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Kelp vermicelli

A technology of kelp and vermicelli, applied in the direction of food science, etc., can solve the problems of single species, inability to meet the needs of diversified diets, and cannot be eliminated, and achieve the effect of delicate taste, rich nutrition without loss, and rich nutrition

Inactive Publication Date: 2019-11-19
广西益品王食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of kelp vermicelli. The technical problem to be solved is: the situation of adding additives such as alum and gelatin in the industry cannot be eliminated at all, and the variety is single, which is a big step behind the development of noodle production and cannot satisfy people. The need for dietary diversity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] The principles and features of the present invention are described below, and the examples given are only used to explain the present invention, and are not intended to limit the scope of the present invention.

[0009] The kelp vermicelli is composed of the following raw materials in parts by weight: 80 parts of Yuchi rice, 20 parts of Jinyou 207 rice, 10 parts of potato, 10 parts of cassava, 12 parts of kelp, 6 parts of egg and 4 parts of kudzu root. The above-mentioned raw materials are gelatinized, and the resulting paste is cut and shaped.

[0010] The produced kelp vermicelli has a peak viscosity of 254.4RVU, a maintained viscosity of 183.0CP, a breakage value of 71.4RVU, a final viscosity of 366.4CP, a recovery value of 112.0RVU, and a gelatinization temperature of 86.2 degrees.

[0011] This example uses a variety of raw materials, reasonable proportions, no alum, no gelatin, zero additives, and the vermicelli is rich in nutrition; it is changed to paste cutting...

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PUM

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Abstract

The invention relates to kelp vermicelli which is prepared from the following raw materials in parts by weight: 80 parts of Yuchi rice, 20 parts of Jinyou 207 rice, 10 parts of potato, 10 parts of cassava, 12 parts of kelp, 6 parts of egg and 4 parts of radix puerariae. Compared with the prior art, for the kelp vermicelli provided by the invention, a product adopts various raw materials and is reasonable in proportion and free of alum, gelatin and additives, and vermicelli is rich in nutrition; by changing forming of the kelp vermicelli into paste cutting and forming, through a precise raw material ratio, the raw materials generate physical free ion denaturalization in the pastification and pulping production process, so that the product is not lost and richer in nutrition in the whole production process, resistant to boiling and soaking and fine and smooth in taste and is more tough and smooth; and the kelp is capable of increasing the nutritive value and improving the taste.

Description

technical field [0001] The invention relates to a kelp vermicelli. Background technique [0002] Vermicelli and vermicelli have a long history, with a history of more than a thousand years in my country, and they are produced all over the country. Because vermicelli is rich in carbohydrates, dietary fiber, protein, niacin and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium, etc., it has good flavor attachment, and it can absorb the taste of various delicious soups. The vermicelli itself is soft and smooth, refreshing and pleasant. It can be boiled, fried, mixed, and can also be stuffed and coated. It is suitable for meat and vegetables, and is deeply loved by people. [0003] Since January 1, 2005, the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China has included starch products in the management of the food quality and safety market access system, eliminated a number of small workshops with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L19/12A23L17/60A23L15/00
CPCA23L7/10A23L15/00A23L17/60A23L19/10A23L19/11A23L19/12
Inventor 李军
Owner 广西益品王食品有限公司