Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof

Abstract

The invention discloses bone flavored Qi-regulating fresh and wet sweet potato vermicelli. The bone flavored Qi-regulating fresh and wet sweet potato vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of sweet potato starch, 1-1.2 parts of pollen typhae, 0.9-1 part of lygodium japonicum, 1-1.2 parts of lithospermum, 0.8-1 part of perilla stems, 0.9-1.1 parts of lychee seeds, 20-22 parts of coix seeds, 20-22 parts of crab meat, 25-28 parts of donkey bones, a proper amount of starch, a proper amount of 15% lactic acid liquid, a proper amount of konjac glucomannan, a proper amount of xanthan gum and a proper amount of curdlan gum. The vermicelli provided by the invention is delicious, has abundant nutrients and is delicious and aromatic when being eaten; the added coix seeds are light and slightly sweet, have abundant nutrients, and contain 52%-80% of carbohydrates, 13%-17% of protein and 4%-7% of fat; oil takes unsaturated fatty acids as main parts, wherein linoleic acid accounts for 34% and special coix seed esters are included; and furthermore, a plurality of types of Chinese herbal medicines are added in a processing process so that the bone flavored Qi-regulating fresh and wet sweet potato vermicelli has the effects of regulating Qi and regulating middle energizer, clearing away heat and toxic materials, promoting diuresis and treating stranguria, cooling and activating blood, and detoxifying and promoting eruption.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh and wet sweet potato vermicelli with bone fragrance and Qi regulating 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 vermicel...

AI Technical Summary

Problems solved by technology

[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 b