STEAMED VERMICELLI FOR FRIED CHINESE VERMICELLI

摘要

PURPOSE:To prevent the oxidation of oils or fats of fried vermicelli during storage, and to improve the slippery of the vermicelli, by adding a specific amount of a specific oil mixture composed of soybean lecithin, an edible emulsifier other than soybean lecithin, and a food oil having a melting point of =5 deg.C. CONSTITUTION:An oil mixture is prepared by mixing 0.1-10% soybean lecithin (reduced to acetone-insoluble component), 0.1-10% edible emulsifier other than soybean lecithin, and the remaining parts of an edible oil having a melting point of =5 deg.C. The objective steamed vermicelli is prepared by adding 0.3-5 parts of the oil mixture to 100 parts of vermicelli. The edible emulsifier other than soybean lecithin is, e.g. esters of a saturated or unsaturated fatty acid and glycerin, sorbitol, sucrose, propylene glycol, etc. For example, fresh vermicelli is steamed, added with the above oil mixture, and packed to obtain the steamed vermicelli for the preparation of fried Chinese vermicelli.