CN102461803A - Method for processing green bean vermicelli - Google Patents
Method for processing green bean vermicelli Download PDFInfo
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- CN102461803A CN102461803A CN2010105565429A CN201010556542A CN102461803A CN 102461803 A CN102461803 A CN 102461803A CN 2010105565429 A CN2010105565429 A CN 2010105565429A CN 201010556542 A CN201010556542 A CN 201010556542A CN 102461803 A CN102461803 A CN 102461803A
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- vermicelli
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- water
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Abstract
The invention discloses a method for processing green bean vermicelli. The method for processing the green bean vermicelli is realized through the following technical scheme comprising the steps of: immersing green beans in water for about 12 hours; grinding the green beans into slurry; adding an acidic slurry solution (an acid solution obtained through filtering after last fermentation) to perform fermentation for 24 hours; removing the upper layer of acidic slurry solution, and taking the lower layer of starch after filtering; grinding the starch into powder; taking 1/15 of the powder, and adding cold water with weight being 1.5 times of that of the powder to prepare a powder solution; pouring the powder solution to a copper spoon containing a proper amount of boiling water (half immersing the spoon into the boiling water), and stirring to form thin paste; pouring the paste solution in the spoon to the residual starch, uniformly blending to form semi-fluid state; placing to a powder leaking hopper; linearly leaking the starch paste through a hole into a boiling water pot; taking the vermicelli by using long bamboo chopsticks; immersing the vermicelli in the cold water for a moment, and washing the vermicelli in the upper layer of acidic slurry solution poured in the process of precipitating the starch, thereby removing yellow-green color; and finally hanging the vermicelli on bamboo poles for airing. About 20 kg of vermicelli can be ordinarily made from each 50 kg of green beans.
Description
Technical field:
The present invention relates to a kind of processing method of green bean vermicelli.
Background technology:
Cardoncillo green bean vermicelli (CN02148464.3); Cardoncillo is a kind of novel vegetable; Contain rich nutrient contents; Outside isolating protein, sugar and the fat, also have multivitamin, amino acid, organic acid, compound sugar and dietary fiber, particularly contain abundant biological anti-oxidant flavonoids and polyphenol compound.These nutritional labelings in the cardoncillo are clamp-oned be processed into the cardoncillo green bean vermicelli in the green starch.
Summary of the invention:
Mung bean was soaked in water about 12 hours, behind the defibrination, added wintercherry water (acid solution that last time, gained was filtered in the fermentation back) and made its fermentation, fermentation time 24 hours; Remove upper strata wintercherry water, filter and take off a layer starch,, take out 1/15 starch porphyrize powdered; Add 1.5 times of cold water furnishing powder water, powder water is poured in the radius sleeker that fills proper amount of boiling water and stirs into water gruel, and water gruel shape liquid in the spoon is poured in the remaining starch, fully mixes and stirs; Make it become the moving state of semi-fluid, insert immediately in the powder funnel spoon, gelatinized corn starch promptly becomes wire to leak down by aperture, falls into the boiling water pot; Take out bean vermicelli with long bamboo chopsticks, in cold water, soak a moment, the upper strata wintercherry water washing of pouring out when putting into sedimentation starch again.
The specific embodiment:
Powder process.Mung bean sieves, washes to immerse in the water and flooded about 12 hours, wears into slurry behind the dipping.Behind the defibrination, add wintercherry water (acid solution that last time, gained was filtered in the fermentation back) and make its fermentation.About fermentation time 24 hours.After fermentation, remove upper strata wintercherry water (giving over to fermentation next time uses), refilter and take off a layer starch, shine to half-dried and can make bean vermicelli.
Throwing.With above-mentioned half-dried green starch porphyrize powdered, take out 1/15, add 1.5 times of cold water furnishing powder water.Powder water is poured into the radius sleeker interior (spoon partly is dipped in the boiling water) that fills proper amount of boiling water and stirs into water gruel, and water gruel shape liquid in the spoon is poured in the remaining half-dried green starch, fully mixes and stirs; Make it become the moving state of semi-fluid, insert immediately in the powder funnel spoon, semifluid gelatinized corn starch promptly becomes wire to leak down by aperture; Fall into the boiling water pot, take out bean vermicelli, in cold water, soak a moment with long bamboo chopsticks; The upper strata wintercherry water washing of pouring out when putting into sedimentation starch again hangs on the bamboo pole and dries.
Claims (3)
1. the green bean vermicelli processing method is characterized in that the raw materials used mung bean that is, forms through immersion, defibrination, fermentation, powder process, throwing.
2. according to the said green bean vermicelli processing method of claim 1, it is characterized in that soak time is 12 hours.
3. according to the said green bean vermicelli processing method of claim 1, it is characterized in that fermentation time is 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105565429A CN102461803A (en) | 2010-11-12 | 2010-11-12 | Method for processing green bean vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105565429A CN102461803A (en) | 2010-11-12 | 2010-11-12 | Method for processing green bean vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102461803A true CN102461803A (en) | 2012-05-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105565429A Pending CN102461803A (en) | 2010-11-12 | 2010-11-12 | Method for processing green bean vermicelli |
Country Status (1)
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| CN (1) | CN102461803A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168986A (en) * | 2013-03-02 | 2013-06-26 | 青阳县东堡小磨麻油厂 | Production method of mungbean vermicelli |
| CN103719668A (en) * | 2013-12-26 | 2014-04-16 | 辽宁巨龙有机食品有限公司 | Processing method of mung bean vermicelli |
| CN104945518A (en) * | 2015-07-07 | 2015-09-30 | 山东大学 | Method for improving mung bean/pea starch yield by means of recycling technology |
| CN105124443A (en) * | 2015-08-18 | 2015-12-09 | 河南老雒阳饮食服务有限公司 | Production method of fermented mung bean slurry noodles |
| CN105795457A (en) * | 2016-04-20 | 2016-07-27 | 凤台县兵玲工贸有限责任公司 | Sheep milk qi-tonifying compound bean vermicelli and making method thereof |
| CN105852065A (en) * | 2016-04-20 | 2016-08-17 | 凤台县兵玲工贸有限责任公司 | Loofah leaf heat-clearing composite vermicelli and preparation method thereof |
| CN105901674A (en) * | 2016-04-20 | 2016-08-31 | 凤台县兵玲工贸有限责任公司 | Toona sinensis Qi-moving composite bean vermicelli and preparation method of same |
| CN105901675A (en) * | 2016-04-20 | 2016-08-31 | 凤台县兵玲工贸有限责任公司 | Ampelopsis grossedentata fat-reducing composite bean vermicelli and preparation method of same |
| CN113477328A (en) * | 2021-07-21 | 2021-10-08 | 云南富源金田原农产品开发有限责任公司 | Method and equipment for processing konjak rice noodles |
-
2010
- 2010-11-12 CN CN2010105565429A patent/CN102461803A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168986A (en) * | 2013-03-02 | 2013-06-26 | 青阳县东堡小磨麻油厂 | Production method of mungbean vermicelli |
| CN103719668A (en) * | 2013-12-26 | 2014-04-16 | 辽宁巨龙有机食品有限公司 | Processing method of mung bean vermicelli |
| CN103719668B (en) * | 2013-12-26 | 2016-01-13 | 辽宁巨龙有机食品有限公司 | The processing method of green bean vermicelli |
| CN104945518A (en) * | 2015-07-07 | 2015-09-30 | 山东大学 | Method for improving mung bean/pea starch yield by means of recycling technology |
| CN105124443A (en) * | 2015-08-18 | 2015-12-09 | 河南老雒阳饮食服务有限公司 | Production method of fermented mung bean slurry noodles |
| CN105795457A (en) * | 2016-04-20 | 2016-07-27 | 凤台县兵玲工贸有限责任公司 | Sheep milk qi-tonifying compound bean vermicelli and making method thereof |
| CN105852065A (en) * | 2016-04-20 | 2016-08-17 | 凤台县兵玲工贸有限责任公司 | Loofah leaf heat-clearing composite vermicelli and preparation method thereof |
| CN105901674A (en) * | 2016-04-20 | 2016-08-31 | 凤台县兵玲工贸有限责任公司 | Toona sinensis Qi-moving composite bean vermicelli and preparation method of same |
| CN105901675A (en) * | 2016-04-20 | 2016-08-31 | 凤台县兵玲工贸有限责任公司 | Ampelopsis grossedentata fat-reducing composite bean vermicelli and preparation method of same |
| CN113477328A (en) * | 2021-07-21 | 2021-10-08 | 云南富源金田原农产品开发有限责任公司 | Method and equipment for processing konjak rice noodles |
| CN113477328B (en) * | 2021-07-21 | 2022-09-13 | 云南富源金田原农产品开发有限责任公司 | Method and equipment for processing konjak rice noodles |
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Application publication date: 20120523 |