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Mutton buckwheat noodles and processing method thereof

A processing method and mutton technology, applied in the field of food processing, can solve problems such as single mutton products, and achieve the effect of solving single taste

Inactive Publication Date: 2014-05-07
柳培健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current market, mutton products are relatively single, mostly fresh mutton or mutton stewed products. Therefore, a variety of mutton products have been developed to fully meet market demand and give consumers more choices

Method used

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Examples

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Effect test

Embodiment 1

[0016] A kind of mutton buckwheat noodles is characterized in that comprising the following steps:

[0017] Mutton 30, Buckwheat Flour 80, Longli Leaf 3, Curcuma 3, Qingpi 2, Yunling 4, Raisin Seed 3, Corydalis 2, Artemisia argyi 3, Bitter Melon Juice 10, Apple Juice 10, Pepper 3, Salt 3, Nutritional Additives 10;

[0018] The nutritional additive is composed of angelica oil, pearl powder, and nutraceutical powder in a weight ratio of 0.02::5.

[0019] The processing method of described mutton buckwheat noodles is characterized in that comprising the following steps:

[0020] (1) Peel and wash the mutton, then put it into a blender and mince it into meat sauce;

[0021] (2) Add Longli Ye, Zezhu, Qingpi, Yunling, Laifuzi, Corydalis, and Artemisia argyi into an appropriate amount of water, heat and decoct to obtain a decoction;

[0022] (3) Add the mutton sauce and decoction prepared above into the buckwheat flour, then add the remaining ingredients such as bitter gourd juice...

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PUM

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Abstract

The invention discloses mutton buckwheat noodles and a processing method thereof. The mutton buckwheat noodles are prepared from following raw materials in parts by weight: 20-30 parts of mutton, 80-100 parts of buckwheat powder, 2-3 parts of sauropus spatulifolius beille, 1-3 parts of curcuma zedoaria, 2-3 parts of vatica mangachapoi blanco, 2-4 parts of poria, 2-3 parts of semen raphani, 2-3 parts of rhizoma corydalis, 1-3 parts of alpine yarrow herbs, 8-10 parts of bitter gourd juice, 8-10 parts of apple juice, 3-5 parts of ground pepper, 2-3 parts of table salt and 8-10 parts of a nutrition additive. According to the mutton buckwheat noodles and the processing method thereof, the mutton and health-care Chinese herbal medicinal ingredients are treated and then are combined with the buckwheat powder to prepare the mutton buckwheat noodles, so that the disadvantages that the taste of traditional buckwheat noodles is single and the nutrition is lacked are effectively overcome; the mutton buckwheat noodles have the health-care effect of lowering the blood pressure.

Description

[0001] technical field [0002] The invention relates to mutton buckwheat noodles and a processing method thereof, belonging to the technical field of food processing. Background technique [0003] Mutton is a common food on the table in our country, especially in the colder north, it is very popular because of its warm nature. In the current market, mutton products are relatively single, and most of them are fresh mutton or mutton stewed products. Therefore, a variety of mutton products have been developed, which can fully meet market demand and give consumers more choices. Contents of the invention [0004] The invention overcomes the deficiencies in the prior art and provides mutton buckwheat noodles and a processing method thereof. [0005] The present invention is achieved through the following technical solutions: [0006] A kind of mutton buckwheat noodles is characterized in that comprising the following steps: [0007] Mutton 20-30, Buckwheat flour 80-100, Long...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/10A23L1/30A23L33/105
CPCA23L33/10A23L7/109A23L33/105A23V2002/00
Inventor 柳培健
Owner 柳培健
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