Agrocybe cylindracea and chicken meat noodles and preparation method thereof

A tea tree mushroom and mushroom chicken technology, which is applied in the field of tea tree mushroom chicken noodles and its preparation, can solve the problems of low protein content of wheat flour, adverse effects on health, difficulty in producing noodle products, etc., and achieve rich nutrition, strengthened gluten, and good quality Effect

Inactive Publication Date: 2016-03-30
宋晓冬
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  • Abstract
  • Description
  • Claims
  • Application Information

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 prot

Method used

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Embodiment Construction

[0015] A tea tree mushroom chicken noodle is made from the following raw materials in parts by weight (kg):

[0016] Flour 900, Yedihong 0.6, Geranium 0.9, Sage 0.7, Vitex 0.9, Tea tree mushroom 40, Pickled cabbage 20, Walnut kernel 30, Chicken 30, White vinegar 10, Glucose oxidase 0.5, Soybean protein powder 60, Oxidized potato Starch 9, appropriate amount of theaflavins.

[0017] The preparation method of described a kind of tea tree mushroom chicken noodle, comprises the following steps:

[0018] (1) Add 6 times of water to decoct Yedihong leaves, geranium, huaxue, and Vitex chinense leaves on high heat for 1 hour, press filter to remove slag, and spray dry to obtain Chinese medicine powder;

[0019] (2) Take the walnut powder ground from walnut kernels for later use; wash the potherb mustard and add 2 times the water to beat it to get the potherb mustard pulp, remove the bone from the chicken and freeze-dry the ground chicken freeze-dried powder, soak the tea tree mushroo...

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Abstract

The invention discloses agrocybe cylindracea and chicken meat noodles. The agrocybe cylindracea and chicken meat noodles are prepared from the following raw materials in parts by weight: 900-1000 parts of flour, 0.6-0.7 part of ludwigia repens, 0.9-1 part of erodium stephanianum willd, 0.7-0.8 part of polemonium caeruleum, 0.9-1.1 parts of negundo chastetree leaves, 40-45 parts of agrocybe cylindracea, 20-25 parts of potherb mustard, 30-33 parts of walnut kernels, 30-35 parts of chicken meat, 10-15 parts of white vinegar, 0.5-0.6 part of glucose oxidase, 60-65 parts of soyabean protein powder, 9-10 parts of oxidized potato starch and an appropriate amount of theaflavin. The noodles developed by the invention are good in quality, good in mouth feel, bright in color and rich in nutrition; the added agrocybe cylindracea is delicious in taste, has the efficacies of nourishing yin, strengthening yang, beautifying the features and being health-care, has unique curative effects on renal deficiency, frequent micturition, oedema and rheumatic, and has auxiliary treatment functions of resisting cancer, reducing blood pressure, resisting ageing, treating low fever of children and treating bedwetting.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tea tree mushroom chicken noodle 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 is difficul...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/105A23L31/00A23L13/50A23L29/00A23L33/17
CPCA23V2002/00A23V2200/32A23V2200/30
Inventor 宋晓冬
Owner 宋晓冬
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