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Semi-vacuum sweet potato vermicelli processing method

A technology of sweet potato vermicelli and processing methods, applied in the fields of application, food preparation, food science, etc.

Inactive Publication Date: 2013-09-25
马同金
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for processing semi-vacuum vermicelli, which can effectively overcome the low processing efficiency, and achieve softness after cooking, moderate boiling resistance, elasticity and good taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] Select pure sweet potato starch, beat it, and knead the noodles with an ordinary food kneading machine first; suck the kneaded noodles into a vacuum chamber with a vacuum degree of minus 0.04 to minus 0.075 MPa through many small holes of φ3 mm, and leak into raw starch Filaments, the large and medium small air bubbles in these starch filaments will expand and rupture rapidly due to the low air pressure in the vacuum chamber, and the smaller air bubbles in the starch filaments will remain in the raw starch because they cannot expand and rupture. In the shredded, continue to stir and spirally push out, enter the process of leaking powder, boiling powder, cold powder, freezing powder, melting powder, drying powder, testing and packaging, and the semi-vacuum sweet potato vermicelli is ready. The above vermicelli made by kneading noodles in a semi-vacuum environment is moderately soft, boil-resistant and elastic, and has a good taste.

[0010] Because of the first ordinary ...

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Abstract

The invention relates to a semi-vacuum sweet potato vermicelli processing method. The method comprises the following steps of: selecting pure sweet potato starch, pulping the pure sweet potato starch, first mechanically kneading dough at the normal pressure, then kneading the dough in a semi-vacuum flour mixing machine with the vacuum degree of minus 0.04 to minus 0.075MPa, shaping vermicelli, boiling the vermicelli, cooling the vermicelli, freezing the vermicelli, dethawing the vermicelli, air-curing the vermicelli, detecting and packaging the vermicelli. After the vermicelli which is formed in a manner for utilizing the semi-vacuum flour mixing machine to knead the dough is well boiled, half of the vermicelli is suspended in water, half of the vermicelli is floated on the water, the softness of the vermicelli is moderate due to the moderate density, and the vermicelli is boil-proof, elastic and good to taste. The sweet potato vermicelli prepared by using the method is comparable with the vermicelli which is manually prepared.

Description

Technical field: [0001] The invention relates to a processing method of semi-vacuum sweet potato vermicelli, which belongs to the field of food processing, in particular to a processing method of making vermicelli from sweet potato starch. technical background: [0002] At present, sweet potato starch can be used to process vermicelli by hand and by machine. Due to the long time of manual kneading, the processed vermicelli is soft and durable, elastic and has a good taste after cooking, but the processing is time-consuming. , labor-intensive, labor-intensive, and inefficient, there are few fans of manual and surface processing on the market now. Atmospheric pressure (1 standard atmospheric pressure) machinery and noodle processing vermicelli, the noodle mixing time is short (about 3 minutes), and the efficiency is high, but the processed vermicelli is sticky after cooking, not resistant to cooking, low in elasticity, and easy to break. Bad taste. So a vacuum noodle kneadin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 马同金
Owner 马同金