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Refined multi-component mixing tough fragrant powder

A kind of tough fragrant powder and multiple technology, which is applied in the field of refining multi-component mixed tough fragrant powder, can solve the problems of lack of original taste of products, labor-intensive and raw materials, low yield, etc., and achieve the goal of promoting the development of planting area, overcoming cumbersome lags and scientific preparation methods. Effect

Inactive Publication Date: 2017-06-20
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For a long time, the production of southern rice noodles, especially native miscellaneous grain noodles, has mostly been made by crushing, grinding, filtering, and then cooking the miscellaneous grains. However, the production procedures are cumbersome, labor-intensive and raw materials are consumed, the output is low-cost, and the original taste of the product is lacking. Therefore, it is necessary to inherit the tradition. On the basis of the production of special miscellaneous grain powder, the processing technology is improved, that is, a method of fast and high-quality production of green earthy flavor powder based on local miscellaneous grains is invented to meet the growing product demand of the urban and rural specialty food markets and the majority of residents

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the sweet potato, potato, cassava and taro of native miscellaneous grains main ingredient are carried out cleaning and peeling process respectively with cleaning machine earlier, and with 10 as base rate, by the sweet potato, potato, cassava, taro of native miscellaneous grains main ingredient Weigh 80kg of sweet potatoes, 50kg of potatoes, 20kg of cassava, and 30kg of taro at a ratio of 8:5:2:3, and crush them into main slurry with a pulverizer; weigh 2kg of peanut oil according to the proportion of peanut oil and flavoring agent in ingredients: 0.2:0.1 1. Flavoring agent 1kg, and stir it into a batching slurry with a mixer. Taking 100 as the base ratio again, weigh 700 kg of the main slurry and 30 kg of the batching slurry according to the ratio of the main slurry and the batching slurry at 7: 0.3, and stir them evenly with a mixer.

[0017] Put the stirred green earthy powder into a cooking machine for 1-2 hours of water-proof heating and cooking, then ...

Embodiment 2

[0020] Embodiment 2: earlier with cleaning machine, the sweet potato, potato, cassava, taro of native miscellaneous grains main ingredient are carried out cleaning and peeling process respectively, and with 10 as base rate, by the sweet potato, potato, cassava, taro of native miscellaneous grains main ingredient The ratio is 7:6:2.5:2.5 Weigh 70kg of sweet potatoes, 60kg of potatoes, 25kg of cassava, and 25kg of taro, and use a pulverizer to pulverize and refine them into the main slurry; according to the ratio of peanut oil and flavoring agent of the ingredients is 0.25:0.15, weigh 2.5kg of peanut oil kg, flavoring agent 1.5kg, and stir it into a batching slurry with a mixer. Taking 100 as the base ratio again, weigh 650 kg of the main slurry and 20 kg of the ingredient slurry according to the ratio of the main slurry and the batching slurry at 6.5: 0.2, and stir them evenly with a mixer.

[0021] Put the stirred green earthy powder into a cooking machine for 1.5 hours of wat...

Embodiment 3

[0024] Embodiment 3: earlier with cleaning machine, the sweet potato, potato, cassava, taro of native miscellaneous grains main ingredient are carried out cleaning and peeling process respectively, and with 10 as base rate, by the sweet potato, potato, cassava, taro of native miscellaneous grains main ingredient Weigh 60kg of sweet potatoes, 70kg of potatoes, 30kg of cassava, and 20kg of taro at a ratio of 6:7:3:2, and crush and refine them into main slurry with a pulverizer; weigh 3kg of peanut oil according to the proportion of peanut oil and flavoring agent in ingredients: 0.3:0.2 , Flavoring agent 2kg, and stir into batching slurry with mixer. Then take 100 as the base ratio, weigh 600 kg of the main slurry and 10 kg of the ingredient slurry according to the ratio of the main slurry and the batching slurry at 6: 0.1, and stir them evenly with a mixer.

[0025] Put the stirred green earthy powder into a cooking machine for 2 hours of water-proof heating and cooking, then us...

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Abstract

The invention relates to refined multi-component mixing tough fragrant powder. The preparation method comprises: respectively washing and peeling native coarse cereal main materials by using a cleaning machine; by adopting 10 as a base rate, weighing the native coarse cereal main materials such as sweet potato, potato, manihot esculenta crantz and taro according to a ratio of 8-6:5-7:2-3:3-2, crushing and thinning with a crusher to obtain a main material slurry, weighing ingredients such as peanut oil and a flavoring agent according to a ratio of 0.2-0.3:0.1-0.2, and uniformly stirring with a stirrer to form an ingredient slurry; by adopting 100 as a base rate, weighing the main material slurry and the ingredient slurry according to a ratio of 7-6:0.3-0.1, uniformly stirring with the stirrer, pouring into a cooking machine, carrying out water isolation heating cooking for 1-2 h, and uniformly stirring with a stirrer to form a cooked slurry having a certain toughness; and rolling into sheets by using a roller press, cutting into required vermicelli by using a vermicelli cutting machine, baking for 25-35 min with a baking machine, and packaging with a special packaging machine and a packaging box bag to prepare the qualified high-quality delicious and green soil flavor powder.

Description

technical field [0001] The invention relates to a tough face powder, in particular to a refined multi-component mixed tough face powder. [0002] technical background [0003] For a long time, the production of southern rice noodles, especially native miscellaneous grain noodles, has mostly been made by crushing, grinding, filtering, and then cooking the miscellaneous grains. However, the production procedures are cumbersome, labor-intensive and raw materials are consumed, the output is low-cost, and the original taste of the product is lacking. Therefore, it is necessary to inherit the tradition. On the basis of the production of special miscellaneous grain powder, the processing technology is improved, that is, to invent a method for fast and high-quality production of green earth flavor powder based on local miscellaneous grains, so as to meet the growing product demand of the urban and rural specialty food market and the general residents. Contents of the invention [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L19/10A23L19/12
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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