Fresh and wet blood-supplementing sweet potato silk noodles and preparation method thereof
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A technology for sweet potato vermicelli and sweet potato starch, which is applied in the directions of food ingredients as gelling agents, functions of food ingredients, food ingredients containing natural extracts, etc. The effect of prolonging the deterioration time, strong tumor suppressing ability, and improving quality
Inactive Publication Date: 2016-03-09
杨华木
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[0002] Vermicelli is a kind of traditional food of my country, has long history and broad market in China, along with the raising of people's living standard, fresh wet type vermicelli also becomes the trend place of future market development gradually, the present invention uses fresh sweet potato vermicelli as During the storage of fresh wet sweet potato vermicelli, as the storage time prolongs, the hardness of the vermicelli increases, the viscoelasticity becomes worse, the number of broken bars increases significantly, the luster is lost, the flexibility and flavor of the taste deteriorate, and the hardness of the vermicelli increases. Large, the tensile strength is obviously reduced, and in the traditional vermicelli production process, alum is used as a coagulant to improve the toughness of vermicelli, and alum is an inorganic substance containing aluminum, and eating too much will cause harm to the human body
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[0015] A fresh wet sweet potato vermicelli for nourishing blood, made from the following raw materials in parts by weight (kg):
[0016] Sweet potato starch 500, deer jelly 1, apple flower 0.8, rehmannia glutinosa 0.9, four-leaf ginseng 1, angelica 1.2, black beans 30, pork liver 20, soybeans 30, appropriate amount of gorgon paste, appropriate amount of 1.5% lactic acid solution, appropriate amount of konjac gum, yellow Proper amount of raw gum and curdlan gum.
[0017] A kind of preparation method of described blood enriching fresh wet sweet potato vermicelli, comprises the following steps:
[0018] (1) Add 50% water to the sweet potato starch, put it in a special microwave container, put it in the microwave equipment, and treat it with medium microwave intensity for 60 seconds for later use;
[0019] (2) Decoct the deer jelly grass, apple blossoms, rehmannia glutinosa, four-leaf ginseng, and angelica with 6 times the water and high heat for 1 hour, then press filter to remo...
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Abstract
The invention discloses fresh and wet blood-supplementing sweet potato silk noodles which are prepared from the following raw materials in parts by weight: 500 to 550 parts of sweet potato starches, 1 to 1.2 parts of Luxiancao, 0.8 to 0.9 part of apple flowers, 0.9 to 1 part of rehmannia glutinosa, 1 to 1.2 parts of four-leaf ginseng, 1.2 to 1.3 parts of angelica sinensis, 30 to 33 parts of black beans, 20 to 25 parts of pork liver, 30 to 33 parts of soybeans, a proper amount of gorgon euryale paste, a proper amount of a proper amount of 1.5% lactate buffer solution, a proper amount of konjac glucomannan, a proper amount of xanthan gum, and a proper amount of curdlan. According to the silk noodles disclosed by the invention, by the adding of the pork livers which contain various cancer-resistant substances, such as vitamin C and selenium, and are rich in proteins, lecithin and trace elements, so that the fresh and wet blood-supplementing sweet potato silk noodles are favorable for the intelligence development and the body growth of children; meanwhile, the livers are also higher in cancer resistance, and contain special fatigue-resistant substances; furthermore, by the adding of various traditional Chinese medicines during processing, the fresh and wet blood-supplementing sweet potato silk noodles have the effects of benefiting kidney, nourishing yin, clearing heat, relieving blood, lubricating the lung, pleasing the heart, engendering liquid, stimulating the appetite, supplementing the blood and improving the eyesight.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a blood-enriching fresh wet sweet potato vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is a kind of traditional food of my country, has long history and broad market in China, along with the raising of people's living standard, fresh wet type vermicelli also becomes the trend place of future market development gradually, the present invention uses fresh sweet potato vermicelli as During the storage of fresh wet sweet potato vermicelli, as the storage time prolongs, the hardness of the vermicelli increases, the viscoelasticity becomes worse, the number of broken bars increases significantly, the luster is lost, the flexibility and flavor of the taste deteriorate, and the hardness of the vermicelli increases. Large, the tensile strength is obviously reduced, and in the traditional production process of vermicelli, alum is used as a coag...
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