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Production technology of sweet potato vermicelli

A production process, the technology of sweet potato vermicelli, which is applied in food shearing, food preparation, food drying, etc., can solve problems such as shortage and uneven product quality, and achieve the effects of ensuring supply, avoiding hygienic problems, and preventing drawing

Active Publication Date: 2014-04-23
河南新天豫食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the lack of relevant standards and mandatory requirements for the current vermicelli production process, different manufacturers have different methods
The quality of the products produced is uneven

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The sweet potato vermicelli production process of the present invention comprises the process of making gorgon, making noodles, making silk, cooling, and drying, wherein the processes of making gorgon and making noodles are as follows:

[0031] 1) Making gorgon: Pour a certain amount of starch into the gorgon tank, then add 1.5-2 times the weight of the starch in warm water at 35-45 degrees, stir, and after stirring evenly, add the starch at a temperature 4.5-5.5 times the weight of the starch In hot water at 94-97 degrees, stir it into a uniform paste, and then cool it to 68°C-70°C;

[0032] 2) Noodle making: Use 100kg of starch with a fineness of 99.9% or more, add 20-24kg of the prepared Gorgon paste, 52-55kg of warm water at 35-45 degrees, stir for 10-12 minutes, and ensure that the temperature of the noodle making is at Between 40-45 degrees; then, pour the finished noodles into the vacuum machine, and evacuate through the vacuum machine, and control the vacuum deg...

Embodiment 2

[0036] The sweet potato vermicelli production process of the present embodiment differs from that of Example 1 in that the vermicelli cooling process is included after the vermicelli is shredded.

[0037] The evacuated dough enters the wire-sinking machine, and the water temperature of the cooking pot is kept above 97 degrees to drain the wire; then the vermicelli is cooled: the vermicelli is transported from the cooking pot to the cooling box through the conveying mesh belt for cooling, and the vermicelli is in the water tank The cooling temperature is controlled between 25°C-30°C, and the residence time is between 25-35 seconds. This process can effectively prevent the drawing of the vermicelli and increase the toughness and brightness of the vermicelli.

Embodiment 3

[0039] The sweet potato vermicelli production process of this embodiment is different from Embodiment 1 or Embodiment 2 in that the follow-up treatment includes the process of freezing. After the vermicelli comes out of the cooling box, it is sent to a cutting machine by a conveyor belt for cutting, and then the vermicelli is fed into the cutting machine. Freezing treatment is carried out before storage, and the vermicelli is cooled in the described freezing process in 4 stages:

[0040] A: Before the vermicelli enter the cold storage, there must be a corresponding temperature in the cold storage. The storage temperature is above 5°C. If the storage time exceeds 10 hours, water the vermicelli in time, and then lower the temperature from the closed storage to 0°C. The control time should be guaranteed to be 6-8 hours; the time cannot be increased or shortened at will, if it is too short, whiteheads will easily appear, and if it is too long, it will increase power consumption;

...

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PUM

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Abstract

The invention relates to a production technology of sweet potato vermicelli, which comprises the processes of starchy sauce preparation, dough preparation, vermicelli preparation, cooling and drying, wherein the processes of starchy sauce preparation and dough preparation comprise the following steps: 1) starchy sauce preparation: pouring a fixed quantity of starch into a starchy sauce jar, adding 35-45 DEG C warm water of which the weight is 1.5-2 times the weight of the starch, and stirring uniformly; and adding 94-97 DEG C hot water of which the weigh is 4.5-5.5 times the weight of the starch in weight, stirring uniformly into a paste, and cooling to 68-70 DEG C; and 2) dough preparation: based on 100kg of starch with over 99% of fineness, adding 20-24kg of prepared starchy sauce paste and 52-55kg of 35-45 DEG C warm water, and stirring for 10-12 minutes while ensuring that the temperature in dough preparation is 40-45 DEG C; and pouring the prepared dough into a vacuum machine, and performing vacuumizing treatment through a vacuumizing machine to finish the dough preparation process. In the production technology of sweet potato vermicelli provided by the invention, no additive is added in the starchy sauce preparation process, the color and internal quality of the vermicelli are guaranteed, and the mouthfeel and toughness of the vermicelli are increased by the vacuumizing treatment.

Description

technical field [0001] The invention relates to a production process of vermicelli, in particular to a production process of sweet potato vermicelli. Background technique [0002] Sweet potatoes contain a variety of nutrients, commonly known as "earth ginseng", often eaten, have the effects of fitness and disease prevention. "Compendium of Materia Medica" records in the left generation of literature that sweet potatoes have the effects of "tonifying deficiency, benefiting energy, strengthening spleen and stomach, and strengthening kidney yin", making people "longevity and less disease". Modern medicine has also proved that sweet potatoes have anti-cancer and disease-resistant effects. Therefore, sweet potato food has become a common delicacy on the dining table of the common people at present. Because the protein content of sweet potatoes is high, it can make up for the lack of nutrition in rice and white noodles, so regular consumption can improve the utilization rate of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L29/30
CPCA23L29/30A23V2002/00A23V2300/20A23V2300/41A23V2300/10
Inventor 赵天学张宗现张启明
Owner 河南新天豫食品有限公司
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