阅读说明：本技术 一种枸杞粉丝及其加工方法 (Wolfberry vermicelli and processing method thereof ) 是由 詹国清 林小辉 梁隆 于 2021-06-30 设计创作，主要内容包括：本发明公开了一种枸杞粉丝及其加工方法,该枸杞粉丝包括：粉丝、蛤晶粉包、酱包、油包、菜包、蛤肉包和金针菇包；粉丝由马铃薯淀粉、水和盐组成；蛤晶粉包由汁状蛤粉、盐、淀粉、枸杞粉、麦芽糊精、胡椒、L-丙氨酸、呈味核酸二钠和琥珀酸二钠组成；酱包由植物油、蚝油、蒜、酿造酱油、白砂糖、姜、鸡汁调味料、盐和维生素E组成；油包由植物油、辣椒和维生素E组成；菜包由脱水青梗菜和脱水辣椒圈组成；蛤肉包由蛤肉、饮用水和盐组成；金针菇包由金针菇、植物油、盐、谷氨酸钠和山梨酸钾组成；红枸杞中含有大量的蛋白质、氨基酸、维生素和铁、锌、磷、钙等人体必需的营养成分,加入粉丝后做成枸杞粉丝即营养又美味,一举两得。(The invention discloses medlar vermicelli and a processing method thereof, and the medlar vermicelli comprises the following components: vermicelli, clam powder bags, sauce bags, oil bags, vegetable bags, clam meat bags and needle mushroom bags; the vermicelli is prepared from potato starch, water and salt; the clam crystal powder bag comprises juice-shaped clam powder, salt, starch, medlar powder, maltodextrin, pepper, L-alanine, disodium flavoring nucleic acid and disodium succinate; the sauce bag comprises vegetable oil, oyster sauce, Bulbus Allii, brewed soy sauce, white sugar, rhizoma Zingiberis recens, chicken juice flavoring agent, salt and vitamin E; the oil bag comprises vegetable oil, pepper and vitamin E; the vegetable bag comprises dehydrated green stem vegetable and dehydrated chili ring; the clam meat bag comprises clam meat, drinking water and salt; the needle mushroom bag comprises needle mushroom, vegetable oil, salt, sodium glutamate and potassium sorbate; the red medlar contains a large amount of protein, amino acid, vitamin, iron, zinc, phosphorus, calcium and other nutrient components necessary for human body, and the medlar vermicelli is made after being added with the vermicelli, so that the medlar vermicelli is nutrient and delicious, and achieves two purposes at one stroke.)

1. The wolfberry vermicelli and the processing method thereof are characterized in that the wolfberry vermicelli formula and the preparation method thereof comprise the following components in percentage by mass:

the Chinese wolfberry vermicelli comprises: vermicelli, clam powder bags, sauce bags, oil bags, vegetable bags, clam meat bags and needle mushroom bags;

the vermicelli consists of 68 to 72 percent of potato starch, 27 to 31 percent of water and 0.8 to 1.2 percent of salt;

the clam powder bag consists of 65 to 70 percent of juice-shaped clam powder, 0.9 to 1.4 percent of salt, 10 to 14 percent of starch, 15 to 20 percent of medlar powder, 0.2 to 0.6 percent of maltodextrin, 0.8 to 1.4 percent of pepper, 0.1 to 0.4 percent of L-alanine, 0.1 to 0.4 percent of flavor nucleic acid disodium and 0.1 to 0.4 percent of succinic acid disodium;

the sauce bag consists of 17 to 21 percent of vegetable oil, 14 to 16 percent of oyster sauce, 7 to 11 percent of garlic, 27 to 31 percent of brewed soy sauce, 10 to 12 percent of white granulated sugar, 4 to 7 percent of ginger, 8 to 11 percent of chicken sauce seasoning, 7 to 9 percent of salt and 5 to 7 percent of vitamin E;

the oil bag consists of 65-70% of vegetable oil, 32-36% of pepper and 2-3% of vitamin E;

the vegetable bag consists of 68-72% of dehydrated green stem vegetable and 30-34% of dehydrated chili rings;

the clam meat bag consists of 37-39% of clam meat, 50-54% of drinking water and 8-10% of salt;

the needle mushroom bag consists of 82 to 86 percent of needle mushroom, 14 to 16 percent of vegetable oil, 2 to 3 percent of salt, 0.1 to 0.4 percent of sodium glutamate and 0.1 to 0.4 percent of potassium sorbate;

the preparation method comprises the following steps:

weighing potato starch, water and salt for preparing the vermicelli according to a proportion, dissolving the salt in the water to form salt water, adding the salt water to the potato starch to make the potato starch dough, then pressing the potato starch into the vermicelli, steaming, cooling, cutting into short pieces, and finally carrying out vacuum packaging to finish the manufacture;

secondly, preparing the juice clam powder, salt, starch, medlar powder, maltodextrin, pepper, L-alanine, disodium flavoring nucleic acid and disodium succinate of the clam crystal powder by weighing in proportion, then mixing all the components together and stirring uniformly, and finally carrying out vacuum packaging to finish the preparation;

thirdly, weighing the vegetable oil, oyster sauce, garlic, brewed soy sauce, white granulated sugar, ginger, chicken sauce seasoning, salt and vitamin E for preparing the sauce package according to a certain proportion, then mixing all the materials together and stirring uniformly, and finally carrying out vacuum packaging to finish the preparation;

fourthly, the vegetable oil, the hot pepper and the vitamin E of the oil bag are weighed according to the proportion, then all the components are mixed together and stirred uniformly, and finally the components are packaged in vacuum to finish the manufacturing;

fifthly, preparing the dehydrated green cabbages and the dehydrated chili rings of the vegetable bag by weighing in proportion, then mixing all the materials together and stirring uniformly, and finally carrying out vacuum packaging to complete the manufacturing;

sixthly, weighing and preparing clam meat, drinking water and salt of the clam meat bag according to a proportion, then mixing all the components together, uniformly stirring, and finally carrying out vacuum packaging to complete the manufacturing;

and weighing needle mushrooms, vegetable oil, salt, sodium glutamate and potassium sorbate for preparing the needle mushroom bags in proportion, then mixing all the materials together, uniformly stirring, and finally carrying out vacuum packaging to finish the preparation.

2. The medlar vermicelli and the processing method thereof according to claim 1, wherein the vermicelli is composed of 69-71% of potato starch, 28-30% of water and 0.9-1.1% of salt.

3. The medlar vermicelli and the processing method thereof according to claim 1, wherein the clam crystal powder bag consists of 66-69% of juice-like clam powder, 1-1.2% of salt, 11-13% of starch, 17-19% of medlar powder, 0.3-0.4% of maltodextrin, 0.9-1.2% of pepper, 0.1-0.3% of food additives, 0.1-0.3% of flavor nucleic acid disodium and 0.1-0.3% of succinic acid disodium.

4. The medlar vermicelli and the processing method thereof according to claim 1, wherein the juice-like clam meal comprises 47-52% of dry clam meal and 39-46% of water.

5. The medlar vermicelli and the processing method thereof according to claim 4, wherein the sauce bag is composed of 18% -20% of vegetable oil, 15% -16% of oyster sauce, 8% -10% of garlic, 28% -30% of brewed soy sauce, 11% -12% of white granulated sugar, 5% -7% of ginger, 8% -10% of chicken juice seasoning, 7% -8% of salt and 5% -6% of vitamin E.

6. The medlar vermicelli and the processing method thereof according to claim 4, wherein the oil pocket is composed of 66-69% of vegetable oil, 33-34% of pepper and 2-2.5% of vitamin E.

7. The medlar vermicelli and the processing method thereof according to claim 4, wherein the vegetable packet is composed of 69% -71% of dehydrated green stem vegetable and 31% -33% of dehydrated chili ring group.

8. The medlar vermicelli and the processing method thereof according to claim 4, wherein the clam meat bag is composed of 38-39% of clam meat, 51-53% of drinking water and 9-10% of salt.

9. The medlar vermicelli and the processing method thereof according to claim 4, wherein the needle mushroom bag is composed of 83-85% of needle mushroom, 15-16% of vegetable oil, 2.5-3% of salt, 0.1-0.3% of sodium glutamate and 0.1-0.3% of potassium sorbate.

Technical Field

The invention relates to vermicelli and a processing method thereof, in particular to medlar vermicelli and a processing method thereof.

Background

Fructus Lycii is one of genus Lycium of family Solanaceae, and its fruit is called fructus Lycii, and its tender leaf is called fructus Lycii head. The related species similar to the Chinese wolfberry fruit is Ningxia wolfberry fruit which is often used as a traditional Chinese medicine and a tonic for eating, and the red wolfberry fruit is rich in nutrient components and is a natural raw material with comprehensive nutrition. The lycium ruthenicum mill contains a large amount of protein, amino acid, vitamin, iron, zinc, phosphorus, calcium and other nutritional ingredients necessary for human bodies, has three pharmacological effects of promoting and regulating the immune function, protecting the liver and resisting aging, has irreplaceable medicinal value, is a favorite food at present, is very good for people to eat in a barbecue mode, a hot pot mode or a stir-frying mode, can combine the effect of the lycium ruthenicum mill with the good taste of the vermicelli, is manufactured into a very convenient eating mode, and is nutrient and delicious, so that the lycium ruthenicum mill is certainly popular.

Disclosure of Invention

The invention provides medlar vermicelli and a processing method thereof for solving the problems, and the medlar vermicelli formula and the preparation method thereof comprise the following components in percentage by mass:

the Chinese wolfberry vermicelli comprises: vermicelli, clam powder bags, sauce bags, oil bags, vegetable bags, clam meat bags and needle mushroom bags;

the vermicelli consists of 68 to 72 percent of potato starch, 27 to 31 percent of water and 0.8 to 1.2 percent of salt;

the clam powder bag consists of 65 to 70 percent of juice-shaped clam powder, 0.9 to 1.4 percent of salt, 10 to 14 percent of starch, 15 to 20 percent of medlar powder, 0.2 to 0.6 percent of maltodextrin, 0.8 to 1.4 percent of pepper, 0.1 to 0.4 percent of L-alanine, 0.1 to 0.4 percent of flavor nucleic acid disodium and 0.1 to 0.4 percent of succinic acid disodium;

the sauce bag consists of 17 to 21 percent of vegetable oil, 14 to 16 percent of oyster sauce, 7 to 11 percent of garlic, 27 to 31 percent of brewed soy sauce, 10 to 12 percent of white granulated sugar, 4 to 7 percent of ginger, 8 to 11 percent of chicken sauce seasoning, 7 to 9 percent of salt and 5 to 7 percent of vitamin E;

the oil bag consists of 65-70% of vegetable oil, 32-36% of pepper and 2-3% of vitamin E;

the vegetable bag consists of 68-72% of dehydrated green stem vegetable and 30-34% of dehydrated chili rings;

the clam meat bag consists of 37-39% of clam meat, 50-54% of drinking water and 8-10% of salt;

the needle mushroom bag consists of 82 to 86 percent of needle mushroom, 14 to 16 percent of vegetable oil, 2 to 3 percent of salt, 0.1 to 0.4 percent of sodium glutamate and 0.1 to 0.4 percent of potassium sorbate;

the preparation method comprises the following steps:

weighing potato starch, water and salt for preparing the vermicelli according to a certain proportion, dissolving the salt in the water to form salt water, adding the salt water into the potato starch to form dough, then pressing the dough into the vermicelli, steaming, cooling, cutting into short pieces, and finally carrying out vacuum packaging to finish the preparation;

the preparation method comprises the steps of self-lifting, weighing juice-shaped clam powder for preparing the clam crystal powder, salt, starch, medlar powder, maltodextrin, pepper, L-alanine, disodium flavoring nucleic acid and disodium succinate according to a proportion, then mixing the components together, uniformly stirring, and finally carrying out vacuum packaging to finish the preparation;

the vegetable oil, oyster sauce, garlic, brewed soy sauce, white granulated sugar, ginger, chicken sauce seasoning, salt and vitamin E for preparing the sauce bag are weighed according to the proportion, then are all mixed together and stirred evenly,

finally, vacuum packaging is carried out to finish the manufacture;

the vegetable oil, the hot pepper and the vitamin E which are used for preparing the oil pack are weighed according to the proportion, then are all mixed together and stirred uniformly, and finally are vacuum-packed to finish the manufacture;

weighing and preparing the dehydrated green stem vegetables and the dehydrated chili rings of the vegetable bag according to a proportion, then mixing all the components together and stirring uniformly, and finally carrying out vacuum packaging to finish the preparation;

selecting a selection, weighing clam meat, drinking water and salt for preparing the clam meat bag in proportion, then mixing all the components together and stirring uniformly, and finally carrying out vacuum packaging to finish the preparation;

the preparation method comprises the following steps of weighing needle mushrooms, vegetable oil, salt, sodium glutamate and potassium sorbate which are used for preparing the needle mushroom bags in proportion, mixing the materials together, uniformly stirring, and finally carrying out vacuum packaging to complete the preparation. Furthermore, the vermicelli is composed of 69-71% of potato starch, 28-30% of water and 0.9-1.1% of salt.

Further, the clam crystal powder bag comprises 66-69% of juice-shaped clam powder, 1-1.2% of salt, 11-13% of starch, 17-19% of medlar powder, 0.3-0.4% of maltodextrin, 0.9-1.2% of pepper, 0.1-0.3% of food additive, 0.1-0.3% of flavor nucleic acid disodium and 0.1-0.3% of succinic acid disodium.

Further, the juice-like clam powder comprises 47% -52% of dry clam powder and 39% -46% of water.

Further, the sauce bag comprises 18-20% of vegetable oil, 15-16% of oyster sauce, 8-10% of garlic, 28-30% of brewed soy sauce, 11-12% of white granulated sugar, 5-7% of ginger, 8-10% of chicken extract seasoning, 7-8% of salt and 5-6% of vitamin E.

Further, the oil bag consists of 66-69% of vegetable oil, 33-34% of pepper and 2-2.5% of vitamin E.

Further, the vegetable bag is composed of 69% -71% of dehydrated green stem vegetables and 31% -33% of dehydrated chili rings.

Further, the clam meat bag consists of 38-39% of clam meat, 51-53% of drinking water and 9-10% of salt;

further, the needle mushroom bag consists of 83 to 85 percent of needle mushroom, 15 to 16 percent of vegetable oil, 2.5 to 3 percent of salt, 0.1 to 0.3 percent of sodium glutamate and 0.1 to 0.3 percent of potassium sorbate.

Compared with the prior art, the invention has the beneficial effects that:

the invention relates to medlar vermicelli and a processing method thereof, wherein the medlar vermicelli contains a large amount of protein, amino acid, vitamin, iron, zinc, phosphorus, calcium and other nutritional ingredients necessary for human body, has three pharmacological actions of promoting and regulating immunity, protecting liver and resisting aging, is added with the vermicelli which is popular among people to be made into the medlar vermicelli, is nutritious and delicious, and achieves two purposes at one stroke.

Detailed Description

In order to make those skilled in the art better understand the technical solutions in the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below.

The embodiment of the invention is as follows:

the wolfberry vermicelli formula and the preparation method thereof comprise the following components in percentage by mass:

the Chinese wolfberry vermicelli comprises: vermicelli, clam powder bags, sauce bags, oil bags, vegetable bags, clam meat bags and needle mushroom bags;

the vermicelli consists of 68% of potato starch, 27% of water and 0.8% of salt;

the clam powder bag consists of 65 percent of juice-shaped clam powder, 0.9 percent of salt, 10 percent of starch, 15 percent of medlar powder, 0.2 percent of maltodextrin, 0.8 percent of pepper, 0.1 percent of L-alanine, 0.1 percent of flavor nucleic acid disodium and 0.1 percent of succinic acid disodium;

the sauce bag comprises 17% of vegetable oil, 14% of oyster sauce, 7% of garlic, 27% of brewed soy sauce, 10% of white granulated sugar, 4% of ginger, 8% of chicken extract seasoning, 7% of salt and 5% of vitamin E;

the oil bag consists of 65% of vegetable oil, 32% of pepper and 2% of vitamin E;

the vegetable bag is composed of 68% of dehydrated green stem vegetable and 30% of dehydrated chili rings;

the clam meat bag consists of 37% of clam meat, 50% of drinking water and 8% of salt;

the needle mushroom bag consists of 82% of needle mushroom, 14% of vegetable oil, 2% of salt, 0.1% of sodium glutamate and 0.1% of potassium sorbate;

the preparation method comprises the following steps:

the method comprises the steps of weighing potato starch, water and salt for preparing the vermicelli according to a proportion, dissolving the salt in the water to form salt water, putting the potato starch into a dough kneading basin, adding the salt water once, stirring once, adding water and stirring in sequence, adding water again, stirring again until the dough is turned into dough with moderate hardness, pressing the dough into the vermicelli by a noodle press, pressing the vermicelli out, steaming the vermicelli in a pot, fishing out the vermicelli, cooling the vermicelli with cold water, cutting the vermicelli into short pieces, and finally performing vacuum packaging to finish the production;

the juice-shaped clam powder, salt, starch, medlar powder, maltodextrin, pepper, L-alanine, disodium flavour development nucleic acid and disodium succinate for preparing the clam crystal powder are weighed according to the proportion, then all the components are poured into a mixer to be mixed together and stirred uniformly, then the amount of each bag is divided, and finally the components are packaged and then vacuum packaged to complete the preparation;

thirdly, weighing the vegetable oil for preparing the sauce package, oyster sauce, garlic, brewed soy sauce, white granulated sugar, ginger, chicken sauce seasoning, salt and vitamin E according to a certain proportion, then pouring all the materials into a mixer, mixing the materials together in the mixer, uniformly stirring the materials, then weighing the materials, finally bagging the materials, and then carrying out vacuum packaging to complete the preparation;

fourthly, weighing the vegetable oil, the hot pepper and the vitamin E which are used for preparing the oil pack according to the proportion, then pouring all the vegetable oil, the hot pepper and the vitamin E into a mixer, mixing the vegetable oil, the hot pepper and the vitamin E together in the mixer, uniformly stirring the mixture, then weighing the mixture, finally bagging the mixture, and performing vacuum packaging to complete the manufacturing;

fifthly, weighing the dehydrated green cabbages and the dehydrated chili rings for preparing the vegetable bag according to the proportion, then pouring all the materials into a mixer, mixing the materials together in the mixer, uniformly stirring the materials, weighing the materials, finally bagging the materials, and performing vacuum packaging to complete the manufacturing;

sixthly, weighing clam meat, drinking water and salt for preparing the clam meat bag according to a ratio, pouring all the clam meat, drinking water and salt into a mixer, mixing the clam meat, the drinking water and the salt together in a mixer, uniformly stirring the mixture, weighing the mixture, bagging the mixture, and performing vacuum packaging to complete the manufacturing;

and weighing needle mushrooms, vegetable oil, salt, sodium glutamate and potassium sorbate for preparing needle mushroom bags according to a proportion, then pouring all the materials into a mixer, mixing the materials together in the mixer, uniformly stirring the materials, dividing the materials into bags, finally bagging the bags, and performing vacuum packaging to finish the preparation.

Example two:

the wolfberry vermicelli formula and the preparation method thereof comprise the following components in percentage by mass:

the Chinese wolfberry vermicelli comprises: vermicelli, clam powder bags, sauce bags, oil bags, vegetable bags, clam meat bags and needle mushroom bags;

the vermicelli consists of 72 percent of potato starch, 31 percent of water and 1.2 percent of salt;

the clam powder bag consists of 70 percent of juice-shaped clam powder, 1.4 percent of salt, 14 percent of starch, 20 percent of medlar powder, 0.6 percent of maltodextrin, 1.4 percent of pepper, 0.4 percent of L-alanine, 0.4 percent of flavor nucleic acid disodium and 0.4 percent of succinic acid disodium;

the sauce bag comprises 21% of vegetable oil, 16% of oyster sauce, 11% of garlic, 31% of brewed soy sauce, 12% of white granulated sugar, 7% of ginger, 11% of chicken extract seasoning, 9% of salt and 7% of vitamin E;

the oil bag consists of 70% of vegetable oil, 36% of pepper and 3% of vitamin E;

the vegetable bag is composed of 72% of dehydrated green stem vegetable and 34% of dehydrated chili rings;

the clam meat bag consists of 39% of clam meat, 54% of drinking water and 10% of salt;

the needle mushroom bag consists of 86% of needle mushroom, 16% of vegetable oil, 3% of salt, 0.4% of sodium glutamate and 0.4% of potassium sorbate;

the preparation method comprises the following steps:

the method comprises the steps of weighing potato starch, water and salt for preparing the vermicelli according to a proportion, dissolving the salt in the water to form salt water, putting the potato starch into a dough kneading basin, adding the salt water once, stirring once, adding water and stirring in sequence, adding water again, stirring again until the dough is turned into dough with moderate hardness, pressing the dough into the vermicelli by a noodle press, pressing the vermicelli out, steaming the vermicelli in a pot, fishing out the vermicelli, cooling the vermicelli with cold water, cutting the vermicelli into short pieces, and finally performing vacuum packaging to finish the production;

the juice-shaped clam powder, salt, starch, medlar powder, maltodextrin, pepper, L-alanine, disodium flavour development nucleic acid and disodium succinate for preparing the clam crystal powder are weighed according to the proportion, then all the components are poured into a mixer to be mixed together and stirred uniformly, then the amount of each bag is divided, and finally the components are packaged and then vacuum packaged to complete the preparation;

thirdly, weighing the vegetable oil for preparing the sauce package, oyster sauce, garlic, brewed soy sauce, white granulated sugar, ginger, chicken sauce seasoning, salt and vitamin E according to a certain proportion, then pouring all the materials into a mixer, mixing the materials together in the mixer, uniformly stirring the materials, then weighing the materials, finally bagging the materials, and then carrying out vacuum packaging to complete the preparation;

fourthly, weighing the vegetable oil, the hot pepper and the vitamin E which are used for preparing the oil pack according to the proportion, then pouring all the vegetable oil, the hot pepper and the vitamin E into a mixer, mixing the vegetable oil, the hot pepper and the vitamin E together in the mixer, uniformly stirring the mixture, then weighing the mixture, finally bagging the mixture, and performing vacuum packaging to complete the manufacturing;

fifthly, weighing the dehydrated green cabbages and the dehydrated chili rings for preparing the vegetable bag according to the proportion, then pouring all the materials into a mixer, mixing the materials together in the mixer, uniformly stirring the materials, weighing the materials, finally bagging the materials, and performing vacuum packaging to complete the manufacturing;

sixthly, weighing clam meat, drinking water and salt for preparing the clam meat bag according to a ratio, pouring all the clam meat, drinking water and salt into a mixer, mixing the clam meat, the drinking water and the salt together in a mixer, uniformly stirring the mixture, weighing the mixture, bagging the mixture, and performing vacuum packaging to complete the manufacturing;

and weighing needle mushrooms, vegetable oil, salt, sodium glutamate and potassium sorbate for preparing needle mushroom bags according to a proportion, then pouring all the materials into a mixer, mixing the materials together in the mixer, uniformly stirring the materials, dividing the materials into bags, finally bagging the bags, and performing vacuum packaging to finish the preparation.

Example three:

the wolfberry vermicelli formula and the preparation method thereof comprise the following components in percentage by mass:

the Chinese wolfberry vermicelli comprises: vermicelli, clam powder bags, sauce bags, oil bags, vegetable bags, clam meat bags and needle mushroom bags;

the vermicelli consists of 69 percent of potato starch, 28 percent of water and 1 percent of salt;

the clam powder bag consists of 68% of juice clam powder, 1.2% of salt, 12% of starch, 18% of medlar powder, 0.4% of maltodextrin, 1.2% of pepper, 0.2% of L-alanine, 0.2% of flavor nucleic acid disodium and 0.2% of succinic acid disodium;

the sauce bag comprises 19% of vegetable oil, 15% of oyster sauce, 9% of garlic, 29% of brewed soy sauce, 11% of white granulated sugar, 6% of ginger, 9% of chicken extract seasoning, 8% of salt and 6% of vitamin E;

the oil bag consists of 68% of vegetable oil, 34% of pepper and 2.5% of vitamin E;

the vegetable bag is composed of 70% of dehydrated green stem vegetable and 32% of dehydrated chili rings;

the clam meat bag consists of 38% of clam meat, 52% of drinking water and 9% of salt;

the needle mushroom bag consists of 84% of needle mushroom, 15% of vegetable oil, 2.5% of salt, 0.2% of sodium glutamate and 0.2% of potassium sorbate;

the preparation method comprises the following steps:

the method comprises the steps of weighing potato starch, water and salt for preparing the vermicelli according to a proportion, dissolving the salt in the water to form salt water, putting the potato starch into a dough kneading basin, adding the salt water once, stirring once, adding water and stirring in sequence, adding water again, stirring again until the dough is turned into dough with moderate hardness, pressing the dough into the vermicelli by a noodle press, pressing the vermicelli out, steaming the vermicelli in a pot, fishing out the vermicelli, cooling the vermicelli with cold water, cutting the vermicelli into short pieces, and finally performing vacuum packaging to finish the production;

the juice-shaped clam powder, salt, starch, medlar powder, maltodextrin, pepper, L-alanine, disodium flavour development nucleic acid and disodium succinate for preparing the clam crystal powder are weighed according to the proportion, then all the components are poured into a mixer to be mixed together and stirred uniformly, then the amount of each bag is divided, and finally the components are packaged and then vacuum packaged to complete the preparation;

thirdly, weighing the vegetable oil for preparing the sauce package, oyster sauce, garlic, brewed soy sauce, white granulated sugar, ginger, chicken sauce seasoning, salt and vitamin E according to a certain proportion, then pouring all the materials into a mixer, mixing the materials together in the mixer, uniformly stirring the materials, then weighing the materials, finally bagging the materials, and then carrying out vacuum packaging to complete the preparation;

fourthly, weighing the vegetable oil, the hot pepper and the vitamin E which are used for preparing the oil pack according to the proportion, then pouring all the vegetable oil, the hot pepper and the vitamin E into a mixer, mixing the vegetable oil, the hot pepper and the vitamin E together in the mixer, uniformly stirring the mixture, then weighing the mixture, finally bagging the mixture, and performing vacuum packaging to complete the manufacturing;

fifthly, weighing the dehydrated green cabbages and the dehydrated chili rings for preparing the vegetable bag according to the proportion, then pouring all the materials into a mixer, mixing the materials together in the mixer, uniformly stirring the materials, weighing the materials, finally bagging the materials, and performing vacuum packaging to complete the manufacturing;

sixthly, weighing clam meat, drinking water and salt for preparing the clam meat bag according to a ratio, pouring all the clam meat, drinking water and salt into a mixer, mixing the clam meat, the drinking water and the salt together in a mixer, uniformly stirring the mixture, weighing the mixture, bagging the mixture, and performing vacuum packaging to complete the manufacturing;

and weighing needle mushrooms, vegetable oil, salt, sodium glutamate and potassium sorbate for preparing needle mushroom bags according to a proportion, then pouring all the materials into a mixer, mixing the materials together in the mixer, uniformly stirring the materials, dividing the materials into bags, finally bagging the bags, and performing vacuum packaging to finish the preparation.

The first eating way is as follows: the prepared vermicelli is not dried in the air, but is directly vacuum-packaged after being cooled, and when the vermicelli is eaten, the vermicelli is directly opened or steamed or boiled or taken off a hot pot and the like, and can be directly cooked, and then the vermicelli does not carry other material bags when being sold, so that the purchase price is relatively low, the customer requirements can be met, and the vermicelli is very cost-effective.

The second eating way is as follows: opening a vermicelli vacuum packaging bag, pouring into a bowl, adding boiled water to soak vermicelli, then fishing out and adding cold water, then adding a clam crystal vermicelli bag, a sauce bag, a oil bag, a vegetable bag, a clam meat bag and a needle mushroom bag, and stirring uniformly to obtain the edible vermicelli. The red medlar contains a large amount of protein, amino acid, vitamin, iron, zinc, phosphorus, calcium and other nutritional ingredients necessary for human bodies, has three pharmacological actions of promoting and regulating immunologic function, protecting liver and resisting aging, is nutritious and delicious when being added into the vermicelli which is popular among people, and achieves two purposes by one.

Other embodiments of the present application will be apparent to those skilled in the art from consideration of the specification and practice of the application disclosed herein. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the application and including such departures from the present disclosure as come within known or customary practice in the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope of the disclosure being indicated by the following claims.

It will be understood that the present application is not limited to the precise arrangements that have been described above and that various modifications and changes may be made without departing from the scope thereof. The above-described embodiments of the present application do not limit the scope of the present application.