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Egg noodle with kudzu root powder and preparation method thereof

The technology of egg noodles and arrowroot powder, which is applied in the field of food processing, can solve the problems of species, nutrition, and food health care effects that are difficult to meet people's needs, and achieve the effects of unique flavor, rich nutrition, and balanced and reasonable nutrition.

Inactive Publication Date: 2014-12-17
张曦曦
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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] Gefen egg noodles consist of the following raw materials in parts by weight (kg):

[0015] Arrowroot powder 150, whole egg powder 48, buckwheat flour 60, flour 143, yellow skin fruit 20, sweet potato powder 26, yacon 12, hijiki 10, hanging melon seeds 5, royal jelly 2, ginger juice 4, flaxseed 6, fire 12 thorn fruit, 16 fungus, 10 lichen, 20 red bayberry juice, 1 herring gall grass, 1 bamboo leaf orchid, 3 cypress kernels, 8 nutritional additives, and appropriate amount of water.

[0016] The nutritional additives are composed of the following raw materials in parts by weight (kg): barley powder 25, bovine bone marrow powder 12, papaya powder 22, germ rice flour 10, betel seed 5, peach gum 8, apple blossom 3, linseed 4, dandelion 2 , Malan head 15, iron amaranth 7, pineapple peel 3, appropriate amount of water.

[0017] The preparation method comprises the steps of:

[0018] (1) Add appropriate amount of water to decoct herring gall grass, bamboo leaf orchid, and cypr...

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PUM

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Abstract

The invention discloses an egg noodle with kudzu root powder and a preparation method thereof. The egg noodle is composed of the kudzu root powder, whole egg powder, buckwheat flour, flour, clausena lansium, sweet potato powder, smallanthus sonchifolius, hizikia fusifarme, trivhosantnes kirilouii seeds, royal jelly, ginger juice, linseeds, pyracantha fortuneana, gynura cusimbua, lichens, barberry juice, japanese tripterospermum herb, arundina graminifolia, platycladus orientalis and the like. The egg noodle is prepared from the kudzu root powder , the whole egg powder and the buckwheat flour as main raw material, is unique in flavor, is fine and smooth, is rich in nutrition, is balanced in nutrition and reasonable in formula, and is a food suitable for all people.

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): A23L1/16A23L1/212A23L1/30A23L33/10A23L33/105
Inventor 张曦曦
Owner 张曦曦
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