CN104381793A - Preparation method of canna edulis ker vermicelli - Google Patents
Preparation method of canna edulis ker vermicelli Download PDFInfo
- Publication number
- CN104381793A CN104381793A CN201410805021.0A CN201410805021A CN104381793A CN 104381793 A CN104381793 A CN 104381793A CN 201410805021 A CN201410805021 A CN 201410805021A CN 104381793 A CN104381793 A CN 104381793A
- Authority
- CN
- China
- Prior art keywords
- vermicelli
- bean vermicelli
- preparation
- canna edulis
- powder
- 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
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
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a preparation method of canna edulis ker vermicelli. The preparation method comprises the following specific steps: collecting canna edulis ker which is fresh, and free of insect attack and deterioration, and then preparing the canna edulis ker vermicelli which is flexible, elastic, durable in storage, and flavored in the special canna edulis ker taste. With application of the preparation method disclosed by the invention, the produced vermicelli is white and bright, has the color and luster of the product, and the flavor and taste of the canna edulis ker starch, and is free of peculiar smell, uniform in thickness of the vermicelli, basically not broken or crushed, flexible in hand feeling, good in elasticity, semitransparent, and free of macroscopic foreign impurities. In addition, the preparation method disclosed by the invention is simple in processing technology of the canna edulis ker vermicelli, low in equipment investment, small in floor space, quick in effectiveness, and good in quality of the produced vermicelli.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of Bajiaoyu vermicelli.
Background technology
Bean vermicelli is the traditional starch food of China, is characterized in pure white, transparent, neither too hard, nor too soft, smooth in taste.With bean vermicelli garnish food, stir-fry and eat, cold and dressed with sauce and be Tang Junke, its unique flavor, cook easy, with low cost, very popular.
At present, produce the raw material that bean vermicelli is used, traditional method adopts mung bean, expanded the raw materials such as pea, broad bean, potato, corn, sweet potato to now.
Summary of the invention
Object of the present invention is just to provide the preparation method of brand-new a kind of Bajiaoyu vermicelli.Specifically comprise: gather fresh, be raw material without insect pest, without rotten banana dasheen, then prepare a kind of pliable and tough flexible, for shelf-stable, has the Bajiaoyu vermicelli of the distinctive flavor characteristics of banana dasheen.
Described banana dasheen is a kind of plant of self-sow, and is grow in environment that is nuisanceless, pollution-free, that do not use chemical fertilizer and agricultural chemicals.It is stronger to the adaptability of environment, drought-enduring waterlogging, easy plantation, especially all can grow on Around the house, loosing soil, thicker soil, well-drained sandy moistening soil, and it does not strive ground with cereal crops, manage comparatively extensive, planting cost is low, impact by natural calamity is less, and disease and pest is less.This Plants likes damp and hot, and in river valley, subtropical zone, frostless regional growing way is particularly vigorous.The output of banana dasheen rhizome can reach 45 ~ 60t/hm2, its rhizome is rich in starch, and crude protein and crude fibre, and several amino acids that is micro-containing the iron, calcium etc. useful to human body and needed by human, there is cleaning enteron aisle, prevent obesity, improve cholesterol metabolic and suppress the effects such as cholesterol stone formation, and anti-cancer, reducing blood lipid, the health care such as hypoglycemic, be a kind of desirable low-heat, low fat food material.
The present invention is achieved through the following technical solutions:
A preparation method for Bajiaoyu vermicelli, is in technical scheme to comprise the steps:
1, banana dasheen feedstock capture: gather fresh, be raw material without insect pest, without rotten banana dasheen.
2, Feedstock treating: banana dasheen is totally pure and fresh, and remove other impurity sticking to banana dasheen surface.
3, pull an oar: convert appropriate water by after the banana dasheen fragmentation cleaned up, be then polished into slurries.
4, slurries regulate: in slurries, add the alum powder of 0.1 ~ 0.3%, then stir.
5, size mixing and rub powder: the water of slurries is carried out filtering obtain the wet-milling raw material that moisture content is 45 ~ 50%.
6, slaking: by wet-milling raw material, adds in self-cooking type vermicelli machine equably, and starch through overcuring, and by bean vermicelli bushing extrusion molding, obtains the bean vermicelli of transparent slaking.
7, be shaped: higher from vermicelli machine bean vermicelli temperature out, and stickiness is strong, must lower the temperature at once, just unlikely sticky together, bean vermicelli is shaped after cooling, can cut off at length 1000 ~ 1200m m, bean vermicelli after cutting off, the moon is needed to dry in the air 4 ~ 10 hours, allow bean vermicelli fully cool cool completely, make bean vermicelli internal and external temperature consistent, wooden treacle powder case put into by cooled bean vermicelli, spill a small amount of water, reality is covered tightly again with plastic sheeting, treacle 10 ~ 18 hours, through the bean vermicelli of treacle powder, some can stick together, have to pass through repeatedly to wash by rubbing with the hands with the warm water of 35 ~ 40 DEG C and be separated into silk.
8, dry: washed bean vermicelli is hung over the moisture of clothes hanger drying to bean vermicelli meets the requirement of product.
9, pack: according to the packing instructions of different size, pack after dry powder silk is measured respectively, namely become commodity bean vermicelli.
The present invention both had the following advantages:
1, Bajiaoyu vermicelli its preparation method technique proposed by the invention is simple, easily implements.
2, by implementing the present invention, the raw material adopted---banana dasheen, at source, its resource is very abundant, and easily organizes, and price is also very cheap.Meanwhile, banana dasheen is a kind of thick life, amylum crops without disease and pest, and its stem tuber is rich in amylopectin.Banana dasheen belongs to Cannaceae herbaceos perennial.All cultivate in high and cold mountain area, without any pollution, and cultivation not needing use agricultural chemicals, is real green health care food.
3, by implementing the present invention, the bean vermicelli matter of institute's output is bright in vain, and the due color and luster of product, there is the due smell of canna starch and flavour, free from extraneous odour strand even thickness, substantially without doubling, without broken silk, feel is pliable and tough, and elasticity is good, and the state that is translucent is without the visible exogenous impurity of naked eyes.
4, the present invention is in implementation process, makes between bean vermicelli separated from each other as far as possible, and bean vermicelli is fully cooled and cools completely, cool time is enough, and make bean vermicelli internal and external temperature consistent, thus make Bajiaoyu vermicelli not easily broken, pliability is good.Meanwhile, bean vermicelli treacle is saturating, and the Bajiaoyu vermicelli of working it out is chewiness, resistant to cook.
5, by implementing the present invention, the processing technology of Bajiaoyu vermicelli is fairly simple, and equipment investment is little, and floor space is little, instant effect, and the quality of bean vermicelli is also better.
Detailed description of the invention
Below in conjunction with embodiment, method of the present invention is further illustrated.
A preparation method for Bajiaoyu vermicelli, detailed description of the invention is as follows:
1, banana dasheen feedstock capture: gather fresh, be raw material without insect pest, without rotten banana dasheen.
2, Feedstock treating: banana dasheen is totally pure and fresh, and remove other impurity sticking to banana dasheen surface.
3, pull an oar: convert appropriate water by after the banana dasheen fragmentation cleaned up, be then polished into slurries.
4, slurries regulate: in slurries, add the alum powder of 0.1 ~ 0.3%, then stir.
5, size mixing and rub powder: the water of slurries is carried out filtering obtain the wet-milling raw material that moisture content is 45 ~ 50%.
6, slaking: by wet-milling raw material, adds in self-cooking type vermicelli machine equably, and starch through overcuring, and by bean vermicelli bushing extrusion molding, obtains the bean vermicelli of transparent slaking.
7, be shaped: higher from vermicelli machine bean vermicelli temperature out, and stickiness is strong, must lower the temperature at once, just unlikely sticky together, bean vermicelli is shaped after cooling, can cut off at length 1000 ~ 1200mm, bean vermicelli after cutting off, the moon is needed to dry in the air 4 ~ 10 hours, allow bean vermicelli fully cool cool completely, make bean vermicelli internal and external temperature consistent, wooden treacle powder case put into by cooled bean vermicelli, spill a small amount of water, reality is covered tightly again with plastic sheeting, treacle 10 ~ 18 hours, through the bean vermicelli of treacle powder, some can stick together, have to pass through repeatedly to wash by rubbing with the hands with the warm water of 35 ~ 40 DEG C and be separated into silk.
8, dry: washed bean vermicelli is hung over the moisture of clothes hanger drying to bean vermicelli meets the requirement of product.
9, pack: according to the packing instructions of different size, pack after dry powder silk is measured respectively, namely become commodity bean vermicelli.
Claims (1)
1. a preparation method for Bajiaoyu vermicelli, is characterized in that comprising the steps:
(1) banana dasheen feedstock capture: gather fresh, be raw material without insect pest, without rotten banana dasheen;
(2) Feedstock treating: banana dasheen is totally pure and fresh, and remove other impurity sticking to banana dasheen surface;
(3) pull an oar: convert appropriate water by after the banana dasheen fragmentation cleaned up, be then polished into slurries;
(4) slurries regulate: in slurries, add the alum powder of 0.1 ~ 0.3%, then stir;
(5) size mixing and rub powder: the water of slurries is carried out filtering obtain the wet-milling raw material that moisture content is 45 ~ 50%;
(6) slaking: by wet-milling raw material, adds in self-cooking type vermicelli machine equably, and starch through overcuring, and by bean vermicelli bushing extrusion molding, obtains the bean vermicelli of transparent slaking;
(7) be shaped: higher from vermicelli machine bean vermicelli temperature out, and stickiness is strong, must lower the temperature at once, just unlikely sticky together, bean vermicelli is shaped after cooling, can cut off at length 1000 ~ 1200mm, bean vermicelli after cutting off, the moon is needed to dry in the air 4 ~ 10 hours, allow bean vermicelli fully cool cool completely, make bean vermicelli internal and external temperature consistent, wooden treacle powder case put into by cooled bean vermicelli, spill a small amount of water, reality is covered tightly again with plastic sheeting, treacle 10 ~ 18 hours, through the bean vermicelli of treacle powder, some can stick together, have to pass through repeatedly to wash by rubbing with the hands with the warm water of 35 ~ 40 DEG C and be separated into silk,
(8) dry: washed bean vermicelli is hung over the moisture of clothes hanger drying to bean vermicelli meets the requirement of product;
(9) pack: according to the packing instructions of different size, pack after dry powder silk is measured respectively, namely become commodity bean vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410805021.0A CN104381793A (en) | 2014-12-23 | 2014-12-23 | Preparation method of canna edulis ker vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410805021.0A CN104381793A (en) | 2014-12-23 | 2014-12-23 | Preparation method of canna edulis ker vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381793A true CN104381793A (en) | 2015-03-04 |
Family
ID=52599841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410805021.0A Pending CN104381793A (en) | 2014-12-23 | 2014-12-23 | Preparation method of canna edulis ker vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104381793A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104932A (en) * | 2015-08-17 | 2015-12-02 | 王韶华 | Technology for making mushroom vermicelli |
| CN105341176A (en) * | 2015-11-20 | 2016-02-24 | 雷山县三元科技发展有限责任公司 | Processing method of canna edulis ker bean-curd |
| CN105533654A (en) * | 2015-12-10 | 2016-05-04 | 张友兰 | Health-care vermicelli and preparation method thereof |
| CN111000215A (en) * | 2019-12-27 | 2020-04-14 | 恳诺农业开发重庆有限公司 | Preparation method of edible canna vermicelli |
| CN113558225A (en) * | 2021-07-30 | 2021-10-29 | 重庆市官山农业开发有限公司 | Production equipment and production method of canna edulis ker vermicelli |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987301A (en) * | 2012-11-30 | 2013-03-27 | 上海韬鸿投资管理咨询有限公司 | Canna edulis ker composite nutritive vermicelli and preparation method thereof |
-
2014
- 2014-12-23 CN CN201410805021.0A patent/CN104381793A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987301A (en) * | 2012-11-30 | 2013-03-27 | 上海韬鸿投资管理咨询有限公司 | Canna edulis ker composite nutritive vermicelli and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吴冬: "芭蕉芋粉丝加工技术", 《内江科技》 * |
| 方卫山等: "芭蕉芋粉丝的加工技术", 《农产品加工学刊》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104932A (en) * | 2015-08-17 | 2015-12-02 | 王韶华 | Technology for making mushroom vermicelli |
| CN105341176A (en) * | 2015-11-20 | 2016-02-24 | 雷山县三元科技发展有限责任公司 | Processing method of canna edulis ker bean-curd |
| CN105533654A (en) * | 2015-12-10 | 2016-05-04 | 张友兰 | Health-care vermicelli and preparation method thereof |
| CN111000215A (en) * | 2019-12-27 | 2020-04-14 | 恳诺农业开发重庆有限公司 | Preparation method of edible canna vermicelli |
| CN113558225A (en) * | 2021-07-30 | 2021-10-29 | 重庆市官山农业开发有限公司 | Production equipment and production method of canna edulis ker vermicelli |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104381793A (en) | Preparation method of canna edulis ker vermicelli | |
| KR100750324B1 (en) | The outsole of shoes make use of a luffa and its production method | |
| CN102919449B (en) | Processing method of dendrobium huoshanense flower tea | |
| CN102640903B (en) | Production method of colored nutritional Sagittaria sagittifolia vermicelli | |
| CN103584144B (en) | A kind of red bean chicken feet and preparation method thereof | |
| CN102948501A (en) | Manufacturing method of organic high-mountain oolong tea | |
| KR102079360B1 (en) | Fabric for clothing for woman and manufacturing method thereof | |
| CN106472771A (en) | A kind of manufacture method of Folium Mori tea | |
| CN105231441B (en) | A kind of black fungus drying means | |
| CN103385307A (en) | Preparation method for dried bean curd with mushroom | |
| CN105962193A (en) | Seasoning dendrocalamus latiflorus and making method thereof | |
| CN104664249A (en) | Potato ramen and preparation method thereof | |
| CN106720446A (en) | A kind of preparation method of fried bean curd | |
| CN106720562A (en) | The manufacture method of yellow tea | |
| CN101912096B (en) | Method for processing reshaped small purple sweet potatoes | |
| KR101109642B1 (en) | Rice noodle with Opunita humifusa and its manufacturing method | |
| CN102771728A (en) | Premna microphylla bean curd powder and application method thereof | |
| KR101788449B1 (en) | Fermented moringa and pine mushroom tea and preparation method thereof | |
| CN106213356A (en) | A kind of preparation method of Capsicum frutescens var local flavor Caulis Cucurbitae | |
| KR101506938B1 (en) | Producing method of pork cultet type soybean processed foods using dried fruits | |
| KR100772293B1 (en) | Method of making zangachi red pepper paste use song-i mushroom | |
| KR101811516B1 (en) | Fermented rice cake with moringa and preparation method thereof | |
| CN102771711A (en) | Production method for polygonatum-peach noodles | |
| CN107307094A (en) | A kind of bean curd of fermented and preparation method thereof | |
| KR101748941B1 (en) | Method for producing a Moringa kimchi seasoning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150304 |
|
| WD01 | Invention patent application deemed withdrawn after publication |