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Gingko vermicelli and making method thereof

A technology of ginkgo powder and vermicelli is applied in the directions of food ingredients as taste modifiers, food ingredients as odor modifiers, and food ingredients as taste modifiers, etc., which can solve the problems of vermicelli with single taste and low nutritional value, and increase appetite. and taste, high medicinal value, and the effect of helping digestion

Inactive Publication Date: 2018-11-02
TONGCHENG XINGXIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the current vermicelli have no taste, and some vermicelli will add salt to enrich the taste, but the current vermicelli has a single taste and is not rich in nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The ginkgo vermicelli described in the present embodiment comprises the raw material of following weight portion: 23 parts of ginkgo powder, 55 parts of sweet potato powders, 9 parts of cassava starch, 4 parts of tartary buckwheat powders, 10 parts of carrots, appropriate amount of mountain spring water; also includes 5 parts of orange peel and 10 parts of honey; also includes 5 parts of rose petals.

[0024] A preparation method of ginkgo vermicelli, comprising the following steps:

[0025] (1) Raw material preparation: take the raw materials of said parts by weight respectively, and set aside;

[0026] (2) Raw material pretreatment: crush the orange peel and carrot, filter through a 200-mesh sieve, put it into a sedimentation tank for precipitation, and obtain the supernatant, dry the roses and chop them, the length is 0.5mm, and the width is 0.5mm ,spare;

[0027] (3) Beating: mix ginkgo powder, yam powder, tartary buckwheat powder and mountain spring water, fully ...

Embodiment 2

[0034] Ginkgo vermicelli described in the present embodiment comprises the raw material of following weight portion: 25 parts of ginkgo powders, 60 parts of potato flours, 10 parts of cassava flours, 5 parts of tartary buckwheat flours, 15 parts of carrots; Also comprise 7 parts of orange peels and 11 parts of honey; also includes 6 parts of roses.

[0035] A preparation method of ginkgo vermicelli, comprising the following steps:

[0036] (1) Raw material preparation: take the raw materials of said parts by weight respectively, and set aside;

[0037] (2) Raw material pretreatment: crush the orange peel and carrot, filter through a 200-mesh sieve, put it into a sedimentation tank for precipitation, and obtain the supernatant, dry the roses and chop them, the length is 0.7mm, and the width is 0.7mm ,spare;

[0038] (3) Beating: mix ginkgo powder, yam powder, tartary buckwheat powder and mountain spring water, fully stir to obtain a powder slurry, and set aside;

[0039] (4)...

Embodiment 3

[0045] The ginkgo vermicelli described in the present embodiment comprises the raw material of following parts by weight: 27 parts of ginkgo powder, 65 parts of potato flour, 11 parts of tapioca starch, 6 parts of tartary buckwheat powder, 20 parts of carrots, appropriate amount of mountain spring water; also includes 10 parts of orange peel and 12 parts of honey; also includes 5-7 parts of roses.

[0046] A preparation method of ginkgo vermicelli, comprising the following steps:

[0047] (1) Raw material preparation: take the raw materials of said parts by weight respectively, and set aside;

[0048] (2) Raw material pretreatment: crush the orange peel and carrot, filter through a 200-mesh sieve, put it into a sedimentation tank for precipitation, and obtain the supernatant, dry the roses and chop them into pieces, with a length of 1mm and a width of 1mm, and set aside ;

[0049] (3) Beating: mix ginkgo powder, yam powder, tartary buckwheat powder and mountain spring water,...

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PUM

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Abstract

The invention discloses gingko vermicelli and a making method thereof and belongs to the technical field of food processing. The gingko vermicelli is made from, by weight, 23-27 parts of gingko powder, 55-65 parts of sweet potato flour, 9-11 parts of cassava starch, 4-6 parts of tartary buckwheat flour, 10-20 parts of carrot, and suitable mountain spring water, by means of preparing materials, pretreating the materials, pulping, filtering, gelatinizing, cooking, forming, and sun-curing. The gingko vermicelli is made mainly with gingko nuts, has richer taste and various nutrients and is highlyworthy of eating.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to ginkgo vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is one of the common foods in China. It is a kind of silky food made of mung bean and sweet potato starch, so it is called vermicelli. It is often called vermicelli and winter noodles (mainly in Taiwan, China), the Korean peninsula is called Tang noodles, and Vietnam is called noodles. There are many kinds of vermicelli, such as mung bean vermicelli, pea vermicelli, broad bean vermicelli, konjac vermicelli, and more starch-based vermicelli, such as sweet potato vermicelli, sweet potato vermicelli, potato vermicelli, etc. Vermicelli has various shapes such as thick, thin, round, flat, square and flake according to its opening, and there are beans, potatoes and sweet potatoes according to its main materials. Vermicelli is a linear product of starch, which can be divided into dry a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L21/25A23L33/10A23L33/105
CPCA23V2002/00A23L21/25A23L29/30A23L33/10A23L33/105A23V2200/14A23V2200/15A23V2200/16A23V2200/30A23V2250/21A23V2250/5118
Inventor 华柏生华兴茂
Owner TONGCHENG XINGXIN FOOD CO LTD
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