CN105076941A

CN105076941A - Sweet potato vermicelli processing method

Info

Publication number: CN105076941A
Application number: CN201510363212.0A
Authority: CN
Inventors: 杜翔宇
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-06-29
Filing date: 2015-06-29
Publication date: 2015-11-25

Abstract

The present invention discloses a traditional sweet potato vermicelli processing method and in particular relates to a vermicelli processing technology which processes sweet potatoes which are uneasy to store into vermicelli which is easy for collection and has a long shelf life. The processing technology is as follows: sweet potatoes are washed and crushed using a powdering machine, and water is added while powdering; the treated sweet potatoes are filtered twice with a pulp hanging cloth of a length of 0.7-1.5 meters; when filtrate in the pool is all clarified, the water is drained, oil starch on the surface is removed, the starch on the lower part is taken out to form a powder block, and the powder block of the starch is put on a drying yard to be sun-dried. 200 grams of alum and 5 kg of cold water are added into each kilogram of the starch, and the mixture is put into a pot to be boiled, and is subjected to stirring constantly until the mixture is medium well-done; the boiled mixture is beat into a paste and 40-50 kg of starch is added in the paste; when the water in the pot is boiled out, the paste is leaked through a sieve into the boiled water to form vermicelli; when the vermicelli is sunk into the pot bottom and emerges from the water again, the vermicelli can be removed out from the pot; and the boiled vermicelli can be taken outdoor to be sun-dried, and the traditional sweet potato vermicelli is finally obtained by sun-drying.

Description

A kind of processing method of sweet potato vermicelli

Technical field

The present invention relates to Ipomoea batatas deep process technology, specifically a kind of sweet potato being not easy to place is processed into the vermicelli process technology being easy to collection and long shelf-life.

Background technology

Because Ipomoea batatas is short for standing time, perishable, price is low, and the nutritive value of Ipomoea batatas is more and more subject to the favor of people in recent years, for increasing Ipomoea batatas income, by its nutritive value Appropriate application, Ipomoea batatas is processed into vermicelli.

Summary of the invention

Traditional handicraft is generally with fresh potato or for raw material, and in units of peasant household, carry out small-scale processing, its production technology is as follows:

1. select potato.Select smooth surface, without disease and pest, without blue or green head, the Ipomoea batatas be of moderate size.

2. clean, the Ipomoea batatas chosen is loaded in pond and cleans up, and Ipomoea batatas two is reamed.

3. pulverize.Ipomoea batatas after cleaning should be pulverized in time.With powder beater, Ipomoea batatas is smashed, beat while add water, beat more thin better, to improve flour extraction.

4. filter.Hang slurry cloth with 0.7 ~ 1.5 meter to filter, 2 times be filtered.First solution is to rarer, and second time is to denseer, and filtered fluid entered pond after 2 days, and pool inner water is drained, and add the original water yield 1/3 stirs, and refilters once, filtered fluid is entered little Chi precipitation.

5. tanning by the sun: when all clarifying in pond, water is drained, after taking out top layer oil-bound distemper, lower floor's starch being taken out and hangs into powder stone roller, being placed on threshing ground and tanning by the sun.When in powder stone roller, moisture evaporates a half, powder stone roller is cut into some parts and tans by the sun.Threshing ground is located at the leeward place faced south, in case contamination by dust.

6. make paste with water and flour.One kilogram of starch is added 200 grams of alum, mixes 5 kilograms, cold water, put in people's basin.Basin is put in people's pot and is boiled, and constantly stirs, and maturity reaches 8 ninety percent.The paste broken into, can to 40-50 kg of starch face.

7. leak vermicelli.Can first try before leaking vermicelli, see that whether powder ball is suitable, it is suitable that the vermicelli as leaked down not slightly, carefully, are not constantly.Following bar is too fast, and disconnected bar phenomenon occurs, and represents that powder slurry is too rare, should mix dried starch and rub, make face toughness moderate; Too slowly, thickness is irregular again for following bar difficulty or speed, and table powder slurry is too dry, a little wet starch of Ying Zaijia.Powder is adjusted to be advisable once to mix up before leaking vermicelli.Powder ball temperature at 30 ~ 42 degrees Celsius as well.Get 2 mouthfuls of pots (model is 8) ready, cold water tank 2, medium-sized 48 holes wanted by strainer.When leaking vermicelli, paste will stir evenly, and mixes while warm water, and water temperature is 50 DEG C.When starch group from hand time, pick up one (), naturally hanging a little, as constantly fallen, can powder be leaked.When leaking vermicelli, one pot of boiling water be prepared, when just leaking vermicelli during water boiling in pot.Vermicelli sink the people the bottom of a pan when emerging again, can take the dish out of the pot, and through a cold water tank cooling, cold water tank is put bent bag, and such vermicelli ratio is easier to twist open.With hand reason bunchy through on wooden stick, through another cold water tank cooling, constantly swing, till vermicelli are loose.Then be placed on indoor, after cold, take out outdoor air dry.

8. shine vermicelli.Vermicelli are taken leeward area without shade, dries rear packaging and finished product.

technique effect

Technique effect of the present invention is, adopt technique scheme, can realize Ipomoea batatas Appropriate application, nutritional labeling is high, and vermicelli standing time of being processed into is long, mouthfeel good, be easy to collection and transport.

Specific embodiment

By following work in vermicelli workshop, native place, obtain good achievement:

1. select smooth surface, without 500 jin, the Ipomoea batatas of disease and pest.

2. the Ipomoea batatas chosen is loaded in pond, earth, impurity are washed off, and Ipomoea batatas two is reamed.

3. the Ipomoea batatas after cleaning is smashed with powder beater, beat while add water, beat more carefully better, to improve flour extraction.

4. hang slurry cloth with 0.7 ~ 1.5 meter and filter 2 times.First solution is to rarer, and second time is to denseer, and filtered fluid entered pond after 2 days, and pool inner water is drained, and add the original water yield 1/3 stirs, and refilters once, filtered fluid is entered little Chi precipitation.

5. when all clarifications in pond, water is drained, after taking out top layer oil-bound distemper, lower floor's starch is taken out and hangs into powder stone roller, be placed on threshing ground and tan by the sun.When in powder stone roller, moisture evaporates a half, powder stone roller is cut into some parts and tans by the sun.

6. one kilogram of starch is added 200 grams of alum, mix 5 kilograms, cold water, put in people's basin.Basin is put in people's pot and is boiled, and constantly stirs, and maturity reaches 8 ninety percent.The paste broken into, can to 40-50 kg of starch face.

7. select bright day gas to start to leak powder, first powder ball is mixed before leaking powder and rub, make face toughness moderate.Powder is adjusted to be advisable once to mix up before leaking vermicelli.Powder ball temperature is at 30 ~ 42 degrees Celsius.Get 2 mouthfuls of pots ready, cold water tank 2, medium-sized 48 holes wanted by strainer.When leaking vermicelli, paste will stir evenly, and mixes while warm water, and water temperature is 50 DEG C.When starch group is from hand, picks up one, naturally hang a little, as constantly fallen, can powder be leaked.When leaking powder, one pot of boiling water be prepared, when just leaking powder during water boiling in pot.Vermicelli sink the people the bottom of a pan when emerging again, can take the dish out of the pot, and through a cold water tank cooling, with hand reason bunchy through on wooden stick, through another cold water tank cooling, constantly swing, till vermicelli are loose.Then be placed on indoor, take out outdoor after cold and dry.

Claims

1. because Ipomoea batatas is short for standing time, perishable, price is low, and the nutritive value of Ipomoea batatas is more and more subject to the favor of people in recent years, for increasing Ipomoea batatas income, by its nutritive value Appropriate application, Ipomoea batatas is processed into the vermicelli not adding any anticorrisive agent.

2. vermicelli standing time of being processed into is long, mouthfeel good, is easy to collection and transport.

3. its technique is: smashed after sweet potato washing by Ipomoea batatas with powder beater, beats while add water.

4. hang slurry cloth with 0.7 ~ 1.5 meter and filter 2 times.

5. when all clarifications in pond, water is drained, after taking out top layer oil-bound distemper, lower floor's starch is taken out and hangs into powder stone roller, be placed on threshing ground and tan by the sun.

6. one kilogram of starch is added 200 grams of alum, mix 5 kilograms, cold water, put in people's pot and boil, break into paste, 40-50 kg of starch face can be stirred.

7. when leaking silk, when just leaking silk during water boiling in pot.

8. strand sinks the people the bottom of a pan when emerging again, can take the dish out of the pot, and through a cold water tank cooling, with hand reason bunchy through on wooden stick, through another cold water tank cooling, constantly swings, till vermicelli are loose.

9. then take out outdoor airing, dry after vermicelli.