CN103989043A - Production process for dried lotus root vermicelli - Google Patents
Production process for dried lotus root vermicelli Download PDFInfo
- Publication number
- CN103989043A CN103989043A CN201410210879.2A CN201410210879A CN103989043A CN 103989043 A CN103989043 A CN 103989043A CN 201410210879 A CN201410210879 A CN 201410210879A CN 103989043 A CN103989043 A CN 103989043A
- Authority
- CN
- China
- Prior art keywords
- lotus root
- slurries
- irrigated lotus
- sheet jelly
- production technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 51
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 51
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 238000001035 drying Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims description 36
- 235000019698 starch Nutrition 0.000 claims description 36
- 239000008107 starch Substances 0.000 claims description 35
- 239000002002 slurry Substances 0.000 claims description 34
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 24
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 24
- 238000005516 engineering process Methods 0.000 claims description 23
- 235000015110 jellies Nutrition 0.000 claims description 18
- 239000008274 jelly Substances 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000004062 sedimentation Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 4
- BGOFCVIGEYGEOF-UJPOAAIJSA-N helicin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=CC=C1C=O BGOFCVIGEYGEOF-UJPOAAIJSA-N 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 238000000643 oven drying Methods 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- 238000004537 pulping Methods 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 239000002699 waste material Substances 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 241001330002 Bambuseae Species 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 244000082204 Phyllostachys viridis Species 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000021167 banquet Nutrition 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000292211 Canna coccinea Species 0.000 description 1
- 235000005273 Canna coccinea Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a production process for dried lotus root vermicelli. The production process sequentially comprises the following steps: washing, crushing, separating, rinsing, mixing pulp, steaming, drying, carrying out powder chopping, carrying out secondary drying and packaging. On the basis of a traditional production process of the dried lotus root vermicelli, an advanced food processing device and an advanced food process method are utilized and dried lotus roots are directly used as raw materials; in a process of producing the dried lotus root vermicelli, no additive is added; the dried lotus root vermicelli prepared by the process can be stored for a long time, has a transparent and ordered appearance, has a pure taste and a unique flavor, and is fragrant and smooth.
Description
Technical field
The present invention relates to food processing technology, particularly a kind of production technology of non-irrigated lotus root starch silk.
Background technology
Drought lotus root, formal name used at school queensland arrowrood, has another name called bar edible canna, is grown in Subtropical hill mountain region, contains abundant calcium, phosphorus, iron and 17 seed amino acids, Cobastab, C, and not only nutritious but also be easy to digestion, often edible beneficial blood is mended marrow, and the hot moistening lung that disappears, prevents obesity.Drought lotus root starch silk is as one of Masan county of Guangxi " Triratna ".Before the Spring Festival in 2007, the non-irrigated lotus root starch silk of Mashan County, through strict examination & verification, gets permission to enter Beijing Great Hall of the People dinner party, becomes state banquet food.Because healthy natural, tasty, non-irrigated lotus root starch silk is more and more familiar with by people and is accepted in the modern life, forms gradually diet prevailing custom.
Drought lotus root starch silk is not only state banquet fine work, is also the home cooking that the local common people satisfy abdomen body-building, promote longevity.In recent years, follow the Sheng of tourist industry emerging, the reputation of non-irrigated lotus root starch silk is extensively raised on both sides of the Changjiang River, widely spreads all over the world, and personal value day is high.
At present, the production great majority of non-irrigated lotus root starch silk are workshop-based production, and hand labour intensity is larger, furnace drying method mostly is under sunlight dries or naturally dries, and therefore yields poorly, and production can not form scale, and product quality is wayward, usually occur that presentation quality is poor, curved, drafting is many, bar is directly poor, fecula is many, and the well-done degree of product differs, easily broken inviscid situation.
Although also mention the processing method of non-irrigated lotus root starch silk in patent CN102415538A, the method is to process non-irrigated lotus root starch silk taking non-irrigated Rhizoma Nelumbinis starch as raw material; And the production technology of the present invention drought lotus root starch silk is directly taking non-irrigated lotus root as raw material, raw material is easy to get, and has also reduced production cost simultaneously, and production technology of the present invention and above-mentioned patent also have many differences.
The present invention, on the basis of traditional processing technology, uses advanced food processing apparatus and process, directly taking non-irrigated lotus root as raw material, in non-irrigated lotus root starch silk is produced, does not add any additive, and working process parameter and product quality are controlled, are applicable to suitability for industrialized production.Adopt non-irrigated lotus root starch silk unharmful substance, storage tolerance that explained hereafter of the present invention goes out, easily boil, outward appearance is bright neat, pure taste, and unique flavor, delicate fragrance is smooth, is desirable pure natural healthy food.
Summary of the invention
The object of this invention is to provide a kind of production technology of non-irrigated lotus root starch silk, this production technology is followed successively by cleaning, pulverizing, separation, rinsing and starches, steams, is dried, cuts powder, redrying and packaging.This production technology, directly taking non-irrigated lotus root as raw material, does not add any additive, produces unharmful substance, storage tolerance, easily boils, and outward appearance is bright neat, pure taste, unique flavor, the non-irrigated lotus root starch silk that delicate fragrance is smooth.Technological parameter in this production technology and the non-irrigated lotus root starch yarn quality of producing can be controlled, and are applicable to very much suitability for industrialized production.
The present invention is achieved through the following technical solutions:
A production technology for non-irrigated lotus root starch silk, is characterized in that, this technique comprises the following steps:
(1) clean: raw material drought lotus root is delivered to cleaning device by ground through conveyer belt transport, and non-irrigated lotus root is rotated in the roller of cleaning device, and roller central shaft has some apertures, rotate while clean.
(2) pulverize: non-irrigated lotus root enters pulverizer from one end of cleaning device after having cleaned, and then non-irrigated lotus root is broken into slurry by pulverizer.
(3) separate: the slurry obtaining after crushed passes through shaking-sieving bed together with residue, filter for the first time, the water pipe that slurries are communicated with from screening bed bottom flows into sedimentation basin, and residue is separated to waste residue pond.
(4) rinsing: slurry enters after sedimentation basin, after starch natural sedimentation, takes upper strata liquid away, and then bath is washed into the starch of precipitation to be evacuated to another sedimentation basin after slurries and to carry out rinsing for the second time, and then through natural subsidence.
And slurry (5): the pulping that stirs after the starch that rinsing is obtained adds water, then slurries are evacuated in keg, add a cover screen pack at keg bung, the slurries that obtain are through stirring, evenly.
(6) steam: slurries are evacuated in slurry can, open the aqueduct valve of the beneath side of tank, slurries flow in a mould, and flow out in the gap of slurries between mould and mill cloth, there is a tank cloth below, mill, by after water heating, slurries boiling is become bean sheet jelly shape by steam, and bean sheet jelly is transported to bottom by conveyer belt, conveyer belt is transferred and is provided with another conveyer, on it, be placed with bamboo mat, can catch the bean sheet jelly that is transported to conveyer belt below, bean sheet jelly and bamboo mat are sent to oven drying by this conveyer.
(7) dry: the bamboo mat that bean sheet jelly is housed is put into and on shelf, is dried processing.This time drying not is to dry completely, takes out afterwards but dry to a certain extent.
(8) cut powder: the bean sheet jelly of drying for the first time is neatly discharged, carry out bean sheet jelly to be cut into electronic chopper thread, be bean vermicelli.
(9) redrying: the bean vermicelli cutting is neatly put on the top of the shelf, then covered a symmetrical shelf, bean vermicelli is clamped, then put into baking oven and dry.
(10) packaging: the packaging of weighing on request, warehouse-in.
Cleaning device described in step (1) comprises roller, central shaft and the spiral helicine track along roller inwall.Central shaft is hollow shape, is furnished with some apertures on axle, in roller, has a spiral helicine track along roller inwall, when cleaning, hollow shaft and water pipe is connected, and non-irrigated lotus root just can be cleaned on rotation limit, limit in the time that roller rotates.
Described in step (2), pulverizer inside is a rotating shaft, is provided with rotatable gear piece in rotating shaft, and pulverizer bottom is provided with screen pack, and the fineness of screen pack is 200 orders.
Described in step (3), the sieve aperture fineness of vibrosieve bed is 300-400 order.
Described in step (5), the concentration of slurries is controlled at 18-22 Baume degrees.
Mould described in step (6) can be controlled the thickness of bean sheet jelly, can control the thickness of bean sheet jelly by the distance between adjustment mould.Temperature in mould is 98-105 degree.
Dry processing described in step (7) can be placed in aeration-drying under normal temperature, or it is dry to put into baking oven, and oven temperature is set to 50-65 DEG C, time 40-60 minute.
Oven temperature described in step (9) is set to 60-70 DEG C, and drying time is 7-8 hour.
Adopt non-irrigated lotus root starch silk unharmful substance, storage tolerance that explained hereafter of the present invention goes out, easily boil, outward appearance is bright neat, pure taste, and unique flavor, delicate fragrance is smooth, is desirable pure natural healthy food.
Brief description of the drawings
Fig. 1 is the production technological process of non-irrigated lotus root starch silk.
Below by embodiment, the present invention is further illustrated.
Specific embodiment 1 after cleaning, pulverizing, separates raw material drought lotus root to obtain slurries used through 350 object vibrosieve bed, and controlling concentration of slurry is 18 Baume degrees, putting into mould steams, in mould, temperature is 103 degree, and drying oven temperature is 55 degree for the first time, 50 minutes time, then as requested powder is cut with electronic chopper, enter for the second time and be dried, oven temperature is 65 degree, and drying time is 7 hours, measurable after to be dried completing, packaging.
Specific embodiment 2 after cleaning, pulverizing, separates raw material drought lotus root to obtain slurries used through 325 object vibrosieve bed, and controlling concentration of slurry is 21 Baume degrees, putting into mould steams, in mould, temperature is 100 degree, and drying oven temperature is 58 degree for the first time, 55 minutes time, then as requested powder is cut with electronic chopper, enter for the second time and be dried, oven temperature is 70 degree, and drying time is 7.5 hours, measurable after to be dried completing, packaging.
Specific embodiment 3 after cleaning, pulverizing, separates raw material drought lotus root to obtain slurries used through 400 object vibrosieve bed, and controlling concentration of slurry is 20 Baume degrees, putting into mould steams, in mould, temperature is 100 degree, and drying oven temperature is 65 degree for the first time, 60 minutes time, then as requested powder is cut with electronic chopper, enter for the second time and be dried, oven temperature is 70 degree, and drying time is 8 hours, measurable after to be dried completing, packaging.
The non-irrigated lotus root starch silk finished product rehydration time that above-mentioned 3 embodiment obtain is all less than 5 minutes, and more than 12 minutes nothing is significantly dissolved phenomenon, color and luster is bright, mouthfeel is smooth, high resilience, and resistant to cook is not stuck with paste, Tang Qing is not muddy, without disconnected bar drafting, there is good edibility, and product storage endurance is also better.
The foregoing is only preferred embodiment of the present invention, not in order to limit the scope of essence technology contents of the present invention, essence technology contents of the present invention is to be broadly defined in the claim scope of application, any technology that other people complete or method, if defined identical with the application's claim scope, or be a kind of replacement of equivalence, be all regarded as being covered by among this claim scope.
Claims (8)
1. a production technology for non-irrigated lotus root starch silk, is characterized in that, this technique comprises the following steps:
(1) clean: raw material drought lotus root is delivered to cleaning device by ground through conveyer belt transport, and non-irrigated lotus root is rotated in the roller of cleaning device, and roller central shaft has some apertures, rotate while clean.
(2) pulverize: non-irrigated lotus root enters pulverizer from one end of cleaning device after having cleaned, and then non-irrigated lotus root is broken into slurry by pulverizer.
(3) separate: the slurry obtaining after crushed passes through shaking-sieving bed together with residue, filter for the first time, the water pipe that slurries are communicated with from screening bed bottom flows into sedimentation basin, and residue is separated to waste residue pond.
(4) rinsing: slurry enters after sedimentation basin, after starch natural sedimentation, takes upper strata liquid away, and then bath is washed into the starch of precipitation to be evacuated to another sedimentation basin after slurries and to carry out rinsing for the second time, and then through natural subsidence.
And slurry (5): the pulping that stirs after the starch that rinsing is obtained adds water, then slurries are evacuated in keg, add a cover screen pack at keg bung, the slurries that obtain are through stirring, evenly.
(6) steam: slurries are evacuated in slurry can, open the aqueduct valve of the beneath side of tank, slurries flow in a mould, flow out in the gap of slurries between mould and mill cloth, there is a tank cloth below, mill, by after water heating, slurries boiling is become bean sheet jelly shape by steam, the bean sheet jelly cooking is transported to bottom by conveyer belt, conveyer belt bottom is provided with another conveyer, on it, be placed with bamboo mat, can catch the bean sheet jelly that is transported to conveyer belt below, bean sheet jelly and bamboo mat are sent to oven drying by this conveyer.
(7) dry: the bamboo mat that bean sheet jelly is housed is put into and on shelf, is dried processing.This time drying not is to dry completely, takes out afterwards but dry to a certain extent.
(8) cut powder: the bean sheet jelly of drying for the first time is neatly discharged, carry out bean sheet jelly to be cut into electronic chopper thread, be bean vermicelli.
(9) redrying: the bean vermicelli cutting is neatly put on the top of the shelf, then covered a symmetrical shelf, bean vermicelli is clamped, then put into baking oven and dry.
(10) packaging: the packaging of weighing on request, warehouse-in.
2. the production technology of non-irrigated lotus root starch silk according to claim 1, is characterized in that: the cleaning device described in step (1) comprises roller, central shaft and the spiral helicine track along roller inwall.Central shaft is hollow shape, is furnished with some apertures on axle, in roller, has a spiral helicine track along roller inwall, when cleaning, hollow shaft and water pipe is connected, and non-irrigated lotus root just can be cleaned on rotation limit, limit in the time that roller rotates.
3. the production technology of non-irrigated lotus root starch silk according to claim 1, it is characterized in that: pulverizer inside described in step (2) is a rotating shaft, in rotating shaft, be provided with rotatable gear piece, pulverizer bottom is provided with screen pack, and the fineness of screen pack is 200 orders.
4. the production technology of non-irrigated lotus root starch silk according to claim 1, is characterized in that: described in step (3), the sieve aperture fineness of vibrosieve bed is 300-400 order.
5. the production technology of non-irrigated lotus root starch silk according to claim 1, is characterized in that: described in step (5), the concentration of slurries is controlled at 18-22 Baume degrees.
6. the production technology of non-irrigated lotus root starch silk according to claim 1, is characterized in that: the mould described in step (6) can be controlled the thickness of bean sheet jelly, can control the thickness of bean sheet jelly by the distance between adjustment mould.Temperature in mould is 98-105 degree.
7. the production technology of non-irrigated lotus root starch silk according to claim 1, it is characterized in that: the dry processing described in step (7) can be placed in aeration-drying under normal temperature, or it is dry to put into baking oven, and oven temperature is set to 50-65 DEG C, time 40-60 minute.
8. the production technology of non-irrigated lotus root starch silk according to claim 1, is characterized in that: the oven temperature described in step (9) is set to 60-70 DEG C, and drying time is 7-8 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410210879.2A CN103989043A (en) | 2014-05-19 | 2014-05-19 | Production process for dried lotus root vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410210879.2A CN103989043A (en) | 2014-05-19 | 2014-05-19 | Production process for dried lotus root vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103989043A true CN103989043A (en) | 2014-08-20 |
Family
ID=51303583
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410210879.2A Pending CN103989043A (en) | 2014-05-19 | 2014-05-19 | Production process for dried lotus root vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103989043A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381911A (en) * | 2014-11-17 | 2015-03-04 | 安龙县福荣昌巴蕉芋淀粉农民专业合作社 | Preparation method of natural five-colored canna edulis ker vermicelli |
| CN106046180A (en) * | 2016-08-05 | 2016-10-26 | 广西钱隆投资管理有限公司 | Canna edulis Ker Gawl. starch manufacturing method |
| CN106722515A (en) * | 2016-11-23 | 2017-05-31 | 广西大学 | A kind of production technology of dry lotus root vermicelli |
| CN108208770A (en) * | 2018-01-18 | 2018-06-29 | 广西马山县壮香缘食品有限公司 | The automatic production control system of dry lotus root vermicelli |
| CN108260801A (en) * | 2018-01-18 | 2018-07-10 | 汪静雯 | A kind of full-automatic dry lotus root vermicelli manufacturing and processing equipment |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415539A (en) * | 2011-12-09 | 2012-04-18 | 谭美才 | Equipment for preparing dry lotus root vermicelli |
| CN102415538A (en) * | 2011-12-09 | 2012-04-18 | 谭美才 | Method for preparing dry lotus root vermicelli |
| CN203015784U (en) * | 2012-07-13 | 2013-06-26 | 广西马山县山里来食品有限公司 | Machine for continuously processing dry lotus root vermicelli |
| CN103478646A (en) * | 2013-10-11 | 2014-01-01 | 杨舒翔 | Preparation method of Canna edulis and taro vermicelli |
-
2014
- 2014-05-19 CN CN201410210879.2A patent/CN103989043A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415539A (en) * | 2011-12-09 | 2012-04-18 | 谭美才 | Equipment for preparing dry lotus root vermicelli |
| CN102415538A (en) * | 2011-12-09 | 2012-04-18 | 谭美才 | Method for preparing dry lotus root vermicelli |
| CN203015784U (en) * | 2012-07-13 | 2013-06-26 | 广西马山县山里来食品有限公司 | Machine for continuously processing dry lotus root vermicelli |
| CN103478646A (en) * | 2013-10-11 | 2014-01-01 | 杨舒翔 | Preparation method of Canna edulis and taro vermicelli |
Non-Patent Citations (1)
| Title |
|---|
| 李向高: "《药材加工学》", 31 May 1994 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381911A (en) * | 2014-11-17 | 2015-03-04 | 安龙县福荣昌巴蕉芋淀粉农民专业合作社 | Preparation method of natural five-colored canna edulis ker vermicelli |
| CN106046180A (en) * | 2016-08-05 | 2016-10-26 | 广西钱隆投资管理有限公司 | Canna edulis Ker Gawl. starch manufacturing method |
| CN106722515A (en) * | 2016-11-23 | 2017-05-31 | 广西大学 | A kind of production technology of dry lotus root vermicelli |
| CN108208770A (en) * | 2018-01-18 | 2018-06-29 | 广西马山县壮香缘食品有限公司 | The automatic production control system of dry lotus root vermicelli |
| CN108260801A (en) * | 2018-01-18 | 2018-07-10 | 汪静雯 | A kind of full-automatic dry lotus root vermicelli manufacturing and processing equipment |
| CN108260801B (en) * | 2018-01-18 | 2021-07-27 | 汪静雯 | Full-automatic dry lotus root vermicelli production and processing equipment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103989043A (en) | Production process for dried lotus root vermicelli | |
| CN104397204A (en) | Preparation method for dried beancurd sticks | |
| CN104222324A (en) | Vine pepper wind-expelling and cold-removing tea oil | |
| CN104026711A (en) | Production system and making method of canna edulis vermicelli | |
| CN103976309A (en) | Preparation method of sweet potato vermicelli | |
| CN101461496A (en) | Method for making colorful wet milled rice cake | |
| CN106262768A (en) | The manufacture method of dry lotus root vermicelli | |
| CN102342439A (en) | Bean dreg peach slice cake and preparation method thereof | |
| CN106261617A (en) | The method making noodles with Rhizoma Solani tuber osi | |
| CN104431765A (en) | Canna edulis ker nutritive noodles and preparation method thereof | |
| CN105685251A (en) | Making process for ash tofu | |
| CN104397274A (en) | China rose blood circulation promoting and invigorating health tea and preparation method thereof | |
| CN102715416B (en) | Production method of whole coix seed flour vermicelli or sheets | |
| CN104431723A (en) | Preparation method of fruit and vegetable New Year cake made from finely ground rice flour | |
| WO2023197878A1 (en) | Convenient dried rice noodles and preparation method therefor | |
| CN104642669A (en) | Health tremella and lotus seed tea particles capable of tonifying qi and blood and preparation method thereof | |
| CN102715461A (en) | Production method of whole buckwheat flour vermicelli or sheets | |
| CN104207091B (en) | A kind of beef in own juice taste flavoring and processing method thereof | |
| CN102986920A (en) | Preparation method for peanut primary colored bean curd | |
| CN105494675A (en) | Purple potato and rose flavor soya milk film and making method thereof | |
| CN104489037A (en) | Fresh flower tea cake and processing method thereof | |
| CN104172052A (en) | Cumin mutton chop flavor seasoning powder and processing method thereof | |
| CN104255941A (en) | Black-gray bean curd ball | |
| CN102993316A (en) | Method for producing sweet potato refined starch | |
| CN106616646B (en) | Preparation method of kudzu vine powder bean curd |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140820 |