Trifoliate acanthopanax root-radix puerariae vermicelli and preparation method thereof

A technology of pueraria vermicelli and scallops, which is applied in the field of food processing, can solve the problems of affecting taste, easy to swell, and a single variety of vermicelli, and achieve the effects of preventing and treating cardiovascular and cerebrovascular diseases, and having smooth elasticity.

Inactive Publication Date: 2017-05-31
钟小苹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the general improvement of people's living standards, the requirements for food are also getting higher and higher, but the vermicelli varieties in the market are relatively single, and vermicelli are mostly eaten as staple foods, and the nutrition is not comprehensive enough. In addition, most varieties of vermicelli are cooked for a long time. Over time, it will expand and break easily, which will affect the taste

Method used

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Examples

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Embodiment Construction

[0015] A pueraria pueraria vermicelli, which is composed of the following raw materials in parts by weight (kg): 400 sweet potato starch, 155 pueraria pueraria, 30 pueraria, 15 sorghum rice, 22 wheat germ powder, 7 pine nuts, 5 stone fungus, 10 basil leaves, Hazelnut kernel 3, yellow peel fruit 8, fresh hawthorn 2, apple flower 3, apocynum leaf 4, pumpkin flower 2, ginkgo leaf 2, appropriate amount of water.

[0016] The preparation method of Pueraria pueraria vermicelli according to claim 1, comprises the steps:

[0017] (1) Blanch bougainvillea and basil leaves in boiling water for 2 minutes, take them out and immerse them in water containing 0.3% citric acid to cool, take them out, dehydrate and drain, mix and knead evenly, put them into an electromagnetic greening machine, and control The temperature is 220-180°C, and the step-by-step temperature difference is 20°C, and the greening treatment is carried out for 3 minutes, then vacuum freeze-dried, crushed through a 200-mes...

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Abstract

The invention discloses trifoliate acanthopanax root-radix puerariae vermicelli and a preparation method thereof. The trifoliate acanthopanax root-radix puerariae vermicelli comprises the following raw materials: sweet potato starch, radix puerariae, trifoliate acanthopanax root, sorghum rice, wheat germ flour, pinenut kernel, umbilicaria esculenta, basil leaves, hazelnut kernel, fructus clausenae lanii, fresh hawthorn, apple blossom, folium apocyni veneti, pumpkin flower and ginkgo leaves. The trifoliate acanthopanax root-radix puerariae vermicelli has the following beneficial effects: the trifoliate acanthopanax root has the functions of clearing heat and removing toxin, relieving worries and quenching thirst, resisting fatigue and the like; the radix puerariae is a medicinal and edible food material containing abundant nutrients, which has the functions of reducing lipid and blood pressure and preventing cardiovascular and cerebrovascular disease; with high starch content, the radix puerariae is suitable for preparing vermicelli food; and without adding alum and by reasonably matching multiple food materials, the nutritional and delicious, elastic and smooth and green and healthy vermicelli is prepared.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to bok choy and kudzu root vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is a common traditional food in my country. It is a filamentous food made of mung bean starch and sweet potato starch. Magnesium, iron, potassium, sodium and other minerals. The vermicelli has good taste, can absorb the taste of various delicious soups, and the vermicelli itself is soft and smooth, making it more delicious and refreshing. It is a food that is deeply loved by the public. With the general improvement of people's living standards, the requirements for food are also getting higher and higher, but the vermicelli varieties in the market are relatively single, and vermicelli are mostly eaten as staple foods, and the nutrition is not comprehensive enough. In addition, most varieties of vermicelli are cooked for a long time. After a period of time, it wil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/326A23V2200/3262A23V2200/31
Inventor 钟小苹
Owner 钟小苹
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