CN104855771A

CN104855771A - Preparation method of bracken fern vermicelli

Info

Publication number: CN104855771A
Application number: CN201410080404.6A
Authority: CN
Inventors: 严微
Original assignee: Guizhou Province Shibing County Guizhou Province Scented Rice Industry Co Ltd
Current assignee: Guizhou Province Shibing County Guizhou Province Scented Rice Industry Co Ltd
Priority date: 2014-02-24
Filing date: 2014-02-24
Publication date: 2015-08-26

Abstract

The invention relates to a preparation process of bracken fern vermicelli. The preparation process is characterized in that the bracken fern vermicelli is prepared from bracken fern noodle, sweet potato powder, dried potato powder, edible oil, salt and sodium alginate; the preparation method comprises the steps of material selecting, powder extracting, proportioning, starchy sauce making, dough making, vermicelli forming in boiling water, cooling in a cold bath, bundling and packaging. The preparation process has the beneficial effects that the components are proportioned appropriately to ensure the main ingredients of the bracken fern vermicelli to be bracken fern starch; the quality, the health value, the transparency and color impression, and the economic value of the bracken fern vermicelli are improved.

Description

A kind of preparation method of fern root vermicelli

Technical field

The present invention relates to a kind of food making method, particularly a kind of preparation method of fern root vermicelli.

Background technology

Fern root vermicelli is the vermicelli food that the starch based extract from the root of wild pteridophyte is made.Because the root of fiddlehead is purple, so the bean vermicelli made also just has become " black bean vermicelli ".Fern root is distributed in Fanjingshan, guizhou, Hanzhong, Jiuzhai Valley, Pingwu etc. one band remote mountains, and wild is pollution-free, and fern powder gets through modern crafts that its root starch is refining to be formed, and remains most of nutrition in fiddlehead root, has health-care effect to human body.But the fern root vermicelli that prior art is produced, because employing additive, cutting easy gelatinization in process thus making the fern root vermicelli nutritive value produced reduce, cannot meet the needs of health of people living standard.

Summary of the invention

Object of the present invention is the deficiency solving above technical problem, provides a kind of processing technology of fern root vermicelli.

It is primary raw material with fern powder that the present invention is to provide a kind of, the processing method of the vermicelli being auxiliary material with sweet potato powder powder and mealy potato; It is characterized in that its component is: fern powder, sweet potato powder, mealy potato powder, edible oil oil, salt and sodium alginate, the weight proportion of each component is:

The processing method of fern root vermicelli of the present invention is as follows:

(1), select materials and carry powder: raw material made by the fern root selecting starch-containing rate high, Ipomoea batatas, potato, it is for subsequent use that cleaning aft-loaded airfoil extracts starch.

(2) batching, thickening: the fern root processed, Ipomoea batatas, potato starch are put into face cylinder according to weight proportion, adds the warm water of 50 ~ 60 DEG C, stir with bright and clean wooden stick, add 70 DEG C of hot water from cylinder limit simultaneously, make powder temperature reach 45 ~ 50 DEG C, stir rapidly, then add boiling water and make starch gelatinization.

(3) and face: broken starch is put into and face cylinder neutral plane by gradation, and to can not see fecula, adds edible oil, salt and sodium alginate according to part by weight, to continue and face, now water content about 48% ~ 50%.Face temperature will remain on more than 40 DEG C all the time.

(4) boiling water leaks bar: in pot, first add water to 8 ninety percent completely, boil, then on the leakage bar machine in 10 millimeters, the loading aperture, face of becoming reconciled, leak test is good, then in boiling water pot, leaks bar.After falling into hot water, be heated and just become tough and transparent vermicelli.In pot, water temperature keeps about 90 DEG C.

(5) cryostat is dried in the air bar: provoke vermicelli with bamboo pole and put into cold water and cool, then hanger dries.

(6) bailing: by dried vermicelli bundling, can deposit or sell after sterilization packaging.

The invention has the beneficial effects as follows that component proportioning is suitable, can ensure that the main component of fern powder vermicelli is fern root starch; Improve quality and the health value of fern powder vermicelli simultaneously, increase transparency and the color perception of vermicelli, improve the economic worth of fern powder vermicelli.

Detailed description of the invention

Below in conjunction with detailed description of the invention, the invention will be further described.

Embodiment 1:

(2) batching, thickening: the fern powder 70 parts processed, sweet potato powder 10 parts, mealy potato 10 parts are put into face cylinder, adds the warm water of 50 DEG C, stir with bright and clean wooden stick, add 70 DEG C of hot water from cylinder limit simultaneously, make powder temperature reach 45 DEG C, stir rapidly, then add boiling water and make starch gelatinization.

(3) and face: broken starch is put into and face cylinder neutral plane by gradation, and to can not see fecula, adds edible oil 0.5, salt 0.5 and sodium alginate 0.3 according to part by weight, to continue and face, now water content about 48%.Face temperature will remain on more than 40 DEG C all the time.

Embodiment 2:

(2) batching, thickening: the fern powder 80 parts processed, sweet potato powder 12 parts, mealy potato 12 parts are put into face cylinder, adds the warm water of 50 DEG C, stir with bright and clean wooden stick, add 70 DEG C of hot water from cylinder limit simultaneously, make powder temperature reach 45 DEG C, stir rapidly, then add boiling water and make starch gelatinization.

(3) and face: broken starch is put into and face cylinder neutral plane by gradation, and to can not see fecula, adds edible oil 0.7, salt 0.7 and sodium alginate 0.3 according to part by weight, to continue and face, now water content about 48%.Face temperature will remain on more than 40 DEG C all the time.

Embodiment 3:

(2) batching, thickening: the fern powder 85 parts processed, sweet potato powder 15 parts, mealy potato 15 parts are put into face cylinder, adds the warm water of 50 DEG C, stir with bright and clean wooden stick, add 70 DEG C of hot water from cylinder limit simultaneously, make powder temperature reach 45 DEG C, stir rapidly, then add boiling water and make starch gelatinization.

(3) and face: broken starch is put into and face cylinder neutral plane by gradation, and to can not see fecula, adds edible oil 1, salt 1 and sodium alginate 0.5 according to part by weight, to continue and face, now water content about 48%.Face temperature will remain on more than 40 DEG C all the time.

Claims

1. a preparation method for fern root vermicelli, is characterized in that its component is: fern powder, sweet potato powder, mealy potato, edible oil, salt and and sodium alginate, the weight proportion of each component is:

。

2. the preparation method of a kind of fern root vermicelli according to claim 1, is characterized in that processing method is as follows:

(1), select materials and carry powder: raw material made by the fern root selecting starch-containing rate high, Ipomoea batatas, potato, it is for subsequent use that cleaning aft-loaded airfoil extracts starch;

(2) batching, thickening: the fern root processed, Ipomoea batatas, potato starch are put into face cylinder according to weight proportion, adds the warm water of 50 ~ 60 DEG C, stir with bright and clean wooden stick, add 70 DEG C of hot water from cylinder limit simultaneously, make powder temperature reach 45 ~ 50 DEG C, stir rapidly, then add boiling water and make starch gelatinization;

(3) and face: broken starch is put into and face cylinder neutral plane by gradation, and to can not see fecula, adds edible oil, salt and sodium alginate according to part by weight, to continue and face, now water content about 48% ~ 50%; Face temperature will remain on more than 40 DEG C all the time;

(4) boiling water leaks bar: in pot, first add water to 8 ninety percent completely, boil, then on the leakage bar machine in 10 millimeters, the loading aperture, face of becoming reconciled, leak test is good, then in boiling water pot, leaks bar; After falling into hot water, be heated and just become tough and transparent vermicelli.In pot, water temperature keeps about 90 DEG C;

(5) cryostat is dried in the air bar: provoke vermicelli with bamboo pole and put into cold water and cool, then hanger dries;