Preparation method of alum-free sweet potato vermicelli
A technology of sweet potato vermicelli and its production method, which is applied in the fields of climate change adaptation, food science, etc., and can solve the problems of easy mushing, uncookable vermicelli, irreplaceability, etc., and achieve the effect of smooth entrance and good taste
Pending Publication Date: 2022-08-09
安徽金香丝薯业有限公司
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AI Technical Summary
Problems solved by technology
However, due to the lack of relevant standards and mandatory requirements for the current vermicelli production process, different manufacturers have different methods
Some manufacturers even add relatively low-priced cornstarch, tapioca starch, wheat starch, etc. in order to reduce production costs, and some also use other auxiliary materials such as alum and edible glue, which are unsafe and unhygienic to eat.
The vermicelli produced by the traditional vermicelli production process is not resistant to cooking, easy to burn, and has a poor taste
[0003] Therefore, with the improvement of people's living standards, consumers have higher and higher requirements for food safety, and some products with poor food quality will be eliminated by the market. In the processing industry, the assembly line production mode is also gradually adopted. Although this production mode can improve production efficiency, it cannot completely replace some traditional manual production methods. For example, food produced entirely by mechanical assembly lines , its taste cannot be compared with some handmade foods, including vermicelli. The vermicelli produced by mechanical assembly line cannot replace handmade in terms of toughness, cooking resistance and taste. products, and more and more consumers are more inclined to some traditional handmade products, and the way of traditional handicraft production is also the inheritance of traditional culture
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment
[0019] Embodiment: the present invention provides a kind of technical scheme: a kind of preparation method of alum-free sweet potato vermicelli, comprising the following steps:
[0020] Step 1: the selection and processing of sweet potato raw materials, the picked sweet potatoes are screened, washed, submerged, separated, precipitated and dried to obtain starch required for preparing vermicelli;
[0021] Step 2: Make a paste, select the starch prepared in step 1, put it in a basin, add 60 degrees of hot water to it, and stir continuously during the process of adding water until it becomes a paste, and then rinse it with boiling water Put into the prepared paste to make the paste hard, add 0.3% gluten source and stir evenly, then select dry starch and put it into 60 degree hot water and stir, then pour it into the paste, rub it with your hands, and rub it while rubbing it. until the starch is not sticky;
[0022] Step 3: Try the scoop, which is the key to the preparation of ve...
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The invention discloses a preparation method of alum-free sweet potato vermicelli. The preparation method comprises the following steps: step 1, selecting and treating a sweet potato raw material; step 2, mixing the paste; step 3, testing a ladle which is the key for preparing the vermicelli by a paste making method, putting the tapped vermicelli in the step 2 into the ladle, leaking the vermicelli from the ladle, judging whether the vermicelli is qualified or not according to the size of the initial tapped vermicelli, feeding the vermicelli into the ladle if the vermicelli is qualified, and repeating the process in the step 2 to continuously process the vermicelli if the tapped vermicelli is too large; step 4, putting into a ladle and taking out powder; step five, freezing and airing; and step 6, packaging.
Description
technical field [0001] The invention relates to the technical field of vermicelli processing, in particular to a preparation method of alum-free sweet potato vermicelli. Background technique [0002] Sweet potato vermicelli is loved by everyone because of its good taste and easy storage. As for the current fan production process, due to the lack of relevant standards and mandatory requirements, different manufacturers have different methods. Some manufacturers even add relatively low-priced corn starch, tapioca starch, wheat starch, etc. in order to reduce production costs, and some also use other auxiliary materials such as alum and edible glue, which are unsafe and unsanitary to eat. The vermicelli produced by the traditional vermicelli production process is not resistant to cooking, easy to paste, and has a poor taste. [0003] Therefore, with the improvement of people's living standards, consumers' requirements for food safety are getting higher and higher, and some pr...
Claims
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IPC IPC(8): A23L29/30
CPCA23L29/30A23V2002/00A23V2250/5118Y02A40/90
Inventor 蔡之瑞刘丽丽
Owner 安徽金香丝薯业有限公司