Mushroom and coarse cereal noodles

Abstract

The invention discloses mushroom and coarse cereal noodles. The mushroom and coarse cereal noodles are prepared from raw materials in parts by weight as follows: 200-220 parts of wheat flour, 5-7 parts of edible salt, 60-70 parts of oat flour, 15-25 parts of eggs, 60-70 parts of corn flour, 10-12 parts of hypsizygus mammoreus bigelow, 60-70 parts of soybean meal, 10-20 parts of pholiota nameko, 70-80 parts of peanut meal, 10-20 parts of coprinus comatus, 10-12 parts of needle mushrooms, 20-40 parts of oyster mushroom and 80-90 parts of water. With the addition of coarse cereals such as sorghum, buckwheat, soybeans and the like, the prepared mushroom and coarse cereal noodles have an adjustment function on inappetence and dyspepsia and has the efficacy of spleen tonification, moisture dispelling and intestine and stomach regulation; mushrooms have the efficacy of immunity improvement, anti-tumor, anti-virus, radiation resistance, anti-aging, prevention and treatment of cardiovascular diseases, liver protection, stomach tonification, weight loss and the like; the mushroom and coarse cereal noodles are suitable for a vast majority of people.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of noodles with mushrooms and miscellaneous grains. Background technique [0002] Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of wheat flour, they have a single variety and a single nutritional taste, and they are prone to paste water and broken bars during cooking. , the taste is not pure enough, soft and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and food eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, which will cause serious harm, and also have different degrees of damage to the brains of middle-aged and elderly people. [0003] The d...

AI Technical Summary

Problems solved by technology

[0002] Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of wheat flour, they have a single variety and a single nutritional taste, and they are prone to paste water and broken bars during cooking. , the taste is not pure enough, soft and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and foods eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, which will cause serious harm to the brains of middle-aged and elderly people.