CN114041589A - Chengdu hollow powder node and processing method thereof - Google Patents
Chengdu hollow powder node and processing method thereof Download PDFInfo
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- CN114041589A CN114041589A CN202111429125.2A CN202111429125A CN114041589A CN 114041589 A CN114041589 A CN 114041589A CN 202111429125 A CN202111429125 A CN 202111429125A CN 114041589 A CN114041589 A CN 114041589A
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- 238000003672 processing method Methods 0.000 title abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 46
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- 239000008107 starch Substances 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
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- 238000001816 cooling Methods 0.000 claims description 15
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 14
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 14
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- 238000009835 boiling Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 9
- 239000004288 Sodium dehydroacetate Substances 0.000 abstract description 3
- 229940103272 aluminum potassium sulfate Drugs 0.000 abstract description 3
- 235000020188 drinking water Nutrition 0.000 abstract description 3
- 239000003651 drinking water Substances 0.000 abstract description 3
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 abstract description 3
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- 102000004169 proteins and genes Human genes 0.000 description 3
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Classifications
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses Chengdu hollow powder nubs and a processing method thereof, belonging to the technical field of food, and comprising hollow powder and a seasoning bag, wherein the mass ratio of the hollow powder to the seasoning bag is 70-80:30-20, the hollow powder comprises drinking water, potato starch, cassava starch, citric acid, aluminum potassium sulfate and sodium dehydroacetate, and the mass ratio of the raw materials is 30-40: 50-60: 10-20: 0.1-1: 0.1-0.4: 0.07 to 0.15.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to Chengdu hollow powder knots and a processing method thereof.
Background
The powder is named because of the unique process of the powder and short length. The cross section of the powder is plum blossom-shaped, so the powder is fluffy and soft and elastic after being boiled, has soft and glutinous taste in the mouth, also has the fragrance of chili, sesame paste and peanuts, is hot and spicy in the mouth, and finally has the fragrance of the sesame paste, and the fragrance can stay in the mouth for a long time. And the soft glutinous vermicelli is matched with crisp peanuts, crisp radishes and sesame seaweed with full delicate flavor, so that the aftertaste is endless.
The basic raw materials of the wheat flour knot powder are potato starch and cassava starch, namely the potato starch and the cassava starch are uniformly kneaded by water, are kept stand for half an hour, are cut into strips with the width of 0.4 cm, are held by hands, are pulled to be long by force, are put into a boiling water pot to be cooked, are fished out and are cooled. The flavoring agent is prepared from chili oil, reproduced sweet red soy sauce, mashed garlic, sesame oil and soy sauce by blending to obtain flavoring juice. And finally, mixing the flavor juice into the cooled noodles for eating. However, the powder knots need to be made at the same time every time the powder knots are eaten, and the powder knots are not easy to store for a long time, so that the powder knots are not suitable for being taken and used at any time.
Disclosure of Invention
The invention aims to provide a Chengdu hollow powder knot and a processing method thereof, and solves the technical problems that the powder knot in the prior art is not easy to preserve for a long time and is not suitable for being taken at any time.
The invention discloses a Chengdu hollow powder knot which comprises hollow powder and a seasoning bag, wherein the mass ratio of the hollow powder to the seasoning bag is 70-80: 30-20.
Further, the hollow powder raw materials comprise drinking water, potato starch, cassava starch, citric acid, aluminum potassium sulfate and sodium dehydroacetate, and the mass ratio of the raw materials is 30-40: 50-60: 10-20: 0.1-1: 0.1-0.4: 0.07 to 0.15.
Furthermore, the hollow powder is potato powder, the diameter of the powder is 15-22mm, and the aperture is less than or equal to 8 mm.
The potato powder can be stored at normal temperature and achieves soft and elastic mouthfeel.
Further, the seasoning bag is any one or more of a sauce bag, a sesame sauce bag, a peanut flavor bag, a dried turnip flavor bag and a real object bag.
Further, the sauce comprises the raw materials of water, sugar, soy sauce, tomato products, vegetable oil, chicken oil, onion, garlic, broken curry, edible salt, monosodium glutamate, sesame, condensed milk sauce, yeast extract, pepper and spices, and the mass ratio of the raw materials is 20-30: 10-20: 5-10: 5-10: 5-10: 5-10: 1-5: 1-5: 1-5: 1-5: 1-5: 1-5: 1-5: 1-5: 0-1: 0 to 1.
Further, the sesame paste bag comprises the following raw materials of vegetable oil, sesame paste, hot pepper, scallion, ginger and sesame, and the mass ratio of the raw materials is 40-60: 40-60: 1-10: 1-10: 1-10: 1 to 10.
Further, the peanut flavor bag comprises the following raw materials of peanuts, vegetable oil, hot peppers, edible salt, white granulated sugar, monosodium glutamate and spices, wherein the mass ratio of the raw materials is 50-90: 1-10: 1-10: 1-10: 1-10: 1-10: 1 to 5.
Further, the radish flavor bag comprises raw materials of radish, vegetable oil, edible salt, hot pepper, white granulated sugar, sesame and spices, wherein the mass ratio of the raw materials is 50-80: 5-20: 5-20: 1-10: 1-10: 1-10: 1 to 5.
Further, the material object bag comprises sesame and sea sedge, and the mass ratio of the raw materials is 80-90: 20-10.
Further, the spice is any one or a mixture of more of star anise, cassia bark, fennel, pepper and black pepper powder.
A method for processing Chengdu hollow powder knots comprises the following steps:
s1, mixing the raw materials to obtain a starch dough;
s2, standing and fermenting the mixed starch dough, and extruding the starch dough by an extruding device to obtain hollow vermicelli.
S3, putting the hollow vermicelli into boiling water, and fishing out after the vermicelli is floated for 30 to 60 seconds;
s4, cutting off the fished vermicelli, and then cooling the cut vermicelli in a cooling tank;
and S5, cooling, packaging and finally warehousing.
The invention has the beneficial effects that:
1. the proper hollow powder with good mouthfeel and smoothness is selected, matched with a sauce bag in the formula, and brewed for 5 minutes by using boiling water (or boiled for 3 minutes by using the boiling water), so that a delicious taste can be obtained, and the seasoning has the advantages of tingling, piquancy, freshness and fragrance, is delicious and nutritional and becomes the hollow powder knots, and restores the delicious taste of the powder knots;
2. the hollow powder is hollow in the middle, so that the powder can be quickly heated and puffed after being cooked, and can be more tasty after being mixed with materials;
3. the fried bread is delicious, nutritious, convenient to carry and eat, and is a non-fried bread flour festival with unique flavor;
4. by reasonably matching and applying the special raw materials such as the chili, the sesame paste, the radish, the peanut, the sea sedge, the sesame and the like, the special product of the reduced powder festival, soft glutinous rice, fresh and fragrant is obtained, the stable quality of the product is ensured, and the method is suitable for industrial mass production
5. The hollow powder has zero fat content, and is very healthy and strong in satiety after being eaten.
Detailed Description
In addition, the embodiments of the present invention and the features of the embodiments may be combined with each other without conflict.
Example 1
A hollow powder node comprises hollow powder, sauce bag, sesame sauce bag, peanut flavor bag, dried turnip flavor bag and object bag. Wherein, the wet vermicelli with the wheat flour burls is 170g, the sauce bag is 25g, the sesame sauce bag is 13g, the peanut flavor bag is 10g, the dried radish flavor bag is 20g, and the object bag is 1.2 g.
The formula of the hollow powder comprises the following components in percentage by weight: 50.5 percent of potato starch, 35 percent of drinking water, 14 percent of cassava starch, 0.2 percent of citric acid, 0.2 percent of aluminum potassium sulfate and 0.1 percent of sodium dehydroacetate, wherein the sum of the total mass percentage of the powder is 100 percent.
The seasoning packet comprises the following components in percentage by weight:
sauce bag: 29 parts of water, 15 parts of sugar, 8 parts of soy sauce, 7.5 parts of tomato products, 7 parts of vegetable oil, 6 parts of chicken oil, 4 parts of onion, 4 parts of garlic, 3.5 parts of broken curry, 3 parts of edible salt, 3 parts of monosodium glutamate, 3 parts of sesame, 3 parts of condensed milk sauce, 3 parts of yeast extract, 0.9 part of hot pepper and 0.1 part of spice (black pepper powder) in the sauce bag, wherein the sum of the total mass percentages of the raw materials is 100%.
Packing sesame paste: 50 percent of vegetable oil, 40 percent of sesame paste, 3 percent of hot pepper, 3 percent of scallion, 2 percent of ginger and 2 percent of sesame, wherein the sum of the total mass percentage of the raw materials of the sesame paste bag is 100 percent.
Peanut flavor bag: 89% of peanuts, 3% of vegetable oil, 2% of hot pepper, 2% of edible salt, 2% of white granulated sugar, 1% of monosodium glutamate, and spices (0.4% of anise, 0.3% of cassia bark and 0.3% of myrcia), wherein the sum of the total mass percentages of the raw materials in the peanut flavor bag is 100%.
Dried radish flavor bag: 80 parts of radish, 11 parts of vegetable oil, 2 parts of edible salt, 2 parts of pepper, 2 parts of white granulated sugar, 2 parts of sesame and 1 part of spices, wherein the sum of the total mass percentage of the raw materials in the dried radish flavor bag is 100%.
A material object bag: 80 percent of sesame and 20 percent of sea sedge, and the sum of the total mass percentage of the raw materials in the powder packet is 100 percent.
The preparation method of the hollow powder nubs comprises the following steps:
1. hollow powder
(1) Raw material acceptance inspection: the raw materials are selected from fresh potato starch and cassava starch, have no impurities, insect pests and mildew, and can be stored in a dry environment without directly contacting the ground after entering a factory.
(2) Mixing: the potato starch, the cassava starch and the water are required to be accurate to be within 100g, the water content of the mixed materials is ensured to be stable, and the content of the added additives is required to be accurate to be within 1 g; the mixing time is required to be more than 15 minutes, and the mixture is kept stand for 15 to 20 minutes after being mixed.
(3) Extrusion molding: standing and fermenting the mixed starch dough, and extruding the starch dough into strips through an extruder with a stainless steel column at the head.
(4) And (3) cooking: and (4) putting the formed vermicelli into boiling water, and fishing out after the vermicelli is floated for 30 to 60 seconds.
(5) Cutting: cutting into uniform powder according to the requirement, wherein the length is 2-4 cm.
(6) Soaking and cooling: and (5) cooling the cut vermicelli in a cooling tank.
(7) Packaging: the package is required to be completely sealed, and the phenomena of rotten bags, openings and the like are avoided.
(8) And (4) finished product inspection and warehousing: and (5) the packaged product can be put in storage after being inspected to be qualified.
The preparation method of the seasoning packet comprises the following steps:
2. sauce bag
(1) According to the prescription, various required raw materials are prepared.
(2) The method comprises the following steps of proportioning according to a formula, accurately weighing various materials, and accurately metering, wherein the weighing error of conventional raw materials (water, sugar, soy sauce, tomato products, vegetable oil, chicken fat, onion, garlic, crushed curry, edible salt, monosodium glutamate, sesame, condensed milk sauce, yeast extract and hot pepper) is less than or equal to 100g, and the weighing error of additives (limited food additives are less than or equal to 0.1 g, and non-limited food additives are less than or equal to 10 g).
(3) Heating the chicken oil and the soybean oil to 180 ℃, adding sesame, frying for 2 minutes, adding crystal sugar, saccharifying, adding hot water, adding other raw materials, boiling, turning to low fire, cooking for 15-20 minutes, turning off the fire, cooling to a temperature suitable for packaging, and then starting packaging.
3. Sesame paste bag
(1) According to the prescription, various required raw materials are prepared.
(2) Weighing according to a formula, and accurately metering, wherein the weighing error of the conventional raw materials is less than or equal to 100g, and the weighing error of the additives (the food-limited additives are less than or equal to 0.1 g, and the unlimited additives are less than or equal to 1 g); sealing the raw materials which are not used up, and marking.
(3) Heating vegetable oil to 180 ℃, frying scallion and ginger, frying, fishing out, heating to 180 ℃, adding sesame, frying for 2 minutes, adding part of vegetable oil, cooling to 150 ℃, adding chili, frying, adding vegetable oil, cooling to 100 ℃, continuously adding sesame paste and peanut paste, frying, keeping the temperature of 100 ℃ for 10 minutes, turning off the fire, taking out, cooling to a temperature suitable for packaging, and packaging.
4. Peanut flavor bag
(1) Firstly, various required raw materials are prepared according to the prescription.
(2) Pretreating raw materials, and selecting unqualified peanut kernels, wherein putrefactive peanuts need to be selected.
(3) Frying, adding vegetable oil into a pot, adding antioxidant, stirring, heating to 180 deg.C, turning to slow fire, pouring peanut into a frying pan, frying until the peanut surface becomes yellow, taking out, draining, and cooling.
(4) And (5) packaging, namely metering and vacuum packaging according to the requirements of customers.
(5) Sampling, and warehousing for later use after the sample is qualified.
5. Dried turnip flavor bag
(1) According to the prescription, various required raw materials are prepared.
(2) The salted radish was sliced into 10 × 50mm blocks.
(3) And (4) rinsing the sliced dried turnips with water by circulating water for 1 hour, and desalting.
(4) And (3) after desalting, draining water, pouring the water into a squeezer, opening the device to squeeze the water for 1 hour, and squeezing the water for later use by gravity.
(5) Weighing according to a formula, and accurately metering, wherein the weighing error of the conventional raw materials is less than or equal to 100g, and the weighing error of the additives (the food-limited additives are less than or equal to 0.1 g, and the unlimited additives are less than or equal to 1 g); sealing the raw materials which are not used up, and marking.
(6) Bagging, vacuumizing and sealing.
(7) Pasteurization, the sterilization time is 20 minutes, and the sterilization temperature is 90 ℃.
(8) Cooling, dewatering, and inspecting.
6. Material object bag
(1) According to the prescription, various required raw materials are prepared.
(2) Weighing according to a formula, and accurately metering, wherein the weighing error of the conventional raw materials is less than or equal to 100g, and the weighing error of the additives (the food-limited additives are less than or equal to 0.1 g, and the unlimited additives are less than or equal to 1 g); sealing the raw materials which are not used up, and marking.
(3) And uniformly mixing the materials, and pouring the mixture into a material bag packaging machine for packaging.
The powder nubs prepared according to the formulation and method described in example 1 were subjected to performance testing, the test standard being a measurement method common in the industry, and the specific results were as follows:
color: white and glossy.
Tissue morphology/shape: the strip-shaped and quincunx cross section has a hole in the middle, and the hand feeling is flexible and elastic without going bad, such as mildew, etc.
Taste and smell: has the inherent taste and smell of the pink plumule, and has no peculiar smell.
Rehydration: smooth mouthfeel, softness, elasticity, non-sticking to teeth and basically no hard core.
Moisture-powder: GB/T23587, the reference value is less than or equal to 70, and the product is 59.7g/100 g.
Acid value (calculated by fat) (KOH) -sesame sauce bag GB5009.229-2016, reference value is less than or equal to 5.0, and the product is 0.63 mg/g.
Peroxide value (calculated by fat) -sauce-wrapped sesame sauce-wrapped GB5009.227-2016, reference value is less than or equal to 0.25, and the product is less than 0.02g/100 g.
Coli group: GB4789.3-2016, qualified.
All the detection items meet the requirements specified in starch products (vermicelli, noodles and sheet jelly) (Q/JSS 0005S).
The non-ready-to-eat type powder knots with the specification of 239 g/part prepared by the formula and the method described in the embodiment 1 are subjected to nutrition index measurement (170 g of hollow powder, 25g of sauce bag, 13g of sesame sauce bag, 10g of peanut flavor bag, 20g of dried radish flavor bag and 1g of real product bag):
the hollow powder contains nutrients (only hollow powder)
| Detecting items | Detection method | Example 1 |
| (Energy) | GB 28050-2011 | 676KJ/100g |
| Protein | GB 5009.5-2016 | 0g/100g |
| Fat | GB 5009.6-2016 | 0g/100g |
| Carbohydrate compound | GB 28050-2011 | 39.3g/100g |
| Sodium salt | GB 5009.91-2017 | 108mg/100g |
Nutrient composition table of seasoning bag (sauce bag, sesame sauce bag, object bag)
| Detecting items | Detection method | Example 1 |
| (Energy) | GB 28050-2011 | 1748KJ/100g |
| Protein | GB 5009.5-2016 | 8.1g/100g |
| Fat | GB 5009.6-2016 | 32.3g/100g |
| Carbohydrate compound | GB 28050-2011 | 24.4g/100g |
| Sodium salt | GB 5009.91-2017 | 1918mg/100g |
The nutrient component table of the dried radish flavor bag is
| Detecting items | Detection method | Example 1 |
| (Energy) | GB 28050-2011 | 380KJ/100g |
| Protein | GB 5009.5-2016 | 1.8g/100g |
| Fat | GB 5009.6-2016 | 4.4g/100g |
| Carbohydrate compound | GB 28050-2011 | 11.0g/100g |
| Sodium salt | GB 5009.91-2017 | 2190mg/100g |
The nutrient component table of the peanut flavor bag is
Taste internal test one:
30 internal employees (including a product department, a sales department and a technical department) are invited to carry out taste test, and the comprehensive grading is mainly carried out on the color, the tissue form/shape, the taste, the smell and the rehydration of the product, wherein each item is 20 points, and the lowest point is 0 point. The final test data averaged 94.32 points.
Taste external consumer test two:
200 people (98% of people who buy the products of my department) are collected to test, 174 samples are recovered, the overall acceptance of the products is 94.32%, the passing rate is more than or equal to 85% according to the external testing requirements of the products of our company, and the taste passes the external testing.
The product is on the market at present, is well received by the consistent and good comment of consumers, has rapidly increased sales volume, and proves that the product has market development potential.
Comparative example 1
The only change on the basis of example 1 is the elimination of the stainless steel column at the head of the extrusion device.
The powder prepared by the method is solid powder, is slowly heated, is not easy to expand and mature after being boiled, the taste can not enter the powder after being added with seasonings, and the taste can not be tasty, and the 30 tests of organized consumers show that the powder is not full of the taste.
Comparative example 2
The only change on the basis of example 1 was 40% for potato starch and 25% for tapioca starch.
By reducing the proportion of the potato starch to be less than 50% and increasing the proportion of the cassava starch, the gelatinization expansion rate of the powder prepared by the formula is insufficient after boiling and curing, the powder has poor taste and toughness, and testers all feedback dislike.
Comparative example 3
The only modification on the basis of example 1 is the use of mung bean starch instead of potato starch.
By using mung bean starch instead of potato starch, the proportion is unchanged, the powder prepared by the formula is difficult to extrude during extrusion, the viscosity is too high, although the cooked taste is acceptable, the cost is 2 times that of the potato starch, and the economic benefit is not good.
Comparative example 4
The only change on the basis of example 1 is the use of sweet potato starch instead of potato starch.
The powder prepared by the formula is adhered together after being cured and is hardened and not easy to separate, and testers all feedback dislike.
Claims (10)
1. A Chengdu hollow powder node comprises hollow powder and a seasoning bag, and is characterized in that the mass ratio of the hollow powder to the seasoning bag is 70-80: 30-20.
2. The patent refers to the field of 'preserving foodstuff or foodstuff in general'. 50-60: 10-20: 0.1-1: 0.1-0.4: 0.07 to 0.15.
3. A swordlike hollow powder nodule according to claim 2, wherein the proportion of potato starch in the raw material is > 50%.
4. The Chengdu hollow powder festival according to claim 1, wherein the seasoning bag is any one or more of a sauce bag, a sesame sauce bag, a peanut flavor bag, a dried radish flavor bag and a real object bag.
5. The Chengdu hollow powder festival according to claim 4, wherein the sauce comprises raw materials of water, sugar, soy sauce, tomato product, vegetable oil, chicken oil, onion, garlic, crushed curry, edible salt, monosodium glutamate, sesame, condensed milk sauce, yeast extract, pepper and spices, and the mass ratio of the raw materials is 20-30: 10-20: 5-10: 5-10: 5-10: 5-10: 1-5: 1-5: 1-5: 1-5: 1-5: 1-5: 1-5: 1-5: 0-1: 0 to 1.
6. The Chengdu hollow powder festival according to claim 4, wherein the sesame paste bag raw materials comprise vegetable oil, sesame paste, chili, shallot, ginger and sesame, and the mass ratio of the raw materials is 40-60: 40-60: 1-10: 1-10: 1-10: 1 to 10.
7. The Chengdu hollow powder festival according to claim 4, wherein the peanut flavor bag raw materials comprise peanuts, vegetable oil, hot peppers, edible salt, white granulated sugar, monosodium glutamate and spices, and the mass ratio of the raw materials is 50-90: 1-10: 1-10: 1-10: 1-10: 1-10: 1 to 5.
8. The Chengdu hollow powder nub according to claim 4, characterized in that the radish flavor bag raw materials comprise radish, vegetable oil, edible salt, hot pepper, white granulated sugar, sesame and spices, and the mass ratio of the raw materials is 50-80: 5-20: 5-20: 1-10: 1-10: 1-10: 1 to 5.
9. The Chengdu hollow powder festival according to claim 4, wherein the material object bag comprises sesame and sea sedge, and the mass ratio of each material is 80-90: 20-10.
10. The method for processing Chengdu hollow powder node according to any one of claims 1-9, wherein the preparation of the hollow powder comprises the following steps:
s1, mixing the raw materials to obtain a starch dough;
s2, standing and fermenting the mixed starch dough, and extruding the starch dough by an extruding device to obtain hollow vermicelli;
s3, putting the hollow vermicelli into boiling water, and fishing out after floating for 30-60 seconds;
s4, cutting off the fished vermicelli, and then cooling the cut vermicelli in a cooling tank;
and S5, cooling, packaging and finally warehousing.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989042A (en) * | 2014-05-06 | 2014-08-20 | 河南农业大学 | Alum-free potato powder and production method thereof |
| CN110839875A (en) * | 2019-11-28 | 2020-02-28 | 韩萍 | Pattern powder and preparation method thereof |
| CN112617175A (en) * | 2020-12-18 | 2021-04-09 | 四川薯霸食品有限公司 | Leakage gourd ladle wet vermicelli and processing technology thereof |
| JP6959057B2 (en) * | 2017-07-20 | 2021-11-02 | 日清フーズ株式会社 | Method for producing tubular raw macaroni and method for producing gratin |
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2021
- 2021-11-29 CN CN202111429125.2A patent/CN114041589A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989042A (en) * | 2014-05-06 | 2014-08-20 | 河南农业大学 | Alum-free potato powder and production method thereof |
| JP6959057B2 (en) * | 2017-07-20 | 2021-11-02 | 日清フーズ株式会社 | Method for producing tubular raw macaroni and method for producing gratin |
| CN110839875A (en) * | 2019-11-28 | 2020-02-28 | 韩萍 | Pattern powder and preparation method thereof |
| CN112617175A (en) * | 2020-12-18 | 2021-04-09 | 四川薯霸食品有限公司 | Leakage gourd ladle wet vermicelli and processing technology thereof |
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