CN101744319A - Method for making seaweed taro vermicelli - Google Patents
Method for making seaweed taro vermicelli Download PDFInfo
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- CN101744319A CN101744319A CN200810244668A CN200810244668A CN101744319A CN 101744319 A CN101744319 A CN 101744319A CN 200810244668 A CN200810244668 A CN 200810244668A CN 200810244668 A CN200810244668 A CN 200810244668A CN 101744319 A CN101744319 A CN 101744319A
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Abstract
The invention discloses a method for making seaweed taro vermicelli, which aims to provide the seaweed taro vermicelli that is smooth, tasty, chewy, long and uniform, can be soft as soon as the vermicelli is soaked, and has health-care function. A production process of the method comprises the steps of making taro starch, mixing paste, pressing threads, rinsing, airing and sunning the obtained product. The seaweed taro vermicelli has the function of reducing serum cholesterol, triglycercide and blood sugar in blood and can prevent hypertension, diabetes, obesity and other modern diseases, and in intestinal canals, the seaweed taro vermicelli can inhibit the accumulation of harmful metals in bodies, such as strontium, cadmium, lead and the like.
Description
Technical field
The invention belongs to the plant is the food processing technology field of raw material, especially a kind of preparation method of seaweed taro vermicelli.
Background technology
Traditional edible bean vermicelli is to be raw material with pure starch mostly, as other beans vermicelli such as the sweet potato noodles that floods market, corn bean vermicelli, potato bean vermicelli.Along with the raising of people's living standard, people also improve the requirement of kind, nutritive value and the function of bean vermicelli thereupon.
Seawood meal is a kind of native cellulose, can slow down the absorption of fat sugar and cholate, has the effect of triglycerides and blood sugar in reduction serum cholesterol, the blood, can prevent modern diseases such as hypertension, diabetes, obesity.It can suppress accumulation in vivo such as poisonous metal such as strontium, cadmium, lead in enteron aisle, exactly because these important function of sodium alginate are at home and abroad paid attention to by people day by day.The Japanese calls " life prolonging food " to the food that is rich in sodium alginate, and the American then is called " marvellous food additives ".
Summary of the invention
The purpose of this invention is to provide a kind of lubricated tasty and refreshing, tough and energetically, even, the bubble of filament length bar is soft and has seaweed taro vermicelli of health care and preparation method thereof.
The present invention is achieved in that its compositions in weight percentage of a kind of seaweed taro vermicelli is: taro starch 85%, seawood meal 14%, alum 1%.Its production process may further comprise the steps:
1, the making of taro starch: clean the taro bulb, thinly slice after peeling, cleaning up the back immersed in the ammoniacal liquor of 0.03mol/L 2 minutes, with the homogenate under lower speed of plant tissue bruisher, this slurry soaked 2 hours in the ammonia spirit of 0.03mol/L under the situation that has dilute ammonia solution or enough water to cover.Filter with 80 orders and 260 purpose sieves respectively, upper strata and bottom residues are removed in filtrate sedimentation 48 hours again, washing starch for several times, 40 ℃ of dryings 48 hours.
2, mixing batter: carry out mixing batter: taro starch 85%, seawood meal 14%, alum 1% by composition of raw materials, with starch, seawood meal evenly mix mixed powder, add 60 ℃ of warm water, the ratio of mixed powder and warm water is 1: 1, use 1.8 times of boiling water ballistic kick magma powder again after transferring evenly, and be stirred to the paste foaming fast, make it become the transparent and uniform aleuron, add alum, mix after water-soluble the separating and stir accent in the starch and evenly be powder ball; Require paste not half-cooked, do not lump, no powder rifle, do not touch with one's hand and can wire drawing, draw ditch on the whole with hand, does not close on the both sides, crack.
3, silk pressing: on pot, put powder leaking ladle well earlier, make a pot interior water temperature keep 97～98 ℃.Distance from pot water at the bottom of the wooden dipper is decided on bean vermicelli thickness and powder ball quality, and slightly then distance is little for bean vermicelli, and bean vermicelli detailed rules and regulations distance is big.The powder leaking ladle eye diameter is generally 1 millimeter.Powder ball is put into wooden dipper successively, become elongated vermicelli, fall into a pot interior boiling water, be frozen into bean vermicelli and float on pot waterborne the time, immediately bean vermicelli is pulled out by the wooden dipper intraocular pressure.Require pot water is little to boil, water boils very much and then easily boils disconnected bean vermicelli, and the water bean vermicelli that do not boil then easily sinks to the bottom of a pan and sticks into group;
4, rinsing: put into cold water after bean vermicelli takes the dish out of the pot and lower the temperature, simultaneously the bean vermicelli that floats is clearly come on the bamboo pole, put into water cooling pond bubble about 1 hour.
5, airing: treat bean vermicelli in the cold water comparatively loose open diffusing, pull airing when not luming out.Spill the wet-milling silk with cold water during airing, and wash by rubbing with the hands gently, make it not glue.Shine to parching at last, take off and lash into handle.
Product of the present invention lubricated tasty and refreshing, tough and energetically, the filament length bar is even, a bubble is promptly soft; Have the effect that reduces triglycerides and blood sugar in serum cholesterol, the blood, can prevent modern diseases such as hypertension, diabetes, obesity, it can suppress accumulation in vivo such as poisonous metal such as strontium, cadmium, lead in enteron aisle simultaneously.
The specific embodiment
Be described in detail below in conjunction with example:
1, the making of taro starch: clean the taro bulb, cut into thin slice after peeling, cleaned in the ammoniacal liquor that immerses 0.03mol/L for 1 time 2 minutes, with the homogenate under lower speed of plant tissue bruisher, this slurry soaked 2 hours in the ammonia spirit of 0.03mol/L under the situation that has dilute ammonia solution or enough water to cover.Filter with 80 orders and 260 purpose sieves respectively, upper strata and bottom residues are removed in filtrate sedimentation 48 hours again, washing starch for several times, 40 ℃ of dryings 48 hours.
2, mixing batter: carry out mixing batter: get 85 kilograms of taro starch, 14 kilograms of seawood meals by the needed raw material prescription, with the two even mixing, add 99 kilograms in 55 ℃ of warm water, use 178.2 kilograms of boiling water ballistic kick magma powder again after transferring evenly, and be stirred to the paste foaming with bamboo pole fast, make it become the transparent and uniform aleuron, get 1 kilogram in alum, mix after water-soluble the separating and stir accent in the mixed powder and evenly be powder ball.Require paste not half-cooked, do not lump, no powder rifle, do not touch with one's hand and can wire drawing, draw ditch on the whole with hand, does not close on the both sides, crack.
3, silk pressing: also be Lou silk.Earlier on pot, put powder leaking ladle well, make a pot interior water temperature keep 97～98 ℃.Distance from pot water at the bottom of the wooden dipper is decided on bean vermicelli thickness and powder ball quality, and slightly then distance is little for bean vermicelli, and bean vermicelli detailed rules and regulations distance is big.The powder leaking ladle eye diameter is generally 1 millimeter.Powder ball is put into wooden dipper successively, become elongated vermicelli, fall into a pot interior boiling water, be frozen into bean vermicelli and float on pot waterborne the time, immediately bean vermicelli is pulled out by the wooden dipper intraocular pressure.Require pot water is little to boil, water boils very much and then easily boils disconnected bean vermicelli, and the water bean vermicelli that do not boil then easily sinks to the bottom of a pan and sticks into group.
4, rinsing: put into cold water after bean vermicelli takes the dish out of the pot and lower the temperature, simultaneously the bean vermicelli that floats is clearly come on the bamboo pole, put into water cooling pond bubble about 1 hour.
5, airing: treat bean vermicelli in the cold water comparatively loose open diffusing, pull airing when not luming out.Spill the wet-milling silk with cold water during airing, and wash by rubbing with the hands gently, make it not glue.Shine to parching at last, take off and lash into handle.
Claims (4)
1. the preparation method of a seaweed taro vermicelli is characterized in that, its compositions in weight percentage is: taro starch 85%, seawood meal 14%, alum 1%.
2. the preparation method of a seaweed taro vermicelli is characterized in that, production process comprises:
(1) making of taro starch: clean the taro bulb, peel, cut into slices, clean up the back and immersed in the ammoniacal liquor of 0.03mol/L 2 minutes, with the homogenate under lower speed of plant tissue bruisher, this slurry soaked 2 hours in the ammonia spirit of 0.03mol/L under dilute ammonia solution covers.Filter with 80 orders and 260 purpose sieves respectively, upper strata and bottom residues are removed in filtrate sedimentation 48 hours again, washing starch for several times, 40 ℃ of dryings 48 hours;
(2) mixing batter: carry out mixing batter: taro starch 85%, seawood meal 14%, alum 1% by composition of raw materials, with starch, seawood meal evenly mix mixed powder, add 60 ℃ of warm water, the ratio of mixed powder and warm water is 1: 1, use 1.8 times of boiling water ballistic kick magma powder again after transferring evenly, and be stirred to the paste foaming fast, and make it become the transparent and uniform aleuron, transfer evenly mixing after the alum dissolving to stir in the starch;
(3) silk pressing: on pot, put powder leaking ladle well earlier, make a pot interior water temperature keep 97～98 ℃; The powder leaking ladle eye diameter is 1 millimeter; Powder ball is put into wooden dipper successively, become elongated vermicelli, fall into a pot interior boiling water, be frozen into bean vermicelli and float on pot waterborne the time, immediately bean vermicelli is pulled out by the wooden dipper intraocular pressure;
(4) rinsing: put into cold water after bean vermicelli takes the dish out of the pot and lower the temperature, simultaneously the bean vermicelli that floats is clearly come on the bamboo pole, put into water cooling pond bubble about 1 hour;
(5) airing: treat bean vermicelli in the cold water comparatively loose open diffusing, pull airing when not luming out; Spill the wet-milling silk with cold water during airing, and wash by rubbing with the hands gently, make it not glue; Shine to parching.
3. the preparation method of a kind of seaweed taro vermicelli according to claim 2 is characterized in that, described step (2) require paste not half-cooked, do not lump, no powder rifle, do not touch with one's hand and can wire drawing, draw ditch on the whole with hand, does not close on the both sides, crack.
4. the preparation method of a kind of seaweed taro vermicelli according to claim 2 is characterized in that, described step (3) requires pot water is little to boil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810244668A CN101744319A (en) | 2008-12-11 | 2008-12-11 | Method for making seaweed taro vermicelli |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200810244668A CN101744319A (en) | 2008-12-11 | 2008-12-11 | Method for making seaweed taro vermicelli |
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| CN200810244668A Pending CN101744319A (en) | 2008-12-11 | 2008-12-11 | Method for making seaweed taro vermicelli |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669606A (en) * | 2011-03-15 | 2012-09-19 | 梁永 | Production method for sweet potato vermicelli |
| CN102783620A (en) * | 2011-05-20 | 2012-11-21 | 谢伟 | Selenium-enriched purple sweet potato vermicelli processing technology |
| CN103242457A (en) * | 2013-05-02 | 2013-08-14 | 宁波大学 | Method for extracting taro starch and application of taro starch |
| CN103478646A (en) * | 2013-10-11 | 2014-01-01 | 杨舒翔 | Preparation method of Canna edulis and taro vermicelli |
| CN103918974A (en) * | 2014-05-07 | 2014-07-16 | 娄志 | Vermicelli |
-
2008
- 2008-12-11 CN CN200810244668A patent/CN101744319A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669606A (en) * | 2011-03-15 | 2012-09-19 | 梁永 | Production method for sweet potato vermicelli |
| CN102669606B (en) * | 2011-03-15 | 2013-07-24 | 梁永 | Production method for sweet potato vermicelli |
| CN102783620A (en) * | 2011-05-20 | 2012-11-21 | 谢伟 | Selenium-enriched purple sweet potato vermicelli processing technology |
| CN103242457A (en) * | 2013-05-02 | 2013-08-14 | 宁波大学 | Method for extracting taro starch and application of taro starch |
| CN103242457B (en) * | 2013-05-02 | 2015-08-26 | 宁波大学 | A kind of extracting method of taros'starch and application thereof |
| CN103478646A (en) * | 2013-10-11 | 2014-01-01 | 杨舒翔 | Preparation method of Canna edulis and taro vermicelli |
| CN103918974A (en) * | 2014-05-07 | 2014-07-16 | 娄志 | Vermicelli |
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Open date: 20100623 |