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Processing method of alum-free carrot juice vermicelli

A technology of carrot juice and processing method, which is applied in application, food preparation, food science, etc., can solve the problems of affecting brain cell function, influencing, disturbing consciousness and memory function, etc., and achieve the effect of soft and smooth taste, not easy to be boiled

Inactive Publication Date: 2014-07-09
RUSHAN HUAMEI STARCH PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Alum is aluminum sulfate, vermicelli added with alum will affect the function of brain cells, thereby affecting and interfering with people's consciousness and memory function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0017] An alum-free carrot juice vermicelli processing method, the concrete steps are as follows:

[0018] 1. Preparation of carrot juice: 50KG of natural and pollution-free fresh carrots are preferred. After cleaning, they are put into a juicer and pulverized. They are filtered through a 120-mesh sieve with a density of 120 under high pressure. Precipitation, stirring and concentration meet the technological requirements;

[0019] 2. Preparation of glutinous rice paste: The glutinous rice paste can dissolve the dry starch granules well and quickly stick together, so that the kneaded dough forms a skeleton with regular arrangement and combination, enhances the strength of the muscles, and does not break. The method is that every 100KG of starch and Add 30KG Baume degree 20°Bé carrot juice to the noodles, put the porridge powder into the porridge maker, stir well, add purified tap water at room temperature, turn on the porridge maker, add cold water, and then prepare 100°C boil...

Embodiment example 2

[0028] An alum-free carrot juice vermicelli processing method, the concrete steps are as follows:

[0029] 1. Preparation of carrot juice: 25KG of natural and pollution-free fresh carrots are preferred. After cleaning, they are put into a juicer and pulverized. They are filtered through a 120-mesh sieve with a density of 120 under high pressure. Precipitation, stirring and concentration meet the technological requirements;

[0030] 2. Preparation of glutinous rice paste: The glutinous rice paste can dissolve the dry starch granules well and quickly stick together, so that the kneaded dough forms a skeleton with regular arrangement and combination, enhances the strength of the muscles, and keeps it continuous. The method is to add 15KG Baume degree 20°Bé carrot juice every time 50KG starch is kneaded, put the gorgonian powder into the cauliflower machine, stir evenly, add purified tap water at room temperature, turn on the cauliflower machine, add cold water, and then prepare t...

Embodiment example 3

[0039] An alum-free carrot juice vermicelli processing method, the concrete steps are as follows:

[0040]1. Preparation of carrot juice: preferably natural and pollution-free fresh carrots: 10KG, after cleaning, put them in a juicer to pulverize, filter them under strong pressure through a 120-mesh sieve with a density of 120, and wait until the carrot juice with a Baume degree of 10°Bé After precipitation, stirring and concentration, the process requirements are met;

[0041] 2. Preparation of glutinous rice paste: The glutinous rice paste can dissolve the dry starch granules well and quickly stick together, so that the kneaded dough forms a skeleton with regular arrangement and combination, enhances the strength of the muscles, and does not slack. The method is that every 30KG of starch and Add 10KG Baume degree 20°Bé carrot juice to the noodles, put the porridge powder into the porridge maker, stir well, add purified tap water at room temperature, turn on the porridge make...

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PUM

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Abstract

The invention relates to a processing method of alum-free carrot juice vermicelli. The processing method is characterized by comprising the following steps: preparing carrot juice and sauce paste, blending flour, kneading dough, vacuumizing, cooking vermicelli, gelatinizing, cooling, freezing, unfreezing, drying, packaging and putting in storage. The carrot juice vermicelli produced by the method is prepared from purely natural pollution-free carrots and refined 100% pure sweet potato starch with high quality without pigments, edible gum, alums or additives.

Description

Technical field [0001] The invention involves a manufacture process, especially the processing method of non -alum carrot juice noodles. Background technique [0002] Carrots contain a large amount of carotene, which has the effect of nourishing the liver and lighting, reducing sugar and lipids.The transformation of carotene to vitamin A can help enhance the body's immune function and play an important role in preventing the cancer of epithelial cells.Alum is aluminum sulfate, adding alum powder bars, which will affect the function of brain cells, which will affect and interfere with human consciousness and memory function. Invention content [0003] The purpose of the present invention is achieved through the following technical solutions: a method of processing a non -alum carrot juice noodles, the specific steps are as follows: [0004] 1. Development of carrot juice: preferably natural and non -public fresh carrots, clean it after cleaning, put it in the juice machine to sha...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L1/30
CPCA23L19/09A23L29/30A23V2002/00
Inventor 孙秀虎
Owner RUSHAN HUAMEI STARCH PROD
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