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Method for producing sweet potato vermicelli

A production method and technology of sweet potato vermicelli, which is applied in the field of food processing, can solve the problems of sweet potato vermicelli with low viscosity and affect food taste, and achieve the effect of improving flexibility and viscosity

Inactive Publication Date: 2013-07-03
ANHUI HAODA STARCH PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The stickiness of traditionally produced sweet potato vermicelli is not strong, which affects the taste of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A production method of sweet potato vermicelli, comprising the following steps:

[0021] (1) Making gorgon paste: Put gorgon powder into a gorgon making pot, add hot water 0.6 times the weight of starch, and keep the temperature between 60°C, turn on the gorgon making machine and stir into a paste, so that the starch granules are completely melted; then, Prepare boiling water 8 times the weight of the starch, pour it into the gorgon making pot at one time and stir it quickly until it is completely gelatinized;

[0022] (2) Combine powder and knead: Put the prepared gorgon paste into the kneader, add dry sweet potato starch and sodium alginate with 3‰ quality of gorgon paste, stir evenly, stop when the water content of starch is 50% Add sweet potato starch, and knead the kneading machine forward or reverse. When the surface of the powder is smooth, no lumps, no sticky hands, and the temperature drops to about 25°C, grab a ball of powder with your hands and let it flow fr...

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PUM

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Abstract

A method for producing sweet potato vermicelli comprises the following steps: starch paste making, powder kneading, air bubble pumping through a vacuum machine, noodle straining and forming, powder cooking and pasting, powder ordering and racking, natural ageing, freezing ageing, defrosting drying, weighing and packaging and warehousing. As sodium alginate serves as a thickening agent, the viscosity and flexibility of sweet potato vermicelli are greatly improved.

Description

technical field [0001] The invention mainly relates to a production method of sweet potato vermicelli, belonging to the field of food processing. Background technique [0002] The stickiness of traditionally produced sweet potato vermicelli is not strong, which affects the taste of food. Contents of the invention [0003] The object of the invention is to provide a kind of production method of sweet potato vermicelli in order to make up for the defects of the prior art. [0004] The present invention is achieved through the following technical solutions: [0005] A production method of sweet potato vermicelli, comprising the following steps: [0006] (1) Making gorgon paste: Put the gorgon powder into the gorgon making pot, add 0.5~0.6 times the weight of starch in hot water, the temperature is between 50~60 ℃, turn on the gorgon making machine and stir into a paste, so that the starch granules are completely melted Open; then, prepare boiling water 7 to 8 times the...

Claims

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Application Information

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IPC IPC(8): A23L1/09
Inventor 任百浩柴雄任伟黄辉黄静
Owner ANHUI HAODA STARCH PROCESSING
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