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Vermicelli processing method

A processing method and technology of vermicelli, applied in the fields of application, food preparation, food science, etc., can solve problems such as non-slippery vermicelli, non-boiling vermicelli, loss of slippery feeling of vermicelli, etc.

Inactive Publication Date: 2012-06-20
宋贵民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These spots are actually air bubbles in the vermicelli, and the air bubbles in the vermicelli can cause some of the vermicelli to be intolerant to cooking
Due to the air bubbles in the vermicelli, when the vermicelli is cooked for a short time, the vermicelli as a whole will feel stiff and not slippery; if the cooking time is too long, the part with air bubbles will be boiled, and the slippery feeling of the vermicelli will also be lost, and even cause what people say paste pot phenomenon

Method used

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Embodiment Construction

[0009] A method for processing vermicelli, comprising a pulping step, a skinning step, a ripening step, a strip cutting step and a drying step, and the pulping step is carried out under vacuum conditions.

[0010] The step of pulping is to pour the starch into a pulping pot which has a stirring system, a water adding system and is connected with a vacuum device, then seals the pulping pot, vacuumizes the airtight pulping pot, and transfers the starch to the pulping pot through the water adding system. Add water to the slurry pot, and stir while adding water until the starch slurry reaches the appropriate concentration.

[0011] The vacuum condition is that the degree of vacuum is 0.2-0.8Mpa.

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PUM

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Abstract

The invention discloses a vermicelli processing method which comprises the steps of slurry mixing, skin making, curing, slicing and drying, wherein, the step of slurry mixing is performed under the vacuum condition. The step of slurry mixing is performed under the vacuum condition, so that bubbles in slurry can be removed effectively, further, produced vermicelli does not have bubbles, the surface of the vermicelli is smooth and transparent, the mouth feel is fine and smooth, and the vermicelli is boilproof.

Description

technical field [0001] The invention relates to a method for processing vermicelli, which belongs to the field of food processing. Background technique [0002] Currently, white spots are common in vermicelli. These spots are actually air bubbles in the vermicelli, and the air bubbles in the vermicelli can cause some of the vermicelli to be intolerant to cooking. Due to the air bubbles in the vermicelli, when the vermicelli is cooked for a short time, the vermicelli as a whole will feel stiff and not slippery; if the cooking time is too long, the part with air bubbles will be boiled, and the slippery feeling of the vermicelli will also be lost, and even cause what people say The sticky pot phenomenon. Therefore, researching a kind of production method that can produce vermicelli without air bubbles is a technical problem to be solved at present. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a production method capa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/48A23L35/00
Inventor 宋贵民
Owner 宋贵民
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