Instant vermicelli and preparation technology thereof

A technology that is convenient for vermicelli and pollen, applied in the field of food processing, can solve the problems that children are not suitable for eating, and achieve the effect of safe and reliable food, good taste and good toughness

Inactive Publication Date: 2014-08-27
ANHUI JINZHONG IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in order to improve the brightness and aesthetics of the instant vermicelli on the marke

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of instant vermicelli, which is composed of the following components in parts by weight: 100 parts of wheat flour, 5 parts of black bean powder, 5 parts of chestnut powder, 3 parts of Codonopsis pilosula, 4 parts of raw astragalus, 5 parts of jujube flower honey, 1 part of red wine and fruit wine 2 parts, 0.5 parts of Amorpha pollen, 0.5 parts of broad bean pollen, 5 parts of buckwheat flour, 2 parts of lean meat powder, 3 parts of winter bamboo shoots, 20 parts of fried rice noodles, 0.5 parts of soybean lecithin, 0.5 parts of fresh milk, 0.5 parts of kudzu flower , 0.5 parts of sunflower pollen, 0.3 parts of celery leaf oil and 0.1 parts of table salt.

[0019] Preparation Process:

[0020] 1) Wrap Codonopsis pilosula, raw astragalus root and kudzu flower with gauze, put them in a casserole, add appropriate amount of water, then add red wine and fruit wine, simmer for 30-60 minutes, cool and take the mixed solution a for later use;

[0021] 2) Dissolving jujub...

Embodiment 2

[0026] A kind of instant vermicelli, which is composed of the following components in parts by weight: 90 parts of wheat flour, 4 parts of black bean powder, 4 parts of chestnut powder, 2 parts of Codonopsis pilosula, 3 parts of raw astragalus, 4 parts of jujube flower honey, 0.5 part of red wine, fruit wine 1 part, 0.1 part of Amorpha pollen, 0.1 part of broad bean pollen, 4 parts of buckwheat flour, 1 part of lean meat powder, 2 parts of winter bamboo shoots, 15 parts of fried rice noodles, 0.1 part of soybean lecithin, 0.5 part of fresh milk, 0.2 part of kudzu flower , 0.3 parts of sunflower pollen, 0.1 parts of celery leaf oil and 0.1 parts of table salt.

[0027] Preparation Process:

[0028] 1) Wrap Codonopsis pilosula, raw astragalus root and kudzu flower with gauze, put them in a casserole, add appropriate amount of water, then add red wine and fruit wine, simmer for 30-60 minutes, cool and take the mixed solution a for later use;

[0029] 2) Dissolving jujube flower ...

Embodiment 3

[0034] A kind of instant vermicelli, which is composed of the following components in parts by weight: 110 parts of wheat flour, 6 parts of black bean powder, 6 parts of chestnut powder, 4 parts of Codonopsis pilosula, 5 parts of raw astragalus, 6 parts of jujube flower honey, 1 part of red wine, and fruit wine 3 parts, 1 part of Amorpha pollen, 1 part of broad bean pollen, 6 parts of buckwheat flour, 3 parts of lean meat powder, 4 parts of winter bamboo shoots, 25 parts of fried rice noodles, 0.8 parts of soybean lecithin, 3 parts of fresh milk, 1 part of kudzu flower , 0.9 parts of sunflower pollen, 0.5 parts of celery leaf oil and 0.4 parts of table salt.

[0035] Preparation Process:

[0036] 1) Wrap Codonopsis pilosula, raw astragalus root and kudzu flower with gauze, put them in a casserole, add appropriate amount of water, then add red wine and fruit wine, simmer for 30-60 minutes, cool and take the mixed solution a for later use;

[0037] 2) Dissolving jujube flower h...

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PUM

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Abstract

The invention discloses instant vermicelli and a preparation technology thereof and relates to the technical field of food processing. The instant vermicelli comprises, by weight, 90-110 parts of wheat flour, 4-6 parts of black soya bean powder, 4-6 parts of Chinese chestnut powder, 2-4 parts of pilose asiabell root, 3-5 parts of raw radix astragali, 4-6 parts of jujube honey, 0.5-1 part of wine, 1-3 parts of fruit wine, 0.1-1 part of amorpha fruticosa pollen, 0.1-1 part of broad bean pollen, 4-6 parts of bucket wheat flour, 1-3 parts of lean meat powder, 2-4 parts of winter bamboo shoot powder, 15-25 parts of stir-fried rice-flour, 0.1-0.8 parts of soya lecithin, 0.5-3 parts of fresh milk, 0.2-1 part of flower of kudzuvine, 0.3-0.9 parts of sunflower pollen, 0.1-0.5 parts of celery leaf oil and 0.1-0.4 parts of table salt. Through use of pollen components in the formula, a vermicelli nutrition value is improved and the vermicelli is suitable for modern diet demands. The instant vermicelli has good toughness, a good taste, no additive and eating safety and reliability. Through mixing with boiling water for 3-5min, the instant vermicelli can be eaten conveniently.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to instant vermicelli and a preparation process thereof. Background technique [0002] There are many kinds of vermicelli, such as mung bean vermicelli, pea vermicelli, broad bean vermicelli, konjac vermicelli, and more starch-based vermicelli, such as sweet potato vermicelli, sweet potato vermicelli, potato vermicelli, etc. Vermicelli can be divided into thick, thin, round, flat and flaky according to its opening. According to its main materials, there are beans, potatoes and sweet potatoes. Different names according to the method of making difference in various places, what have is vermicelli, what have is vermicelli, what also have are titles such as bean jelly, winter noodle, are similar in fact, and method of making is more or less the same. Bean starches other than soybeans can be used to make vermicelli, but mung bean starch products are the best. Vermicelli is a li...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
CPCA23L7/109A23L33/10
Inventor 王玉才姚建国
Owner ANHUI JINZHONG IND & TRADE
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