What are Wuning acorn fans? Authentic specialty of Wuning, Jiangxi: Wuning acorn fans
Content summary:Do you want to know what Wuning acorn fans are? This article is a detailed introduction toJiangxi Wuning specialty - Wuning acorn fans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Wuning acorn fans. The full text takes about 5 minutes to read, mainly including the basic introduction of Wuning acorn fans and their nutritional value? What are the product features of Wuning acorn fans? How did the history of Wuning acorn fans come about? The production method of Wuning acorn fans, etc
Basic Introduction to Wuning Acorn Fans
Wuning Acorn Fans are refined from wild acorns and have been tested by relevant national departments. They are rich in nutrients such as calcium, iron, and zinc
A method for producing acorn vermicelli, which first dries and shelles the acorns, grinds them, washes them with dry acorn powder and water, then adds 1-1.5 times the amount of water, grinds and beats them with a Φ 0.3-0.5 sieve, filters them with a filter cloth of 130 to 150 mesh, and adds 1-2 times the amount of water to precipitate the filtered pulp. Then, use a blender to remove the bitter taste from the filtered acorn powder slurry, and put the acorn powder, except for the astringency, into a vermicelli machine to squeeze it into vermicelli. The acorn vermicelli produced by the method of the present invention has a smooth and refreshing taste, with the natural fragrance of acorn powder, and retains the beneficial minerals in acorns. The acorn has a hard shell on the outside, a brownish red color, and an inner kernel like peanut kernels, with a starch content of about 60%. However, due to the high content of tannins in acorns, consuming them without processing will result in a noticeable bitterness. In the 1990s, Wuning Lixi Town Dahui (Lvye) Food Co., Ltd. successfully removed tannins (bitter taste) from acorn powder through technological research and development, and developed a series of products such as acorn vermicelli using wild acorns as raw materials, and obtained national food invention patents Scientifically determined to be rich in calcium, iron, zinc, phosphorus, vitamin B1 B2、 Nutrients such as protein and eighteen types of amino acids The main effects include: enhancing human immune function, promoting growth and development, cellular metabolism, enhancing physiological functions, preventing anemia, and having the effects of lowering blood lipids, blood pressure, and weight loss Acorn, with a hard shell on the outside, brownish red color, and a kernel like peanut inside, with a starch content of about 60% (1) Dry the acorns, remove the shells, and grind them into powder (2) Soak dried acorn powder in 1-1.5 times water at 18 ℃ -25 ℃ for 80-110 hours (3) Remove and wash, then add 1-1.5 times the amount of water, and grind and beat with a Φ 0.3-0.5 sieve (4) Use a blender to remove the bitter taste from the filtered acorn powder slurry. The blender should rotate at 500-600 revolutions per minute for 20-30 minutes, and then add water with a pH of 5-6 3-4 times to allow it to settle for 6-10 hours. Pour out the water containing the bitter taste, remove the precipitate, and repeat the above process two to four times to obtain acorn powder with the bitter taste removed (5) Put the acorn powder with the bitter taste removed into the fan machine and squeeze it into fansHow did the history of Wuning acorn fans come about
Method for making Wuning acorn vermicelli