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Tartary buckwheat health noodles and preparation method thereof

A technology of tartary buckwheat and noodles, which is applied in the direction of food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc. It can solve the problems of types, nutrition, and food health effects that are difficult to meet people's needs, and achieve good food therapy and health effects Effect

Inactive Publication Date: 2014-10-29
于兴俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, the existing industrialized noodles have gradually been difficult to meet people's needs in terms of types, nutrition, food health effects, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] Tartary buckwheat health noodles consist of the following raw materials in parts by weight (kg):

[0015] Wheat flour 420, tartary buckwheat 65, cactus fruit 20, chicory 10, Jerusalem artichoke powder 32, black fish meal 8, glutinous rice 20, tomato powder 23, king oyster mushroom 10, potato powder 45, bitter melon powder 1, Bailing mushroom 14, onion powder 4. Honeysuckle flower 3, mint powder 1, pineapple peel 2, rose root 1, purslane 15, cumin powder 1, nutritional additive 10, water amount.

[0016] The nutritional additives are composed of the following raw materials in parts by weight (kg): jicama powder 34, lotus seed powder 15, green calyx plum powder 8, cinnamon powder 2, tree leaves 10, hawthorn 5, snow lotus 3, sarsaparilla leaves 1, dogwood 6. Litchi leaves 4. Bamboo leaves 12. Water chestnut stem 5. Appropriate amount of water.

[0017] The preparation method comprises the steps of:

[0018] (1) Decoct honeysuckle, pineapple peel, and rose root with appro...

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Abstract

The invention discloses tartary buckwheat health noodles and a preparation method thereof. The tartary buckwheat health noodles are prepared from wheat flour, tartary buckwheat, opuntia stricta fruits, cichorium endivia, helianthus tuberosus powder, channidae powder, sticky rice, tomato powder, pleurotus eryngii, potato powder, bitter gourd powder, pleurotus nebrodensis, onion powder, lonicera japonica, mint powder, pineapple peels, rosa cymosa tratt roots, portulaca oleracea, fennel powder and the like. The tartary buckwheat health noodles have the beneficial effects that the main raw material, tartary buckwheat, has the effects of tonifying intestines and stomach, tonifying strength, calming the nerves, promoting blood circulation, clearing heat, eliminating dyspepsia, relaxing bowels and relieving cough and asthma, and is a very good medical and edible natural health food; the noodles prepared by combining the tartary buckwheat with other food materials are fresh and delicious and also have good dietary therapy health effects.

Description

field of invention [0001] The invention relates to the field of food processing, in particular to noodles and a preparation method thereof. Background technique [0002] Noodles originated in China and have a long history. Because they are simple to make, convenient to eat, rich in nutrition, easy to digest, and can be staple food and fast food, they are more and more popular and loved by people. It is a kind of flour made from grains or beans with water and made into dough, or pressed or rolled into slices and then cut or pressed, or made into strips (narrow or wide, or flat) by rubbing, pulling, pinching, etc. or round) or small flakes, and finally boiled, fried, braised, and fried as a food. Among them, noodles made from wheat flour are the most common. Along with improving day by day of people's living standard, the noodles of existing industrialized production have been difficult to satisfy people's demand gradually in aspects such as kind, nutrition, food health care...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
CPCA23L7/109A23L33/105A23V2002/00A23V2250/21A23V2200/30A23V2200/31
Inventor 于兴俊
Owner 于兴俊
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