The invention discloses dried konjac noodles and a preparation method thereof. The dried konjac noodles comprise the following components in parts by weight: 12-16 parts of konjac flour, 95-100 parts of
starch, 5-10 parts of
fish bone meal, 5-10 parts of
yeast powder, 5-10 parts of
licorice roots, 1-3 parts of dried orange peel, 2-5 parts of Chinese yams, 0.5-2 parts of hemp seeds, 5-10 parts of cortex magnoliae
officinalis, 5-10 parts of immature orange fruits, 3-5 parts of a food emulsifying agent and 2-5 parts of a
sodium bicarbonate solution. The preparation method comprises the following steps of (1) mixing the
licorice roots with the dried orange peel, the Chinese yams, the hemp seeds, the cortex magnoliae
officinalis and the immature orange fruits according to the formula, performing decoction, and collecting medicinal liquid; (2) mixing the konjac flour with the
starch, the
fish bone meal, the food emulsifying agent and the
yeast powder to obtain a mixture, adding the mixture to the medicinal liquid, and performing standing and puffing; and (3) adding the
sodium bicarbonate solution of which the concentration is 2% to puffed materials, performing mixing, performing stirring and dispersion, performing refining and extruding, and performing airing so as to obtain the dried konjac noodles. The dried noodles prepared by the method disclosed by the invention not only have high
nutrient value but also are not liable to break.