Preparation method of instant traditional Chinese medicinal noodles
A technology of noodles and traditional Chinese medicine, which is applied in the field of preparation of instant Chinese medicine noodles, can solve the problems of time-consuming and labor-intensive, and achieve the effect of convenient eating and excellent fresh-keeping effect
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Embodiment 1
[0018] The preparation method steps of instant Chinese medicine noodles are as follows:
[0019] a. Preparation of edible antistaling agent: take ginkgo polysaccharide in parts by weight: 8 parts, 2 parts of ginkgo ketone, 1 part of ginkgo phenol, 10 parts of beeswax starch, 3 parts of sodium pyrrolidone carboxylate, 5 parts of nisin, carboxymethyl shell 1 part of polysaccharide, 5 parts of citric acid, 10 parts of water, after mixing evenly, put it in a blender and stir for 30-60 minutes, after standing for 3 hours, take the upper layer solution to obtain edible preservative;
[0020] b. get by weight components: 100 parts of wheat flour, 50 parts of highland barley flour, 60 parts of corn flour, 20 parts of soybean flour, 15 parts of raw flour, 40 parts of mung bean flour, 30 parts of rice flour, 15-25 parts of peanut flour, lotus root starch 25 parts, 10 parts of sweet potato starch, 20 parts of pea starch, 45 parts of rice flour, 25 parts of glutinous rice flour, after mix...
Embodiment 2
[0025] The preparation method steps of instant Chinese medicine noodles are as follows:
[0026] a. Preparation of edible antistaling agent: take ginkgo polysaccharide in parts by weight: 5 parts, 3 parts of ginkgo ketone, 3 parts of ginkgo phenol, 10 parts of beeswax starch, 3 parts of sodium pyrrolidone carboxylate, 5 parts of nisin, carboxymethyl shell 2 parts of polysaccharide, 2 parts of citric acid, 10 parts of water, after mixing evenly, put it in a blender and stir for 30-60 minutes, after standing for 3 hours, take the upper layer solution to obtain edible preservative;
[0027] b. get by weight components: 100 parts of wheat flour, 50 parts of highland barley flour, 40 parts of corn flour, 30 parts of soybean flour, 25 parts of raw flour, 30 parts of mung bean flour, 20 parts of rice flour, 25 parts of peanut flour, 5 parts of lotus root flour , 25 parts of sweet potato starch, 25 parts of pea starch, 45 parts of rice flour, 20 parts of glutinous rice flour, after mi...
Embodiment 3
[0032] A kind of preparation method step of instant Chinese medicine noodles is as follows:
[0033] a. Preparation of edible antistaling agent: take ginkgo polysaccharide in parts by weight: 5 parts, 2 parts of ginkgo ketone, 1 part of ginkgo phenol, 10 parts of beeswax starch, 2 parts of sodium pyrrolidone carboxylate, 3 parts of nisin, carboxymethyl shell 1 part of polysaccharide, 2 parts of citric acid, 10 parts of water, after uniform mixing, put it in a blender and stir for 30-60 minutes, after standing for 3 hours, take the upper layer solution to obtain edible preservative;
[0034] b. get by weight components: 90 parts of wheat flour, 50 parts of highland barley flour, 40 parts of corn flour, 20 parts of soybean flour, 15 parts of raw flour, 30 parts of mung bean flour, 20 parts of rice flour, 15 parts of peanut flour, 5 parts of lotus root flour , 10 parts of sweet potato starch, 20 parts of pea starch, 30 parts of rice flour, 20 parts of glutinous rice flour, after ...
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