CN101288455A

CN101288455A - Preparation method of vermicelli

Info

Publication number: CN101288455A
Application number: CNA2008100697886A
Authority: CN
Inventors: 阳东
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-05-30
Filing date: 2008-05-30
Publication date: 2008-10-22
Anticipated expiration: 2028-05-30
Also published as: CN101288455B

Abstract

The invention relates to a preparation method of vermicelli; firstly, material is selected and starch is extracted, the starch with the water content of below 35% is blended with water according to the weight proportion of 2:1 and added with alum, the weight of which accounts for 0.1-0.2% of the weight of starch, and the mixture is stirred and evenly blended to obtain pasty starch slurry; then the starch slurry is loaded in a square flat-bottom tray, the square flat-bottom tray is then placed in a pan, the water temperature of which is 80-90 DEG C, and is heated for 1-2 minutes to solidify and shape the starch slurry, the flat-bottom tray is continuously shaken during heating and the upper edge of the flat-bottom tray is kept slightly higher than the surface of the hot water in the pan; the shaped sheet jelly is cut manually or with machinery dynamical cutters into vermicelli with certain length and width specification, and finally the strip-shaped wet vermicelli is packaged into food bags, vacuumized and sterilized. The vermicelli prepared by the invention is convenient for transportation, storage and being carried; cooking operation is convenient and quick, and eating is more convenient.

Description

A kind of preparation method of vermicelli

Technical field

The invention belongs to the food processing preparing technical field, specifically, relate to edible plant is processed into the technology that starch also further is prepared into vermicelli

Background technology

Vermicelli are the thread or strip starch-based products that process with plant materials such as potato class, beans or coarse cereals, are canescence, yellow or yellowish-brown.Be rich in mineral matters such as carbohydrate, dietary fiber, protein, nicotinic acid and calcium, magnesium, iron, potassium, phosphorus, sodium in the vermicelli, add vermicelli good attached flavor is arranged, it can absorb the taste of various delicious soup stocks, therefore vermicelli are to be used for one of common used material of Baoshang, and the vermicelli that boil are soft and moist soft, tasty and refreshing pleasant.Vermicelli can be divided into two kinds in round vermicelli and wide vermicelli by shape.

The production of vermicelli at present has handicraft workshop and two kinds of forms of mechanization operation, and handicraft workshop is produced the vermicelli sanitary condition and is difficult to be guaranteed, and labor strength is big, and production efficiency is low; Mechanization is produced vermicelli based on the ripe moulding process of screw extrusion, because the high temperature that produces in extrusion process can damage the molecular structure of starch, product is not anti-to be boiled, and mouthfeel is poor.

The vermicelli that existing traditional handicraft is produced are generally dried product, and often pack and transport in the mode of tying up, and edible preceding wanting fully be soaked with boiling water earlier, soak time will be grasped preferably, if soak time has been lacked, vermicelli are harder, time has been grown, and is easy to be broken into cutting back in cooking process again; The dry powder bar as by weight, very easily fractures in transit.In addition, existing vermicelli are very soft soft after boiling, and sensation is required great effort very much when pressing from both sides with chopsticks, and are edible inconvenient.

Summary of the invention

The problem to be solved in the present invention provides a kind of preparation method of vermicelli, is more convenient for transporting and packing with the vermicelli that this method is produced, and cooking operation is convenient, fast.

For solving the problems of the technologies described above, the preparation method of a kind of vermicelli of the present invention may further comprise the steps:

(1) select materials and carry powder, choose the content of starch height, and do not have freeze, rot, potato class, the beans of rotten piece and impurity pulverize, pull an oar, filter or/and coarse cereals as plant material, wash and precipitate extraction starch;

(2) batching is that starch 35% below mixes with the weight proportion of water by 2: 1 with water content, and adding weight is the alum of starch weight 0.1%～0.2%, mixes, and obtains the starch pulp-water of scattered paste shape;

(3) add thermal finalization, above-mentioned starch pulp-water is contained in the square flat chassis, and square flat chassis is put into water temperature is that 80～90 ℃ pot heats and made pulp-water solidify typing in 1～2 minute, continuous horizontal jitter flat chassis in the heating process, and make the water surface of flat chassis top edge a little more than hot water in the pot;

(4) slitting, the bean sheet jelly after the typing is artificial or be cut into the vermicelli of a fixed length and wide specification with the machine power cutter;

(5) packing vacuumizes the wet-milling bar of strip and to pack, and carries out sterilization treatment with food bag.

Further, the bottom surface of above-mentioned flat chassis is provided with concaveconvex structure, makes the vermicelli surface that obtains behind typing and the slitting have concavo-convex anti-skid structure.Vermicelli after boiling like this can not skid during with the chopsticks clamping, and are edible more convenient.

Vermicelli among the present invention just directly carry out vacuum packaging without put on the shelf airing or artificial mechanism are dry behind the process slitting, can be crooked not fluffy as the conventional dry vermicelli, what can pack according to required length and arbitrarily, packing back vermicelli are the side of occupation of land not, also can be easy to carry in transportation and the storage through under pressure.Directly take out during culinary art and just can go into pot, do not need to soak in advance, more convenient to operate, quick.And the vermicelli surface has concavo-convex anti-skid structure, can not skid during with the chopsticks clamping, and is edible more convenient.Each step of technology of the present invention can be finished by hand entirely, also available mechanical implement instead of manual work.

Description of drawings

Fig. 1 is a process chart of the present invention.

Fig. 2 (a) is the structural representation of vermicelli concave-convex surface anti-skid structure embodiment 1 in the specific embodiment of the invention.

Fig. 2 (b) is the A-A cutaway view of Fig. 2 (a).

Fig. 3 is the structural representation of vermicelli concave-convex surface anti-skid structure embodiment 2 in the specific embodiment of the invention.

Fig. 3 (b) is the B-B cutaway view of Fig. 3 (a).

Fig. 4 is the structural representation of vermicelli concave-convex surface anti-skid structure embodiment 3 in the specific embodiment of the invention.

Fig. 4 (b) is the C-C cutaway view of Fig. 4 (a).

The specific embodiment

The invention will be further described below in conjunction with the drawings and specific embodiments:

Be example to prepare a kind of sweet potato vermicelli now, referring to Fig. 1, its manufacturing process is as follows:

(1) select materials and carry powder, choose the content of starch height, and do not have freeze, rot, the sweet potato of rotten piece and impurity, preferably choose and be unearthed 30 days with interior fresh sweet potato, wash after pulverize, pull an oar, filter and precipitate extraction starch;

Other potato classes such as the also optional beans that fetch earth of raw material, Chinese yam, or beans such as pea, mung bean, or the potato class is extracted starch with mixing of beans.Each step of technology can be finished by hand entirely, also available mechanical implement instead of manual work.

The bottom surface of flat chassis is provided with concaveconvex structure in the step (3), and the vermicelli surface that typing back and slitting are obtained has concavo-convex anti-skid structure, and the anti-skid structure of Fig. 2 (a) and Fig. 2 (b) illustrated embodiment 1 is that laterally straight concave and convex stripe 2 is set on vermicelli 1 surface (single face); The anti-skid structure of Fig. 3 (a) and Fig. 3 (b) illustrated embodiment 2 is on vermicelli 1 surface (single face) lateral wave shape wave concave and convex stripe 3 to be set, and the anti-skid structure of Fig. 4 (a) and Fig. 4 (b) illustrated embodiment 3 is on vermicelli 1 surface (single face) circular little groove or salient point 4 to be set.The concavo-convex anti-skid structure on vermicelli 1 surface is not limited to above-mentioned three kinds, also can take other version in the actual production as required, or on two of vermicelli 1 bigger surfaces concavo-convex anti-skid structure is set all.

Vermicelli among the present invention just carry out vacuum packaging under fresh and wet state, vermicelli are straight, and packing back vermicelli are the side of occupation of land not, also can be easy to carry through under pressure in transportation and the storage.Directly take out during culinary art and just can go into pot, do not need to soak in advance, more convenient to operate, quick.And the vermicelli surface has concavo-convex anti-skid structure, can not skid during with the chopsticks clamping, and is edible more convenient.

Claims

1. the preparation method of vermicelli is characterized in that may further comprise the steps:

2. the preparation method of a kind of vermicelli according to claim 1 is characterized in that the bottom surface of flat chassis described in the step (3) is provided with concaveconvex structure, makes the vermicelli surface that obtains behind typing and the slitting have concavo-convex anti-skid structure.