CN1810156A - Instant bean-starch curd making process - Google Patents
Instant bean-starch curd making process Download PDFInfo
- Publication number
- CN1810156A CN1810156A CNA2006100418709A CN200610041870A CN1810156A CN 1810156 A CN1810156 A CN 1810156A CN A2006100418709 A CNA2006100418709 A CN A2006100418709A CN 200610041870 A CN200610041870 A CN 200610041870A CN 1810156 A CN1810156 A CN 1810156A
- Authority
- CN
- China
- Prior art keywords
- rice
- starch
- mixture
- behind
- wheaten starch
- 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
Landscapes
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
The instant starch curd making process includes mixing rice and wheat starch in the weight ratio of 10 and soaking in cold water to swell; milling the mixture of rice and wheat starch to obtain thick milk; steaming the thick milk for 5-8 min and cutting into strips; and ultraviolet ray sterilization and vacuum packing. The making process is simple, and the instant starch curd is unique in flavor and delicious and may be eaten after being soaked in cold or hot water.
Description
Technical field
The present invention relates to a kind of instant food and manufacture craft thereof, particularly a kind of manufacture craft of instant bean-starch curd.
Background technology
The instant food that existing market is sold generally all is a fried instant noodle, and the batching of instant noodles generally is flour, salt solution or adds egg, and its process is generally: with flour sieving, each face is compound after slaking, again slitting, fried packing behind the continuous calendering.Because through fried, then the rehydration time of face is short, instant, but oxidation, hydrolysis can take place and produce free fatty in the palm oil that face is acted in fried process in the process of heating repeatedly, cause that acid value increases and the phenomenon that occurs becoming sour in the grease, contain 3,4 in the oil simultaneously---carcinogens such as benzo pyrrole, heterocyclic amine, unfavorable to health.In addition, through fried noodles, its nutrition also can be lost; Though non-frying surface does not have the problems referred to above, but it is in process, because and the water content of the face behind the face only can reach 10-15%, the manufacturing procedure that can't cook in the process, therefore rehydration time is longer, and the taste of face is also relatively poor, so will boil with boiling water when edible, cumbersome, processing inconvenience concerning the people who goes out.
Summary of the invention
The objective of the invention is to overcome the shortcoming of above-mentioned prior art, a kind of manufacture craft of instant bean-starch curd is provided, can keep the local flavor of cool skin according to manufacture craft of the present invention well.
For achieving the above object, the technical solution used in the present invention is: at first rice and wheaten starch are mixed with cold water by 10: 1 mass ratio and soak, rice is expanded; Add the water mill slurry in the rice after immersion and the mixture of wheaten starch, make rice become ground rice; The mixture of rice behind the defibrination and wheaten starch is placed on the food steamer uniformly, steam after 5-8 minute and to take out slitting and obtain cool skin; With the cool skin behind the slitting adopt divide behind the ultraviolet disinfection bag of packing into vacuumize sealing or routinely the dry encapsulation of technology get final product.
The present invention places the thickness of the mixture of rice on the food steamer and wheaten starch to decide as required.
The instant bean-starch curd hot water or cold water who makes according to manufacture craft of the present invention soaks equal edible, and mouthfeel is good; The 2nd, clean hygiene, unique flavor; The 3rd, be the daily edible foods of people, can be used as delicious snack again.
The specific embodiment
Embodiment 1: at first rice and wheaten starch are mixed with cold water by 10: 1 mass ratio and soak, rice is expanded; Add the water mill slurry in the rice after immersion and the mixture of wheaten starch, make rice become ground rice; The mixture of rice behind the defibrination and wheaten starch is placed on the food steamer uniformly, and the thickness of laying can be decided as required, steams and takes out slitting after 5-8 minute; Adopt behind the ultraviolet disinfection with the flavouring branch bag of packing into and vacuumize sealing and get final product.
Only need unpack when edible adds the flavouring edible, very convenient.
Embodiment 2: in the present embodiment the cool skin behind the slitting is encapsulated after the technology drying routinely.
The adding flavouring of unpacking when edible, edible with cold water or hot-water soak certain hour, also can have a liking for dry-eating according to each one.
The present invention also can make rice and buckwheat, bean powder, potato starch or cornstarch collocation the cool skin of different cultivars.
When edible, can select different types of flavouring (as three delicacies or spicy) according to each one taste.
Advantage of the present invention: a manufacture craft is simple, and mouthfeel is good, can be fit to the demand of various tastes according to the flavouring of different needs preparation different tastes, if add capsicum in flavouring, is particularly suitable for women's taste;
The 2nd, because raw material of the present invention adopts ground rice not starch-containing, edible health of the present invention can not got fat, and is particularly suitable for present people's weight reducing requirement;
The 3rd, instant bean-starch curd of the present invention adopts the hot water or cold water to soak equal edible, is particularly going out to adopt under the situation of hot water inconvenience, and adopting mineral water or pure water to soak is edible, extremely convenient;
The 4th, the carcinogen that frying course produces because whole manufacture craft of the present invention has been avoided, edible the present invention can not exert an influence to people's health, is a kind of health food.
Claims (2)
1, a kind of manufacture craft of instant bean-starch curd is characterized in that:
1) at first rice and wheaten starch are mixed with cold water by 10: 1 mass ratio and soak, rice is expanded;
2) add the water mill slurry in the mixture of rice after immersion and wheaten starch, make rice become ground rice;
3) mixture with rice behind the defibrination and wheaten starch places on the food steamer uniformly, steams after 5-8 minute to take out slitting and obtain cool skin;
4) the cool skin behind the slitting is adopted divide behind the ultraviolet disinfection bag of packing into vacuumize sealing or routinely the dry encapsulation of technology get final product.
2, the manufacture craft of instant bean-starch curd according to claim 1 is characterized in that: the said thickness of the mixture of rice on the food steamer and wheaten starch that places can be decided as required.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100418709A CN1810156A (en) | 2006-03-02 | 2006-03-02 | Instant bean-starch curd making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100418709A CN1810156A (en) | 2006-03-02 | 2006-03-02 | Instant bean-starch curd making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1810156A true CN1810156A (en) | 2006-08-02 |
Family
ID=36843385
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100418709A Pending CN1810156A (en) | 2006-03-02 | 2006-03-02 | Instant bean-starch curd making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1810156A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336685B (en) * | 2008-08-15 | 2010-12-08 | 程国发 | Processing method of instant hot Liangpi |
| CN101999735A (en) * | 2010-09-19 | 2011-04-06 | 徐飞 | Method for preserving rice chilled noodles |
| CN103099104A (en) * | 2011-11-10 | 2013-05-15 | 陕西理工学院 | Instant noodle piece production by using semidry method |
| CN103392998A (en) * | 2013-06-25 | 2013-11-20 | 安徽省枞阳县金腾食品有限公司 | Cold noodle containing shrimp shell powder and its production method |
| CN104171855A (en) * | 2014-07-21 | 2014-12-03 | 贵州省黎平县侗乡米业有限公司 | Rice noodles and processing method thereof |
| CN105795455A (en) * | 2016-03-16 | 2016-07-27 | 四川川北凉粉食品有限公司 | Instant Chuanbei pea noodles and preparation method thereof |
| CN107048196A (en) * | 2017-04-25 | 2017-08-18 | 左自芹 | A kind of corn musculus cutaneus formula and preparation method |
| CN107751736A (en) * | 2017-10-25 | 2018-03-06 | 宝鸡金昱食品机械制造有限公司 | A kind of instant bean-starch curd and preparation method thereof |
| CN109363067A (en) * | 2018-12-07 | 2019-02-22 | 陕西理工大学 | A kind of meter of skin and preparation method thereof |
| CN114947054A (en) * | 2022-06-07 | 2022-08-30 | 臧建华 | Preparation method and eating method of pre-packaged narrow rolled dough sheet |
-
2006
- 2006-03-02 CN CNA2006100418709A patent/CN1810156A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336685B (en) * | 2008-08-15 | 2010-12-08 | 程国发 | Processing method of instant hot Liangpi |
| CN101999735A (en) * | 2010-09-19 | 2011-04-06 | 徐飞 | Method for preserving rice chilled noodles |
| CN101999735B (en) * | 2010-09-19 | 2012-07-25 | 徐飞 | Method for preserving rice chilled noodles |
| CN103099104A (en) * | 2011-11-10 | 2013-05-15 | 陕西理工学院 | Instant noodle piece production by using semidry method |
| CN103392998A (en) * | 2013-06-25 | 2013-11-20 | 安徽省枞阳县金腾食品有限公司 | Cold noodle containing shrimp shell powder and its production method |
| CN103392998B (en) * | 2013-06-25 | 2016-06-29 | 安徽省枞阳县金腾食品有限公司 | A kind of steamed cold noodles containing shrimp shell meal and production method thereof |
| CN104171855A (en) * | 2014-07-21 | 2014-12-03 | 贵州省黎平县侗乡米业有限公司 | Rice noodles and processing method thereof |
| CN105795455A (en) * | 2016-03-16 | 2016-07-27 | 四川川北凉粉食品有限公司 | Instant Chuanbei pea noodles and preparation method thereof |
| CN107048196A (en) * | 2017-04-25 | 2017-08-18 | 左自芹 | A kind of corn musculus cutaneus formula and preparation method |
| CN107751736A (en) * | 2017-10-25 | 2018-03-06 | 宝鸡金昱食品机械制造有限公司 | A kind of instant bean-starch curd and preparation method thereof |
| CN109363067A (en) * | 2018-12-07 | 2019-02-22 | 陕西理工大学 | A kind of meter of skin and preparation method thereof |
| CN114947054A (en) * | 2022-06-07 | 2022-08-30 | 臧建华 | Preparation method and eating method of pre-packaged narrow rolled dough sheet |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1810156A (en) | Instant bean-starch curd making process | |
| CN101744176A (en) | Process for preparing instant cold noodle | |
| CN101632437B (en) | Potato crispy rice and manufacture method thereof | |
| KR101750247B1 (en) | Laver snack using dried laver and method for preparation thereof | |
| CN102871053B (en) | Method for preparing non-fried potato-flavor dry eaten instant noodles and convenient foods | |
| CN105249218A (en) | Nutritional, tough and chewy instant noodle cake and making method thereof | |
| CN105211688A (en) | Potato instant wet noodles and preparation method thereof | |
| CN103844199B (en) | A kind of processing method of bitter buckwheat vacuum pyramid-shaped dumpling | |
| CN103416661B (en) | Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous | |
| CN1295985C (en) | Corn pie and production thereof | |
| CN101138401B (en) | Method of producing paste by using potherb machine | |
| KR102027091B1 (en) | Process For Preparing A Vegetable Patty Using Outer Leaves Of Greens | |
| Tong | Gluten-free noodles | |
| KR101246727B1 (en) | Sea mustard pasta and manufacturing method of thereof | |
| KR101973670B1 (en) | A method of making healthy whole grain gangjeong added with food materials and non-fired whole grains, a healthy whole grain gangjeong maked by using the same | |
| KR20180128772A (en) | Composition for hot dog and method for preparing hot dog using the same | |
| KR20060027841A (en) | The five grains vegetables sundae | |
| CN101108010B (en) | Fresh convenient coarse grain powder with beef | |
| KR910009593B1 (en) | Process for making snack containing of sea foods | |
| CN110101011A (en) | A kind of Chengdu sugar water face | |
| JPS6368054A (en) | Reversible 'konjak' and food additive composed thereof | |
| CN109674025A (en) | A kind of sauce and its manufacture craft | |
| KR102386902B1 (en) | Fish-shaped bread containing rice cake and manufacturing method of the same | |
| CN1907118A (en) | Cayenne pepper foodstuff | |
| KR20150045344A (en) | Bisque sauce using sources method for manufacturing squid-ink pasta |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |