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Healthy rice noodle soup base

A technology of rice noodles and soup ingredients, applied in the functions of food ingredients, food science, applications, etc., can solve the problem of low nutritional value and achieve the effect of rich nutrition

Inactive Publication Date: 2016-09-07
LIUZHOU ASSOC OF SNAIL RICE NOODLES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste and nutritional value of rice noodles mainly depend on the soup, but the current rice noodle soup is mostly made of bone broth and spices, and its nutritional value is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A health-care rice noodle soup stock, comprising the following raw materials in parts by weight: 0.1 part of heterophylla, 0.3 part of tangerine peel, 0.5 part of yam, 0.1 part of malt, 0.1 part of licorice, 0.5 part of white cardamom, 0.5 part of nutmeg, 1 part of cassia twig, Amomum 0.8 part, clove 0.8 part, pepper 0.5 part.

[0013] During preparation, mix ingredients according to the weight ratio of the above-mentioned raw materials, mix with bone broth at a ratio of weight ratio = 1:100, and boil for 10 minutes to make soup stock.

Embodiment 2

[0015] A health-care rice noodle soup, comprising the following raw materials in parts by weight: 0.2 parts of heterophylla, 0.4 parts of tangerine peel, 0.65 parts of yam, 0.2 parts of malt, 0.2 parts of licorice, 0.75 parts of white cardamom, 0.75 parts of nutmeg, 1.2 parts of cassia twig, Amomum 1 part, clove 1 part, pepper 0.65 part.

[0016] During preparation, mix ingredients according to the weight ratio of the above-mentioned raw materials, mix with bone broth at a ratio of weight ratio = 1:100, and boil for 10 minutes to make soup stock.

Embodiment 3

[0018] A health-care rice noodle soup stock, comprising the following raw materials in parts by weight: 0.3 parts of heterophylla, 0.5 parts of tangerine peel, 0.8 parts of yam, 0.3 parts of malt, 0.3 parts of licorice, 1 part of white cardamom, 1 part of nutmeg, 1.4 parts of cassia twig, Amomum 1.2 parts, cloves 1.2 parts, pepper 0.8 parts.

[0019] During preparation, mix ingredients according to the weight ratio of the above-mentioned raw materials, mix with bone broth at a ratio of weight ratio = 1:100, and boil for 10 minutes to make soup stock.

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PUM

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Abstract

The invention discloses a healthy rice noodle soup base. The healthy rice noodle soup base is made from, by weight, 0.1-0.3 part of radix pseudostellariae, 0.3-0.5 part of dried tangerine or orange peels 0.5-0.8 part of Chinese yams, 0.1-0.3 part of malt, 0.1-0.3 part of licorice roots, 0.5-1 part of round cardamom fruits, 0.5-1 part of nutmeg, 1-1.4 parts of cassia twigs, 0.8-1.2 parts of fructus amomi, 0.8-1.2 parts of clove and 0.5-0.8 part of Chinese prickly ash. The healthy rice noodle soup base is not only nutritious, but also has the effects of tonifying spleen, regulating the flow of vital energy, promoting digestion, relieving stasis and relaxing bowel, and the added Chinese medicine raw materials are neutral or mild in nature, can keep the flavor of primordial soup after being added into the soup and do not produce herbal flavors nor affect the taste of rice noodles.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a health-care rice noodle soup stock. Background technique [0002] Rice noodles are a very popular delicacy in southern China. Rice noodles are strip-shaped and silk-shaped rice products made from rice through processes such as soaking, steaming, and layering, and are boiled with soup. The taste and nutritional value of rice noodles mainly depend on the soup, but the current rice noodle soup is mostly boiled with bone broth and spices, and its nutritional value is low. Contents of the invention [0003] For above-mentioned, the purpose of the present invention is to provide a kind of rice noodle soup stock with health care value. [0004] The technical scheme that the present invention takes is: [0005] A health-care rice noodle soup, comprising the following raw materials in parts by weight: 0.1-0.3 parts of heterophylla, 0.3-0.5 parts of tangerine peel, 0.5-0.8 parts of Chi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L13/20A23L19/10A23L33/10
CPCA23V2002/00A23V2200/32A23V2200/30
Inventor 倪铫阳
Owner LIUZHOU ASSOC OF SNAIL RICE NOODLES
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