Wine flavored qi-tonifying instant pea vermicelli and preparation method thereof

Abstract

The invention discloses wine flavored qi-tonifying instant pea vermicelli. The wine flavored qi-tonifying instant pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 1-1.2 parts of water chestnuts, 0.9-1 part of gorgon fruits, 0.8-0.9 part of Chinese knotweed herb, 1.1-1.2 parts of abrus herb, 0.9-1 part of Falsesour cherry roots, 18-20 parts of crab meat, 18-20 parts of chicken tongue tips, 18-20 parts of Chestnut mushrooms, 14-16 parts of codonopsis pilosula, 20-22 parts of white wine, 10-12 parts of table salt, 2-3 parts of sodium alginate and a proper amount of neutral protease. According to the vermicelli, the added Chestnut mushrooms have relatively high zinc content and are good for developing brains, keeping oxyopia, promoting wound healing, inhibiting common hypertension and diabetes mellitus and resisting ageing; and furthermore, a plurality of types of Chinese herbal medicines are added in a processing process so that the wine flavored qi-tonifying instant pea vermicelli has the effects of tonifying qi and tonifying spleen, promoting diuresis and promoting lactation, relieving restlessness and quenching thirst, tonifying qi and tonifying yang, and warming and tonifying kidney.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to instant pea vermicelli with wine aroma and qi enhancement and a preparation method thereof. Background technique [0002] The traditional vermicelli production process generally adopts 24-36h long-term natural aging at a relatively high temperature. At the same time, inorganic aluminum salt is used to loosen the powder during the production process to ensure that the vermicelli can be completely separated, and then long-term consumption of aluminum-containing vermicelli will cause Serious impact on the monitoring of the human body. Existing Longkou vermicelli is processed from mung beans or peas. It is famous both at home and abroad for its uniform silk, white color, bright and transparent, boiling and good toughness. At present, the processing technology of Longkou vermicelli generally adopts the Physalis method, but The production cycle of the slurry method is long, th...

AI Technical Summary

Problems solved by technology

[0002] The traditional vermicelli production process generally adopts 24-36h long-term natural aging at a relatively high temperature. At the same time, inorganic aluminum salt is used to loosen the vermicelli in the production process to ensure that the vermicelli can be completely separated, and then long-term consumption of vermicelli containing aluminum will cause Serious impact on the monitoring of the human body

Existing Longkou vermicelli is processed from mung beans or peas. It is famous both at home and abroad for its uniform silk, white color, bright and transparent, boiling and good toughness. At present, the processing technology of Longkou vermicelli generally adopts the Physalis method, but The production cycle of pulp method is long, the water consumption is large, and the acid slurry produced by fermentation pollutes the environment