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Indian bread sargentgloryvine stem noodle

A technology of Daxueteng and Poria, which is applied in the field of nourishing noodles with Chinese medicine added to achieve the effects of good taste, easy absorption and delicious taste

Inactive Publication Date: 2017-05-10
刘杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing noodles mostly use pure starch or add some condiments or auxiliary materials to make the taste of the noodles better, and then add some fungus, wolfberry, etc. to the cooked soup or the collocation when cooking together to make the noodles have Certain nourishing effect, but it is still difficult to meet people's increasingly high requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0016] Fuling Daxueteng noodles, select raw materials 120g Poria cocos, 60g Daxueteng, 70g shiitake mushrooms, 30g edible salt, and 720g wheat starch. Firstly, pulverize Poria cocos, Daxueteng and shiitake mushrooms into powder, add water to cook at 60~70℃, then let it cool down to room temperature, add it to wheat starch, add water to knead the dough, and knead the dough After it is fully uniform, let it stand for an appropriate period of time, and then press into slices and cut into strips to make noodles with the required length and width.

Embodiment example 2

[0018] Fuling Daxueteng noodles, select raw materials 130g Poria cocos, 55g Daxueteng, 65g shiitake mushrooms, 30g edible salt, and 720g wheat starch. Firstly, pulverize Poria cocos, Daxueteng and shiitake mushrooms into powder, add them into wheat starch, mix them evenly, add water and knead the dough, after the kneaded dough is fully uniform, let it stand for an appropriate time, then press into slices and cut into strips to make It becomes noodles that require specification length and width.

[0019] After the above two implementations, the noodles cooked with Poria cocos, Rhizoma sagitta and Lentinus edodes first have a better taste and are easier to be absorbed by the human body. Therefore, the present invention takes both taste and nourishing health care into account, not only delicious and strong, but also has the effects of expelling wind, analgesia, promoting tendon and blood circulation, effectively supplementing various elements necessary for the human body, and max...

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PUM

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Abstract

The invention discloses an Indian bread sargentgloryvine stem noodle, and provides a nourishing noodle added traditional Chinese medicines. The noodle takes Indian bread and sargentgloryvine stem as effective components, other components are added, wheat starch is mixed, so that the nourishing noodle is prepared, flavor, taste and nourishing and health care functions of the nourishing noodle are considered, the nourishing noodle is delicious in flavor and good in taste and has the functions of dispelling wind evil, alleviating pain, smoothing tendon and promoting blood circulation, a plurality of elements needed by human bodies are effectively supplemented, nutrient components are maximally kept, the noodle is more easily absorbed by the human bodies, and nourishing and health care effects are obvious.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to nourishing noodles added with traditional Chinese medicine. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to their health, and food is the most important thing for the people. In terms of food health, people also have more and more diversified requirements. In addition to food quality, they also require food not only Nutritious and delicious, but also to play a role in health care. [0003] Noodles is a traditional food with a long history in my country. It has a history of more than 4,000 years of production and consumption. It is simple to make, convenient to eat, and rich in nutrition. It is a healthy food that can be used as a staple food or a fast food. There are many varieties that are loved by people. It is a kind of starch crop that is ground into powder, added with water and made into a soft mass, then ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10
Inventor 刘杰
Owner 刘杰
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