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Red ginseng nutrition noodles

A technology for nutritious noodles and red ginseng, which is applied in application, food preparation, food science and other directions, can solve the problems of not eating together, complicated taking methods, etc., and achieve the effect of long shelf life, convenient consumption and no disconnection

Inactive Publication Date: 2011-03-02
贺全安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned health care products have various beneficial health care and healing effects, the methods of taking them are mostly complicated, and they are usually not taken together, and some even taste bitter and astringent, which are not accepted by most people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment one: the first, take materials according to following formula: high-quality wheat flour 50000g, red ginseng 200-250g, Codonopsis 600g, ginkgo kernel 800g, poria cocos 300g, dried shiitake mushroom 300g, egg 500g, rapeseed oil 1000g; Soak red ginseng, ginkgo kernels and dangshen in warm water at 40-48 degrees for 30-35 minutes, and soak dried shiitake mushrooms in warm water at 60 degrees for 60 minutes; thirdly, mix the above red ginseng, dangshen, ginkgo kernels, dried shiitake mushrooms and their soaking liquid Post-distillation, the distillation process is: first distill at a temperature of 120-150 degrees for 12-15 minutes, then adjust the temperature to 80-90 degrees to continue distillation for 20-25 minutes, and finally adjust the temperature to 70-75 degrees to distill for 10-12 minutes The 4th, the liquid of above-mentioned distillation gained is carried out precipitation, filtration; The 5th, the traditional Chinese medicine filtrate of the 4th step,...

Embodiment 2

[0022] Embodiment two: the first, take material according to following formula: high-quality wheat flour 50000g, red ginseng 200-250g, Codonopsis 600g, ginkgo kernel 800g, poria cocos 300g, dry shiitake mushroom 300g, egg 500g, rapeseed oil 1000g; Red ginseng Gastrodia elata and Codonopsis pilosula are soaked in warm water at 40-48 degrees for 30-35 minutes, and dried shiitake mushrooms are soaked in warm water at 60 degrees for 60 minutes; thirdly, red ginseng, Codonopsis pilosula, ginkgo kernels, dried shiitake mushrooms and their soaking liquid are mixed and then distilled. The distillation process is as follows: first distill at a temperature of 120-150 degrees for 12-15 minutes, then adjust the temperature to 80-90 degrees to continue distillation for 20-25 minutes, and finally adjust the temperature to 70-75 degrees for 10-12 minutes; , the liquid obtained by the above-mentioned distillation is precipitated and filtered; the 5th, the traditional Chinese medicine filtrate,...

Embodiment 3

[0023] Embodiment three: the first, take materials according to following formula: high-quality wheat flour 50000g, red ginseng 200-250g, Codonopsis 600g, ginkgo kernel 800g, poria cocos 300g, dried mushroom 300g, egg 500g, rapeseed oil 1000g; Red ginseng, ginseng kernels and dangshen are soaked in warm water at 42-50 degrees for 32-38 minutes, and dried shiitake mushrooms are soaked in warm water at 65 degrees for 70 minutes; thirdly, the above-mentioned red ginseng, dangshen, ginkgo kernels, dried shiitake mushrooms and their soaking liquid are mixed Post-distillation, the distillation process is: first distill at a temperature of 125-153 degrees for 15-17 minutes, then adjust the temperature to 83-95 degrees to continue distillation for 22-25 minutes, and finally adjust the temperature to 75-80 degrees to distill for 12-15 minutes 4. Precipitate and filter the liquid obtained from the above-mentioned distillation; 5. Fully stir the traditional Chinese medicine filtrate, eggs...

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Abstract

The invention discloses red ginseng nutrition noodles and a manufacturing method thereof. The component of the red ginseng nutrition noodles contains, in parts by weight, 50000g high-quality wheat flour, 200g to 250g red ginseng, 600g Codonopsis pilosula, 800g almond, 300g tuckahoe, 300g dry mushroom, 500g egg and 1000g vegetable oil. The manufacturing method thereof comprises the steps of: weighing the materials according to the prescription, soaking the red ginseng, Codonopsis pilosula and dry mushroom, distilling and filtering, fully mixing and stirring the filtrate with flour, egg, peanut oil and defined amount of water, putting the mixture into machine, molding, and drying. The nutrition noodle overcomes the shortcoming of the traditional way to take red ginseng and other traditional Chinese medicine, maintains the medicinal value of various traditional Chinese medicine health care products as well as the pure flavor of traditional fine dried noodles, and has the advantages of convenience, anti-mildew property, worm-preventing property, being free from flavor change, long quality guarantee period, clear soup during cooking, delightful taste, and being free from segmenting and caking.

Description

technical field [0001] The invention relates to a traditional Chinese medicine health food and a preparation method thereof, in particular to a red ginseng nutritional noodle and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, people have put forward higher requirements for the nutritional structure and health care efficacy of meals. Red ginseng, as a precious medicinal material in traditional Chinese medicine, has been a famous health care product since ancient times. According to the Compendium of Materia Medica, red ginseng has the effects of "replenishing the five internal organs, calming the spirit, calming the soul, relieving panic, improving eyesight and improving intelligence, lightening body and prolonging life after long-term use". Red ginseng can improve human immunity, anti-fatigue, anti-radiation, inhibit tumors, and adjust the human endocrine system. Red ginseng is suitable for the elder...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/105
Inventor 贺全安
Owner 贺全安
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