Blood supplementing noodle and preparation method thereof

A technology of noodles and flour, applied in the field of food processing, can solve the problems of single nutrient composition, neglect the nutritional and health care value of loofah leaves, loofah vines, and no health care function, and achieve the effect of rich nutrition.

Inactive Publication Date: 2015-04-22
WUHU HONGYANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are various types of noodles sold in the market, but most of them have single nutritional components and do not have health care functions.
And loofah is processed into various products because of its rich nutrition, but most of them ignore the nutritional and health value of loofah leaves, loofah network and loofah vines, so it is necessary to develop health-care noodles containing all the nutrients of loofah

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A blood-tonifying noodle is characterized in that it is made of the following raw materials in parts by weight (kg):

[0021] Flour 400, loofah 35, loofah leaf 3, loofah 2, loofah vine 3, purple cabbage 20, leek 18, soft-shelled turtle 5, red raspberry juice 80, pig blood 30, egg white powder 5, candied fruit 20, pepper powder 7, coffee Powder 4, jujube seed 5, rehmannia glutinosa 3, white peony root 2, ginseng 4, blue stone grass 2, half leaf 2, bamboo charcoal powder 50, maltose 8, peanut oil 25, nutritional additive 8;

[0022] The nutritional additive is made of the following raw materials in parts by weight (kg): 2 butter, 20 preserved eggs, 4 distiller's grains, 2 propolis, and 8 clams;

[0023] The preparation method is as follows: (1) adding 4-5 times of water to the propolis and clams, boiled for 25-30 minutes on low heat, filtered, and the obtained filtrate was spray-dried to make powder;

[0024] (2) Take the preserved egg yolk, add butter and...

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PUM

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Abstract

The blood supplementing noodle is characterized by being composed of the following raw materials (parts by weight): 400-410 flour, 35-40 towel gourds, 3-4 towel gourd leaves, 2-3 towel gourd sponge, 3-4 towel gourd vine, 20-22 red cabbages, 18-20 Chinese chive, 5-6 soft-shelled turtle, 80-85 rubus idaeusl juice, 30-35 pig blood, 5-6 egg white powder, 20-22 preserves,7-8 Chinese red pepper powder, 4-5 coffee powder, 5-6 wild jujube seeds, 3-4 Chinese foxlove, 2-3 paeonia lactiflora, 4-5 ginseng, 2-3 lancea tibetica, 2-3 wilson passionflower herb, 50-55 bamboo charcoal powder, 8-9 maltose, 25-30 peanut oil and 8-9 nutritional additives. The noodle is prepared from particles through baking, and the particles are prepared from the traditional Chinese medicines which are bonded, the maltose and the bamboo charcoal powder, the effective ingredients of the above materials penetrating into the noodle. The added pig blood can enrich the blood, and the various added fruits and vegetables are rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a blood-enriching noodle and a preparation method thereof. Background technique [0002] Noodles are a kind of traditional food in my country, which are processed from grain or beans flour. At present, there are various types of noodles sold on the market, but most of them have single nutritional components and do not have health care functions. And loofah is processed into various products because of its rich nutrition, but most of them ignore the nutritional and health value of loofah leaves, loofah network and loofah vines, so it is necessary to develop health-care noodles containing all the nutritional ingredients of loofah. Contents of the invention [0003] The object of the present invention is to provide a kind of blood enriching noodle and its preparation method, and the present invention has the characteristics of strong fragrance and rich nut...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30
Inventor 单正宏
Owner WUHU HONGYANG FOOD
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