Processing method of fern powder vermicelli

A processing method and technology of fern powder, applied in the direction of food science, food ingredients as color, food ingredients as taste improver, etc., can solve the problems of reducing taste and color perception, reducing nutritional value, human health hazards, etc., and improving food consumption. Value and viewability, improving economic value, effect of color transparency

Inactive Publication Date: 2019-07-02
蒋凤英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fern powder vermicelli is a traditional food. The traditional processing method is simple. The vermicelli is easy to gelatinize during processing, which not only reduces the nutritional value, but also reduces the taste and color perception. Some even add alum to bring health benefits to the human body. here comes the potential hazard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] The present invention will be further described below in combination with specific embodiments.

[0018] Select 50kg of fern powder, take 0.4kg of fern powder and beat it, soak it with cold water first, then mix it with boiling water, beat it into a paste, then add 10kg of corn flour, 16kg of cold water, 0.25kg of vegetable oil, and 0.15kg of alginic acid The sodium is put into the mixer, fully mixed evenly, and then put into the molding machine to extrude the filaments to form powder, and then spread to air, open strips, dry, and finally pack and store. The vermicelli processed in this way has a transparent color and a smooth mouthfeel.

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PUM

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Abstract

The invention relates to a processing method of fern powder vermicelli. The fern powder vermicelli is characterized by comprising the following components of fern powder, corn flour, water, rape oil and sodium alginate. The processing method is characterized by comprising the processing technological process of before mixing, taking a small amount of fern powder for preparing starchy sauce, and then performing uniform mixing. The processing method has the beneficial effects that the compounding ratio of the components is appropriate, and the situation that the main component of the fern powdervermicelli is the fern powder can be guaranteed; at the processing early stage, a little fern powder is used for preparing the starchy sauce, so that the fern powder vermicelli cannot gelatinize in the processing course, the original characteristics of the vermicelli are maintained, the vermicelli is transparent in color, the dietary value and the ornamentation properties of the fern powder are increased, and the economic value of the fern powder is increased.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of fern powder vermicelli. Background technique [0002] Ferns are herbaceous perennials whose underground roots produce starch, which can then be used as a raw material for other foods. Fern root starch is not only edible, but also has great health care and medicinal value. Fern powder has the medicinal effects of removing dampness and heat, dredging meridians, relaxing muscles and bones, and nourishing the five viscera. It can be used as a high-quality tonic. Fern powder can also produce fern root Vermicelli, fern powder soup and other health foods, so fern powder is processed in many places. [0003] Fern powder vermicelli is a traditional food. The traditional processing method is simple. The vermicelli is easy to gelatinize during processing, which not only reduces the nutritional value, but also reduces the taste and color perception. Some even add alum to br...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30
CPCA23L29/30A23V2002/00A23V2200/04A23V2200/14
Inventor 不公告发明人
Owner 蒋凤英
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