Antipyretic health-care vermicelli

A technology of vermicelli and powder, which is applied in the fields of application, food preparation, food science, etc., to achieve the effect of helping digestion and high nutritional and health value

Inactive Publication Date: 2011-08-17
李加富
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the vermicelli sold in the market is mainly made of mung beans, peas, broad beans, and green beans, and processed by extracting starch. The vermicelli produced is white or yellowish white. The internal nutrition and appearance of vermicelli have not changed for a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Parts by weight: Take 8 parts of fresh spinach and process it into a puree form as follows. First wash the spinach and put it into water at 90-100 degrees Celsius, and keep it soaked at this temperature for about 2 minutes (to wilt all the spinach), remove the spinach, drain the water, and twist it into a puree. Take 40 parts of mung bean powder and Shou powder (mung bean powder and Shou powder can be in any ratio), mix 52 parts of water chestnut powder, then add 8 parts of spinach puree, and add appropriate amount of water to blend into starch paste, and process into silk according to conventional methods The strips can be dried or dried.

Embodiment 2

[0017] Parts by weight: Take 6 parts of fresh spinach and process it into a puree according to the following method. First wash the spinach and put it into water at 90-100 degrees Celsius, and keep it soaked at this temperature for about 2 minutes (to wilt all the spinach), remove the spinach, drain the water, and twist it into a puree. Take 50 portions of signature powder and 44 portions of water chestnut powder and mix well, then add 6 portions of spinach puree, and at the same time add appropriate amount of water to blend into starch paste, and process into strands according to conventional methods, and then dry or dry.

Embodiment 3

[0019] Parts by weight: Take 7 parts of fresh spinach and process it into a puree form as follows. First wash the spinach and put it into water at 90-100 degrees Celsius, and keep it soaked at this temperature for about 2 minutes (to wilt all the spinach), remove the spinach, drain the water, and twist it into a puree. Take 30 portions of signature powder and 63 portions of water chestnut powder and mix well, then add 7 portions of spinach puree, and add appropriate amount of water to blend into starch paste, and process into silk strips according to conventional methods, and then dry or dry.

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PUM

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Abstract

The invention discloses antipyretic health-care vermicelli, which is prepared by mixing one or more of mung bean, pea, broad bean and cassava powder, water chestnut powder and mashed spinach, adding a proper amount of water for blending to form starch paste, processing the starch paste into vermicelli and airing or drying, wherein the mixing ratio of the bean powder to the cassava powder to the mashed spinach is 35-60: 20-60: 5-10. The mashed spinach is prepared by the following method of: cleaning spinach, putting the spinach into the water of 90 to 100 DEG C, soaking the spinach for 1 to 3 minutes at the temperature, fishing out the spinach, draining the moisture, and mashing the spinach into mud shape. Because the spinach and the water chestnut with rich nutrition are added into the bean powder and the cassava powder, not only the appearance (the appearance is light green) of the vermicelli is changed, but also the nutrition and health-care values of the vermicelli are higher. Meanwhile, because the spinach and the water chestnut belong to cool vegetables, the spinach and the water chestnut are particularly suitable for hotpots, and have the effects of assisting digestion, moistening dryness and bowels, helping producing saliva and slaking thirst, clearing heat and relieving fidgetiness.

Description

Technical field [0001] The invention relates to the field of food, in particular to edible vermicelli. Background technique [0002] At present, the vermicelli on the market mainly uses mung beans, bowl beans, broad beans, and scallops as raw materials, and is processed by extracting starch. The vermicelli produced is white or yellow-white. The internal nutrition and appearance of the vermicelli have not changed for a long time. With the improvement of living standards, people pay more and more attention to health foods, nutritious foods, and foods with special functions. The single function of fans has made fans lose their competitive advantage in the food market. Summary of the invention [0003] The technical problem to be solved by the present invention is to provide a heat-relieving health-care vermicelli, which is particularly suitable for being used in hot pot and has the function of heat-relieving and clearing fire. [0004] The present invention is realized through the fol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L1/20A23L1/29A23L33/00A23L11/00A23L19/12
Inventor 李加富
Owner 李加富
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