Production method of lotus root vermicelli

A production method and lotus root starch technology, applied in the field of food processing, can solve the problems of paste soup, affect the taste, single quality of fans, etc., and achieve the effects of increasing the nutritional and health care value, adjusting the body function, and improving the complexion.

Inactive Publication Date: 2013-06-26
青阳县东堡小磨麻油厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vermicelli is one of the traditional foods in our country and is deeply loved by people. At present, all kinds of vermicelli produced in China are of single quality and lack nutritional and health value. Secondly, aluminum

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The production method of lotus root vermicelli is characterized in that comprising the following steps:

[0026] (1) Weigh the following starch raw materials in parts by weight:

[0027] Tapioca starch 500, glutinous rice flour 50, tapioca starch 60, lotus root starch 50;

[0028] (2) Weigh the following auxiliary raw materials in parts by weight:

[0029] Wolfberry 15, asparagus 10, overlord flower 10, eagle tea 3, dandelion 3, fresh reed root 1, coprinus comatus 3, mountain dew 10, angelica 2, cress 20, pumpkin flower 3, plantain 3, Seabuckthorn 1, Potentilla 3;

[0030] (3) Add 1 times the weight of water to the above-mentioned starch raw material, mix and stir to make gorgon powder, put the gorgon powder into a pot, add hot water twice the weight of the starch raw material, and the temperature is between 60 and 70 °C , stir into a paste, keep warm at 40-50°C for 30-40 minutes to completely melt the starch granules, and let stand and age for 8-10 hours;

[0031] ...

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PUM

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Abstract

The invention discloses a production method of lotus root vermicelli. The production method comprises the following steps of: weighing the following starch raw materials in parts by weight: 500-550 parts of cassava starch, 50-65 parts of glutinous rice flour and 60-70 parts of cassava starch; and weighing the following auxiliary raw materials in parts by weight: 15-18 parts of Chinese wolfberry fruit, 10-15 parts of gracilaria lemaneiformis, 10-15 parts of pitaya flower, 3-5 parts of hawk tea, 3-5 parts of dandelion, 1-2 parts of fresh rhizoma phragmitis, 3-5 parts of coprinus comatus, 10-12 parts of calabazilla, 2-5 parts of radix angelicae, 20-30 parts of water fennel, 3-5 parts of cushaw flowers, 3-5 parts of plantain herb, 1-2 parts of sea-buckthorn and 3-5 parts of potentilla chinensis. The multiple traditional Chinese medicines, edible wild herbs and the like with homology of medicine and food are added to the raw materials of the vermicelli, so that the nutrition and health care values of the vermicelli increase, and after being eaten for a long time, the lotus root vermicelli has a health care function and can regulate body functions; and then undesirable constituents such as an aluminum compound are not added to the vermicelli, and meanwhile, after the vermicelli is cooked for a long time, the soup pasting can not be caused. The lotus root vermicelli is good in elasticity, flexibility and mouth feel.

Description

technical field [0001] The invention mainly relates to a production method of lotus root vermicelli, belonging to the field of food processing. Background technique [0002] Vermicelli is one of the traditional foods in our country and is deeply loved by people. At present, all kinds of vermicelli produced in China are of single quality and lack nutritional and health value. Secondly, aluminum and other ingredients are added to vermicelli. Furthermore, vermicelli is cooked for a long time. The paste soup affects the taste. Finally, the vermicelli has poor elasticity and toughness, and the taste is not good. Contents of the invention [0003] The object of the invention is exactly to provide a kind of production method of lotus root vermicelli. [0004] The present invention is achieved through the following technical solutions: [0005] The production method of lotus root vermicelli is characterized in that comprising the following steps: [0006] (1) Weigh the foll...

Claims

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Application Information

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IPC IPC(8): A23L1/09
Inventor 王春玲
Owner 青阳县东堡小磨麻油厂
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