Process for preparing steam-kneaded vermicelli products

Details Process for preparing steam-kneaded vermicelli products Process for preparing steam-kneaded vermicelli products

1977-09-22

1980-01-01

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Biocidal or disinfecting chemical agent

426451, 426511, 426557, A23L 116

Patent

active

041817460

ABSTRACT:
The present invention relates to a process for preparing a vermicelli product by kneading a mixture of water and vermicelli material in the presence of compressed steam so as to elevate the temperature of the vermicelli material to a temperature of 50.degree. C. within a period of 15-60 seconds and continuing steam kneading until the temperature of the vermicelli material is elevated to at least 90.degree. C.

REFERENCES:
patent: 1660839 (1928-02-01), Herendeen
patent: 2819969 (1958-01-01), Grandel
patent: 3162536 (1964-12-01), Kaufmann
patent: 3979525 (1976-09-01), Plemons

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