Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of beef and corn vermicelli

A technology of cornstarch and beef, which is applied in the direction of food science, etc., can solve the problems of no fragrance, insufficient vermicelli strength, easy to paste soup, etc., and achieve the effect of fragrance, nutrition and health care, good overall taste, and uniformity

Inactive Publication Date: 2017-05-10
邓勇
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this patent still has the following defects in the actual use process: one is that toxic alum is added in the preparation process, which is easy to cause harm to the human body; The vermicelli is not strong enough, not resistant to frying, easy to paste soup, crisp and easy to break
The 3rd, the corn vermicelli produced is white flavor, and mouthfeel is relatively poor and does not have fragrance, is difficult to promote people's appetite

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of beef corn vermicelli, comprising the following steps:

[0016] (1) Prepare materials, prepare 100 parts of cornstarch, 30 parts of water, 8 parts of protein, 14 parts of raw beef and 1 part of salt according to the weight ratio;

[0017] (2) Pretreatment: Cook the raw beef, bake it in a microwave oven to remove 90% of the moisture in the cooked beef, then use a meat grinder to grind the cooked beef into powder, then dry the beef powder again, and dry the dried beef The beef powder is passed through a 20-mesh sieve;

[0018] (3) Mixing, first add protein and salt to water and mix evenly, then add beef powder and cornstarch to water and mix evenly, and finally get a dough, in which beef powder and cornstarch need to be pre-mixed evenly before adding to the water ;

[0019] (4) into silk, put the dough into the wire extruder to extrude the vermicelli according to a fixed length, and quickly put the vermicelli into the boiling water pot for 3 minut...

Embodiment 2

[0021] A preparation method of beef corn vermicelli, comprising the following steps:

[0022] (1) Prepare materials, prepare 110 parts of cornstarch, 40 parts of water, 12 parts of protein, 20 parts of raw beef and 3 parts of salt according to the weight ratio;

[0023] (2) Pretreatment: Cook the raw beef, bake it in a microwave oven to remove 90% of the moisture in the cooked beef, then use a meat grinder to grind the cooked beef into powder, then dry the beef powder again, and dry the dried beef The beef powder is passed through a 40-mesh sieve;

[0024] (3) Mixing, first add protein and salt to water and mix evenly, then add beef powder and cornstarch to water and mix evenly, and finally get a dough, in which beef powder and cornstarch need to be pre-mixed evenly before adding to the water ;

[0025] (4) into shreds, put the dough into the wire extruder to extrude the vermicelli according to a fixed length, and quickly put the vermicelli into the boiling water pot for 6 m...

Embodiment 3

[0027] A preparation method of beef corn vermicelli, comprising the following steps:

[0028] (1) Prepare materials, prepare 104 parts of cornstarch, 36 parts of water, 11 parts of protein, 17 parts of raw beef and 2 parts of salt according to the weight ratio;

[0029] (2) Pretreatment: Cook the raw beef, bake it in a microwave oven to remove 90% of the moisture in the cooked beef, then use a meat grinder to grind the cooked beef into powder, then dry the beef powder again, and dry the dried beef The beef powder is passed through a 30-mesh sieve;

[0030] (3) Mixing, first add protein and salt to water and mix evenly, then add beef powder and cornstarch to water and mix evenly, and finally get a dough, in which beef powder and cornstarch need to be pre-mixed evenly before adding to the water ;

[0031] (4) into shreds, put the dough into the wire extruder to extrude the vermicelli according to a fixed length, and quickly put the vermicelli into the boiling water pot for 35 ...

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 discloses a preparation method of beef and corn vermicelli. The preparation method comprises the following steps: (1) getting raw materials ready, specifically, preparing corn starch, water, egg white, raw beef and salt according to a weight ratio; (2) carrying out pretreatment, specifically, cooking the raw beef thoroughly, removing 90% of water in the cooked beef, grinding the cooked beef into powder, and then drying the beef powder; (3) mixing, specifically, firstly adding the egg white and the salt into the water and evenly mixing, then adding the beef powder and the corn starch into the water and evenly mixing so as to finally obtain a dough; (4) forming vermicelli, specifically, putting the dough into a vermicelli extruding machine, extruding the vermicelli with a fixed length, putting the extruded vermicelli into a boiling pot and cooking for 3-6min, fishing out the cooked vermicelli from the pot and drying in the air, and finally, packaging the vermicelli by using plastic bags. The method mainly has the beneficial effects that 1, the connection closeness of the corn starch can be improved, so that the produced vermicelli has better toughness; 2, the corn vermicelli has fragrance and higher nutritional and health care values, so that the aim of prompting the appetitive of people is achieved.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of beef and corn vermicelli. Background technique [0002] Corn, also known as corn, cob, corn. In addition to carbohydrates, corn also contains a large number of nutritional and health substances, such as protein, fat, carotene, riboflavin, etc. These substances are of great benefit to the prevention of heart disease, cancer and other diseases. Because vermicelli is one of the home-cooked food that our people like, so the technical scheme of preparing corn vermicelli from corn has also been proposed in the prior art, as Chinese patent No. " 201310647998.X " disclosed a kind of The technical method for making corn vermicelli, the technical scheme includes the following steps: (1) Screening: select fresh and dry corn without pests and diseases as raw materials; sundries; (3) soaking and beating: immerse the screened corn in each pool according to the quantity required by...

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
IPC IPC(8): A23L29/30
Inventor 邓勇
Owner 邓勇
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com