CN102871065A - Method for processing and making fresh vermicelli - Google Patents
Method for processing and making fresh vermicelli Download PDFInfo
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- CN102871065A CN102871065A CN2012103670792A CN201210367079A CN102871065A CN 102871065 A CN102871065 A CN 102871065A CN 2012103670792 A CN2012103670792 A CN 2012103670792A CN 201210367079 A CN201210367079 A CN 201210367079A CN 102871065 A CN102871065 A CN 102871065A
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- vermicelli
- bean vermicelli
- bean
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- temperature
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a method for processing and making fresh vermicelli. Procedures of making traditional vermicelli, such as washing, drying and sun-curing, are omitted. Original flavor and contained nutrition of vermicelli material can be kept maximally. The fresh vermicelli is convenient to tea. The time of soaking the dried vermicelli is omitted. Both eating convenience and nutritional value are maintained. The method includes cooling and packing the vermicelli after making, evacuating and sterilizing at high temperature, and packing.
Description
Technical field
The present invention relates to a kind of processing technology of bean vermicelli, relate in particular to the technique of processing and manufacturing fresh vermicelli, belong to food processing field.
Background technology
Bean vermicelli is one of food of liking of people, and the long history of centuries is arranged.Traditional bean vermicelli process mainly is that the dry powder silk has lost part nutrition in the process through oven dry or airing so that the dry powder silk of storing is main, and mouthfeel and taste are all not good enough.Though the dry powder silk is easy to store, but people need to be soaked in water when edible, the reusable heat poach is cumbersome.
In addition, because self manufacture craft of dry powder silk so that often occur white dot in the vermicelli, causes not resistant to cook of vermicelli part.Because in the vermicelli bubble is arranged, the time that vermicelli boil, vermicelli integral body had stiff sense in short-term, and is not smooth; If the overlong time of boiling, alveolate part will be lost the slippery feeling of vermicelli equally by well-done, the phenomenon of being burned occur.
Summary of the invention
For the existing defective of dry powder silk in the prior art, the invention discloses a kind of method of processing and manufacturing fresh vermicelli, can make a kind of being of high nutritive value, mouthfeel is good, good taste, the simple fresh vermicelli of edible processing.
For achieving the above object, the present invention is achieved through the following technical solutions:
The method that is used for the processing and manufacturing fresh vermicelli, on traditional bean vermicelli manufacture craft basis in early stage, the pack that after bean vermicelli completes bean vermicelli cooled completely vacuumizes high-temperature sterilization, packs.
Above-mentioned bean vermicelli manufacture craft in early stage refers to make the front technique of bean vermicelli finished product, this technique is widely known to those skilled in the art, for example for pure bean powder silk, this step is: select beans, scald beans, drag for beans, mill beans, excessive square-bottomed bamboo basket, cross small gross, convert slurry, stir basin, tremble powder ball, scrape powder ball, claim paste, beat paste, adopt Gorgon euryale, enamelware pot, leakage powder, draw powder, Guang powder, wash powder; For various types of beans vermicelli, generally include following process: size mixing, skin processed, slaking, slitting and oven dry, through making the dry powder silk after the oven dry, method of the present invention does not then adopt last baking step, but the pack that cools completely after directly bean vermicelli being completed, vacuumize high-temperature sterilization, packing.
Wherein, the used condition that vacuumizes, vacuum condition and the high-temperature sterilizing process of the temperature of high-temperature sterilization for commonly using at field of food, preferred vacuum 0.035-0.1Mpa, the temperature of high-temperature sterilization is 110-130 ℃.
Above-mentioned vacuumizing with high-temperature sterilization both can be finished with a plurality of independent steps, for example first bean vermicelli is vacuumized at vacuum chamber, then at the sterilizer high-temperature sterilization, also can in independent machine, finish, the outer drawing type vacuum package machine that for example occurs in the market, for example the vacuum packing machine of the DZ-280/DZ-300 model of Wenzhou brilliance can reach vacuum 0.035Mpa, and can sterilize.
Wherein said packing method is the heat seal packing, and the sealing temperature of heat seal is not higher than 200 ℃.
Above-mentioned heat seal packing can adopt independent step or vacuum packing machine to finish equally, and routine vacuum packing machine described above has that sealing length 40-280mm, 200 ℃ of the highest sealing temperatures, vacuum time can numeral arrange, automatically control, adjustable technological ability.
Further, in order to improve processing effect, after completing, bean vermicelli also comprises the step of making the bean vermicelli bar: bean vermicelli is hung into isoperibol, treated that bean vermicelli cools completely fully, cut into the bean vermicelli bar.
Wherein, described isoperibol is 16-18 ℃, and be 2 hours standing time; Described bean vermicelli bar length is 18cm.
Above-mentioned parameter for the applicant through the most preferred process condition behind the great many of experiments, those skilled in the art adjust according to relevant needs.
By above-mentioned technique, the present invention has adopted the vacuum high-temperature sterilization technology, and the almost abiochemistry sex change of whole process has greatly kept contained multivitamin, mineral matter, the trace element of vermicelli, and is nutritious; Compared with the prior art, because washing powder, oven dry or solarization powder have kept the original taste of bean vermicelli and contained nutrition, and conveniently edible, remove the time of soaking dry powder from.Not only convenient but also keep nutritive value.
The specific embodiment
Embodiment 1
Take pure bean powder silk as example: bean vermicelli hung the bean jelly room into constant temperature after making bean vermicelli, treat that bean vermicelli cools completely fully, then cut into the bean vermicelli bar, pack vacuumizes high-temperature sterilization, the heat seal packing.
Wherein, isoperibol is 16 ℃, and be 2 hours standing time; Bean vermicelli bar length is 18cm; Vacuum 0.1Mpa, the temperature of high-temperature sterilization is 110 ℃, the time is 10min; The heat seal parameter is 200 ℃ of sealing length 100mm, sealing temperatures.
Embodiment 2
Take pure bean powder silk as example: bean vermicelli hung the bean jelly room into constant temperature after making bean vermicelli, treat that bean vermicelli cools completely fully, then cut into the bean vermicelli bar, pack vacuumizes high-temperature sterilization, the heat seal packing.
Wherein, isoperibol is 18 ℃, and be 2 hours standing time; Bean vermicelli bar length is 18cm; Vacuum 0.05Mpa, the temperature of high-temperature sterilization is 120 ℃, the time is 10min; The heat seal parameter is 150 ℃ of sealing length 200mm, sealing temperatures.
Embodiment 3
Take pure bean powder silk as example: bean vermicelli hung the bean jelly room into constant temperature after making bean vermicelli, treat that bean vermicelli cools completely fully, then cut into the bean vermicelli bar, pack vacuumizes high-temperature sterilization, the heat seal packing.
Wherein, isoperibol is 18 ℃, and be 2 hours standing time; Bean vermicelli bar length is 18cm; Vacuum 0.035Mpa, the temperature of high-temperature sterilization is 130 ℃, the time is 12min; The heat seal parameter is 200 ℃ of sealing length 280mm, sealing temperatures.
The applicant gets the fresh vermicelli of embodiment 1-3 and the nutritional labeling of bean vermicelli raw material detects, and finds that after tested vitamin A, E number of dropouts are not higher than 20%, and the total number of dropouts of mineral matter (potassium, calcium, sodium, magnesium, iron, zinc) is not higher than 10%; And traditional these nutritional labelings of dry powder silk and mineral matter almost all run off.
Claims (6)
1. the method that is used for the processing and manufacturing fresh vermicelli, the pack that it is characterized in that after bean vermicelli completes bean vermicelli cooled completely vacuumizes high-temperature sterilization, packs.
2. method according to claim 1 is characterized in that the described condition that vacuumizes is vacuum 0.035-0.1Mpa, and the temperature of described high-temperature sterilization is 110-130 ℃.
3. method according to claim 1 is characterized in that described packing method is the heat seal packing, and the sealing temperature of heat seal is not higher than 200 ℃.
4. method according to claim 1 characterized by further comprising the step of making the bean vermicelli bar after bean vermicelli completed: bean vermicelli is hung into isoperibol, treated that bean vermicelli cools completely fully, cut into the bean vermicelli bar.
5. method according to claim 4 is characterized in that described isoperibol is 16-18 ℃, and be 2 hours standing time.
6. method according to claim 4 is characterized in that described bean vermicelli bar length is 18cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103670792A CN102871065A (en) | 2012-09-28 | 2012-09-28 | Method for processing and making fresh vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103670792A CN102871065A (en) | 2012-09-28 | 2012-09-28 | Method for processing and making fresh vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102871065A true CN102871065A (en) | 2013-01-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103670792A Pending CN102871065A (en) | 2012-09-28 | 2012-09-28 | Method for processing and making fresh vermicelli |
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| CN (1) | CN102871065A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642873A (en) * | 2015-02-11 | 2015-05-27 | 北京德润通农业科技发展有限公司 | Production method for dual powder |
| CN108157937A (en) * | 2018-01-05 | 2018-06-15 | 河南省川豫情农业发展有限公司 | A kind of processing method of fresh-keeping type instant bean vermicelli |
| CN113647612A (en) * | 2021-07-02 | 2021-11-16 | 烟台鲁珍食品有限公司 | Fresh vermicelli without soaking |
-
2012
- 2012-09-28 CN CN2012103670792A patent/CN102871065A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642873A (en) * | 2015-02-11 | 2015-05-27 | 北京德润通农业科技发展有限公司 | Production method for dual powder |
| CN108157937A (en) * | 2018-01-05 | 2018-06-15 | 河南省川豫情农业发展有限公司 | A kind of processing method of fresh-keeping type instant bean vermicelli |
| CN113647612A (en) * | 2021-07-02 | 2021-11-16 | 烟台鲁珍食品有限公司 | Fresh vermicelli without soaking |
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Application publication date: 20130116 |