Spicy instant goat bone and pea vermicelli and preparation method thereof

Abstract

The invention discloses spicy instant goat bone and pea vermicelli. The spicy instant goat bone and pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 0.9-1 part of Yumeiren, 1-1.1 parts of lotus leaves, 0.8-0.9 part of common cnidium fruits, 1-1.2 parts of flowers of miquel linden, 0.9-1.1 parts of leaves of Falsesour cherry, 20-22 parts of pod peppers, 25-28 parts of mung bean starch, 20-22 parts of goat bones, 12-15 parts of lotus seeds, 12-15 parts of hawthorn fruits, 10-12 parts of table salt, 2-3 parts of sodium alginate and a proper amount of neutral protease. The vermicelli provided by the invention has abundant nutrients, is spicy, palatable and delicious, is convenient and rapid to eat and is a good item for living and traveling; and furthermore, a plurality of types of Chinese herbal medicines are added in a processing process so that the spicy instant goat bone and pea vermicelli has the effects of expanding blood vessels, eliminating summer-heat by cooling, lowering blood pressure, tonifying spleen and invigorating splenic yang, nourishing yin and tonifying spleen.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy and refreshing mutton bone instant pea vermicelli and a preparation method thereof. Background technique [0002] The traditional vermicelli production process generally adopts 24-36h long-term natural aging at a relatively high temperature. At the same time, inorganic aluminum salt is used to loosen the powder during the production process to ensure that the vermicelli can be completely separated, and then long-term consumption of aluminum-containing vermicelli will cause Serious impact on the monitoring of the human body. Existing Longkou vermicelli is processed from mung beans or peas. It is famous both at home and abroad for its uniform silk, white color, bright and transparent, boiling and good toughness. At present, the processing technology of Longkou vermicelli generally adopts the Physalis method, but The production cycle of the slurry method is long, th...

AI Technical Summary

Problems solved by technology

[0002] The traditional vermicelli production process generally adopts 24-36h long-term natural aging at a relatively high temperature. At the same time, inorganic aluminum salt is used to loosen the vermicelli in the production process to ensure that the vermicelli can be completely separated, and then long-term consumption of vermicelli containing aluminum will cause Serious impact on the monitoring of the human body

Existing Longkou vermicelli is processed from mung beans or peas. It is famous both at home and abroad for its uniform silk, white color, bright and transparent, boiling and good toughness. At present, the processing technology of Longkou vermicelli generally adopts the Physalis method, but The production cycle of pulp method is long, the water consumption is large, and the acid slurry produced by fermentation pollutes the environment