Handmade nutritional noodle coil for postoperative rehabilitation and preparation method thereof

A post-operative hand-pan technology, which is applied in post-operative rehabilitation nutrition hand pan and its preparation field, can solve the problems such as the lack of nutritional hand pan for patients, so as to prevent excessive plasma cholesterol, improve immunity, and prevent arteriosclerosis Effect

Inactive Publication Date: 2016-12-07
YUZHOU SIYUAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles, a type of flour made from cereals or legumes with water added to the dough, which is then either pressed or rolled into sheets and then cut or pressed, or rolled, pulled, pinched, etc., into strips (either narrow or wide, or flat or round) or small flakes, and finally boiled, fried, braised, and fried. Archaeological discoveries and historical data prove that noodles originated in China and have a history of more than 4,000 years of production and consumption; noodles are a kind of food. This kind of health care food is easy to make, convenient to eat, rich in nutrition, and can be used as staple food and fast food. It has long been accepted and loved by people all over the world; There are many nutritional hand dishes for middle-aged and elderly people, but there are few nutritional hand dishes dedicated to patients after surgery. Therefore, it is of great significance to develop a post-operative rehabilitation nutrition hand dish and its preparation method

Method used

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Embodiment 1

[0020] A post-operative rehabilitation nutritional hand-pan noodle, which is composed of the following raw materials in proportion by weight: 65 parts of wheat flour, 8 parts of corn flour, 3 parts of quinoa flour, 3 parts of red dates, 4 parts of soybean flour, and 2 parts of sesame flour , 3.5 parts of eggshell powder, 4.5 parts of kelp, 2.5 parts of bone meal, and 4.5 parts of melon seeds. The particle size obtained after secondary cleaning, drying, primary crushing, sieving, ultra-fine crushing and sterilization is a powder that can completely pass through a 90-mesh sieve. The kelp used is kelp powder, which is washed with water , soaking, deodorizing, airing, chopping, drying, pulverizing, sieving and sterilizing, the particle size obtained is a powder that can completely pass through a 90-mesh sieve, and the melon seeds are made of melon seeds powder. Fresh melon seeds are sorted and screened, shelled, dried, crushed, sieved and sterilized to obtain a particle size that ...

Embodiment 2

[0023] A post-operative rehabilitation nutrition hand plate noodle, which is composed of the following raw materials according to the weight ratio: 64 parts of wheat flour, 7 parts of corn flour, 4 parts of quinoa flour, 4 parts of red dates, 3 parts of soybean powder, and 2 parts of sesame powder , 4 parts of eggshell powder, 5 parts of kelp, 3 parts of bone meal, 4 parts of melon seeds, a kind of preparation method of postoperative rehabilitation nutrition hand plate noodles, described preparation method comprises the following steps: Step 1: select material, choose fresh jujube , kelp, melon seeds; step 2: preparing red date powder, sorting and screening the fresh red dates selected in step 1, cleaning for the first time, removing pits, peeling, cleaning for the second time, drying, crushing for the first time, sieving, The particle size obtained after ultra-fine crushing and sterilization is jujube powder that can completely pass through a 90-mesh sieve; step 3: prepare kel...

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PUM

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Abstract

The invention relates to a handmade nutritional noodle coil for postoperative rehabilitation and a preparation method thereof. The handmade nutritional noodle coil comprises the following raw materials in parts by weight: 60-70 parts of wheat flour, 6-10 parts of corn flour, 1.5-4.5 parts of flour of Chenopodium quinoa, 2-4 parts of red date, 3-5 parts of soybean powder, 1-3 parts of sesame powder, 2-5 parts of eggshell powder, 3-6 parts of kelp, 1.5-3.5 parts of bone meal, and 3-6 parts of melon seed kernels. The noodle coil fully utilizes efficacies of red dates, kelp, melon seed kernels, eggshell powder and bone meal, and wheat powder, corn flour, flour of Chenopodium quinoa, soybean powder and sesame powder are combined in order to prepare the health care noodles. The noodle coil has the advantages of abundant nutrition, reasonable medicinal material match, low cost, and simple production technology; and the noodle coil has the efficacies for invigorating spleen-stomach and replenishing qi, supplementing calcium, assisting qi and cultivating vitality, and enriching blood.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to post-operative rehabilitation nutrition hand dish noodles and a preparation method thereof. Background technique [0002] Noodles, a type of flour made from cereals or legumes with water added to the dough, which is then either pressed or rolled into sheets and then cut or pressed, or by rubbing, pulling, pinching, etc., into strips (either narrow or wide, or Flat or round) or small flakes, and finally boiled, fried, braised, and fried. Archaeological discoveries and historical data prove that noodles originated in China and have a history of more than 4,000 years of production and consumption; noodles are a kind of food. This kind of health food is easy to make, convenient to eat, rich in nutrition, and can be used as staple food and fast food. It has long been accepted and loved by people all over the world; There are many nutritional hand dish noodles products for mi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L11/00A23L25/00A23L17/60A23L13/60A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 赵晓玲董俊营
Owner YUZHOU SIYUAN IND
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