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Carrot-flavored noodles

A carrot and carrot powder technology, applied in the field of flavored noodles, can solve the problem of low nutritional value of noodles, and achieve the effect of improving immune mechanism, enhancing immunity, and enhancing immune function

Inactive Publication Date: 2020-01-17
钱德英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Noodles are people's favorite food, while traditional noodles have little nutritional value

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0014] The invention provides carrot-flavored noodles. The carrot-flavored noodles comprise the following raw materials in parts by weight: 350-450 parts of flour, 30-40 parts of carrot powder, 0.5-1.5 parts of vitamin A extract, and 0.5-1.5 parts of vitamin A extract 0.5-0.8 parts, 5-8 parts of tomato juice, 5-8 parts of chopped coriander, 8-10 parts of shiitake mushroom powder, 5-15 parts of straw mushroom powder, 2-4 parts of table salt, 5-15 parts of shrimp oil, 65- 80 servings.

Embodiment 2

[0016] The invention provides a carrot-flavored noodle, which comprises the following raw materials in parts by weight: 350 parts of flour, 30 parts of carrot powder, 0.5 part of vitamin A extract, 0.5 part of vitamin B extract, 5 parts of tomato juice 5 parts of chopped coriander, 8 parts of shiitake mushroom powder, 5 parts of straw mushroom powder, 2 parts of salt, 5 parts of shrimp oil, and 65 parts of water.

Embodiment 3

[0018] The invention provides a carrot-flavored noodle, which comprises the following raw materials in parts by weight: 450 parts of flour, 40 parts of carrot powder, 1.5 parts of vitamin A extract, 0.8 part of vitamin B extract, 8 parts of tomato juice 8 parts of chopped coriander, 10 parts of shiitake mushroom powder, 15 parts of straw mushroom powder, 4 parts of salt, 15 parts of shrimp oil, and 80 parts of water.

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PUM

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Abstract

The invention provides carrot-flavored noodles. The carrot-flavored noodles comprise the following raw materials in parts by weight: 350-450 parts of flour, 30-40 parts of carrot powder, 0.5-1.5 partsof vitamin A extract, 0.5-0.8 part of vitamin B extract, 5-8 parts of tomato juice, 5-8 parts of shredded coriander, 8-10 parts of mushroom powder, 5-15 parts of straw mushroom powder, 2-4 parts of salt, 5-15 parts of shrimp oil and 65-80 parts of water. The carrot-flavored noodles can prevent colds and have a certain flavor enhancement effect by adding a small amount of shredded coriander.

Description

technical field [0001] The invention relates to the field of flavored noodles, in particular to carrot-flavored noodles. Background technique [0002] With the acceleration of people's life rhythm and the improvement of living standards, the requirements for diet are also increasing, and the problem of unreasonable diet structure is becoming more and more prominent. For example, people's diet generally has insufficient nutrients such as calcium, iron, potassium, and vitamin A. The incidence of chronic diseases such as obesity, cardiovascular disease, and cancer is getting higher and higher, and it is gradually developing towards a younger age. Noodles are people's favorite food, while traditional noodles have low nutritional value. [0003] Carrot noodles are carrot-flavored noodles, which are noodles made of carrot juice. The noodles made of this kind of noodles are orange like carrots. Carrot juice contains carotene and vitamins, etc., which can stimulate skin metabolism ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L19/10A23L33/10A23L33/15A23L33/155
CPCA23L7/109A23L19/09A23L19/10A23L33/10A23L33/15A23L33/155
Inventor 钱德英
Owner 钱德英
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