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A technology for steamed meat and rice noodles and moisturizing lungs is applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., to achieve the effect of benefiting human health and good taste
Inactive Publication Date: 2014-07-23
HEFEI JINXIANGWEI IND & TRADE
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[0002] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is increasingly favored by consumers
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[0017] A rice noodle with nourishing lungs and steamed meat, which is composed of the following raw materials in parts by weight (Kg): 180 japonica rice, 80 glutinous rice, 55 mung beans, 40 water chestnuts, 35 pears, 30 peppers, 20 lotus roots, 60 lotus leaf juice, 5 radishes, and 5 dendrobium , Fritillaria 5, Schisandra 6, Pear Blossom 3, Gualouzi 3, Northern Radix Ginseng 3, Green Tea 2, Food Additive 6, Appropriate amount of water:
[0018] The food additive is composed of the following raw materials in parts by weight (Kg): 20 cocoa powder, 30 egg yolks, 20 onions, 60 sea buckthorn juice, 8 barley straw, 4 thorn dragon buds, 4 black snake snakes, and an appropriate amount of water.
[0019] The preparation method of food additive:
[0020] (1) Extract barley straw, thorn dragon bud, and black snake with 6 times the amount of water, spray and dry the extract to obtain powder for later use;
[0021] (2) Wash the onion, chop it and put it into the pot together with the egg ...
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Abstract
A lung moistening rice flour for steaming meat is composed of the following raw materials in parts by weight: 180 to 200 parts of polished rice, 80 to 100 parts of glutinous rice, 55 to 65 parts of mung bean, 40 to 50 parts of water chestnut, 35 to 40 parts of snow pear, 30 to 40 parts of pepper, 20 to 30 parts of lotus root, 60 to 80 parts of louts leaf juice, 5 to 6 part of dwarf lilyturf tuber, 5 to 6 parts of dendrobium, 5 to 6 parts of fritillary bulb, 6 to 7 parts of Chinese magnoliavine, 3 to 4 parts of pear flower, 3 to 4 parts of snakegourd seed, 3 to 4 parts of glehnia root, and 2 to 3 parts of green tea. During the preparation process of lung moistening rice flour for steaming meat, food materials such as snow pear, lotus root, and the like, are added, so the rice flour has a certain lung moistening effect and a good taste. At the same time, extracts of traditional Chinese herbals like dwarf lilyturf tuber, dendrobium, fritillary bulb, Chinese magnoliavine, pear flower, and the like are added, and thus the rice flower has a very good lung moistening effect, is suitable for being used in dry seasons, and is benefit for human health.
Description
technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to a rice noodle with moistening lungs and steamed meat. Background technique [0002] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is becoming more and more popular with consumers. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a method for preparing rice noodles with moistening lungs and steamed meat. [0004] The present invention is achieved through the following technical solutions: a rice noodle for nourishing the lungs and steamed meat, which is composed of the following raw materials in parts by weight: japonica rice 180-200, glutinous rice 80-100, mung beans 55-65, water chestnu...
Claims
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Application Information
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