Processing technology of dried vegetable-tapioca flour noodle

A processing technology and vegetable technology, applied in the field of processing technology of vegetable and potato vermicelli noodles, can solve the problems of poor cooking quality and taste, single variety, and monotonous nutrition of dried noodles, achieve good cooking quality and taste, and ensure the quality of finished products Effect

Inactive Publication Date: 2010-01-27
陆昌盛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional vermicelli itself has problems such as single variety, monotonous nutrition, few patterns, insufficient variety, and serious "crisp" phenomenon during storage; moreover, vermicelli processed by traditional techniques has problems of poor cooking quality and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A process for processing vegetable noodles with potato flour, and its steps are as follows:

[0029] (1) Preparation of vegetable powder

[0030] Take fresh vegetables, clean them, and put them in a dryer for drying at a temperature of 60°C and a drying time of 4 hours; perform metal detection and manual magazine removal on dried vegetables; remove metal detection and artificial impurities The later vegetables are crushed into 60 mesh vegetable granular powder with a crusher;

[0031] (2) Preparation of cassava granule powder

[0032] Take the cassava and clean it, peel it and cut it into pieces, put it in a dryer for drying at a temperature of 60°C, and a drying time of 6 hours; the dried block cassava is crushed by the second crushing method, that is, the first crushing Use a coarse pulverizer to pulverize to 10 mesh particles, and then perform a second pulverization, and use an ultrafine pulverizer to pulverize the first pulverized particles to 100 mesh cassava particles;

...

Embodiment 2

[0049] A process for processing vegetable noodles with potato flour, and its steps are as follows:

[0050] (1) Preparation of vegetable powder

[0051] Take fresh vegetables, clean them, and put them in a dryer for drying at a temperature of 85°C and a drying time of 5 hours; perform metal detection and manual magazine removal on dried vegetables; remove metal detection and artificial impurities The later vegetables are crushed into 100 mesh vegetable granular powder with a crusher;

[0052] (2) Preparation of cassava granule powder

[0053] Take the cassava and clean it, peel it and cut it into pieces, and put it in a dryer for drying at a temperature of 85°C and a drying time of 10 hours; the dried block cassava is crushed by the second crushing method, that is, the first crushing Use a coarse pulverizer to pulverize to 20 mesh particles, and then perform a second pulverization, and use an ultrafine pulverizer to pulverize the first pulverized particles to 200 mesh cassava particl...

Embodiment 3

[0070] A process for processing vegetable noodles with potato flour, and its steps are as follows:

[0071] (1) Preparation of vegetable powder

[0072] Take fresh vegetables, clean them, and put them in a dryer for drying at a temperature of 70°C and a drying time of 4.5 hours; perform metal detection and manual magazine removal on dried vegetables; remove metal detection and artificial impurities The later vegetables are crushed into 80 mesh vegetable granular powder with a crusher;

[0073] (2) Preparation of cassava granule powder

[0074] Take the cassava and clean it, peel and cut it into pieces, put it in a dryer for drying at a temperature of 70°C, and a drying time of 8 hours; crush the dried block cassava by the second crushing method, that is, the first crush Use a coarse pulverizer to pulverize to 15 mesh particles, and then perform a second pulverization, and use an ultrafine pulverizer to pulverize the first pulverized particles to 150 mesh cassava particles;

[0075] (3...

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PUM

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Abstract

The invention relates to a processing technology of dried vegetable-tapioca flour noodle, which comprises the steps of (1) the preparation of vegetable particle flour, (2) the preparation of tapioca particle flour, (3) the preparation of materials for the dried vegetable-tapioca flour noodle, (4) the preparation of vegetable-tapioca flour dough, (5) the curing and the tablet forming of the vegetable-tapioca flour dough and (6) the slicing, drying and cutting-off of the formed tablets. The producing process of the invention is completed without adding any preservative or artificial pigment, has no pollution to the produced products, ensures the quality of finished noodles, diversifies the variety of dried noodles, enriches the nutrition, and improves the cooking quality and the mouthfeel of dries noodles.

Description

Technical field [0001] The invention relates to a processing technology of vegetable potato flour noodles. Background technique [0002] The traditional processing technique of dried noodles is to mix flour and water into dough, then process the dough into slices, then use a noodle cutter to cut the noodles into long noodles, send them to the drying room for heat drying, and cut them into the specified size. Packaging goes on the market. [0003] Traditional noodles have problems such as single variety and monotonous nutrition, fewer patterns, insufficient variety, and serious "crispy strips" during storage; moreover, the noodles processed by traditional techniques have problems of poor cooking quality and taste. Summary of the invention [0004] The technical problem to be solved by the present invention is to provide a processing technology of vegetable and potato flour vermicelli, which does not add any preservatives and artificial colors during the production process, does not ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/212A23L1/216A23L1/29A23L7/109A23L19/00A23L19/12A23L33/00
Inventor 邱松林陆昌盛
Owner 陆昌盛
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