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Appetizing bean vermicelli

A vermicelli and powder technology, applied in the field of appetizing vermicelli, can solve problems such as stomach discomfort, achieve the effect of reducing diseases, preventing discomfort, and improving functional effects

Inactive Publication Date: 2014-04-16
YINGSHANG TIANHAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In daily life, with the increase of people's living pressure and the improvement of living standards, people are prone to indigestion and other diseases, eating too much vermicelli can also cause stomach discomfort, but there is no appetizing vermicelli in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] An appetizing vermicelli, comprising the following ingredients by weight: 5 parts of hawthorn, 0.3 part of astragalus, 1 part of malt, 0.2 part of Atractylodes macrocephala, 0.3 part of amomum, 0.5 part of gorgon, 6 parts of jujube, 80 parts of sweet potato starch, 40 parts of water The production of vermicelli includes the following steps: (1) According to the above specific gravity, grind hawthorn, astragalus, malt, Atractylodes macrocephala, amomum, and gorgon into 60-80 mesh powder respectively, remove the core of jujube, and grind it into 60-80 mesh powder; (2), take 12 parts of sweet potato powder, add 10 parts of water, stir to form a paste, and then heat at 80°C for 15-20 minutes to make a powder; (3), mix the remaining sweet potato starch with step (1 ) and mix the pulverized powder evenly, while stirring, add the powder thicken prepared in step (2), after stirring evenly, add an appropriate amount of water, stir for 10-20min, and form a dough; (4), put the doug...

Embodiment 2

[0016] An appetizing vermicelli, comprising the following ingredients by weight: 3 parts of hawthorn, 0.1 part of astragalus, 0.5 part of malt, 0.2 part of Atractylodes macrocephala, 0.2 part of amomum, 0.3 part of gorgon, 5 parts of jujube, 50 parts of sweet potato starch, 30 parts of water The production of vermicelli includes the following steps: (1) According to the above specific gravity, grind hawthorn, astragalus, malt, Atractylodes macrocephala, amomum, and gorgon into 60-80 mesh powder respectively, remove the core of jujube, and grind it into 60-80 mesh powder; (2), take 8 parts of sweet potato powder, add 6 parts of water, stir to form a paste, and then heat at 78-85°C for 15-20min to make a powder; (3), mix the remaining sweet potato starch with the step (1) Mix the pulverized powder evenly, and add the cornstarch prepared in step (2) while stirring. After stirring evenly, add an appropriate amount of water, stir for 10-20min, and form a dough; (4), put the dough on...

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PUM

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Abstract

The invention relates to appetizing bean vermicelli and belongs to the field of foods. The appetizing bean vermicelli comprises the following components: fructus crataegi, astragali ralix, fructus hordei germinatus, rhizoma atractylodis macrocephalae, fructus amomi, gorgon fruit, fructus jujubae, sweet potato starch and water; the manufacture of the appetizing bean vermicelli comprises the following steps: (1) grinding the fructus crataegi, astragali ralix, fructus hordei germinatus, rhizoma atractylodis macrocephalae, fructus amomi, and gorgon fruit into powder according to the given proportion, removing the core of the fructus jujubae, and grinding the core-removed fructus jujubae into powder; (2) taking an appropriate amount of sweet potato powder, adding water and stirring the appropriate amount of sweet potato powder into a paste, then heating the paste and obtaining cooking starch; (3) kneading the cooking starch into dough; (4) putting strips of the dough into water and cooking thoroughly, taking out and airing, and obtaining the appetizing bean vermicelli. According to the appetizing bean vermicelli provided by the invention, traditional appetizing Chinese medicines are added during the preparation process, the functional action of bean vermicelli is improved without changing the original mouthfeel of the bean vermicelli, gastrointestinal functions of human body can be regulated, and gastric diseases can be effectively reduced if the appetizing bean vermicelli is taken frequently.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to appetizing vermicelli. Background technique [0002] Sweet potatoes are rich in nutrition, containing sugar, protein, fat, crude fiber, carotene, vitamins B1, B2, C, calcium, phosphorus, iron, etc. Because sweet potatoes are rich in carotene, they can also be used to treat night blindness clinically. Contains an oxidase, which is easy to produce a large amount of carbon dioxide gas in the human gastrointestinal tract. For example, eating too much sweet potato will cause abdominal distension, belching, and farting. Secondly, sweet potatoes are high in sugar, eating too much can produce a lot of stomach acid, which makes people feel "heartburn". The stomach is strengthened to contract due to acid stimulation. At this time, the cardia muscle at the junction of the stomach and the esophagus relaxes, and the acid in the stomach flows back into the esophagus, and the person vomits acid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/30A23L29/30A23L33/125
CPCA23L33/10A23L29/30A23V2002/00A23V2200/32
Inventor 孙友亮
Owner YINGSHANG TIANHAO FOOD
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