Ecological and health-preserving fresh noodles and preparation method thereof

Abstract

The invention discloses ecological and health-preserving fresh noodles which are prepared from the following raw materials in parts by weight: 150-160 parts of Guangdong cabbages, 1-3 parts of mint leaves, 0.2-0.3 parts of folium artemisiae argyi powder, 2-3 parts of alternanthera philoxeroides leaves, 500 parts of flour, 1.5-2 parts of salt and 6-8 parts of dietary alkali. The invention further discloses a method for preparing the noodles. The method comprises the following steps: a, taking fresh folium artemisiae argyi at the Dragon Boat Festival, cleaning the folium artemisiae argyi, drying the folium artemisiae argyi in the sun and grinding the folium artemisiae argyi into powder; b, cleaning 150-160 parts of the Guangdong cabbages, 1-3 parts of the mint leaves and 2-3 parts of the alternanthera philoxeroides leaves, juicing and mixing; c, adding 0.2-0.3 parts of the folium artemisiae argyi powder, 1.5-2 parts of the salt and 6-8 parts of dietary alkali into mixed juice obtained in the step b, mixing uniformly, dissolving and filtering; d, adding 500 parts of the flour into mixed juice obtained in the step c, stirring uniformly, pressing the flour into dough and kneading by hands for 30 minutes; e, rolling and cutting the dough prepared in the step d by using a noodle press.

Description

technical field [0001] The invention relates to a noodle, in particular to an ecological health-preserving fresh noodle, and also to a method for preparing the noodle. Background technique [0002] Noodles are one of the traditional main foods in my country, and they are flour products formed by calendering with wheat flour as raw material. However, the raw materials, nutrition and taste of traditional noodles are single, and whitening agents and preservatives are often added to traditional noodles, which will affect health if eaten for a long time. With the increasing development of my country's economy and the improvement of people's living standards, some people have high blood lipids and obesity, and are eager to have a kind of ecological health-preserving noodles. Now public information has some noodles with added vegetables, but these noodles have a common problem, that is, the shelf life is not long, and the nutrition of vegetables is damaged by roasting or drying si...

AI Technical Summary

Problems solved by technology

The public information now has some noodles with added vegetables, but these noodles have a common problem, that is, the shelf life is not long, and the nutrition of the vegetables is damaged by roasting or drying.

If a kind of undried fresh noodles can be prepared, the beneficial ingredients of the substances in the noodles can be retained to the greatest extent, and the production cost can be reduced and the production efficiency can be improved. However, the shelf life of this noodle is not long