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Preparation method of mung bean vermicelli

A technology of mung bean vermicelli and vermicelli, which is applied in the field of daily necessities, can solve problems such as single nutritional components, poor flavor, and easy to become mushy, and achieve the effect of simple process steps, rich nutrition, and easy digestion

Inactive Publication Date: 2011-09-21
HUZHOU DINGLIANFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These types of vermicelli all have such problems as single nutrition, poor flavor, especially if they are not cooked for a long time, they are easy to become mushy
Mung bean can clear away heat and detoxify, relieve heat and improve water, and the protein of mung bean is a complete protein, containing high lysine, multivitamins and inorganic salts, but the biggest disadvantage of the current technology is that it is not easy to make vermicelli with mung bean powder alone Molded and easy to break

Method used

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  • Preparation method of mung bean vermicelli
  • Preparation method of mung bean vermicelli

Examples

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Embodiment 1

[0030] A preparation method of mung bean vermicelli, comprising the steps of:

[0031] (1) extracting starch; (2) pressing of vermicelli.

[0032] In the technique scheme, the step of extracting starch comprises:

[0033] (1) Soaking beans; Weigh a certain amount of mung beans into the soaking bean pool, add water, the amount of water is twice the weight of the beans (after the mung beans have absorbed enough water, the water can still cover the beans completely). The time of soaking beans varies with the seasons, the summer time is short and the winter time is long. According to reports, whether the soaked beans are moderate or not can affect the powder yield by more than 10%. Insufficient (tough and brittle) or excessive (soft and rotten) soaked beans will reduce the flour yield. The moderate sign of soaked beans is: mung bean absorbs water Afterwards, the weight of dried beans will be doubled; or squeeze the mung beans with your fingers, the bean skin can be taken off smo...

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Abstract

The invention discloses a preparation method of a mung bean vermicelli. The method comprises the following steps: (1) extracting starch; (2) suppressing a vermicelli. Processing steps of the method in the invention are simple and easy for operation, and the prepared mung bean vermicelli is about 6mm in diameter, well tasted, abundant in nutrition and beneficial to digestion. In addition, the mung bean vermicelli has good boil-resistance and the effects of clearing heat, detoxifying and beautifying, etc.

Description

technical field [0001] The invention belongs to the technical field of daily necessities, and more specifically relates to a method for preparing mung bean vermicelli with a thickness of about 6 mm, which is rich in nutrition and convenient for cooking. Background technique [0002] Vermicelli is a food that is often eaten in people's daily life, such as cold vermicelli, stir-fried vermicelli, and soup vermicelli. Common vermicelli currently on the market are usually made of starch, such as sweet potato vermicelli and potato vermicelli. These types of vermicelli all have such problems as single nutritional components, poor flavor, especially if they are not cooked for a long time, they tend to become mushy. Mung bean can clear away heat and detoxify, cool off heat and diuresis, and the protein of mung bean is a complete protein, containing high lysine, multivitamins and inorganic salts, but the biggest deficiency of the current technology is that it is not easy to make verm...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/29A23P1/00A23L33/00
Inventor 虞炳泉
Owner HUZHOU DINGLIANFANG FOOD
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