CN105124348A - Suaeda salsa vermicelli and preparation method thereof - Google Patents
Suaeda salsa vermicelli and preparation method thereof Download PDFInfo
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- CN105124348A CN105124348A CN201510452075.8A CN201510452075A CN105124348A CN 105124348 A CN105124348 A CN 105124348A CN 201510452075 A CN201510452075 A CN 201510452075A CN 105124348 A CN105124348 A CN 105124348A
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- 241000586290 Suaeda salsa Species 0.000 title claims abstract description 95
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 229920002472 Starch Polymers 0.000 claims abstract description 42
- 239000000843 powder Substances 0.000 claims abstract description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- 235000019698 starch Nutrition 0.000 claims abstract description 30
- 239000008107 starch Substances 0.000 claims abstract description 30
- 150000003839 salts Chemical class 0.000 claims abstract description 28
- 241000196324 Embryophyta Species 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 88
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 88
- 238000003756 stirring Methods 0.000 claims description 50
- 239000002893 slag Substances 0.000 claims description 28
- 239000007787 solid Substances 0.000 claims description 28
- 244000268590 Euryale ferox Species 0.000 claims description 24
- 235000019890 Amylum Nutrition 0.000 claims description 12
- 244000017020 Ipomoea batatas Species 0.000 claims description 11
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 235000011837 pasties Nutrition 0.000 claims description 10
- 238000000967 suction filtration Methods 0.000 claims description 10
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 5
- 244000205754 Colocasia esculenta Species 0.000 claims description 5
- 244000144730 Amygdalus persica Species 0.000 claims description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000013619 trace mineral Nutrition 0.000 abstract description 5
- 239000011573 trace mineral Substances 0.000 abstract description 5
- 235000001014 amino acid Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000002950 deficient Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 description 8
- 239000002689 soil Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 240000006891 Artemisia vulgaris Species 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229910052748 manganese Inorganic materials 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical compound OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 description 1
- 235000014653 Carica parviflora Nutrition 0.000 description 1
- 244000132059 Carica parviflora Species 0.000 description 1
- 241000579895 Chlorostilbon Species 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241001434359 Muhlenbergia phleoides Species 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 229910052876 emerald Inorganic materials 0.000 description 1
- 239000010976 emerald Substances 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008729 phenylalanine Nutrition 0.000 description 1
- 150000002994 phenylalanines Chemical class 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
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- 241000894007 species Species 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
- 229910052720 vanadium Inorganic materials 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Beans For Foods Or Fodder (AREA)
Abstract
The present invention belongs to the technical field of vermicelli production, and particularly relates to suaeda salsa vermicelli and a preparation method thereof. The suaeda salsa vermicelli comprises, by weight percentage, 50%-60% of plant starch, 15%-20% of suaeda salsa, 3-5% of edible salt and 20%-25% of water. The preparation method includes suaeda salsa juice preparation, cooked vermicelli preparation and product preparation. The provided preparation method is simple in steps, and the raw materials are easily obtainable at low cost, reducing production cost. The suaeda salsa vermicelli produced by the preparation method is rich in nutrition, trace elements, vitamins and amino acids and prone to absorption, and can supplement the trace elements, vitamins and amino acids deficient in the human body. The suaeda salsa can improve color and luster and improve attractive appearance of the vermicelli, and the addition of fruit powder can increase the fragrance and taste of the vermicelli. The suaeda salsa vermicelli makes full use of coastal resources, and is a rare health-care food with very high practical value.
Description
Technical field
The invention belongs to bean vermicelli manufacture technology field, particularly relate to a kind of Suaeda salsa bean vermicelli and preparation method thereof.
Background technology
Bean vermicelli is a kind of common food on common people's dining table, and vermicelli making method is more, and kind is also more, existing commercially more be green bean vermicelli, pea starch noodle, broad bean vermicelli, taro vermicelli, sweet potato noodles, sweet potato vermicelli, potato vermicelli etc.
Suaeda salsa (Suaedasalsa) is also called " wolf tail bar ", " HAIYINGCAI ", " alkali wormwood artemisia ", annual herb, stem is upright, cylindrical, up to 30-100 centimetre, Hua Dansheng or 2-3 has handle to cluster on the short handle of axil, and in group's umbrella, perianth is Five-pointed star in the fruit phase, be grown on the beach of near shore more, also can plant, its cultivation technique is more extensive, is mainly distributed in northeast, northwest, North China, Henan, Shandong, Jiangsu and zhejiang and other places.
Suaeda salsa is a kind of typical halophytes, be commonly called as " salt wormwood artemisia ", " seafood dish ", new culturing vegetable kind can be become through domestication, and can cultivate on desalination soil, be born in beach, wasteland, canal bank, river valley, roadside, Tian Bian etc. containing on saline and alkaline soil.
Suaeda salsa happiness high humidity, Salt And Alkali Tolerance, impoverishment tolerant, few disease and pest are a kind of natural pollution-free green food, are suitable for coastal area sandy soil or sandy loam plantation.Suaeda salsa requires that soil has good moisture condition, but due to cauline leaf meat, the moisture that in leaf, contain is a large amount of, therefore temporary transient arid can be stood.The rest period of seed is very short, and meeting suitable condition just can germination and emergence growth rapidly.But most seed germination and emergence rapidly after summer rain.Being scattered about like the stars around alkali lake and on saline-alkaline spot soil or growth of trooping more, can forming pure group, is also the companion species of other haophitic vegetations.
The commodity of Suaeda salsa is good, and plant type is attractive in appearance, and have the refined title of " emerald coral ", fresh and tender cauline leaf is nutritious, has special seafood taste, and mouthfeel is good, and can be used as medicine and cure mainly dyspepsia and stagnate and heating etc.Suaeda salsa has the function absorbing and store salinity, Suaeda salsa passes through root absorption, by the inorganic salts purification in soil, and selective absorbing, store its stem, Ye Zhong, the amount of saliferous is very high, with sodium chloride, potassium chloride, magnesium chloride for main component, in addition, also containing Ca, P, Fe, Zn, Se, I, Cu, Mn trace element, be rare source of nutrition.
At present, there are no Suaeda salsa bean vermicelli on market, Suaeda salsa bean vermicelli has important production development and is worth, but is not still produced and utilize at present.
Summary of the invention
An object of the present invention is: the deficiency existed for prior art, provides a kind of cost lower, and mouthfeel is better, nutritious Suaeda salsa bean vermicelli.
For solving the problems of the technologies described above, technical scheme of the present invention is:
A kind of Suaeda salsa bean vermicelli, by weight percentage, described bean vermicelli comprises following component: plant amylum 50%-60%, Suaeda salsa 15%-20%, edible salt 3-5% and water 20%-25%.
Improve as one, described plant amylum is one or more in starch from sweet potato, farina, wheaten starch, green starch or taro starch.
Improve as one, by weight percentage, described bean vermicelli also comprises Fruit powder 3-5%.
As improving further, described Fruit powder is one or more in banaina, apple powder, strawberry powder, orange powder or peach powder.
As further improving, by weight percentage, described bean vermicelli comprises following component: plant amylum 55%, Suaeda salsa 18%, edible salt 3%, water 20% and Fruit powder 4%.
Two of object of the present invention is: the preparation method providing a kind of Suaeda salsa bean vermicelli.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, heats 10-15 minute, while hot suction filtration at 70-80 DEG C, collect extract, be cooled to room temperature, merge above-mentioned stoste and extract, obtain Suaeda salsa juice;
(2) edible salt of 30-35% plant amylum and aforementioned proportion is taken, mix, add the water of aforementioned proportion, stir 15-20 minute, stir into pasty state, continue to stir at 70-80 DEG C, add above-mentioned Suaeda salsa juice while stirring, stick with paste until make Gorgon euryale, remaining plant amylum is added in described Gorgon euryale paste, stir 15-20 minute, and become dough;
(3) the lower bar machine of above-mentioned dough is carried out the operation of leakage powder, bean vermicelli is bled in boiling water, boil 15-30s, obtain ripe bean vermicelli, above-mentioned ripe bean vermicelli is pulled out rear airing or delivered in dryer and dries, obtain Suaeda salsa bean vermicelli.
Improve as one, in step (2), after making Gorgon euryale paste, the Fruit powder taken in proportion is added together with remaining plant amylum in described Gorgon euryale paste.
Improve as one, in step (3), spill wet ripe bean vermicelli with cold water during airing, and wash by rubbing with the hands gently, make it not glue.
Owing to have employed technique scheme, the invention has the beneficial effects as follows:
The preparation method of Suaeda salsa bean vermicelli provided by the invention, its step is simple, raw materials usedly to be easy to get, cheap, due to Suaeda salsa itself has must salinity, therefore do not need to add too many edible salt, decrease the consumption of edible salt, reduce production cost, by the Suaeda salsa bean vermicelli that the method is obtained, it is nutritious, is rich in trace element, the V such as Ca, P, Fe, Zn, Se, I, Cu, Mn in bean vermicelli
c, V
b1, V
b2, V
b5, V
b12deng several amino acids such as vitamin and serine, lysine, phenylalanines, its good absorbing, Trace Elements in Human Body, vitamin and amino acid whose deficiency can be supplemented, Suaeda salsa can improve the color and luster of bean vermicelli, increase the attractive in appearance of bean vermicelli, add fragrance and mouthfeel that Fruit powder can increase bean vermicelli in bean vermicelli, the present invention takes full advantage of coastal resources, for rare health food, there is very high practical value.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment one
A kind of Suaeda salsa bean vermicelli, by weight percentage, described bean vermicelli comprises following component: starch from sweet potato 50%, Suaeda salsa 20%, edible salt 5% and water 25%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, and the 10-15 of the weight of the weight added water and described solid slag doubly, 10-15 minute is heated at 70-80 DEG C, suction filtration while hot, collects extract, is cooled to room temperature, merge above-mentioned stoste and extract, obtain Suaeda salsa juice;
(2) 30% starch from sweet potato and 5% edible salt is first taken, mix, add the water of aforementioned proportion, stir 15-20 minute, stir into pasty state, continue to stir at 70-80 DEG C, add above-mentioned Suaeda salsa juice while stirring, stick with paste until make Gorgon euryale, remaining starch from sweet potato is added in described Gorgon euryale paste, stir 15-20 minute, and become dough;
(3) the lower bar machine of above-mentioned dough is carried out the operation of leakage powder, bean vermicelli is bled in boiling water, boil 15-30 second, obtain ripe bean vermicelli, pull above-mentioned ripe bean vermicelli out rear airing, after drying, obtain Suaeda salsa bean vermicelli.
Embodiment two
A kind of Suaeda salsa bean vermicelli, by weight percentage, described bean vermicelli comprises following component: farina 55%, Suaeda salsa 18%, edible salt 5% and water 22%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, and the 10-15 of the weight of the weight added water and described solid slag doubly, 10-15 minute is heated at 70-80 DEG C, suction filtration while hot, collects extract, is cooled to room temperature, merge above-mentioned stoste and extract, obtain Suaeda salsa juice;
(2) 30% farina and 5% edible salt is first taken, mix, add the water of aforementioned proportion, stir 15-20 minute, stir into pasty state, continue to stir at 70-80 DEG C, add above-mentioned Suaeda salsa juice while stirring, stick with paste until make Gorgon euryale, remaining farina is added in described Gorgon euryale paste, stir 15-20 minute, and become dough;
(3) the lower bar machine of above-mentioned dough is carried out the operation of leakage powder, bean vermicelli is bled in boiling water, boil 15-30 second, obtain ripe bean vermicelli, pull above-mentioned ripe bean vermicelli out rear airing, after drying, obtain Suaeda salsa bean vermicelli.
Embodiment three
A kind of Suaeda salsa bean vermicelli, by weight percentage, described bean vermicelli comprises following component: green starch 60%, Suaeda salsa 15%, edible salt 5% and water 20%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, and the 10-15 of the weight of the weight added water and described solid slag doubly, 10-15 minute is heated at 70-80 DEG C, suction filtration while hot, collects extract, is cooled to room temperature, merge above-mentioned stoste and extract, obtain Suaeda salsa juice;
(2) 35% green starch and 5% edible salt is first taken, mix, add the water of aforementioned proportion, stir 15-20 minute, stir into pasty state, continue to stir at 70-80 DEG C, add above-mentioned Suaeda salsa juice while stirring, stick with paste until make Gorgon euryale, remaining green starch is added in described Gorgon euryale paste, stir 15-20 minute, and become dough;
(3) the lower bar machine of above-mentioned dough is carried out the operation of leakage powder, bean vermicelli is bled in boiling water, boil 15-30 second, obtain ripe bean vermicelli, pull above-mentioned ripe bean vermicelli out rear airing, after drying, obtain Suaeda salsa bean vermicelli.
Embodiment four
A kind of Suaeda salsa bean vermicelli, by weight percentage, described bean vermicelli comprises following component: wheaten starch 27%, taro starch 30%, Suaeda salsa 20%, edible salt 3% and water 20%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, and the 10-15 of the weight of the weight added water and described solid slag doubly, 10-15 minute is heated at 70-80 DEG C, suction filtration while hot, collects extract, is cooled to room temperature, merge above-mentioned stoste and extract, obtain Suaeda salsa juice;
(2) 27% wheaten starch and 3% edible salt is first taken, mix, add the water of aforementioned proportion, stir 15-20 minute, stir into pasty state, continue to stir at 70-80 DEG C, add above-mentioned Suaeda salsa juice while stirring, stick with paste until make Gorgon euryale, taro starch is added in described Gorgon euryale paste, stir 15-20 minute, and become dough;
(3) the lower bar machine of above-mentioned dough is carried out the operation of leakage powder, bean vermicelli is bled in boiling water, boil 15-30 second, obtain ripe bean vermicelli, pull above-mentioned ripe bean vermicelli out rear airing, after drying, obtain Suaeda salsa bean vermicelli.
Embodiment five
A kind of Suaeda salsa bean vermicelli, by weight percentage, described bean vermicelli comprises following component: farina 25%, starch from sweet potato 26%, Suaeda salsa 20%, edible salt 4%, banaina 2% and water 23%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, and the 10-15 of the weight of the weight added water and described solid slag doubly, 10-15 minute is heated at 70-80 DEG C, suction filtration while hot, collects extract, is cooled to room temperature, merge above-mentioned stoste and extract, obtain Suaeda salsa juice;
(2) 25% farina and 4% edible salt is first taken, mix, add the water of aforementioned proportion, stir 15-20 minute, stir into pasty state, continue to stir at 70-80 DEG C, add above-mentioned Suaeda salsa juice while stirring, stick with paste until make Gorgon euryale, 26% starch from sweet potato and 2% banaina are added in described Gorgon euryale paste, stir 15-20 minute, and become dough;
(3) the lower bar machine of above-mentioned dough is carried out the operation of leakage powder, bean vermicelli is bled in boiling water, boil 15-30 second, obtain ripe bean vermicelli, pull above-mentioned ripe bean vermicelli out rear airing, after drying, obtain Suaeda salsa bean vermicelli.
Embodiment six
A kind of Suaeda salsa bean vermicelli, by weight percentage, described bean vermicelli comprises following component: wheaten starch 28%, starch from sweet potato 25%, Suaeda salsa 20%, edible salt 3%, apple powder 4% and water 20%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, and the 10-15 of the weight of the weight added water and described solid slag doubly, 10-15 minute is heated at 70-80 DEG C, suction filtration while hot, collects extract, is cooled to room temperature, merge above-mentioned stoste and extract, obtain Suaeda salsa juice;
(2) 28% wheaten starch and 3% edible salt is first taken, mix, add the water of aforementioned proportion, stir 15-20 minute, stir into pasty state, continue to stir at 70-80 DEG C, add above-mentioned Suaeda salsa juice while stirring, stick with paste until make Gorgon euryale, 25% starch from sweet potato and 4% apple powder are added in described Gorgon euryale paste, stir 15-20 minute, and become dough;
(3) the lower bar machine of above-mentioned dough is carried out the operation of leakage powder, bean vermicelli is bled in boiling water, boil 15-30 second, obtain ripe bean vermicelli, pull above-mentioned ripe bean vermicelli out rear airing, after drying, obtain Suaeda salsa bean vermicelli.
Embodiment seven
A kind of Suaeda salsa bean vermicelli, by weight percentage, described bean vermicelli comprises following component: wheaten starch 26%, farina 26%, Suaeda salsa 18%, edible salt 5%, orange powder 2%, peach powder 3% and water 20%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, and the 10-15 of the weight of the weight added water and described solid slag doubly, 10-15 minute is heated at 70-80 DEG C, suction filtration while hot, collects extract, is cooled to room temperature, merge above-mentioned stoste and extract, obtain Suaeda salsa juice;
(2) 26% wheaten starch and 5% edible salt is first taken, mix, add the water of aforementioned proportion, stir 15-20 minute, stir into pasty state, continue to stir at 70-80 DEG C, add above-mentioned Suaeda salsa juice while stirring, stick with paste until make Gorgon euryale, 26% farina, 2% orange powder and 3% peach powder are added in described Gorgon euryale paste, stir 15-20 minute, and become dough;
(3) the lower bar machine of above-mentioned dough is carried out the operation of leakage powder, bean vermicelli is bled in boiling water, boil 15-30 second, obtain ripe bean vermicelli, pull above-mentioned ripe bean vermicelli out rear airing, after drying, obtain Suaeda salsa bean vermicelli.
Embodiment eight
A kind of Suaeda salsa bean vermicelli, by weight percentage, described bean vermicelli comprises following component: green starch 30%, farina 20%, Suaeda salsa 15%, edible salt 5%, strawberry powder 5% and water 25%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, and the 10-15 of the weight of the weight added water and described solid slag doubly, 10-15 minute is heated at 70-80 DEG C, suction filtration while hot, collects extract, is cooled to room temperature, merge above-mentioned stoste and extract, obtain Suaeda salsa juice;
(2) 30% green starch and 5% edible salt is first taken, mix, add the water of aforementioned proportion, stir 15-20 minute, stir into pasty state, continue to stir at 70-80 DEG C, add above-mentioned Suaeda salsa juice while stirring, stick with paste until make Gorgon euryale, 20% farina and 5% strawberry powder are added in described Gorgon euryale paste, stir 15-20 minute, and become dough;
(3) the lower bar machine of above-mentioned dough is carried out the operation of leakage powder, bean vermicelli is bled in boiling water, boil 15-30 second, obtain ripe bean vermicelli, pull above-mentioned ripe bean vermicelli out rear airing, after drying, obtain Suaeda salsa bean vermicelli.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. a Suaeda salsa bean vermicelli, is characterized in that, by weight percentage, described bean vermicelli comprises following component: plant amylum 50%-60%, Suaeda salsa 15%-20%, edible salt 3-5% and water 20%-25%.
2. Suaeda salsa bean vermicelli as claimed in claim 1, is characterized in that, described plant amylum is one or more in starch from sweet potato, farina, wheaten starch, green starch or taro starch.
3. Suaeda salsa bean vermicelli as claimed in claim 1, it is characterized in that, by weight percentage, described bean vermicelli also comprises Fruit powder 2-5%.
4. Suaeda salsa bean vermicelli as claimed in claim 3, is characterized in that, described Fruit powder is one or more in banaina, apple powder, strawberry powder, orange powder or peach powder.
5. Suaeda salsa bean vermicelli as claimed in claim 3, it is characterized in that, by weight percentage, described bean vermicelli comprises following component: plant amylum 55%, Suaeda salsa 18%, edible salt 3%, water 20% and Fruit powder 4%.
6. a preparation method for Suaeda salsa bean vermicelli, is characterized in that, described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, heats 10-15 minute, while hot suction filtration at 70-80 DEG C, collect extract, be cooled to room temperature, merge above-mentioned stoste and extract, obtain Suaeda salsa juice;
(2) edible salt of 30-35% plant amylum and aforementioned proportion is taken, mix, add the water of aforementioned proportion, stir 15-20 minute, stir into pasty state, continue to stir at 70-80 DEG C, add above-mentioned Suaeda salsa juice while stirring, stick with paste until make Gorgon euryale, remaining plant amylum is added in described Gorgon euryale paste, stir 15-20 minute, and become dough;
(3) the lower bar machine of above-mentioned dough is carried out the operation of leakage powder, bean vermicelli is bled in boiling water, boil 15-30s, obtain ripe bean vermicelli, above-mentioned ripe bean vermicelli is pulled out rear airing or delivered in dryer and dries, obtain Suaeda salsa bean vermicelli.
7. the preparation method of Suaeda salsa bean vermicelli as claimed in claim 6, is characterized in that, in step (2), after making Gorgon euryale paste, the Fruit powder taken in proportion is added together with remaining plant amylum in described Gorgon euryale paste.
8. the preparation method of Suaeda salsa bean vermicelli as claimed in claim 6, is characterized in that, in step (3), spill wet ripe bean vermicelli, and wash by rubbing with the hands gently, make it not glue during airing with cold water.
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| CN109259135A (en) * | 2018-10-30 | 2019-01-25 | 湖南城头山红薯食品科技有限公司 | One kind is saltoutd vegetable powder silk and preparation method |
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| CN103416653A (en) * | 2013-07-21 | 2013-12-04 | 安徽锦中工贸有限公司 | Instant vermicelli with stomach invigorating and digestion improving function |
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