Longtan Green Bean Fans [Liaoning Beipiao Specialty]

What is Longtan mung bean vermicelli? Authentic Liaoning Beipiao specialty: Longtan mung bean vermicelli

Content summary:Do you want to know what Longtan mung bean vermicelli is? This article is a detailed introduction toLiaoning Beipiao specialty - Longtan Green Bean Fans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Longtan Green Bean Fans. The full text takes about 7 minutes to read, mainly including the basic introduction of Longtan Green Bean Fans and their nutritional value? What are the product features of Longtan mung bean vermicelli? How did the history of Longtan mung bean fans come about? The production method of Longtan mung bean vermicelli, etc

Basic introduction of Longtan mung bean vermicelli

"Longtan mung bean vermicelli" is a specialty of Beipiao City, Liaoning Province, with a long history. It uses pure natural mung beans as raw materials and is accompanied by high-quality Longtan mountain spring water. It has been carefully developed by experts and refined by traditional vermicelli production techniques and modern technology. The product has uniform silk strips, a white and bright color, large gluten, and is resistant to boiling. It does not melt soup or become sticky, and has a delicious and refreshing taste. It is rich in various vitamins and nutrients, making it not only a high-quality food, but also a medical product. It has disinfection, anti-inflammatory, and cooling functions, and is known as the "number one powder in China". In 2006, it was designated as a special supply product by Tsinghua University, and in November 2008, it was designated as a special supply product by Diaoyutai State Guesthouse. The product sells well both inside and outside the province, and is exported to countries such as Germany, the United States, South Korea, and Japan

1. The protein and phospholipids contained in mung bean vermicelli have the function of stimulating nerves and enhancing appetite, which are essential for increasing nutrition for many important organs in the body<2. It contains a type of globulin and polysaccharide that can promote the breakdown of cholesterol into bile acid in the liver of animals, accelerate the secretion of bile salts in bile, and reduce the absorption of cholesterol in the small intestine

3. It has inhibitory effects on Staphylococcus and certain viruses, and can clear heat and detoxify<4. Rich in trypsin inhibitors, it can protect the liver, reduce protein breakdown, and thus protect the kidneys

What are the product features of Longtan mung bean vermicelli

Beipiao is located in the western part of Liaoning Province, belonging to a hilly area. The soil is mainly sandy loam, with nine droughts in ten years, long sunshine hours, and large temperature differences between day and night. It is particularly suitable for the planting and growth of drought resistant and barren crops. At this point, the history of mung bean cultivation in Beipiao and surrounding areas is long, with an annual output of over 10000 tons of mung beans. Not only is the quantity large, but the quality is also excellent. Provided a solid material foundation for the production of 'Longtan Green Bean Noodles'

Method of making Longtan mung bean vermicelli

(1) Raw materials

1. Green beans: Select high-quality green beans produced in the administrative area under the jurisdiction of Beipiao City

2. Water source: The water quality adopts mountain spring water that meets the protection range specified by national standards

(II) Production and processing technology

Longtan mung bean vermicelli adopts a unique process of traditional acid slurry fermentation, using mung beans as raw materials to extract high-purity starch. It is refined through processes such as pasting (undercooking), kneading, powder leakage, cleaning, freezing, de icing by smashing strips, air drying, drying, and measuring packaging. No additives or processing aids are used in the production process

(III) Processing points

1. Soaking: Soak the green beans that have been sieved, washed with water, and removed of mud, sand, impurities, and dust in hot spring water at 35 ° C to 40 ° C for 24 hours, and then clean and remove impurities from the soaked green beans

2. Crushing: Grind the soaked mung beans with a stone mill (water to material ratio of 1:1), add 1/4 to 1/5 acid slurry water and stir evenly, precipitate for 40 to 50 minutes, and remove the slurry and floating slag on top

3. Fermentation: Extract starch solution through a 100 mesh sieve, ferment for 7 hours, remove the floating liquid on top for the second time, extract starch through a 200 mesh sieve, stir evenly, precipitate for 24 hours, and proceed with fermentation

4. Dehydration: Remove the impurities and floating liquid on top for the third time, suspend the precipitated starch and remove water for 12 hours, dry the starch lumps with a moisture content of less than 20%, and crush the powder lumps after 70 hours

5. Noodles: Take a certain amount of starch, mix it into a paste with hot water at 90 ℃ to 100 ℃, and then knead the remaining dry starch evenly to make the noodles smooth

6. Powder leakage: Pour the mixed noodles into the powder leakage device, manually pour the shaped powder into boiling water, and keep the water temperature between 95 ℃ and 100 ℃ (just open the pot, do not flip it too much). Use fire to control the water temperature

7. Cooling: Dip the cooked strips into cold water, rub them, divide them into sections and place them in a freezing cellar. Freeze naturally for 70 to 75 hours at a temperature below -5 ℃

8. Drying: After the noodles are frozen and removed, smash off the surface ice and transfer them to the drying room for drying. The drying temperature is between 50 ℃ and 70 ℃, and when the moisture content reaches below 14%, they are sent to the packaging workshop