CN104664248A - Potato cold noodles and preparation method thereof - Google Patents
Potato cold noodles and preparation method thereof Download PDFInfo
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- CN104664248A CN104664248A CN201510087446.7A CN201510087446A CN104664248A CN 104664248 A CN104664248 A CN 104664248A CN 201510087446 A CN201510087446 A CN 201510087446A CN 104664248 A CN104664248 A CN 104664248A
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- cool braised
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 108
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 76
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 64
- 238000000034 method Methods 0.000 claims abstract description 44
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 150000003839 salts Chemical class 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 12
- 235000021419 vinegar Nutrition 0.000 claims description 12
- 239000000052 vinegar Substances 0.000 claims description 12
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 7
- 244000105624 Arachis hypogaea Species 0.000 claims description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims description 7
- 235000020232 peanut Nutrition 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 235000003351 Brassica cretica Nutrition 0.000 claims description 6
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 6
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 6
- 235000021312 gluten Nutrition 0.000 claims description 6
- 235000010460 mustard Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims 1
- 244000056139 Brassica cretica Species 0.000 claims 1
- 108010073771 Soybean Proteins Proteins 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000019710 soybean protein Nutrition 0.000 claims 1
- 241000209140 Triticum Species 0.000 abstract description 19
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 7
- 241000234282 Allium Species 0.000 description 5
- 241000219198 Brassica Species 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 239000000945 filler Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
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- Noodles (AREA)
Abstract
The invention discloses a potato cold noodles and a preparation method thereof. The preparation method comprises the following steps: step one, kneading flour into dough and fermenting, wherein the fermenting process orderly includes two stages at the certain temperature for certain time, the first stage lasts for 1-3 hours, the second stage lasts for 10-15 hours, and the flour comprises 45-55 parts of wheat flour and 40-50 parts of potato whole powder in parts by weight; and step two, preparing the noodles from the fermented dough, cooking the noodles and rinsing to obtain the potato cold noodles. The invention also provides the potato cold noodles prepared by adopting the method. According to the potato cold noodles and the method, the wheat flour and the potato whole powder are mixed and a two-time fermenting method is utilized for preparing the convenient, delicious and nutrient potato noodles, so as to provide guidance for production of the potato cold noodles.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of potato cool braised noodle and preparation method thereof.
Background technology
Cool braised noodle is with its delicious feature easily, very popular.Kind is different and varied according to taste, improves also can make i.e. delicious food but also the cool braised noodle of nutrition to noodles.During existing cool braised noodle is produced, be all generally adopt wheat flour to make noodles as raw material, kind is single, and wheat noodles can only be filled the stomach, and can not provide more nutriment.Potato contains the nutriments such as starch, protein, fat, crude fibre, vitamin, and have more advantage than rice, flour, can be described as " out of this world food ", have very high nutritive value, digestible component is high, is easily absorbed by the body.And potato full-powder and wheat flour are made jointly noodles, one is the problem of the adding proportion that will solve potato full-powder, and two is tasty and refreshing delicious foods when how to make the noodles that with the addition of potato full-powder eat.
Summary of the invention
For above-mentioned technical problem, the invention provides and a kind ofly potato full-powder is added in wheat flour to the method making potato noodles, the method that proofs of secondary is adopted to produce potato cool braised noodle for convenience of, delicious, nutrition, not only can improve the utilization rate of potato, also will effectively improve the dietary nutrition structure of China resident, better meet nutritional requirement every day of resident.
Another object of the present invention is to provide a kind of and is of high nutritive value, digestible component is high and be easily absorbed by the body, delicious tasty and refreshing potato cool braised noodle.
Technical scheme provided by the invention is:
A kind of potato cool braised noodle and preparation method thereof, comprising:
Step one, get flour and become dough after proof, proof process successively through two stages and certain time at a certain temperature, first stage continues 1-3h, second stage continues 10-15h, wherein, flour comprises the potato full-powder of wheat flour that parts by weight are 45-55 part and 40-50 part; And,
Step 2, utilization make noodles through the dough proofing process, will cross water i.e. obtained potato cool braised noodle after noodles boiling.
Preferably, in described potato cool braised noodle and preparation method thereof, in described flour, also comprise the Gluten that parts by weight are 2-6 part.
Preferably, in described potato cool braised noodle and preparation method thereof, in described step one, by flour with become the detailed process of dough and be: in described flour, add salt, light-coloured vinegar and water, afterwards with face 4-7min, the ratio that the consumption of salt accounts for flour gross weight is 1.0-2.5%, and the ratio that the consumption of light-coloured vinegar accounts for flour gross weight is 1-2%, and the ratio that the consumption of water accounts for flour gross weight is 30-40%.
Preferably, in described potato cool braised noodle and preparation method thereof, in described step one, the first and second stages proofing process all carry out at temperature 25-30 DEG C.
Preferably, in described potato cool braised noodle and preparation method thereof, in described step one, the second stage proofing process also pressure surface group 5 ~ 6 times so that loose dough is pressed into face cake.
Preferably, described potato cool braised noodle and preparation method thereof, also step 3 is carried out after step 2, step 3 comprises: with weight parts, add salt 0.5-1.5 part, chickens' extract 0-1.5 part, light soy sauce 2-5 part, ginger end 0-1.3 part, spring onion 1-8 part, shelled peanut 3-10 part, hot pickled mustard tube 8-20 part and chilli oil 1-5 part in every 200 portions of potato cool braised noodles, and stir.
Preferably, in described potato cool braised noodle and preparation method thereof, in described step 2, the detailed process utilizing the dough through proofing process to make noodles comprises:
(2.1) make dough: the dough through proofing process is rolled to thickness and is wearing of 0.5-1.5mm, is sprinkled into dry flour in process of making dough to prevent adhesion; And,
(2.2) tangent plane: be cut into the noodles that width is 1-3mm by wearing.
Preferably, in described potato cool braised noodle and preparation method thereof, in described step 2, by crossing the water i.e. detailed process of obtained potato cool braised noodle after noodles boiling be: get the big fire of noodles boiling water and boil 1-2 minute, pull out immediately, afterwards the noodles pulled out are crossed warm water and namely obtain described potato cool braised noodle.
A kind of potato cool braised noodle, is obtained by the method described in any one.
The present invention at least comprises following beneficial effect:
The present invention is by mixing potato full-powder and wheat flour according to certain ratio, after proofing under the condition that the present invention limits, potato full-powder and wheat flour mix and protein molecule in the two all absorbs enough moisture and spreads apart, like this, the noodles made are bullet more chewiness more, the fragrance of existing potato, also has the exquisiteness of wheat flour, and have levels sense very much; This cool braised noodle bar is nutritious, easily eats, easy to digest, is suitable for everyone and eats.
The present invention adds potato full-powder in wheat flour to the method making potato noodles, by adding potato full-powder in wheat flour, adopt the method that proofs of secondary to produce potato noodles for convenience of, delicious, nutrition, the present invention provides guidance for the production of potato cool braised noodle.Not only can improve the utilization rate of potato, also will effectively improve the dietary nutrition structure of China resident, better meet nutritional requirement every day of resident.
Cool braised noodle Tiao Jing road of the present invention is smooth, delicious flavour, formula unique flavor, then is equipped with the potato noodles that seasoning matter produces and has very high nutritive value.The features such as the present invention has rational technology, simple and easy to operate.Obtained potato cool braised noodle digestible component is high, is easily absorbed by the body, and is applicable to all kinds of crowd and eats.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Accompanying drawing explanation
Fig. 1 is the flow chart of potato cool braised noodle of the present invention and preparation method thereof.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Should be appreciated that used hereinly such as " to have ", other element one or more do not allotted in " comprising " and " comprising " term or the existence of its combination or interpolation.
As shown in Figure 1, the invention provides a kind of potato cool braised noodle and preparation method thereof, comprising:
Step one, get flour and become dough after proof, proof process successively through two stages and certain time at a certain temperature, first stage continues 1-3h, second stage continues 10-15h, wherein, flour comprises the potato full-powder of wheat flour that parts by weight are 45-55 part and 40-50 part; And,
Step 2, utilization make noodles through the dough proofing process, will cross water i.e. obtained potato cool braised noodle after noodles boiling.
The present invention is by mixing potato full-powder and wheat flour according to certain ratio, after proofing under the condition that the present invention limits, potato full-powder and wheat flour mix and protein molecule in the two all absorbs enough moisture and spreads apart, like this, the noodles made are bullet more chewiness more, the fragrance of existing potato, also has the exquisiteness of wheat flour, and have levels sense very much; This cool braised noodle bar is nutritious, easily eats, easy to digest, is suitable for everyone and eats.
As preferably, in order to protein content in cool braised noodle is higher and noodles more chewiness, in described flour, also comprise the Gluten that parts by weight are 2-6 part.
As preferably, in order to make, noodles are flavoursome and gloss is better, in described step one, by flour with become the detailed process of dough and be: in described flour, add salt, light-coloured vinegar and water, afterwards with face 4-7min, the ratio that the consumption of salt accounts for flour gross weight is 1.0-2.5%, and the ratio that the consumption of light-coloured vinegar accounts for flour gross weight is 1-2%, and the ratio that the consumption of water accounts for flour gross weight is 30-40%.
As preferably, in order to make protein molecule fully absorb moisture to expand stretching, extension, the first and second stages proofing process all carry out at temperature 25-30 DEG C.More chewiness is more flexible for so final obtained noodles.
As preferably, the second stage proofing process also pressure surface group 5 ~ 6 times so that loose dough is pressed into face cake.
As preferably, more delicious tasty and refreshing and nutritious when eating to make this potato cool braised noodle, also step 3 is carried out after step 2, step 3 comprises: with weight parts, add salt 0.5-1.5 part, chickens' extract 0-1.5 part, light soy sauce 2-5 part, ginger end 0-1.3 part, spring onion 1-8 part, shelled peanut 3-10 part, hot pickled mustard tube 8-20 part and chilli oil 1-5 part in every 200 portions of potato cool braised noodles, and stir.
As preferably, in order to the cool braised noodle mouthfeel made is consistent, in described step 2, the detailed process utilizing the dough through proofing process to make noodles comprises:
(2.1) make dough: the dough through proofing process is rolled to thickness and is wearing of 0.5-1.5mm, is sprinkled into dry flour in process of making dough to prevent adhesion; And,
(2.2) tangent plane: be cut into the noodles that width is 1-3mm by wearing.
As preferably, in described step 2, by crossing the water i.e. detailed process of obtained potato cool braised noodle after noodles boiling be: get the big fire of noodles boiling water and boil 1-2 minute, pull out immediately, afterwards the noodles pulled out are crossed warm water and namely obtain described potato cool braised noodle.
A kind of potato cool braised noodle, is obtained by the method described in any one.
Embodiment 1
(1) fill a prescription: flour proportioning: take wheat flour 45g, potato full-powder 40g, Gluten 2g, water 26.1g, salt 0.87g, light-coloured vinegar 0.87g.
(2) and face: put into by flour and face cylinder, load weighted salt, light-coloured vinegar are added to the water dissolving, water slowly adds flour from filler; Mixing time 4min.
(3) once proof: loose dough is proofed 3h in 25 DEG C.
(4) secondary proofs: loose dough is pressed into face cake, and 25 DEG C are spent the night and proof 10h.
(5) make dough: the face block proofed is rolled to thickness and is 0.5mm, is sprinkled into dry flour in process of making dough and prevents adhesion.The noodles of making like this chewiness more, chews strength.
(6) tangent plane: wear and be sprinkled into dry flour, is then cut into the noodles that width is 1mm.
(7) face is boiled: boiling water big fire boils 1 minute, pulls out immediately.
(8) warm water crossed by the noodles pulled out.
(9) drain away the water, get 100g noodles, add salt 0.25g, light soy sauce 1g, spring onion 0.5g, shelled peanut 1.5g, hot pickled mustard tube 4g, chilli oil 0.5g, and noodles stir.
Embodiment 2
(1) fill a prescription: flour proportioning: take wheat flour 120g, potato full-powder 90g, Gluten 12g, water 88.8g, salt 5.56g (accounting for total powder), light-coloured vinegar 4.44g.
(2) and face: put into by flour and face cylinder, load weighted salt, light-coloured vinegar are added to the water dissolving, water slowly adds flour from filler; Mixing time 7min.
(3) once proof: loose dough is proofed 1h in 30 DEG C.
(4) secondary proofs: loose dough is pressed into face cake, and 30 DEG C are spent the night and proof 15h.
(5) make dough: the face block proofed is rolled to thickness and is 1.5mm, is sprinkled into dry flour in process of making dough and prevents adhesion.
(6) tangent plane: wear and be sprinkled into dry flour, is then cut into the noodles that width is 3mm.
(7) face is boiled: boiling water big fire boils 2 minutes, pulls out immediately.
(8) warm water crossed by the noodles pulled out.
(9) drain away the water, get 200g noodles, add salt 1.5g, chickens' extract 1.5g, light soy sauce 5g, ginger end 1.3g, spring onion 8g, shelled peanut 10g, hot pickled mustard tube 20g, chilli oil 5g, and noodles stir.
Embodiment 3
(1) fill a prescription: flour proportioning: take wheat flour 112g, potato full-powder 80g, Gluten 8g, water 70g, salt 3.6g, light-coloured vinegar 3g.
(2) and face: put into by flour and face cylinder, load weighted salt, light-coloured vinegar are added to the water dissolving, water slowly adds flour from filler; Mixing time 6min.
(3) once proof: loose dough is proofed 2h in 28 DEG C.
(4) secondary proofs: loose dough is pressed into face cake, general pressure 5-6 time, and 25 DEG C are spent the night and proof 12h.
(5) make dough: the face block proofed is rolled to thickness and is 1mm, is sprinkled into dry flour in process of making dough and prevents adhesion.
(6) tangent plane: wear and be sprinkled into dry flour, is then cut into the noodles that width is 2mm.
(7) boil face: boiling water 1 point 30 seconds, pull out immediately.
(8) 2 times warm water crossed by the noodles pulled out.
(9) drain away the water, get 200g noodles, add salt 0.9g, chickens' extract 0.5g, light soy sauce 3.5g, ginger end 0.5g, spring onion 5g, shelled peanut 5g, hot pickled mustard tube 10g, chilli oil 2.5g, and noodles stir.
Cool braised noodle Tiao Jing road of the present invention is smooth, delicious flavour, formula unique flavor, then is equipped with the potato noodles that seasoning matter produces and has very high nutritive value.The features such as the present invention has rational technology, simple and easy to operate.Obtained potato cool braised noodle digestible component is high, is easily absorbed by the body, and is applicable to all kinds of crowd and eats.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and the embodiments described herein.
Claims (9)
1. potato cool braised noodle and preparation method thereof, is characterized in that, comprising:
Step one, get flour and become dough after proof, proof process successively through two stages and certain time at a certain temperature, first stage continues 1-3h, second stage continues 10-15h, wherein, flour comprises the potato full-powder of wheat flour that parts by weight are 45-55 part and 40-50 part; And,
Step 2, utilization make noodles through the dough proofing process, will cross water i.e. obtained potato cool braised noodle after noodles boiling.
2. potato cool braised noodle as claimed in claim 1 and preparation method thereof, is characterized in that, also comprise Gluten or soybean protein or peanut protein that parts by weight are 2-6 part in described flour.
3. potato cool braised noodle as claimed in claim 1 and preparation method thereof, it is characterized in that, in described step one, by flour with become the detailed process of dough and be: in described flour, add salt, light-coloured vinegar and water, afterwards with face 4-7min, the ratio that the consumption of salt accounts for flour gross weight is 1.0-2.5%, and the ratio that the consumption of light-coloured vinegar accounts for flour gross weight is 1-2%, and the ratio that the consumption of water accounts for flour gross weight is 30-40%.
4. potato cool braised noodle as described in any one of claims 1 to 3 and preparation method thereof, is characterized in that, in described step one, the first and second stages proofing process all carry out at temperature 25-30 DEG C.
5. potato cool braised noodle as claimed in claim 4 and preparation method thereof, is characterized in that, in described step one, the second stage proofing process also pressure surface group 5 ~ 6 times so that loose dough is pressed into face cake.
6. potato cool braised noodle as claimed in claim 4 and preparation method thereof, it is characterized in that, also step 3 is carried out after step 2, step 3 comprises: with weight parts, add salt 0.5-1.5 part, chickens' extract 0-1.5 part, light soy sauce 2-5 part, ginger end 0-1.3 part, spring onion 1-8 part, shelled peanut 3-10 part, hot pickled mustard tube 8-20 part and chilli oil 1-5 part in every 200 portions of potato cool braised noodles, and stir.
7. potato cool braised noodle as claimed in claim 1 and preparation method thereof, is characterized in that, in described step 2, the detailed process utilizing the dough through proofing process to make noodles comprises:
(2.1) make dough: the dough through proofing process is rolled to thickness and is wearing of 0.5-1.5mm, is sprinkled into dry flour in process of making dough to prevent adhesion; And,
(2.2) tangent plane: be cut into the noodles that width is 1-3mm by wearing.
8. potato cool braised noodle as claimed in claim 1 and preparation method thereof, it is characterized in that, in described step 2, by crossing the water i.e. detailed process of obtained potato cool braised noodle after noodles boiling be: get the big fire of noodles boiling water and boil 1-2 minute, pull out immediately, afterwards the noodles pulled out are crossed warm water and namely obtain described potato cool braised noodle.
9. a potato cool braised noodle, is characterized in that, is obtained by the method such as according to any one of claim 1 to 8.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192563A (en) * | 2015-10-23 | 2015-12-30 | 内蒙古农业大学 | Potato flour-containing fresh noodle, and making method and fresh keeping method thereof |
| CN105211688A (en) * | 2015-10-25 | 2016-01-06 | 贵州省生物技术研究所 | Potato instant wet noodles and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1379997A (en) * | 2002-04-30 | 2002-11-20 | 张伟松 | Cold noodles and production method thereof |
| CN103859295A (en) * | 2014-03-19 | 2014-06-18 | 中国农业科学院农产品加工研究所 | Potato noodles and preparation method thereof |
| CN103976269A (en) * | 2014-05-30 | 2014-08-13 | 佘延英 | Pteridium aquilinum cold noodles and making method thereof |
-
2015
- 2015-02-25 CN CN201510087446.7A patent/CN104664248A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1379997A (en) * | 2002-04-30 | 2002-11-20 | 张伟松 | Cold noodles and production method thereof |
| CN103859295A (en) * | 2014-03-19 | 2014-06-18 | 中国农业科学院农产品加工研究所 | Potato noodles and preparation method thereof |
| CN103976269A (en) * | 2014-05-30 | 2014-08-13 | 佘延英 | Pteridium aquilinum cold noodles and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192563A (en) * | 2015-10-23 | 2015-12-30 | 内蒙古农业大学 | Potato flour-containing fresh noodle, and making method and fresh keeping method thereof |
| CN105211688A (en) * | 2015-10-25 | 2016-01-06 | 贵州省生物技术研究所 | Potato instant wet noodles and preparation method thereof |
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