Pumpkin and buckwheat vermicelli processing technology
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A technology of pumpkin buckwheat and vermicelli, which is applied in the field of food processing, can solve the problems of fragility, time-consuming processing, and difficulty in eating every day, and achieve the effect of convenient eating and beautiful color
Inactive Publication Date: 2013-11-13
辽宁振隆特产股份有限公司
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[0002] At present, most of the pumpkins that people often eat in daily life are eaten as raw materials of vegetables, or steamed and boiled as a staple food, and eaten in small quantities. Pumpkins are more and more popular with people for their unique effects, but it is difficult to prepare To eat every day, buckwheat can be eaten in a single way. It can only be ground into flour to make rolls or cakes, and it can also be made into noodles for consumption. However, the processing process is very time-consuming and difficult to achieve Edible, vermicelli is one of the convenient food that people like, has a very long history in our country, but vermicelli is mostly made of wheat flour, also has corn vermicelli and buckwheat vermicelli at present, and above-mentioned vermicelli has the shortcoming of single nutrition, and pure buckwheat vermicelli Fragile during cooking
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[0006] The present invention is specifically described below in conjunction with embodiment.
[0007] In an embodiment, the pumpkin buckwheat vermicelli is prepared by mixing wheat flour as the main raw material, supplemented with pumpkin, buckwheat flour, eggs and salt. Take 69Kg of special grade standard wheat flour, the wet gluten content of wheat flour is more than 35%, and the protein content is more than 12.5%. The thickness is subject to passing through a 100-mesh sieve; take 22Kg of pumpkin puree; the pumpkin should be orange-yellow with thick inner quality, large size, mature, and less fiber. The sugar content should be high, and the solid content should be above 9%. . Peel the selected pumpkin, cut the melon scoop and pumpkin seeds into 1cm thick, 10cm long, and 2cm wide pumpkin slices, place them evenly on the steaming plate with a thickness of 2cm, and steam in the steamer under normal pressure. After steaming for 3.5 hours, twist it into a thin mud with a pulver...
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Abstract
The invention belongs to the food processing industry, and especially relates to a pumpkin and buckwheat vermicelli processing technology. Raw materials of pumpkin and buckwheat vermicelli comprise, by weight, 69 parts of wheat flour, 22 parts of mashed pumpkin, 8.3 parts of buckwheat flour, 0.5 parts of an egg and 0.2 parts of salt. The pumpkin and buckwheat vermicelli processing technology comprises the steps of raw and auxiliary material selection, raw and auxiliary material pretreatment, kneading, slaking, composite calendering, strip cutting, drying, cut-out and packaging. The pumpkin and buckwheat vermicelli has the characteristics of beautiful color, no sour or salty taste, no other peculiar smells, delicate fragrances of pumpkins and buckwheat, no stickiness after boiling, no turbid soup, non-sticky mouthfeel, no gritty feeling, soft and tasty mouthfeel, and convenient eating, and has certain efficacies to the health of human bodies after frequent eating.
Description
technical field [0001] The invention belongs to the food processing industry, in particular to a processing technology of pumpkin buckwheat vermicelli. Background technique [0002] At present, most of the pumpkins that people often eat in daily life are eaten as raw materials of vegetables, or steamed and boiled as a staple food, and eaten in small quantities. Pumpkins are more and more popular with people for their unique effects, but it is difficult to prepare To eat every day, buckwheat can be eaten in a single way. It can only be ground into flour to make rolls or cakes, and it can also be made into noodles for consumption. However, the processing process is very time-consuming and difficult to achieve Edible, vermicelli is one of the convenient food that people like, has a very long history in our country, but vermicelli is mostly made of wheat flour, also has corn vermicelli and buckwheat vermicelli at present, and above-mentioned vermicelli has the shortcoming of sin...
Claims
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