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Preparation process of kudzuvine root noodles

A production process, kudzu vermicelli technology, applied in food preparation, multi-step food processing, food ingredients containing natural extracts, etc., can solve the problems of easy sticking, low nutritional value, poor taste, etc., and achieve the effect of good 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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  • Abstract
  • Description
  • Claims
  • Application Information

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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

[0023] The present invention will be further described below with reference to specific embodiments.

[0024] The manufacture technology of pueraria vermicelli of the present invention comprises the following steps:

[0025] 1. Pueraria powder production: it includes the following steps: raw material selection→cleaning→peeling→slicing→color protection→rinsing→cooking→cleaning→drying→crushing→sieving→finished product

[0026] (1) Selection of raw materials: choose undamaged fresh kudzu root, wash it with tap water, and remove dust and debris attached to the surface;

[0027] (2) Slicing: Cut the peeled kudzu root into slices of certain specifications with a vegetable slicer, and the thickness, length and width of the slices are all 1 cm;

[0028] (3) Color protection: wash and peel Pueraria root and use a mixture of 0.35% citric acid and 0.30% sodium metabisulfite to protect color for 1 hour;

[0029] (4) Cooking: color protection to inhibit non-enzymatic browning, but the br...

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Abstract

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

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of pueraria 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 production process of Pueraria vermicelli, to solve the above-mentioned technical problems. [0004] Pueraria lobata is the tuberous root of the vine plant Pueraria mirifica, and the stem is covered with sparse brown bristles. It is a common vegetable in some provinces and regions in southern China. It tastes sweet and cool, and is often used for soup. Its main component is starch, and it als...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/10
CPCA23L33/00A23L7/109A23L19/10A23V2002/00A23V2250/21A23V2300/38
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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