Buckwheat konjak bean curd thread

Abstract

Buckwheat konjak bean shreds relate to traditional food, in particular to bean shreds. The production method of the bean shreds comprises the following steps of stirring konjak refined powder and dietary alkali uniformly after water is added, adding brown rice and buckwheat and mixing, grinding the mixture into thick liquid, spreading the thick liquid in a pan, cooking the thick liquid, and airing the thick liquid to form a sheet-shaped product. The sheet-shaped product is cut into slices or shreds as edible food. In the invention, the brown rice is adopted to instead of rice because the brown rice has a higher nutritional value than the rice; the buckwheat is adopted to instead of green beans, bean flour or flour, thereby not only solving the problems of the prior bean shreds, such as poor taste when being eaten only, and indigestion when being eaten more, but enriching the product with new nutrient content and new functions because the buckwheat is rich in vitamin E and soluble dietary fiber, and contains nicotinic acid and rutin; and the konjak is added, which is low in calorie, protein and vitamin, and high in dietary fiber. With rich mannose anhydride, vitamin, dietary fiber and a certain amount of mucus protein, the buckwheat konjak bean shreds have peculiar health protection and medical treatment effects. The materials of the buckwheat konjak bean shreds are wide in resource, low in cost, and rich in nutrition.

Description

technical field [0001] The invention relates to a traditional food, in particular to bean shreds. Background technique [0002] There is a traditional food in Hubei and Changde, Hunan. Except for the bean shreds in the southeast of Hubei, other areas call it bean curd. Because most people think that bean curd is a product produced from soybeans. To avoid confusion, this application calls it It is bean silk. Most of the bean shreds produced in rural areas are produced in winter. They are made by grinding rice and mung beans, heating them and spreading them out. They are mainly eaten during the Spring Festival and the busy farming season in the coming year, but now they are for a change of taste and for health. In recent years, bean shreds have been sold in the city and are welcomed by consumers. Now because mung bean resources are scarce and the cost is high, some people use bean flour or flour instead of mung bean flour to produce bean shreds. Such as "a kind of fast food...

AI Technical Summary

Problems solved by technology

Now, due to the lack of mung bean resources and high cost, some people use bean flour or flour instead of mung bean flour to produce bean shreds