CN112262978A - Vermicelli and preparation method thereof - Google Patents
Vermicelli and preparation method thereof Download PDFInfo
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- CN112262978A CN112262978A CN202011064596.3A CN202011064596A CN112262978A CN 112262978 A CN112262978 A CN 112262978A CN 202011064596 A CN202011064596 A CN 202011064596A CN 112262978 A CN112262978 A CN 112262978A
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- vermicelli
- water
- sweet potato
- juice
- raw materials
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000013601 eggs Nutrition 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 11
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 8
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 8
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 8
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 8
- KDKJYYNXYAZPIK-UHFFFAOYSA-J aluminum potassium disulfate hydrate Chemical compound O.[Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O KDKJYYNXYAZPIK-UHFFFAOYSA-J 0.000 claims abstract description 8
- 235000008390 olive oil Nutrition 0.000 claims abstract description 8
- 239000004006 olive oil Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims description 34
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000001556 precipitation Methods 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000003337 fertilizer Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 244000268590 Euryale ferox Species 0.000 claims description 9
- 235000006487 Euryale ferox Nutrition 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 238000004898 kneading Methods 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 235000013330 chicken meat Nutrition 0.000 claims description 8
- 229920001592 potato starch Polymers 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 229940037003 alum Drugs 0.000 claims description 5
- 240000007087 Apium graveolens Species 0.000 claims description 4
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 4
- 235000010591 Appio Nutrition 0.000 claims description 4
- 240000000249 Morus alba Species 0.000 claims description 4
- 235000008708 Morus alba Nutrition 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000015191 beet juice Nutrition 0.000 claims description 4
- 235000015190 carrot juice Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000020384 spinach juice Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000007514 turning Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 9
- 230000035764 nutrition Effects 0.000 description 7
- 244000061456 Solanum tuberosum Species 0.000 description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 235000012015 potatoes Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 240000002900 Arthrospira platensis Species 0.000 description 1
- 235000016425 Arthrospira platensis Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940082787 spirulina Drugs 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention particularly relates to vermicelli and a preparation method thereof, and the vermicelli is prepared from the following raw materials in parts by weight: 45-50kg of starch, 40-50 eggs, 2-3kg of vegetable juice, 2-3kg of medlar juice, 1-1.2kg of olive oil, 0.5-1kg of edible salt and 0.2-0.3kg of alum water; the vermicelli is nutritious and has good taste.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to vermicelli and a preparation method thereof.
Background
China is a large country for planting and producing potatoes, the annual output is the first world, potato starch is a main component of potatoes and accounts for about 60-80% of dry weight of potatoes, the potato starch is mainly used for making vermicelli, sheet jelly and the like in the food industry, the vermicelli and the sheet jelly of potatoes are more traditional green nutritional foods, are deeply favored in Asian countries and regions, and are sold to multiple countries such as Japan, Korea, Singapore and the like while the national requirements are met.
However, with the improvement of the living standard of people and the improvement of the requirements of people on nutrition and health of food, the traditional potato vermicelli with single nutrition cannot meet the requirements of consumers on nutrition and health of food. In order to provide nutrition to vermicelli, different vermicelli production methods with rich nutrition are proposed, for example, the main technical scheme of the patent application with the application number of 02131124.2 is to add special food protein powder, edible spirulina powder and calcium powder into potato and sweet potato starch; the main technical scheme of patent application No. 03111783.XD is that vermicelli contains starch, seaweed organisms and food additives.
In order to meet the requirements of people on health and nutrition of food and drink, the invention aims to research a nutritional vermicelli.
Disclosure of Invention
The invention aims to provide vermicelli and a preparation method thereof.
The invention is realized by the following technical scheme: the vermicelli and the preparation method thereof are characterized by comprising the following raw materials in parts by weight: 45-50kg of starch, 40-50 eggs, 2-3kg of vegetable juice, 2-3kg of medlar juice, 1-1.2kg of olive oil, 0.5-1kg of edible salt and 0.2-0.3kg of alum water; the preparation method of the vermicelli comprises the following steps:
(1) preparation of raw materials:
sweet potato: spraying organic liquid fertilizer to the root of the sweet potato for 4 times in the growth stage of the sweet potato, firstly spraying the organic liquid fertilizer for 1 time in the seedling stage of the sweet potato, and then spraying the organic liquid fertilizer for 1 time every month to obtain a sweet potato raw material;
egg: feeding chickens with wheat, corn and natural mulberry leaves as raw materials, wherein the chickens produce non-resistant eggs which serve as non-resistant egg raw materials;
(2) processing of raw materials:
cleaning sweet potato, crushing by using a pulverizing machine, mixing with water to form slurry, filtering the slurry to remove powder residues, standing for 24 hours for precipitation, pouring out supernatant after the precipitation is finished, stirring the lower-layer precipitation slurry, carrying out secondary filtration to obtain impurity-free slurry, carrying out secondary precipitation, pouring out the supernatant after the precipitation is carried out for 24 hours, airing for 2-4 days to finally obtain a solid body with the water content of less than 5%, and crushing the solid body into powder to obtain sweet potato starch; generating 0.8-1 jin of starch by 6-7 jin of sweet potato;
(3) paste for making Gorgon fruit by selecting raw materials
Weighing 4-5 jin of starch, pouring into a pasting pot, adding 5-7 jin of water at 45-50 ℃ to blend into paste, then quickly stirring for 1-2min by using 25-26 jin of boiling water at 95-100 ℃ to obtain gordon euryale seed paste, pouring the gordon euryale seed paste into a dough kneading machine, then adding starch, nonreactive eggs, vegetable juice, medlar juice, olive oil, edible salt and alum water into the dough kneading machine, starting the dough kneading machine to stir until the materials are not kneaded into smooth, particle-free and non-sticky dough;
(4) steaming and boiling with leaking powder
Placing the dough into a flour leaking machine for leaking flour, placing the leaked vermicelli into water of 98-100 ℃ for cooking, stirring and turning over continuously in the cooking process, after cooking for 10-15min, placing the vermicelli into cold water for cooling until the vermicelli is not adhered;
(5) shelf-mounted refrigeration
Hanging the cooled vermicelli on an airing rack, pushing the airing rack to a refrigerator for freezing, wherein the temperature of the refrigerator is set to be minus 10-minus 5 ℃, and freezing for 6-8 hours;
(6) natural drying
And pushing the frozen vermicelli to a drying field for natural drying, and collecting and warehousing the vermicelli after the dryness of the vermicelli is more than 80%.
Preferably, the alum solution in the step (3) is prepared from alum and water in a ratio of 1: 300.
Preferably, the vegetable juice in step (3) may be any one of carrot juice, spinach juice, beet juice and celery juice.
The invention has the beneficial effects that: according to the invention, the organic liquid fertilizer is used for irrigating the sweet potatoes in the sweet potato cultivation period to enrich rich trace elements, so that organic starch is obtained; then feeding chicken with wheat or sweet potato leaves as main materials and corn and natural mulberry leaves as auxiliary materials to obtain nonreactive eggs, and making vermicelli with rich nutrition and good taste by using starch and eggs as main materials and vegetable juice, olive oil and medlar juice as auxiliary materials.
Detailed Description
The invention is further described below with reference to specific examples.
The vermicelli and the preparation method thereof are characterized by comprising the following raw materials in parts by weight: 45-50kg of starch, 40-50 eggs, 2-3kg of vegetable juice, 2-3kg of medlar juice, 1-1.2kg of olive oil, 0.5-1kg of edible salt and 0.2-0.3kg of alum water; the preparation method of the vermicelli comprises the following steps:
(1) preparation of raw materials:
sweet potato: spraying organic liquid fertilizer to the root of the sweet potato for 4 times in the growth stage of the sweet potato, firstly spraying the organic liquid fertilizer for 1 time in the seedling stage of the sweet potato, and then spraying the organic liquid fertilizer for 1 time every month to obtain a sweet potato raw material;
egg: feeding chickens with wheat, corn and natural mulberry leaves as raw materials, wherein the chickens produce non-resistant eggs which serve as non-resistant egg raw materials;
(2) processing of raw materials:
cleaning sweet potato, crushing by using a pulverizing machine, mixing with water to form slurry, filtering the slurry to remove powder residues, standing for 24 hours for precipitation, pouring out supernatant after the precipitation is finished, stirring the lower-layer precipitation slurry, carrying out secondary filtration to obtain impurity-free slurry, carrying out secondary precipitation, pouring out the supernatant after the precipitation is carried out for 24 hours, airing for 2-4 days to finally obtain a solid body with the water content of less than 5%, and crushing the solid body into powder to obtain sweet potato starch; generating 0.8-1 jin of starch by 6-7 jin of sweet potato;
(3) paste for making Gorgon fruit by selecting raw materials
Weighing 4-5 jin of starch, pouring into a pasting pot, adding 5-7 jin of water at 45-50 ℃ to blend into paste, then quickly stirring for 1-2min by using 25-26 jin of boiling water at 95-100 ℃ to obtain gordon euryale seed paste, pouring the gordon euryale seed paste into a dough kneading machine, then adding starch, nonreactive eggs, vegetable juice, medlar juice, olive oil, edible salt and alum water into the dough kneading machine, starting the dough kneading machine to stir until the materials are not kneaded into smooth, particle-free and non-sticky dough;
(4) steaming and boiling with leaking powder
Placing the dough into a flour leaking machine for leaking flour, placing the leaked vermicelli into water of 98-100 ℃ for cooking, stirring and turning over continuously in the cooking process, after cooking for 10-15min, placing the vermicelli into cold water for cooling until the vermicelli is not adhered;
(5) shelf-mounted refrigeration
Hanging the cooled vermicelli on an airing rack, pushing the airing rack to a refrigerator for freezing, wherein the temperature of the refrigerator is set to be minus 10-minus 5 ℃, and freezing for 6-8 hours;
(6) natural drying
And pushing the frozen vermicelli to a drying field for natural drying, and collecting and warehousing the vermicelli after the dryness of the vermicelli is more than 80%.
The alum solution in the step (3) is prepared by mixing alum and water in a ratio of 1: 300.
The vegetable juice in the step (3) can be any one of carrot juice, spinach juice, beet juice or celery juice; red vermicelli can be obtained by adopting a large amount of carrot juice and beet juice, and green vermicelli can be obtained by adopting a large amount of spinach juice and celery juice.
The invention has rich trace elements and high nutritive value, meets the requirements of consumers on healthy diet, and is suitable for people of various ages; the preparation method provided by the invention is simple and easy for industrial production, and in addition, the sweet potatoes are planted in a base, the sweet potato starch prepared from the produced sweet potatoes, the stems and leaves of the sweet potatoes, and the sweet potato powder residues generated in the sweet potato starch production process can be used as chicken feed, so that the antibiotic-free eggs are obtained, the raw material utilization rate is up to 100%, and the economic benefit is good.
The above embodiments are only specific examples of the present invention, which is not intended to limit the present invention in any way, and any person skilled in the art may modify or modify the technical details disclosed above and equally vary from the equivalent embodiments. However, any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention should fall within the scope of protection of the present invention without departing from the technical principle of the present invention.
Claims (3)
1. The vermicelli and the preparation method thereof are characterized by comprising the following raw materials in parts by weight: 45-50kg of starch, 40-50 eggs, 2-3kg of vegetable juice, 2-3kg of medlar juice, 1-1.2kg of olive oil, 0.5-1kg of edible salt and 0.2-0.3kg of alum water;
the preparation method of the vermicelli comprises the following steps:
(1) preparation of raw materials:
sweet potato: spraying organic liquid fertilizer to the root of the sweet potato for 4 times in the growth stage of the sweet potato, firstly spraying the organic liquid fertilizer for 1 time in the seedling stage of the sweet potato, and then spraying the organic liquid fertilizer for 1 time every month to obtain a sweet potato raw material;
egg: feeding chickens with wheat, corn and natural mulberry leaves as raw materials, wherein the chickens produce non-resistant eggs which serve as non-resistant egg raw materials;
(2) processing of raw materials:
cleaning sweet potato, crushing by using a pulverizing machine, mixing with water to form slurry, filtering the slurry to remove powder residues, standing for 24 hours for precipitation, pouring out supernatant after the precipitation is finished, stirring the lower-layer precipitation slurry, carrying out secondary filtration to obtain impurity-free slurry, carrying out secondary precipitation, pouring out the supernatant after the precipitation is carried out for 24 hours, airing for 2-4 days to finally obtain a solid body with the water content of less than 5%, and crushing the solid body into powder to obtain sweet potato starch; generating 0.8-1 jin of starch by 6-7 jin of sweet potato;
(3) paste for making Gorgon fruit by selecting raw materials
Weighing 4-5 jin of starch, pouring into a pasting pot, adding 5-7 jin of water at 45-50 ℃ to blend into paste, then quickly stirring for 1-2min by using 25-26 jin of boiling water at 95-100 ℃ to obtain gordon euryale seed paste, pouring the gordon euryale seed paste into a dough kneading machine, then adding starch, nonreactive eggs, vegetable juice, medlar juice, olive oil, edible salt and alum water into the dough kneading machine, starting the dough kneading machine to stir until the materials are not kneaded into smooth, particle-free and non-sticky dough;
(4) steaming and boiling with leaking powder
Placing the dough into a flour leaking machine for leaking flour, placing the leaked vermicelli into water of 98-100 ℃ for cooking, stirring and turning over continuously in the cooking process, after cooking for 10-15min, placing the vermicelli into cold water for cooling until the vermicelli is not adhered;
(5) shelf-mounted refrigeration
Hanging the cooled vermicelli on an airing rack, pushing the airing rack to a refrigerator for freezing, wherein the temperature of the refrigerator is set to be minus 10-minus 5 ℃, and freezing for 6-8 hours;
(6) natural drying
And pushing the frozen vermicelli to a drying field for natural drying, and collecting and warehousing the vermicelli after the dryness of the vermicelli is more than 80%.
2. The vermicelli according to claim 1 wherein the alum water in step (3) is prepared from alum and water in a ratio of 1: 300.
3. The vermicelli as claimed in claim 1, wherein the vegetable juice in step (3) is any one of carrot juice, spinach juice, beet juice and celery juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011064596.3A CN112262978A (en) | 2020-09-30 | 2020-09-30 | Vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011064596.3A CN112262978A (en) | 2020-09-30 | 2020-09-30 | Vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112262978A true CN112262978A (en) | 2021-01-26 |
Family
ID=74338786
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011064596.3A Pending CN112262978A (en) | 2020-09-30 | 2020-09-30 | Vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112262978A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343168A (en) * | 2022-01-18 | 2022-04-15 | 重庆云买乐科技有限公司 | Formula and preparation method of sour and spicy powder using Prunus wushanensis extract as raw material |
-
2020
- 2020-09-30 CN CN202011064596.3A patent/CN112262978A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343168A (en) * | 2022-01-18 | 2022-04-15 | 重庆云买乐科技有限公司 | Formula and preparation method of sour and spicy powder using Prunus wushanensis extract as raw material |
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Application publication date: 20210126 |