CN105433096A - Manufacturing method for mung bean strip - Google Patents
Manufacturing method for mung bean strip Download PDFInfo
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- CN105433096A CN105433096A CN201410469232.1A CN201410469232A CN105433096A CN 105433096 A CN105433096 A CN 105433096A CN 201410469232 A CN201410469232 A CN 201410469232A CN 105433096 A CN105433096 A CN 105433096A
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- mung bean
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- pea
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- silk
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Abstract
The invention discloses a manufacturing method for mung bean strip, and relates to the technical field of foodstuff processing. The manufacturing method for mung bean strip comprises the following steps: selecting materials, immersing, cleaning, mixing and stirring, grinding to obtain a pulp, applying the pulp for manufacture, spreading to form a skin, cooling, slicing and cutting into strips. The manufacturing method for mung bean strip employs high-quality rice, mung bean, soybean and pea, the mung bean strip prepared through proportioning and grinding is rich in multiple nutrients, is convenient to eat, is not added with an antiseptic, and is green and easy to store.
Description
Technical field
The present invention relates to the processing technique field of food, particularly relate to a kind of preparation method of mung bean silk.
Background technology
At present along with the raising of living standards of the people, bean product are had higher requirement.People like edible beans silk to be generally manufactured the same day to sell the same day.As overnight will be hardening, add anticorrisive agent its taste and be also deteriorated, the time one also can go bad for a long time, should not hide for a long time, edible also inconvenience.
Summary of the invention
Technical problem to be solved by this invention is to provide for above-mentioned prior art defect a kind of instant, not adding preservative agent, green and be easy to the preparation method of the mung bean silk preserved.
The required technical problem solved of the present invention can be achieved through the following technical solutions:
A preparation method for mung bean silk, comprises the following steps:
S1, to select materials: choose the rice of high-quality, mung bean, soya bean, pea;
S2, immersion: the raw material that step S1 chooses is put in water and soaks;
S3, cleaning: the impurity washing away the soaked raw material of step S2;
S4, mix and blend: raw material cleaned for step S3 is mixed, and stirs;
S5, defibrination: the raw material of step S4 mixing and stirring is put into fiberizer and carries out defibrination, the slurry concentration of milled is 25-35%;
S6, spreading mass make: the slurry of step S5 milled is put on the upper magazine of heating roaster;
S7, stand skin: in the skin manufacturing process of stand, motor rotarily drives heating roaster and rotates, and heating roaster spreads out into green gram spermoderm the slurry on magazine on step S6;
S8, cooling: the green gram spermoderm that step S7 spreads out is cooled to normal temperature;
S9, section chopping: the green gram spermoderm that step S8 cools first is cut into slices, then is cut into mung bean silk.
The ratio that described step S1 selects materials, soybean accounts for 50-60%, and mung bean accounts for 25-35%, and soya bean 10-12%, pea accounts for 3-5%.
Described step S2 raw material divides to open in water and soaks.
The described step S2 raw material soaking time, rice in steep 30-60 minute, mung bean soaks 90-120 minute, soybean soaking 10-20 minute, and pea soaks 8-10 hour.
The described step S2 raw material soaking time completes at environment temperature 25-35 DEG C.
Described step S5 defibrination adds salt and tapioca starch.
The temperature that described step S7 heats roaster is 140-180 DEG C.
Beneficial effect of the present invention is: a kind of preparation method of mung bean silk, and select the rice of high-quality, mung bean, soya bean and pea, the mung bean silk made by defibrination after proportioning is rich in multiple nutrients material, instant, not adding preservative agent, green and be easy to preservation.
Detailed description of the invention
A preparation method for mung bean silk, comprises following step: select materials, soak, clean, mix and blend, defibrination, spreading mass make, spread out skin, cooling, section chopping.
Embodiment 1: a kind of preparation method of mung bean silk, comprises the following steps:
S1, to select materials: choose the rice of high-quality, mung bean, soya bean, pea totally 100 jin; The ratio of selecting materials, soybean accounts for 50 jin, and mung bean accounts for 35 jin, and soya bean accounts for 10 jin, and pea accounts for 5 jin.
S2, immersion: the rice that step S1 is chosen, mung bean, soya bean, pea are put in water and separately soak.The soak time of often kind of raw material is different, and concrete soak time is as follows: rice needs immersion 30 minutes, and mung bean needs immersion 90 minutes, and soya bean needs immersion 10 minutes, and pea needs immersion 8 hours.The soak time of rice, mung bean, soya bean, pea 4 kinds of raw materials is carried out at environment temperature 25-35 DEG C.
S3, cleaning: after washing away step S2 rice, mung bean, soya bean, pea immersion, there is impurity.
S4, mix and blend: rice cleaned for step S3, mung bean, soya bean, pea are put in bucket and are mixed, and stir.
S5, defibrination: the rice of step S4 mixing and stirring, mung bean, soya bean, pea are put into fiberizer and carry out defibrination, and add appropriate salt and tapioca starch simultaneously, rice, mung bean, soya bean, pea only carry out a defibrination at fiberizer, and the slurry concentration of milled is within the scope of 25-35%.
S6, spreading mass make: spreading mass is made into mung bean silk and realizes on material loading, stand skin, section, chopping integrated device.First the slurry of step S5 milled is put on hopper, there are two pipelines the bottom of elevating hopper slurry transferring on the upper magazine of heating roaster.
S7, stand skin: stand leather is made green gram spermoderm process and realizes on heating roaster.Heating roaster is rotatable, and motor rotarily drives heating roaster and rotates.Heating roaster the slurry heating on magazine on step S6, and drives slurry to rotate, and the temperature of heating roaster is 140-180 DEG C.Heating roaster spreads out into green gram spermoderm slurry.Heating roaster one end material loading, another brings out the green gram spermoderm spread out, and green gram spermoderm moves to cooling zone under the drive of transmission mechanism.
S8, cooling: the green gram spermoderm that step S7 spreads out is cooled to normal temperature in cooling zone.
S9, section chopping: first utilize cutting knife to cut into slices the green gram spermoderm that step S8 cools, recycling roll shaft cutting knife is cut into mung bean silk.
Embodiment 2: a kind of preparation method of mung bean silk, comprises the following steps:
S1, to select materials: choose the rice of high-quality, mung bean, soya bean, pea totally 100 jin; The ratio of selecting materials, soybean accounts for 60 jin, and mung bean accounts for 25 jin, and soya bean accounts for 12 jin, and pea accounts for 3 jin.
S2, immersion: the rice that step S1 is chosen, mung bean, soya bean, pea are put in water and separately soak.The soak time of often kind of raw material is different, and concrete soak time is as follows: rice needs immersion 60 minutes, and mung bean needs immersion 120 minutes, and soya bean needs immersion 20 minutes, and pea needs immersion 10 hours.The soak time of rice, mung bean, soya bean, pea 4 kinds of raw materials is carried out at environment temperature 25-35 DEG C.
S3, cleaning: after washing away step S2 rice, mung bean, soya bean, pea immersion, there is impurity.
S4, mix and blend: rice cleaned for step S3, mung bean, soya bean, pea are put in bucket and are mixed, and stir.
S5, defibrination: the rice of step S4 mixing and stirring, mung bean, soya bean, pea are put into fiberizer and carry out defibrination, and add appropriate salt and tapioca starch simultaneously, rice, mung bean, soya bean, pea only carry out a defibrination at fiberizer, and the slurry concentration of milled is within the scope of 25-35%.
S6, spreading mass make: spreading mass is made into mung bean silk and realizes on material loading, stand skin, section, chopping integrated device.First the slurry of step S5 milled is put on hopper, there are two pipelines the bottom of elevating hopper slurry transferring on the upper magazine of heating roaster.
S7, stand skin: stand leather is made green gram spermoderm process and realizes on heating roaster.Heating roaster is rotatable, and motor rotarily drives heating roaster and rotates.Heating roaster the slurry heating on magazine on step S6, and drives slurry to rotate, and the temperature of heating roaster is 140-180 DEG C.Heating roaster spreads out into green gram spermoderm slurry.Heating roaster one end material loading, another brings out the green gram spermoderm spread out, and green gram spermoderm moves to cooling zone under the drive of transmission mechanism.
S8, cooling: the green gram spermoderm that step S7 spreads out is cooled to normal temperature in cooling zone.
S9, section chopping: first utilize cutting knife to cut into slices the green gram spermoderm that step S8 cools, recycling roll shaft cutting knife is cut into mung bean silk.
Embodiment 3: a kind of preparation method of mung bean silk, comprises the following steps:
S1, to select materials: choose the rice of high-quality, mung bean, soya bean, pea totally 100 jin; The ratio of selecting materials, soybean accounts for 55 jin, and mung bean accounts for 30 jin, and soya bean accounts for 11 jin, and pea accounts for 4 jin.
S2, immersion: the rice that step S1 is chosen, mung bean, soya bean, pea are put in water and separately soak.The soak time of often kind of raw material is different, and concrete soak time is as follows: rice needs immersion 45 minutes, and mung bean needs immersion 100 minutes, and soya bean needs immersion 15 minutes, and pea needs immersion 9 hours.The soak time of rice, mung bean, soya bean, pea 4 kinds of raw materials is carried out at environment temperature 25-35 DEG C.
S3, cleaning: after washing away step S2 rice, mung bean, soya bean, pea immersion, there is impurity.
S4, mix and blend: rice cleaned for step S3, mung bean, soya bean, pea are put in bucket and are mixed, and stir.
S5, defibrination: the rice of step S4 mixing and stirring, mung bean, soya bean, pea are put into fiberizer and carry out defibrination, and add appropriate salt and tapioca starch simultaneously, rice, mung bean, soya bean, pea only carry out a defibrination at fiberizer, and the slurry concentration of milled is within the scope of 25-35%.
S6, spreading mass make: spreading mass is made into mung bean silk and realizes on material loading, stand skin, section, chopping integrated device.First the slurry of step S5 milled is put on hopper, there are two pipelines the bottom of elevating hopper slurry transferring on the upper magazine of heating roaster.
S7, stand skin: stand leather is made green gram spermoderm process and realizes on heating roaster.Heating roaster is rotatable, and motor rotarily drives heating roaster and rotates.Heating roaster the slurry heating on magazine on step S6, and drives slurry to rotate, and the temperature of heating roaster is 140-180 DEG C.Heating roaster spreads out into green gram spermoderm slurry.Heating roaster one end material loading, another brings out the green gram spermoderm spread out, and green gram spermoderm moves to cooling zone under the drive of transmission mechanism.
S8, cooling: the green gram spermoderm that step S7 spreads out is cooled to normal temperature in cooling zone.
S9, section chopping: first utilize cutting knife to cut into slices the green gram spermoderm that step S8 cools, recycling roll shaft cutting knife is cut into mung bean silk.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (8)
1. a preparation method for mung bean silk, is characterized in that, comprises the following steps:
S1, to select materials: choose the rice of high-quality, mung bean, soya bean, pea;
S2, immersion: the raw material chosen is put in water and soaks;
S3, cleaning: the impurity washing away soaked raw material;
S4, mix and blend: cleaned raw material is mixed, and stirs;
S5, defibrination: the raw material of mixing and stirring is put into fiberizer and carries out defibrination, the slurry concentration of milled is 25-35%;
S6, spreading mass make: the slurry of milled is put on the upper magazine of heating roaster;
S7, stand skin: in the skin manufacturing process of stand, motor rotarily drives heating roaster and rotates, and heating roaster spreads out into green gram spermoderm the slurry on upper magazine;
S8, cooling: the green gram spermoderm spread out is cooled to normal temperature;
S9, section chopping: the green gram spermoderm cooled first is cut into slices, then is cut into mung bean silk.
2., according to the preparation method of a kind of mung bean silk according to claim 1, it is characterized in that: the ratio that described step S1 selects materials, soybean accounts for 50-60%, and mung bean accounts for 25-35%, and soya bean 10-12%, pea accounts for 3-5%.
3. according to the preparation method of a kind of mung bean silk according to claim 1, it is characterized in that: described step S2 raw material divides to open in water and soaks.
4. according to the preparation method of a kind of mung bean silk according to claim 3, it is characterized in that: described soak time, rice in steep 30-60 minute, mung bean soaks 90-120 minute, soybean soaking 10-20 minute, and pea soaks 8-10 hour.
5., according to the preparation method of a kind of mung bean silk according to claim 4, it is characterized in that: described soak time completes at environment temperature 25-35 DEG C.
6. according to the preparation method of a kind of mung bean silk according to claim 1, it is characterized in that: described step S5 defibrination adds salt.
7. according to the preparation method of a kind of mung bean silk according to claim 1, it is characterized in that: described step S5 defibrination adds tapioca starch.
8. according to the preparation method of a kind of mung bean silk according to claim 1, it is characterized in that: the temperature that described step S7 heats roaster is 140-180 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410469232.1A CN105433096A (en) | 2014-09-15 | 2014-09-15 | Manufacturing method for mung bean strip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410469232.1A CN105433096A (en) | 2014-09-15 | 2014-09-15 | Manufacturing method for mung bean strip |
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| CN105433096A true CN105433096A (en) | 2016-03-30 |
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| CN201410469232.1A Pending CN105433096A (en) | 2014-09-15 | 2014-09-15 | Manufacturing method for mung bean strip |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887560A (en) * | 2018-07-11 | 2018-11-27 | 李家友 | A kind of skin of beancurd and its manufacture craft |
| CN110140882A (en) * | 2019-06-14 | 2019-08-20 | 徐小丽 | A kind of mung bean flour formula and its processing method |
| CN113180191A (en) * | 2020-01-11 | 2021-07-30 | 安庆莱得快食品有限公司 | Making process of bean cakes |
| CN114698784A (en) * | 2022-04-29 | 2022-07-05 | 应城市春华养生豆皮有限公司 | Thin and uniform skin health preserving soybean hull production process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1261521A (en) * | 1999-12-07 | 2000-08-02 | 龙知文 | Instant fried rice noodles and making method |
| CN1846529A (en) * | 2006-05-15 | 2006-10-18 | 张国法 | Making process of instant soybean food |
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2014
- 2014-09-15 CN CN201410469232.1A patent/CN105433096A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1261521A (en) * | 1999-12-07 | 2000-08-02 | 龙知文 | Instant fried rice noodles and making method |
| CN1846529A (en) * | 2006-05-15 | 2006-10-18 | 张国法 | Making process of instant soybean food |
Non-Patent Citations (3)
| Title |
|---|
| 张明: "《大豆 豆浆 豆腐》", 31 January 2014, 天津：天津科学技术出版社 * |
| 王荣 等: ""方便豆丝加工工艺研究"", 《食品工业科技》 * |
| 黄泽元 等: ""传统风味豆丝工业化生产研究"", 《食品与机械》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887560A (en) * | 2018-07-11 | 2018-11-27 | 李家友 | A kind of skin of beancurd and its manufacture craft |
| CN110140882A (en) * | 2019-06-14 | 2019-08-20 | 徐小丽 | A kind of mung bean flour formula and its processing method |
| CN113180191A (en) * | 2020-01-11 | 2021-07-30 | 安庆莱得快食品有限公司 | Making process of bean cakes |
| CN114698784A (en) * | 2022-04-29 | 2022-07-05 | 应城市春华养生豆皮有限公司 | Thin and uniform skin health preserving soybean hull production process |
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Application publication date: 20160330 |