Lung-moistening milk-flavored cellophane noodles containing oroxylum indicum and preparation method of cellophane noodles

Abstract

The invention discloses lung-moistening milk-flavored cellophane noodles containing oroxylum indicum. The cellophane noodles comprise the following raw materials in parts by weight: 70-80 parts of live shrimps, 70-80 parts of potato starch, 16-18 parts of milk powder, 2-4 parts of distillers' grains, 13-15 parts of cheese, 23-24 parts of coconut juice, 1-2.2 parts of common rush, 1.4-2 parts of oroxylum indicum, 1-2 parts of rhizoma cyperi, a proper amount of soybean dietary fiber powder, a proper amount of needle mushroom extract and a proper amount of sa-son seed gum. The cellophane noodles has the advantages that the live shrimps are processed by utilizing the needle mushroom extract, and then the processed shrimps are manufactured into minced shrimps; the needle mushroom extract is rich in ergothioneine, and can remarkably inhibit the growth and reproduction of bacteria, so that the preservation period of the cellophane noodles can be prolonged; China has relatively abundant fungus resources, wherein the quantity of processing wastes is relatively large, and mushroom stems account for nearly 20% of fruiting bodies, so that the edible fungus processing wastes rich in ergothioneine can be utilized as shrimp preservatives for development and application, and certain actual meanings are provided for comprehensive utilization of edible fungi and improvement of the added values of the edible fungi.

Description

technical field [0001] The invention relates to the technical field of vermicelli, in particular to jade butterfly vermicelli with moistening lung milk fragrance and a preparation method thereof. Background technique [0002] Vermicelli is one of the traditional foods popular among consumers in my country. It has a delicate taste, smooth texture and strong texture, and is deeply loved by consumers. Its safety, functionality and variety are important development directions in the future. Added ingredients from outside sources have an important effect on the quality of vermicelli. [0003] Artemisia wormwood is a perennial herb of Compositae, with a unique fragrance. It is a nutritious wild vegetable. It has a long history of eating in my country. Some domestic enterprises have developed Artemisia argyi into green food and exported it to Japan. Wormwood also has high medicinal value. In some areas in southern my country, it is often used as a nourishing medicinal material. B...

AI Technical Summary

Problems solved by technology

However, at present domestic research on wormwood mainly focuses on pigments, flavonoids and volatile oils, and there are few researches on the development of wormwood food, and there are few reports on the development and research of wormwood vermicelli.

[0004] Sea-caught shrimp is rich in nutrients such as protein, trace elements and physiological activities. The taste produced by its unique taste substances is very consistent with people's best taste. There are few reports on development and research at present. The main shrimps are usually transported and stored in a frozen manner, but they are prone to discoloration after thawing. Formation of black spots, severely reducing its commodity value