Foodstuff in kind of bean vermicelli, and preparation method
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A technology for vermicelli and food, which is applied in the field of preparing vermicelli food to achieve the effects of good taste, high nutritional value, smooth and delicate taste
Inactive Publication Date: 2007-10-10
唐进原
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Description
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[0004] At present, there are no patent documents and non-patent literature reports on the preparation of food such as vermicelli, vermicelli, vermicelli, vermicelli, etc. from edible fungi, and there is no preparation of edible fungi with plant starches such as potato starch, tapioca starch, yam starch, and corn starch. Reports about vermicelli food
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Embodiment 1
[0037] Embodiment 1 The preparation of vermicelli of the present invention
[0038] a, weigh matsutake 0.1kg, potato starch 5kg, alum 0.01kg;
[0039] b. Crush matsutake and potato starch into fine powder, add alum, and mix to make dough;
[0040] c, the dough is machined into vermicelli through vermicelli.
Embodiment 2
[0041] Embodiment 2 The preparation of vermicelli of the present invention
[0042] a, weigh matsutake 1kg, potato starch 1kg, alum 0.01kg;
[0043] b. Crush matsutake and potato starch into fine powder, add alum, and mix to make dough;
[0044] c, the dough is machined into vermicelli through vermicelli.
Embodiment 3
[0045] Embodiment 3 The preparation of vermicelli of the present invention
[0047] b. Crush matsutake and potato starch into fine powder, add soybean lecithin, and mix to make dough;
[0048] c, dough is machined into vermicelli through vermicelli.
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Abstract
A long-thread vermicelli food with fine and refreshing enjoyment and high nutritive value is prepared from edible fungus, vegetative starch and conventional food additive. Its preparing process is also disclosed.
Description
technical field [0001] The invention relates to vermicelli food prepared by using edible fungi and plant starch as raw materials, belonging to the field of food. Background technique [0002] Usually, the raw materials for preparing vermicelli, vermicelli, vermicelli or vermicelli are beans, cereals, potatoes and mixed types. Commonly used are mung beans, broad beans, corn, sorghum, sweet potatoes, potatoes, cassava, konjac, yam Starch of plants such as lotus root. Although the above-mentioned vegetable starches are widely used, they cannot meet the public's increasing demand for taste and nutrition because of their single taste. [0003] Edible fungus is a kind of food with rich nutrition and delicious taste. The meat of the fungus is tender and tough, and the fungus is delicious and fragrant, with excellent palatability; nutrient content. The polysaccharide components commonly contained in edible fungi have the functions of enhancing the body's immune function, preventi...
Claims
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Application Information
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