Preparation method of celery bean vermicelli

Abstract

The invention belongs to the field of food processing, and particularly discloses a preparation method of celery bean vermicelli. A new silk noodle product prepared by adding celery juice in the bean vermicelli making process contains various nutritional ingredients of celery. The preparation method is simple, the problem of the lack of vitamin nutrition of celery in the bean vermicelli is solved, and the obtained product has the remarkable effects of comprehensive nutrition and greatly-increased economic value.

Description

(1) Technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of celery vermicelli. (2) Background technology [0002] The main ingredients of traditional vermicelli are starch, protein and water. Its production method is to grind mung beans, broad beans or peas, extract starch, dry it into a solid state, pour it into boiling water at 100°C to form a paste, and add starch and warm water Stir evenly, reduce the viscosity, immerse in cooling water to cool, and dry to get the finished product. Obviously, although this traditional food has its use and nutritional characteristics, its nutrition is limited to starch and protein, and lacks other various nutrients. [0003] Celery has the effects of clearing away heat and detoxifying, moistening the lungs, invigorating the spleen and harmonizing the stomach, digesting stagnation, diuresis, hemostasis, lowering blood pressure, anti-hepatitis, anti-arrhythmia, and antibacte...

AI Technical Summary

Problems solved by technology

[0002] The main ingredients of traditional vermicelli are starch, protein and water. Its production method is to grind mung beans, broad beans or peas, extract starch, dry it into a solid state, pour it into boiling water at 100°C to form a paste, and add starch and warm water Stir evenly, reduce the viscosity, immerse in cooling water to cool, and dry to make the finished product. Obviously, although this traditional food has its use and nutritional characteristics, its nutrition is limited to starch and protein, and lacks other various nutrients.

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