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Composite cellophane noodles with vinegar flavor and preparation method of composite cellophane noodles

A technology for vermicelli and fragrance, which is applied to the field of vinegar-flavor compound vermicelli and its preparation, can solve the problem of less application of dandelion, and achieve the effects of unique taste and diversified nutrition.

Inactive Publication Date: 2016-11-23
WUHU HONGYANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application of dandelion is less

Method used

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Embodiment Construction

[0022] A vinegar-flavored compound vermicelli, the weight ratio of each raw material component is: potato starch 70, mung bean 20, dandelion stem and leaf 10, dandelion root 8, dandelion flower 6, mugwort leaf powder 1, honeysuckle 1, white vinegar 6, eggplant 8. Mustard greens 2, spinach 3, salt 1, apple pomace 3, ginkgo juice in moderation.

[0023] The preparation method of described vinegar fragrance composite vermicelli, comprises the following steps:

[0024] One, get fresh dandelion stem and leaf, after spraying the ginkgo juice of its weight portion 3% on the dandelion stem and leaf, it is moved to after being placed in the gas environment of 3% carbon dioxide content for 10 minutes, take out; The dandelion stem that obtains adding 3% pure water to the leaves, beating, filtering and crushing to obtain dandelion stem and leaf powder; washing dandelion roots, soaking them in mugwort leaf juice for 3 hours, slicing, drying and crushing to obtain dandelion root powder; Da...

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Abstract

The invention discloses composite cellophane noodles with vinegar flavor and a preparation method of the composite cellophane noodles. The composite cellophane noodles comprise raw materials in parts by weight as follows: 70-80 parts of potato starch, 20-30 parts of mung beans, 10-15 parts of dandelion stems and leaves, 8-12 parts of dandelion roots, 6-8 parts of dandelion flowers, 1-4 parts of argy wormwood leaf powder, 1-3 parts of honeysuckle flowers, 6-10 parts of white vinegar, 8-15 parts of eggplant, 2-4 parts of Brassica juncea, 3-5 parts of spinach, 1-3 parts of salt, 3-5 parts of apple pomace and a proper amount of ginkgo juice. According to the technology, the main raw materials such as the mung beans and the potato starch are matched, so that the prepared composite cellophane noodles taste more unique and contain more diverse nutrition; the dandelion roots, stems, leaves and pollen are treated respectively and added to process steps for the cellophane noodles skillfully, and a nutrient solution is prepared from the white vinegar, the eggplant, the Brassica juncea, the spinach and the like, and the prepared composite cellophane noodles have a vinegar flavor.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a vinegar-flavored compound vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is one of the traditional popular foods in my country, with a long history of many years. Vermicelli is a food produced by utilizing the gelatinization and retrogradation properties of starch. Starch is a polyhydroxy natural polymer compound, which can be regarded as a polysaccharide formed by the condensation of glucose units, and the molecules are associated with each other by hydrogen bonds to form starch granules. Starch is usually divided into amylose and amylopectin according to its composition. The types of starch and its physical and chemical properties such as gelatinization and aging were significantly related to the processing quality of vermicelli. [0003] However, in the current existing technology, improving the physical and chemical properties of vermi...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L33/10A23L19/00A23L11/00A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 单正宏
Owner WUHU HONGYANG FOOD
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