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Preparation method for celery bean vermicelli

A production method and technology of celery, applied in the field of food processing, can solve the problem of no celery fans, etc., and achieve the effects of beautiful color, improved nutritional value, and filling gaps in the market.

Inactive Publication Date: 2014-04-16
YINGSHANG TIANHAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Vermicelli is mainly made of sweet potato flour, but there is no celery vermicelli on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A method for making celery vermicelli, characterized in that it comprises the following steps: (1), thicken the gravy, squeeze the celery juice, mix 10 parts of sweet potato starch and 5 parts of celery juice into a paste, then add 8 parts of water to it and stir, Heat to 90°C and keep stirring, heat for 15 minutes, and make it into a gorgon; (2), take 90 parts of sweet potato starch, add the gorgon in step (1), then add 20 parts of celery juice and 25 parts of water to mix, and stir with a mixer 15 minutes, knead the dough; (3), put the kneaded dough into the scoop machine, lightly press the dough to leak the powder, pour it into boiling water, cook for 12 seconds, take it out, put it in circulating cold water to cool, and put the vermicelli after cooling Carry out airing, after drying, pack and get final product.

Embodiment 2

[0012] A method for making celery vermicelli, characterized in that it comprises the following steps: (1), thicken the cornstarch, squeeze the celery juice, mix 10 parts of sweet potato starch and 8 parts of celery juice into a paste, then add 5 parts of water to it and stir, Heat to 95°C and keep stirring, heat for 20 minutes, and make it into a gorgon; (2), take 100 parts of sweet potato starch, add the gorgon in step (1), then add 20 parts of celery juice and 30 parts of water to mix, and stir with a mixer 15 minutes, knead the dough; (3), put the kneaded dough into the scoop machine, lightly press the dough to leak the powder, pour it into boiling water, cook for 15 seconds, take it out, put it in circulating cold water to cool, and put the vermicelli after cooling Carry out airing, after drying, pack and get final product.

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Abstract

The invention relates to a preparation method for celery bean vermicelli, and belongs to the field of food processing. The preparation method for celery bean vermicelli is characterized by comprising the following steps: (1), thickening: juicing celery, mixing sweet potato starch with celery juice into paste, adding water into the paste and stirring, heating and stirring constantly to obtain starchy sauce; (2), adding the sweet potato starch into the starchy sauce obtained in step (1), then adding the celery juice and water for mixing, stirring with a blender, and kneading to form dough; (3), putting the kneaded dough into a leakage gourd ladle, gently pressing the dough to conduct powder leakage, leaking into the boiling water, taking out, putting into circulating cold water for cooling, airing bean vermicelli after cooling, and packaging after the bean vermicelli is dried. According to the invention, by the addition of the celery juice into the sweet potato bean vermicelli, the bean vermicelli obtained are nice in color and delicious in taste; nutrient elements in the sweet potato and the celery juice are complementary, therefore the nutritional value of bean vermicelli is improved, and the gap of the market is filled up.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing celery vermicelli. Background technique [0002] Sweet potatoes are rich in starch, vitamins, cellulose and other essential nutrients for the human body, as well as mineral elements such as magnesium, phosphorus, calcium, and linoleic acid. These substances can maintain the elasticity of blood vessels and are very effective in preventing and treating habitual constipation in the elderly. Unfortunately, most people think that eating sweet potatoes will make people fat and dare not eat them. In fact, on the contrary, sweet potatoes are an ideal diet food. Its calories are only 1 / 3 of that of rice, and it has the special function of preventing sugar from turning into fat because it is rich in cellulose and pectin. [0003] The content of calcium, phosphorus, iron and minerals in celery is higher than that of ordinary green vegetables, and the conte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/212A23L29/30
CPCA23L19/00A23L29/30A23L33/00A23V2002/00A23V2200/08A23V2200/30
Inventor 孙友亮
Owner YINGSHANG TIANHAO FOOD
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