Vermicelli for beef soup of Huainan

A beef soup and vermicelli technology, applied in the field of food processing, can solve the problems of inability to meet the needs of social development, inability to match beef soup, poor practical performance, etc., and achieve the effects of beautiful color, convenient cooking and simple structure

Inactive Publication Date: 2018-07-13
ANHUI SANXIONGDI POTATO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, vermicelli is the main ingredient that often needs to be placed in beef soup. At present, most vermicelli on the market are made of hot melt, which is very perishable and lacks taste. Some vermicelli are difficult to cook, take a long time to cook, and have poor practical performance. , cannot be perfectly matched with beef soup, there are deficiencies, and cannot meet the needs of social development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of Huainan beef soup vermicelli, comprise organic starch, organic starch comprises sweet potato starch, corn starch, wheat starch, red bean starch, mung bean starch, rice starch, spinach, wolfberry, organic starch is passed through the pH after salt water mixing The value is 3-4. The weight percent of organic starch is:

[0020] Sweet potato starch: 45; corn starch: 15; wheat starch: 5; red bean starch: 5; mung bean starch: 5; rice starch: 7; spinach: 3; wolfberry: 5.

[0021] Organic starch includes at least sweet potato starch, corn starch, wheat starch, red bean starch, and mung bean starch.

[0022] The preparation method of vermicelli described in the present invention is:

[0023] 1) Wash the spinach and goji berries, put them into a juicer and smash them together, and filter to obtain the mixed liquid;

[0024] 2) Mix the organic starch in proportion, and stir the mixed liquid obtained by filtering into a lump;

[0025] 3) Noodle silk for...

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PUM

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Abstract

The invention discloses vermicelli for beef soup of Huainan. The vermicelli for beef soup of Huainan comprises organic starch, wherein the organic starch contains sweet potato starch, corn starch, wheat starch, red bean starch, mung bean starch, rice starch, spinach and Chinese wolfberries, and the pH value of the organic starch is 3-4 after the organic starch is mixed with a saline solution. Thevermicelli has good color and luster, good mouthfeel and high nutritional value and can be effectively, perfectly and organically combined with the beef soup of Huainan, thereby enabling the beef soupto be delicious and have a nourishing effect; and the vermicelli is convenient to boil thoroughly, is green, natural and environment-friendly, has novel design and is a good innovative scheme.

Description

technical field [0001] The invention relates to food processing technology, in particular to Huainan beef soup vermicelli. Background technique [0002] Huainan Beef Soup is a well-known snack in Jiangsu, Henan, Shandong, Anhui, and Shanghai. It is made of dozens of nourishing medicinal materials and stewed ingredients in a certain proportion, processed by traditional techniques, and boiled for a long time. The taste is mellow, fresh and spicy, nutritious and delicious, and has the therapeutic effect of nourishing and nourishing the body. [0003] Beef has the effects of invigorating the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. Raw materials include: yellow beef and beef bone, red dried pepper, Huai taro powder, mung bean cake, bean curd skin (thousand chapters, hundred pages), bean balls and other local special ingredients. [0004] However, vermicelli is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/10
CPCA23L29/30A23L33/10
Inventor 刘正文
Owner ANHUI SANXIONGDI POTATO IND
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