The invention discloses a
processing method of potato vermicelli, which comprises the following steps: by taking potato
powder as a main
raw material, adding konjaku flour, vital
gluten, nut
powder,
calcium lactate,
lemon juice and a
nutrient solution, mixing, pulping, thickening, standing, fermenting, leaking and forming, curing, cooling, freezing and
drying to obtain the potato vermicelli.
Ganoderma lucidum, radix astragali, fructus lycii, red roses with double petals,
pericarpium citri reticulatae,
black tea, water,
cellulase and candida utilis are placed in ultrasonic equipment to be extracted and then filtered to obtain a
nutrient solution, the prepared
nutrient solution is added into dough, meanwhile,
saccharomycetes and
lactic acid bacteria are added to conduct standing
fermentation on the mixed dough, the taste,
flavor and nutritive value of the vermicelli are improved, and the nutritional value of the vermicelli is improved. The vermicelli prepared by the invention is low in
breakage rate, good in flexibility and elasticity, long in
shelf life, high in nutritional value, simple in production process and easy to popularize, and is prepared by mixing a plurality of raw materials.