Production process for sweet potato vermicelli

A production process and technology for sweet potato vermicelli, applied in application, food preparation, food science and other directions, can solve the problems of vermicelli intolerance to cooking, unsafe eating, poor taste, etc., and achieve the effect of good taste, food safety, and increased toughness

Active Publication Date: 2014-04-30
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
Some manufacturers even add relatively low-priced cornstarch, tapioca starch, wheat starch, etc. in order to reduce production costs, and some also use other auxiliary materials such as alum and edible glue, which are unsafe and unhygienic to eat.
The vermicelli produced by the traditional vermicelli production process is not resistant to cooking, easy to burn, and has a poor taste
[0005] Therefore, with the improvement of people's living standards, consumers have higher and higher requirements for food safety. Traditional production processes will gradually be eliminated by the market due to food hygiene and quality reasons.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The production process of sweet potato vermicelli of the present invention comprises the process of pulping, molding, cooked skin, aging, shredding, and drying. The present embodiment takes the starch total amount of 150kg as an example to illustrate the process of pulping:

[0023] 1) Prepare cooked paste: Take 2-3% of the total amount of starch, that is, 30-45kg of starch, put it into a basin, add tap water or warm water and stir evenly, then add about 40kg (2-3% of the total amount of starch) of boiling water, Stir quickly until it becomes a thick paste, and cool naturally to 40-50 degrees;

[0024] 2) Pulping: Pour the prepared and cooled cooked paste into the mixing tank, add an appropriate amount of tap water, stir until uniform, then add the remaining starch into the mixing tank one after another, add water one after another, and stir until the paste is uniform ( There is no block or granular starch in the paste);

[0025] 3) Vacuuming: Use a vacuum pump to pump...

Embodiment 2

[0029] The sweet potato vermicelli production technology of the present embodiment, its difference with embodiment 1 is: the specific process of its molding, cooked skin and aging is as follows:

[0030] 1. Loading: Turn on the lower stirring to make the stirring in the mixing tank run continuously and normally to ensure that the starch paste does not settle, open the steam valve of the steamer, and wait until the temperature gauge of the steamer shows the required temperature (generally about 80-90 degrees) At this time, start the aging and steam box motor to make it run normally (turn the speed to about 20HZ), open the feeding ball valve, and let the starch paste enter the molding device;

[0031] 2. Spreading material: When the paste in the forming hopper of the forming device reaches the normal liquid level, start the type adjustment motor, and fine-tune the operating frequency of the adjustment type motor according to the thickness required for the powder skin (the speed ...

Embodiment 3

[0037] The sweet potato vermicelli production method of the present embodiment, its difference with embodiment 1 or embodiment 2 is: after strip vermicelli skin goes out cold storage, start hard cutter motor immediately, make it reach rated value. The vermicelli belt passes under the pressing roller and enters the vertical cutter to cut into shreds vertically. The diameter of the vertical shredded shreds is 1.2-1.4mm, and the thickness of vermicelli can be adjusted by changing the knife. The tightness of the vermicelli and vermicelli should be appropriate, not too loose or too tight. At this time, start the cooling fan. Adopt straight cutting, high yield.

[0038] Drying: When the strip-shaped vermicelli reaches the penultimate layer of the cold storage, start the oven motor, adjust the frequency to coordinate with the natural aging frequency, turn on the steam heat exchanger fan, and open the hot steam valve at the same time, adjust the oven No. 1-6 to be the best The temper...

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PUM

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Abstract

The invention relates to a production method for sweet potato vermicelli. The production process for sweet potato vermicelli comprises the processes of slurrying, forming, peel cooking, ageing, shredding and drying, wherein the slurrying process comprises the following steps: 1) preparing a cooked paste, namely, placing 2-3% of the total of starch in a basin, adding running water or warm water and uniformly stirring, then adding boiling water occupying 2-3% of the total of starch, rapidly stirring to a thick paste, and naturally cooling to 40-50 DEG C; 2) slurrying, namely, pouring the prepared and cooled cooked paste in a mixing-stirring bucket, adding water and uniformly stirring, then continuously adding the remainder starch in the mixing-stirring bucket, and adding water and uniformly stirring simultaneously; and 3) vacuumizing, namely, pumping the paste prepared in the step 2) in a slurry storage tank by a vacuum pump, vacuumizing, then opening a discharge valve of the slurry storage tank, and discharging to a forming mechanism. According to the production method for sweet potato vermicelli, which is disclosed by the invention, the produced vermicelli is good in impression, boilproof and not liable to break through the vacuumizing treatment in the slurrying process; moreover, other auxiliary materials such as alums and edible gum are not used in the production process, thus guaranteeing the safety and sanitation of the vermicelli.

Description

technical field [0001] The invention relates to a vermicelli production process, in particular to a production method 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"; Ganping is non-toxic, and it is mainly used to nourish the middle and blood, warm the stomach and fatten the five internal organs". Contemporary "Chinese Materia Medica" says that sweet potatoes are "sweet in taste, calm in nature, return to the spleen, kidney meridian, nourish the middle and harmonize the blood, benefit qi and generate essence, widen the stomach, and relieve constipation"; con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L29/30
CPCA23L29/30
Inventor 赵天学张宗现张志刚
Owner 河南新天豫食品有限公司
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