Pingguo Banana and Taro Noodles [Guangxi Pingguo Specialty]

What is Pingguo banana taro fan? Authentic Guangxi Pingguo specialty: Pingguo banana taro vermicelli

Content summary:Do you want to know what Pingguo banana taro vermicelli is? This article is a detailed introduction toGuangxi Pingguo specialty - Pingguo Bashao taro fans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Pingguo Bashao taro fans. The full text takes about 4 minutes to read, mainly including the basic introduction of Pingguo Bashao taro fans and the nutritional value of Pingguo Bashao taro fans? What are the product features of Pingguo banana taro vermicelli? The production method of Pingguo banana taro vermicelli, the tasting and eating method of Pingguo banana taro vermicelli, etc.

Basic introduction of Pingguo banana taro fans

The banana taro produced in Liming Mountain, Pingguo, Guangxi is a coarse plant that can be planted in mountainous and lowland areas. It is also known as dry lotus root, banana lotus root, and ginger taro. It is a plant of the banana family, native to South America and other places. Banana taro has become a new source of high-value starch in Asia, and is also a good raw material for brewing, fermentation, food and feed processing. Starch crops without pests and diseases, whose tubers contain branched starch and do not require the use of pesticides in cultivation, are truly green foods. Banana taro starch is widely used in more fields. Generally, 2.5 kilograms of banana taro starch can produce 0.5 kilograms of monosodium glutamate, as well as starch sugars such as oral and injectable glucose, sorghum malt sugar, and various side foods such as lotus root starch. What is the nutritional value of Pingguo banana taro vermicelli? The rhizome of banana taro contains 60% starch, 7.7% protein, and 3.1% crude fiber. Starch has an irreplaceable role in cooking. Starch is first broken down into maltose by salivary amylase in the human body, and then maltose is broken down into glucose, ultimately generating a large amount of energy.

What are the product characteristics of Pingguo banana taro vermicelli? Compared with other fans, it has unique advantages such as being easy to cook and durable, not sticking to the ground after long-term cooking, excellent taste, and can help the body digest and excrete excess fat. Bana taro has a high starch content, low impurities such as protein, fat, and ash, and large starch granules.

The production method of Pingguo banana taro vermicelli

It is made from the banana taro produced in Liming Mountain, Pingguo, Guangxi, using traditional handicrafts.

. Industrial production process of banana and taro starch: banana and taro - hydraulic conveying - cleaning and conveying - secondary cleaning - cleaning, stone removal and lifting - banana and taro type mesh extrusion powder machine - sand removal - concentration and refining - vacuum dehydration - air flow drying - finished product packaging

Tasting and eating method of flat fruit banana and taro powder shreds

It can be eaten as a vegetable, as well as for breakfast and late night snacks. It can be cooked into delicious dishes such as stir fried noodles, hot pot, soup, salad, and cold salad. People with phlegm, sensitive constitution, children with food stagnation, poor stomach and diabetes should eat less; People who suffer from both stagnation and stomach pain, as well as dampness and heat in the gastrointestinal tract, should avoid eating