Preparation method of celery bean vermicelli

A technology for celery and vermicelli, applied to the field of preparation of celery vermicelli, can solve the problems of reducing viscosity, lack of nutrients, etc., and achieves the effects of improving economic value, simple preparation method and enhancing appetite.

Inactive Publication Date: 2012-02-08
SHANDONG ZHONGGU STARCH SUGAR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • Preparation method of celery bean vermicelli
  • Preparation method of celery bean vermicelli

Examples

Experimental program
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Effect test

Embodiment

[0026] (1) Raw material of celery

[0027] The selected raw materials should be bright green in color, with thick petioles, slightly rounded stems, and high-quality celery with slightly concave inner sides.

[0028] (2) Impurity removal

[0029] Remove contained impurities.

[0030] (3) cleaning

[0031] Using an ultrasonic vegetable cleaning machine to clean celery can effectively remove pesticide residues on the surface of the product, and peel off surface attachments to achieve the purpose of cleaning.

[0032] (4) Broken

[0033] After the celery is crushed by the high-speed rotating hammer of the crusher, it enters the next process.

[0034] (5) Juicing

[0035] Choose a juicer that is easy to operate, easy to clean, and durable in quality.

[0036] (6) filter

[0037] The processing capacity of each filter is different, so choose according to the production volume.

[0038] (7) homogeneous

[0039] The homogenizer is used to homogenize liquid materials with a vi...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/212A23L19/00
Inventor 曹永兴田纯敏黄福臣
Owner SHANDONG ZHONGGU STARCH SUGAR
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