Making method of handmade carrot vermicelli
A carrot and hollow noodle technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problem that the addition of auxiliary materials is not well controlled, does not meet the standard of salt, and consumers cannot food problems
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[0026] The purpose of the present invention is to produce a kind of characteristic pasta suitable for contemporary consumption concept. First of all, control the addition of edible salt. The amount of edible salt in this product has reached the national standard. The content of edible salt added per 500 grams of flour is 20 grams to 25 grams (in the case of hot summer, it is 25 grams). Secondly, in the processing method of carrot juice, in order to better extract the vitamins and vitamin C in carrots, the squeezed carrots are heated, and the cooked carrot soup will not lose any nutrients, and it has more nutrients than fresh carrots. More antioxidants.
[0027] Firstly, from the perspective of nutrition, the present invention conforms to the modern people's pursuit of the concept of food ecological nutrition. From the perspective of the product itself, it is more attractive to consumers than the original one in terms of taste, taste and color.
[0028] A method for preparin...
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