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Noodles capable of expelling heat toxins and preparation method thereof

A production method and antipyretic technology, applied in the field of nutritious food, to achieve the effect of rich nutrition

Inactive Publication Date: 2013-09-04
杨忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In addition, in the prior art, in order to enhance the gluten, elasticity and appearance of noodles, a large amount of gluten-enhancing agents (such as azodicarbonamide) are often added to noodles ), or other additives, although the addition of these additives ensures the taste and surface of the noodles are bright and clean, but long-term consumption is not good for the human body

Method used

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  • Noodles capable of expelling heat toxins and preparation method thereof
  • Noodles capable of expelling heat toxins and preparation method thereof
  • Noodles capable of expelling heat toxins and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0053] Recipe: 500g flour, 20g honeysuckle, 30g mung bean, 20g moutan bark, 20g raw ground.

[0054] Process: first wash the honeysuckle, mung bean, peony bark and raw rehmannia, dry in vacuum at 75°C for 30 minutes, pulverize into fine powder, then weigh each raw material in proportion, mix honeysuckle powder, mung bean powder, peony bark powder and raw rehmannia After mixing with the method of increasing the amount of flour, then use the same method to mix with flour; add water at 40-45°C to the total mixture and stir for 25 minutes to form a dough, let the dough stand for 20 minutes, then roll the dough continuously and There are at least 2 noodle strip turning processes during rolling, and then the rolled noodle strips are pressed by a noodle press and cut into strips. The noodles are cured in a 1kw microwave oven for 45s, and finally dried at 55-60°C for 3h Then cool naturally to room temperature and pack.

example 1

[0055] Example 1: Sun Mou, male, 14 years old. The patient suddenly had ecchymosis all over the body after catching a cold one week ago, and the lower limbs were obvious, with epistaxis and constipation from time to time. TCM diagnosis is: purpura, blood heat indiscriminate. Eating the noodles of the present invention made by the above method, according to 1-2 times per day, after eating for 30 days, the ecchymosis of the whole body has basically disappeared.

example 2

[0056] Example 2: Ding, man, 25 years old. One week ago, after exercising, red wheals appeared all over the body, which did not merge with each other. Streaks appeared immediately after scratching, which subsided within half an hour to one hour, with semi itching and diarrhea. Diagnosed by traditional Chinese medicine as urticaria, the card belongs to heat toxin entering the blood, and blood heat generating wind. Eating the noodles of the present invention made by the above method, according to 1-2 times per day, after eating for 30 days, the pruritus disappeared, the stool was normal, and the erythra did not recur.

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Abstract

The invention provides noodles capable of expelling heat toxins and a preparation method thereof. The noodles are prepared from honeysuckle, mung beans, tree peony root bark and radix rehmanniae, are rich in nutrients, can achieve the effect on clearing away heat and toxins after being frequently eaten, do not contain any strengthening agents, preservatives, chemical synthetic pigments or other chemical substances, are pure in taste, have good pliability and elasticity, are not sticky when eaten, do not make soup turbid easily, have long shelf lives and are purely natural nutritious food.

Description

Technical field: [0001] The invention relates to nutritious food, in particular to noodles capable of detoxifying pyretotoxicity and a preparation method thereof, belonging to the technical field of food. Background technique: [0002] Noodles are a very ancient food, made from grain or bean flour with water and made into dough, and then either pressed or rolled into slices and then cut or pressed, or made into strips or Small flakes, a food that is finally boiled, fried, braised, and fried. Fossils of noodles with a history of more than 4,000 years have been discovered in Qinghai Province, China, proving that China is the origin of noodles. [0003] Noodles have a long history in China. "Boiled cakes" in the Eastern Han Dynasty and "soup cakes" in the Wei and Jin Dynasties are the original names for noodles. The early soup cakes were in the form of flakes, and later gradually evolved into strips. Noodles have been basically formed during the Wei, Jin, Southern and Nor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
Inventor 杨忠
Owner 杨忠
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