Preparation method for alum-free vermicelli

A technology for vermicelli and starch, applied in the field of preparation of alum-free vermicelli, can solve problems such as hidden health risks, children's growth and development, and intellectual impact.

Inactive Publication Date: 2015-07-01
HEBEI ZHONGSHU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In order to improve the toughness of vermicelli, most vermicelli contain alum, long-term consumption will cause...

Method used

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Examples

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Embodiment Construction

[0024] The technical solutions in the embodiments of the present invention are clearly and completely described below. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0025] In the following description, a lot of specific details are set forth in order to fully understand the present invention, but the present invention can also be implemented in other ways different from those described here, and those skilled in the art can do it without departing from the meaning of the present invention. By analogy, the present invention is therefore not limited to the specific examples disclosed below.

[0026] The present invention can be made by following technological operation:

[0027] Paste: Add 1:0.8 (water)...

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PUM

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Abstract

The invention discloses a preparation method for alum-free vermicelli, and relates to the field of food processing. The preparation method for alum-free vermicelli disclosed by the invention comprises the following processing steps: beating into paste, kneading dough, forming, cooling, hydrolyzing, drying and packaging. The preparation method for alum-free vermicelli, disclosed by the invention, achieves the following beneficial effects: salt and alkali in a certain ratio are mixed to replace alum, and the toughness of the vermicelli is improved by controlling physical parameters such as temperature and humidity, so that the vermicelli is smooth in taste, elastic, glossy and healthy, and achieves the requirements of food safety.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing alum-free vermicelli. Background technique [0002] Vermicelli, also known as vermicelli, is a filamentous or strip-shaped dry starch product made from sweet potatoes and potato raw materials. Vermicelli and vermicelli are thread-like or strip-like dry starch products made from beans, potatoes and miscellaneous grains. [0003] The traditional production process of vermicelli can be roughly divided into the following categories: [0004] Manual process: [0005] Selecting materials and extracting flour → adding ingredients and making cornstarch → adding alum and kneading noodles → boiling water and drying strips → drying strips in a cold bath → bundling and packaging. [0006] Mechanized processing method: [0007] Coating process: refined starch raw material→mixing→coating→gelatinization and decloth→pre-drying→aging→cutting and forming→drying→packaging→f...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L29/30
Inventor 刘云峰
Owner HEBEI ZHONGSHU FOOD CO LTD
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