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Alum-free celery juice starch noodle processing method

A processing method and technology of celery juice, applied in the field of vermicelli production technology, can solve the problems of affecting brain cell function, affecting, disturbing consciousness and memory function, etc., and achieve the effect that it is not easy to be boiled, and the taste is soft and smooth

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] A kind of alum-free celery juice vermicelli processing method, concrete steps are as follows:

[0018] 1. Preparation of celery juice: 50KG of natural pollution-free fresh celery is preferred, cleaned and crushed in a juicer, filtered through a 120-mesh sieve with a density of 120 mesh, and then passed through the celery juice with a Baume degree of 10°Bé Precipitation, stirring and concentration meet the process requirements;

[0019] 2. Making Gorgon paste: Gorgon paste can dissolve the dry starch granules well and stick together quickly, so that the kneaded dough forms a skeleton with regular arrangement and combination, strengthens the gluten and keeps the strips. The method is that every 100KG starch Add 30KG Baume degree 16°Bé celery juice to the dough, put the gorgon powder into the gorgon making machine, stir evenly, add purified tap water at room temperature, turn on the gorgon making machine, add cold water, and then prepare 100 ℃ which is 7 times the weight o...

Embodiment example 2

[0028] A kind of alum-free celery juice vermicelli processing method, concrete steps are as follows:

[0029] 1. Preparation of celery juice: choose 25KG of natural pollution-free fresh celery, clean it, put it into a juicer and crush it, pass through a 120-mesh sieve with a density of 120 mesh and filter under strong pressure, wait until the celery juice with a Baume degree of 10°Bé is passed through Precipitation, stirring and concentration meet the process requirements;

[0030] 2. Making gorgon paste: gorgon paste can dissolve the dry starch granules well and stick together quickly, so that the kneaded dough forms a skeleton with regular arrangement and combination, strengthens the gluten and keeps the sticks. The method is to add 15KG Baume degree 16°Bé celery juice to the dough for every 50KG starch, put the gorgon powder into the gorgon making machine, stir evenly, add purified tap water at room temperature, turn on the gorgon making machine, add cold water, and then pr...

Embodiment 3

[0039] A kind of alum-free celery juice vermicelli processing method, concrete steps are as follows:

[0040] 1. Preparation of celery juice: 10KG of natural pollution-free fresh celery is preferred. After cleaning, put it into a juicer and crush it. After passing through a 120-mesh sieve with a density of 120 mesh, filter under strong pressure, and wait until the celery juice with a Baume degree of 10°Bé passes Precipitation, stirring and concentration meet the process requirements;

[0041] 2. Making Gorgon paste: Gorgon paste can dissolve the dry starch granules well and stick together quickly, so that the kneaded dough forms a skeleton with regular arrangement and combination, strengthens the gluten, and keeps the strips. The method is to add every 30KG starch Add 10KG Baume degree 16°Bé celery juice to the dough, put the gorgon powder into the gorgon making machine, stir evenly, add purified tap water at room temperature, turn on the gorgon making machine, add cold water, a...

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PUM

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Abstract

The invention relates to an alum-free celery juice starch noodle processing method, which is characterized by comprising the following steps: preparing celery Juice, making starch sauce, mixing and kneading, vacuumizing, cooking starch until gelatinizing, cooling, freezing, unfreezing, drying, packaging and putting into warehouse. The produced celery juice starch noodle is made of pure natural pollution-free celery and refined 100% pure sweet potato starch with high quality, and has no pigment, food gum, alum and additive.

Description

technical field [0001] The invention relates to a manufacturing process of vermicelli, in particular to a processing method for alum-free celery juice vermicelli. Background technique [0002] Celery is rich in carbohydrates, protein and a lot of cellulose, which has the effects of invigorating the stomach, diuresis, lowering blood pressure, sedation, hemostasis, and treating constipation. Alum is aluminum sulfate, and the vermicelli added with alum will affect the function of brain cells, thereby affecting and interfering with people's consciousness and memory function. Contents of the invention [0003] The object of the present invention is achieved through the following technical solutions: a kind of alum-free celery juice vermicelli processing method, concrete steps are as follows: [0004] 1. Preparation of celery juice: choose natural and pollution-free fresh celery, clean it and put it into a juicer to crush it, pass through a 120-mesh sieve with a density of 120 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/30
CPCA23L33/105A23L29/30A23V2002/00
Inventor 孙秀虎
Owner RUSHAN HUAMEI STARCH PROD
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