Boiling-resistant and instant vermicelli and its making method

A vermicelli and cooking-resistant technology, applied in food preparation, food science, application, etc., can solve the problem of not being able to eat fast, and achieve the effect of increasing varieties with different flavors

Inactive Publication Date: 2006-11-15
李建平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Another technical problem to be solved by the present invention is to make up for the defects that can not be eaten quickly in the prior art, and propose a convenient and fast vermicelli

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0089] Specific implementation mode 1: a cooking-resistant meat nutrition vermicelli

[0090] A 100kg boil-resistant vermicelli, its components and weight are:

[0091] Sweet potato starch 70.0kg;

[0092] Wild arrowroot powder 10.0kg;

[0093] Canna powder 7.0kg;

[0094] Edible salt 2.7kg;

[0095] Locust bean gum 0.3kg;

[0096] Fresh fish sticks 40.0kg, equivalent to 10kg dry matter of animal meat paste.

[0097] To make vermicelli in the vermicelli making machine, there are the following steps in sequence:

[0098] (1) Put the sweet potato starch of 70.0kg and the wild arrowroot powder of 10kg, the cana powder of 7kg and the locust bean gum of 0.3kg into the mixing container and mix it into a starch mixture for subsequent use; Make an arrowroot paste with water;

[0099] (2) 40kg of fresh fish meat strips are quick-frozen to make the meat fiber brittle and crushed into meat paste, then filter with a 60-purpose filter cloth and add the spare arrowroot paste, then mi...

specific Embodiment approach 2

[0104] Specific implementation mode two: another kind of cooking-resistant meat nutrition vermicelli

[0105] A 100kg boil-resistant vermicelli, its components and weight are:

[0106] Sweet potato starch 50.0kg;

[0107] Wild arrowroot powder 20.0kg;

[0108] Canna powder 7.0kg;

[0109] Edible salt 2.5kg;

[0110] Carrageenan 0.5kg;

[0111] Fresh pork strips 80.0kg, equivalent to 20kg dry matter of animal meat paste.

[0112] Make vermicelli in vermicelli making machine, step is the same as specific embodiment one, and some components adopt substitutes and the weight of each component changes accordingly.

specific Embodiment approach 3

[0113] Specific implementation mode three: Another cooking-resistant meat nutrition vermicelli

[0114] A 100kg boil-resistant vermicelli, its components and weight are:

[0115] Sweet potato starch 90.0kg;

[0116] Wild arrowroot powder 4.0kg;

[0117] Canna powder 2.0kg;

[0118] Edible salt 2.9kg;

[0119] Carboxymethyl cellulose 0.1kg;

[0120] Fresh mutton strips 4.0kg, equivalent to 1kg dry matter of animal meat paste.

[0121] Make vermicelli in vermicelli making machine, step is the same as specific embodiment one, and some components adopt substitutes and the weight of each component changes accordingly.

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PUM

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Abstract

The invention discloses a boiling-resistant and instant vermicelli and its making method, wherein the constituents include 50.0-90.0%, 1.0-3.0% and 0.1-0.5% of potato starch, edible salt and foodstuff composite glue, the vermicelli also comprises 1.0-20.0 wt% of animal meal dry substance, 2.0-20.0 wt% of medicinal herb starch, 2.0-7.0 wt% of adjuvant plant starch, and 2.0-20.0 wt% of lotus powder.

Description

technical field [0001] The invention relates to vermicelli food, in particular to boil-resistant and convenient instant vermicelli and a preparation method thereof. Background technique [0002] Vermicelli and vermicelli are one of the traditional foods that Chinese people like, and their components and preparation methods are relatively mature. It is usually processed from potatoes, beans and various miscellaneous grain starches and 3% to 5% additives. The production steps include starch paste-extrusion molding-artificial drying-natural drying-quantitative packaging. This kind of vermicelli will break after being boiled in boiling water for 3 to 5 minutes. It is easy to make soup, and it is not a convenient and instant type. Especially there is kind single, and grade is not high, and the defective of nutritional labeling is not abundant. Contents of the invention [0003] A technical problem to be solved by the present invention is to make up for the defects in the prio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L1/216A23L1/05A23L1/237A23L7/113A23L19/12A23L27/40A23L29/20
Inventor 李建平
Owner 李建平
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