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Vermicelli production method

A production method and technology of vermicelli, applied in the field of vermicelli production, can solve the problems of many harmful substances, single nutritional components, uneven thickness of vermicelli, etc., and achieve the effect of simple and easy method

Inactive Publication Date: 2016-07-13
王德生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The vermicelli made by the traditional method has the disadvantages of single nutrient content and uneven thickness of the vermicelli obtained from the production.
And existing vermicelli needs to add alum, edible glue, whitening agent to improve the quality of vermicelli in the processing process, but these additives exist more harmful substances to the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0021] A kind of vermicelli production method that the embodiment of the present invention provides, this method may comprise the following steps:

[0022] Step 1: Thinning, take 4-6 kg of potato starch into the container for thickening, add 2.8-4.2 parts by weight of warm boiled water at 25-30°C to make a paste, and pour the boiled water along the middle part of the paste Pour in and stir rapidly until the paste forms a lump;

[0023] Step 2: kneading dough, take 90-110 kg of potato starch, 30-35 egg whites and 45-55 g of salt, add them into the kneading container, take the dough and put it into the kneading container Stir evenly to knead the dough, ensure that the water content of the kneaded dough is between 48% and 50%, and the temperature is between 35 and 45°C;

[0024] Step 3: Boiling water to drain the strips, take a pot filled with water, boil the water in the pot for use; put the reconciled noodles into the strip leakage machine set on the upper part of the pot, and...

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PUM

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Abstract

The invention discloses a vermicelli production method. According to the method, vermicelli can be obtained through starchy sauce blending, dough kneading, vermicelli leaking in boiling water, cold bath and drying, and bundling package. Egg liquid is added into the vermicelli, so that the vermicelli obtained through manufacturing has richer and balanced nutrition. The method provided by the invention has the advantages that the method is simple and convenient; the implementation is easy; the addition of additives such as alaum, edible colloid and brightening agents is not needed. Egg white and edible salt are added for blending; all raw materials are pure natural and nuisanceless. The vermicelli obtained through manufacturing is white, has uniform fineness and much nutrition. The vermicelli is suitable for vegetable braising, vegetable stir-frying and cold vegetable dish in sauce.

Description

technical field [0001] The invention relates to the technical field of vermicelli processing, in particular to a production method of vermicelli. Background technique [0002] Vermicelli is one of the favorite home-cooked foods of our people. Vermicelli is a filamentous or strip-shaped starch product processed from plant materials such as potatoes, beans or miscellaneous grains, and is off-white, yellow or tan. Vermicelli is rich in minerals such as carbohydrates, protein, niacin, calcium, iron, bait, phosphorus, and sodium. In addition, vermicelli has a good taste, which can absorb the taste of various delicious soups. Therefore, vermicelli is one of the common materials used to make soup. The cooked vermicelli is soft and smooth, refreshing and pleasant. The traditional method of making vermicelli is to directly process corn, sweet potato, potato and other starch-rich plants through processes such as crushing, refining, pulp and residue separation, starch extraction, phys...

Claims

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Application Information

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IPC IPC(8): A23L29/30
Inventor 王德生
Owner 王德生
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