CN104095212A - Manufacturing method for yam vermicelli - Google Patents
Manufacturing method for yam vermicelli Download PDFInfo
- Publication number
- CN104095212A CN104095212A CN201410261571.0A CN201410261571A CN104095212A CN 104095212 A CN104095212 A CN 104095212A CN 201410261571 A CN201410261571 A CN 201410261571A CN 104095212 A CN104095212 A CN 104095212A
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- Prior art keywords
- sheet jelly
- sweet potato
- vermicelli
- time
- bean sheet
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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
- 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
Abstract
The invention provides a manufacturing method for yam vermicelli. The manufacturing method comprises the following steps: 1, cleaning yams, and removing sand; 2, crushing the yams through a crusher; 3 filtering the crushed yams to obtain liquid starch; 4, precipitating the liquid starch for 12 hours, and dewatering the liquid starch to obtain wet crude starch; 5, repeating the step 3 and the step 4 for selection, and removing micro impurities in the wet crude starch to obtain wet fine powder; 6, airing and drying the wet fine powder; 7, mixing the fine powder with water, manually rolling the fine powder into a sheet jelly, and putting the sheet jelly into a steaming basket to be steamed and sterilized at a high temperature; 8, cutting the sheet jelly which is steamed into two segments of which the sizes are similar, and drying the sheet jelly in a shadowy and cool place; 9, shredding the sheet jelly which is dried in the shadowy and cool place, and drying the shredded sheet jellies to obtain the vermicelli; and 10, straightening the yam vermicelli and packaging the yam vermicelli, wherein water used in the step 3, the step 4 and the step 7 is mountain spring water, and all the actions in the step 1, the step 6, the step 7 and the step 8 are manually completed. The yam vermicelli disclosed by the invention does not contain any additives, so that the yam vermicelli has the advantages that the yam vermicelli is not mashed when being cooked for a long time, the eating mouth feel of the yam vermicelli is better, the yam vermicelli is healthier, the yam vermicelli is easy to preserve, the safety of the yam vermicelli is high, and the quality of the yam vermicelli is good.
Description
Technical field
The present invention relates to bean vermicelli production technical field, be specifically related to a kind of preparation method of sweet potato vermicelli.
Background technology
Sweet potato vermicelli has another name called sweet potato sheet jelly, slip-knot and sweet potato vermicelli.The primary raw material of sweet potato vermicelli is fresh sweet potatoes, has to boil for a long time not rottenly, and the feature that delicate fragrance is good to eat, food method is various, is that China most areas masses like and common food.Quality, mouthfeel are superior.The adulterated phenomenon of bean vermicelli is in the market a lot, a lot of sweet potato powder are sold out after sulphur floats, look very snow-white very beautiful, in sweet potato vermicelli, mixing other starch component, object is to reduce the cost of raw material, improve the appearance looks elegant degree of product, and bean vermicelli the inside be added with alum wherein alum chemical analysis be alum, contain aluminium ion, so excessive absorption can affect the absorption of human body to the composition such as iron, calcium, cause osteoporosis, anaemia, the growth of the cell that even affects the nerves.Therefore, some nutritionists propose, and avoid eating the food that contains alum as far as possible, and too much edible meeting causes serious harm to human body.
Summary of the invention
For above problems of the prior art, the invention provides one boil for a long time not rotten, without the preparation method of any additive, health, delicious sweet potato vermicelli.
The present invention is achieved by the following technical solutions:
A preparation method for sweet potato vermicelli, is characterized in that Ipomoea batatas is raw material, and makes with following steps:
Step 1, choose high-quality sandy soil sweet potato, without going mouldy, free from insect pests, ganoid sweet potato, clean, go sandy soil;
Step 2, will clean, and go husky sweet potato later to pass through crusher in crushing;
Step 3, the sweet potato after fragmentation is filtered to obtain to liquid starchy;
Step 4, the liquid starchy after filtering is poured in pond and precipitated 12 hours, wet thick starch anhydrates to obtain;
Step 5, the wet thick starch repeating step three that step 4 is obtained and step 4 are carried out selected, by the fine powder that must wet of the micro-Impurity removal in wet thick starch;
Step 6, the fine powder that will wet are being carried out airing, and the airing time in spring is 3-4 days, and the airing time in summer is 2-3 days, and the airing time in autumn is 2-4 days, and the airing time in winter is 5-7 days;
Step 7, by the fine powder thickening after drying, fine powder after thickening is manual rolls into bean sheet jelly, bean sheet jelly is put into food steamer high temperature cooks, sterilization;
Step 8, the bean sheet jelly after cooking is cut into two sections of sizableness, the bean sheet jelly cool place after segment is dried;
Step 9, the bean sheet jelly that cool place is dried carry out chopping by filament cutter, will under the bean sheet jelly sun after chopping, dry to obtain sweet potato vermicelli;
Step 10, by the sweet potato vermicelli after airing through gag press, carry out straightening and packaging;
The water using in described step 3, step 4 and step 7 is mountain spring water; Described step 1, step 6, step 7 and step 8, everything is all that pure craft completes.
Further, in described step 7, the time of bean sheet jelly in food steamer is 20-30 minute, and the temperature in food steamer is 130 DEG C.
Further, in described step 8, spring, to dry the bean sheet jelly time be 1-2 hour in cool place, and summer, to dry the bean sheet jelly time be 2-3 hour in cool place, and autumn, to dry the bean sheet jelly time be 1.5-2.5 hour in cool place, and winter, to dry the bean sheet jelly time be 1 hour in cool place.
Further, in described step 9, the airing time in spring is 10-15 hour, and the time of airing in summer is 5 hours, and the airing time in autumn is 7-9 hour, and the airing time in winter is 14-20 hour.
In the present invention, sweet potato is made to sweet potato powder, adopt the sand ground sweet potato of high-quality, in the process of making sweet potato especially, carry out selected, micro-impurity in removal meal and thinner sandy soil, thereby obtain sweet potato fine powder, in the process of powder process, use in the bean vermicelli of mountain spring water system and contain various trace elements, balanced in nutrition, the sweet potato vermicelli delicate mouthfeel that pure sweet potato fine powder is worked it out is lubricated tasty and refreshing.In the manufacturing process of bean vermicelli, high temperature steams skin, sterilization, thus make the sweet potato vermicelli health of producing, more healthy, adopt the bean vermicelli after high temperature corium to there is better toughness, be not easy well-donely, have and chew preferably strength.Produce in the process of sweet potato vermicelli all pure making by hand at sweet potato powder, can be good at controlling the clean and health of each step, can better control the quality of sweet potato vermicelli and the mouthfeel of product.The present invention makes in sweet potato vermicelli process, is manual system, has better local flavor as the bean vermicelli of working it out as traditional handicraft, is therefore deeply subject to liking of people.Sweet potato vermicelli of the present invention have boil for a long time not rotten, the feature such as delicate fragrance is good to eat, sweet potato vermicelli of the present invention does not add any additive, eating mouth feel is better, more healthy, easy to store, the high-quality sweet potato vermicelli of safety.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A preparation method for sweet potato vermicelli, is characterized in that Ipomoea batatas is raw material, and makes with following steps:
Step 1, choose high-quality sandy soil sweet potato, without going mouldy, free from insect pests, ganoid sweet potato, clean, go sandy soil;
Step 2, will clean, and go husky sweet potato later to pass through crusher in crushing;
Step 3, the sweet potato after fragmentation is filtered to obtain to liquid starchy;
Step 4, the liquid starchy after filtering is poured in pond and precipitated 12 hours, wet thick starch anhydrates to obtain;
Step 5, the wet thick starch repeating step three that step 4 is obtained and step 4 are carried out selected, by the fine powder that must wet of the micro-Impurity removal in wet thick starch;
Step 6, the fine powder that will wet are being carried out airing, and the airing time in spring is 3.5 days, and the airing time in summer is 2 days, and the airing time in autumn is 4 days, and the airing time in winter is 7 days;
Step 7, by the fine powder thickening after drying, fine powder after thickening is manual rolls into bean sheet jelly, bean sheet jelly is put into food steamer high temperature cooks, sterilization;
Step 8, the bean sheet jelly after cooking is cut into two sections of sizableness, the bean sheet jelly cool place after segment is dried;
Step 9, the bean sheet jelly that cool place is dried carry out chopping by filament cutter, will under the bean sheet jelly sun after chopping, dry to obtain sweet potato vermicelli;
Step 10, by the sweet potato vermicelli after airing through gag press, carry out straightening and packaging;
The water using in described step 3, step 4 and step 7 is mountain spring water; Described step 1, step 6, step 7 and step 8, everything is all that pure craft completes.
Further, in described step 7, the time of bean sheet jelly in food steamer is 25 minutes, and the temperature in food steamer is 130 DEG C.
Further, in described step 8, spring, to dry the bean sheet jelly time be 2 hours in cool place, and summer, to dry the bean sheet jelly time be 3 hours in cool place, and autumn, to dry the bean sheet jelly time be 2.5 hours in cool place, and winter, to dry the bean sheet jelly time be 1 hour in cool place.
Further, in described step 9, the airing time in spring is 15 hours, and the time of airing in summer is 5 hours, and the airing time in autumn is 7 hours, and the airing time in winter is 20 hours.
Embodiment 2:
A preparation method for sweet potato vermicelli, is characterized in that Ipomoea batatas is raw material, and makes with following steps:
Step 1, choose high-quality sandy soil sweet potato, without going mouldy, free from insect pests, ganoid sweet potato, clean, go sandy soil;
Step 2, will clean, and go husky sweet potato later to pass through crusher in crushing;
Step 3, the sweet potato after fragmentation is filtered to obtain to liquid starchy;
Step 4, the liquid starchy after filtering is poured in pond and precipitated 12 hours, wet thick starch anhydrates to obtain;
Step 5, the wet thick starch repeating step three that step 4 is obtained and step 4 are carried out selected, by the fine powder that must wet of the micro-Impurity removal in wet thick starch;
Step 6, the fine powder that will wet are being carried out airing, and the airing time in spring is 4 days, and the airing time in summer is 2.5 days, and the airing time in autumn is 3.5 days, and the airing time in winter is 7 days;
Step 7, by the fine powder thickening after drying, fine powder after thickening is manual rolls into bean sheet jelly, bean sheet jelly is put into food steamer high temperature cooks, sterilization;
Step 8, the bean sheet jelly after cooking is cut into two sections of sizableness, the bean sheet jelly cool place after segment is dried;
Step 9, the bean sheet jelly that cool place is dried carry out chopping by filament cutter, will under the bean sheet jelly sun after chopping, dry to obtain sweet potato vermicelli;
Step 10, by the sweet potato vermicelli after airing through gag press, carry out straightening and packaging;
The water using in described step 3, step 4 and step 7 is mountain spring water; Described step 1, step 6, step 7 and step 8, everything is all that pure craft completes.
Further, in described step 7, the time of bean sheet jelly in food steamer is 30 minutes, and the temperature in food steamer is 130 DEG C.
Further, in described step 8, spring, to dry the bean sheet jelly time be 1.5 hours in cool place, and summer, to dry the bean sheet jelly time be 2.5 hours in cool place, and autumn, to dry the bean sheet jelly time be 2.5 hours in cool place, and winter, to dry the bean sheet jelly time be 1 hour in cool place.
Further, in described step 9, the airing time in spring is 14 hours, and the time of airing in summer is 5 hours, and the airing time in autumn is 8 hours, and the airing time in winter is 19 hours
In the present invention, sweet potato is made to sweet potato powder, adopt the sand ground sweet potato of high-quality, in the process of making sweet potato especially, carry out selected, micro-impurity in removal meal and thinner sandy soil, thereby obtain sweet potato fine powder, in the process of powder process, use in the bean vermicelli of mountain spring water system and contain various trace elements, balanced in nutrition, the sweet potato vermicelli delicate mouthfeel that pure sweet potato fine powder is worked it out is lubricated tasty and refreshing.In the manufacturing process of bean vermicelli, high temperature steams skin, sterilization, thus make the sweet potato vermicelli health of producing, more healthy, adopt the bean vermicelli after high temperature corium to there is better toughness, be not easy well-donely, have and chew preferably strength.Produce in the process of sweet potato vermicelli all pure making by hand at sweet potato powder, can be good at controlling the clean and health of each step, can better control the quality of sweet potato vermicelli and the mouthfeel of product.The present invention makes in sweet potato vermicelli process, is manual system, has better local flavor as the bean vermicelli of working it out as traditional handicraft, is therefore deeply subject to liking of people.Sweet potato vermicelli of the present invention have boil for a long time not rotten, the feature such as delicate fragrance is good to eat, sweet potato vermicelli of the present invention does not add any additive, eating mouth feel is better, more healthy, easy to store, the high-quality sweet potato vermicelli of safety.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (4)
1. a preparation method for sweet potato vermicelli, is characterized in that Ipomoea batatas is raw material, and makes with following steps:
Step 1, choose high-quality sandy soil sweet potato, without going mouldy, free from insect pests, ganoid sweet potato, clean, go sandy soil;
Step 2, will clean, and go husky sweet potato later to pass through crusher in crushing;
Step 3, the sweet potato after fragmentation is filtered to obtain to liquid starchy;
Step 4, the liquid starchy after filtering is poured in pond and precipitated 12 hours, wet thick starch anhydrates to obtain;
Step 5, the wet thick starch repeating step three that step 4 is obtained and step 4 are carried out selected, by the fine powder that must wet of the micro-Impurity removal in wet thick starch;
Step 6, the fine powder that will wet are being carried out airing, and the airing time in spring is 3-4 days, and the airing time in summer is 2-3 days, and the airing time in autumn is 2-4 days, and the airing time in winter is 5-7 days;
Step 7, by the fine powder thickening after drying, fine powder after thickening is manual rolls into bean sheet jelly, bean sheet jelly is put into food steamer high temperature cooks, sterilization;
Step 8, the bean sheet jelly after cooking is cut into two sections of sizableness, the bean sheet jelly cool place after segment is dried;
Step 9, the bean sheet jelly that cool place is dried carry out chopping by filament cutter, will under the bean sheet jelly sun after chopping, dry to obtain sweet potato vermicelli;
Step 10, by the sweet potato vermicelli after airing through gag press, carry out straightening and packaging;
It is characterized in that the water using in described step 3, step 4 and step 7 is mountain spring water; Described step 1, step 6, step 7 and step 8, everything is all that pure craft completes.
2. the preparation method of sweet potato vermicelli according to claim 1, is characterized in that in described step 7, the time of bean sheet jelly in food steamer is 20-30 minute, and the temperature in food steamer is 130 DEG C.
3. the preparation method of sweet potato vermicelli according to claim 1, it is characterized in that in described step 8, spring, to dry the bean sheet jelly time be 1-2 hour in cool place, summer, to dry the bean sheet jelly time be 2-3 hour in cool place, autumn, to dry the bean sheet jelly time be 1.5-2.5 hour in cool place, and winter, to dry the bean sheet jelly time be 1 hour in cool place.
4. the preparation method of sweet potato vermicelli according to claim 1, is characterized in that in described step 9, the airing time in spring is 10-15 hour, and the time of airing in summer is 5 hours, and the airing time in autumn is 7-9 hour, and the airing time in winter is 14-20 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410261571.0A CN104095212A (en) | 2014-06-11 | 2014-06-11 | Manufacturing method for yam vermicelli |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410261571.0A CN104095212A (en) | 2014-06-11 | 2014-06-11 | Manufacturing method for yam vermicelli |
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| CN104095212A true CN104095212A (en) | 2014-10-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410261571.0A Pending CN104095212A (en) | 2014-06-11 | 2014-06-11 | Manufacturing method for yam vermicelli |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124348A (en) * | 2015-07-28 | 2015-12-09 | 潍坊友容实业有限公司 | Suaeda salsa vermicelli and preparation method thereof |
| CN105146263A (en) * | 2015-07-28 | 2015-12-16 | 潍坊友容实业有限公司 | Suaeda salsa vermicelli |
| CN105901672A (en) * | 2016-04-15 | 2016-08-31 | 杨希义 | Nutritional vermicelli and preparation method thereof |
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| CN201303572Y (en) * | 2008-11-05 | 2009-09-09 | 张新怀 | Multifunctional dough rolling machine with high efficiency and energy saving |
| CN102919913A (en) * | 2012-10-24 | 2013-02-13 | 南京农业大学 | New technology for processing crystal silk noodles and crystal silk noodles |
| CN103750100A (en) * | 2013-12-26 | 2014-04-30 | 河南天豫薯业股份有限公司 | Production process for sweet potato vermicelli |
-
2014
- 2014-06-11 CN CN201410261571.0A patent/CN104095212A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201303572Y (en) * | 2008-11-05 | 2009-09-09 | 张新怀 | Multifunctional dough rolling machine with high efficiency and energy saving |
| CN102919913A (en) * | 2012-10-24 | 2013-02-13 | 南京农业大学 | New technology for processing crystal silk noodles and crystal silk noodles |
| CN103750100A (en) * | 2013-12-26 | 2014-04-30 | 河南天豫薯业股份有限公司 | Production process for sweet potato vermicelli |
Non-Patent Citations (2)
| Title |
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| 何福高 等: "《世界长寿之乡巴马养生民间秘方 精华版》", 29 February 2012, article "红薯粉丝", pages: 170-171 * |
| 刘宝家 等: "《食品加工技术、工艺和配方大全续集1（上）》", 30 June 1993, article "红薯粉丝", pages: 419 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124348A (en) * | 2015-07-28 | 2015-12-09 | 潍坊友容实业有限公司 | Suaeda salsa vermicelli and preparation method thereof |
| CN105146263A (en) * | 2015-07-28 | 2015-12-16 | 潍坊友容实业有限公司 | Suaeda salsa vermicelli |
| CN105901672A (en) * | 2016-04-15 | 2016-08-31 | 杨希义 | Nutritional vermicelli and preparation method thereof |
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Application publication date: 20141015 |
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