Fragrant fresh and wet sweet potato vermicelli capable of energizing and preparation method thereof

Abstract

The invention discloses fragrant fresh and wet sweet potato vermicelli capable of energizing. The sweet potato vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of sweet potato starch, 0.9-1 part of rosemary, 1-1.2 parts of cymbopogon citratus, 1.1-1.2 parts of songaria cynomorium herbs, 0.8-0.9 part of longstamen onion bulb, 1-1.1 parts of nardostachyos root and rhizome, 20-25 parts of goose liver, 15-18 parts of prawn shells, 12-15 parts of lavandula angustifolia mill, 18-20 parts of sweet potato starch, a proper amount of gordon enryale seed paste, a proper amount of 1.5% lactic acid liquid, a proper amount of konjac glucomannan, a proper amount of xanthan gum and a proper amount of curd lan. The vermicelli is delicious and fragrant, wherein the added lavandula angustifolia mill has multiple benefits of calming, relaxing spasm of digestive tracts, being cool, eliminating flatulence, helping digestion, preventing nausea and giddy, relieving anxiety and neurologic migraine, preventing cold and the like. In addition, multiple Chinese herbal medicines are added in the processing process, so that the vermicelli has the efficacies of harmonizing the stomach, benefiting qi, energizing, diminishing inflammation, sterilizing, relaxing tendons and activating collaterals, and inducing diuresis for treating strangurtia.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fresh wet sweet potato vermicelli with incense and refreshment 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 use...

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 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