Mushroom-flavored vermicelli capable of nourishing yin for moistening dryness and preparation method of mushroom-flavored vermicelli

Abstract

The invention discloses mushroom-flavored vermicelli capable of nourishing yin for moistening dryness. The mushroom-flavored vermicelli is prepared from the following raw materials in parts by weight: 70-80 parts of living shrimps, 70-80 parts of potato starch, 45-60 parts of fragrant mushrooms, 15-19 parts of hericium erinaceus, 17-18 parts of hypsizygus marmoreus, 14-15 parts of oyster mushrooms, 2.8-3.3 parts of asiatic bilberry leaves, 2.2-3 parts of morinda roots, 2-2.3 parts of colla corii asini, an appropriate amount of soybean dietary fiber powder, an appropriate amount of argy wormwood leaf powder, an appropriate amount of edible oil, an appropriate amount of a needle mushroom extracting solution and an appropriate amount of sand sagebrush gum. The shrimps which are added are treated through a needle mushroom extract before being processed into minced shrimp, and the needle mushroom extract is rich in ergothioneine which can have the effect of obviously restraining the growth and the propagation of bacteria, so that the effect of prolonging the fresh keeping time of the mushroom-flavored vermicelli can be achieved. The fungus resources in China are rich, and much processing waste is generated, wherein mushroom stems account for nearly 20% of fruiting bodies, so that developing and applying the processing waste of edible mushrooms which are rich in the ergothioneine as a fresh keeping agent of the shrimps have definite actual significance of comprehensively utilizing the edible mushrooms and increasing the added value of the edible mushrooms.

Description

technical field [0001] The invention relates to the technical field of vermicelli, in particular to a mushroom-flavored vermicelli for nourishing yin and moistening dryness 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 m...

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