CN102396749A - Bean or sweet potato noodles special for stuffing food and production method thereof - Google Patents
Bean or sweet potato noodles special for stuffing food and production method thereof Download PDFInfo
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- CN102396749A CN102396749A CN2011103570215A CN201110357021A CN102396749A CN 102396749 A CN102396749 A CN 102396749A CN 2011103570215 A CN2011103570215 A CN 2011103570215A CN 201110357021 A CN201110357021 A CN 201110357021A CN 102396749 A CN102396749 A CN 102396749A
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- vermicelli
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Abstract
The invention discloses bean or sweet potato noodles special for a stuffing food and a production method thereof. The bean or sweet potato noodles consist of the following raw materials: 95-97 percent of potato starch and 3-5 percent of corn starch, wherein the lengths of the bean or sweet potato noodles are 0.8-1.2 centimeters. The production method comprises a size mixing step, a wrapper making step, a curing step, a slitting step, a pre-drying step, a cutting step, a drying step and a quantitative packaging step, wherein in the pre-drying step, cut bean or sweet potato noodles are pre-dried at the temperature 80-90 DEG C for 4-5 minutes; and in the cutting step, the pre-dried long bean or sweet potato noodles are cut into bean or sweet potato noodle segments of 0.8-1.2 centimeters. The special bean or sweet potato noodles can be softened with mild water, and can be directly taken as stuffing after water filtering.
Description
Technical field
The present invention relates to the special-purpose vermicelli of a kind of filling based food, also relate to this special use production method of starch noodles.
Background technology
Vermicelli are common used materials of filling based foods such as dumpling, steamed stuffed bun.Present common vermicelli at first will be put into pot and boil softly in cooking the filling process, and then are cut into segment by knife.Because vermicelli have viscosity after soft boiling, and are easy to sticking cutter, cut tough.Have the above to know, it is not only pretty troublesome to cook the filling material with common vermicelli, and time-consuming, effort.Therefore, produce a kind of with warm water just can maceration, maceration is after directly make the special-purpose vermicelli of filling based food of filling material after considering water, be the present technical issues that need to address.
Summary of the invention
The product technology scheme that the present invention solves its technical problem is:
The special-purpose vermicelli of filling based food, its raw material consists of 95%～97% potato starch, 3%～5% cornstarch, the length of vermicelli is 0.8～1.2 ㎝.
These special use vermicelli with warm water just can maceration, maceration is after directly cook the filling material after considering water.
Described potato starch is starch from sweet potato, farina, potato starch or its mixture.
Described filling based food is dumpling, steamed stuffed bun, dish angle, pie or a ball.
The production method technical scheme that the present invention solves its technical problem is:
The special-purpose production method of starch noodles of filling based food; Comprise the step of sizing mixing, system skin step, maturation stage, slitting step, baking step and quantitative package step; After the slitting step, also comprise the predry step and cut off step; Said predry step is with the vermicelli that cut predry 4～5min under 80～90 ℃ of temperature, and described cut-out step is for being cut into the long vermicelli of predry the vermicelli section of 0.8～1.2 ㎝.
Described baking step is for to dry 8h with the vermicelli that cut under 35～55 ℃ of temperature.
The specific embodiment
The special-purpose vermicelli of filling based food, its raw material consists of 95%～97% potato starch, 3%～5% cornstarch, the length of vermicelli is 0.8～1.2 ㎝.
Described potato starch is starch from sweet potato, farina, potato starch or its mixture.
Described filling based food is dumpling, steamed stuffed bun, dish angle, pie or a ball.
The special-purpose production method of starch noodles of filling based food; Comprise the step of sizing mixing, system skin step, maturation stage, slitting step, baking step and quantitative package step; It is characterized in that: after the slitting step, also comprise the predry step and cut off step; Said predry step is with the vermicelli that cut predry 4～5min under 80～90 ℃ of temperature, and described cut-out step is for being cut into the long vermicelli of predry the vermicelli section of 0.8～1.2 ㎝.
Described baking step is for to dry 8h with the vermicelli that cut under 35～55 ℃ of temperature.
Claims (5)
1. special-purpose vermicelli of filling based food, it is characterized in that: its raw material consists of 95%～97% potato starch, 3%～5% cornstarch, the length of vermicelli is 0.8～1.2 ㎝.
2. the special-purpose vermicelli of filling based food according to claim 1, it is characterized in that: described potato starch is starch from sweet potato, farina, potato starch or its mixture.
3. the special-purpose vermicelli of filling based food according to claim 1 and 2, it is characterized in that: described filling based food is dumpling, steamed stuffed bun, dish angle, pie or a ball.
4. special-purpose production method of starch noodles of described any one filling based food of claim 1～3; Comprise the step of sizing mixing, system skin step, maturation stage, slitting step, baking step and quantitative package step; It is characterized in that: after the slitting step, also comprise the predry step and cut off step; Said predry step is with the vermicelli that cut predry 4～5min under 80～90 ℃ of temperature, and described cut-out step is for being cut into the long vermicelli of predry the vermicelli section of 0.8～1.2 ㎝.
5. the special-purpose production method of starch noodles of filling based food according to claim 4, it is characterized in that: described baking step is for to dry 8h with the vermicelli that cut under 35～55 ℃ of temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103570215A CN102396749A (en) | 2011-11-11 | 2011-11-11 | Bean or sweet potato noodles special for stuffing food and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103570215A CN102396749A (en) | 2011-11-11 | 2011-11-11 | Bean or sweet potato noodles special for stuffing food and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102396749A true CN102396749A (en) | 2012-04-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103570215A Pending CN102396749A (en) | 2011-11-11 | 2011-11-11 | Bean or sweet potato noodles special for stuffing food and production method thereof |
Country Status (1)
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| CN (1) | CN102396749A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013024A (en) * | 2014-06-25 | 2014-09-03 | 山东佳士博食品有限公司 | Longxu large meatball and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383740A (en) * | 2002-04-16 | 2002-12-11 | 湖南金健米业股份有限公司 | Production process of noodles and sheet jelly made from arrowroot starch |
| CN1488284A (en) * | 2003-05-09 | 2004-04-14 | 河南省南街村（集团）有限公司 | Method for preparing vermicelli and noodles made from plant starch |
| CN101023802A (en) * | 2006-01-25 | 2007-08-29 | 张清明 | Series products of all-nutrient green health-care bean vermicellic and instant bean vermicellic and preparing method |
| CN101543271A (en) * | 2009-05-11 | 2009-09-30 | 孙石桥 | Coarse cereal vermicelli and preparing method thereof |
-
2011
- 2011-11-11 CN CN2011103570215A patent/CN102396749A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383740A (en) * | 2002-04-16 | 2002-12-11 | 湖南金健米业股份有限公司 | Production process of noodles and sheet jelly made from arrowroot starch |
| CN1488284A (en) * | 2003-05-09 | 2004-04-14 | 河南省南街村（集团）有限公司 | Method for preparing vermicelli and noodles made from plant starch |
| CN101023802A (en) * | 2006-01-25 | 2007-08-29 | 张清明 | Series products of all-nutrient green health-care bean vermicellic and instant bean vermicellic and preparing method |
| CN101543271A (en) * | 2009-05-11 | 2009-09-30 | 孙石桥 | Coarse cereal vermicelli and preparing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013024A (en) * | 2014-06-25 | 2014-09-03 | 山东佳士博食品有限公司 | Longxu large meatball and preparation method thereof |
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120404 |