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Mushroom soybean vermicelli

A technology of shiitake mushrooms and soybeans, which is applied in the field of shiitake mushrooms and soybean vermicelli and its preparation, can solve the problems of single nutrition and unsatisfactory vermicelli market, and achieve the effect of smooth taste

Inactive Publication Date: 2013-12-18
DANGTU HUANGCHI VEGETABLE PRODION & MARKETING SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vermicelli is a traditional food for people, and there are many types. Potatoes and sweet potatoes are the most common vermicelli in the market. They are all starchy foods with single nutrition.
With the improvement of people's living standards, today's vermicelli market can no longer satisfy

Method used

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Examples

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Embodiment Construction

[0011] A kind of shiitake mushroom soybean vermicelli, comprising the following raw materials in parts by weight: soybean 180Kg, mung bean 50 Kg, glutinous rice starch 30 Kg, shiitake mushroom 20 Kg, oyster mushroom 10 Kg, boletus 10 Kg, kudzu root 3 Kg, bergamot 3.5 Kg, ganoderma lucidum 2 Kg , Salvia miltiorrhiza 2 Kg, lotus seed core 3 Kg, citrus aurantium 3 Kg, Polygonatum 2 Kg, grape leaves 1 Kg, rice wine 10 Kg, sesame oil, water amount.

[0012] A preparation method of shiitake mushroom soybean vermicelli, comprising the following steps:

[0013] (1) Boil the rice wine of the weight portion, pour the shiitake mushroom, oyster mushroom, and porcini mushroom into the rice wine of the weight portion, cover, seal, simmer for 2-3 hours on low heat, remove the shiitake mushroom, Pleurotus ostreatus, boletus, sun-dried;

[0014] (2) Stir-fry the kudzu root, bergamot, ganoderma lucidum, salvia miltiorrhiza, lotus seed core, citrus aurantium, sealwort, and grape leaves in the w...

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PUM

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Abstract

The invention discloses mushroom soybean vermicelli. The mushroom soybean vermicelli is characterized by comprising the following raw materials in parts by weight: 180 to 200 parts of soybeans, 50 to 60 parts of green beans, 30 to 40 parts of glutinous rice starch, 20 to 30 parts of mushrooms, 10 to 20 parts of oyster mushrooms, 10 to 20 parts of bolete, 3 to 4 parts of kudzu vine root, 3.5 to 4 parts of fingered citron, 2 to 3 parts of lucid ganoderma, 2 to 3 parts of salvia miltiorrhiza, 3 to 4 parts of lotus seed cores, 3 to 5 parts of immature bitter orange, 2 to 3 parts of sealwort, 1 to 2 parts of grape leaves, 10 to 15 parts of rice wine, and suitable amounts of sesame oil and water. As edible mushrooms, such as the mushrooms, are added, the mushroom soybean vermicelli disclosed by the invention has a creamy taste and fragrance; the traditional Chinese medicines, such as the kudzu vine root, the fingered citron, the lucid ganoderma and the salvia miltiorrhiza, have the effect of reducing blood pressure and are added into the vermicelli, so that the vermicelli is particularly suitable for hypertensive patients to eat and also can be eaten by people wanting to prevent hypertension.

Description

technical field [0001] The invention mainly relates to the technical field of soybean products, in particular to mushroom and soybean vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is a kind of traditional food for people, and there are many types. Potatoes and sweet potatoes are the most common vermicelli in the market. They are all starchy foods with single nutrition. With the improvement of people's living standards, today's vermicelli market can no longer be satisfied. Contents of the invention [0003] The object of the present invention is to provide a kind of shiitake mushroom and soybean vermicelli and a preparation method thereof in order to remedy the defects of the prior art. [0004] The present invention is achieved through the following technical solutions: a shiitake mushroom soybean vermicelli, comprising the following raw materials in parts by weight: soybean 180-200, mung bean 50-60, glutinous rice starch 30...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 章治山武骏
Owner DANGTU HUANGCHI VEGETABLE PRODION & MARKETING SPECIALIZED COOP
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