Nutritional vermicelli suitable for elderly to eat

Abstract

The invention provides a nutritional vermicelli suitable for the elderly to eat. The nutritional vermicelli comprises the following components by weight: 75-90 parts of fern root powder, 50-65 parts of potato flour, 30-45 parts of white radish powder, and 20-25 parts of kelp powder. According to the balanced nutrition dietary collocation concept, components suitable for life cultivation and health care of the elderly are added into a traditional vermicelli formula, so that the nutritional vermicelli provided by the invention can significantly increase the body immunity of the elderly eating the product, can effectively prevent geriatric diseases, and makes outstanding contribution to maintenance of the elderly's health.

Description

technical field

[0001] The invention relates to a food, in particular to a nutritious vermicelli suitable for the elderly. Background technique

[0002] Vermicelli is the starchy food that people often eat, especially in northern my country, vermicelli is the food that people eat most often. In the known technology, the existing vermicelli is a silky or strip-shaped dry starch product made from rice, beans, potatoes and miscellaneous grains. Vermicelli processing has a history of more than a thousand years in my country, and it is produced in various places, and it is off-white, yellow or tan. In order to increase the nutrition of the vermicelli, some add eggs, sugar, and cooking oil to the vermicelli, and others add mung bean flour or black bean flour to the vermicelli and roll it to make a mixed vermicelli. With the improvement of human living standards, vermicelli with relatively single nutritional content can no longer meet the requirements of people's nutritional need...

Examples

Embodiment 1

[0020] (1) Ingredients and thickening: Put 90 parts of fern root powder, 65 parts of potato powder, 45 parts of white radish powder, and 25 parts of kelp powder into the noodle tank according to the weight ratio, add warm water at 60°C, and stir with a smooth wooden stick At the same time, add 70°C hot water from the side of the tank to make the powder temperature reach 50°C, stir rapidly, and then add boiling water to make the mixed powder gelatinize;

[0021] (2) Kneading powder: Put the mixed powder into the kneading tank and knead the noodles until no raw flour is seen, add 20 parts of konjac powder, 15 parts of seaweed powder and 25 parts of soybean powder according to the weight ratio, and continue kneading the dough At this time, the water content is about 50%, and the temperature of the dough should always be kept above 40°C;

[0022] (3) Boiling water leakage: first add water to the pot to 80% to 90% full, boil, then put the reconciled dough into a leakage machine wit...

Embodiment 2

[0026] (1) Ingredients, beating: put 80 parts of fern root powder, 65 parts of potato powder, 30 parts of white radish powder, and 20 parts of kelp powder into the noodle tank according to the weight ratio, add warm water at 60°C, and stir with a smooth wooden stick At the same time, add 70°C hot water from the side of the tank to make the powder temperature reach 50°C, stir rapidly, and then add boiling water to make the mixed powder gelatinize;

[0027] (2) Kneading powder: Put the mixed powder into the kneading tank and knead the noodles until no raw flour is seen, add 10 parts of konjac powder, 12 parts of seaweed powder and 22 parts of soybean powder according to the weight ratio, and continue kneading the dough At this time, the water content is about 50%, and the temperature of the dough should always be kept above 40°C;

[0028] (3) Boiling water leakage: first add water to the pot to 80% to 90% full, boil, then put the reconciled dough into a leakage machine with a ho...

Embodiment 3

[0032] (1) Ingredients and thickening: Put 75 parts of fern root powder, 50 parts of potato powder, 30 parts of white radish powder, and 20 parts of kelp powder into the noodle tank according to the weight ratio, add warm water at 60°C, and stir with a smooth wooden stick At the same time, add 70°C hot water from the side of the tank to make the powder temperature reach 50°C, stir rapidly, and then add boiling water to make the mixed powder gelatinize;

[0033] (2) Kneading flour: Put the mixed flour into the dough kneading tank and knead the noodles until no raw flour is seen, add 10 parts of konjac flour, 10 parts of seaweed powder and 20 parts of soybean flour according to the weight ratio, and continue kneading the dough At this time, the water content is about 50%, and the temperature of the dough should always be kept above 40°C;

[0034] (3) Boiling water leakage: first add water to the pot to 80% to 90% full, boil, then put the reconciled dough into a leakage machine w...

technical field

[0001] The invention relates to a food, in particular to a nutritious vermicelli suitable for the elderly. Background technique

[0002] Vermicelli is the starchy food that people often eat, especially in northern my country, vermicelli is the food that people eat most often. In the known technology, the existing vermicelli is a silky or strip-shaped dry starch product made from rice, beans, potatoes and miscellaneous grains. Vermicelli processing has a history of more than a thousand years in my country, and it is produced in various places, and it is off-white, yellow or tan. In order to increase the nutrition of the vermicelli, some add eggs, sugar, and cooking oil to the vermicelli, and others add mung bean flour or black bean flour to the vermicelli and roll it to make a mixed vermicelli. With the improvement of human living standards, vermicelli with relatively single nutritional content can no longer meet the requirements of people's nutritional need...

Examples

Embodiment 1

[0020] (1) Ingredients and thickening: Put 90 parts of fern root powder, 65 parts of potato powder, 45 parts of white radish powder, and 25 parts of kelp powder into the noodle tank according to the weight ratio, add warm water at 60°C, and stir with a smooth wooden stick At the same time, add 70°C hot water from the side of the tank to make the powder temperature reach 50°C, stir rapidly, and then add boiling water to make the mixed powder gelatinize;

[0021] (2) Kneading powder: Put the mixed powder into the kneading tank and knead the noodles until no raw flour is seen, add 20 parts of konjac powder, 15 parts of seaweed powder and 25 parts of soybean powder according to the weight ratio, and continue kneading the dough At this time, the water content is about 50%, and the temperature of the dough should always be kept above 40°C;

[0022] (3) Boiling water leakage: first add water to the pot to 80% to 90% full, boil, then put the reconciled dough into a leakage machine wit...

Embodiment 2

[0026] (1) Ingredients, beating: put 80 parts of fern root powder, 65 parts of potato powder, 30 parts of white radish powder, and 20 parts of kelp powder into the noodle tank according to the weight ratio, add warm water at 60°C, and stir with a smooth wooden stick At the same time, add 70°C hot water from the side of the tank to make the powder temperature reach 50°C, stir rapidly, and then add boiling water to make the mixed powder gelatinize;

[0027] (2) Kneading powder: Put the mixed powder into the kneading tank and knead the noodles until no raw flour is seen, add 10 parts of konjac powder, 12 parts of seaweed powder and 22 parts of soybean powder according to the weight ratio, and continue kneading the dough At this time, the water content is about 50%, and the temperature of the dough should always be kept above 40°C;

[0028] (3) Boiling water leakage: first add water to the pot to 80% to 90% full, boil, then put the reconciled dough into a leakage machine with a ho...

Embodiment 3

[0032] (1) Ingredients and thickening: Put 75 parts of fern root powder, 50 parts of potato powder, 30 parts of white radish powder, and 20 parts of kelp powder into the noodle tank according to the weight ratio, add warm water at 60°C, and stir with a smooth wooden stick At the same time, add 70°C hot water from the side of the tank to make the powder temperature reach 50°C, stir rapidly, and then add boiling water to make the mixed powder gelatinize;

[0033] (2) Kneading flour: Put the mixed flour into the dough kneading tank and knead the noodles until no raw flour is seen, add 10 parts of konjac flour, 10 parts of seaweed powder and 20 parts of soybean flour according to the weight ratio, and continue kneading the dough At this time, the water content is about 50%, and the temperature of the dough should always be kept above 40°C;

[0034] (3) Boiling water leakage: first add water to the pot to 80% to 90% full, boil, then put the reconciled dough into a leakage machine w...