CN102972687A - Noodle for old people - Google Patents
Noodle for old people Download PDFInfo
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- CN102972687A CN102972687A CN2012103944881A CN201210394488A CN102972687A CN 102972687 A CN102972687 A CN 102972687A CN 2012103944881 A CN2012103944881 A CN 2012103944881A CN 201210394488 A CN201210394488 A CN 201210394488A CN 102972687 A CN102972687 A CN 102972687A
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Abstract
The invention provides a noodle for old people. The noodle is prepared by the components according to the following proportions of 1,000 parts of flour, 120-140 parts of sweet rice flour, 100-120 parts of ginseng, 100-120 parts of fructus lycii, 20-30 parts of radix astragali, 20-25 parts of angelica sinensis, 50-55 parts of yellow rice wine and 450 parts of water. The noodle is prepared by the steps of weighing each raw material according to a composed proportion for use; drying and grinding the ginseng, the fructus lycii, the radix astragali and the angelica sinensis into powder; mixing all the raw materials thoroughly and uniformly to form loosen particle dough; ripening the particle dough; and making the particle dough uniform in size and moisture; making the dough into a ball shape with hands; rolling and flattening; cutting into strips; drying the strips; cutting off; and packaging.
Description
Technical field
The present invention relates to food processing field, particularly a kind of processing of the elderly's noodles.
Background technology
Along with the raising of people's living standard, increasing people begins to note diversification and the health of food, and present noodles kind on the market is more single, high-end of less types; In the process of processing, tend to add the food additives such as brightening agent, edible gelatin alum simultaneously, unhealthy.
Summary of the invention
Purpose of the present invention is to provide a kind of good mouthfeel, nutritious, and special noodles for the elderly.
For addressing the above problem, the invention provides a kind of the elderly's noodles, each component in these noodles is made by following proportioning:
1000 parts in flour, 120 ~ 140 parts of glutinous rice flours, 100 ~ 120 parts of ginsengs, 100 ~ 120 parts of matrimony vines, 20 ~ 30 parts of the Radixs Astragali, 20 ~ 25 parts of Radix Angelicae Sinensis, 50 ~ 55 parts of yellow rice wine, 450 parts in water;
Manufacturing process of the present invention is:
A, take by weighing each raw material for standby by proportion of composing;
B, with ginseng, matrimony vine, the Radix Astragali, Radix Angelicae Sinensis oven dry abrasive dust;
C, all raw materials are carried out full and uniform mixing, form loose particle dough, and through overcuring, it is evenly wet that the dough size is done, and holds agglomerating;
D, calendering, slitting;
E, oven dry, cut-out, packing.
The best optimum ratio of this each component of noodles is:
1000 parts in flour, 130 parts of glutinous rice flours, 110 parts of ginsengs, 110 parts of matrimony vines, 25 parts of the Radixs Astragali, 23 parts of Radix Angelicae Sinensis, 53 parts of yellow rice wine, 450 parts in water.
The present invention is suitable for popular eating, particularly the elderly, and the present invention does not add any chemical addition agent, and safety and Health can be prevented and treated artery sclerosis, tonifying liver gas, activating blood to promote menstruation, and good mouthfeel has wide market prospects simultaneously.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
A kind of the elderly's noodles, each component in these noodles is made by following proportioning:
1000 parts in flour, 120 parts of glutinous rice flours, 100 parts of ginsengs, 100 parts of matrimony vines, 20 parts of the Radixs Astragali, 20 parts of Radix Angelicae Sinensis, 50 parts of yellow rice wine, 450 parts in water;
Manufacturing process of the present invention is:
A, take by weighing each raw material for standby by proportion of composing;
B, with ginseng, matrimony vine, the Radix Astragali, Radix Angelicae Sinensis oven dry abrasive dust;
C, all raw materials are carried out full and uniform mixing, form loose particle dough, and through overcuring, it is evenly wet that the dough size is done, and holds agglomerating;
D, calendering, slitting;
E, oven dry, cut-out, packing.
Embodiment 2
A kind of the elderly's noodles, each component in these noodles is made by following proportioning:
1000 parts in flour, 140 parts of glutinous rice flours, 120 parts of ginsengs, 120 parts of matrimony vines, 30 parts of the Radixs Astragali, 25 parts of Radix Angelicae Sinensis, 55 parts of yellow rice wine, 450 parts in water;
Manufacturing process of the present invention is:
A, take by weighing each raw material for standby by proportion of composing;
B, with ginseng, matrimony vine, the Radix Astragali, Radix Angelicae Sinensis oven dry abrasive dust;
C, all raw materials are carried out full and uniform mixing, form loose particle dough, and through overcuring, it is evenly wet that the dough size is done, and holds agglomerating;
D, calendering, slitting;
E, oven dry, cut-out, packing.
Claims (2)
1. the elderly's noodles, it is characterized in that: each component in these noodles is made by following proportioning: 1000 parts in flour, 120 ~ 140 parts of glutinous rice flours, 100 ~ 120 parts of ginsengs, 100 ~ 120 parts of matrimony vines, 20 ~ 30 parts of the Radixs Astragali, 20 ~ 25 parts of Radix Angelicae Sinensis, 50 ~ 55 parts of yellow rice wine, 450 parts in water;
Its manufacturing process is:
A, take by weighing each raw material for standby by proportion of composing;
B, with ginseng, matrimony vine, the Radix Astragali, Radix Angelicae Sinensis oven dry abrasive dust;
C, all raw materials are carried out full and uniform mixing, form loose particle dough, and through overcuring, it is evenly wet that the dough size is done, and holds agglomerating;
D, calendering, slitting;
E, oven dry, cut-out, packing.
2. a kind of the elderly's noodles according to claim 1, it is characterized in that: the best optimum ratio of described each component of noodles is: 1000 parts in flour, 130 parts of glutinous rice flours, 110 parts of ginsengs, 110 parts of matrimony vines, 25 parts of the Radixs Astragali, 23 parts of Radix Angelicae Sinensis, 53 parts of yellow rice wine, 450 parts in water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103944881A CN102972687A (en) | 2012-10-17 | 2012-10-17 | Noodle for old people |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103944881A CN102972687A (en) | 2012-10-17 | 2012-10-17 | Noodle for old people |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102972687A true CN102972687A (en) | 2013-03-20 |
Family
ID=47847262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103944881A Pending CN102972687A (en) | 2012-10-17 | 2012-10-17 | Noodle for old people |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102972687A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478583A (en) * | 2013-09-02 | 2014-01-01 | 凤阳县小岗村粮油食品发展有限公司 | Black soybean nutritional noodles and preparation method thereof |
| CN103875752A (en) * | 2014-02-21 | 2014-06-25 | 朱奕 | Flour for middle aged and elderly people and preparation method of flour |
| CN110338351A (en) * | 2019-08-06 | 2019-10-18 | 张洪云 | Cloud joins health-maintaining noodles |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1330883A (en) * | 2000-06-30 | 2002-01-16 | 陈江辉 | Dried tonic noodles and its production method |
| CN1582723A (en) * | 2004-06-03 | 2005-02-23 | 章丁沅 | Sticky noodles |
| CN1701691A (en) * | 2005-06-14 | 2005-11-30 | 王浩贵 | Health caring noodles with wolfberry fruit |
| KR100821613B1 (en) * | 2007-10-26 | 2008-04-14 | 윤명숙 | Sesame noodles and process of the same |
| CN102308955A (en) * | 2011-09-29 | 2012-01-11 | 王相军 | Purple sweet potato noodles and preparation method thereof |
-
2012
- 2012-10-17 CN CN2012103944881A patent/CN102972687A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1330883A (en) * | 2000-06-30 | 2002-01-16 | 陈江辉 | Dried tonic noodles and its production method |
| CN1582723A (en) * | 2004-06-03 | 2005-02-23 | 章丁沅 | Sticky noodles |
| CN1701691A (en) * | 2005-06-14 | 2005-11-30 | 王浩贵 | Health caring noodles with wolfberry fruit |
| KR100821613B1 (en) * | 2007-10-26 | 2008-04-14 | 윤명숙 | Sesame noodles and process of the same |
| CN102308955A (en) * | 2011-09-29 | 2012-01-11 | 王相军 | Purple sweet potato noodles and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李新华等: "《粮油加工工艺学》", 31 October 1996, 成都科技大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478583A (en) * | 2013-09-02 | 2014-01-01 | 凤阳县小岗村粮油食品发展有限公司 | Black soybean nutritional noodles and preparation method thereof |
| CN103875752A (en) * | 2014-02-21 | 2014-06-25 | 朱奕 | Flour for middle aged and elderly people and preparation method of flour |
| CN110338351A (en) * | 2019-08-06 | 2019-10-18 | 张洪云 | Cloud joins health-maintaining noodles |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130320 |