Production process for dried lotus root vermicelli

A production process and vermicelli technology, which is applied in food processing, food preparation, food drying, etc., can solve the problems of brittleness, lack of toughness, excessive raw powder, and high manual labor intensity, etc., and achieve a bright and tidy appearance, pure taste, and unique flavor Effect

Inactive Publication Date: 2014-08-20
广西马山县六合之家农产品加工厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the production of dried lotus root vermicelli is workshop-style production, the manual labor intensity is relatively high, and the drying method is mostly drying in the sun or drying naturally, so the output is low, the production cannot be scaled, and the product quality is not easy to control. Poor appearance quality, bent strips, many drawn strips, poor straight strips, too much raw powder, uneven product ripeness, easy to break and no toughness

Method used

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  • Production process for dried lotus root vermicelli

Examples

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Effect test

specific Embodiment 1

[0030] Specific embodiment 1 after cleaning and pulverizing the dry lotus root of the raw material, obtain the used slurry through 350 purpose vibrating sieving bed separation, control the slurry concentration to be 18 Baume degree, put into the mold and steam, the temperature in the mold is 103 degrees, The first drying oven temperature is 55 degrees, and the drying time is 50 minutes, and then the electric guillotine is used to cut the powder according to the requirements, and then enters the second drying. The oven temperature is 65 degrees, and the drying time is 7 hours. After the drying is completed It can be measured and packaged.

specific Embodiment 2

[0031] Specific embodiment 2 after cleaning and pulverizing the dry lotus root as a raw material, separate the used slurry through a 325-purpose vibrating sieving bed, control the slurry concentration to be 21 degrees Baume, put it into a mold and steam it, and the temperature in the mold is 100 degrees. The temperature of the first drying oven is 58 degrees, and the drying time is 55 minutes. Then, the electric guillotine is used to cut the powder according to the requirements, and then enters the second drying. The temperature of the oven is 70 degrees, and the drying time is 7.5 hours. After the drying is completed It can be measured and packaged.

specific Embodiment 3

[0032] Specific embodiment 3 after cleaning and pulverizing the dry lotus root as raw material, obtain the used slurry through 400 mesh vibrating sieving bed separation, control the slurry concentration to be 20 Baume degree, put into the mold and steam, the temperature in the mold is 100 degrees, The first drying oven temperature is 65 degrees, and the drying time is 60 minutes. Then, the electric guillotine is used to cut the powder according to the requirements, and then enters the second drying. The oven temperature is 70 degrees, and the drying time is 8 hours. After the drying is completed It can be measured and packaged.

[0033] The rehydration time of the dried lotus root vermicelli products obtained in the above three examples is less than 5 minutes, and there is no obvious melting phenomenon for more than 12 minutes. There is no broken strips and draws, which has good edibility, and the product has good storage resistance.

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Abstract

The invention discloses a production process for dried lotus root vermicelli. The production process sequentially comprises the following steps: washing, crushing, separating, rinsing, mixing pulp, steaming, drying, carrying out powder chopping, carrying out secondary drying and packaging. On the basis of a traditional production process of the dried lotus root vermicelli, an advanced food processing device and an advanced food process method are utilized and dried lotus roots are directly used as raw materials; in a process of producing the dried lotus root vermicelli, no additive is added; the dried lotus root vermicelli prepared by the process can be stored for a long time, has a transparent and ordered appearance, has a pure taste and a unique flavor, and is fragrant and smooth.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a production technology of dried lotus root vermicelli. Background technique [0002] Dry lotus root, scientific name edible canna, also known as canna taro, grows in subtropical hills and mountains, rich in calcium, phosphorus, iron and 17 kinds of amino acids, vitamin B, C, rich in nutrition and easy to digest, often eaten to benefit blood and nourish marrow , eliminate heat and moisten the lungs, prevent obesity. Dry lotus root vermicelli is one of the "three treasures" in Mashan County, Guangxi. Before the Spring Festival in 2007, the dried lotus root vermicelli in Mashan County was strictly reviewed and allowed to enter the banquet in the Great Hall of the People in Beijing and became the food of the state banquet. Because it is healthy, natural and delicious, dry lotus root vermicelli is more and more recognized and accepted by people in modern life, and gradually forms a d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/212A23L19/00
CPCA23L19/10A23L29/30A23N12/02A23V2002/00A23V2300/10
Inventor 零胜陆坛锋蓝华云
Owner 广西马山县六合之家农产品加工厂
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