| 摘要 |
A method of making sauce for buckwheat noodles by heating kelp, ginger, radish, green onion root, jujube, Fructus Aurantii Immaturus and amino acid of silk fibroin is provided. The sauce contains sufficient amounts of nutrients and has diet function and digestion function. The sauce for buckwheat noodles is prepared by the following process consisting of: adding 0.5 to 1.5% by weight of anchovies and 0.5 to 1.5% by weight of kelp to water and heating; removing kelp, adding 0.5 to 1.5 parts by weight of ginger, 3 to 5% by weight of radishes, 1 to 3 parts by weight of green onion root, 0.2 to 0.5% by weight of dried jujubes, 0.2 to 0.5% by weight of Fructus Aurantii Immaturus and 0.1 to 0.3% by weight of Fructus schizandrae when the mixture begins to boil and heating; removing solids, adding water and heating them with 0.3 to 0.8% by weight of amino acid of silk fibroin. In the heating process, edible alcohol can be added. |
