Tibetan pea vermicelli and preparation method thereof
A technology of hidden pea vermicelli and hidden pea, which is applied in the direction of food ingredients as taste improver, food ingredient as odor improver, food ingredient as taste improver, etc., which can solve the problem of poor taste of hidden pea vermicelli and the ratio of ingredients and formulas Reasonable, rough appearance and other problems, to achieve the effect of rich taste, rich taste and smooth appearance
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Embodiment 1
[0017] A kind of hidden pea vermicelli, comprising the following raw materials in parts by weight:
[0018] 250 parts of purified water, 280 parts of pea starch, 20 parts of salt, 50 parts of green onion powder, 42 parts of ginger powder.
[0019] Also disclosed is a method for making hidden pea vermicelli, comprising the steps of:
[0020] 1) Grinding the hidden pea into powder and sieving to obtain the hidden pea starch, then adding deionized water and yeast to the hidden pea starch, and fermenting for not less than 36 hours;
[0021] 2) Add salt, green onion powder, ginger powder, and purified water to the fermented Tibetan pea starch, stir and mix until uniform, then place it in a cooking pot, and stir while cooking. The cooking temperature is 150°C and the cooking time is 4 hour, take it out and dry for 37 minutes to make a semi-finished product;
[0022] 3) The semi-finished product processed in the above steps is placed in a vacuum drying oven for drying and rapid deh...
Embodiment 2
[0027] A kind of hidden pea vermicelli, comprising the following raw materials in parts by weight:
[0028] 200 parts of purified water, 300 parts of hidden pea starch, 21 parts of table salt, 40 parts of green onion powder, and 45 parts of ginger powder.
[0029] Also disclosed is a method for making hidden pea vermicelli, comprising the steps of:
[0030] 1) Grinding the hidden pea into powder and sieving to obtain the hidden pea starch, then adding deionized water and yeast to the hidden pea starch, and fermenting for not less than 36 hours;
[0031] 2) Add salt, green onion powder, ginger powder, and purified water to the fermented Tibetan pea starch, stir and mix until uniform, then place it in a cooking pot, stir while cooking, the cooking temperature is 170°C, and the cooking time is 3 hour, take it out and dry for 40 minutes to make a semi-finished product;
[0032] 3) The semi-finished product processed in the above steps is placed in a vacuum drying oven for drying...
Embodiment 3
[0037] A kind of hidden pea vermicelli, comprising the following raw materials in parts by weight:
[0038] 208 parts of purified water, 200 parts of hidden pea starch, 30 parts of salt, 42 parts of green onion powder, 40 parts of ginger powder.
[0039] Also disclosed is a method for making hidden pea vermicelli, comprising the steps of:
[0040] 1) Grinding the hidden pea into powder and sieving to obtain the hidden pea starch, then adding deionized water and yeast to the hidden pea starch, and fermenting for not less than 36 hours;
[0041] 2) Add salt, green onion powder, ginger powder, and purified water to the fermented Tibetan pea starch, stir and mix until uniform, then place it in a cooking pot, stir while cooking, the cooking temperature is 200°C, and the cooking time is 3.5 hour, take it out and dry for 30 minutes to make a semi-finished product;
[0042] 3) The semi-finished product processed in the above steps is placed in a vacuum drying oven for drying and rap...
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