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Yam taro corn noodle and producing method thereof
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A technology of corn noodles and corn flour, applied in the field of food processing, can solve the problems of indigestibility, low nutrient content, unsatisfactory effect, etc., and achieve the effect of not easy to break and good taste
Active Publication Date: 2015-05-27
南通润寿食品有限公司
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Summary
Abstract
Description
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Problems solved by technology
[0005] But, in the corn flour that is processed with corn as raw material at present, the content of nutrient substance is low, mouthfeel is rough, not easy to digest, lacks viscoelasticity and extensibility, the corn noodle that is made by this corn flour is easy to muddy soup broken bar.
In order to solve this problem, at present, in the production of corn noodles, the method of applying food additive-gelatin is usually adopted, but the effect is not very satisfactory.
Method used
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[0021] ① Sift 100kg corn flour through a 300-mesh sieve, and reserve the fine powder for use;
[0022] ②Wash 25kg fresh taro, steamed and peeled;
[0023] ③Wash 25kg fresh yams, peel them, and cut them into slices with a thickness of 3 to 4 mm;
[0024] ④ After the cooked and peeled taro is aired thoroughly, add the above fresh yam tablets, 25kg of cold water and 2kg of salt to make a pulp, so that the size of the pulp is below 200 mesh;
[0025] ⑤ After the temperature of the yam and taro pulp drops to room temperature, add the sieved corn flour to the mixer to neutralize the noodles;
[0026] ⑤The noodles of the reconciled corn flour and yam taro mash are rolled by a noodle machine, cut into strips, dried, cut, measured, and packaged as the finished product.
[0029] ① Sift 100kg corn flour through a 300-mesh sieve, and reserve the fine powder for use;
[0030] ②Wash 35kg fresh taro, steamed and peeled;
[0031] ③Wash 35kg fresh yams, peel them, and cut them into slices with a thickness of 3~4mm;
[0032] ④ After the cooked and peeled taro is aired thoroughly, add the above fresh yam tablets, 30kg of cold water and 4kg of salt to make a pulp, so that the size of the pulp is below 200 mesh;
[0033] ⑤ After the temperature of the yam and taro pulp drops to room temperature, add the sieved corn flour to the mixer to neutralize the noodles;
[0034] ⑥The noodles of the reconciled sorghum rice and yam taro mash are rolled by a noodle machine, cut into strips, dried, cut, measured, and packaged as the finished product.
[0035] The noodles prepared according to the above embodiments are soft, chewy and unique in taste after being cooked in a pot.
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Abstract
The invention discloses yam taro corn noodle and a producing method thereof, and the technical points are as follows: the weight ratio of raw materials is as follows: corn flour: fresh yam: fresh taro: salt: water=1:0.25-0.35: 0.025-0.035: 0.02-0.04: 0.25-0.30. The producing method is as follows: sieving a prescribed amount of the corn flour by a 300 mesh sieve to obtain fine powder for retained use; taking a prescribed amount of the fresh taro, cleaning, steaming to cook, and peeling, taking a prescribed amount of the fresh yam, cleaning, peeling and slicing; adding fresh yam slices and a prescribed amount of cold water and salt into the cooked peeled taro for beating into paste, kneading the past and the sieved corn fine powder into a dough, rolling, cutting into strips, drying, cutting off, weighing, and packaging to obtain a finished product. The advantages of the producing method are that: nutrition and health components of corn, yam and taro are kept, and the produced noodle is tough and chewy, and good in taste.
Description
Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to characteristic flavor noodles and a preparation method thereof, more specifically a yam taro corn noodles and a preparation method thereof. Background technique [0002] Yam is white and flat in nature and enters the spleen, lung and kidneys. It is rich in saponins, mucus, glycoprotein, mannan, phytic acid, allantoin, yam, choline, dopamine, pectin, etc. Among them, saponins can prevent the occurrence of coronary heart disease and fatty liver, have the effects of relieving cough, expectorating, desensitizing, and restoring diseased tissues. Mucin can prevent fatty deposits in the cardiovascular system, prevent the premature occurrence of atherosclerosis, and reduce subcutaneous The deposition of fat prevents obesity. It can also prevent the atrophy of the liver and spleen pedicles, prevent the occurrence of collagenous diseases, and maintain the lubrication of the d...
Claims
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Application Information
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