Method for processing green potato silk noodles and vermicelli

A processing method and potato starch technology, applied in the field of food processing, can solve the problems of low quality of vermicelli, poor taste of dishes, sticking and the like, and achieve the effects of good taste, moderate toughness and safe consumption of dishes.

Inactive Publication Date: 2012-12-19
ZHENBA COUNTY ZHENYUAN AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to propose a processing method of green potato vermicelli and vermicelli, which can solve the problems that vermicelli and vermicelli without adding alum are easy to paste soup, stick and break joints, the quality of vermicelli is low, and the taste of dishes is poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 50kg of sweet potato starch, add 0.15-0.25kg of konjac gum, preferably 0.2kg of konjac gum, add 200kg-300kg of warm water at 25°C-35°C and stir continuously for 1 hour to form a paste starch; add the paste starch Vermicelli steaming machine, that is, the paste starch is evenly poured on the conveyor belt of the vermicelli steaming machine, and high-temperature steam is introduced to steam it into a continuous-shaped vermicelli with a thickness of 1mm to 1.5mm; use a fan to blow the vermicelli just out of the machine The cold air cools the continuous-shaped vermicelli on the conveyor belt of the vermicelli steaming machine first; the vermicelli after air-cooling and cooling is introduced and passed through a low-temperature room with a temperature of -8°C to -6°C to cool the vermicelli to 10°C to 12°C; Use a vermicelli machine to cut the cooled and aged vermicelli into vermicelli with a width of 1mm-1.5mm, or vermicelli with a width of 1.5mm-5mm; hang the cut vermice...

Embodiment 2

[0019] Get 50kg of potato starch, add 0.15~0.25kg konjac gum, preferably add 0.2kg konjac gum, add 200kg~300kg of warm water at 25°C~35°C and stir continuously for 1 hour to make it form pasty starch; then according to Example 1 Subsequent steps can be processed.

Embodiment 3

[0021] Take 25kg of potato starch and 25kg of sweet potato starch, mix the two starches evenly, add 0.15-0.25kg of konjac gum, preferably 0.2kg of konjac gum, add 200kg-300kg of warm water at 25°C-35°C and stir continuously for 1 hour, so that It forms pasty starch; then it can be processed by the subsequent steps of Example 1.

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PUM

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Abstract

The invention discloses a method for processing green potato silk noodles and vermicelli. The method comprises adding 1.5 to 2.5 parts of konjac glucomannan into every 500 parts of potato starch, adding 2000 to 5000 parts of warm water, and continuously stirring for 1 hour to form paste starch; sending the paste starch into a sheet jelly steaming machine, feeding high-temperature steam, and steaming the paste starch to sheet jelly with continuous shape having a thickness of 1 to 1.5 mm; and then air-cooling, cryogenic cooling, aging, cutting, drying and finally hanging the silk noodles or the vermicelli to dry in the air or stoving, and then clearing up and packaging. The silk noodles and the vermicelli prepared by the konjac glucomannan instead of alum has crystal and translucent color, and are resistant to boiling, clear in noodle soup, non-adhensive, moderate in toughness, good in quality and safe in eating. Dishes cooked therefrom have a much better mouthfeel than those cooked from the silk noodles and the vermicelli added with the alum. Through detection, the silk noodles and the vermicelli provided by the invention correspond with national "hygienic Standards for uses of food additives", and reach each indicator of national green food certification.

Description

technical field [0001] The invention belongs to a food processing method, and relates to a processing method of potato vermicelli and vermicelli, in particular to a processing method of green potato vermicelli and vermicelli. Background technique [0002] Potato vermicelli and vermicelli are a kind of popular food, and they are common delicacies on the tables of ordinary people. The traditional processing method of potato vermicelli and vermicelli is to add an appropriate amount of alum to potato starch, add water and mix, and then pass through a vermicelli machine to make vermicelli or vermicelli, and then dry or dry. The vermicelli and vermicelli containing alum will not paste soup, stick and break during the cooking process, and alum can also increase the whiteness, brightness and toughness of vermicelli. However, scientific research has found that alum is harmful to the human body. Alum can kill brain cells, causing symptoms such as brain atrophy and dementia to occur i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L1/0522A23L19/12
Inventor 邱建华
Owner ZHENBA COUNTY ZHENYUAN AGRI DEV
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