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Method for producing instant bean vermicelli

A production method and technology for convenient vermicelli, applied to dough forming machinery or equipment, baking, food preparation, etc., to achieve the effects of low water content, shortened drying time, and reduced cost

Active Publication Date: 2011-06-22
四川白家阿宽食品产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide users in the vermicelli industry with an industrially automated and convenient vermicelli production method with high production efficiency, short production cycle, and good vermicelli quality in view of the problems existing in the production of vermicelli by extrusion molding.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment one: the inventive method prepares vermicelli class instant food

[0020] 1. Ingredients

[0021] Prepare vermicelli raw material, prepare 100kg instant vermicelli according to the following steps.

[0022] 2. Mixing

[0023] First inject 10% of the total water consumption into the mixing tank, then start the stirring device, add raw materials and water at a uniform speed, so that the concentration of the slurry is 24°Be’

[0024] 3. Extrusion

[0025] The temperature of the vermicelli machine is set at 95°C, and the powder slurry with a concentration of 24°Be is injected into the vermicelli machine to make vermicelli blanks.

[0026] 4. Pre-cooling at room temperature

[0027] Hang the vermicelli blank on the hanging device of the pre-cooling equipment, and pre-cool it for 1.5 hours at a temperature of 16°C.

[0028] 5. Hanging freezing aging

[0029] Send the pre-cooled vermicelli blank into the cold storage, and hang it on the hanging device to move ...

Embodiment 2

[0034] Embodiment two: the preparation of vermicelli class instant food of the present invention

[0035] 1. Ingredients

[0036] Prepare 70 parts by weight of potato starch and 30 parts by weight of corn starch as raw materials, and prepare 200 kg of instant vermicelli according to the following steps.

[0037] 2. Mixing

[0038] Fill the mixing tank with tap water accounting for 10% of the total water consumption, then start the stirring device, add raw materials and water at a uniform speed, so that the concentration of the slurry is 26°Be’

[0039] 3. Extrusion

[0040] The temperature of the vermicelli machine is set at 90°C, and the powder slurry with a concentration of 26°Be is injected into the vermicelli machine to make vermicelli blanks.

[0041] 4. Pre-cooling at room temperature

[0042] The vermicelli blank is sent on the horizontal reciprocating conveyor belt of the pre-cooling equipment, and pre-cooled at a temperature of 20°C for 2.5 hours.

[0043] 5. Han...

Embodiment 3

[0049] Embodiment three: the preparation of vermicelli class instant food of the present invention

[0050] 1. Ingredients

[0051] Prepare 90 parts by weight of potato starch and 10 parts by weight of corn starch as raw materials, and prepare 400 kg of instant vermicelli according to the following steps.

[0052] 2. Mixing

[0053] Fill the mixing tank with tap water accounting for 10% of the total water consumption, then start the stirring device, add raw materials and water at a uniform speed, so that the concentration of the slurry is 26°Be’

[0054] 3. Extrusion

[0055] The temperature of the vermicelli machine is set at 110°C, and the powder slurry with a concentration of 26°Be is injected into the vermicelli machine to make vermicelli blanks.

[0056] 4. Hanging freeze aging

[0057] The vermicelli blank on the hanging device is sent into the freezer, the freezing temperature is controlled at -5°C earlier, the vermicelli blank is frozen at this temperature for 100 ...

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PUM

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Abstract

The invention provides an extrusion forming method for producing instant vermicelli. The method includes the steps of: preparing raw materials, conditioning pulp, forming by extrusion, vertically hanging, aging with refrigeration, unfreezing with spray, cutting, drying into final product and the like. The aging method of vermicelli according to the invention is easy and highly efficient, and the traditional semi-automatic production is changed into industrial automatic production, which saves a large amount of time, reduces manual labor intensity, improves production efficiency and reduces occupation of field. The technique of the invention is provided with reasonability and high qualification rate which greatly reduces the cost. The water content of the unfrozen vermicelli is low, and the water content of the dried vermicelli is below 12%, thereby providing perfect food safety. The convenient food of vermicelli series prepared according to the method of the invention is provided withcrystal appearance, high transparence, boiling-endurable, chewiness, and good taste, which is a break through in vermicelli process field.

Description

technical field [0001] The invention relates to a method for producing vermicelli, in particular to a method for producing instant vermicelli by extrusion. Background technique [0002] The industrialized production of existing vermicelli mainly adopts two kinds of modes, and a kind of is extrusion molding method, and another kind is coating molding method. At present, the ideal vermicelli industrial production method is the coating molding method. However, the vermicelli produced by this method has a thicker diameter (in the range of 1.5-4mm), and its rehydration property of vermicelli for convenience cannot meet the requirements. The extrusion molding method has the following disadvantages. The first is that the extruded vermicelli has a high viscosity. In order to prevent adhesion, chemical additives need to be added, which will destroy the flavor and nutrition of the vermicelli, which is not conducive to human health; Finally, it is manually put into the soaking tank f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A21C11/00A23L7/109
Inventor 盛家武刘东平陈永京李军
Owner 四川白家阿宽食品产业股份有限公司