Colorful brown rice noodles containing Chinese herbal medicine components and preparation method thereof
A technology of Chinese herbal medicine and brown rice, applied in the directions of food preparation, application, food science, etc., can solve the problems of the taste, color and nutrition of rice noodles, and achieve the effect of novel concept, regulation of metabolism in the body, and easy implementation.
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Embodiment 1
[0035] 1. Preparation of Chinese herbal medicine juice: the mint is mixed with water according to the amount and boiled by heating to make a reddish mint juice.
[0036] 2. Grinding brown rice juice: immerse ordinary brown rice in mint juice for 10 hours, then grind brown rice and mint juice together to form a mixed juice with mint ingredients and a reddish red color.
[0037] 3. Preparation of river noodles: add starch to the mixed slurry juice according to the weight percentage of brown rice and starch of 70:30, mix the starch and stir evenly, and then make it through a flour milling machine to make it with mint active ingredients and red red Special finished rice noodles.
Embodiment 2
[0039] 1. Preparation of Chinese herbal medicine juice: the maple leaves are mixed with water according to the amount and heated to make black red maple leaf juice.
[0040] 2. Grinding brown rice juice: Soak ordinary brown rice in maple leaf juice for 11 hours, and then grind brown rice and maple leaf juice together to form a mixed syrup that contains both active ingredients of maple leaf and black color.
[0041] 3. Preparation of river noodles: Add starch to the mixed slurry according to the weight percentage of brown rice and starch of 65:35, mix the starch and stir evenly, and then use a flour mill to make it with both maple leaf active ingredients and black characteristics. Finished Pho.
Embodiment 3
[0043] 1. Preparation of Chinese herbal medicine juice: the branches are mixed with water according to the amount and then heated to make yellow branch juice.
[0044] 2. Grinding the brown rice juice: immerse the ordinary brown rice in the twig juice for 12 hours, and then grind the brown rice and the twig juice together to form a yellow mixed juice with the active ingredients of the twig.
[0045]3. Preparation of river noodles: Add starch to the mixed slurry according to the weight percentage of brown rice and starch of 60:40, mix the starch and stir evenly, and then make it through the flour milling machine to have the active ingredients of branches and yellow characteristics. Finished Pho.
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