CN111700267A - Instant vermicelli and production method thereof - Google Patents
Instant vermicelli and production method thereof Download PDFInfo
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- CN111700267A CN111700267A CN202010751815.9A CN202010751815A CN111700267A CN 111700267 A CN111700267 A CN 111700267A CN 202010751815 A CN202010751815 A CN 202010751815A CN 111700267 A CN111700267 A CN 111700267A
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- vermicelli
- sweet potato
- instant
- starch
- potato starch
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 42
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 42
- 229920001592 potato starch Polymers 0.000 claims abstract description 27
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 17
- 240000004922 Vigna radiata Species 0.000 claims abstract description 15
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 15
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims description 17
- 238000007605 air drying Methods 0.000 claims description 12
- 239000003651 drinking water Substances 0.000 claims description 10
- 235000020188 drinking water Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 244000061456 Solanum tuberosum Species 0.000 claims description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 7
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 5
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 5
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 5
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 5
- 244000000626 Daucus carota Species 0.000 claims description 5
- 235000002767 Daucus carota Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 235000013373 food additive Nutrition 0.000 claims description 5
- 239000002778 food additive Substances 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000219843 Pisum Species 0.000 description 10
- 238000000034 method Methods 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 208000002894 beriberi Diseases 0.000 description 1
- 235000015089 cold sauces Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of vermicelli making, and discloses instant vermicelli and a production method thereof, wherein the instant vermicelli comprises 80% -85% of vermicelli and 20% -15% of ingredients, the ingredients of the vermicelli comprise 60% of sweet potato vermicelli made from sweet potato starch, 20% of pea vermicelli made from pea starch and 20% of mung bean vermicelli made from mung bean starch, and the ingredients comprise a vermicelli bag, a seasoning bag and the like. The instant vermicelli has the beneficial effects of good taste, rich layers, simple preparation, rich nutrition, sufficient material of the material bag, good color, flavor and taste, good rehydration property, capability of being eaten after being brewed by boiling water, and delicious and tasty soup after being brewed.
Description
Technical Field
The invention relates to the technical field of vermicelli preparation, in particular to instant vermicelli and a production method thereof.
Background
The vermicelli has various varieties, such as mung bean vermicelli, pea vermicelli, broad bean vermicelli and konjak vermicelli, and more vermicelli is starch vermicelli, such as sweet potato vermicelli, potato vermicelli and the like. The vermicelli is characterized by its wide, thin, round, flat and flaky forms, and different beans, potatoes and sweet potatoes. According to different names of politicians, some called vermicelli, some called bean jelly, winter jelly and the like, the preparation methods are different and different. Bean starch other than soybean can be used for making vermicelli, but mung bean starch is the best. Vermicelli is a linear product of starch and is divided into dry and wet products. The wet vermicelli is sold fresh in the local place, and the dry vermicelli is eaten after being boiled with water, is mostly used as a cold sauce or a soup, is suitable for both meat and vegetables, and is different from vermicelli in size and taste. According to scientific research, people cannot be fattened when eating the sweet potatoes, and on the contrary, the sweet potatoes are ideal weight-losing food. It has very low calorie, and is much lower than common rice, so it is not necessary to worry about fatness after eating, but can play a role of losing weight. The sweet potato also contains a substance similar to estrogen, and has certain effects of protecting human skin and delaying aging. The whole pea plant is green, smooth and hairless, is frosted, is in a shape of a leaf-supporting heart, has thin teeth at the lower edge, and has various corolla colors which are different with varieties but are mostly white and purple. The seeds, the tender pods and the tender seedlings can be eaten, and the seeds contain starch and grease and can be used as medicines; the stem and leaf can cool and relieve summer heat, can be used as green manure, feed or fuel, and the plant pea is cultivated all over the country. Has the effects of regulating middle warmer and descending qi, promoting lactation, promoting diuresis, and removing toxic substance. The vermicelli is mainly used for treating diabetes, vomiting, diarrhea, abdominal distension, cholera, cramp, scanty milk, beriberi edema and sore and carbuncle, is the most popular sweet potato vermicelli in the market at present, and is accepted by a plurality of people. The instant vermicelli which is convenient to eat in the market at present has single taste, is only sweet potato vermicelli, is not rich enough in nutrition, is added with alum in order to improve the brightness and the aesthetic degree of the surface, and is not suitable for children in the growth and development period.
Disclosure of Invention
The invention aims to provide instant bean vermicelli and a production method thereof, which aim to solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the following technical scheme:
the instant vermicelli comprises 80-85% of vermicelli and 20-15% of ingredients, wherein the vermicelli consists of 60% of sweet potato vermicelli prepared from sweet potato starch, 20% of pea vermicelli prepared from pea starch and 20% of mung bean vermicelli prepared from mung bean starch, and the ingredients consist of a vermicelli bag, a seasoning bag and the like.
Preferably, the sweet potato powder preparation method comprises the following steps: the preparation method of the sweet potato powder comprises the following steps: pouring sweet potato starch into a mixing container, adding drinking water, fully mixing the sweet potato starch with the drinking water through a stirring device, forming the mixed sweet potato starch into strips through an automatic powder discharging device, cooking the strip sweet potato starch, conveying the strips sweet potato starch to an air drying device, air-drying the sweet potato starch until the water content is about 30%, preparing pea vermicelli and mung bean vermicelli in the same way, mixing the sweet potato vermicelli at the air drying position with the pea vermicelli and the mung bean vermicelli in a ring shape according to a proportion, and frying and shaping the mixed vermicelli cake.
Preferably, the preparation method of the powder packet of the ingredients comprises the following steps: mixing edible salt, white sugar, various spices and food additives, and packaging.
Preferably, the making method of the ingredient material bag comprises the following steps: the Chinese cabbage, the carrot, the potato and the chive are prepared in a freeze-drying mode and then packaged.
Preferably, the material bag is prepared according to the ratio of 1:1:1: 2.
Compared with the prior art, the invention has the beneficial effects that:
the instant vermicelli has the beneficial effects of good taste, rich layers, simple preparation, rich nutrition, sufficient material of the material bag, good color, flavor and taste, good rehydration property, capability of being eaten after being brewed by boiling water, and delicious and tasty soup after being brewed.
Detailed Description
The first embodiment is as follows: instant vermicelli and production method thereof
The instant vermicelli and the production method thereof comprise 80 weight percent of vermicelli cake and 20 weight percent of auxiliary materials, wherein the vermicelli cake is composed of 48 weight parts of sweet potato starch, 16 weight parts of pea starch and 16 weight parts of mung bean starch, and the auxiliary materials are composed of 1 weight part of seasoning bag and 19 weight parts of seasoning bag. Pouring various starches into a mixing container respectively, adding drinking water, fully mixing sweet potato starch with the drinking water through a stirring device, forming the mixed sweet potato starch into strips through an automatic powder discharging device, cooking the strip sweet potato starch, conveying the strips to an air drying device, carrying out air drying to about 30% of contained water, carrying out annular mixing on the three kinds of vermicelli, carrying out oil frying and shaping, uniformly stirring edible salt and white granulated sugar in a vermicelli package, various spices and food additives, bagging, carrying out freeze-drying on the Chinese cabbage, the carrot, the potato and the chive in the material package, bagging the materials according to a ratio of 1:1:1:2, and finally packaging the vermicelli cake, the vermicelli package and the material package into a barrel and sealing the barrel.
Example two: instant vermicelli and production method thereof
The instant vermicelli and the production method thereof comprise 83 weight percent of vermicelli cake and 17 weight percent of auxiliary materials, wherein the vermicelli cake is composed of 50 weight parts of sweet potato starch, 16 weight parts of pea starch and 17 weight parts of mung bean starch, and the auxiliary materials are composed of 1 weight part of seasoning bag and 16 weight parts of seasoning bag. Pouring various starches into a mixing container respectively, adding drinking water, fully mixing sweet potato starch with the drinking water through a stirring device, forming the mixed sweet potato starch into strips through an automatic powder discharging device, cooking the strip sweet potato starch, conveying the strips to an air drying device, carrying out air drying to about 30% of contained water, carrying out annular mixing on the three kinds of vermicelli, carrying out oil frying and shaping, uniformly stirring edible salt and white granulated sugar in a vermicelli package, various spices and food additives, bagging, carrying out freeze-drying on the Chinese cabbage, the carrot, the potato and the chive in the material package, bagging the materials according to a ratio of 1:1:1:2, and finally packaging the vermicelli cake, the vermicelli package and the material package into a barrel and sealing the barrel.
Example three: instant vermicelli and production method thereof
The instant vermicelli and the production method thereof comprise 85% of vermicelli cake and 15% of ingredients, wherein the vermicelli cake is composed of 51 parts of sweet potato starch, 17 parts of pea starch and 17 parts of mung bean starch, and the ingredients are composed of 0.7 part of seasoning bag and 14.3 parts of seasoning bag. Pouring various starches into a mixing container respectively, adding drinking water, fully mixing sweet potato starch with the drinking water through a stirring device, forming the mixed sweet potato starch into strips through an automatic powder discharging device, cooking the strip sweet potato starch, conveying the strips to an air drying device, carrying out air drying to about 30% of contained water, carrying out annular mixing on the three kinds of vermicelli, carrying out oil frying and shaping, uniformly stirring edible salt and white granulated sugar in a vermicelli package, various spices and food additives, bagging, carrying out freeze-drying on the Chinese cabbage, the carrot, the potato and the chive in the material package, bagging the materials according to a ratio of 1:1:1:2, and finally packaging the vermicelli cake, the vermicelli package and the material package into a barrel and sealing the barrel.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Claims (5)
1. The instant vermicelli is characterized by comprising 80-85% of vermicelli and 20-15% of ingredients, wherein the vermicelli consists of 60% of sweet potato vermicelli prepared from sweet potato starch, 20% of pea vermicelli prepared from pea starch and 20% of mung bean vermicelli prepared from mung bean starch, and the ingredients consist of a vermicelli bag, a seasoning bag and the like.
2. The instant vermicelli and the production method thereof according to claim 1, wherein the instant vermicelli comprises the following components: the preparation method of the sweet potato powder comprises the following steps: pouring sweet potato starch into a mixing container, adding drinking water, fully mixing the sweet potato starch with the drinking water through a stirring device, forming the mixed sweet potato starch into strips through an automatic powder discharging device, cooking the strip sweet potato starch, conveying the strips sweet potato starch to an air drying device, air-drying the sweet potato starch until the water content is about 30%, preparing pea vermicelli and mung bean vermicelli in the same way, mixing the sweet potato vermicelli at the air drying position with the pea vermicelli and the mung bean vermicelli in a ring shape according to a proportion, and frying and shaping the mixed vermicelli cake.
3. The instant vermicelli and the production method thereof according to claim 1, wherein the preparation method of the flour packet of the ingredients comprises the following steps: mixing edible salt, white sugar, various spices and food additives, and packaging.
4. The instant vermicelli and the production method thereof according to claim 1, wherein the preparation method of the seasoning packet comprises the following steps: the Chinese cabbage, the carrot, the potato and the chive are prepared in a freeze-drying mode and then packaged.
5. The instant vermicelli and the production method thereof according to claim 1, wherein the material bag is prepared according to the ratio of 1:1:1: 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010751815.9A CN111700267A (en) | 2020-07-30 | 2020-07-30 | Instant vermicelli and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010751815.9A CN111700267A (en) | 2020-07-30 | 2020-07-30 | Instant vermicelli and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111700267A true CN111700267A (en) | 2020-09-25 |
Family
ID=72548105
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010751815.9A Pending CN111700267A (en) | 2020-07-30 | 2020-07-30 | Instant vermicelli and production method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN111700267A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369598A (en) * | 2020-11-28 | 2021-02-19 | 河南省川豫情食品科技股份有限公司 | Instant nutritious vermicelli and its production process |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1190540A (en) * | 1998-02-26 | 1998-08-19 | 黄顺邦 | Method for producing instant vinegar-pepper vermicellic and products thereof |
| CN1488284A (en) * | 2003-05-09 | 2004-04-14 | 河南省南街村（集团）有限公司 | Method for preparing vermicelli and noodles made from plant starch |
| JP2008148719A (en) * | 2008-03-17 | 2008-07-03 | Acecook Co Ltd | Instant bean-starch vermicelli and method for producing the same |
| CN101223953A (en) * | 2008-01-23 | 2008-07-23 | 张梅 | Method for producing instant silk noodles |
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| CN103416652A (en) * | 2013-07-21 | 2013-12-04 | 安徽锦中工贸有限公司 | Barreled instant starch noodles |
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2020
- 2020-07-30 CN CN202010751815.9A patent/CN111700267A/en active Pending
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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