Manufacturing method of vermicelli

Abstract

The invention provides a manufacturing method of vermicelli, and belongs to the field of vermicelli manufacturing. The method comprises the following concrete steps: (1) material preparation: selecting sweet potatoes, corn, and rhizomes of fourleaf paris; (2) material treatment: putting cleaned sweet potatoes, corn, and rhizomes of fourleaf paris into a pulverizer, and conducting crushing; (3) material steaming: ladling a stirred stiff mixture into a food steamer, after steaming, putting vermicelli cakes into cold water for soaking and cooling, and after soaking and cooling, conducting refrigeration; (4) material drying and cutting: putting obtained vermicelli cakes into a drying oven, conducting drying, and conducing cutting with a machine; and (5) vermicelli shaping: subjecting dried sheet jelly strips to filament planing with a filament planing machine. The method adopts mechanization in a manufacturing process with uniform operating standards so as to prepare the vermicelli uniform in appearance and mouth feel. The method reduces manpower and raises production and processing efficiency. The obtained vermicelli is rich in nutrients, contains no chemical substances, and is a safe and green food. Moreover, the dying step can guarantee that the vermicelli is fixed in shape and convenient for storage.

Description

technical field [0001] The invention relates to a production method, in particular to a production method of vermicelli. Background technique [0002] Vermicelli is the most common food in people's diet. It is usually made of starch. The existing vermicelli has single nutritional content and poor flavor, especially if it is not cooked for a long time, it is easy to become mushy. It is rich in nutrients and has a smooth taste. The vermicelli is full of toughness. Some existing vermicelli will use a single potato, dry lotus root or corn to make vermicelli. Due to the influence of the process, the vermicelli produced has a bad taste and uses different additives, which may easily make people feel uneasy. Feeling, the patent document CN102048082 has announced a kind of kneading the starch and putting it into a colander, then making it evenly fall into the boiling water pot, and taking it out to make vermicelli. This method is time-consuming, laborious, inefficient, and unsafe fo...

AI Technical Summary

Problems solved by technology

[0002] Vermicelli is the most common food in people's diet. It is usually made of starch. The existing vermicelli has single nutritional content and poor flavor, especially if it is not cooked for a long time, it is easy to become mushy. Rich in nutrients, the taste is smooth

The vermicelli is full of toughness. Some existing vermicelli will use a single potato, dry lotus root or corn to make vermicelli. Due to the influence of the craftsmanship, the vermicelli produced has a bad taste and uses different additives, which may easily make people feel uneasy. I feel that the patent document CN102048082 has announced a method of kneading the starch and putting it into a colander, and then making it evenly fall into the boiling water pot, and taking it out to make vermicelli. This method is time-consuming, laborious, inefficient, and unsafe for people. , and the finished vermicelli products have different lengths and different tastes; and CN101288453 discloses a new process for making mung bean vermicelli, and announces the recycling technology of Physalis pulp, which belongs to the reuse of pulp, and "leaking powder" is also mentioned in the claims , its production process is as primitive as the previous patent document, and in addition, the description only briefly mentions "centrifuge dehydration and box drying", without explaining the detailed production process of mung bean vermicelli, and the production process is not fully disclosed