Nutritional konjac vermicelli and processing method thereof
A technology of konjac flour and nutrition, which is applied in the field of instant konjac flour and its production, can solve problems such as the destruction of nutrient components and the reduction of food nutritional value, and achieve the effects of small loss of nutrient components, diverse raw materials, and rich nutrition
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Embodiment 1
[0019] a. Add water to soften the jade konjac and konjac, peel them, and crush them into large particles; put the large particles of jade konjac and konjac into a steamer with tea water, and steam for 30-50 minutes at a temperature of 40°C-55°C minutes; after drying the steamed jade konjac and konjac, pulverize with a pulverizer, and cross a 140-180 mesh sieve to obtain jade konjac flour and konjac flour that remove peculiar smell and have gluten;
[0020] B. make big konjac flour with traditional method, with 50 kilograms of big konjac flour, 20 kilograms of wheat flour and step 1 made jade konjac flour 20 kilograms, 10 kilograms of konjac flour and 10 kilograms of vegetable dry product, shiitake mushroom dry product Put 2 kg into the noodle mixer and mix evenly, add water, and stir evenly to get the raw material;
[0021] c. Send the raw material into the self-cooked double-tube vermicelli machine to form konjac flour.
Embodiment 2
[0023] The processing of a. jade konjac, konjac is described with embodiment 1 step a.
[0024] B. make big konjac flour with traditional method, with 40 kilograms of big konjac flour, 30 kilograms of wheat flour and step 1 made jade konjac flour 10 kilograms, 20 kilograms of konjac flour and 10 kilograms of chicken floss, put into kneading surface Mix evenly in the machine, add water, stir evenly to get raw material;
[0025] c. Send the raw material into the self-cooked double-tube vermicelli machine to form konjac flour.
Embodiment 3
[0027] The processing of a. jade konjac, konjac is described with embodiment 1 step a.
[0028] B. make big konjac flour with traditional method, 25 kilograms, 30 kilograms of konjac flour and strawberry dry product 15 kilograms of made in 30 kilograms of big konjac flours, 15 kilograms of wheat flour and step 1, put into and Mix evenly in the noodle machine, add water, and stir evenly to get the raw material;
[0029] c. Send the raw material into the self-cooked double-tube vermicelli machine to form konjac flour.
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