Noodle capable of dispelling wind-cold and preparation method thereof
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A technology for expelling wind and cold and making noodles, which is applied in food preparation, application, food science, etc., and can solve the problem of single nutrition of ordinary noodles
Inactive Publication Date: 2014-04-09
李正华
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However, the nutritional components of flour are mainly starch and a small amount of protein, and the other nutritional components required by the human body are very small. Ordinary noodles have a single nutritional content, which is not suitable for the target group. It is not suitable for strengthening nutrition, supplementing easily lost elements, and strengthening the body.
With the continuous improvement of people's living standards, ordinary noodles can no longer meet people's nutritional needs.
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[0016] specific implementation plan
[0017] The present invention will be described in further detail below in conjunction with the following specific embodiments:
[0018] Made by weighing the following raw materials in parts by weight (kg): 75 wheat, 45 kidney beans, 35 lentils, 13 ginkgo, 13 gorgon, 20 leeks, 22 onions, 23 mutton, 7 ginger, 1 low-sodium salt, and 1 windproof , Hu Chai 1, perilla leaf 1, mugwort leaf 1, noodle improver 1-2, appropriate amount of water;
[0019] The noodle improver is made from the following raw materials in parts by weight (kg): glutinous rice 36, shepherd's purse 22, carrot 25, duck egg 17, cucumber seed powder 13, ganoderma lucidum spore powder 6, citrus aurantium 4, small fly 3, gourd Tea 3, Tianxiang stove 4, Xihuangcao 5, Echinacea chrysanthemum 5, Myrobalan 3, coix seed oil 1, appropriate amount of water; the preparation method is to put glutinous rice in a frying pan, fry until fragrant, and grind it into powder; wash and peel the c...
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Abstract
The invention discloses a noodle capable of dispelling wind-cold. The noodle is composed of the following raw materials in parts by weight: 70 to 80 parts of wheat, 40 to 50 parts of pinto bean, 30 to 40 parts of lentil, 10 to 15 parts of gingko, 10 to 15 parts of gorgon fruit, 17 to 22 parts of leek, 20 to 25 parts of onion, 19 to 26 parts of mutton, 6 to 8 parts of raw ginger, 3 to 4 parts of low sodium salt, 1 to 2 parts of divaricata saposhnikovia root, 1 to 2 parts of bupleurum, 1 to 2 parts of perilla leaf, 1 to 2 parts of folium artemisiae argyi, 1 to 2 parts of noodle modifier, and a proper amount of water. The preparation method adopts wheat, pinto bean and lentil as the main raw materials; the pinto bean has the functions of enriching the blood, strengthening the immunity, assisting the cell repairing, and preventing aging; the lentil has the functions of purifying abnormal blood, clearing throat, relieving pains, clearing heat, eliminating swelling, and removing heat from the lung to relieve cough; the leek has the functions of invigorating the stomach, raising the spirit, promoting the intestinal tract movement, and warming; the mutton has the functions of strengthening the human immunity, dispelling the cold, warmly reinforcing the blood and qi, tonifying the spleen qi, tonifying the shape deficiency, promoting the appetite, and fortifying the strength; and the raw ginger has the functions of preventing oxidation, inhibiting cancer, promoting appetite, invigorating the spleen, killing bacteria, removing toxicity, and dispelling the wind-cold.
Description
technical field [0001] The invention relates to the technical field of food and its technology, in particular to noodles for expelling wind and cold and a preparation method thereof. Background technique [0002] Noodles are the main food in people’s daily life. The main ingredient is flour, which is made by adding water and kneading noodles. Before noodles appeared, rice and porridge were the staple food of Chinese people, but after noodles appeared, noodles became equal to rice food. The main food is pasta. Because noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption, they have always been one of the staple foods that people love. However, the nutritional components of flour are mainly starch and a small amount of protein, and the other nutritional components required by the human body are very small. Ordinary noodles have only a single nutritional content, so they are not suitable for stre...
Claims
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Application Information
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