CN111920037A - Preparation method of spiced vermicelli - Google Patents
Preparation method of spiced vermicelli Download PDFInfo
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- CN111920037A CN111920037A CN201910420963.XA CN201910420963A CN111920037A CN 111920037 A CN111920037 A CN 111920037A CN 201910420963 A CN201910420963 A CN 201910420963A CN 111920037 A CN111920037 A CN 111920037A
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- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The invention discloses a preparation method of spiced bean vermicelli, which comprises the following specific steps: (1) preparing spices: taking the following raw materials in parts by weight: 8 parts of dried dendrobium, 2 parts of star anise, 2 parts of pepper, 1 part of fennel, 1 part of cassia bark and 1 part of clove, crushing the raw materials, sieving, mixing and stirring to obtain a spice; (2) crushing 10 parts by weight of beef bone and 5 parts by weight of beef, adding water, adding the spice obtained in the step (1) into the crushed beef, decocting, stirring uniformly, and filtering to obtain a solution for later use; (3) adding the solution obtained in the step (2) into 500 parts by weight of sweet potato starch 300-; (4) and (4) putting the starch slurry obtained in the step (3) into a vermicelli machine to prepare vermicelli, putting the prepared vermicelli into an airing device for airing, and packaging by using a packaging bag to obtain a finished product. The preparation method enables the vermicelli to have the taste of five spices, and simultaneously has the effects of nourishing stomach, reducing blood sugar and stimulating appetite.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of spiced vermicelli.
Background
The "five spices" generally refer to five main spices such as fennel, pepper, aniseed, cinnamon, clove and the like used for cooking food, namely mango spices. Its function is to change the food with fishy, smells and smells of mutton into one without peculiar smell, so that the food can smell fragrant and smell nasty. The smell of food stimulates the sense of smell of people, and the fragrant people can increase appetite.
Beef is rich in protein and amino acids. It can improve disease resistance, and is especially suitable for people in growth, operation and disease after treatment to supplement blood loss and repair tissue. The traditional Chinese medicine food therapy considers that: eating beef in winter has the function of warming stomach, and is a good tonic product in winter. The traditional Chinese medicine considers that: the beef has the functions of strengthening the middle-jiao and replenishing qi, nourishing spleen and stomach, strengthening bones and muscles, eliminating phlegm and calming endogenous wind, quenching thirst and stopping salivation. Is suitable for people with sinking of middle qi, short breath, weak constitution, soreness of bones and muscles, anemia, and blurred vision.
Dendrobe is a common and famous traditional Chinese medicinal material in China, and has a long application history, the traditional Chinese medicine considers that dendrobe has the effects of nourishing yin, promoting the secretion of saliva or body fluid, tonifying spleen, nourishing stomach, protecting liver, benefiting gallbladder, clearing mulberry, improving eyesight, reducing blood sugar, inhibiting tumor, enhancing immunity, relieving fatigue, moistening skin and prolonging life, and the traditional Chinese medicine advocates dendrobe, and the traditional Chinese medicine has records and is listed as the top quality in the traditional medical book, and the modern medical research shows that: the herba Dendrobii contains various essential microelements, polysaccharide, alkaloid, amino acids, etc., and has effects of improving immunity, inhibiting thrombosis, inhibiting tumor and delaying aging.
The vermicelli is one of the traditional popular foods in China, has fine and smooth mouthfeel and strong chewy feeling, and is popular with consumers. The raw materials mainly comprise starch of potatoes, beans and grains. The sweet potato vermicelli is processed by using starch made from fresh sweet potatoes as a raw material; the sweet potato vermicelli has the nutritive value of sweet potato, and is rich in various minerals, trace elements and vitamins which are beneficial to human body, such as strontium, lithium, iodine, zinc and the like. The sweet potato has the beauty of long-life food, balanced nutrition food and space food in foreign countries, and has the functions of preventing sub-health, losing weight, beautifying, relaxing bowel; the sweet potato vermicelli also contains a substance similar to estrogen, and has effects of protecting human skin, delaying aging, and preventing and resisting cancer. With the general improvement of the living standard of people, the demand on the health of food is continuously renewed, and the taste of the food is continuously renewed. The traditional vermicelli cannot meet the living requirements of people at present, so that the vermicelli meeting the requirements of different tastes of consumers brings higher economic benefit.
Disclosure of Invention
1. Technical problem to be solved
Aiming at the problems in the prior art, the invention aims to provide a preparation method of five-spice vermicelli, and provides five-spice vermicelli with a health-care function.
2. Technical scheme
In order to solve the problems, the invention adopts the following technical scheme:
a preparation method of spiced vermicelli comprises the following steps:
(1) preparing spices: taking the following raw materials in parts by weight: 5 parts of dried dendrobium, 2 parts of star anise, 2 parts of pepper, 1 part of fennel, 1 part of cassia bark and 1 part of clove, crushing the raw materials, sieving the crushed raw materials by a sieve of 100 meshes, and mixing and stirring the crushed raw materials uniformly to obtain the spice;
(2) putting 10 parts by weight of ox bone and 5 parts by weight of beef into a grinder for grinding, adding water with the weight being 10 times that of the beef, putting the spice obtained in the step (1) into the grinder, decocting for 3 hours, stirring uniformly, and filtering to obtain a solution for later use;
(3) taking 500 parts by weight of sweet potato starch 300-;
(4) and (4) putting the starch slurry obtained in the step (3) into a vermicelli machine to prepare vermicelli, putting the prepared vermicelli into an airing device, controlling the temperature at 50 ℃, cooling for 2 hours, and packaging by using a packaging bag to obtain the finished product.
As a further preferable scheme of the invention, in the step (3), 450 parts by weight of sweet potato starch 350-.
In a further preferred embodiment of the present invention, in the step (3), 360 parts by weight of sweet potato starch, 390 parts by weight of water chestnut starch and 430 parts by weight of potato starch are added to 3600 parts by weight of the solution obtained in the step (2), and the mixture is fully mixed and uniformly stirred to prepare a slurry.
3. Advantageous effects
The special five-spice solution is added, so that the soaked vermicelli has the taste of five spices, and meanwhile, the dendrobium and the beef contained in the five-spice solution can play the roles of protecting the stomach, reducing blood sugar and promoting appetite, so that the vermicelli can be eaten by vast eating people at ease.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to specific embodiments.
Example 1:
a preparation method of spiced vermicelli comprises the following steps:
(1) preparing spices: taking the following raw materials in parts by weight: 5 parts of dried dendrobium, 2 parts of star anise, 2 parts of pepper, 1 part of fennel, 1 part of cassia bark and 1 part of clove, crushing the raw materials, sieving the crushed raw materials by a sieve of 100 meshes, and mixing and stirring the crushed raw materials uniformly to obtain the spice;
(2) putting 10 parts by weight of ox bone and 5 parts by weight of beef into a grinder for grinding, adding water with the weight being 10 times that of the beef, putting the spice obtained in the step (1) into the grinder, decocting for 3 hours, stirring uniformly, and filtering to obtain a solution for later use;
(3) adding 300 parts by weight of sweet potato starch, 300 parts by weight of water chestnut starch and 300 parts by weight of potato starch into 2000 parts by weight of the solution obtained in the step (2), fully mixing and uniformly stirring to prepare powder slurry;
(4) and (4) putting the starch slurry obtained in the step (3) into a vermicelli machine to prepare vermicelli, putting the prepared vermicelli into an airing device, controlling the temperature at 50 ℃, cooling for 2 hours, and packaging by using a packaging bag to obtain the finished product.
Example 2:
a preparation method of spiced vermicelli comprises the following steps:
(1) preparing spices: taking the following raw materials in parts by weight: 5 parts of dried dendrobium, 2 parts of star anise, 2 parts of pepper, 1 part of fennel, 1 part of cassia bark and 1 part of clove, crushing the raw materials, sieving the crushed raw materials by a sieve of 100 meshes, and mixing and stirring the crushed raw materials uniformly to obtain the spice;
(2) putting 10 parts by weight of ox bone and 5 parts by weight of beef into a grinder for grinding, adding water with the weight being 10 times that of the beef, putting the spice obtained in the step (1) into the grinder, decocting for 3 hours, stirring uniformly, and filtering to obtain a solution for later use;
(3) adding 350 parts by weight of sweet potato starch, 350 parts by weight of water chestnut starch and 350 parts by weight of potato starch into 2900 parts by weight of the solution obtained in the step (2), fully mixing and uniformly stirring to prepare powder slurry;
(4) and (4) putting the starch slurry obtained in the step (3) into a vermicelli machine to prepare vermicelli, putting the prepared vermicelli into an airing device, controlling the temperature at 50 ℃, cooling for 2 hours, and packaging by using a packaging bag to obtain the finished product.
Example 3:
a preparation method of spiced vermicelli comprises the following steps:
(1) preparing spices: taking the following raw materials in parts by weight: 5 parts of dried dendrobium, 2 parts of star anise, 2 parts of pepper, 1 part of fennel, 1 part of cassia bark and 1 part of clove, crushing the raw materials, sieving the crushed raw materials by a sieve of 100 meshes, and mixing and stirring the crushed raw materials uniformly to obtain the spice;
(2) putting 10 parts by weight of ox bone and 5 parts by weight of beef into a grinder for grinding, adding water with the weight being 10 times that of the beef, putting the spice obtained in the step (1) into the grinder, decocting for 3 hours, stirring uniformly, and filtering to obtain a solution for later use;
(3) adding 430 parts by weight of sweet potato starch, 390 parts by weight of water chestnut starch and 430 parts by weight of potato starch into 3600 parts by weight of the solution obtained in the step (2), fully mixing and uniformly stirring to prepare powder slurry;
(4) and (4) putting the starch slurry obtained in the step (3) into a vermicelli machine to prepare vermicelli, putting the prepared vermicelli into an airing device, controlling the temperature at 50 ℃, cooling for 2 hours, and packaging by using a packaging bag to obtain the finished product.
Example 4:
a preparation method of spiced vermicelli comprises the following steps:
(1) preparing spices: taking the following raw materials in parts by weight: 5 parts of dried dendrobium, 2 parts of star anise, 2 parts of pepper, 1 part of fennel, 1 part of cassia bark and 1 part of clove, crushing the raw materials, sieving the crushed raw materials by a sieve of 100 meshes, and mixing and stirring the crushed raw materials uniformly to obtain the spice;
(2) putting 10 parts by weight of ox bone and 5 parts by weight of beef into a grinder for grinding, adding water with the weight being 10 times that of the beef, putting the spice obtained in the step (1) into the grinder, decocting for 3 hours, stirring uniformly, and filtering to obtain a solution for later use;
(3) adding 3800 parts by weight of the solution obtained in the step (2) into 450 parts by weight of sweet potato starch, 450 parts by weight of water chestnut starch and 450 parts by weight of potato starch, fully mixing and uniformly stirring to prepare a powder slurry;
(4) and (4) putting the starch slurry obtained in the step (3) into a vermicelli machine to prepare vermicelli, putting the prepared vermicelli into an airing device, controlling the temperature at 50 ℃, cooling for 2 hours, and packaging by using a packaging bag to obtain the finished product.
Example 5:
a preparation method of spiced vermicelli comprises the following steps:
(1) preparing spices: taking the following raw materials in parts by weight: 5 parts of dried dendrobium, 2 parts of star anise, 2 parts of pepper, 1 part of fennel, 1 part of cassia bark and 1 part of clove, crushing the raw materials, sieving the crushed raw materials by a sieve of 100 meshes, and mixing and stirring the crushed raw materials uniformly to obtain the spice;
(2) putting 10 parts by weight of ox bone and 5 parts by weight of beef into a grinder for grinding, adding water with the weight being 10 times that of the beef, putting the spice obtained in the step (1) into the grinder, decocting for 3 hours, stirring uniformly, and filtering to obtain a solution for later use;
(3) adding 5000 parts by weight of the solution obtained in the step (2) into 500 parts by weight of sweet potato starch, 500 parts by weight of water chestnut starch and 500 parts by weight of potato starch, fully mixing and uniformly stirring to prepare a powder slurry;
(4) and (4) putting the starch slurry obtained in the step (3) into a vermicelli machine to prepare vermicelli, putting the prepared vermicelli into an airing device, controlling the temperature at 50 ℃, cooling for 2 hours, and packaging by using a packaging bag to obtain the finished product.
The invention provides a preparation method of spiced vermicelli, which ensures that the pickled vermicelli has the taste of spiced and also has the effects of protecting stomach, reducing blood sugar and stimulating appetite.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the equivalent replacement or change according to the technical solution and the modified concept of the present invention should be covered by the scope of the present invention.
Claims (3)
1. The preparation method of the spiced vermicelli is characterized by comprising the following steps:
(1) preparing spices: taking the following raw materials in parts by weight: 5 parts of dried dendrobium, 2 parts of star anise, 2 parts of pepper, 1 part of fennel, 1 part of cassia bark and 1 part of clove, crushing the raw materials, sieving the crushed raw materials by a sieve of 100 meshes, and mixing and stirring the crushed raw materials uniformly to obtain the spice;
(2) putting 10 parts by weight of ox bone and 5 parts by weight of beef into a grinder for grinding, adding water with the weight being 10 times that of the beef, putting the spice obtained in the step (1) into the grinder, decocting for 3 hours, stirring uniformly, and filtering to obtain a solution for later use;
(3) taking 500 parts by weight of sweet potato starch 300-;
(4) and (4) putting the starch slurry obtained in the step (3) into a vermicelli machine to prepare vermicelli, putting the prepared vermicelli into an airing device, controlling the temperature at 50 ℃, cooling for 2 hours, and packaging by using a packaging bag to obtain the finished product.
2. The preparation method of spiced silk noodles as claimed in claim 1, wherein the method comprises the following steps: in the step (3), 450 parts by weight of sweet potato starch 350-.
3. The preparation method of spiced silk noodles as claimed in claim 1, wherein the method comprises the following steps: in the step (3), 360 parts by weight of sweet potato starch, 390 parts by weight of water chestnut starch and 430 parts by weight of potato starch are added into 3600 parts by weight of the solution obtained in the step (2), and the mixture is fully mixed and uniformly stirred to prepare powder slurry.
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| CN201910420963.XA CN111920037A (en) | 2019-05-13 | 2019-05-13 | Preparation method of spiced vermicelli |
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| CN103719665A (en) * | 2013-12-07 | 2014-04-16 | 颍上县天好食品有限公司 | Vermicelli with function of reducing blood sugar level |
| CN106616921A (en) * | 2016-12-23 | 2017-05-10 | 邓勇 | Preparation method of spiced sweet potato vermicelli |
| CN107183672A (en) * | 2017-04-27 | 2017-09-22 | 赤水市桫龙虫茶饮品有限责任公司 | HERBA DENDROBII sweet potato powder and preparation method thereof |
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2019
- 2019-05-13 CN CN201910420963.XA patent/CN111920037A/en active Pending
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