Bamboo shoot glass noodles and processing method therefor

Abstract

Bamboo shoot glass noodles and a processing method therefor. The bamboo shoot glass noodles are composed of the following components in parts by mass: 50-80 parts of bamboo shoots, 20-30 parts of glutinous rice, 15-25 parts of long-shaped rice, 8-12 parts of taro, 8-12 parts of green beans, 6-10 parts of cashew nuts, 6-10 parts of Chinese yam, and 1-4 parts of brown sugar. According to the bamboo shoot glass noodles and the processing method, the bamboo shoots, the glutinous rice, the long-shaped rice, the taro, the green beans, the cashew nuts, the Chinese yam, and the brown sugar are processed as raw materials into the bamboo shoot glass noodles, and the varieties of bamboo shoots and glass noodles food are enriched; in addition, the raw materials are pure natural food, and the bamboo shoot glass noodles does not contain any artificial additive and has a high nutritional value and unique flavor.

Description

Bamboo shoot vermicelli and processing method thereof Technical Field

[0001] The present application relates to the field of food processing technology, and in particular to a bamboo shoot vermicelli and a processing method thereof. Background Art

[0002] Bamboo shoots are a low-calorie, low-fat, high-fiber food rich in protein, fiber, vitamins, and minerals. They help promote gastrointestinal motility, digestion, and excretion, preventing constipation and promoting weight loss. Bamboo shoots can be eaten directly as a vegetable or processed into a variety of foods, including dried bamboo shoots, bamboo shoot skins, shredded bamboo shoots, canned bamboo shoots, and bamboo shoot wine.

[0003] Vermicelli noodles are a popular food in southern China. Most vermicelli on the market today are made from rice and mung beans, undergoing a series of processes, including selection, soaking, grinding, boiling, cooling, drying, cutting, and packaging. However, vermicelli made from bamboo shoots is rare and immature. Furthermore, because bamboo shoots contain oxalic acid and tannins, they react with proteins on the tongue's surface, causing them to aggregate and produce an astringent sensation. Consequently, bamboo shoot vermicelli lacks flavor and suffers from significant nutrient loss. Summary of the Invention

[0004] The embodiments of the present application provide a bamboo shoot vermicelli and a processing method thereof, which can improve the technical problems in the related art that vermicelli made from bamboo shoots as raw materials are relatively few and the production process is immature. In addition, since bamboo shoots contain oxalic acid and tannins, they will react with the protein on the surface of the tongue, causing the protein on the surface of the tongue to coagulate, thereby producing a sense of astringency. Therefore, the bamboo shoot vermicelli has a poor flavor and loses a lot of nutrients.

[0005] In a first aspect, an embodiment of the present application provides a bamboo shoot vermicelli composed of the following components in mass percentage: 50-60% bamboo shoots, 10-20% glutinous rice, 8-12% indica rice, 4-6% taro, 4-6% green beans, 3-5% cashews, 3-5% yam and 1-3% brown sugar.

[0006] The technical solutions described above in the embodiments of the present application have at least the following technical effects: the present application uses bamboo shoots, glutinous rice, indica rice, taro, green beans, cashew nuts, yam, and brown sugar as raw materials to process bamboo shoot vermicelli, enriching the variety of bamboo shoot and vermicelli foods, and the raw materials are all pure natural foods, do not contain artificial additives, have high nutritional value, and have a unique flavor. Bamboo shoots are used as the main raw material, and the processed vermicelli can contain rich protein, cellulose, vitamins, and minerals. The addition of glutinous rice, indica rice, taro, and yam increases the starch and protein content, allowing the bamboo shoots to be gelatinized during processing. The addition of green beans, cashew nuts, and brown sugar removes the astringency of the bamboo shoots and improves the taste.

[0007] In some embodiments, the bamboo shoot vermicelli is composed of the following components in percentage by mass: 55% bamboo shoots, 15% glutinous rice, 10% indica rice, 5% taro, 5% green beans, 4% cashew nuts, 4% yam and 2% brown sugar.

[0008] In a second aspect, the present application provides a method for processing bamboo shoot vermicelli, comprising the following steps:

[0009] S1, select fresh bamboo shoots, taro and yam, clean them, peel the bamboo shoots, peel the taro and yam, cut 50-60% bamboo shoots, 4-6% taro and 3-5% yam into small pieces by mass percentage, add water and 1-3% brown sugar after mixing, and continue stirring to form a first pasty mixture;

[0010] S2, in percentage by mass, 10-20% glutinous rice, 8-12% indica rice, 4-6% green beans and 3-5% cashew nuts were mixed, ground and sieved, and then an appropriate amount of water was added and stirred continuously at room temperature to obtain a rice milk mixture;

[0011] S3, after the Rice Milk mixture is mixed with the first pasty mixture, continue cooking, and mix uniformly to obtain a second pasty mixture;

[0012] S4, squeezing the second paste mixture to obtain wet bamboo shoot vermicelli;

[0013] S5, aging the wet bamboo shoot vermicelli;

[0014] S6. Soak the aged wet bamboo shoot vermicelli in water and shake until it becomes loose;

[0015] S7. Dry the loose wet bamboo shoot vermicelli, sterilize, cut into strips, and package to obtain bamboo shoot vermicelli.

[0016] In some embodiments, in step S1, water and 1-3% brown sugar are added after mixing and cooked for 40-120 minutes.

[0017] In some embodiments, in step S2, the powder is ground and passed through a 50-80 mesh sieve.

[0018] In some embodiments, in step S3, the cooking is continued for 15-30 minutes.

[0019] In some embodiments, in step S5, the aging time is 6-12 hours.

[0020] In some embodiments, in step S6, the aged wet bamboo shoot vermicelli is soaked in water for 2-3 hours.

[0021] In some embodiments, in step S7, the drying temperature is 40-50°C. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following briefly introduces the drawings required for use in the embodiments or descriptions of the prior art. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0023] FIG1 is a flow chart of the steps of the processing method of bamboo shoot vermicelli provided in an embodiment of the present application. DETAILED DESCRIPTION

[0024] In order to make the technical problems, technical solutions and beneficial effects to be solved by this application clearer, the present application is further described in detail below with reference to the accompanying drawings and embodiments. The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0025] Bamboo shoots are a low-calorie, low-fat, high-fiber food rich in protein, fiber, vitamins, and minerals. They help promote gastrointestinal motility, digestion, and excretion, preventing constipation and promoting weight loss. Bamboo shoots can be eaten directly as a vegetable or processed into a variety of foods, including dried bamboo shoots, bamboo shoot skins, shredded bamboo shoots, canned bamboo shoots, and bamboo shoot wine.

[0026] Vermicelli noodles are a popular food in southern China. Most vermicelli on the market today are made from rice and mung beans, undergoing a series of processes, including selection, soaking, grinding, boiling, cooling, drying, cutting, and packaging. However, vermicelli made from bamboo shoots is rare and immature. Furthermore, because bamboo shoots contain oxalic acid and tannins, they react with proteins on the tongue's surface, causing them to aggregate and produce an astringent sensation. Consequently, bamboo shoot vermicelli lacks flavor and suffers from significant nutrient loss.

[0027] Based on this, in order to improve the relevant technology, the products and production processes of vermicelli made from bamboo shoots are few and immature. In addition, because bamboo shoots contain oxalic acid and tannins, they will react with the protein on the surface of the tongue, causing the protein on the surface of the tongue to coagulate, thereby producing a sense of astringency. Therefore, bamboo shoot vermicelli has poor flavor and loses a lot of nutrients.

[0028] An embodiment of the present application provides a bamboo shoot vermicelli, which is composed of the following components in percentage by mass: 50-60% bamboo shoots, 10-20% glutinous rice, 8-12% indica rice, 4-6% taro, 4-6% green beans, 3-5% cashew nuts, 3-5% yam and 1-3% brown sugar.

[0029] The present invention uses bamboo shoots, glutinous rice, indica rice, taro, green beans, cashews, yam and brown sugar as raw materials to process bamboo shoot vermicelli, enriching the variety of bamboo shoot and vermicelli foods. The raw materials are all pure natural foods, do not contain artificial additives, have high nutritional value, and have a unique flavor. Bamboo shoots are the main raw material, and the processed vermicelli can be rich in protein, cellulose, vitamins and minerals. Glutinous rice, indica rice, taro and yam are added to increase the starch and protein content, so that the bamboo shoots can be gelatinized during the processing process. Green beans, cashews and brown sugar are also added to remove the astringency of the bamboo shoots and improve the taste.

[0030] It can be understood that the bamboo shoot vermicelli is composed of the following components in percentage by mass: 55% bamboo shoots, 15% glutinous rice, 10% indica rice, 5% taro, 5% green beans, 4% cashew nuts, 4% yam and 2% brown sugar.

[0031] The present invention also provides a method for processing bamboo shoot vermicelli, comprising the following steps:

[0032] S1, select fresh bamboo shoots, taro and yam, clean them, peel the bamboo shoots, peel the taro and yam, cut 50-60% bamboo shoots, 4-6% taro and 3-5% yam into small pieces by mass percentage, add water and 1-3% brown sugar after mixing, and continue stirring to form a first pasty mixture;

[0033] S2, in percentage by mass, 10-20% glutinous rice, 8-12% indica rice, 4-6% green beans and 3-5% cashew nuts were mixed, ground and sieved, and then an appropriate amount of water was added and stirred continuously at room temperature to obtain a rice milk mixture;

[0034] S3, after the Rice Milk mixture is mixed with the first pasty mixture, continue cooking, and mix uniformly to obtain a second pasty mixture;

[0035] S4, squeezing the second paste mixture to obtain wet bamboo shoot vermicelli;

[0036] S5, aging the wet bamboo shoot vermicelli;

[0037] S6. Soak the aged wet bamboo shoot vermicelli in water and shake until it becomes loose;

[0038] S7. Dry the loose wet bamboo shoot vermicelli, sterilize, cut into strips, and package to obtain bamboo shoot vermicelli.

[0039] It can be understood that in step S1, water and 1-3% brown sugar are added after mixing and cooked for 40-120 minutes.

[0040] In step S2, the powder is ground and passed through a 50-80 mesh sieve.

[0041] In step S3, continue steaming for 15-30 minutes.

[0042] In step S5, the aging time is 6-12 hours.

[0043] In step S6, the aged wet bamboo shoot vermicelli is soaked in water for 2-3 hours.

[0044] In step S7, the drying temperature is 40-50°C.

[0045] Example 1:

[0046] (1) Select fresh bamboo shoots, taro and Chinese yam, clean them, peel the bamboo shoots, and peel the taro and Chinese yam; then cut 500g of bamboo shoots, 60g of taro and 50g of Chinese yam into small pieces, mix them, add water and 10g of brown sugar, and steam for 40 minutes, stirring continuously to form a first paste-like mixture.

[0047] (2) 170 g of glutinous rice and 120 g of indica rice were mixed and ground into powder, passed through an 80-mesh sieve, and then added with an appropriate amount of water. The mixture was stirred continuously at room temperature to obtain a rice milk mixture.

[0048] (3) After the rice milk mixture and the first pasty mixture are mixed, the mixture is steamed for 15 min and mixed evenly to obtain a second pasty mixture.

[0049] (4) Extruding the second paste-like mixture to obtain wet bamboo shoot vermicelli.

[0050] (5) Aging the wet bamboo shoot vermicelli for 6 hours.

[0051] (6) Soak the aged wet bamboo shoot vermicelli in water for 2 hours and shake it to make it loose.

[0052] (7) Dry the loose wet bamboo shoot vermicelli at 40°C, sterilize, cut into strips, and package to obtain bamboo shoot vermicelli.

[0053] Example 2:

[0054] (1) Select fresh bamboo shoots, taro and Chinese yam, clean them, peel the bamboo shoots, and peel the taro and Chinese yam; then cut 550g of bamboo shoots, 50g of taro and 40g of Chinese yam into small pieces, mix them, add water and 20g of brown sugar, and steam for 80 minutes, stirring continuously to form a first paste-like mixture.

[0055] (2) 150 g of glutinous rice, 100 g of indica rice, 50 g of green beans, and 40 g of cashew nuts were mixed and ground into powder, passed through a 60-mesh sieve, and then added with an appropriate amount of water. The mixture was stirred continuously at room temperature to obtain a rice milk mixture.

[0056] (3) After the rice milk mixture and the first pasty mixture are mixed, the mixture is steamed for 20 min and mixed evenly to obtain a second pasty mixture.

[0057] (4) Extruding the second paste-like mixture to obtain wet bamboo shoot vermicelli.

[0058] (5) Aging the wet bamboo shoot vermicelli for 8 hours.

[0059] (6) Soak the aged wet bamboo shoot vermicelli in water for 2.5 hours and shake it to make it loose.

[0060] (7) Dry the loose wet bamboo shoot vermicelli at 45°C, sterilize, cut into strips, and package to obtain bamboo shoot vermicelli.

[0061] Example 3

[0062] (1) Select fresh bamboo shoots, taro and Chinese yam, clean them, peel the bamboo shoots, and peel the taro and Chinese yam; then cut 600g of bamboo shoots, 40g of taro and 30g of Chinese yam into small pieces, mix them, add water and 30g of brown sugar, and steam for 120min, stirring continuously to form a first paste-like mixture.

[0063] (2) 140 g of glutinous rice, 80 g of indica rice, 45 g of green beans, and 35 g of cashew nuts were mixed and ground into powder, passed through a 50-mesh sieve, and then added with an appropriate amount of water. The mixture was stirred continuously at room temperature to obtain a rice milk mixture.

[0064] (3) After the rice milk mixture and the first pasty mixture are mixed, the mixture is steamed for 15 min and mixed evenly to obtain a second pasty mixture.

[0065] (4) Extruding the second paste-like mixture to obtain wet bamboo shoot vermicelli.

[0066] (5) Aging the wet bamboo shoot vermicelli for 12 hours.

[0067] (6) Soak the aged wet bamboo shoot vermicelli in water for 3 hours and shake it to make it loose.

[0068] (7) Dry the loose wet bamboo shoot vermicelli at 50°C, sterilize, cut into strips, and package to obtain bamboo shoot vermicelli.

[0069] Example 4:

[0070] (1) Select fresh bamboo shoots, taro and Chinese yam, clean them, peel the bamboo shoots, and peel the taro and Chinese yam; then cut 580g of bamboo shoots, 55g of taro and 35g of Chinese yam into small pieces, mix them, add water and 25g of brown sugar, and steam for 100min, stirring continuously to form a first paste-like mixture.

[0071] (2) 100 g of glutinous rice, 115 g of indica rice, 45 g of green beans, and 45 g of cashew nuts were mixed and ground into powder, passed through a 70-mesh sieve, and then added with an appropriate amount of water. The mixture was stirred continuously at room temperature to obtain a rice milk mixture.

[0072] (3) After the rice milk mixture and the first pasty mixture are mixed, the mixture is steamed for 25 min and mixed evenly to obtain a second pasty mixture.

[0073] (4) Extruding the second paste-like mixture to obtain wet bamboo shoot vermicelli.

[0074] (5) Aging the wet bamboo shoot vermicelli for 10 hours.

[0075] (6) Soak the aged wet bamboo shoot vermicelli in water for 3 hours and shake it to make it loose.

[0076] (7) Dry the loose wet bamboo shoot vermicelli at 48°C, sterilize, cut into strips, and package to obtain bamboo shoot vermicelli.

[0077] Comparative Example 1:

[0078] (1) Select fresh bamboo shoots, taro and Chinese yam, clean them, peel the bamboo shoots, and peel the taro and Chinese yam; then cut 500g of bamboo shoots, 60g of taro and 50g of Chinese yam into small pieces, mix them, add water and steam for 40 minutes, and continue stirring to form a first paste-like mixture.

[0079] (2) 170 g of glutinous rice, 120 g of indica rice, 40 g of green beans, and 50 g of cashew nuts were mixed and ground into powder, passed through an 80-mesh sieve, and then added with an appropriate amount of water. The mixture was stirred continuously at room temperature to obtain a rice milk mixture.

[0080] (3) After the rice milk mixture and the first pasty mixture are mixed, the mixture is steamed for 15 min and mixed evenly to obtain a second pasty mixture.

[0081] (4) Extruding the second paste-like mixture to obtain wet bamboo shoot vermicelli.

[0082] (5) Aging the wet bamboo shoot vermicelli for 6 hours.

[0083] (6) Soak the aged wet bamboo shoot vermicelli in water for 2 hours and shake it to make it loose.

[0084] (7) Dry the loose wet bamboo shoot vermicelli at 40°C, sterilize, cut into strips, and package to obtain bamboo shoot vermicelli.

[0085] Comparative Example 2:

[0086] (1) Select fresh bamboo shoots, taro and Chinese yam, clean them, peel the bamboo shoots, and peel the taro and Chinese yam; then cut 550g of bamboo shoots, 50g of taro and 40g of Chinese yam into small pieces, mix them, add water and 20g of brown sugar, and steam for 80 minutes, stirring continuously to form a first paste-like mixture.

[0087] (2) 150 g of glutinous rice, 50 g of green beans and 40 g of cashew nuts were mixed and ground into powder, passed through a 60-mesh sieve, and then added with appropriate amount of water. The mixture was stirred continuously at room temperature to obtain a rice milk mixture.

[0088] (3) After the rice milk mixture and the first pasty mixture are mixed, the mixture is steamed for 20 min and mixed evenly to obtain a second pasty mixture.

[0089] (4) Extruding the second paste-like mixture to obtain wet bamboo shoot vermicelli.

[0090] (5) Aging the wet bamboo shoot vermicelli for 8 hours.

[0091] (6) Soak the aged wet bamboo shoot vermicelli in water for 2.5 hours and shake it to make it loose.

[0092] (7) Dry the loose wet bamboo shoot vermicelli at 45°C, sterilize, cut into strips, and package to obtain bamboo shoot vermicelli.

[0093] Comparative Example 3:

[0094] (1) Select fresh bamboo shoots, taro and Chinese yam, clean them, peel the bamboo shoots, and peel the taro and Chinese yam; then cut 600g of bamboo shoots, 40g of taro and 30g of Chinese yam into small pieces, mix them, add water and 30g of brown sugar, and steam for 120min, stirring continuously to form a first paste-like mixture.

[0095] (2) 80 g of indica rice, 45 g of green beans, and 35 g of cashew nuts were mixed and ground into powder, passed through a 50-mesh sieve, and then added with an appropriate amount of water. The mixture was stirred continuously at room temperature to obtain a rice milk mixture.

[0096] (3) After the rice milk mixture and the first pasty mixture are mixed, the mixture is steamed for 15 min and mixed evenly to obtain a second pasty mixture.

[0097] (4) Extruding the second paste-like mixture to obtain wet bamboo shoot vermicelli.

[0098] (5) Aging the wet bamboo shoot vermicelli for 12 hours.

[0099] (6) Soak the aged wet bamboo shoot vermicelli in water for 3 hours and shake it to make it loose.

[0100] (7) Dry the loose wet bamboo shoot vermicelli at 50°C, sterilize, cut into strips, and package to obtain bamboo shoot vermicelli.

[0101] Comparative Example 4:

[0102] (1) Select fresh bamboo shoots, clean them, and peel the bamboo shoots; then cut 580g of bamboo shoots into small pieces, mix them, add water and 25g of brown sugar, and steam for 100min, stirring continuously to form a first paste-like mixture.

[0103] (2) 100 g of glutinous rice, 115 g of indica rice, 45 g of green beans, and 45 g of cashew nuts were mixed and ground into powder, passed through a 70-mesh sieve, and then added with an appropriate amount of water. The mixture was stirred continuously at room temperature to obtain a rice milk mixture.

[0104] (3) After the rice milk mixture and the first pasty mixture are mixed, the mixture is steamed for 25 min and mixed evenly to obtain a second pasty mixture.

[0105] (4) Extruding the second paste-like mixture to obtain wet bamboo shoot vermicelli.

[0106] (5) Aging the wet bamboo shoot vermicelli for 10 hours.

[0107] (6) Soak the aged wet bamboo shoot vermicelli in water for 3 hours and shake it to make it loose.

[0108] (7) Dry the loose wet bamboo shoot vermicelli at 48°C, sterilize, cut into strips, and package to obtain bamboo shoot vermicelli.

[0109] The bamboo shoot vermicelli prepared in Examples 1-4 and Comparative Examples 1-4 were cooked, and the taste and cooking state were evaluated. The results are shown in Table 1 below.

[0110] As can be seen from Table 1, the bamboo shoot vermicelli prepared in Examples 1-4 (using bamboo shoots, glutinous rice, indica rice, taro, green beans, cashew nuts, yam and brown sugar as raw materials) has a fragrant, tender, smooth and delicate chewy taste, a unique flavor, and is not easy to break after cooking. The bamboo shoot vermicelli processed in Comparative Example 1 (without adding green beans, cashew nuts and brown sugar) has a slightly astringent taste, that is, the synergistic effect of green beans, cashew nuts and brown sugar can remove the astringency of bamboo shoots; the bamboo shoot vermicelli processed in Comparative Example 2 (without adding indica rice) and Comparative Example 3 (without adding glutinous rice) are easy to break and form lumps when cooked, that is, glutinous rice and indica rice can increase starch, so that the bamboo shoots can be gelatinized during the processing, increasing the gelatinization degree of bamboo shoot vermicelli, making the bamboo shoot vermicelli more dispersed when cooked and not easy to form lumps; the bamboo shoot vermicelli processed in Comparative Example 4 (without adding taro and yam) has a hard texture and is not easy to cook soft, that is, taro and yam can increase protein, enhance the flexibility of bamboo shoot vermicelli, and make bamboo shoot vermicelli easier to cook soft.

[0111] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modifications, equivalent replacements, and improvements made within the spirit and principles of the present application shall be included in the scope of protection of the present application.

[0112] Type your sequence listing free description paragraph here.

Claims

1. A kind of bamboo shoot vermicelli, characterized in that, it is composed of the following components by mass percentage: 50 - 60% bamboo shoots, 10 - 20% glutinous rice, 8 - 12% indica rice, 4 - 6% taro, 4 - 6% green beans, 3 - 5% cashew nuts, 3 - 5% Chinese yams and 1 - 3% brown sugar.

2. The kind of bamboo shoot vermicelli according to claim 1, characterized in that, it is composed of the following components by mass percentage: 55% bamboo shoots, 15% glutinous rice, 10% indica rice, 5% taro, 5% green beans, 4% cashew nuts, 4% Chinese yams and 2% brown sugar.

3. A processing method of bamboo shoot vermicelli, characterized in that, it includes the following steps: S1. Select fresh bamboo shoots, taro and Chinese yams, wash them clean, peel the bamboo shoots, peel the taro and Chinese yams, and cut 50 - 60% bamboo shoots, 4 - 6% taro and 3 - 5% Chinese yams into small pieces by mass percentage, mix them and add water and 1 - 3% brown sugar to steam, continuously stir to form a first paste mixture; S2. Mix 10 - 20% glutinous rice, 8 - 12% indica rice, 4 - 6% green beans and 3 - 5% cashew nuts by mass percentage, grind them into powder and sieve, then add an appropriate amount of water, and continuously stir at room temperature to obtain a rice slurry mixture; S3. After mixing the rice slurry mixture with the first paste mixture, continue to steam and mix evenly to obtain a second paste mixture; S4. Extrude the second paste mixture to obtain wet bamboo shoot vermicelli; S5. Age the wet bamboo shoot vermicelli; S6. Soak the aged wet bamboo shoot vermicelli in water and wash it into a loose state by shaking; S7. Dry, sterilize, cut into strips and package the loose wet bamboo shoot vermicelli to obtain bamboo shoot vermicelli.

4. The processing method according to claim 3, characterized in that, in step S1, after mixing, add water and 1 - 3% brown sugar and steam for 40 - 120 min.

5. The processing method according to claim 3, characterized in that, in step S2, after grinding, sieve through a 50 - 80 - mesh sieve.

6. The processing method according to claim 3, characterized in that, in step S3, continue to steam for 15 - 30 min.

7. The processing method according to claim 3, characterized in that, in step S5, the aging time is 6 - 12 h.

8. The processing method according to claim 3, characterized in that, in step S6, soak the aged wet bamboo shoot vermicelli in water for 2 - 3 h.

9. The processing method according to claim 3, characterized in that, in step S7, the drying temperature is 40 - 50 °C.

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