CN106616921A - Preparation method of spiced sweet potato vermicelli - Google Patents
Preparation method of spiced sweet potato vermicelli Download PDFInfo
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- CN106616921A CN106616921A CN201611203221.4A CN201611203221A CN106616921A CN 106616921 A CN106616921 A CN 106616921A CN 201611203221 A CN201611203221 A CN 201611203221A CN 106616921 A CN106616921 A CN 106616921A
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- CN
- China
- Prior art keywords
- sweet potato
- spiced
- paste
- vermicelli
- water
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 40
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims description 19
- 239000002304 perfume Substances 0.000 claims description 19
- 235000019698 starch Nutrition 0.000 claims description 19
- 239000008107 starch Substances 0.000 claims description 19
- 235000012149 noodles Nutrition 0.000 claims description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 13
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 abstract 3
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000006677 Vicia faba Species 0.000 description 2
- 235000010749 Vicia faba Nutrition 0.000 description 2
- 235000002098 Vicia faba var. major Nutrition 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
Landscapes
- Noodles (AREA)
Abstract
The invention discloses a preparation method of spiced sweet potato vermicelli. The preparation method comprises the following steps: a, adding fennel seeds, Chinese prickly ash, star anise, Chinese cinnamon and cloves into water, firstly performing decoction with a strong fire, and then performing decoction with a soft fire so as to obtain spiced water; b, separately taking 20 parts of the spiced water and 3 parts of sweet potato starch, enabling the spiced water to keep boiling, then adding the taken sweet potato starch to the spiced water, performing uniform stirring to obtain paste, and finally enabling the paste to be kept a boiling state for 10 minutes; c, cooling the boiled paste to normal atmospheric temperature, adding 40 parts of the sweet potato starch to the paste, and then performing artificial kneading for 20 minutes so as to obtain powder dough; and d, putting the powder dough into a powder leaking device, performing leaking to obtain vermicelli, enabling the vermicelli to fall down into boiling water, after 30 seconds, rapidly fishing out the vermicelli from the boiling water, then putting the fished-out vermicelli outsides for airing, then performing packaging, and then performing warehousing. According to the preparation method disclosed by the invention, the spiced taste can be merged into the sweet potato vermicelli, so that not only can the addition of seasoning during stir-frying be reduced, but also the stir-fried sweet potato vermicelli can have delicious taste.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of preparation method of spiced sweet potato noodles.
Background technology
Ipomoea batatas contains abundant starch, dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron, copper, selenium, calcium etc.
More than 10 plant trace element and linoleic acid etc., and nutritive value is very high, and by nutritionists nutrition most health food in a balanced way is referred to as.It is existing
In the art, because the annual production of Ipomoea batatas is very high, nearly all there is plantation throughout the country, thus people generally Ipomoea batatas is made it is red
Sweet potato vermicelli is eating.As China Patent No. " 200910216094.5 " disclosed the preparation of sweet potato noodles on May 11st, 2011
Method, its technical scheme comprises the steps：Step one raw material is chosen and starch is prepared and chooses dried sweet potato and broad bean, its weight ratio
For 17: 3, dried sweet potato and broad bean grinds are filtered after being diluted with water, filtered three times altogether, filtrate is staticly settled into 8h, take shallow lake
Powder, dries；5% in starch is taken out in the process of step 2 starch, adds water and makes the dilute slurry of water content 95%, is heated to 80
DEG C, the slurry of gelatinization is tuned into, then mix with remaining 95% starch, alum is added according to 1% ratio, it is kneaded into starch dough；
The preparation of step 3 starch will be rubbed ripe starch dough and is put into Lou wooden dipper, fecula is uniformly fallen into boiled water pot, be pulled out Jing after 1min
Flour silk, is put into cold water and cools down, and dries, that is, sweet potato noodles are obtained.In actual application, by the method prepare it is red
Sweet potato vermicelli is generally in itself insipid, and needs increase various condiment during frying, but increased various condiment are often
Bean vermicelli itself cannot be incorporated, causes the sense of taste of the bean vermicelli that frying goes out poor, it is impossible to meet the mouthfeel of people.
The content of the invention
It is an object of the invention to solve the above-mentioned problems in the prior art, there is provided a kind of spiced sweet potato noodles
Preparation method, the present invention can incorporate spiced in sweet potato noodles itself, the addition of condiment when can not only reduce frying, moreover it is possible to
Make the sweet potato noodles that frying goes out that there is more delicious taste.
For achieving the above object, the technical solution used in the present invention is as follows：
A kind of preparation method of spiced sweet potato noodles, it is characterised in that comprise the following steps：
A, five perfume are boiled, fennel, Chinese prickly ash, aniseed, cassia bark and cloves are added to the water, first boiled with high heat 20 minutes, then
Boiled 15 minutes with slow fire, obtain five perfume；
B, paste is prepared, 20 part of five perfume and 3 parts of starch from sweet potato are taken respectively, make five perfume keep boiling, then by starch from sweet potato
In being added to five perfume, paste is uniformly mixing to obtain, finally makes paste keep fluidized state 10 minutes；
C, mixing, when paste is cooled to normal temperature, 40 parts of starch from sweet potato are added in paste, then are manually rubbed 20 minutes, are obtained
To powder ball；
D, powder ball is put into powder discharger and leaks into bean vermicelli, and make to fall under bean vermicelli in the boiling water of boiling, pulled out rapidly after 30 seconds,
It is put into outdoor again to dry, then packaging and storage.
The mass ratio of fennel, Chinese prickly ash, aniseed, cassia bark and cloves is 3 in step a:1:3:2:4.
When bean vermicelli is dried it is aided with hot blast in step d and blows and dries in the air.
Using it is an advantage of the current invention that：
First, the present invention using five perfume with mix with starch from sweet potato, make spiced spiced in preparation process completely homogeneously
Starch from sweet potato itself is incorporated, can not only make the sweet potato noodles for obtaining that the addition of condiment is reduced in frying, moreover it is possible to make sweet potato noodles
With more delicious taste, be conducive to improving the appetite of people.In addition, intense fire is respectively adopted and slow fire boils the side of five perfume
Formula, can equably incorporate the fragrance in spices in water, be conducive to improving spiced utilization rate.
2nd, in the present invention, the mass ratio of fennel, Chinese prickly ash, aniseed, cassia bark and cloves is：3:1:3:2:4, such configuration
Mode causes the fragrance in five perfume stronger, and then is conducive to lifting the fragrance of bean vermicelli itself.
Specific embodiment
A kind of preparation method of spiced sweet potato noodles, comprises the following steps：
A, five perfume are boiled, fennel, Chinese prickly ash, aniseed, cassia bark and cloves are added to the water, first boiled with high heat 20 minutes, then
Boiled 15 minutes with slow fire, obtain five perfume；
B, paste is prepared, 20 part of five perfume and 3 parts of starch from sweet potato are taken respectively, make five perfume keep boiling, then by starch from sweet potato
In being added to five perfume, paste is uniformly mixing to obtain, finally makes paste keep fluidized state 10 minutes；
C, mixing, when paste is cooled to normal temperature, 40 parts of starch from sweet potato are added in paste, then are manually rubbed 20 minutes, are obtained
To powder ball；
D, powder ball is put into powder discharger and leaks into bean vermicelli, and make to fall under bean vermicelli in the boiling water of boiling, pulled out rapidly after 30 seconds,
It is put into outdoor again to dry, then packaging and storage.
In the present invention, the mass ratio of fennel, Chinese prickly ash, aniseed, cassia bark and cloves is 3 in step a:1:3:2:4.
In the present invention, in order to accelerate the drying rate of bean vermicelli, when bean vermicelli is dried it is aided with hot blast in step d and blows and dry in the air.
The experiment proved that, the sweet potato noodles prepared using said method, with the spiced goed deep into it so that Ren Men
The addition of condiment can be reduced during frying, the appetite of people can be greatly improved.
Claims (3)
1. a kind of preparation method of spiced sweet potato noodles, it is characterised in that comprise the following steps：
A, five perfume are boiled, fennel, Chinese prickly ash, aniseed, cassia bark and cloves are added to the water, first boiled with high heat 20 minutes, then
Boiled 15 minutes with slow fire, obtain five perfume；
B, paste is prepared, 20 part of five perfume and 3 parts of starch from sweet potato are taken respectively, make five perfume keep boiling, then by starch from sweet potato
In being added to five perfume, paste is uniformly mixing to obtain, finally makes paste keep fluidized state 10 minutes；
C, mixing, when paste is cooled to normal temperature, 40 parts of starch from sweet potato are added in paste, then are manually rubbed 20 minutes, are obtained
To powder ball；
D, powder ball is put into powder discharger and leaks into bean vermicelli, and make to fall under bean vermicelli in the boiling water of boiling, pulled out rapidly after 30 seconds,
It is put into outdoor again to dry, then packaging and storage.
2. a kind of preparation method of spiced sweet potato noodles as claimed in claim 1, it is characterised in that：Fennel in step a
The mass ratio of perfume, Chinese prickly ash, aniseed, cassia bark and cloves is 3:1:3:2:4.
3. a kind of preparation method of spiced sweet potato noodles as claimed in claim 1, it is characterised in that：In step d
It is aided with hot blast when drying bean vermicelli and blows and dries in the air.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611203221.4A CN106616921A (en) | 2016-12-23 | 2016-12-23 | Preparation method of spiced sweet potato vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611203221.4A CN106616921A (en) | 2016-12-23 | 2016-12-23 | Preparation method of spiced sweet potato vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616921A true CN106616921A (en) | 2017-05-10 |
Family
ID=58826596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611203221.4A Pending CN106616921A (en) | 2016-12-23 | 2016-12-23 | Preparation method of spiced sweet potato vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616921A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279745A (en) * | 2017-06-23 | 2017-10-24 | 肥西县金桥红薯专业合作社 | A kind of preparation method of the special sweet potato noodles of chafing dish |
| CN111920037A (en) * | 2019-05-13 | 2020-11-13 | 安徽省寿县春申府食品有限公司 | Preparation method of spiced vermicelli |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669606A (en) * | 2011-03-15 | 2012-09-19 | 梁永 | Production method for sweet potato vermicelli |
| CN104872494A (en) * | 2015-04-10 | 2015-09-02 | 蒙城县丽凯种植专业合作社 | Producing method of sweet potato vermicelli |
| CN105341888A (en) * | 2015-10-22 | 2016-02-24 | 颍上县皖奇食品有限公司 | Preparation method of sweet potato vermicelli |
| CN105380248A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Spiced fresh and wet sweet potato vermicelli capable of tonifying spleen and preparation method thereof |
| CN106036797A (en) * | 2016-06-15 | 2016-10-26 | 曾坤亮 | Orange-flavored vermicelli |
-
2016
- 2016-12-23 CN CN201611203221.4A patent/CN106616921A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669606A (en) * | 2011-03-15 | 2012-09-19 | 梁永 | Production method for sweet potato vermicelli |
| CN104872494A (en) * | 2015-04-10 | 2015-09-02 | 蒙城县丽凯种植专业合作社 | Producing method of sweet potato vermicelli |
| CN105341888A (en) * | 2015-10-22 | 2016-02-24 | 颍上县皖奇食品有限公司 | Preparation method of sweet potato vermicelli |
| CN105380248A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Spiced fresh and wet sweet potato vermicelli capable of tonifying spleen and preparation method thereof |
| CN106036797A (en) * | 2016-06-15 | 2016-10-26 | 曾坤亮 | Orange-flavored vermicelli |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279745A (en) * | 2017-06-23 | 2017-10-24 | 肥西县金桥红薯专业合作社 | A kind of preparation method of the special sweet potato noodles of chafing dish |
| CN111920037A (en) * | 2019-05-13 | 2020-11-13 | 安徽省寿县春申府食品有限公司 | Preparation method of spiced vermicelli |
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