New technology for processing crystal silk noodles and crystal silk noodles
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A kind of vermicelli and crystal technology, applied in the field of new technology and technology of crystal vermicelli processing, to achieve the effect of product safety and reliability
Inactive Publication Date: 2013-02-13
NANJING AGRICULTURAL UNIVERSITY
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Problems solved by technology
[0006] The purpose of the present invention is to provide a new type of crystal vermicelli processing tec
Method used
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Examples
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Effect test
Embodiment 1
[0021] Potato starch 99.9kg, salt 0.1kg, and then through pulping, vacuuming (-0.06MPa), steaming (90°C, 10min), natural cooling (1h), refrigeration (4°C, 3h), shredding, drying ( 75℃, 30min), packaging and other processes to produce crystal vermicelli, the product is crystal clear, boiled for 8 minutes, the soup is not muddy, and the texture is smooth.
Embodiment 2
[0023] Potato starch 99.7kg, salt 0.3kg, and then through pulping, vacuuming (-0.09MPa), steaming (90°C, 20min), natural cooling (1.5h), refrigeration (4°C, 4h), shredded and dried (75°C, 40min), packaging and other processes to produce crystal vermicelli, the product is crystal clear, boiled for 15 minutes, the soup is not muddy, and the texture is smooth.
Embodiment 3
[0025] Potato starch 99.8kg, salt 0.2kg, and then through pulping, vacuuming (-0.07MPa), steaming (90°C, 30min), natural cooling (2h), refrigeration (4°C, 5h), shredding, drying ( 75℃, 50min), packaging and other processes to produce crystal vermicelli, the product is crystal clear, boiled for 10 minutes, the soup is not muddy, and the texture is smooth.
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Abstract
The invention belongs to the field of food processing, and relates to a new technology for processing crystal silk noodles and the crystal silk noodles. According to the new technology, the crystal silk noodles are processed by taking mung beans, potatoes and sweet potatoes as raw materials through processes of mixing, mashing starch, vacuumizing, steaming starch slurry, naturally cooling, refrigerating, shredding, drying and the like. The crystal silk noodles have the characteristics of glitter and translucence, no drawing, smoothness and tenacity, cooking resistance, no turbidity and the like; food additives such as alum, edible gel, compound emulsifiers and the like which are frequently used in the current production of the silk noodles are not added in the production process; the crystal silk noodles are prepared by innovation (evacuation treatment) in key technologies and key processes; and the new technology belongs to a technology for processing pure green foods; and the crystal silk noodles are safe and reliable.
Description
technical field [0001] The invention belongs to the field of food processing and relates to a new technology and process for processing crystal vermicelli. Background technique [0002] Vermicelli is a kind of traditional food in my country, with a history of more than 1,000 years so far. It not only has a good domestic market, but also sells well in the international market. At present, the raw materials of vermicelli produced in China include mung bean, broad bean, pea, potato, sweet potato, corn, etc. Among them, the quality of vermicelli such as mung bean and broad bean is the best. Among the traditional vermicelli, crystal vermicelli is deeply loved by consumers because of its crystal clear and smooth texture. Alum (potassium aluminum sulfate) is usually added during the processing and production of traditional crystal vermicelli products to improve the strength and toughness of vermicelli, but alum is a substance harmful to human health. Frequent consumption of foods...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Application Information
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