Production method of mungbean vermicelli

Abstract

The invention discloses a production method of mungbean vermicelli. The production method comprises the following steps of: weighing the following starch raw materials in parts by weight: 500-550 parts of cassava starch, 50-65 parts of glutinous rice flour and 60-70 parts of mungbean starch; and weighing the following auxiliary raw materials in parts by weight: 10-15 parts of gracilaria lemaneiformis, 10-15 parts of pitaya flower, 3-5 parts of hawk tea, 20-30 parts of mushrooms, 3-5 parts of honeysuckle flowers, 3-5 parts of sugarcane top, 3-5 parts of dandelion, 1-2 parts of hawthorn, 2-3 parts of ginger, 3-5 parts of broadleaf holly leaf, 3-5 parts of boxthorn leaves, 3-5 parts of hibiscus sabdariffa, 3-5 parts of sweet-scented osmanthus and 3-5 parts of pericarpium citri reticulatae. The multiple traditional Chinese medicines, edible wild herbs and the like with homology of medicine and food are added to the raw materials of the vermicelli, so that the nutrition and health care values of the vermicelli increase, and after being eaten for a long time, the lotus root vermicelli has a health care function and can regulate body functions; and then undesirable constituents such as an aluminum compound are not added to the vermicelli, and meanwhile, after the vermicelli is cooked for a long time, the soup pasting can not be caused. The mungbean vermicelli is good in elasticity, flexibility and mouth feel.

Description

technical field [0001] The invention mainly relates to a production method of mung bean vermicelli, belonging to the field of food processing. Background technique [0002] Vermicelli is one of the traditional foods in our country and is deeply loved by people. At present, all kinds of vermicelli produced in China are of single quality and lack nutritional and health value. Secondly, aluminum and other ingredients are added to vermicelli. Furthermore, vermicelli is cooked for a long time. The paste soup affects the taste. Finally, the vermicelli has poor elasticity and toughness, and the taste is not good. Contents of the invention [0003] The object of the invention is just to provide a kind of production method of mung bean vermicelli. [0004] The present invention is achieved through the following technical solutions: [0005] The production method of mung bean vermicelli is characterized in that comprising the following steps: [0006] (1) Weigh the following ...

AI Technical Summary

Problems solved by technology

[0002] Vermicelli is one of the traditional foods in our country and is deeply loved by people. At present, all kinds of vermicelli produced in China are of single quality and lack nutritional and health value. Secondly, aluminum and other ingredients are added to vermicelli. Furthermore, vermicelli is cooked for a long time. The situation of mushy soup affects the taste. Finally, the vermicelli has poor elasticity and toughness, and the taste is not good