Fresh-keeping treating method for fresh-wet instant vermicelli

A processing method and technology for vermicelli, which are applied in the field of fresh-keeping treatment of fresh and wet instant vermicelli, can solve the problems of insufficient sterilization effect, easy to swell and break bags, etc., and achieve the effects of improving production efficiency and sterilizing effect, prolonging shelf life, and maintaining clean processing.

Inactive Publication Date: 2016-07-06
SOUTHWEST UNIV
View PDF9 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the shortcomings of the prior art described above, the purpose of the present invention is to provide a fresh-keeping treatment method for fresh and wet instant vermicelli, which is used to solve the problems in the prior art that the microwave sterilization is easy to expand and the bag is broken, and the sterilization effect is insufficient.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fresh-keeping treating method for fresh-wet instant vermicelli

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A fresh-keeping treatment method for fresh and wet instant vermicelli, comprising the steps of:

[0032] (1) Pre-treatment of vermicelli: the rice is washed, crushed, adjusted in humidity, extruded and matured, cut off, and hung on a pole to make fresh and wet rice vermicelli. During the process, ozone sterilization is used for more than 30 minutes. The ozone disinfection is relatively uniform, and there is no dead angle, and the disinfection effect is good. The longer the disinfection time, the better, but in consideration of energy consumption, 30 minutes of disinfection can achieve the goal. The moisture content of the fresh wet vermicelli after the treatment is 45wt%. If the water content is too high, the vermicelli will stick and affect the quality of the finished product. If the water content is too low, the vermicelli will be burnt during subsequent microwave drying, which will also affect the quality of the finished product.

[0033] (2) Bagging: put the rice v...

Embodiment 2

[0039] A fresh-keeping treatment method for fresh and wet instant vermicelli, comprising the steps of:

[0040](1) Pre-treatment of vermicelli: mix sweet potato starch and ingredients into a self-cooked vermicelli machine to extrude and ripen to obtain fresh and wet sweet potato vermicelli. After cutting off the hanging rod, send it to a dynamic temperature-variable freezing workshop for aging treatment for about 40 hours (8 hours between 1 and 5°C) , -1~-6℃ for 14h, -15~-18℃ for 20h), during the vermicelli aging process, use ozone to sterilize for 30 minutes. Send the frozen and aging vermicelli into the room temperature thawing warehouse for strong wind convection to thaw the loose powder naturally. During the thawing period, turn on the ultraviolet germicidal lamp to maintain a low-bacteria environment in the thawing warehouse. The water content of the fresh wet vermicelli after the treatment is 40wt%.

[0041] (2) Bagging: Put the thawed loose sweet potato vermicelli with...

Embodiment 3

[0051] A fresh-keeping treatment method for fresh and wet instant vermicelli, comprising the steps of:

[0052] (1) Vermicelli pre-treatment: Potato starch, cooked Gorgon (i.e. starch gelatinized pulp) and ingredients are mixed with water in the dough mixer, and then sent to the vacuum dough mixer with a vacuum degree of 0.085-0.096 MPa to remove the air in the dough. Reduce broken strands and finished product air bubbles. The degassed dough is put into the powder leaking machine to be formed, and the formed vermicelli is cured in hot water at 90-98°C for 30-50s, cooled in cold water, and then pickled in acid water with a pH of 4.0-5.0 for 30-70s. Take out, cut off the vermicelli and hang it on the pole, blow off the water on the surface of the vermicelli with cold wind to keep the surface of the fresh and wet vermicelli dry, and then send the vermicelli to the dynamic temperature-variable freezing workshop for aging treatment for about 48 hours (1~5℃ for 8 hours, -1~-6 16h d...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a fresh-keeping treating method for fresh-wet instant vermicelli. The fresh-keeping treating method includes the steps of freezing, aging, bagging, microwave sterilizing, hot sealing, water dip sterilizing and cooling. According to the fresh-keeping treating method, as hot sealing is carried out after microwave heating, the problems that microwave heating is prone to bag expanding and bag breaking in the prior art are effectively solved; meanwhile, as microwave sterilization and water dip sterilization are combined, the sterilizing time is obviously shortened, production cost is reduced, and production efficiency is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh-keeping treatment method for fresh wet instant vermicelli. Background technique [0002] Vermicelli is a kind of rice product and starch product invented in my country, including rice vermicelli, potato vermicelli (silk), bean vermicelli (silk), etc., because it has been cooked and aged, it has the advantages of convenient cooking, sticky and smooth taste, etc. , deeply loved by consumers. However, fresh vermicelli is easy to rot and deteriorate due to high moisture content, and the shelf life is only 1 to 3 days. Usually, it needs to be dried into dry vermicelli for preservation. Dry vermicelli has high energy consumption and high production cost. Second, dry vermicelli needs to be soaked in water when cooking. After just can use, convenience is poor, more can not directly make the traditional convenience vermicelli that brews edible, such as snack products such ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/36A23L3/26A23L3/10
CPCA23L3/361A23L3/10A23L3/26
Inventor 刘雄叶敏陈厚荣
Owner SOUTHWEST UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap