Pigeon Chinese wolfberry soup dried noodles and preparation method thereof

Abstract

The invention provides pigeon Chinese wolfberry soup dried noodles, which are prepared from the following raw materials in part by weight: 100 parts of flour, 50 to 80 parts of buckwheat, 0.3 to 0.5 part of pigeon Chinese wolfberry soup extract, 0.4 to 0.6 part of konjaku flour, 2 to 3 parts of dietary fibers, 0.3 to 0.5 part of corn stigma ultrafine powder, 0.3 to 0.5 part of chrysanthemum pollen, 0.3 to 0.5 part of Chinese chestnut pollen, 0.3 to 0.5 part of rape flower freeze-dried powder and 0.3 to 0.5 part of roselle freeze-dried powder. The preparation method comprises the following steps of: boiling a pigeon, and removing fishy smell; adding Chinese wolfberry ginger slices and edible acid, decocting for two times, and filtering to obtain an extract; mixing the flour and the buckwheat in a ratio, adding the extract and other functional materials into the flour, mixing to form dough, and preparing a finished product of the dried noodles. The pigeon Chinese wolfberry soup dried noodles have the effects of nourishing yin, moistening dryness, tonifying qi, nourishing blood and reducing blood sugar, have a health-care effect and are suitable to be eaten for a long time by patients who suffer from hyperglycemia.

Description

Technical field [0001] The invention relates to a food processing method, in particular to a pigeon wolfberry noodle soup and a preparation method thereof. Background technique [0002] Dried noodles have a history of more than 2,000 years in China. The main production process is: put wheat and various auxiliary materials into the kneading machine to fully mix, after standing and curing, the loose dough is pressed, cut into strips, and dried. Cut off and pack. [0003] Pigeons are not only delicious, but also rich in nutrients and have high medicinal value. They are well-known nourishing foods. Among all kinds of meat, pigeon meat contains the most protein, but the fat content is extremely low, and the digestion and absorption rate is as high as 95%. Compared with chicken, fish, beef, and mutton, pigeon meat contains vitamin A, vitamin B1, vitamin B2, vitamin E, and trace elements for hematopoiesis. [0004] In the past 30 years, the noodle industry in my country has developed rap...

AI Technical Summary

Problems solved by technology

But, there is no report in the nutritional and health noodles utilizing pigeon wolfberry soup