Processing method for sweet potato sheet jelly, and apparatus thereof

Abstract

The invention discloses a processing method for sweet potato sheet jelly. The processing method comprises the following steps of a. purifying starch wintercherry; b. regulating the concentration of the starch wintercherry; c. loading the starch wintercherry; d. steaming the starch wintercherry into sheet jelly; e. air cooling the sheet berry; f. stripping the sheet jelly; g. stretching the sheet jelly; h. air cooling for a second time; i. winding by non-stick cloth; j. frozen aging; k. cutting the aged sheet jelly; and l. baking the cut sheet jelly. The sweet potato sheet jelly prepared by the method has higher post-gluten strength and better toughness, smoother taste and more beautiful appearance. By adopting the method to prepare the sweet potato sheet jelly, mechanical streamlined production can be realized. The method has high efficiency, low cost and simple and convenient operations. An apparatus for realizing the above method comprises a stirring device, a slurry-rolling process spreading device, a steaming device, an air cooling device, a stripping device, a second air cooling device and a frozen aging device. The apparatus also comprises a material-loading device and a non-stick cloth winding device.

Description

technical field [0001] The invention relates to a processing method for sweet potato vermicelli, and also relates to a device for realizing the processing method for sweet potato vermicelli. Background technique [0002] Sweet potatoes can be processed into sweet potato vermicelli or processed into sweet potato vermicelli with ready-made dry sweet potato starch, which can improve the taste and increase the utilization value of sweet potatoes. At present, the processing method of sweet potato vermicelli generally goes through the following steps: mixing paste, steaming the skin at high temperature, air cooling, peeling, freezing and aging, cutting and baking. The existing processing method has the following defects: in the powder slurry step, some starches processed from sweet potatoes are directly mixed into powder slurry for processing, and some are processed with ready-made dry sweet potato starch. The granules are not fully moistened and purified, and contain slag fibers...

AI Technical Summary

Problems solved by technology

The existing processing method has the following defects: in the powder slurry step, some starches processed from sweet potatoes are directly mixed into powder slurry for processing, and some are processed with ready-made dry sweet potato starch. The granules are not fully moistened and purified, and contain slag fibers, yellow powder or silt. The processed sweet potato vermicelli has a rough taste, no texture, no resistance to cooking, and a dark, dull appearance; If the adjustment is very high, reaching above 25 degrees (sag hydrometer), it will be difficult to steam the vermicelli thoroughly, which will increase the steaming time, increase the cost, reduce the efficiency, and reduce the tendon strength and toughness of the vermicelli. It affects the quality. In addition, the steamed vermicelli from high-concentration powder slurry is not conducive to aging; high-temperature steaming is generally used in the cooking process, and the vermicelli is steamed before it is formed. The surface of the vermicelli is not smooth, the thickness is uneven, and the taste is different, which affects the quality; After high-temperature steaming and peeling, it is sent to the cold storage for freezing and aging through the conveyor belt. Due to the limitation of processing time (within 1 hour), continuous low-temperature freezing and aging requires a long conveyor belt and high-power freezing equipment. (Requires below minus 18°C), the conveyor belt is long, requires a large cold storage space, requires a lot of investment in equipment, consumes a lot of power, and costs high

But because the freezing time is too short (within 1 hour), the aging of the vermicelli is not complete

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