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Vermicelli manufacturing method

A production method and vermicelli technology, which is applied in the field of food processing, can solve problems such as high cost and hidden health hazards of vermicelli, and achieve the effects of improving quality, solving potential health risks and high cost, and improving toughness and brightness

Inactive Publication Date: 2012-12-19
王向华
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  • Abstract
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Problems solved by technology

[0003] The embodiment of the present invention provides a method for making vermicelli (vermicelli), which solves the problems of hidden health hazards and high cost in the production of vermicelli

Method used

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  • Vermicelli manufacturing method

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Embodiment Construction

[0015] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0016] Such as figure 1 Shown, the preparation method of vermicelli provided by the embodiment of the present invention, raw material is 100% potato starch, and preparation process comprises:

[0017] S1: Thicken the potato starch with water at 65-75°C and knead it into a dough, wherein the temperature of the water is preferably 70°C.

[0018] S2: Extrude the dough into vermicelli. Specifically, it is usually formed by extrusion using a vermicelli machine. ...

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Abstract

The embodiment of the invention discloses a vermicelli manufacturing method, and belongs to the technical field of food processing. Problems of hidden health risk and high cost existing in present vermicelli manufacturing methods are solved. The vermicelli manufacturing method which adopts 100% of potato starch as a raw material comprises the following processes: thickening the potato starch with 65-75DEG C water, and preparing a dough; extruding the dough into vermicelli; thoroughly cooking the vermicelli; and cooling the cooked vermicelli in 6-10DEG C water. The vermicelli manufacturing method disclosed in the invention improves the present vermicelli manufacturing methods.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making vermicelli. Background technique [0002] Vermicelli is a common food, also known as vermicelli. In order to improve the toughness of vermicelli, most manufacturers will add alum. Because alum is very harmful to human health, after the country explicitly prohibits the use of alum, various manufacturers use food glue, phosphate, talcum powder, egg white, etc. There are all kinds of additives, and even unknown additives appear on the market, which cannot be analyzed and identified by ordinary consumers. Therefore, the making of vermicelli at present can cause hidden danger to health, also increased certain production cost simultaneously. Contents of the invention [0003] The embodiment of the present invention provides a method for making vermicelli (vermicelli), which solves the problems of hidden health risks and high cost in the produ...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L19/12
Inventor 王向华
Owner 王向华
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