CN102630894A - Preparation method of ginger vermicelli - Google Patents
Preparation method of ginger vermicelli Download PDFInfo
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- CN102630894A CN102630894A CN2012101373005A CN201210137300A CN102630894A CN 102630894 A CN102630894 A CN 102630894A CN 2012101373005 A CN2012101373005 A CN 2012101373005A CN 201210137300 A CN201210137300 A CN 201210137300A CN 102630894 A CN102630894 A CN 102630894A
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- ginger
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- vermicelli
- bean vermicelli
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Abstract
The invention relates to a preparation method of ginger vermicelli. The preparation method adopts a technical manner to organically combine nutritional ingredients in ginger liquid with vermicelli, and to sufficiently add the nutritional ingredients in the ginger liquid into a vermicelli product, so that the market of a vermicelli food product is completed; and meanwhile, the product has the nutrition health-care functions of enhancing the digestion capability, treating abdominal pain, diarrhea, abdominal distension, vomit and the like caused by eating too much cold food, eliminating cold air and germs in a body and the like.
Description
Technical field
The present invention relates to a kind of preparation method of bean vermicelli.
Background technology
Ginger refers to the piece rhizome of ginger.Warm in nature, its distinctive " gingerol " can stimulating gastrointestinal mucous membrane, make intestines and stomach congested, digestion power strengthens, and can treat the abdominal distension of eating cold and cool food and too much causing, stomachache, diarrhoea, vomiting etc. effectively.After eating ginger, the people has the sensation of health heating, and this is because it can distend the blood vessels, and blood circulation is accelerated, and impels pore on one's body to open, and so not only can walk the unnecessary torrid zone, also together takes germ, cold air in the body out of simultaneously.Eaten cold and cool thing when health, received to drench with rain or in air-conditioned room, stay long afterwards, eaten ginger and just can in time eliminate because of the cold various discomforts that remake of human body.The ginger flavor is hot, warm in nature.The preventing or arresting vomiting that can whet the appetite, preventing phlegm from forming and stopping coughing, inducing sweat and dispelling exogenous evils.Contain volatile oil, be mainly zingiberol, zingiberene, phellandrene, citral, linalool etc.; Contain the pungency component gingerol again, decompose generation zingiberone, ginger ketenes etc.In addition, contain asparagine, glutamic acid, asparatate, serine, glycine, threonine, alanine etc.Gingerol has spread effect to oral cavity and gastric mucosa, can promote digestive juice secretion, improves a poor appetite.Intestines tension force, the rhythm and pace of moving things and wriggling are increased.Have tip property town to tell effect, active ingredient is the mixture of zingiberone and ginger ketenes.Breathing and vasomotor center there are excitation, can stimulate circulation.Can be used for deficiency-cold in spleen and stomach, anorexia, n and V, or phlematic vomiting, the vomiting of disorder of stomach-energy; Chill or cold productive cough are coughed; Cold, fever with aversion to wind, nasal obstruction headache.
Summary of the invention
The technical problem that the present invention solved provides a kind of preparation method of ginger bean vermicelli; It adopts technological means, and nutritional labeling in the ginger juice and bean vermicelli production are organically combined, and fully joins the nutritional labeling in the ginger juice in the bean vermicelli product; Not only enriched the market of vermicelli and food product; This product has the enhancing digestion power simultaneously, and treatment is dispeled alimentary health-care function such as cold air and germ in the body because of eating the too much stomachache that causes of cold food, diarrhoea, abdominal distension, vomiting etc.
A kind of preparation method of ginger bean vermicelli is with squeezing the juice after the ginger cleaning; The consumption of salt that adds starch from sweet potato and 0.8 weight portion of 94.2 weight portions by the ginger juice of per 5 weight portions adds starch from sweet potato and salt in ginger juice; Back preparation bean vermicelli stirs.
Preparation method of the present invention, the process of wherein said preparation bean vermicelli for knead dough, throwing, drying and packing.
Preparation method of the present invention, the drinking water of 0.2 ~ 1 times of amount of adding raw material total amount in the wherein said process of kneading dough.
Preparation method of the present invention, its after the process of kneading dough, the Cheng Qian is crossed in throwing, is 100 weight portions in the raw material total amount, adds the carragheen or the xanthans of 0.1 ~ 0.5 weight portion again.Carragheen or xanthans act as thickener, add an amount of after, can obtain the bean vermicelli product of smooth and good toughness.
The preparation method of ginger bean vermicelli of the present invention; Fully join the nutritional labeling in the ginger juice in the bean vermicelli product; Not only enriched the market of vermicelli and food product; This product has the enhancing digestion power simultaneously, and treatment is dispeled alimentary health-care function such as cold air and germ in the body because of eating the too much stomachache that causes of cold food, diarrhoea, abdominal distension, vomiting etc.The product is not long cooking Calendula, chewy taste.The method for using of product can be cold and dressed with sauce, and is braised in soy sauce, cooks soup, prepares various eating methods such as various filling material, is fit to daily food of a specified duration, and health-care effect is obvious, and instant is quick.The bean vermicelli product that obtains has the bright and clean rounding of outward appearance, good uniformity, and delicate mouthfeel such as is prone to boil at characteristics.
The specific embodiment
For further specifying the present invention, specify in conjunction with following examples:
Embodiment 1:
A kind of preparation method of ginger bean vermicelli is with directly squeezing the juice after the ginger cleaning; The consumption of salt that adds starch from sweet potato and 0.8 weight portion of 94.2 weight portions by the ginger juice of per 5 weight portions adds starch from sweet potato and salt in ginger juice; The drinking water of the 0.5 times of amount of back adding raw material total amount that stirs is kneaded dough, and is 100 weight portions in the raw material total amount again, adds the carragheen of 0.1 weight portion, throwing, drying and packing.The bean vermicelli product has the bright and clean rounding of outward appearance, good uniformity, and delicate mouthfeel, good toughness such as is prone to boil at characteristics.
Embodiment 2:
A kind of preparation method of ginger bean vermicelli is with directly squeezing the juice after the ginger cleaning; The consumption of salt that adds starch from sweet potato and 0.8 weight portion of 94.2 weight portions by the ginger juice of per 5 weight portions adds starch from sweet potato and salt in ginger juice; The drinking water of the 0.5 times of amount of back adding raw material total amount that stirs is kneaded dough, and is 100 weight portions in the raw material total amount again, adds the xanthans of 0.5 weight portion, throwing, drying and packing.The bean vermicelli product has the bright and clean rounding of outward appearance, good uniformity, and delicate mouthfeel, good toughness such as is prone to boil at characteristics.
Above-described embodiment describes preferred implementation of the present invention; Be not that scope of the present invention is limited; Design under the prerequisite of spirit not breaking away from the present invention; Various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.
Claims (4)
1. the preparation method of a ginger bean vermicelli is characterized in that: squeeze the juice after ginger is cleaned; The consumption of salt that adds starch from sweet potato and 0.8 weight portion of 94.2 weight portions by the ginger juice of per 5 weight portions adds starch from sweet potato and salt in ginger juice; Back preparation bean vermicelli stirs.
2. preparation method according to claim 1 is characterized in that: the process of said preparation bean vermicelli for knead dough, throwing, drying and packing.
3. preparation method according to claim 2 is characterized in that: the drinking water that adds 0.2 ~ 1 times of amount of raw material total amount in the said process of kneading dough.
4. preparation method according to claim 3 is characterized in that: after the process of kneading dough, the Cheng Qian is crossed in throwing, is 100 weight portions in the raw material total amount, adds the carragheen or the xanthans of 0.1 ~ 0.5 weight portion again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101373005A CN102630894A (en) | 2012-05-04 | 2012-05-04 | Preparation method of ginger vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101373005A CN102630894A (en) | 2012-05-04 | 2012-05-04 | Preparation method of ginger vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102630894A true CN102630894A (en) | 2012-08-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101373005A Pending CN102630894A (en) | 2012-05-04 | 2012-05-04 | Preparation method of ginger vermicelli |
Country Status (1)
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| CN (1) | CN102630894A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168986A (en) * | 2013-03-02 | 2013-06-26 | 青阳县东堡小磨麻油厂 | Production method of mungbean vermicelli |
| CN103416655A (en) * | 2013-07-21 | 2013-12-04 | 安徽锦中工贸有限公司 | Sweet potato vermicelli containing Chinese herbal medicine |
| CN105326028A (en) * | 2015-10-31 | 2016-02-17 | 颍上县天好食品有限公司 | Sour-flavored instant wet sweet potato vermicelli |
| CN107125719A (en) * | 2017-05-18 | 2017-09-05 | 颍上县天好食品有限公司 | A kind of appetite-stimulating indigestion-relieving sweet potato noodles and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1237368A (en) * | 1999-07-08 | 1999-12-08 | 黄久全 | Sweet potato vermicelli dispersing boil-proofing composite |
| CN101011169A (en) * | 2007-02-13 | 2007-08-08 | 黄绍敏 | Making method of noodle made of vegetable and sweet potato |
-
2012
- 2012-05-04 CN CN2012101373005A patent/CN102630894A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1237368A (en) * | 1999-07-08 | 1999-12-08 | 黄久全 | Sweet potato vermicelli dispersing boil-proofing composite |
| CN101011169A (en) * | 2007-02-13 | 2007-08-08 | 黄绍敏 | Making method of noodle made of vegetable and sweet potato |
Non-Patent Citations (1)
| Title |
|---|
| 李娟等: "复合食用胶对无矾马铃薯淀粉粉丝品质的影响", 《黑龙江八一农垦大学学报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168986A (en) * | 2013-03-02 | 2013-06-26 | 青阳县东堡小磨麻油厂 | Production method of mungbean vermicelli |
| CN103416655A (en) * | 2013-07-21 | 2013-12-04 | 安徽锦中工贸有限公司 | Sweet potato vermicelli containing Chinese herbal medicine |
| CN103416655B (en) * | 2013-07-21 | 2016-01-20 | 安徽锦中工贸有限公司 | A kind of sweet potato noodles containing Chinese herbal medicine |
| CN105326028A (en) * | 2015-10-31 | 2016-02-17 | 颍上县天好食品有限公司 | Sour-flavored instant wet sweet potato vermicelli |
| CN107125719A (en) * | 2017-05-18 | 2017-09-05 | 颍上县天好食品有限公司 | A kind of appetite-stimulating indigestion-relieving sweet potato noodles and preparation method thereof |
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Application publication date: 20120815 |