CN104957471A - Sour and hot vermicelli and preparation method thereof - Google Patents

Sour and hot vermicelli and preparation method thereof Download PDF

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Publication number
CN104957471A
CN104957471A CN201510340901.XA CN201510340901A CN104957471A CN 104957471 A CN104957471 A CN 104957471A CN 201510340901 A CN201510340901 A CN 201510340901A CN 104957471 A CN104957471 A CN 104957471A
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CN
China
Prior art keywords
parts
sour
water
starch
vermicelli
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Application number
CN201510340901.XA
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Chinese (zh)
Inventor
曾宪友
曾宪贵
曾庆利
孙玉忠
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安徽顶大食品有限公司
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Application filed by 安徽顶大食品有限公司 filed Critical 安徽顶大食品有限公司
Priority to CN201510340901.XA priority Critical patent/CN104957471A/en
Publication of CN104957471A publication Critical patent/CN104957471A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses sour and hot vermicelli and a preparation method thereof. The sour and hot vermicelli is characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of pea starch, 10-11 parts of minced fillet, 40-45 parts of chilies, 8-9 parts of white vinegar, 2-3 parts of Chinese yam, 1-2 parts of heterophylly falsestarwort roots, 3-4 parts of poria cocos, 2-3 parts of fungus umbellatus, 30-35 parts of white funguses and 0.8-1 part of carboxymethyl cellulose. According to the sour and hot vermicelli disclosed by the invention, the pea starch in the raw materials can reduce a branching degree of amylopectin through superfine grinding, amylose and the amylopectin are degraded through microwave treatments, dextrin and starch of which molecular weights are relatively lighter are generated, and a retrogradation degree can be improved through ageing, so that the content of resistant starch in the sour and hot vermicelli disclosed by the invention is increased, and the transparency and the lustrousness of the sour and hot vermicelli disclosed by the invention are good; besides white fungus collagen boiled from the added white funguses and water has toughness, so that the tenacity is improved, and vermicelli breaking rate is decreased; the carboxymethyl cellulose can improve the water-holding capacity of the sour and hot vermicelli disclosed by the invention, so that a reconstitution property is improved; in addition the sour and hot vermicelli disclosed by the invention has the efficacy of invigorating a spleen.

Description

A kind of vinegar-pepper bean vermicelli and preparation method thereof

Technical field

The invention belongs to food processing technology field, particularly relate to a kind of vinegar-pepper bean vermicelli and preparation method thereof.

Background technology

Along with growth in the living standard, the dietary structure of people also there occurs change, " three is high " food of the high-protein high-fat such as meat and egg high heat occupies the principal status of public economy of diet structure, the dietary structure of low-fat and high cellulose is replaced, research shows, " three is high " diet is unfavorable for the health of health, and human body can be caused to suffer from the chronic diseases such as hypertension, high fat of blood, hyperglycaemia, therefore, the heat of meals controls to have become the key regulating diet structure.Nowadays, the publicity of all kinds of health care knowledge makes people take for many food starch can increase to obtain the risk of chronic disease, and people are also very careful to the selection of starchy food.And bean vermicelli is as a kind of food of high starch, the requirement of people to its quality is also more and more higher.Resistant starch, also known as enzyme resistant starch and indigestibility starch, by enzymolysis, but can not can play fermentation reaction with volatile fatty acid, the similar disappearing fibre of its character in small intestine in the intestines and stomach colon of people.The resistance starch content improved in bean vermicelli can improve bean vermicelli transparency, surface gloss, the relation that the resistance starch content namely in bean vermicelli and the quality of bean vermicelli are proportionate, and therefore, the bean vermicelli developing a kind of high resistant starch content is significant.

Summary of the invention

The object of this invention is to provide a kind of vinegar-pepper bean vermicelli and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.

The technical solution adopted in the present invention is:

A kind of vinegar-pepper bean vermicelli, is characterized in that being made up of the raw material of following weight portion:

Pea starch 400-450, fish rotten 10-11, capsicum 40-45, light-coloured vinegar 8-9, Chinese yam 2-3, radix pseudostellariae 1-2, Poria cocos 3-4, umbellate pore furgus 2-3, white fungus 30-35, carboxymethyl cellulose 0.8-1.

The preparation method of described vinegar-pepper bean vermicelli, is characterized in that comprising the following steps:

(1) Chinese yam, radix pseudostellariae, Poria cocos, umbellate pore furgus are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, slowly adds carboxymethyl cellulose, is stirred to dissolving in gained filtrate;

(2) the furnishing starch concentration that pea starch ultramicro grinding added water after 20 minutes is the starch milk of 10%, then carry out microwave treatment, microwave power is 668W, and the microwave time is 4 minutes, at 4 DEG C, refrigeration is placed in 80 DEG C of baking ovens and dry, pulverize, sieves for 24 hours again;

(3) by adding the 3-4 little fiery infusion 60-70 minute of clear water doubly after white fungus clear water maceration, filtering, obtaining tremella gum;

(4) add water step (2) gained material furnishing pasty state, add proper amount of boiling water again and rush thickener, stir 15-20 minute, then add step (1), (3) gained material is mixed thoroughly, send into in an equipment, Cheng Sihou sends in the water of 85-90 DEG C, pulls out, open powder, segment after shady and cool place teds 4-8 hour after material floats;

(5) pulled an oar by capsicum, the raw material then do not used with above-mentioned technique mixes, and little fire is endured thick, carries out packing and get final product after packing with step (4) gained material.

Beneficial effect of the present invention is:

Raw material pea starch in the present invention can reduce the degree of branching of amylopectin through ultramicro grinding, microwave treatment is by amylose and amylopectin degraded, generate the relatively little dextrin of molecular weight and starch, the degree of bringing back to life is increased again through aging, thus improve resistance starch content of the present invention, make bean vermicelli transparency of the present invention and glossiness good, simultaneously, the white fungus tremella gum endured out that adds water that the present invention adds has viscosity, toughness of the present invention can be increased, reduce strip-breaking rate, and carboxymethyl cellulose can improve water-holding capacity of the present invention, thus improve rehydration of the present invention, in addition, the present invention is also containing plurality of Chinese composition, there is effect of invigorating the spleen.

Detailed description of the invention

A kind of vinegar-pepper bean vermicelli, is characterized in that being made up of the raw material of following weight portion (kilogram):

Pea starch 400, fish gruel 10, capsicum 40, light-coloured vinegar 8, Chinese yam 2, radix pseudostellariae 1, Poria cocos 3, umbellate pore furgus 2, white fungus 30, carboxymethyl cellulose 0.8.

The preparation method of described vinegar-pepper bean vermicelli, comprises the following steps:

(1) Chinese yam, radix pseudostellariae, Poria cocos, umbellate pore furgus are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, slowly adds carboxymethyl cellulose, is stirred to dissolving in gained filtrate;

(2) the furnishing starch concentration that pea starch ultramicro grinding added water after 20 minutes is the starch milk of 10%, then carry out microwave treatment, microwave power is 668W, and the microwave time is 4 minutes, at 4 DEG C, refrigeration is placed in 80 DEG C of baking ovens and dry, pulverize, sieves for 24 hours again;

(3) by adding the 3-4 little fiery infusion 60-70 minute of clear water doubly after white fungus clear water maceration, filtering, obtaining tremella gum;

(4) add water step (2) gained material furnishing pasty state, add proper amount of boiling water again and rush thickener, stir 15-20 minute, then add step (1), (3) gained material is mixed thoroughly, send into in an equipment, Cheng Sihou sends in the water of 85-90 DEG C, pulls out, open powder, segment after shady and cool place teds 4-8 hour after material floats;

(5) pulled an oar by capsicum, the raw material then do not used with above-mentioned technique mixes, and little fire is endured thick, carries out packing and get final product after packing with step (4) gained material.

Claims (2)

1. a vinegar-pepper bean vermicelli, is characterized in that being made up of the raw material of following weight portion:
Pea starch 400-450, fish rotten 10-11, capsicum 40-45, light-coloured vinegar 8-9, Chinese yam 2-3, radix pseudostellariae 1-2, Poria cocos 3-4, umbellate pore furgus 2-3, white fungus 30-35, carboxymethyl cellulose 0.8-1.
2. the preparation method of vinegar-pepper bean vermicelli according to claim 1, is characterized in that comprising the following steps:
(1) Chinese yam, radix pseudostellariae, Poria cocos, umbellate pore furgus are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, slowly adds carboxymethyl cellulose, is stirred to dissolving in gained filtrate;
(2) the furnishing starch concentration that pea starch ultramicro grinding added water after 20 minutes is the starch milk of 10%, then carry out microwave treatment, microwave power is 668W, and the microwave time is 4 minutes, at 4 DEG C, refrigeration is placed in 80 DEG C of baking ovens and dry, pulverize, sieves for 24 hours again;
(3) by adding the 3-4 little fiery infusion 60-70 minute of clear water doubly after white fungus clear water maceration, filtering, obtaining tremella gum;
(4) add water step (2) gained material furnishing pasty state, add proper amount of boiling water again and rush thickener, stir 15-20 minute, then add step (1), (3) gained material is mixed thoroughly, send into in an equipment, Cheng Sihou sends in the water of 85-90 DEG C, pulls out, open powder, segment after shady and cool place teds 4-8 hour after material floats;
(5) pulled an oar by capsicum, the raw material then do not used with above-mentioned technique mixes, and little fire is endured thick, carries out packing and get final product after packing with step (4) gained material.
CN201510340901.XA 2015-06-19 2015-06-19 Sour and hot vermicelli and preparation method thereof CN104957471A (en)

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Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105326026A (en) * 2015-10-31 2016-02-17 颍上县天好食品有限公司 Spicy instant sweet potato wet powder
CN105326030A (en) * 2015-10-31 2016-02-17 颍上县天好食品有限公司 Spicy instant sweet potato dry powder
CN105380246A (en) * 2015-11-17 2016-03-09 杨华木 Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof
CN105380247A (en) * 2015-11-17 2016-03-09 杨华木 Fragrant fresh and wet sweet potato vermicelli capable of energizing and preparation method thereof
CN105380244A (en) * 2015-11-17 2016-03-09 杨华木 Cocoa flavor fresh-wet sweet potato vermicelli and preparation method thereof
CN105380250A (en) * 2015-11-17 2016-03-09 杨华木 Fresh and wet sweet potato vermicelli capable of beautifying and whitening and preparation method thereof
CN105380240A (en) * 2015-11-17 2016-03-09 杨华木 Fresh and wet blood-supplementing sweet potato silk noodles and preparation method thereof
CN105380248A (en) * 2015-11-17 2016-03-09 杨华木 Spiced fresh and wet sweet potato vermicelli capable of tonifying spleen and preparation method thereof
CN105380249A (en) * 2015-11-17 2016-03-09 杨华木 Oyster fresh and wet sweet potato silk noodles and preparation method thereof
CN105394734A (en) * 2015-11-17 2016-03-16 杨华木 Digestion-promoting and stomach-tonifying fresh and wet sweet potato vermicelli and preparation method thereof
CN105394733A (en) * 2015-11-17 2016-03-16 杨华木 Fruit-flavored fresh and wet sweet potato noodles and preparation method thereof
CN105394735A (en) * 2015-11-17 2016-03-16 杨华木 Spicy fresh wet sweet potato vermicelli and preparation method thereof
CN106136220A (en) * 2016-07-22 2016-11-23 铜陵宏正网络科技有限公司 A kind of beef bone flavor vermicelli and preparation method thereof
CN106174447A (en) * 2016-07-22 2016-12-07 铜陵宏正网络科技有限公司 A kind of pungent flavor vermicelli and preparation method thereof
CN106213475A (en) * 2016-07-22 2016-12-14 铜陵宏正网络科技有限公司 A kind of sweet potato noodles and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1151251A (en) * 1995-11-27 1997-06-11 黄建萍 Convenient rice flour noodles and its prodn. tech.
CN1158703A (en) * 1996-10-24 1997-09-10 四川省农业科学院作物研究所 Preparation of whole-nutrient sweet potato powder
CN1404751A (en) * 2000-12-25 2003-03-26 吴跃飞 Health-care vermicelli, bean-made noodles and bean-made sheet jelly

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1151251A (en) * 1995-11-27 1997-06-11 黄建萍 Convenient rice flour noodles and its prodn. tech.
CN1158703A (en) * 1996-10-24 1997-09-10 四川省农业科学院作物研究所 Preparation of whole-nutrient sweet potato powder
CN1404751A (en) * 2000-12-25 2003-03-26 吴跃飞 Health-care vermicelli, bean-made noodles and bean-made sheet jelly

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105326026A (en) * 2015-10-31 2016-02-17 颍上县天好食品有限公司 Spicy instant sweet potato wet powder
CN105326030A (en) * 2015-10-31 2016-02-17 颍上县天好食品有限公司 Spicy instant sweet potato dry powder
CN105380248A (en) * 2015-11-17 2016-03-09 杨华木 Spiced fresh and wet sweet potato vermicelli capable of tonifying spleen and preparation method thereof
CN105380247A (en) * 2015-11-17 2016-03-09 杨华木 Fragrant fresh and wet sweet potato vermicelli capable of energizing and preparation method thereof
CN105380244A (en) * 2015-11-17 2016-03-09 杨华木 Cocoa flavor fresh-wet sweet potato vermicelli and preparation method thereof
CN105380250A (en) * 2015-11-17 2016-03-09 杨华木 Fresh and wet sweet potato vermicelli capable of beautifying and whitening and preparation method thereof
CN105380240A (en) * 2015-11-17 2016-03-09 杨华木 Fresh and wet blood-supplementing sweet potato silk noodles and preparation method thereof
CN105380246A (en) * 2015-11-17 2016-03-09 杨华木 Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof
CN105380249A (en) * 2015-11-17 2016-03-09 杨华木 Oyster fresh and wet sweet potato silk noodles and preparation method thereof
CN105394734A (en) * 2015-11-17 2016-03-16 杨华木 Digestion-promoting and stomach-tonifying fresh and wet sweet potato vermicelli and preparation method thereof
CN105394733A (en) * 2015-11-17 2016-03-16 杨华木 Fruit-flavored fresh and wet sweet potato noodles and preparation method thereof
CN105394735A (en) * 2015-11-17 2016-03-16 杨华木 Spicy fresh wet sweet potato vermicelli and preparation method thereof
CN106136220A (en) * 2016-07-22 2016-11-23 铜陵宏正网络科技有限公司 A kind of beef bone flavor vermicelli and preparation method thereof
CN106174447A (en) * 2016-07-22 2016-12-07 铜陵宏正网络科技有限公司 A kind of pungent flavor vermicelli and preparation method thereof
CN106213475A (en) * 2016-07-22 2016-12-14 铜陵宏正网络科技有限公司 A kind of sweet potato noodles and preparation method thereof

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