Processing method of auricularia polytricha flavored noodles

Abstract

The invention relates to the technical field of noodle processing, and discloses an auricularia polytricha flavored noodle processing method, which comprises an auricularia polytricha noodle processing method, and the auricularia polytricha noodle processing method comprises auricularia polytricha preparation and noodle preparation. The preparation of the auricularia polytricha comprises the steps of cleaning the auricularia polytricha, soaking the auricularia polytricha and splitting the auricularia polytricha, wherein the auricularia polytricha According to the processing method of the auricularia polytricha flavored noodles, the auricularia polytricha is split, and the auricularia polytricha, the ginger slices, the cooking wine and the sesame oil are mixed and crushed, so that the peculiar smell of the auricularia polytricha can be cleaned, the sesame oil is added into the materials, the faint scent degree of the auricularia polytricha can be increased, the mixed materials are juiced, and the juice and the flour are mixed; when the flour is produced, the noodles contain the essence of the auricularia polytricha, and when the flour is mixed, the auricularia polytricha is prevented from being directly mixed with the flour, so that the sufficiency is increased when the noodles are produced.

Description

A kind of processing method of fungus-flavored noodles technical field [0001] The present invention relates to the technical field of noodle processing, in particular to a processing method for the flavored noodle of agaric fungus. Background technique [0002] The fungus nutritious component is similar to the black fungus, and has the effects of clearing the lungs and benefiting qi, relieving pain and activating blood circulation. Hair fungus crude fiber contains The amount of these fibers is high, and these celluloses have a good effect on the digestion, absorption and metabolism of many nutrients in the human body. and in The hair on the back of the ear is rich in polysaccharides and anti-cancer substances. In order to increase the edible shape of the fungus, it is often associated with noodles. It is eaten together with each other. In order to facilitate the processing of the fungus-flavored noodles, a processing method of the fungus-flavored noodles has been devel...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the shortcomings of the existing processing method of Auricularia auricula flavor noodles, the present invention provides a processing method of Auricularia auricula flavor noodles, which has the advantages of carrying out preliminary treatment with Auricularia auriculae, squeezing dry, and mixing juice and flour, which can The advantage of containing the fungus juice inside during the production of noodles solves the problems raised in the above-mentioned background technology

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