Pigeon Chinese wolfberry soup dried noodles and preparation method thereof
A production method and pigeon technology are applied in the field of food processing to achieve the effects of convenience in eating, improving immune function of the body, and preventing and treating hyperglycemia.
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[0020] A kind of pigeon wolfberry noodle soup, made from the following raw materials (kg):
[0021] Flour 100, buckwheat flour 60, pigeon wolfberry soup extract 0.4, konjac flour 0.5, dietary fiber 2.5, corn silk superfine powder 0.4, chrysanthemum pollen 0.4, chestnut pollen 0.45, rapeseed flower freeze-dried powder 0.4, Luoshen flower freeze-dried powder 0.4.
[0022] The production method includes the following steps:
[0023] (1) Take fresh blood pigeons, remove the internal organs and clean them, add clean water to cover the pigeon body, boil for 5-6 minutes on high fire, and discard the boiled water;
[0024] (2) Add 8-10 times the pigeon’s weight of drinking water again, and at the same time add 8-10% pigeon’s weight of wolfberry and 0.2-0.4% pigeon’s weight of ginger slices at a pressure of 0.3Mpa and a temperature of 100-120℃ , Boil for 1-2 hours, filter; then add 3-4 times the weight of the pigeon to the pigeons with drinking water, and add 1-3% edible acid by weight of t...
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