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Manufacture method of konjac fine dried noodles

A production method and konjac technology, applied in food science and other directions, can solve the problems affecting the quality and taste of konjac noodles, and achieve the effects of improving effective nutritional value, simple process and convenient operation.

Inactive Publication Date: 2019-02-01
宋祥春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this method, konjac fine powder is still directly mixed with flour to make noodles without pretreatment, so that some toxins remain in konjac. Although it is not fatal, it will seriously affect the quality and taste of konjac noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation method of konjac vermicelli, comprises the following steps successively:

[0029] Pulverization: After fresh konjac is peeled and washed, it is sent into a pulverizer and pulverized to 100 mesh konjac flour;

[0030] Preparation of konjac paste: put konjac flour and water into the blender at a mass ratio of 1:30, stir evenly to obtain konjac pulp;

[0031] Pretreatment: put the konjac pulp into a cooker, heat and boil, then continue to boil for 100 minutes at a constant temperature of 95°C until the konjac pulp is fully cooked, and the water content of the cooked konjac pulp is 10%;

[0032] Cooling: cooling the well-done konjac pulp to normal temperature;

[0033] Preparation of mixture: after mixing konjac pulp and wheat flour in a ratio of 2:8 by weight, put it into a blender and stir evenly to obtain a mixture. During the stirring process, add 1% additives to the mixture. The additive is It is made by mixing edible salt and edible alkali in a...

Embodiment 2

[0037] A kind of preparation method of konjac vermicelli, comprises the following steps successively:

[0038] Grinding: after fresh konjac is peeled and washed, it is sent into a grinder and crushed to 110 mesh konjac flour;

[0039] Preparation of konjac paste: put konjac flour and water into the blender at a mass ratio of 1:40, and stir evenly to obtain konjac pulp;

[0040] Pretreatment: put the konjac pulp into a cooker, heat and boil it, then continue to boil it for 110 minutes at a constant temperature of 100°C until the konjac pulp is fully cooked, and the water content of the cooked konjac pulp is 15%;

[0041] Cooling: cooling the well-done konjac pulp to normal temperature;

[0042] Preparation of mixture: after mixing konjac pulp and wheat flour in a ratio of 3:7 by weight, put it into a blender and stir evenly to obtain a mixture. During the stirring process, add 1.1% additives to the mixture. The additive is It is made by mixing edible salt and edible alkali in...

Embodiment 3

[0046] A kind of preparation method of konjac vermicelli, comprises the following steps successively:

[0047] Grinding: After peeling and washing the fresh konjac, send it into the grinder and grind it to 120 mesh konjac flour;

[0048] Preparation of konjac paste: put konjac flour and water into the blender at a mass ratio of 1:50, stir evenly to obtain konjac pulp;

[0049] Pretreatment: Put the konjac pulp into the cooker, heat and boil, then continue to boil for 120 minutes at a constant temperature of 105°C until the konjac pulp is fully cooked, and the moisture content of the cooked konjac pulp is 20%;

[0050] Cooling: cooling the well-done konjac pulp to normal temperature;

[0051] Preparation of mixture: after konjac pulp and wheat flour are mixed in a ratio of 4:6 by weight, put into a blender and stir evenly to obtain a mixture. During the stirring process, add 1.2% additives to the mixture. The additive is It is made by mixing edible salt and edible alkali in a...

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PUM

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Abstract

The present invention discloses a manufacture method of konjac fine dried noodles. The manufacture method of the konjac fine dried noodles successively comprises the following steps: crushing, konjacsauce preparing, pretreating, cooling, semi-finished product preparing, noodle preparing and air-drying. The manufacture method is simple in technology and convenient in operation, can firstly completely remove toxic components in konjac sauce, then prepares the konjac fine dried noodles and effectively ensures the mouthfeel and quality of the konjac fine dried noodles.

Description

technical field [0001] The invention relates to the field of vermicelli production, in particular to a method for preparing konjac vermicelli. Background technique [0002] Konjac has been known as "removing intestinal sand" since ancient times. Konjac grows in sparse forests. The whole plant of konjac is poisonous, especially the tubers. It cannot be eaten raw. After poisoning, the tongue and throat are burning, itchy, and swollen; they need to be processed before eating. [0003] Vermicelli is a kind of hand-made pasta that is as thin as a hair, white and smooth, durable to storage and cooking. There are round and thin ones, and some are wide and flat. The varieties are divided into egg noodles, tomato noodles, spinach noodles, carrot noodles, kelp noodles, lysine noodles and so on. At present, vermicelli has formed a pattern of common development of staple food type, flavor type, nutrition type, and health care type. Vermicelli has always been one of the main noodles t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/10A23L33/00
CPCA23L7/109A23L19/115A23L33/00
Inventor 宋祥春
Owner 宋祥春
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