CN111920034A - Making process of sweet potato vermicelli - Google Patents
Making process of sweet potato vermicelli Download PDFInfo
- Publication number
- CN111920034A CN111920034A CN201910417865.0A CN201910417865A CN111920034A CN 111920034 A CN111920034 A CN 111920034A CN 201910417865 A CN201910417865 A CN 201910417865A CN 111920034 A CN111920034 A CN 111920034A
- Authority
- CN
- China
- Prior art keywords
- vermicelli
- making process
- sweet potato
- water
- finished
- 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
- 238000000034 method Methods 0.000 title claims abstract description 17
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 15
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract 2
- 239000013078 crystal Substances 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 241001391944 Commicarpus scandens Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 229940037003 alum Drugs 0.000 description 2
- 235000004251 balanced diet Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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
-
- 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
Abstract
A technology for making vermicelli from sweet potato includes such steps as mixing starch with water, stirring to obtain paste, flowing down along the holes of strainer to obtain linear paste, flowing in high-temp water, taking out, cooling in cold water and cooling. The raw materials of the sweet potato vermicelli disclosed by the embodiment of the invention adopt high-quality sweet potatoes, and the prepared vermicelli is crystal clear and has better mouthfeel; the whole process is simple to operate and can be used for large-scale production.
Description
Technical Field
The embodiment of the invention belongs to the technical field of food processing, and particularly relates to a manufacturing process of sweet potato vermicelli.
Background
Vermicelli is one of common foods in China, and the varieties of vermicelli are various, such as potato vermicelli, mung bean vermicelli and the like. According to different local manufacturing methods and customs, other titles such as vermicelli and bean jelly are also available. The main component of the vermicelli is starch, and the finished product has good taste-attaching property, can absorb the taste of various auxiliary materials, and can be used as staple food and auxiliary materials of delicious food.
Disclosure of Invention
The embodiment of the invention provides a preparation process of sweet potato vermicelli, which comprises the following steps:
mixing 2kg of starch, 2L of warm water at 40 ℃ and 100g of muscle force source, and stirring the mixture in a cylinder until the mixture is pasty. The reinforcing force source can make the finished vermicelli product have a certain toughness and are not easy to break. The paste is ensured to be proper in thickness in the stirring process, and can pass through the holes of the strainer in the following process and cannot be broken in the falling process.
Scooping a small amount of the vermicelli with a spoon, allowing the vermicelli to flow downwards through the holes of the strainer with the diameter of 4mm to form linear vermicelli, allowing the linear vermicelli to flow into a pot with boiled water, and stirring in a small range in one direction to obtain semi-finished vermicelli. The boiling water is ensured not to boil, and the temperature is controlled at 90 ℃, so that the flour paste is not boiled, and the flour paste is prevented from being stirred into lumps by the boiling water.
Taking out the semi-finished vermicelli in the pot, putting the semi-finished vermicelli into cold water for precooling, and continuously stirring the vermicelli in a small range. The cold water can harden the high temperature vermicelli and prolong the shelf life of the vermicelli.
Fishing out the precooled vermicelli, slightly finishing, hanging the vermicelli on a bamboo pole, and airing outdoors. During the airing process, the vermicelli is ensured not to be polluted by dust, and the sanitation of food is ensured.
Cutting the dried vermicelli according to a fixed length, and finishing and packaging the vermicelli to obtain finished vermicelli. Cutting into different lengths according to different requirements, and placing into a vacuum packaging bag.
The embodiment of the invention adopts the cheap sweet potato starch as the raw material of the vermicelli, can improve the economic benefit of production, has convenient production process and short production process, and can realize large-scale mass production. The strength source is adopted to replace alum as a starch mixing material, so that the toughness of the finished product can be ensured, the finished product is not easy to break, and the finished product is harmless to human bodies. The vermicelli not only contains rich protein, but also contains minerals such as iron, calcium, potassium and the like required by human bodies, and is an important component part of balanced diet of human bodies.
Detailed Description
The embodiment of the invention provides a manufacturing process of sweet potato vermicelli, and the technical scheme of the embodiment of the invention is completely and accurately described below. The embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example (b):
the specific manufacturing process flow of the embodiment of the invention comprises the following steps:
mixing 2kg of starch, 2L of warm water at 40 ℃ and 100g of muscle force source, and stirring the mixture in a cylinder until the mixture is pasty. The reinforcing force source can make the finished vermicelli product have a certain toughness and are not easy to break. The paste is ensured to be proper in thickness in the stirring process, and can pass through the holes of the strainer in the following process and cannot be broken in the falling process.
Scooping a small amount of the vermicelli with a spoon, allowing the vermicelli to flow downwards through the holes of the strainer with the diameter of 4mm to form linear vermicelli, allowing the linear vermicelli to flow into a pot with boiled water, and stirring in a small range in one direction to obtain semi-finished vermicelli. The boiling water is ensured not to boil, and the temperature is controlled at 90 ℃, so that the flour paste is not boiled, and the flour paste is prevented from being stirred into lumps by the boiling water.
Taking out the semi-finished vermicelli in the pot, putting the semi-finished vermicelli into cold water for precooling, and continuously stirring the vermicelli in a small range. The cold water can harden the high temperature vermicelli and prolong the shelf life of the vermicelli.
Fishing out the precooled vermicelli, slightly finishing, hanging the vermicelli on a bamboo pole, and airing outdoors. During the airing process, the vermicelli is ensured not to be polluted by dust, and the sanitation of food is ensured.
Cutting the dried vermicelli according to a fixed length, and finishing and packaging the vermicelli to obtain finished vermicelli. Cutting into different lengths according to different requirements, and placing into a vacuum packaging bag.
The embodiment of the invention adopts the cheap sweet potato starch as the raw material of the vermicelli, can improve the economic benefit of production, has convenient production process and short production process, and can realize large-scale mass production. The strength source is adopted to replace alum as a starch mixing material, so that the toughness of the finished product can be ensured, the finished product is not easy to break, and the finished product is harmless to human bodies. The vermicelli not only contains rich protein, but also contains minerals such as iron, calcium, potassium and the like required by human bodies, and is an important component part of balanced diet of human bodies.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the equivalent replacement or change according to the technical solution and the modified concept of the present invention should be covered by the scope of the present invention.
Claims (4)
1. A manufacturing process of sweet potato vermicelli is characterized by comprising the following steps:
A) mixing starch, warm water and a muscle force source, putting the mixture into a jar, and mixing and stirring the mixture until the mixture is pasty for later use;
B) allowing the paste to flow downwards through holes of the strainer to form linear paste, allowing the linear paste to flow into a pot with boiled water, and continuously stirring to obtain semi-finished vermicelli;
C) taking out the semi-finished vermicelli in the pot, putting the semi-finished vermicelli into cold water for precooling, and continuously stirring the semi-finished vermicelli in a small range;
D) fishing out the precooled vermicelli, slightly finishing, hanging the vermicelli on a bamboo pole, and airing outdoors;
E) cutting the dried vermicelli according to a fixed length, and finishing and packaging the vermicelli to obtain finished vermicelli.
2. The making process of the sweet potato vermicelli as claimed in claim 1, wherein the making process comprises the following steps: the starch is made of high-quality sweet potatoes; calculated according to the weight portion, the weight portion of the starch is 2kg, the water with the temperature of 40 ℃ is 2L, and the tendon force source is 100 g.
3. The making process of the sweet potato vermicelli as claimed in claim 1, wherein the making process comprises the following steps: in the step B), the temperature of the boiled water in the boiler is controlled at 90 ℃, and the diameter of the hole of the strainer is 4 mm; the vermicelli in the pot can be fished out after floating out of the water.
4. The making process of the sweet potato vermicelli as claimed in claim 1, wherein the making process comprises the following steps: in the step C), stirring in a small range until the vermicelli is loosened into strips and fishing out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910417865.0A CN111920034A (en) | 2019-05-13 | 2019-05-13 | Making process of sweet potato vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910417865.0A CN111920034A (en) | 2019-05-13 | 2019-05-13 | Making process of sweet potato vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111920034A true CN111920034A (en) | 2020-11-13 |
Family
ID=73282890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910417865.0A Pending CN111920034A (en) | 2019-05-13 | 2019-05-13 | Making process of sweet potato vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111920034A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273416A (en) * | 2014-10-31 | 2015-01-14 | 贵州黄平美娘冲民族服饰有限公司 | Mung bean vermicelli |
| CN104397629A (en) * | 2014-11-25 | 2015-03-11 | 贵州省印江县依仁食品有限公司 | Processing process for pure sweet potato vermicelli |
| CN104543867A (en) * | 2014-12-18 | 2015-04-29 | 重庆市黔江区黔双科技有限公司 | Fruit-flavored sweet potato vermicelli |
-
2019
- 2019-05-13 CN CN201910417865.0A patent/CN111920034A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273416A (en) * | 2014-10-31 | 2015-01-14 | 贵州黄平美娘冲民族服饰有限公司 | Mung bean vermicelli |
| CN104397629A (en) * | 2014-11-25 | 2015-03-11 | 贵州省印江县依仁食品有限公司 | Processing process for pure sweet potato vermicelli |
| CN104543867A (en) * | 2014-12-18 | 2015-04-29 | 重庆市黔江区黔双科技有限公司 | Fruit-flavored sweet potato vermicelli |
Non-Patent Citations (1)
| Title |
|---|
| 刘宝家等, 科学技术文献出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20201113 |
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| WD01 | Invention patent application deemed withdrawn after publication |