CN104605222A - Sheet jelly and processing method thereof - Google Patents
Sheet jelly and processing method thereof Download PDFInfo
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- CN104605222A CN104605222A CN201410311506.4A CN201410311506A CN104605222A CN 104605222 A CN104605222 A CN 104605222A CN 201410311506 A CN201410311506 A CN 201410311506A CN 104605222 A CN104605222 A CN 104605222A
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- sheet jelly
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Abstract
Belonging to the food processing field, the invention discloses a sheet jelly and a processing method thereof. Specifically, the method includes: taking 10 parts of existing starch (sweet potato starch, potato starch, mung bean starch and the like), adding water to conduct purification, on the next day of purification, discharging the water of the first day, then adding 13 parts of water and 1 part of egg, stirring the mixture evenly, then based on the traditional sheet jelly processing method, making the sheet jelly thicker to a thickness of about 4mm, then performing airing to a thickness of 3mm, then putting the sheet jelly away and putting the sheet jelly together, when the moisture is even on the next day, and conducting sheet jelly cutting, or cutting the sheet jelly into vermicelli or silk noodles. The sheet jelly processed by the method has the characteristics of good taste, soft mouthfeel, chewiness, boiling fastness, smoothness, good elasticity, and no breaking, has no need for alum and any other additives used in the traditional process, and is safer to eat.
Description
Technical field
The invention belongs to food processing field, particularly a kind of bean sheet jelly and processing method thereof.
Background technology
Bean sheet jelly and vermicelli are food conventional in family, are extracted the elite in starch foodstuff, have very high use value.Along with development for a long time, the processing method of bean sheet jelly and vermicelli is very ripe in the market, the high starch food that general starch from sweet potato, potato starch and green starch etc. are commonly used is as raw material, do in the technique of bean sheet jelly and vermicelli traditional, do not rupture to make bean sheet jelly, vermicelli unbroken noodles, needs to add a certain amount of alum.But alum is mainly containing aluminium ion, scientific research proves, take in aluminium ion to be difficult to be got rid of from kidney by raw old metabolism, after long-time Excess free enthalpy aluminium, can pile up in brain, liver, spleen, kidney and other organs, cause the acceleration of human senility, and easily bring out senile dementia, be deposited in bone and can cause osteoporosis, easily fracture.Therefore, need a kind of material to the effect replacing alum to play, and have no side effect.
Summary of the invention
Technical assignment of the present invention provides a kind of bean sheet jelly and processing method thereof for above prior art deficiency.
The technical solution adopted for the present invention to solve the technical problems is: a kind of bean sheet jelly and processing method thereof, with existing starch (starch from sweet potato, potato starch, green starch etc.) 10 parts, add water and purify, purify latter second day, the water of first day is bled off, and then add water 13 parts and the stirring of 1 part, egg, do on the processing method basis of bean sheet jelly traditional afterwards, that is done by bean sheet jelly is thicker, thickness about 4 millimeters, then dry, the thickness drying rear bean sheet jelly is about 3 millimeters, accept after drying, put together, after second day uniform moisture, carry out cutting skin, also can cut into inch strips, make vermicelli or bean vermicelli.
With the bean sheet jelly that this processing method processes have delicious, mouthfeel is soft, strength road, resistant to cook, smooth, good springiness, unbroken noodles feature, and do not need the alum that uses in traditional handicraft, use safer.
Specific embodiment
1, get starch (starch from sweet potato, potato starch, green starch etc.) 10KG to carry out adding Water warfare.
2, purify latter second day, when all clarifying in pond, push down stratum granulosum with screen pack, water is drained.
3, the egg of 1KG is squeezed in basin, stir, then mix 13KG clear water, put into inside starch together, and stir.
4, on traditional basis of doing the processing method of bean sheet jelly, that is done by bean sheet jelly is thicker, and thickness about 4 millimeters, then dries, and the thickness drying rear bean sheet jelly is about 3 millimeters, accepts, put together after drying.
5, after second day uniform moisture, carry out cutting skin, also can cut into inch strips, make vermicelli or bean vermicelli.
Make bean sheet jelly by the method, any additive need not be added, there is soft taste, strength road, delicious, resistant to cook, Non-burnt pot.The feature that twice-cooked stir-frying is not broken, and good springiness, not easily broken bar are the ecosystem pollution-free foods of pure natural.
Claims (1)
1. a bean sheet jelly and processing method thereof, with existing starch (starch from sweet potato, potato starch, green starch etc.) 10 parts, add water and purify, purify latter second day, the water of first day is bled off, and then add water 13 parts and the stirring of 1 part, egg, do on the processing method basis of bean sheet jelly traditional afterwards, that is done by bean sheet jelly is thicker, thickness about 4 millimeters, then dries, and the thickness drying rear bean sheet jelly is about 3 millimeters, accept after drying, put together, after second day uniform moisture, carry out cutting skin, also can cut into inch strips, make vermicelli or bean vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410311506.4A CN104605222A (en) | 2014-07-02 | 2014-07-02 | Sheet jelly and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410311506.4A CN104605222A (en) | 2014-07-02 | 2014-07-02 | Sheet jelly and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104605222A true CN104605222A (en) | 2015-05-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410311506.4A Pending CN104605222A (en) | 2014-07-02 | 2014-07-02 | Sheet jelly and processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104605222A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183675A (en) * | 2017-06-23 | 2017-09-22 | 河南农业大学 | One kind is without alum mealy potato and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485430A (en) * | 2009-03-02 | 2009-07-22 | 安子荣 | Method for making potato nutrient vermicelli without alum |
| CN102524688A (en) * | 2010-12-13 | 2012-07-04 | 张恒 | Method for preparing mung bean sheet jelly |
| CN102960606A (en) * | 2012-12-18 | 2013-03-13 | 淮安市农之源薯类粉业有限公司 | Alum-free vermicelli and preparation method thereof |
-
2014
- 2014-07-02 CN CN201410311506.4A patent/CN104605222A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485430A (en) * | 2009-03-02 | 2009-07-22 | 安子荣 | Method for making potato nutrient vermicelli without alum |
| CN102524688A (en) * | 2010-12-13 | 2012-07-04 | 张恒 | Method for preparing mung bean sheet jelly |
| CN102960606A (en) * | 2012-12-18 | 2013-03-13 | 淮安市农之源薯类粉业有限公司 | Alum-free vermicelli and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 侯传伟等: "《"三粉"加工实用技术》", 30 November 2008, 中原出版传媒集团，中原农民出版社 * |
| 刘宝家 等: "《食品加工技术、工艺和配方大全续集4（上）》", 31 August 1998, 科学技术文献出版社 * |
| 刘跃进 主编: "《新农村工作手册》", 31 December 2003, 中原农民出版社 * |
| 张继征 等: "淀粉粉条新胶凝剂的研究", 《集宁师专学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183675A (en) * | 2017-06-23 | 2017-09-22 | 河南农业大学 | One kind is without alum mealy potato and preparation method thereof |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150513 |