Nutritional vermicelli easy to be tasty, and production method thereof

Abstract

The invention discloses a nutritional vermicelli easy to be tasty. The nutritional vermicelli easy to be tasty comprises, by weight, 70-100 parts of sweet potato flour, 10-30 parts of fresh fish flesh, 5-10 parts of mung bean flour, 2-5 parts of cassava flour, 2-5 parts of Radix Puerariae powder, 5-10 parts of corn flour, 2-3 parts of black rice bran, 2-3 parts of lotus root starch, 0.05-0.1 parts of sa-hao seed gum, 1-2 parts of konjac glucomannan, 0.2-0.5 parts of edible salt, and 50-110 parts of water. The invention also discloses a production method of the nutritional vermicelli easy to be tasty. Sweet potato, bean, cereal, plant starch and fish flesh proteins are added, so the nutrition is balanced; and control of the reasonable ratio of raw materials, keeping of the reasonable water content of dough and adjustment of extruding and cooking parameters and the process flow in the making process make the vermicelli have certain rehydration, solve the difficulty tasty problem of the vermicelli, improve the eating mouthfeel, and enhance the market competitiveness of the vermicelli.

Description

technical field [0001] The invention relates to the technical field of nutritious vermicelli, in particular to an easy-to-taste nutritious vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is a traditional food with a history of at least 1,400 years in our country. Traditional vermicelli processing raw materials include mung beans, broad beans, peas and other bean starches. People also use other starches such as red beans, red beans, corn, sorghum, sweet potatoes, and potatoes. , cassava and other production vermicelli. After being boiled in hot water, the vermicelli is white, transparent, and strong in toughness. It will not be mushy after being boiled in a pot for dozens of minutes. It is easy to eat and is very popular among people. However, the molecular structure of vermicelli is tight, and it becomes gelatinous. After drying and dehydration, the structure is more compact, and there is generally a problem that it is difficult to tast...

AI Technical Summary

Problems solved by technology

[0003] The invention proposes an easy-to-taste nutritious vermicelli and a preparation method thereof, adding a variety of potatoes, beans, cereals, plant starch and fish protein to provide rich nutritional components, more balanced nutrition, and reasonable control of the processing technology to make vermicelli have a certain Excellent rehydration, improve salt absorption rate, solve the problem that vermicelli is not easy to taste, improve the taste of food, and improve the market competitiveness of nutritious vermicelli