Anredera cordifolia noodles and preparation method thereof

Abstract

The invention relates to anredera cordifolia noodles. The noodles are prepared from the following raw materials in parts by weight: tubers of anredera cordifolia, fresh leaves of the anredera cordifolia, tender buds of the anredera cordifolia, high-gluten wheat flour, avicennia mavina seed powder, waxy corn flour, sweet potato powder, dry lotus root starch, herba taraxaci, herba portulacae, herbacentellae, shepherd's purse, folium perillae, folium artemisiae argyi, folium lycii, radix glycyrrhizae and sodium bicarbonate. The noodles are prepared from the common Chinese herbal medicine anredera cordifolia, have faint scent and slightly cold and bitter taste, have the effects of promoting blood circulation, removing blood stasis, dredging pulse, relieving pain, nourishing and strengtheningthe body, reducing blood lipids and lowering blood pressure, have remarkable curative effects on traumatic injury, unknown swelling, fracture hemostasis, hardening of brain pulses and dispelling of wind dampness. The prepared noodles not only smell faintly scented and taste unique, but also are rich in nutrient and have functions of refreshing brain, promoting blood circulation, enriching blood, nourishing waist and knees, resisting inflammation, dispelling wind dampness, improving body immunity and the like, is especially suitable for being eaten by middle-aged and old people, and can realizea very good health-care effect.

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 method allows users to create their own special type of bread without adding any other vegetables or animal products like milk or chocolate. These breads contain various types of flora called tunnels, meshes, spikes, seeds, roots, stems, rootlets, tubers, yeast cells, oyster shells, wax glands, pollen grains, carbohydrate sources such as sugarcane syrup (a mixture containing sucrose) and amino acids. By controlling these factors during this process, they help improve the quality and flavors of traditional Japanese whipped pastries.

Problems solved by technology

This patented technical solution described in this patent describes methods for producing nontoxic unrefined white vegetables called Lunzhenning without causing harmful side reactions such as bitterness smellings caused by certain chemical substances found naturally within these plants. These processes involve extracting specific ingredients like caffeinin, flavonoid germanium compounds, lignosulfonic acid esters, carboxylic acids including glutathione, sorghum pollen powders, manganosilicate rootlets, chlorophyll vanilla podbs, yarn balls containing betelnigs, safflower berries, radix lycopiadiscus varies among species belonging to Lithuania family native generics. However, current techniques require complicated steps and cannot achieve both qualitative and quantitive results due to poor nutrification levels associated with previous uses.