Method for making potato nutrient vermicelli without alum

Abstract

The invention relates to a method for manufacturing vermicelli. The method comprises that: 1,450 portions of potato starch, 600 portions of eggs and 600 portions of water are taken for standby; the eggs are broken to remove yolk; egg white and 400 portions of potato starch are mixed, stirred to be pasty, and aired to be paste at room temperature; 250 portions of potato starch is added with water, stirred and heated to be a pasty mixture of starch and water; the prepared paste and the pasty mixture are mixed with the remaining 800 portions of potato starch and uniformly kneaded to be dough; the dough is extruded and molded by use of a vermicelli machine; vermicelli is directly boiled in a boiling water pot, taken out, rinsed and cooled by use of cold water, sieved to remove water, separately packaged and frozen for preservation. The method utilizes the solidifying function of boiled egg white to replace the functions of alum in strengthening luminance brightness and toughness in the prior vermicelli manufacturing process. The vermicelli prepared by the method has the advantages that the vermicelli is pliable but not hard, soft but not easy to break, tastes smooth, is rich in nutrition, has no alum harmful to human bodies, is added with beneficial egg white, and becomes a quality-assured food beneficial to human bodies.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a potato vermicelli with egg white instead of alum and a preparation method thereof. Background technique [0002] Alum will be added in the traditional process of making vermicelli, and its effect is to make vermicelli solidify easily, enhance the brightness and toughness of vermicelli, and the disadvantage is that alum is a kind of aluminum compound harmful to human body. Long-term consumption of foods containing aluminum compounds will cause the residual aluminum in the human body to deposit in the bones of the human body, making the bones loose, and then the aluminum will enter the brain tissue with the blood flow and deposit, causing organic changes in the brain tissue. The light ones cause memory loss, and the severe ones cause dementia. Not only that, according to medical research, aluminum can also affect the absorption of calcium, iron, and phosphorus, leading to anemia, di...

AI Technical Summary

Problems solved by technology

[0002] In the traditional process of making vermicelli, alum is added, which is easy to solidify vermicelli and enhance the brightness and toughness of vermicelli, but the disadvantage is that alum is a harmful aluminum compound

Long-term consumption of foods containing aluminum compounds will cause the residual aluminum in the human body to deposit in the bones of the human body, making the bones loose, and then the aluminum will enter the brain tissue with the blood flow and deposit, causing organic changes in the brain tissue. The mild ones cause memory loss, and the severe ones cause dementia. Not only that, according to medical research, aluminum can also affect the absorption of calcium, iron, and phosphorus, leading to anemia, digestive disorders, decreased skin elasticity, and premature aging in adults.

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