CN106805202A - The preparation method of sweet potato noodles - Google Patents
The preparation method of sweet potato noodles Download PDFInfo
- Publication number
- CN106805202A CN106805202A CN201710016713.0A CN201710016713A CN106805202A CN 106805202 A CN106805202 A CN 106805202A CN 201710016713 A CN201710016713 A CN 201710016713A CN 106805202 A CN106805202 A CN 106805202A
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- China
- Prior art keywords
- starch
- bean vermicelli
- sun
- exposed
- ipomoea batatas
- Prior art date
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 29
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 29
- 235000012149 noodles Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 37
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 37
- 229920002472 Starch Polymers 0.000 claims abstract description 26
- 235000019698 starch Nutrition 0.000 claims abstract description 26
- 239000008107 starch Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 12
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims abstract description 10
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 5
- 208000000655 Distemper Diseases 0.000 claims abstract description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 5
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 5
- 239000011425 bamboo Substances 0.000 claims abstract description 5
- 201000010099 disease Diseases 0.000 claims abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 5
- 239000004744 fabric Substances 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 239000002689 soil Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 230000015572 biosynthetic process Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 206010000496 acne Diseases 0.000 claims description 4
- 229940037003 alum Drugs 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000000659 thermocoagulation Effects 0.000 claims description 4
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000005491 wire drawing Methods 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000003014 reinforcing effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 244000013123 dwarf bean Species 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000001238 wet grinding Methods 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 the preparation method of sweet potato noodles, comprise the following steps：A selects potato：With non-irrigated potato, tailo sandy loam the earth's surface it is smooth, invariably pest and disease damage, without blue or green head, the Ipomoea batatas being of moderate size；B is cleaned：The Ipomoea batatas that will have been chosen is put into large bamboo or wicker basket, is put into water, washes away soil, impurity, the coring on prune two and surface；C crushes slurrying：Clean Ipomoea batatas is shredded with grater, slurry is regrinded into；D is filtered：Slurry cloth is hung using 25 chis to make filter bag and filtered；E is exposed to the sun starch：Cast out the oil-bound distemper of starch layer surface, the starch of lower floor is taken out and hangs into powder ball, move on to field of being exposed to the sun and be exposed to the sun.Beneficial effects of the present invention：The present invention is improved to traditional handicraft, the bean vermicelli even thickness prepared, and nutritious, heat is low, can tonifying middle-Jiao and Qi, invigorating spleen and reinforcing stomach, and tastes delicious, the characteristics of good to eat pleasant, while also containing various trace elements beneficial to human body.
Description
Technical field
The present invention relates to tempering bean vermicelli manufacture technology field, the specially preparation method of sweet potato noodles.
Background technology
Bean vermicelli species is various, such as connects green bean vermicelli, pea starch noodle, broad bean vermicelli, taro vermicelli, is more starch manufacture
Bean vermicelli, such as sweet potato noodles, sweet potato vermicelli, potato vermicelli.Bean vermicelli is various by its thick, thin, round, flat and sheet etc., by its master
Want materials has beans, potato class, the difference of sweet potato class again.Preparation method difference according to various regions is different with call, have with bean vermicelli, also
The titles such as bean jelly, Green bean noodle are, bean vermicelli is the wire product of starch, is divided into two kinds of dry and wet.Wet-milling silk is in local marketing fresh, dry powder silk warp
Eaten after water hair, more as cold and dressed with sauce or cook soup, meat and vegetables is all suitable, and the nature and flavor of bean vermicelli are identical, be exactly thickness point, the difference of preparation method
Thickness with bean vermicelli has a long way to go to the mouthfeel of bean vermicelli.
The content of the invention
It is simple it is an object of the invention to provide preparation method, the making side with the sweet potato noodles being of high nutritive value in good taste
Method.
To achieve the above object, the present invention provides following technical scheme：The preparation method of sweet potato noodles, bag
Include following steps：
A selects potato：With non-irrigated potato, tailo sandy loam the earth's surface it is smooth, invariably pest and disease damage, without blue or green head, the Ipomoea batatas being of moderate size；
B is cleaned：The Ipomoea batatas that will have been chosen is put into large bamboo or wicker basket, is put into water, washes away soil, impurity, prune two and surface
Coring；
C crushes slurrying：Clean Ipomoea batatas is shredded with grater, slurry is regrinded into；
D is filtered：Slurry cloth is hung using 2-5 chis to make filter bag and filtered；
E is exposed to the sun starch：Cast out the oil-bound distemper of starch layer surface, the starch of lower floor is taken out and hangs into powder ball, move on to field of being exposed to the sun sudden and violent
Shine；
F and face：Add 25 grams of alum by every 500 grams of starch, to 2.5-3 kilograms of stirring of water, boiled being put into cauldron, not
Disconnected stirring, maturity reaches 80-90% and forms paste mixing, and the paste of formation can mix with wet starch, stir into without pimple, do not glue
Hand, energy wire drawing, the soft dough of uniform and smooth；
G leaks powder：The dough for mixing up is put into strainer, it is then uniform to pat dough, it is allowed to delay from strainer into strips
Slow entrance kettle, runs into thermocoagulation into bean vermicelli, and the water temperature of kettle is maintained at 97-98 DEG C, it is ensured that bean vermicelli is not easily broken；
H is cooled down：Pull the bean vermicelli for emerging out, be put into cooling in cold water, bunchy is arranged with hand, through on yoke, then pass through
Another water vat is cooled down, until bean vermicelli is loose into bar；
I is dried：Bean vermicelli is taken into leeward place on the sunny side to be dried；
J packagings treat pin：Dried bean vermicelli packaging treats pin.
Further：Filtering in the step d is filtered twice altogether.
Further：Strainer in the step g is 48 hole strainers, a diameter of 1 millimeter of small opening.
The present invention is improved to traditional handicraft, the bean vermicelli even thickness prepared, and nutritious, heat is low, can bowl spares
QI invigorating, invigorating spleen and reinforcing stomach, and tastes delicious, the characteristics of good to eat pleasant, while also containing various trace elements beneficial to human body.
Specific embodiment
Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only
It is a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, ordinary skill people
The every other embodiment that member is obtained under the premise of creative work is not made, belongs to the scope of protection of the invention.
Embodiment one,
The preparation method of sweet potato noodles, comprises the following steps：
A selects potato：With non-irrigated potato, tailo sandy loam the earth's surface it is smooth, invariably pest and disease damage, without blue or green head, the Ipomoea batatas being of moderate size；
B is cleaned：The Ipomoea batatas that will have been chosen is put into large bamboo or wicker basket, is put into water, washes away soil, impurity, prune two and surface
Coring；
C crushes slurrying：Clean Ipomoea batatas is shredded with grater, slurry is regrinded into；
D is filtered：Slurry cloth is hung using 4 chis to make filter bag and filtered；
E is exposed to the sun starch：Cast out the oil-bound distemper of starch layer surface, the starch of lower floor is taken out and hangs into powder ball, move on to field of being exposed to the sun sudden and violent
Shine；
F and face：Add 25 grams of alum by every 500 grams of starch, to 2.5 kilograms of stirrings of water, boiled being put into cauldron, and constantly
Stirring, maturity reaches 90% formation paste mixing, and the paste of formation can mix with wet starch, stir into without pimple, it is tack-free, can draw
Silk, the soft dough of uniform and smooth；
G leaks powder：The dough for mixing up is put into strainer, it is then uniform to pat dough, it is allowed to delay from strainer into strips
Slow entrance kettle, runs into thermocoagulation into bean vermicelli, and the water temperature of kettle is maintained at 97 DEG C, it is ensured that bean vermicelli is not easily broken；
H is cooled down：Pull the bean vermicelli for emerging out, be put into cooling in cold water, bunchy is arranged with hand, through on yoke, then pass through
Another water vat is cooled down, until bean vermicelli is loose into bar；
I is dried：Bean vermicelli is taken into leeward place on the sunny side to be dried；
J packagings treat pin：Dried bean vermicelli packaging treats pin.
Embodiment two,
The preparation method of sweet potato noodles, comprises the following steps：
A selects potato：With non-irrigated potato, tailo sandy loam the earth's surface it is smooth, invariably pest and disease damage, without blue or green head, the Ipomoea batatas being of moderate size；
B is cleaned：The Ipomoea batatas that will have been chosen is put into large bamboo or wicker basket, is put into water, washes away soil, impurity, prune two and surface
Coring；
C crushes slurrying：Clean Ipomoea batatas is shredded with grater, slurry is regrinded into；
D is filtered：Slurry cloth is hung using 2 chis to make filter bag and filtered；
E is exposed to the sun starch：Cast out the oil-bound distemper of starch layer surface, the starch of lower floor is taken out and hangs into powder ball, move on to field of being exposed to the sun sudden and violent
Shine；
F and face：Add 25 grams of alum by every 500 grams of starch, to 3 kilograms of stirrings of water, boiled being put into cauldron, and constantly stir
Mix, maturity reaches 80% formation paste mixing, the paste of formation can mix with wet starch, stir into without pimple, it is tack-free, can draw
Silk, the soft dough of uniform and smooth；
G leaks powder：The dough for mixing up is put into strainer, it is then uniform to pat dough, it is allowed to delay from strainer into strips
Slow entrance kettle, runs into thermocoagulation into bean vermicelli, and the water temperature of kettle is maintained at 98 DEG C, it is ensured that bean vermicelli is not easily broken；
H is cooled down：Pull the bean vermicelli for emerging out, be put into cooling in cold water, bunchy is arranged with hand, through on yoke, then pass through
Another water vat is cooled down, until bean vermicelli is loose into bar；
I is dried：Bean vermicelli is taken into leeward place on the sunny side to be dried；
J packagings treat pin：Dried bean vermicelli packaging treats pin.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding can carry out various changes, modification, replacement to these embodiments without departing from the principles and spirit of the present invention
And modification, the scope of the present invention be defined by the appended.
Claims (3)
1. the preparation method of sweet potato noodles, it is characterised in that comprise the following steps：
A selects potato：With non-irrigated potato, tailo sandy loam the earth's surface it is smooth, invariably pest and disease damage, without blue or green head, the Ipomoea batatas being of moderate size；
B is cleaned：The Ipomoea batatas that will have been chosen is put into large bamboo or wicker basket, is put into water, washes away soil, impurity, the coring on prune two and surface；
C crushes slurrying：Clean Ipomoea batatas is shredded with grater, slurry is regrinded into；
D is filtered：Slurry cloth is hung using 2-5 chis to make filter bag and filtered；
E is exposed to the sun starch：Cast out the oil-bound distemper of starch layer surface, the starch of lower floor is taken out and hangs into powder ball, move on to field of being exposed to the sun and be exposed to the sun；
F and face：Add 25 grams of alum by every 500 grams of starch, to 2.5-3 kilograms of stirring of water, boiled being put into cauldron, and constantly stir
Mix, maturity reaches 80-90% and forms paste mixing, and the paste of formation can mix with wet starch, stir into without pimple, tack-free, energy
Wire drawing, the soft dough of uniform and smooth；
G leaks powder：The dough for mixing up is put into strainer, it is then uniform to pat dough, be allowed into strips from strainer slowly
Into kettle, thermocoagulation into bean vermicelli is run into, the water temperature of kettle is maintained at 97-98 DEG C, it is ensured that bean vermicelli is not easily broken；
H is cooled down：Pull the bean vermicelli for emerging out, be put into cooling in cold water, bunchy is arranged with hand, through on yoke, then through another
Water vat is cooled down, until bean vermicelli is loose into bar；
I is dried：Bean vermicelli is taken into leeward place on the sunny side to be dried；
J packagings treat pin：Dried bean vermicelli packaging treats pin.
2. the preparation method of a kind of sweet potato noodles according to claim 1, it is characterised in that：Filtering in the step d
Filter altogether twice.
3. the preparation method of a kind of sweet potato noodles according to claim 1, it is characterised in that：Strainer in the step g
It is 48 hole strainers, a diameter of 1 millimeter of small opening.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710016713.0A CN106805202A (en) | 2017-01-10 | 2017-01-10 | The preparation method of sweet potato noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710016713.0A CN106805202A (en) | 2017-01-10 | 2017-01-10 | The preparation method of sweet potato noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106805202A true CN106805202A (en) | 2017-06-09 |
Family
ID=59110804
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710016713.0A Withdrawn CN106805202A (en) | 2017-01-10 | 2017-01-10 | The preparation method of sweet potato noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106805202A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751976A (en) * | 2017-10-24 | 2018-03-06 | 灵川县龙达种植专业合作社 | A kind of preparation method of the special sweet potato noodles of spicy soup |
| CN108576789A (en) * | 2018-05-21 | 2018-09-28 | 安徽三兄弟薯业有限责任公司 | A kind of processing method of sweet potato noodles |
| CN111034683A (en) * | 2019-12-18 | 2020-04-21 | 河北科技师范学院 | Method for promoting growth and reproductive development of yellow mealworms |
| CN112655942A (en) * | 2019-10-15 | 2021-04-16 | 太湖县优农农业发展有限公司 | Preparation method of sweet potato vermicelli |
| WO2022152117A1 (en) * | 2021-01-15 | 2022-07-21 | 河南工业大学 | Sweet potato dumpling flour and preparation method therefor |
-
2017
- 2017-01-10 CN CN201710016713.0A patent/CN106805202A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751976A (en) * | 2017-10-24 | 2018-03-06 | 灵川县龙达种植专业合作社 | A kind of preparation method of the special sweet potato noodles of spicy soup |
| CN108576789A (en) * | 2018-05-21 | 2018-09-28 | 安徽三兄弟薯业有限责任公司 | A kind of processing method of sweet potato noodles |
| CN112655942A (en) * | 2019-10-15 | 2021-04-16 | 太湖县优农农业发展有限公司 | Preparation method of sweet potato vermicelli |
| CN111034683A (en) * | 2019-12-18 | 2020-04-21 | 河北科技师范学院 | Method for promoting growth and reproductive development of yellow mealworms |
| WO2022152117A1 (en) * | 2021-01-15 | 2022-07-21 | 河南工业大学 | Sweet potato dumpling flour and preparation method therefor |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170609 |