CN1284475C - Boiling-resistant and instant vermicelli and its making method - Google Patents
Boiling-resistant and instant vermicelli and its making method Download PDFInfo
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- CN1284475C CN1284475C CNB2005100004766A CN200510000476A CN1284475C CN 1284475 C CN1284475 C CN 1284475C CN B2005100004766 A CNB2005100004766 A CN B2005100004766A CN 200510000476 A CN200510000476 A CN 200510000476A CN 1284475 C CN1284475 C CN 1284475C
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Abstract
The present invention discloses boiling-resisting type vermicelli and instant type vermicelli, and a making method of boiling-resisting type vermicelli and instant type vermicelli. The vermicelli comprises the following components: 50.0 wt% to 90.0 wt% of potato starch, 1.0 wt% to 3.0 wt% of edible salt and 0.1 wt% to 0.5 wt% of food compounded glue. The present invention is characterized in that the vermicelli also comprises 1.0 wt% to 20.0 wt% of animal meat paste dry substances, 2.0 wt% to 20.0 wt% of medicinal plant starch, 2.0 wt% to 7.0 wt% of auxiliary material plant starch and 2.0 wt% to 20.0 wt% of lotus powder, wherein the ratio of the animal meat paste dry substances to fresh meat is equal to 1: (4 (+/-) 0.1) by weight. The vermicelli of the present invention is divided into a boiling-resisting type and an instant type according to different components and different making methods. The vermicelli has the advantages of boiling resistance, difficult strip break, instant eating, fresh and sweet flavor, tender and soft mouth feel, rich nutrients, convenient cooking, high grade and simple making method. The vermicelli of the present invention conforms to the modern diet fashion for healthy, nutritive and delicious foods. Particularly, different percentages by weight of the starch and the meat paste can be adjusted to make multiple varieties of vermicelli having various flavors, and thereby, the vermicelli of the present invention has wide market prospects.
Description
Technical field
The present invention relates to vermicelli and food, especially relate to anti-type and instant vermicelli and preparation method thereof of boiling.
Background technology
Bean vermicelli, vermicelli are one of traditional foods of liking of China people, and its component and preparation method be comparative maturity.Normally the additive with potato class, beans and multiple coarse cereals starch and 3%～5% processes, and its making step has the starch mixing batter-extrusion modling-stranding-air dry-quantitative package of manually drying in the air successively.This bean vermicelli boils the bar that will break after 3 minutes～5 minutes in boiling water, easy muddy soup neither the convenient instant type.Especially exist kind single, grade is not high, the defective that nutrition is not abundant.
Summary of the invention
A technical problem to be solved by this invention is to remedy coctolabile defective in the prior art, proposes a kind of anti-type bean vermicelli that boils.
Another technical problem to be solved by this invention be remedy in the prior art can not fast food defective, the quick type bean vermicelli of a kind of convenience is proposed.
Another technical problem to be solved by this invention is to remedy coctolabile defective in the prior art, proposes a kind of anti-preparation method of boiling the type bean vermicelli.
To be solved by this invention also have a technical problem be remedy in the prior art can not fast food defective, a kind of preparation method of instant vermicelli is proposed.
For a kind of anti-type bean vermicelli that boils, technical problem of the present invention is solved like this:
This anti-type bean vermicelli that boils, it is that 50.0%～90.0% potato starch, percentage by weight are that 1.0%～3.0% edible salt and percentage by weight are 0.1%～0.5% food compound adhesive that percentage by weight is arranged in its component.
Potato starch has the characteristic of low fat, low albumen, high fiber, is the major ingredient of making bean vermicelli.
Edible salt, edible compound adhesive are as the anti-gluten fortifier that boils, and they are increasing starch retrogradation and viscosity, increase the intensity of bean vermicelli, increase certain moisture absorption, thereby make bean vermicelli have certain moist feeling, and flexibility is preferably arranged.
This anti-characteristics of boiling the type bean vermicelli are:
Also having percentage by weight in its component is 1.0%～20.0% animal muddy flesh dry, described animal muddy flesh dry matter weight: fresh meat weight=1: 4 ± 0.1.
Matter weight: fresh meat weight=1: (4 ± 0.1).
Contain a certain amount of meat fiber in the finished product bean vermicelli, can utilize fiber, collagen, elastin laminin and the starch company's of rising muscle and stabilization in bean vermicelli in the muddy flesh, make more high resilience of product, chewiness, and in cooking process, can boil for a long time constantly.In addition, adopt the muddy flesh of different cultivars, can increase the differently flavoured kind of bean vermicelli.
For a kind of anti-type bean vermicelli that boils, technical problem of the present invention can be solved like this:
This anti-type bean vermicelli that boils, also having percentage by weight in its component is that 2.0%～20.0% medicinal plant starch and percentage by weight are 2.0%～7.0% auxiliary material plant amylum.
For a kind of anti-type bean vermicelli that boils, technical problem of the present invention can also be solved like this:
Described animal muddy flesh is fish meat puree, pork mud, beef mud, mutton mud or minced chicken meat.This is the key component that improves bean vermicelli quality and local flavor.
Described edible compound adhesive is locust bean gum, carragheen or carboxymethyl cellulose CMc.
Described medicinal plant starch is kudzuvine root starch, comprises wild kudzuvine root starch.It has health cares such as clearing heat and detoxicating, nourishing, also the interior quality that changes bean vermicelli is had the effect of outbalance, can make formed product after, outward appearance is slick and sly more transparent, glossy, especially tender more crisp and refreshing mouthful of mouthfeel, high resilience.
Described auxiliary material plant amylum is the edible canna powder.It has higher paste viscosity, transparency, and under the uniform temperature effect, starch granules surrounds the fiber in the muddy flesh, can increase the reasonability of its fibre structure, thereby improved the toughness of product, tender property and viscoplasticity, uniform and smooth, gloss are transparent more can also to make product appearance.
For a kind of anti-type bean vermicelli that boils, technical problem of the present invention is further to solve like this:
This anti-type bean vermicelli that boils, its component and percentage by weight are respectively:
Potato starch 50.0%～90.0%;
Animal muddy flesh dry 1.0%～20.0%;
Medicinal plant starch 2.0%～20.0%;
Auxiliary material plant amylum 2.0%～7.0%;
Edible salt 1.0%～3.0%;
Edible compound adhesive 0.1%～0.5%.
For a kind of instant vermicelli, technical problem of the present invention is solved like this:
This instant vermicelli, it is that 50.0%～90.0% potato starch, percentage by weight are that 1.0%～3.0% edible salt and percentage by weight are 0.1%～0.5% food compound adhesive that percentage by weight is arranged in its component.
Potato starch has the characteristic of low fat, low albumen, high fiber, is the major ingredient of making bean vermicelli.
Edible salt, edible compound adhesive are as the anti-gluten fortifier that boils, and they are increasing starch retrogradation and viscosity, increase the intensity of bean vermicelli, increase certain moisture absorption, thereby make bean vermicelli have certain moist feeling, and flexibility is preferably arranged.
One of characteristics of this instant vermicelli are:
Also having percentage by weight in its component is 1.0%～20.0% animal muddy flesh dry, described animal muddy flesh dry matter weight: fresh meat weight=1: (4 ± 0.1).
Contain a certain amount of meat fiber in the finished product bean vermicelli, can utilize fiber, collagen, elastin laminin and the starch company's of rising muscle and stabilization in bean vermicelli in the muddy flesh, make more high resilience of product, chewiness, and in cooking process, can boil for a long time constantly.In addition, adopt the muddy flesh of different cultivars, can increase the differently flavoured kind of bean vermicelli.
Two of the characteristics of this instant vermicelli are:
Also having percentage by weight in its component is 2.0%～20.0% lotus root starch.
Lotus root starch is the important component of fast food type bean vermicelli easy to make, it is nutritious, viscosity is good, transparency height, particle exquisiteness, and heat conduction is fast, very easily slaking, and very easily in the lotus root starch fiber of slaking and the muddy flesh fiber, collagen, elastin laminin organically combine, can accelerate thermal conductivity, thereby shorten cooking time for a kind of instant vermicelli, technical problem of the present invention can be solved like this:
This instant vermicelli, also having percentage by weight in its component is that 2.0%～20.0% medicinal plant starch and percentage by weight are 2.0%～7.0% auxiliary material plant amylum.
For a kind of convenient instant type, technical problem of the present invention can also be solved like this:
Described animal muddy flesh is fish meat puree, pork mud, beef mud, mutton mud or minced chicken meat.This is the key component that improves bean vermicelli quality and local flavor.
Described edible compound adhesive is locust bean gum, carragheen or carboxymethyl cellulose CMc.
Described medicinal plant starch is kudzuvine root starch, comprises wild kudzuvine root starch.It has health cares such as clearing heat and detoxicating, nourishing, also the interior quality that changes bean vermicelli is had the effect of outbalance, can make formed product after, outward appearance is slick and sly more transparent, glossy, especially tender more crisp and refreshing mouthful of mouthfeel, high resilience.
Described auxiliary material plant amylum is the edible canna powder.It has higher paste viscosity, transparency, and under the uniform temperature effect, starch granules surrounds the fiber in the muddy flesh, can increase the reasonability of its fibre structure, thereby improved the toughness of product, tender property and viscoplasticity, uniform and smooth, gloss are transparent more can also to make product appearance.
For a kind of instant vermicelli, technical problem of the present invention is further to solve like this:
This instant vermicelli, its component and percentage by weight are respectively:
Potato starch 50.0%～90.0%;
Animal muddy flesh dry 1.0%～20.0%;
Lotus root starch 2.0%～20.0%;
Lotus root starch 2.0%～20.0%;
Medicinal plant starch 2.0%～20.0%;
Auxiliary material plant amylum 2.0%～7.0%;
Edible salt 1.0%～3.0%;
Edible compound adhesive 0.1%～0.5%.
For a kind of anti-preparation method of boiling the type bean vermicelli, technical problem of the present invention is solved like this:
This anti-preparation method of boiling the type bean vermicelli is made bean vermicelli in vermicelli machine, following steps are arranged successively:
(1) with percentage by weight be 50.0%～90.0% potato starch and percentage by weight to be respectively 2.0%～20.0%, 2.0%～7.0% medicinal plant starch, auxiliary material plant amylum and percentage by weight be that 0.1%～0.5% edible compound adhesive drops into stirred vessel evenly to be mixed into the starch compound standby, according to percentage by weight 1: 20 that a small amount of medicinal plant starch water furnishing gelatinized corn starch is standby in addition;
(2) be to be ground into muddy flesh after the fresh meat bar quick-frozen of 1%～20.0% animal muddy flesh dry becomes fragile its meat fiber to percentage by weight with 4 ± 0.1 times, filter the back with 60 purpose filter clothes then and add standby gelatinized corn starch, be that 1.0%～3.0% edible salt mixes and by stirring, makes it expand and give birth to muscle with percentage by weight again;
(3) standby starch compound input has been expanded in the muddy flesh of living muscle, continued to stir 20 minutes～40 minutes, it is standby to make starch muddy flesh compound;
(4) standby starch muddy flesh compound is delivered to the system vermicelli machine, make the wet-milling silk;
(5) with wet-milling silk quick-frozen 1 hour～2 hours;
(6) will deliver in the drying unit of 50 ℃～80 ℃ of temperature through the wet-milling silk of quick-frozen and dry, drying time is 60 minutes～90 minutes, is water content and is 12% dry powder silk finished product.
For a kind of anti-preparation method of boiling the type bean vermicelli, technical problem of the present invention can be solved like this:
Described animal muddy flesh is fish meat puree, pork mud, beef mud, mutton mud or minced chicken meat.This is the key component that improves bean vermicelli quality and local flavor.
Described edible compound adhesive is locust bean gum, carragheen or carboxymethyl cellulose CMc.
Described medicinal plant starch is kudzuvine root starch, comprises wild kudzuvine root starch.It has health cares such as clearing heat and detoxicating, nourishing, also the interior quality that changes bean vermicelli is had the effect of outbalance, can make formed product after, outward appearance is slick and sly more transparent, glossy, especially tender more crisp and refreshing mouthful of mouthfeel, high resilience.
Described auxiliary material plant amylum is the edible canna powder.It has higher paste viscosity, transparency, and under the uniform temperature effect, starch granules surrounds the fiber in the muddy flesh, can increase the reasonability of its fibre structure, thereby improved the toughness of product, tender property and viscoplasticity, uniform and smooth, gloss are transparent more can also to make product appearance.
For a kind of anti-preparation method of boiling the type bean vermicelli, technical problem of the present invention also can be solved like this:
Described drying unit is a multilayer hot-air seasoning device.
For a kind of preparation method of instant vermicelli, technical problem of the present invention is solved like this:
The preparation method of this instant vermicelli is made bean vermicelli in the system vermicelli machine, following steps are arranged successively:
(1) with percentage by weight be 50%～90% potato starch and percentage by weight to be respectively 2%～20%, 2%～7%, 2%～20% medicinal plant starch, auxiliary material plant amylum, lotus root starch and percentage by weight be that 0.1%～0.5% edible compound adhesive drops into stirred vessel evenly to be mixed into starch material standby, according to percentage by weight 1: 20 that a small amount of medicinal plant starch water furnishing gelatinized corn starch is standby in addition;
(2) be to be ground into muddy flesh after the fresh meat bar quick-frozen of 10% animal muddy flesh dry becomes fragile its meat fiber to percentage by weight with 4 ± 0.1 times, filter the back with 60 purpose filter clothes then and add standby gelatinized corn starch, be that 1.0%～3.0% edible salt mixes and by stirring, makes it expand and give birth to muscle with percentage by weight again;
(3) standby starch compound input has been expanded in the muddy flesh of living muscle, continued to stir 20 minutes～40 minutes, it is standby to make starch muddy flesh compound;
(4) standby starch muddy flesh compound is delivered to the system vermicelli machine, make the wet-milling silk;
(5) with wet-milling silk quick-frozen 1 hour～2 hours;
(6) will deliver in the drying unit of 50 ℃～80 ℃ of temperature through the wet-milling silk of quick-frozen and dry, drying time is 60 minutes～90 minutes, is water content and is 12% dry powder silk finished product.
For a kind of preparation method of instant vermicelli, technical problem of the present invention can be solved like this:
The aperture in the wire vent hole of described system vermicelli machine is 0.5mm.Employing has the powder process wire feed mechanism in tiny wire vent hole to make the wet-milling silk, and its outward appearance is fine and smooth more, and slaking is faster, can satisfy the requirement of convenient instant.
For a kind of preparation method of instant vermicelli, technical problem of the present invention also can be solved like this:
Described animal muddy flesh is fish meat puree, pork mud, beef mud, mutton mud or minced chicken meat.This is the key component that improves bean vermicelli quality and local flavor.
Described edible compound adhesive is locust bean gum, carragheen or carboxymethyl cellulose CMc.
Described medicinal plant starch is kudzuvine root starch, comprises wild kudzuvine root starch.It has health cares such as clearing heat and detoxicating, nourishing, also the interior quality that changes bean vermicelli is had the effect of outbalance, can make formed product after, outward appearance is slick and sly more transparent, glossy, especially tender more crisp and refreshing mouthful of mouthfeel, high resilience.
Described auxiliary material plant amylum is the edible canna powder.It has higher paste viscosity, transparency, and under the uniform temperature effect, starch granules surrounds the fiber in the muddy flesh, can increase the reasonability of its fibre structure, thereby improved the toughness of product, tender property and viscoplasticity, uniform and smooth, gloss are transparent more can also to make product appearance.
For a kind of preparation method of instant vermicelli, technical problem of the present invention can also be solved like this:
Described drying unit is a multilayer hot-air seasoning device.
Bean vermicelli of the present invention is different according to its component and preparation method, is divided into anti-type and the convenient instant type of boiling.Have anti-boiling, not easily broken, and the advantage of energy fast food, its taste is fresh and sweet, mouthfeel is tender gentle, nutritious, culinary art is convenient, and grade is higher, the diet fashion that meets modern's health, nutrition, delicious food, its preparation method is simple, and the Different Weight percentage that especially can adjust starch and muddy flesh is produced many kinds bean vermicelli of multiple local flavor, and market prospects are wide.
The specific embodiment
The specific embodiment one: a kind of anti-type meat nutrition bean vermicelli that boils
The anti-type bean vermicelli that boils of a kind of 100kg, its component and weight are respectively:
Starch from sweet potato 70.0kg;
Wild kudzuvine root starch 10.0kg;
Edible canna powder 7.0kg;
Edible salt 2.7kg;
Locust bean gum 0.3kg;
Fresh fish cutlet 40.0kg is equivalent to 10kg animal muddy flesh dry.
In the system vermicelli machine, make bean vermicelli, following steps arranged successively:
(1) locust bean gum of the edible canna powder of the wild kudzuvine root starch of the starch from sweet potato of 70.0kg and 10kg, 7kg and 0.3kg being dropped into stirred vessel, evenly to be mixed into the starch compound standby, sticks with paste the wild kudzuvine root starch water furnishing kudzuvine root starch of 1kg standby at 1: 20 according to percentage by weight in addition;
(2) be ground into muddy flesh after its meat fiber being become fragile the fresh fish cutlet quick-frozen of 40kg, filter the back with 60 purpose filter clothes then and add standby kudzuvine root starch and stick with paste, mixes with the edible salt of 2.7kg again and, make its living muscle that expands by stirring;
(3) standby starch compound input has been expanded in the muddy flesh of living muscle, continued to stir 25 minutes, it is standby to make starch muddy flesh compound;
(4) standby starch muddy flesh compound is delivered to the system vermicelli machine, makes the wet-milling silk:
(5) with wet-milling silk quick-frozen 1.5 hours;
(6) will deliver in the multilayer hot-air seasoning device of 65 ℃ of temperature through the wet-milling silk of quick-frozen and dry, drying time is 70 minutes, is water content and is 12% dry powder silk finished product.
The specific embodiment two: another anti-type meat nutrition bean vermicelli that boils
The anti-type bean vermicelli that boils of a kind of 100kg, its component and weight are respectively:
Starch from sweet potato 50.0kg;
Wild kudzuvine root starch 20.0kg;
Edible canna powder 7.0kg;
Edible salt 2.5kg;
Carragheen 0.5kg;
Fresh pork bar 80.0kg is equivalent to 20kg animal muddy flesh dry.
Make bean vermicelli in the system vermicelli machine, step is with the specific embodiment one, and some component adopts the corresponding change to some extent of the weight of substitute and each component.
The specific embodiment three: the another kind of anti-type meat nutrition bean vermicelli that boils
The anti-type bean vermicelli that boils of a kind of 100kg, its component and weight are respectively:
Starch from sweet potato 90.0kg;
Wild kudzuvine root starch 4.0kg;
Edible canna powder 2.0kg;
Edible salt 2.9kg;
Carboxymethyl cellulose 0.1kg;
Fresh mutton bar 4.0kg is equivalent to 1kg animal muddy flesh dry.
Make bean vermicelli in the system vermicelli machine, step is with the specific embodiment one, and some component adopts the corresponding change to some extent of the weight of substitute and each component.
The specific embodiment four: a kind of convenient instant type meat nutrition bean vermicelli
The instant vermicelli of a kind of 100kg, its component be respectively:
Starch from sweet potato 60.0kg;
Wild kudzuvine root starch 10.0kg;
Edible canna powder 7.0kg;
Lotus root starch 10.0kg;
Edible salt 2.7kg;
Locust bean gum 0.3kg;
Bright beef mud 40.0kg is equivalent to 10kg animal muddy flesh dry.
In the system vermicelli machine, make bean vermicelli, following steps arranged successively:
(1) locust bean gum of the lotus root starch of the edible canna powder of the wild kudzuvine root starch of the starch from sweet potato of 60.0kg and 10kg, 7kg, 10kg and 0.3kg being dropped into stirred vessel, evenly to be mixed into starch material standby, sticks with paste the wild kudzuvine root starch water furnishing kudzuvine root starch of 1kg standby at 1: 20 according to percentage by weight in addition;
(2) be ground into muddy flesh after its meat fiber being become fragile the bright beef bar quick-frozen of 40kg, filter the back with 60 purpose filter clothes then and add standby kudzuvine root starch and stick with paste, mixes with the edible salt of 2.7kg again and, make its living muscle that expands by stirring;
(3) standby starch compound input has been expanded in the muddy flesh of living muscle, continued to stir 35 minutes, it is standby to make starch muddy flesh compound;
(4) aperture of standby starch muddy flesh compound being delivered to the wire vent hole is the system vermicelli machine of 0.5mm, makes the wet-milling silk;
(5) with wet-milling silk quick-frozen 1.8 hours;
(6) will deliver in the multilayer hot-air seasoning device of 60 ℃ of temperature through the wet-milling silk of quick-frozen and dry, drying time is 75 minutes, is water content and is 12% dry powder silk finished product.
The specific embodiment five: another convenient instant type meat nutrition bean vermicelli
The instant vermicelli of a kind of 100kg, its component be respectively:
Starch from sweet potato 53.0kg;
Wild kudzuvine root starch 2.0kg;
Edible canna powder 2.0kg;
Lotus root starch 20.0kg;
Edible salt 2.5kg;
Carragheen 0.5kg;
Fresh fish muddy flesh 80.0kg is equivalent to 20kg animal muddy flesh dry.
Make bean vermicelli in the system vermicelli machine, step is with the specific embodiment four, and some component adopts the corresponding change to some extent of the weight of substitute and each component.
The specific embodiment six: another kind of convenient instant type meat nutrition bean vermicelli
The instant vermicelli of a kind of 100kg, its component be respectively:
Starch from sweet potato 90.0kg;
Wild kudzuvine root starch 2.0kg;
Edible canna powder 2.0kg;
Lotus root starch 2.0kg;
Edible salt 2.9kg;
Carboxymethyl cellulose 0.1kg;
Freshly-slaughtered poultry muddy flesh 4.0kg is equivalent to 1kg animal muddy flesh dry.
Make bean vermicelli in the system vermicelli machine, step is with the specific embodiment four, and some component adopts the corresponding change to some extent of the weight of substitute and each component.
Above content be in conjunction with concrete preferred implementation to further describing that the present invention did, can not assert that concrete enforcement of the present invention is confined to these explanations.For the general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to the scope of patent protection that the present invention is determined by claims of being submitted to.
Claims (10)
1, a kind of anti-type bean vermicelli that boils, it is that 50.0%～90.0% potato starch, percentage by weight are that 1.0%～3.0% edible salt and percentage by weight are 0.1%～0.5% food compound adhesive that percentage by weight is arranged in its component, it is characterized in that:
Also having percentage by weight in its component is 1.0%～20.0% animal muddy flesh dry, described animal muddy flesh dry matter weight: fresh meat weight=1: (4 ± 0.1), making step comprises starch and edible compound adhesive evenly is mixed into the starch compound that water furnishing gelatinized corn starch is standby; The animal muddy flesh dry that is ground into muddy flesh is added standby gelatinized corn starch, evenly mix with edible salt again; Standby with making starch muddy flesh compound in the standby starch compound input muddy flesh; Standby starch muddy flesh compound is made the wet-milling silk; Oven dry is dry powder silk finished product after the quick-frozen.
2. according to the described anti-type bean vermicelli that boils of claim 1, it is characterized in that:
Also having percentage by weight in its component is that 2.0%～20.0% medicinal plant kudzuvine root starch and percentage by weight are 2.0%～7.0% the burnt taro powder of auxiliary material plant.
3. according to claim 1 or the 2 described anti-type beans vermicelli that boil, it is characterized in that:
Its component and percentage by weight are respectively:
Potato starch 50.0%～90.0%;
Animal muddy flesh dry 1.0%～20.0%;
Medicinal plant kudzuvine root starch 2.0%～20.0%;
The burnt taro powder 2.0%～7.0% of auxiliary material plant;
Edible salt 1.0%～3.0%;
Edible compound adhesive 0.1%～0.5%.
4. according to the described anti-type bean vermicelli that boils of claim 3, it is characterized in that:
Described animal muddy flesh is fish meat puree, pork mud, beef mud, mutton mud or minced chicken meat.
5. instant vermicelli, it is that 50.0%～90.0% potato starch, percentage by weight are that 1.0%～3.0% edible salt and percentage by weight are 0.1%～0.5% food compound adhesive that percentage by weight is arranged in its component, it is characterized in that:
Also having percentage by weight in its component is that 1.0%～20.0% animal muddy flesh dry and percentage by weight are 2.0%～20.0% lotus root starch, described animal muddy flesh dry matter weight: fresh meat weight=1: (4 ± 0.1), making step comprises starch, lotus root starch and edible compound adhesive evenly is mixed into starch material, water furnishing gelatinized corn starch is standby: the animal muddy flesh dry that will be ground into muddy flesh adds standby gelatinized corn starch, evenly mixes with edible salt again; Standby with making starch muddy flesh compound in the standby starch compound input muddy flesh; Standby starch muddy flesh compound is made the wet-milling silk; Oven dry is dry powder silk finished product after the quick-frozen.
6. according to the described instant vermicelli of claim 5, it is characterized in that:
This instant vermicelli, also having percentage by weight in its component is that 2.0%～20.0% medicinal plant kudzuvine root starch and percentage by weight are 2.0%～7.0% the burnt taro powder of auxiliary material plant.
7. according to claim 5 or 6 described instant vermicellis, it is characterized in that:
Its component and percentage by weight are respectively:
Potato starch 50.0%～90.0%;
Animal muddy flesh dry 1.0%～20.0%;
Lotus root starch 2.0%～20.0%;
Medicinal plant kudzuvine root starch 2.0%～20.0%;
The burnt taro powder 2.0%～7.0% of auxiliary material plant;
Edible salt 1.0%～3.0%;
Edible compound adhesive 0.1%～0.5%.
8. according to the described instant vermicelli of claim 7, it is characterized in that:
Described animal muddy flesh is fish meat puree, pork mud, beef mud, mutton mud or minced chicken meat.
9. an anti-preparation method of boiling the type bean vermicelli is made bean vermicelli in vermicelli machine, it is characterized in that: following steps are arranged successively:
(1) with percentage by weight be 50.0%～90.0% potato starch and percentage by weight to be respectively 2.0%～20.0%, 2.0%～7.0% the burnt taro powder of medicinal plant kudzuvine root starch, auxiliary material plant and percentage by weight be that 0.1%～0.5% edible compound adhesive drops into stirred vessel evenly to be mixed into the starch compound standby, according to percentage by weight 1: 20 that a small amount of medicinal plant kudzuvine root starch water furnishing gelatinized corn starch is standby in addition;
(2) be to be ground into muddy flesh after the fresh meat bar quick-frozen of 1%～20.0% animal muddy flesh dry becomes fragile its meat fiber to percentage by weight with 4 ± 0.1 times, filter the back with 60 purpose filter clothes then and add standby gelatinized corn starch, be that 1.0%～3.0% edible salt mixes and by stirring, makes it expand and give birth to muscle with percentage by weight again;
(3) standby starch compound input has been expanded in the muddy flesh of living muscle, continued to stir 20 minutes～40 minutes, it is standby to make starch muddy flesh compound;
(4) standby starch muddy flesh compound is delivered to the system vermicelli machine, make the wet-milling silk;
(5) with wet-milling silk quick-frozen 1 hour～2 hours;
(6) will deliver in the drying unit of 50 ℃～80 ℃ of temperature through the wet-milling silk of quick-frozen and dry, drying time is 60 minutes～90 minutes, is water content and is 12% dry powder silk finished product.
10. the preparation method of an instant vermicelli is made bean vermicelli in the system vermicelli machine, and following steps are arranged successively:
(1) with percentage by weight be 50%～90% potato starch and percentage by weight to be respectively 2%～20%, 2%～7%, 2%～20% the burnt taro powder of medicinal plant kudzuvine root starch, auxiliary material plant, lotus root starch and percentage by weight be that 0.1%～0.5% edible compound adhesive drops into stirred vessel evenly to be mixed into starch material standby, according to percentage by weight 1: 20 that a small amount of medicinal plant kudzuvine root starch water furnishing gelatinized corn starch is standby in addition;
(2) be to be ground into muddy flesh after the fresh meat bar quick-frozen of 10% animal muddy flesh dry becomes fragile its meat fiber to percentage by weight with 4 ± 0.1 times, filter the back with 60 purpose filter clothes then and add standby gelatinized corn starch, be that 1.0%～3.0% edible salt mixes and by stirring, makes it expand and give birth to muscle with percentage by weight again;
(3) standby starch compound input has been expanded in the muddy flesh of living muscle, continued to stir 20 minutes～40 minutes, it is standby to make starch muddy flesh compound;
(4) standby starch muddy flesh compound is delivered to the system vermicelli machine, make the wet-milling silk;
(5) with wet-milling silk quick-frozen 1 hour～2 hours;
(6) will deliver in the drying unit of 50 ℃～80 ℃ of temperature through the wet-milling silk of quick-frozen and dry, drying time is 60 minutes～90 minutes, is water content and is 12% dry powder silk finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100004766A CN1284475C (en) | 2005-01-13 | 2005-01-13 | Boiling-resistant and instant vermicelli and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100004766A CN1284475C (en) | 2005-01-13 | 2005-01-13 | Boiling-resistant and instant vermicelli and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1631221A CN1631221A (en) | 2005-06-29 |
| CN1284475C true CN1284475C (en) | 2006-11-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100004766A Expired - Fee Related CN1284475C (en) | 2005-01-13 | 2005-01-13 | Boiling-resistant and instant vermicelli and its making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1284475C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005265A (en) * | 2012-12-14 | 2013-04-03 | 余芳 | Purple sweet potato instant bean vermicelli and processing method thereof |
| CN103431338A (en) * | 2013-08-30 | 2013-12-11 | 欧阳景茂 | Method for processing sweet potato vermicelli |
| CN104222903A (en) * | 2014-08-15 | 2014-12-24 | 筠连县粮食购销公司 | Instant refreshing wet water vermicelli and processing method thereof |
| CN105326026A (en) * | 2015-10-31 | 2016-02-17 | 颍上县天好食品有限公司 | Spicy instant sweet potato wet powder |
| CN105326030A (en) * | 2015-10-31 | 2016-02-17 | 颍上县天好食品有限公司 | Spicy instant sweet potato dry powder |
| CN106579349A (en) * | 2016-12-23 | 2017-04-26 | 何高俊 | Nutritional vermicelli easy to be tasty, and production method thereof |
-
2005
- 2005-01-13 CN CNB2005100004766A patent/CN1284475C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1631221A (en) | 2005-06-29 |
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