Kudzu vine root vermicelli production method

Abstract

The invention discloses a kudzu vine root vermicelli production method. 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 kudzu vine root starch; and weighing the following auxiliary raw materials in parts by weight: 10-12 parts of gynostemma pentaphylla, 10-15 parts of asparagus, 10-15 parts of pitaya flowers, 3-5 parts of glede tea, 3-5 parts of brasenia schreberi, 3-5 parts of cushaw flowers, 3-5 parts of sweet potato leaves, 3-5 parts of white fungus, 3-5 parts of petasites tatewakianus kitam, 1-2 parts of vermilion, 1-2 parts of camellia flowers, 3-5 parts of medlar leaves, 1-2 parts of leaves of paniculate microcos, 1-2 parts of dried rehamnnia root, 1-2 parts of turmeric and 1-2 parts of root bark of peony trees. Multiple medicinal and dietary traditional Chinese medicines, wild herbs and the like are added in the vermicelli raw materials, so that the nutrition and health-care values of the vermicelli are added, and the vermicelli can preserve the healthcare effect and regulate the body function when being eaten for a long time; in addition, the vermicelli is free from aluminium compounds and other undesirable components; and meanwhile, the vermicelli is free from paste, and good in elasticity, toughness and mouthfeel after being boiled for a long time,.

Description

technical field [0001] The invention mainly relates to a production method of kudzu 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 just to provide a kind of production method of kudzu root vermicelli. [0004] The present invention is achieved through the following technical solutions: [0005] The production method of kudzu root vermicelli is characterized in that comprising the following steps: [0006] (1) Weigh the followi...

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 and other ingredients are added to vermicelli. Furthermore, vermicelli is cooked for a long time. The situation of mushy soup affects the taste. Finally, the vermicelli has poor elasticity and toughness, and the taste is not good