Fennel and beef noodles and preparation method thereof

Abstract

The invention discloses fennel and beef noodles and a preparation method thereof. The fennel and beef noodles are prepared from raw materials as follows: fennel leaves, beef, bone, germinated brown rice, wheat flour, stachys floridana, mulberry wine, cistanche deserticola, Lycopus lucidus, caulis spatholobi, Anredera cordifolia, Ampelopsis grossedentata, gleditsia sinensis lam carbohydrate gum, xanthan gum and a proper amount of water. The prepared fennel and beef noodles contain richer nutrients, promote metabolism and absorption of a body, are boiling-resistant, flexible and smooth, taste aromatic and refreshing and are suitable for various crowds; the active functional ingredients such as organic selenium, GABA and the like are increased, the antioxidant function of the body is enhanced, and health of the body is facilitated; the noodles integrate fresh aroma of brown rice and fennel and have rich taste, meanwhile, traditional Chinese medicine ingredients such as Lycopus lucidus, caulis spatholobi and the like are added, the healthcare value is increased, comprehensive and synergetic compatibility is realized, and the noodles contain rich natural plant ingredients, can adjust and improve the body functions, further have the efficacy of harmonizing qi, nourishing blood and tonifying the spleen and the kidney and are beneficial to body health.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a kind of fennel beef noodles 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 o...

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