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Processing method of machine-made frozen sweet-potato vegetable sheet jelly

A processing method and vegetable powder technology, which are applied in the field of powder skin processing, can solve the problems of affecting the function of brain cells, unstable quality, restrictions and the like, and achieve the effects of simple processing technology, convenient storage and convenient operation.

Inactive Publication Date: 2012-09-26
山东水晶生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional processing of vermicelli mostly adopts small manual workshops, and the product quality is poor and unstable, which is far from meeting the needs of modern life. Moreover, alum is added in the traditional processing of vermicelli, which is sulfuric acid containing crystal water. The double salt of potassium and aluminum sulfate, excessive intake of aluminum sulfate will affect the function of brain cells, thereby affecting and interfering with people's consciousness and memory function, causing Alzheimer's disease, and can also cause cholestatic liver disease, which can lead to softening of bones , can also cause diseases such as ovarian atrophy, which limit the development of the vermicelli processing industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The sweet potato starch of 1000g is joined in the dough mixer that rotating speed is 500 rev / mins and carries out dough kneading, and the cabbage pulp of 150g is added in dough kneading process, until batter temperature is 49 ℃, batter moisture content is weight percent content 45%; The above-mentioned batter is matured in a steam engine, the curing temperature is 98°C, and the curing time is 23 seconds; the cured raw materials enter the molding machine with a speed of 38 rpm to make a vermicelli with a thickness of 0.5mm and a width of 40cm; then the above-mentioned vermicelli is naturally Cool to a temperature of 8°C; the cooled vermicelli is cut into vermicelli strips with a length of 38cm and a width of 18cm by a cutting machine; the cut vermicelli strips are placed in a freezer and frozen at 0°C for 2 hours, and then Quick freezing time at -18°C for 4 hours; put the frozen vermicelli strips into water at a temperature of 18°C, and melt the ice for 3 minutes; then cu...

Embodiment 2

[0020] The sweet potato starch of 1000g is joined in the dough mixer that rotating speed is 520 revs / min and carries out dough kneading, adds the spinach pulp of 200g in dough kneading process, is 52 ℃ until batter temperature, and batter moisture content is weight percent content 50%; The above-mentioned batter is cured in a steam engine, the curing temperature is 100°C, and the curing time is 26 seconds; the cured raw materials enter the molding machine with a speed of 52 rpm to make a vermicelli with a thickness of 0.5mm and a width of 40cm; then the above-mentioned vermicelli is naturally Cool to a temperature of 12°C; the cooled vermicelli is cut into vermicelli strips with a length of 42cm and a width of 22cm by a cutting machine; the cut vermicelli strips are placed in a freezer and frozen at -5°C for 3 hours, and then Quick freezing time at -21°C for 6 hours; put the frozen vermicelli strips into water at a temperature of 22°C, and melt the ice for 5 minutes; then cut t...

Embodiment 3

[0022] The sweet potato starch of 1000g is joined in the dough mixer that rotating speed is 510 rev / mins and carries out dough kneading, and the carrot pulp of 180g is added in dough kneading process, until batter temperature is 51 ℃, and batter moisture content is weight percent content 47%; The above-mentioned batter is cured in a steam engine, the curing temperature is 99°C, and the curing time is 24 seconds; the cured raw materials enter the molding machine with a speed of 40 rpm to make a vermicelli with a thickness of 0.5mm and a width of 40cm; then the above-mentioned vermicelli is naturally Cool to a temperature of 10°C; the cooled vermicelli is cut into vermicelli strips with a length of 40cm and a width of 20cm by a cutting machine; the cut vermicelli strips are placed in a freezer and frozen at -2°C for 2.5 hours, and then Quick freezing time at -20°C for 5 hours; put the frozen vermicelli strips into water at a temperature of 20°C, and melt the ice for 4 minutes; th...

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PUM

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Abstract

The invention discloses a method for processing a frozen sweet potato vegetable sheet jelly by a machine, which comprises the following processing steps: dough making, curing, forming, cooling, primary cutting, freezing, deicing, secondary cutting, and finally processing to form a finished product which is then packaged and stored in a warehouse. The processing method is simple and is easy to operate, and the potato vegetable sheet jelly processed by the method has the characteristics of natural purity, softness and strength, convenient storage, good mouthfeel, and a plurality of flavors.

Description

technical field [0001] The invention relates to a processing method of vermicelli, in particular to a processing method of mechanically frozen sweet potato and vegetable vermicelli. Background technique [0002] Fenpi is a flake product made of bean or potato starch. The product is round or square, and there are two types of dry and wet. Wet vermicelli is a traditional vegetable food. After starch is gelatinized in water, it is cooled into a flaky starch gel. Most of them are produced by hand workshops. Due to the high water content and difficult storage, they can only be sold locally; dry vermicelli is wet Fenpi is dried and developed with the improvement of people's living standards and the improvement of modern processing technology and means. It can be stored and exported. [0003] Vermicelli can be shredded, torn into slices, served cold, boiled and stewed. It is especially suitable for cold dishes. It is also a popular hot pot ingredient and one of the traditional foo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/217A23L1/212A23L19/18A23L19/00
Inventor 孔峰王庆星乔志强刘俊华
Owner 山东水晶生物科技股份有限公司