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Preparation method of special sweet potato vermicelli for spicy hot pot

A sweet potato vermicelli, malatang technology, applied in the directions of bacteria, application, food science, etc. used in food preparation, can solve the problems of endangering consumers' health, loss of strength and taste, uneven prices, etc., and achieve shortened rehydration. effect of time, increased softness, simple method

Inactive Publication Date: 2017-09-26
肥西县金桥红薯专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sweet potato vermicelli, sweet potato vermicelli, slipknot and sweet potato vermicelli are ancient Han traditional delicacies. The main raw material is fresh sweet potato, which has the characteristics of long-cooking, delicious fragrance and various eating methods. It is a popular and common food in most parts of China. ; There are various brands of sweet potato vermicelli currently available in the market, and the prices are also uneven, and most of the vermicelli are not resistant to cooking, and they will lose their flavor after cooking for a short time, and there are only very few sweet potato vermicelli specially used for spicy soup , the vermicelli added in Malatang is usually blanched for a short time, therefore, the vermicelli needs to have good flexibility and rehydration, but some unscrupulous merchants add a large amount of additives in order to increase the rehydration of vermicelli, which seriously endangers the health of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of sweet potato vermicelli special for spicy soup, comprises the following steps:

[0022] (1) Sweet potato crushing: choose fresh and complete sweet potatoes with a unit weight of 200~500g, wash the soil, put the sweet potatoes in clean water, and wash them ultrasonically at 32kHz for 30 minutes, take them out, rinse them with clean water, and remove the residues on the sweet potatoes Sediment, to ensure that the sweet potato vermicelli has no gritty feeling, crush to 60 mesh to obtain sweet potato pulp;

[0023] (2) Crush the japonica rice: wash the japonica rice, drain the water, put it in a sandwich pot, fry it at 80-85°C until it is burnt, grind it to 80 mesh, filter it, and get the japonica rice flour;

[0024] (3) Boiling the japonica rice: add the japonica rice powder into water 300 times the weight of the japonica rice, heat to boil, boil until the volume is 1 / 10 of the original volume, and cool down to room temperature naturally, s...

Embodiment 2

[0036] A kind of preparation method of sweet potato vermicelli special for spicy soup, comprises the following steps:

[0037] (1) Sweet potato crushing: choose fresh and complete sweet potatoes with a unit weight of 200~500g, wash the soil, put the sweet potatoes in clean water, and wash them ultrasonically at 33kHz for 35 minutes, take them out, rinse them with clean water, and remove the residues on the sweet potatoes Sediment, to ensure that the sweet potato vermicelli has no gritty feeling, crush to 60 mesh to obtain sweet potato pulp;

[0038] (2) Crush the japonica rice: wash the japonica rice, drain the water, put it in a sandwich pot, fry it at 80-85°C until it is burnt, grind it to 80 mesh, filter it, and get the japonica rice flour;

[0039] (3) Boiling the japonica rice: add the japonica rice powder into water 350 times the weight of the japonica rice, heat to boil, boil until the volume is 1 / 10 of the original volume, and cool down to room temperature naturally, s...

Embodiment 3

[0051] A kind of preparation method of sweet potato vermicelli special for spicy soup, comprises the following steps:

[0052] (1) Sweet potato crushing: choose fresh and complete sweet potatoes with a unit weight of 200~500g. After washing the soil, put the sweet potatoes in clean water and wash them ultrasonically at 34kHz for 40 minutes. After taking them out, rinse them with clean water to remove the residues on the sweet potatoes Sediment, to ensure that the sweet potato vermicelli has no gritty feeling, crush it to 80 mesh, and obtain sweet potato pulp;

[0053] (2) Crush the japonica rice: wash the japonica rice, drain it, put it in a sandwich pot, fry it at 85°C until it is burnt, grind it to 100 mesh, filter it, and get the japonica rice flour;

[0054] (3) Boiling the japonica rice: add the japonica rice powder into water 400 times the weight of the japonica rice, heat to boil, boil until the volume is 1 / 10 of the original volume, and cool down to room temperature na...

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PUM

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Abstract

The invention mainly relates to the technical field of vermicelli processing, and discloses a preparation method of special sweet potato vermicelli for spicy hot pot. The method comprises the following steps of sweet potato crushing, polished round-grained rice crushing, polished round-grained rice boiling, starching obtaining, starch drying, starch mixing, starch screening, drying and packaging. The method is simple; the mass production can be performed; the rehydration time of the obtained sweet potato vermicelli is 2 to 3 minutes; the rehydration rate reaches 287 percent; the fast hot blanching can be fast realized; the boiling-resistant performance is high; after the hot boiling, the taste is also cool, smooth and elastic after the heat insulation for 10 minutes; the variety of the sweet potato vermicelli in the market is increased, so that the economic income is improved by 10.6 percent; after the polished round-grained rice is stir-fried to a burnt state, crushing and boiling are performed; the polished round-grained rice pulp is fine and thick; the fragrance is intense; after the polished round-grained rice pulp is added into the sweet potato starch, the nutrition ingredients are rich; the softness and the rehydration performance of the sweet potato vermicelli can be enhanced; the preparation time of the spicy hot pot is reduced; lactobacilli are added into the sweet potato dry starch; the starch dough pH is reduced; after a great number of micromolecular nutrition ingredients generated through fermentation are cooked, the boiling-resistant performance of the vermicelli can be improved.

Description

technical field [0001] The invention mainly relates to the technical field of vermicelli processing, in particular to a method for preparing sweet potato vermicelli special for spicy soup. Background technique [0002] Sweet potato vermicelli, sweet potato vermicelli, slipknot and sweet potato vermicelli are ancient Han traditional delicacies. The main raw material is fresh sweet potato, which has the characteristics of long-cooking, delicious fragrance and various eating methods. It is a popular and common food in most parts of China. ; There are various brands of sweet potato vermicelli currently available in the market, and the prices are also uneven, and most of the vermicelli are not resistant to cooking, and they will lose their flavor after cooking for a short time, and there are only a few sweet potato vermicelli specially used for spicy soup , the vermicelli added in Malatang is usually blanched for a short time, therefore, the vermicelli needs to have good flexibil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L19/10A23L3/44A23L7/10A23L3/36
CPCA23L3/36A23L3/44A23L7/10A23L19/105A23L29/30A23V2400/137A23V2400/125A23V2400/123A23V2400/51
Inventor 黄学应
Owner 肥西县金桥红薯专业合作社
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