Method for processing instant vermicelli

A processing method and technology for vermicelli, which are applied in the field of food processing, can solve problems such as the inability to satisfy the convenience of vermicelli, and achieve the effects of good preservation effect, improved yield and avoidance of the problem of bulging bags.

Inactive Publication Date: 2007-04-04
CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method and technology are far from being able to meet the processing requirements of instant vermicelli, especially instant sweet potato vermicelli.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0063] 1. Beating gorgon: use 2-4% of dough starch, add warm water with a temperature of 30-60 degrees Celsius, stir for 2-5 minutes, then add hot water with a temperature of 90-99 degrees Celsius, and stir for 2-5 minutes to make The starch is fully gelatinized and becomes a viscous fluid.

[0064] 2. Kneading dough: vacuum kneading time is 3-15 minutes, kneading speed is 20-40 revolutions per minute, vacuum degree in kneading machine is 0.085-0.096 MPa, batter temperature is 40-47 degrees Celsius, batter moisture is 45-50% .

[0065] 3. Vacuuming: the degree of vacuum is 0.085-0.099 MPa, which can extract the air in the dough and reduce broken bars and air bubbles in the finished product.

[0066] 4. Forming: the height of the bottom surface of the funnel of the forming machine from the water surface is 250-450 mm, and the hole diameter of the funnel is 12.5-13.5 mm.

[0067] 5. Curing of vermicelli: the temperature of the water for curing is 90-98 degrees Celsius, and the...

Embodiment approach 2

[0080] 1. Stirring: use 2% of the kneading starch, add warm water at a temperature of 30 degrees Celsius, stir for 2 minutes, then add hot water at a temperature of 99 degrees Celsius, and stir for 5 minutes to fully gelatinize the starch and turn it into a viscous Viscous fluid.

[0081] 2. Kneading dough: vacuum kneading time is 3 minutes, kneading speed is 40 revolutions per minute, vacuum degree in kneading machine is 0.085 MPa, batter temperature is 40 degrees Celsius, and batter moisture content is 45%.

[0082] 3. Vacuuming: The vacuum degree is 0.085 MPa, which can extract the air in the dough and reduce broken bars and air bubbles in the finished product.

[0083] 4. Molding: The height of the bottom surface of the funnel of the forming machine from the water surface is 250 mm, and the hole diameter of the funnel is 12.5 mm.

[0084] 5. Curing of vermicelli: the temperature of the water for curing is 90 degrees Celsius, and the curing time is 30 seconds. Through wat...

Embodiment approach 3

[0097] 1. Beating gorgon: use 3% of the kneading starch, add warm water at a temperature of 45 degrees Celsius, stir for 3.5 minutes, then add hot water at a temperature of 94.5 degrees Celsius, and stir for 3.5 minutes to fully gelatinize the starch and turn it into a viscous Viscous fluid.

[0098] 2. Kneading dough: the time for vacuum kneading is 9 minutes, the kneading speed is 30 revolutions per minute, the vacuum degree inside the kneading machine is 0.090 MPa, the batter temperature is 43.5 degrees Celsius, and the batter moisture content is 47.5%.

[0099] 3. Vacuuming: The vacuum degree is 0.091 MPa, which can extract the air in the dough and reduce broken bars and air bubbles in the finished product.

[0100] 4. Molding: The height of the bottom surface of the funnel of the forming machine from the water surface is 350 mm, and the hole diameter of the funnel is 13 mm.

[0101] 5. Curing of vermicelli: the temperature of water for curing is 94 degrees Celsius, and t...

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PUM

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Abstract

The invention discloses one kind of convenient vermicelli, especially the preparing method for batata, and belongs to food process technique field. The technique plan adopted comprises that after forming, slaking and cooling down during usual preparing method for vermicelli, taking the steps of acid washing, warming by microwave, steam insulation and combined sterilizing, then taking dynamic changing temperature and freezing steps. The advantage of convenient batata vermicelli used this method comprises that time of watering repeatedly is short, taste nice, bear cooked good, not adhering to each other, preserving effective, long for shelf life, etc.

Description

technical field [0001] The invention relates to a processing method for instant vermicelli, in particular to sweet potato vermicelli, and belongs to the technical field of food processing. Background technique [0002] The sweet potato vermicelli sold on the domestic and international market is to be raw material with sweet potato starch at present, adopts traditional craft to process and form, as traditional food, deeply liking of consumer. But at present, the traditional sweet potato vermicelli can only be cooked and eaten now. At the same time, the rehydration time of the dry vermicelli is long, and it needs to be boiled in 100 degrees Celsius water for 10-15 minutes before eating. The eating process takes a long time and is inconvenient to eat. people's consumption needs. With the continuous progress and development of society, the pace of people's life and work is accelerated, which leads to higher requirements for consumer goods, especially new requirements for food c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P1/12A23L1/216A23L19/12A23L29/30A23P30/00
Inventor 廖小军张辉胡小松陈芳吴继红杜明
Owner CHINA AGRI UNIV
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