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Preparation process of sweet potato noodles

A production process and technology of sweet potato, applied in the field of food processing, can solve the problems of low nutritional value, easy adhesion, poor taste, etc., and achieve the effect of high cellulose and protein content and good eating taste.

Inactive Publication Date: 2014-04-16
榕江县平永镇雷之源农副产品生产基地(微型企业)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many types of existing noodle products with different tastes. However, most of the noodles are directly made of flour. This type of noodles has a poor taste after cooking and is easy to stick. Moreover, the dried noodles have been put for a long time, and their nutritional value is generally not high.

Method used

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Embodiment Construction

[0022] The present invention will be further described below with reference to specific embodiments.

[0023] The manufacture craft of sweet potato vermicelli of the present invention, comprises the following steps:

[0024] 1. Production of sweet potato flour: it includes the following steps: raw material selection→cleaning→peeling→slicing→color protection→rinsing→cooking→cleaning→drying→crushing→sieving→finished product

[0025] (1) Selection of raw materials: Choose undamaged fresh sweet potatoes, wash them with tap water, and remove dust and debris attached to the surface;

[0026] (2) Slicing: Cut the peeled sweet potatoes into slices of certain specifications with a vegetable slicer, and the thickness, length and width of the slices are all 1 cm;

[0027] (3) Color protection: After washing and peeling the sweet potatoes, use a mixture of 0.35% citric acid and 0.30% sodium metabisulfite to protect the color for 1 hour;

[0028] (4) Cooking: color protection to inhibit ...

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Abstract

The invention relates to the technical field of food processing, and specifically relates to a preparation process of sweet potato noodles. The preparation process comprises the following steps: step 1, preparation of sweet potato powder, namely raw material selection-washing-peeling-slicing-color protection-rinsing-stewing-washing-drying-smashing-sieving so as to obtain finished products; and step 2, preparation of the noodles, namely mixing of the raw materials and auxiliary materials-dough kneading-cooking-tabletting-slitting, so as to obtain wet cut noodles-drying-cutting-metering-packaging-inspection so as to obtain finished noodle products.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of sweet potato vermicelli. Background technique [0002] There are many types of existing noodle products with different tastes. However, most of the noodles are directly made of flour. This type of noodles has a poor taste after cooking and is easy to stick. Moreover, the dried noodles have been put for a long time, and their nutritional value is generally not high. . Contents of the invention [0003] The object of the present invention is to provide a kind of manufacturing process of sweet potato vermicelli, to solve above-mentioned technical problem. [0004] Dried sweet potato, formerly known as sweet potato, also known as fennel, sweet potato, sweet potato, red potato, golden potato, etc., belongs to the order Tubular Flowers and is an annual herb of Convolvulaceae. The leaves are usually wide oval, 4-13 cm long and 3-3 cm wide. 13 cm, coro...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L33/10
CPCA23L19/105A23L7/109A23L33/10A23V2002/00A23V2300/41A23V2300/10A23V2200/048A23V2300/24A23V2200/308A23V2200/30
Inventor 石昌林
Owner 榕江县平永镇雷之源农副产品生产基地(微型企业)
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