lung-moistening noodle is prepared by taking the following raw materials by weight part: 900-1000 parts of flour, 0.6-0.7 parts of motherwort herb, 0.8-0.9 part of viola diffusa ging, 1-1.1 parts of cushaw stems, 0.7-0.8 part of radix ophiopogonis, 25-30 parts of highland barleys, 25-30 parts of cherries, 40-45 parts of streaky pork, 40-45 parts of fish, 20-22 parts of white vinegar, 0.5-0.6 part of glucose oxidase, 60-65 parts of soy protein, 9-10 parts of oxidized potato starch and a defined amount of theaflavin. The meat paste lung-moistening noodle provided by the invention is high in quality, good in taste, bright in color and luster, rich in nutrition and delicious in flavor, wherein the added oxidized potato starch is beneficial to the condensation of protein and the carboxyl of the oxidized starch and the protein radicals react with each other and have an assisting function. Besides, various Chinese medicinal herbs are added during the processing process of the meat paste lung-moistening noodle so that the noodle has the effects of promoting blood circulation to restore menstrual flow, inducing diuresis to reduce edema, enriching yin and producing fluid, moistening lung and clearing away the heart-fire, and soothing liver and harmonizing stomach.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to minced meat noodles for nourishing the lungs and a preparation method thereof. Background technique [0002] Noodles are a traditional staple food in my country. They are easy to use and economical. They play an important role in people's daily life. At present, the noodle industry at home and abroad is developing very rapidly. The types of noodles are increasing, the output is rising, and the technology of noodle making is also improving. With the continuous improvement of people's living standards, diet structure and lifestyle are improving day by day. People not only There are higher requirements for the appearance quality and nutritional value of noodles, and the requirements for the intrinsic quality of noodles such as elasticity and toughness are also getting higher and higher. However, the protein content of general-purpose wheat flour in my country is low, and it i...

AI Technical Summary

Problems solved by technology

At present, the noodle industry at home and abroad is developing very rapidly. The types of noodles are increasing, the output is rising, and the technology of noodle making is also improving. With the continuous improvement of people's living standards, diet structure and lifestyle are improving day by day. People not only There are higher requirements for the appearance quality and nutritional value of noodles, and the requirements for the intrinsic quality of noodles such as elasticity and toughness are also getting higher and higher. However, the protein content of general-purpose wheat flour in my country is low, and it is difficult to produce higher quality. Noodle products, the noodles made generally have problems such as unstable quality, uncookable, easy to paste soup, sticky taste and poor chewiness, so there is a great need for suitable improvers to improve the quality of noodles

At present, the improvers used in our country are mainly various artificially synthesized non-natural food additives. Although the quality of noodles has been improved, they also have adverse effects on people's health.