CN106605895A - Method of using wet sweet potato starch to manufacture vermicelli - Google Patents
Method of using wet sweet potato starch to manufacture vermicelli Download PDFInfo
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- CN106605895A CN106605895A CN201510663548.9A CN201510663548A CN106605895A CN 106605895 A CN106605895 A CN 106605895A CN 201510663548 A CN201510663548 A CN 201510663548A CN 106605895 A CN106605895 A CN 106605895A
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- water
- vermicelli
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- sweet potato
- wet
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Abstract
A technical problem to be solved by the invention is to provide a simple, short-time and low-cost sweet potato vermicelli manufacture method. A technical solution to solve the technical problem is as follows: 1, preparing of a mixture of sweet potato starch and water: wet sweet potato starch and 0.2% alum water at a ratio of 40:100 are placed into an iron basin to be stirred evenly, and then the mixture is steamed to be 65-75 DEG C by using water steam to prepare a thick starch and water mixture; 2, material blending: the thick starch and water mixture is added into the wet starch at a certain amount, the ratio of the wet starch to the thick starch and water mixture is 100:35, and the mixture is fully stirred evenly until the blended materials can be held by using hands; and 3, shaping: water is put into an iron wok to be boiled, the blended materials are put into a vermicelli output ladle, the materials can automatically and continuously flow down to form line-type vermicelli without hand patting, the vermicelli falls into a boiling water pot below, the freshly fallen vermicelli in the pot is raw and sinks into the pot bottom, then the vermicelli is boiled to be well-done after 3-5 seconds and floats on the water surface, at this time, the floated vermicelli is taken out, the taken out vermicelli is cooled in an another cold water appliance, and then the cooled vermicelli is taken out to be air-dried to obtain the finished products.
Description
Technical field
The present invention relates to a kind of method for making bean noodles with wet sweet potato starch.
Background technology
Sweet potato vermicelli is smooth because of its delicate mouthfeel, and fastness to boiling is high, be difficult broken strip, becomes very popular pollution-free food.In traditional manufacture method sweet potato starch need to dry, it is finely ground, process is loaded down with trivial details, and weather dependency degree is high, present invention mainly solves the problems referred to above, greatly shorten Production Time and cost.
The content of the invention
The technical problem to be solved is to provide that a kind of easy, time is short, low cost sweet potato vermicelli manufacture method.
The present invention solves the technical scheme of its technical problem：
1st, thickening soup：Wet sweet potato starch and 0.2% alum water are pressed into 40:100 ratio is placed in ferrum basin, and is stirred, and then Steam by water bath has made thin viscous thickening soup to 65-75 DEG C, just；
2nd, spice：Thickening soup is added in a certain amount of wet starch, the ratio of wet starch and thickening soup is 100:35, stir, that is, the material mixed can be put into out in powder wooden dipper with having held in hands；
3rd, molding：Tap water is put into boiled in iron pan, then the material mixed is put into out in powder wooden dipper, it is not required to be patted with handss, material just automatically continuously can be down flowed out in the boiled water pot that line style bean noodles fall into lower section, and the bean noodles just fallen in pot are raw, the bottom of a pan can be sunk to, just having boiled after 3-5 second to float on the surface of the water, and now, the bean noodles for floating on the surface of the water are pulled out in another cold water utensil and is cooled down, in case being sticky in together, dry in the sun is then picked up again and is done.
Claims (1)
1. it is a kind of with wet sweet potato starch make bean noodles method, it is characterised in that：1st, thickening soup：Wet sweet potato starch and 0.2% alum water are pressed into 40:100 ratio is placed in ferrum basin, and is stirred, and then Steam by water bath has made thin viscous thickening soup to 65-75 DEG C, just；2nd, spice：Thickening soup is added in a certain amount of wet starch, the ratio of wet starch and thickening soup is 100:35, stir, that is, the material mixed can be put into out in powder wooden dipper with having held in hands；3rd, molding：Tap water is put into boiled in iron pan, then the material mixed is put into out in powder wooden dipper, it is not required to be patted with handss, material just automatically continuously can be down flowed out in the boiled water pot that line style bean noodles fall into lower section, and the bean noodles just fallen in pot are raw, the bottom of a pan can be sunk to, just having boiled after 3-5 second to float on the surface of the water, and now, the bean noodles for floating on the surface of the water are pulled out in another cold water utensil and is cooled down, in case being sticky in together, dry in the sun is then picked up again and is done.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510663548.9A CN106605895A (en) | 2015-10-15 | 2015-10-15 | Method of using wet sweet potato starch to manufacture vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510663548.9A CN106605895A (en) | 2015-10-15 | 2015-10-15 | Method of using wet sweet potato starch to manufacture vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106605895A true CN106605895A (en) | 2017-05-03 |
Family
ID=58610156
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510663548.9A Pending CN106605895A (en) | 2015-10-15 | 2015-10-15 | Method of using wet sweet potato starch to manufacture vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106605895A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095279A (en) * | 2017-05-16 | 2017-08-29 | 陈忠礼 | A kind of preparation method of vermicelli |
-
2015
- 2015-10-15 CN CN201510663548.9A patent/CN106605895A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095279A (en) * | 2017-05-16 | 2017-08-29 | 陈忠礼 | A kind of preparation method of vermicelli |
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Legal Events
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170503 |
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| WD01 | Invention patent application deemed withdrawn after publication |