Qi supplementing and blood tonifying nutritious noodle and preparation method thereof

Abstract

The present invention discloses a qi supplementing and blood tonifying nutritious noodle and a preparation method thereof. The noodle is made of flour, pork liver, black beans, longan meat, sorghum flour, lonicera fragrantissima, honey dew melons, root-mustard, hylocereus undulatus, tricholoma matsutake, c.pepo l.var. patisson, rosa davurica, arctium lappa L. leaves, red ginseng rootlets, roseapple pericarp and other raw materials. The nutritious noodle has a good taste, green and healthy raw materials and a reasonable and scientific formula, is in line with the tastes and eating habits of most consumers, and is fragrant, delicious, digestible and nutritious. In addition, the nutritious noodle also has health-care efficacies and achieves effects of dispersing stagnated liver qi and promoting bile flow, strengthening stomach and promoting digestion, invigorating and supplementing blood and tonifying qi and promoting salivation in regular consumptions.

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 are a kind of common food that people like, because they are easy to make, easy to eat, nutritious, easy to digest, and can be staple food and fast food, they are more and more popular and liked by people. Due to the monotonous taste and single nutritional content of traditional noodles, in recent years, in order to expand the characteristics and nutrition of noodles, buckwheat noodles, corn noodles, mung bean noodles and other types have appeared. Although the varieties have increased, most of them only focus on general nutrition and lack Health care and disease prevention, promote health, enhance the efficacy of resistance. 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 aspec...

AI Technical Summary

Problems solved by technology

Due to the monotonous taste and single nutritional content of traditional noodles, in recent years, in order to expand the characteristics and nutrition of noodles, buckwheat noodles, corn noodles, mung bean noodles and other types have appeared. Although the varieties have increased, most of them only focus on general nutrition and lack The effect of health care and disease prevention, promotion of health, and enhancement of resistance

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.