The invention discloses a
kudzu vine root vermicelli production method. The production method comprises the following steps of: weighing the following
starch raw materials in parts by weight: 500-550 parts of cassava
starch, 50-65 parts of glutinous
rice flour and 60-70 parts of
kudzu vine root
starch; and weighing the following auxiliary raw materials in parts by weight: 10-12 parts of
gynostemma pentaphylla, 10-15 parts of
asparagus, 10-15 parts of pitaya flowers, 3-5 parts of glede tea, 3-5 parts of brasenia schreberi, 3-5 parts of cushaw flowers, 3-5 parts of sweet potato leaves, 3-5 parts of white
fungus, 3-5 parts of
petasites tatewakianus kitam, 1-2 parts of
vermilion, 1-2 parts of camellia flowers, 3-5 parts of medlar leaves, 1-2 parts of leaves of paniculate
microcos, 1-2 parts of dried rehamnnia root, 1-2 parts of turmeric and 1-2 parts of root
bark of peony trees. Multiple medicinal and dietary traditional Chinese medicines, wild herbs and the like are added in the vermicelli raw materials, so that the
nutrition and health-care values of the vermicelli are added, and the vermicelli can preserve the healthcare effect and regulate the
body function when being eaten for a long time; in addition, the vermicelli is free from
aluminium compounds and other undesirable components; and meanwhile, the vermicelli is free from paste, and good in elasticity,
toughness and
mouthfeel after being boiled for a long time,.