CN104000067A - Processing method for alum-free garden pea vermicelli - Google Patents
Processing method for alum-free garden pea vermicelli Download PDFInfo
- Publication number
- CN104000067A CN104000067A CN201410199511.0A CN201410199511A CN104000067A CN 104000067 A CN104000067 A CN 104000067A CN 201410199511 A CN201410199511 A CN 201410199511A CN 104000067 A CN104000067 A CN 104000067A
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- vermicelli
- powder
- starch
- gorgon euryale
- processed
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Classifications
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- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Abstract
The invention relates to a processing method for alum-free garden pea vermicelli. The processing method is characterized in that a starch raw material is prepared by adopting sweet potato starch and garden pea starch as main raw materials, and then the garden pea vermicelli is prepared through the steps of preparation of a starchy sauce paste, powder merging and kneading, vacuumizing, strip leakage and forming, powder cooking and gelatinization, cooling and vermicelli fishing-up, freezing, thawing and air-drying, packaging and the like. The produced garden pea vermicelli adopts the refined 100% pure sweet potato quality starch and the garden pea starch, does not contain any pigment, hydrocolloid, alum and additive, and is rich in carbohydrates, dietary fibers, proteins, hydrochloric acid and calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals; and with adopting of the production process of molding before cooking thoroughly, the produced vermicelli is soft and smooth in mouthfeel, is not broken, does not become lumps, is not easily cooked well, enables the retention time to be as long as 2 years or more, and has the morphology mainly in a round shape.
Description
Technical field
The present invention relates to a kind of manufacture craft of vermicelli, specifically a kind of processing method without alum pea vermicelli.
Background technology
Pea is rich in lysine, and nutritive value is very high.Lysine is a kind of essential amino acid, can promote human development, strengthen immunologic function, and be improved the effect of central nervous tissue function.In the tender leaf of pea pods and bean seedlings, be rich in vitamin C and can decomposer in the enzyme of nitrosamine, can decomposing nitrosamine, there is the effect of anti-cancer and cancer-preventing.Only wooden fork acid, gibberellin and plant contained in pea coagulate the materials such as element, have anti-inflammation, strengthen metabolic function.In garden pea and bean seedlings, also contain the dietary fiber compared with horn of plenty, can prevent constipation, have gut purge effect.
Summary of the invention
The object of this invention is to provide a kind of utilization ground melon starch and pea starch is primary raw material, makes the processing method of the pea vermicelli that do not add alum.
The present invention realizes above-mentioned purpose by following technical proposal: a kind of processing method without alum pea vermicelli, is characterized in that comprising the following steps:
1, prepare starch material: 15% pea starch and 85% ground melon starch mixing are poured in mixer, computer control ratio, screen after mixing, prevents that foreign matter from entering;
2, Gorgon euryale processed is stuck with paste: 3.5% ~ 4% Gorgon euryale processed of getting starch material weight, starch is put into Gorgon euryale machine processed, stir, add normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 DEG C of boiling water of 7 times ~ 8 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
3, closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add starch material, rub when the water content of starch in basin stops adding dried starch, powder mixing machine forward or reverse to carry 46% ~ 50% time;
4, vacuumize: the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside; Leak bar moulding: above-mentioned powder is put into Lou bar machine wooden dipper leak test, open and leak bar machine, allow vermicelli fall into and boil in powder pot;
5, boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 DEG C, and often supplements and keep pot interior water surface consistent, in the time that vermicelli float, pull open in time;
6, cooling: vermicelli in pot are pulled out cooling, then put into the indoor condensation that humidity is larger, the condensation time is more than 12 hours;
7, freezing: vermicelli are placed in freezer freezing, freezing 48 hours, temperature was at-15 DEG C;
8, thaw and dry: vermicelli are taken out, allow it thaw, then natural drying to moisture≤14% in airing place;
9, packaging warehouse-in: finished product vermicelli require artificial go-on-go packaging by weight, dispatch from the factory after the assay was approved.
Architectural feature of the present invention can be found out, the invention has the advantages that: what the pea vermicelli that the present invention produces were used is refining 100% pure Ipomoea batatas high-quality starch and pea starch, without any pigment, edible glue, alum, additive, in vermicelli, be rich in the mineral matters such as carbohydrate, dietary fiber, protein, hydrochloric acid and calcium, magnesium, iron, potassium, phosphorus, sodium, adopt the production process of boiling after first moulding, the vermicelli mouthfeel soft and smooth property of producing, unbroken noodles, not agglomerating, be difficult for well-done, holding time can reach more than 2 years, and form is mainly to justify shape shape as main.
specific implementation method
Below in conjunction with instantiation, vermicelli processing method provided by the invention is described in detail:
Case study on implementation 1:
1, raw materials: 15KG pea starch and 85KG ground melon starch are poured in mixer, by computer control ratio, be mixed into starch material, then screen starch material, prevent that foreign matter from entering;
2, Gorgon euryale processed is stuck with paste: Gorgon euryale is stuck with paste and dried starch particle can be melted well and is adhered rapidly, makes the powder ball of rubbing be formed with the skeleton of regularly arranged combination, strengthens biceps, unbroken noodles; Method is first to get starch material 15KG Gorgon euryale processed, and starch is put into Gorgon euryale machine processed, stirs, and adds normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 DEG C of boiling water of 7 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
3, closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add the starch material being sieved, when the water content of starch in basin stops adding dried starch 46% time, powder mixing machine forward or reverse is carried and is rubbed a period of time, is manually aided with the powder shovel that will hang over powder circumference pelvic to middle; When powder smooth surface is without pimple, tack-free, when temperature reaches 45 DEG C of left and right, pick up a cooking starch material by its free dirty one-tenth line with hand, slightly thinless with strand, lower Flow Velocity is neither fast nor slow is best;
4, vacuumize: the vacuum machine bubble of bleeding, the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside, make powder ball structure tightr, the vermicelli produced clean even straight, without pimple, more transparent glossy; Leak bar moulding: the powder of rubbing is put into Lou bar machine wooden dipper leak test, open and leak bar machine, the vermicelli of the plucked of leak test being got off with basin are caught, in the time that vermicelli are completely even, basin is taken away, allow vermicelli fall into and boil in powder pot; Powder in basin can be put into rub to continue to carry in powder basin and rub; Adjust and leak bar machine powder wooden dipper, powder wooden dipper is higher, and more carefully, powder wooden dipper is lower for vermicelli, and vermicelli more slightly, make vermicelli diameter reach necessary requirement; Note in the time adding powder, keeping evenly, powder, higher than the edge of powder wooden dipper, does not reduce the vibrations of leaking bar machine as far as possible simultaneously, can keep like this vermicelli shape even straight, and thickness is consistent;
5, boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 DEG C, and often supplements and keep pot interior water surface consistent, in the time that vermicelli float, pull open in time;
6, cooling: vermicelli in pot are pulled out and spray running water and fructus hordei germinatus water, prevent that vermicelli are adhered together again, vermicelli are manually put on PPR bar after cutting off according to Len req, then vermicelli are sent into the indoor shady and cool condensation that humidity is larger, and the condensation time is more than 12 hours; If indoor humidity is inadequate, can spill on the ground a little cold water increases humidity;
7, freezing: vermicelli are placed in freezer freezing, first precooling, then slow cooling, until freeze completely; Can not abrupt temperature drop, otherwise vermicelli can be by bursting by freezing, and freezing 48 hours, temperature was at-15 DEG C; Vermicelli after freezing are easy to disperse, and without drafting phenomenon, and can increase elasticity;
8, thaw and dry: vermicelli are taken out, allow it naturally thaw; Then be manually suspended to airing place natural drying to moisture≤14%; In airing, can gently rub with have gentle hands, the vermicelli of drafting are scattered completely;
9, packaging warehouse-in: finished product vermicelli require artificial go-on-go packaging by weight, again with sack sewing machine seal sack after weighing according to customer requirement, print the date of manufacture.Being packaged into after the assay was approved case dispatches from the factory.
Case study on implementation 2:
1, raw materials: 30KG pea starch and 170KG ground melon starch are poured in mixer, by computer control ratio, be mixed into starch material, then screen starch material, prevent that foreign matter from entering;
2, Gorgon euryale processed is stuck with paste: Gorgon euryale is stuck with paste and dried starch particle can be melted well and is adhered rapidly, makes the powder ball of rubbing be formed with the skeleton of regularly arranged combination, strengthens biceps, unbroken noodles; Method is first to get starch material 30KG Gorgon euryale processed, and starch is put into Gorgon euryale machine processed, stirs, and adds normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 DEG C of boiling water of 7.5 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
3, closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add the starch material being sieved, when the water content of starch in basin stops adding dried starch 48% time, powder mixing machine forward or reverse is carried and is rubbed a period of time, is manually aided with the powder shovel that will hang over powder circumference pelvic to middle; When powder smooth surface is without pimple, tack-free, when temperature reaches 45 DEG C of left and right, pick up a cooking starch material by its free dirty one-tenth line with hand, slightly thinless with strand, lower Flow Velocity is neither fast nor slow is best;
4, vacuumize: the vacuum machine bubble of bleeding, the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside, make powder ball structure tightr, the vermicelli produced clean even straight, without pimple, more transparent glossy; Leak bar moulding: the powder of rubbing is put into Lou bar machine wooden dipper leak test, open and leak bar machine, the vermicelli of the plucked of leak test being got off with basin are caught, in the time that vermicelli are completely even, basin is taken away, allow vermicelli fall into and boil in powder pot; Powder in basin can be put into rub to continue to carry in powder basin and rub; Adjust and leak bar machine powder wooden dipper, powder wooden dipper is higher, and more carefully, powder wooden dipper is lower for vermicelli, and vermicelli more slightly, make vermicelli diameter reach necessary requirement; Note in the time adding powder, keeping evenly, powder, higher than the edge of powder wooden dipper, does not reduce the vibrations of leaking bar machine as far as possible simultaneously, can keep like this vermicelli shape even straight, and thickness is consistent;
5, boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 DEG C, and often supplements and keep pot interior water surface consistent, in the time that vermicelli float, pull open in time;
6, cooling: vermicelli in pot are pulled out and spray running water and fructus hordei germinatus water, prevent that vermicelli are adhered together again, vermicelli are manually put on PPR bar after cutting off according to Len req, then vermicelli are sent into the indoor shady and cool condensation that humidity is larger, and the condensation time is more than 12 hours; If indoor humidity is inadequate, can spill on the ground a little cold water increases humidity;
7, freezing: vermicelli are placed in freezer freezing, first precooling, then slow cooling, until freeze completely; Can not abrupt temperature drop, otherwise vermicelli can be by bursting by freezing, and freezing 48 hours, temperature was at-15 DEG C; Vermicelli after freezing are easy to disperse, and without drafting phenomenon, and can increase elasticity;
8, thaw and dry: vermicelli are taken out, allow it naturally thaw; Then be manually suspended to airing place natural drying to moisture≤14%; In airing, can gently rub with have gentle hands, the vermicelli of drafting are scattered completely;
9, packaging warehouse-in: finished product vermicelli require artificial go-on-go packaging by weight, again with sack sewing machine seal sack after weighing according to customer requirement, print the date of manufacture; Being packaged into after the assay was approved case dispatches from the factory.
Case study on implementation 3:
1, raw materials: 5KG pea starch and 45KG ground melon starch are poured in mixer, by computer control ratio, be mixed into starch material, then screen starch material, prevent that foreign matter from entering;
2, Gorgon euryale processed is stuck with paste: Gorgon euryale is stuck with paste and dried starch particle can be melted well and is adhered rapidly, makes the powder ball of rubbing be formed with the skeleton of regularly arranged combination, strengthens biceps, unbroken noodles; Method is first to get starch material 10KG Gorgon euryale processed, and starch is put into Gorgon euryale machine processed, stirs, and adds normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 DEG C of boiling water of 8 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
3, closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add the starch material being sieved, when the water content of starch in basin stops adding dried starch 50% time, powder mixing machine forward or reverse is carried and is rubbed a period of time, is manually aided with the powder shovel that will hang over powder circumference pelvic to middle; When powder smooth surface is without pimple, tack-free, when temperature reaches 45 DEG C of left and right, pick up a cooking starch material by its free dirty one-tenth line with hand, slightly thinless with strand, lower Flow Velocity is neither fast nor slow is best;
4, vacuumize: the vacuum machine bubble of bleeding, the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside, make powder ball structure tightr, the vermicelli produced clean even straight, without pimple, more transparent glossy; Leak bar moulding: the powder of rubbing is put into Lou bar machine wooden dipper leak test, open and leak bar machine, the vermicelli of the plucked of leak test being got off with basin are caught, in the time that vermicelli are completely even, basin is taken away, allow vermicelli fall into and boil in powder pot; Powder in basin can be put into rub to continue to carry in powder basin and rub; Adjust and leak bar machine powder wooden dipper, powder wooden dipper is higher, and more carefully, powder wooden dipper is lower for vermicelli, and vermicelli more slightly, make vermicelli diameter reach necessary requirement; Note in the time adding powder, keeping evenly, powder, higher than the edge of powder wooden dipper, does not reduce the vibrations of leaking bar machine as far as possible simultaneously, can keep like this vermicelli shape even straight, and thickness is consistent;
5, boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 DEG C, and often supplements and keep pot interior water surface consistent, in the time that vermicelli float, pull open in time;
6, cooling: vermicelli in pot are pulled out and spray running water and fructus hordei germinatus water, prevent that vermicelli are adhered together again, vermicelli are manually put on PPR bar after cutting off according to Len req, then vermicelli are sent into the indoor shady and cool condensation that humidity is larger, and the condensation time is more than 12 hours; If indoor humidity is inadequate, can spill on the ground a little cold water increases humidity;
7, freezing: vermicelli are placed in freezer freezing, first precooling, then slow cooling, until freeze completely; Can not abrupt temperature drop, otherwise vermicelli can be by bursting by freezing, and freezing 48 hours, temperature was at-15 DEG C; Vermicelli after freezing are easy to disperse, and without drafting phenomenon, and can increase elasticity;
8, thaw and dry: vermicelli are taken out, allow it naturally thaw; Then be manually suspended to airing place natural drying to moisture≤14%; In airing, can gently rub with have gentle hands, the vermicelli of drafting are scattered completely;
9, packaging warehouse-in: finished product vermicelli require artificial go-on-go packaging by weight, again with sack sewing machine seal sack after weighing according to customer requirement, print the date of manufacture; Being packaged into after the assay was approved case dispatches from the factory.
Claims (1)
1. without a processing method for alum pea vermicelli, it is characterized in that comprising the following steps:
1) prepare starch material: 15% pea starch and 85% ground melon starch mixing are poured in mixer, computer control ratio, screen after mixing, prevents that foreign matter from entering;
2) Gorgon euryale processed is stuck with paste: 3.5% ~ 4% Gorgon euryale processed of getting starch material weight, starch is put into Gorgon euryale machine processed, stir, add normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 DEG C of boiling water of 7 times ~ 8 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
3) closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add starch material, rub when the water content of starch in basin stops adding dried starch, powder mixing machine forward or reverse to carry 46% ~ 50% time;
4) vacuumize: the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside; Leak bar moulding: above-mentioned powder is put into Lou bar machine wooden dipper leak test, open and leak bar machine, allow vermicelli fall into and boil in powder pot;
5) boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 DEG C, and often supplements and keep pot interior water surface consistent, in the time that vermicelli float, pull open in time;
6) cooling: vermicelli in pot are pulled out cooling, then put into the indoor condensation that humidity is larger, the condensation time is more than 12 hours;
7) freezing: vermicelli are placed in freezer freezing, freezing 48 hours, temperature was at-15 DEG C;
8) thaw and dry: vermicelli are taken out, allow it thaw, then natural drying to moisture≤14% in airing place;
9) packaging warehouse-in: finished product vermicelli require artificial go-on-go packaging by weight, dispatch from the factory after the assay was approved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410199511.0A CN104000067A (en) | 2014-05-13 | 2014-05-13 | Processing method for alum-free garden pea vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410199511.0A CN104000067A (en) | 2014-05-13 | 2014-05-13 | Processing method for alum-free garden pea vermicelli |
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| CN104000067A true CN104000067A (en) | 2014-08-27 |
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|---|---|---|---|
| CN201410199511.0A Pending CN104000067A (en) | 2014-05-13 | 2014-05-13 | Processing method for alum-free garden pea vermicelli |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705557A (en) * | 2015-04-13 | 2015-06-17 | 西藏藏雄特色农产品科技发展有限公司 | Tibetan pea vermicelli and production method thereof |
| CN105029162A (en) * | 2015-09-23 | 2015-11-11 | 甘肃通渭飞天食品有限公司 | Production technology for pea silk noodles |
| CN105747204A (en) * | 2016-02-26 | 2016-07-13 | 王德生 | Vermicelli production method |
| CN109259195A (en) * | 2018-11-07 | 2019-01-25 | 湖南城头山红薯食品科技有限公司 | A kind of production technology of peameal |
-
2014
- 2014-05-13 CN CN201410199511.0A patent/CN104000067A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705557A (en) * | 2015-04-13 | 2015-06-17 | 西藏藏雄特色农产品科技发展有限公司 | Tibetan pea vermicelli and production method thereof |
| CN105029162A (en) * | 2015-09-23 | 2015-11-11 | 甘肃通渭飞天食品有限公司 | Production technology for pea silk noodles |
| CN105029162B (en) * | 2015-09-23 | 2018-06-12 | 甘肃通渭飞天食品有限公司 | A kind of pea starch noodle production technology |
| CN105747204A (en) * | 2016-02-26 | 2016-07-13 | 王德生 | Vermicelli production method |
| CN109259195A (en) * | 2018-11-07 | 2019-01-25 | 湖南城头山红薯食品科技有限公司 | A kind of production technology of peameal |
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Application publication date: 20140827 |