Sandwich noodles capable of improving immunity and making method thereof

Abstract

The invention discloses sandwich noodles capable of improving the immunity. The sandwich noodles are made from, by weight, 100-200 parts of medium-gluten flour, 20-40 parts of henry steudnera tubers, 2-4 parts of tremella, 10-20 parts of bitter gourds, 3-6 parts of sargassum fusiforme, 6-12 parts of green tea powder, 4-8 parts of white kidney beans, 5-10 parts of sword beans, 1-2 parts of poria cocos, 1-2 parts of endothelium corneum gigeriae galli, 1-2 parts of salt, 3-6 parts of ultra-micro protein powder, 5-10 parts of vital gluten and an appropriate amount of sweet fermented-rice juice. According to the finished noodle product, internal water is low in liquidity and more uniform in distribution, the water migration speed and the quality deterioration degree are both decreased in the refrigeration process, multiple raw materials with the immunity improving effect are processed into stuffing to be added into the centers of the noodles, and the made sandwich noodles are uniform, ordered, full, free of scabs and distortion, smooth in surface, glittering and translucent, not prone to be broken, trickled, adhered and pulped if the sandwich noodles are cooked for a long time, chewy in mouthfeel, elastic, wet, smooth, free of stiff feeling, soft and palatable and have a wide market prospect.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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AI Technical Summary

Benefits of technology

This patented technology makes it easier for people who cook their own beef or other vegetables to taste them smoking flavorful ingredients like chlorophyll glycerol (choline) when they want to eat these food items. It also enhances the nutritional value of green bean products due to its unique properties such as being able to quickly breakdown carbohols found inside cell walls while still maintaining high levels of proteins contained within. Additionally, this method allows for efficient processing of various types of plant material used in producing stuffings containing cereals and legumes, resulting in improved qualities including reduced moisture loss from crops compared to traditional methods.

Problems solved by technology

This patented technology extracts different types of vegetable proteins like gallic acid or pearlite (a type called galactolith) for use as food supplement without adding any extra chemical compounds into it. These materials can be easily obtained at home by crushing them down inside large industrial plants. It also contains various beneficial substances such as vitamins A, B1, C, D3, E, K, etc., making this product more effective than existing methods on their own.