Tomato and red yeast rice noodle and preparation method thereof

Abstract

The invention discloses a tomato and red yeast rice noodle and a preparation method thereof. The tomato and red yeast rice noodle is prepared from the following raw materials: black tomatoes, red yeast rice, red vinasse, germinated brown rice, magnolia flower, wheat meal, beef, butter, avocado, lemongrass, plum blossom, rhizoma galangae, mango seeds, spiced salt, gleditsia sinenis lam gum, xanthan gum and an appropriate amount of water. The tomato and red yeast rice noodle prepared in the invention is richer in nutrition, simultaneously promotes metabolism and absorption of a body, is boil-proof durably, flexible and smooth, fragrant, tasty and refreshing in taste, and is applicable to various people; the active functional components such as organic selenium and GABA are improved, the antioxidant function of the body is strengthened, and the tomato and red yeast rice noodle is beneficial for the health of the body; fresh milk fragrance of brown rice and magnolia is fused, the taste is rich, and the traditional Chinese medicine functional components such as lemongrass and plum blossom are added, so that the health care value is strengthened, the compatibility is comprehensive, natural plant components are enriched, the function of the body is adjusted and improved, and the noodle has the effects of nourishing the stomach to improve the function of the body, regulating qi and helping digestion, and is beneficial for the health of the human body.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a tomato red curved noodle and a preparation method thereof. Background technique [0002] Noodles originated in China and have a long history. Because they are simple to make, convenient to eat, rich in nutrition, easy to digest, and can be staple food and fast food, they are more and more popular and loved by people. Noodles are a kind of flour made from grains or beans, mixed with water and made into dough, or pressed or rolled into sheets and then cut or pressed, or made into strips (narrow or wide, or flat) by means of rubbing, pulling, pinching, etc. or round) or small flakes, and finally boiled, fried, braised, and fried as a food. Because the nutrient components of wheat flour are not rich enough, and the nutrient components are unbalanced, it is difficult to meet the nutritional and health requirements of the consumer group mainly composed of pasta. It has become one of t...

AI Technical Summary

Problems solved by technology

[0007] Although the noodles mentioned in the above-mentioned patent application are prepared from raw materials such as brown rice and wheat flour, they cannot solve the problems of poor cooking performance and mouthfeel due to brown rice attached to pericarp and seed coat, and are not easy to digest. It is simply adding brown rice flour or beating as a raw material into food, which has not been fully utilized, reducing the actual nutritional value and food flavor of brown rice and wheat compound noodles