CN102461786A - Method for processing soybean milk vermicelli - Google Patents
Method for processing soybean milk vermicelli Download PDFInfo
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- CN102461786A CN102461786A CN2010105565448A CN201010556544A CN102461786A CN 102461786 A CN102461786 A CN 102461786A CN 2010105565448 A CN2010105565448 A CN 2010105565448A CN 201010556544 A CN201010556544 A CN 201010556544A CN 102461786 A CN102461786 A CN 102461786A
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- vermicelli
- soybean milk
- soya
- processing method
- bean
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- Noodles (AREA)
Abstract
The invention discloses a method for processing soybean milk vermicelli. The method for processing the soybean milk vermicelli is realized through the following scheme comprising the steps of: immersing soybeans in clear water at a room temperature of 15-25 degrees centigrade for 13-14 hours; keeping a proportion of the soybeans to the water as 1:3 when grinding the soybeans; filtering and removing dregs; boiling the soybean milk for not less than 15 minutes; adding 3 kg of hot soybean milk and a proper amount of clear water in each 100 kg of flour; performing a sheet pressing operation and a strip making operation after stirring for 4-5 minutes; and stoving at a temperature of 35-40 degrees centigrade. The vermicelli prepared according to the method provided by the invention is attractive in color and luster, is pure white and smooth after cooking thoroughly, and is boilproof, besides, the soup where the vermicelli is cooked is not muddy.
Description
Technical field:
The present invention relates to a kind of processing method of soy milk vermicelli.
Background technology:
Packed soy milk vermicelli and preparation method thereof (CN200610129316.6), through the preparation of soya-bean milk: comprise immersion, defibrination boils; The preparation of face embryo: comprise raw material, stir; System noodles: comprise the pressure surface bar, cutting, oven dry, encapsulation.The packed soy milk vermicelli of gained be a kind of be raw material with the fresh soya-bean milk, be equipped with a kind of pure natural staple food product of wheat flour.
Summary of the invention:
Soya bean was soaked 13～14 hours with clear water under 15～25 ℃ room temperature; The ratio of beans and water is 1: 3 during the mill beans; Filter and remove residue, the mashing off time must not be less than 15 minutes, and every double centner flour adds 3 kilograms of hot soya-bean milks and an amount of clear water; Stir and press skin, system bar, 35～40 ℃ of bake out temperatures after 4～5 minutes.
The specific embodiment:
Slurrying.Selecting full grains, the yellowish fresh soya bean of color of the leather is raw material, under 15～25 ℃ room temperature, soaks 13～14 hours with clear water, then with the yellow water in the clean beans of flushing with clean water, to guarantee the pure white of soya-bean milk.The ratio of beans and water is 1: 3 during the mill beans, adds water during mill and wants evenly.The soya-bean milk filter and remove residue that mill is good is used the iron pan mashing off, do not boil burnt, in order to avoid influence the smell of vermicelli.The mashing off temperature should be controlled at below 100 ℃, and the time must not be less than 15 minutes, to remove unfavorable factor and the beany flavor to human body.
Press strip.Earlier flour is poured in the dough mixing machine, added 3 kilograms of hot soya-bean milks and an amount of clear water by every double centner flour, stir after 4～5 minutes, the powder that can will become reconciled is sent into oodle maker and is pressed skin, system bar, makes wet vermicelli.
Dry.The method that vermicelli dehydrate has 2 kinds: the one, and natural drying.The 2nd, oven dry.The temperature of drying and dewatering should be controlled at 35～40 ℃; When humidity discharging and cooling, temperature should be controlled at 25～28 ℃.
Claims (4)
1. the soy milk vermicelli processing method is characterized in that mixing with flour with the soya bean slurry, forms through press strip, drying.
2. according to the said soy milk vermicelli processing method of claim 1; It is characterized in that the soya bean slurry is to use fresh soya bean to be raw material; Under 15～25 ℃ room temperature, soaked 13～14 hours with clear water; The ratio of beans and water is 1: 3 during the mill beans, and the mashing off temperature should be controlled at below 100 ℃, and the time must not be less than 15 minutes.
3. according to the said soy milk vermicelli processing method of claim 1, it is characterized in that soya-bean milk and flour mixed proportion are that every double centner flour adds 3 kilograms of hot soya-bean milks.
4. according to the said soy milk vermicelli processing method of claim 1, it is characterized in that baking temperature is 35～40 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105565448A CN102461786A (en) | 2010-11-12 | 2010-11-12 | Method for processing soybean milk vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105565448A CN102461786A (en) | 2010-11-12 | 2010-11-12 | Method for processing soybean milk vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102461786A true CN102461786A (en) | 2012-05-23 |
Family
ID=46066131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105565448A Pending CN102461786A (en) | 2010-11-12 | 2010-11-12 | Method for processing soybean milk vermicelli |
Country Status (1)
| Country | Link |
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| CN (1) | CN102461786A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461823A (en) * | 2013-09-06 | 2013-12-25 | 湖南海清食品发展有限责任公司 | Preparation method of fine dried noodles with soybean milk |
| CN104068335A (en) * | 2014-06-26 | 2014-10-01 | 苏伟 | Soybean noodles and preparation method thereof |
| CN105309884A (en) * | 2014-07-02 | 2016-02-10 | 九三粮油工业集团有限公司 | Red bean and pearl barley noodle and preparation method thereof |
| CN111264766A (en) * | 2020-03-04 | 2020-06-12 | 南京农业大学 | Pea pulp fine dried noodles and preparation method thereof |
| CN114947057A (en) * | 2022-05-13 | 2022-08-30 | 汪和进 | Calcium noodles |
-
2010
- 2010-11-12 CN CN2010105565448A patent/CN102461786A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461823A (en) * | 2013-09-06 | 2013-12-25 | 湖南海清食品发展有限责任公司 | Preparation method of fine dried noodles with soybean milk |
| CN104068335A (en) * | 2014-06-26 | 2014-10-01 | 苏伟 | Soybean noodles and preparation method thereof |
| CN105309884A (en) * | 2014-07-02 | 2016-02-10 | 九三粮油工业集团有限公司 | Red bean and pearl barley noodle and preparation method thereof |
| CN111264766A (en) * | 2020-03-04 | 2020-06-12 | 南京农业大学 | Pea pulp fine dried noodles and preparation method thereof |
| CN114947057A (en) * | 2022-05-13 | 2022-08-30 | 汪和进 | Calcium noodles |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120523 |