Fresh yam noodles and production method thereof

A production method and fresh yam technology are applied in the directions of food preparation, dough processing, baking, etc., and can solve the problems of yam browning, nutrition and health care components, loss and the like

Inactive Publication Date: 2009-03-11
WUXUE WANXING SURFACE IND CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, yam is also rich in polyphenol oxidase and other hydrolytic enzymes. In processing and st

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Flour 100kg, fresh yam 20kg, salt 1kg

[0020] ①Take 100kg of mountain spring water or tap water, add 1kg of salt, and heat to boil;

[0021] ②Clean 20kg of fresh yam, peel and slice it with a stainless steel knife, immediately add the fresh yam slices to the above-mentioned salt water and boil to protect the color for 5-10 minutes, remove, add cold water to grind, and cool the yam pulp for later use;

[0022] ③Put 100kg of flour into the dough mixer, add the yam pulp cooled to room temperature into the dough mixer and knead the noodles, and then mature them in the aging tray;

[0023] ④ After aging, use (six pairs of rollers) roller pressing machine to calender, cut strips, dry in a low-temperature cableway drying room, cut, measure, and pack to become the finished product.

[0024] After testing, the salt content of the yam noodles is 0.2%. After eating, the noodles are smooth and delicious, and the yam flavor is outstanding.

Embodiment 2

[0026] Flour 100kg, fresh yam 40kg, salt 5kg

[0027] ①Take 300kg of mountain spring or tap water, add 5kg of salt, and heat to boil;

[0028] ②Clean 40kg of fresh yam, peel and slice it with a stainless steel knife, immediately add the fresh yam slices to the above-mentioned salt water and boil to protect the color for 5-10 minutes, remove, add cold water to grind, and cool the yam pulp for later use;

[0029] ③Put 100kg of flour into the dough mixer, add the yam pulp cooled to room temperature into the dough mixer and knead the noodles, and then mature them in the aging tray;

[0030] ④ After aging, use (seven pairs of rollers) roller pressing machine to calender, cut strips, dry in a low-temperature cableway drying room, cut, measure, and pack to become finished products.

[0031] After testing, the salt content of yam noodles is 1.2%. After eating, the noodles are smooth and delicious, and the yam flavor is outstanding.

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PUM

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Abstract

The invention discloses a fresh yam noodle and a manufacturing method thereof. The fresh yam noodle is processed and manufactured with raw materials of fresh yam, flour and salt. The technical point is that the dosage of the raw material has a weight ratio of: 1:0.2-0.4:0.01-0.05 of flour to fresh yam to salt. The manufacturing method is to wash, peel off, slice, boil with brine, and grind the fresh yam, with the color protected, and then to knead the dough; after calendaring, bar cutting, parching, cutting off, measuring, and packaging, the product is finished. A prominent advantage of the method is that browning and losses of nutrition hygiene ingredients in the processing and storing process are reduced to the maximum degree, thus effectively retaining flavor and nutrition hygiene value of the fresh yam; the finished products are secure and hygiene, and can be stored for long.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to noodles with special flavor and a preparation method thereof, more specifically, fresh yam noodles and a preparation method thereof technical background [0002] Traditional Chinese medicine believes that yam is white and flat in nature and taste, and enters the three meridians of spleen, lung and kidney. According to modern medical research: yam is rich in saponins, mucus, glycoprotein, mannan, phytic acid, allantoin, yam, choline, dopamine, pectin, etc. Among them, saponins can prevent the occurrence of coronary heart disease and fatty liver, and have the effects of relieving cough, eliminating phlegm, desensitization, and restoring diseased tissues. Mucus protein can prevent fat deposition in the cardiovascular system, prevent premature atherosclerosis, and reduce subcutaneous Fat deposition, avoiding obesity, can also prevent the atrophy of liver and sple...

Claims

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Application Information

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IPC IPC(8): A21D2/36A23L1/29A23L1/16A23L1/2165A23L7/109A23L19/15A23L33/00
Inventor 陈运中
Owner WUXUE WANXING SURFACE IND CO LTD
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