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Preparation method of bracken fern vermicelli

A technology of fern root powder and a processing method, which is applied in the field of preparation of fern root vermicelli, can solve the problems of easily gelatinized fern root vermicelli, reduced nutritional value, and cannot meet people's healthy living standards, etc. Economic value, effect of increasing transparency and color perception

Inactive Publication Date: 2015-08-26
GUIZHOU PROVINCE SHIBING COUNTY QIANXIANG RICE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fern root vermicelli produced by the prior art, because of the use of additives, is easy to gelatinize during processing so that the nutritional value of the fern root vermicelli produced is reduced, which cannot meet the needs of people's healthy living standards

Method used

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  • Preparation method of bracken fern vermicelli

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1), material selection and powder extraction: select fern root, sweet potato and potato with high starch content as raw materials, process and extract starch after cleaning for subsequent use.

[0017] (2) Ingredients and thickening: put 70 parts of processed fern root powder, 10 parts of sweet potato powder, and 10 parts of potato powder into the noodle tank, add warm water at 50°C, stir with a smooth wooden stick, and add water from the side of the tank at the same time. 70°C hot water to make the powder temperature reach 45°C, stir rapidly, and then add boiling water to gelatinize the starch.

[0018] (3) Kneading the noodles: Put the crushed starch into the kneading tank and knead the noodles until no raw flour is seen, add 0.5 of edible oil, 0.5 of salt and 0.3 of sodium alginate according to the weight ratio, and continue kneading the noodles. The water content is about 48%. The surface temperature should always be kept above 40°C.

[0019] (4) Boiling water le...

Embodiment 2

[0023] (1), material selection and powder extraction: select fern root, sweet potato and potato with high starch content as raw materials, process and extract starch after cleaning for subsequent use.

[0024] (2) Ingredients and ginseng: Put 80 parts of fern root powder, 12 parts of sweet potato powder and 12 parts of potato powder into the noodle tank, add warm water at 50°C, stir with a smooth wooden stick, and add water from the side of the tank at the same time. 70°C hot water to make the powder temperature reach 45°C, stir rapidly, and then add boiling water to gelatinize the starch.

[0025] (3) Kneading the noodles: Put the crushed starch into the kneading tank and kneading the noodles until no raw flour is seen, add 0.7 edible oil, 0.7 salt and 0.3 sodium alginate according to the weight ratio, and continue kneading the noodles. The water content is about 48%. The surface temperature should always be kept above 40°C.

[0026] (4) Boiling water leakage: first add wat...

Embodiment 3

[0030] (1), material selection and powder extraction: select fern root, sweet potato and potato with high starch content as raw materials, process and extract starch after cleaning for subsequent use.

[0031] (2) Ingredients, beating: put 85 parts of fern root powder, 15 parts of sweet potato powder, and 15 parts of potato powder into the noodle tank, add warm water at 50°C, stir with a smooth wooden stick, and add water from the side of the tank at the same time. 70°C hot water to make the powder temperature reach 45°C, stir rapidly, and then add boiling water to gelatinize the starch.

[0032] (3) Kneading the dough: put the crushed starch into the kneading tank and knead the noodles in batches until no raw flour is seen, add 1 edible oil, 1 salt and 0.5 sodium alginate according to the weight ratio, and continue kneading the dough. The water content is about 48%. The surface temperature should always be kept above 40°C.

[0033] (4) Boiling water leakage: first add water...

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Abstract

The invention relates to a preparation process of bracken fern vermicelli. The preparation process is characterized in that the bracken fern vermicelli is prepared from bracken fern noodle, sweet potato powder, dried potato powder, edible oil, salt and sodium alginate; the preparation method comprises the steps of material selecting, powder extracting, proportioning, starchy sauce making, dough making, vermicelli forming in boiling water, cooling in a cold bath, bundling and packaging. The preparation process has the beneficial effects that the components are proportioned appropriately to ensure the main ingredients of the bracken fern vermicelli to be bracken fern starch; the quality, the health value, the transparency and color impression, and the economic value of the bracken fern vermicelli are improved.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a preparation method of fern root vermicelli. Background technique [0002] Fern root vermicelli is a vermicelli food made of starch extracted from the root of wild bracken. Because the root of bracken is purple, the vermicelli made by it becomes "black vermicelli". Fern roots are distributed in the deep mountains of Fanjing Mountain in Guizhou, Hanzhong in Shaanxi, Jiuzhaigou in Sichuan, and Pingwu in Sichuan. They are naturally wild and pollution-free. Fern root powder is refined from the root starch by modern technology, which retains most of the nutrients in the bracken root. The human body has a health care effect. But the fern root vermicelli produced by the prior art, because of using additives, cuts easily gelatinization in the process so that the nutritive value of the fern root vermicelli produced is reduced, which cannot meet the needs of people's healthy living standards...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 严微
Owner GUIZHOU PROVINCE SHIBING COUNTY QIANXIANG RICE CO LTD
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