Deep processing method of alum-free sweet potato vermicelli or purple sweet potato vermicelli

A technology of deep processing and sweet potato, applied in application, food preparation, food science, etc., can solve the problems of low labor density, poor taste, and lack of high-quality handmade vermicelli, and achieve the effect of high labor density and soft and smooth taste

Inactive Publication Date: 2013-03-20
SICHUAN JINGU FOOD CO +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process is: miscellaneous grain starch→mixing paste→entering the vermicelli machine→forming→freezing→thawing→drying→packing, the taste is poor, it does not have the high quality of handmade vermicelli, the labor density is small, and the shape is small

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] The present invention will be further described below in conjunction with specific embodiment:

[0012] preferred embodiment

[0013] In this example, we use the following process to make alum-free sweet potato or purple potato vermicelli: starch raw material→making gorgon paste→mixing and kneading powder→vacuumizing→filtering forming→gelatinization of boiled powder→cooling and removing powder→freezing→thawing Drying → packing, as follows:

[0014] Making gorgon paste: gorgon paste can dissolve the dry starch granules well and stick together quickly, so that the kneaded dough forms a skeleton with regular arrangement and combination, strengthens the gluten and keeps the dough. The method is to first take 3.5% to 4% of the starch raw material to make the gorgon, put the gorgon powder into the gorgon making pot, add hot water 0.6 times the weight of the starch, the temperature is between 50°C and 60°C, turn on the gorgon making machine and stir it into a paste , so that...

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PUM

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Abstract

The invention provides a key technology of deep processing of alum-free handmade sweet potato vermicelli or purple sweet potato vermicelli, relating to a manufacturing technology of bean vermicelli. The deep processing method comprises the following technological processes of taking a starch material, preparing gravy paste, blending and kneading the powder, vacuumizing, leaking filaments and molding, cooking and pasting, cooling and fishing the vermicelli out, freezing, unfreezing and drying, and then packaging the vermicelli. According to the deep processing method, a production process of firstly molding and then cooking thoroughly is adopted; excellent starch of 100% of pure sweet potato or purple sweet potato is adopted; any pigment edible glue, alaum or additive is not added; the produced bean vermicelli is soft and smooth in mouthfeel, is not broken or agglomerated, and does not contain dust and sand, and the retention time can be up to be over two years.

Description

technical field [0001] The invention relates to a manufacturing process of vermicelli, in particular to a method for deep processing of alum-free sweet potato and purple potato vermicelli. Background technique [0002] The traditional vermicelli is machine flour, which is made by cooking first and then forming. The raw material is miscellaneous grain starch. The requirements for raw materials are relatively low. Generally, 30% of ordinary sweet potato starch, 40% of tapioca starch, and 30% of cassava starch are used. It is made of cornstarch, plus pigments, alum, additives, etc. The production process is: miscellaneous grain starch→mixing pulp→entering the vermicelli machine→forming→freezing→thawing→drying→packing. Contents of the invention [0003] The purpose of the present invention is to overcome the difficulties of the prior art and provide a method for deep processing of sweet potato and purple potato vermicelli without alum. The method adopts the production process...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L19/15
Inventor 梁永
Owner SICHUAN JINGU FOOD CO
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