Making process of fine dried noodles

• Main Author: LI YINZHU
• Format: Patent
• Language: Chinese; English
• Published: 09.10.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a making process of fine dried noodles. The fine dried noodles are prepared from the following raw materials in parts by weight: 255 to 305 parts of flour, 30 to 40 parts of eggs, 15 to 25 parts of sticky rice powder, 2 to 3.5 parts of edible salt, 14 to 16 parts of black soybeans, 5 to 6 parts of wheat bran, 1.5 to 2.5 parts of polygonum multiflorum, 0.6 to 0.8 part of sweet basil and 1.5 to 2.5 parts of gynostemma pentaphylla. As the black soybeans are used as a raw material, and the wheat bran is used as an auxiliary material, the fine dried noodles have effects of reducing cholesterol, clearing away toxins, nourishing the skin, preventing and resisting cancers, strengthening the spleen and stomach, blackening and firming hairs and cleaning up intestines and stomach; furthermore, the added Chinese herbs such as the gynostemma pentaphylla and the polygonum multiflorum further have effects of eliminating fatigue, delaying aging and performing sedation and hypnosis. 本发明公开了种挂面的制作工艺，它包括下