CN108244494A - 一种绿豆凉皮 - Google Patents
一种绿豆凉皮 Download PDFInfo
- Publication number
- CN108244494A CN108244494A CN201810036557.9A CN201810036557A CN108244494A CN 108244494 A CN108244494 A CN 108244494A CN 201810036557 A CN201810036557 A CN 201810036557A CN 108244494 A CN108244494 A CN 108244494A
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- China
- Prior art keywords
- water
- starch
- cool skin
- mung bean
- cool
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
本发明公开一种绿豆凉皮,属于面食类领域。该技术包括的具体步骤有:和面、揉面团、过滤淀粉水、搅拌淀粉水、加入绿豆淀粉、蒸凉皮、取凉皮、煮面筋。本发明制作一种绿豆凉皮,属于纯天然手法。它由面粉为主料,绿豆为辅料制作而成。具有营养丰富、绿色健康的特点。
Description
技术领域
本发明涉及一种绿豆凉皮,属面食类领域。
背景技术
随着社会的不断发展,人们对生活的质量要求越来越高。饮食生活都趋向营养的、健康的。本发明制作一种绿豆凉皮,属于纯天然手法。它由面粉为主料,绿豆淀粉为辅料制作而成的。解决了传统凉皮口感营养单一的问题,具有营养丰富、绿色健康的特点。
发明内容
本发明在于制作一种绿豆凉皮。解决上述问题的技术方法是这样的:1、和面:面粉加盐水,揉成面团;2、揉面团:适量加水,进行揉面团,每揉一次,揉出来的淀粉水就倒在另一个大的容器中,再加水揉下一次。一直揉至有少许面筋;3、过滤淀粉水:将所有淀粉水过滤一下,这样蒸出来的面皮会比较光滑,过滤后的面浆,静放两小时,面筋单独放一个小碗中;4、搅拌淀粉水:经过沉淀后,下面会比较稠,上面会比较稀,将上面的水轻轻倒去。用筷子将淀粉水搅拌均匀;5、加入绿豆淀粉:在淀粉水中加入绿豆淀粉,比例约为7:1,混合均匀;6、蒸凉皮:取一个深批萨盘,倒入薄薄的一层面糊,锅中水烧开,将批萨盘放入锅中,烧两三分钟,凉皮上面会有大的气泡,就蒸好了;7、取凉皮 : 用夹子夹批萨盘。将批萨盘放在冷水中,轻轻一揭、凉皮就下来了。将凉皮放在涂过油的案板上,如此重复至所有凉皮做好;8、煮面筋:将面筋用水煮熟,大约煮 10 分钟左右,将面筋和凉皮切好拌上调料就可以享用了。
Claims (2)
1.一种绿豆凉皮,其特征是由面粉为主料,绿豆淀粉为辅料利用传统方式制作而成。
2.一种绿豆凉皮,其特征在于:包括下列具体步骤:和面:面粉加盐水,揉成面团;揉面团:适量加水,进行揉面团,每揉一次,揉出来的淀粉水就倒在另一个大的容器中,再加水揉下一次,一直揉至有少许面筋;过滤淀粉水:将所有淀粉水过滤一下,这样蒸出来的面皮会比较光滑,过滤后的面浆,静放两小时,面筋单独放一个小碗中;搅拌淀粉水:经过沉淀后,下面会比较稠,上面会比较稀,将上面的水轻轻倒去,用筷子将淀粉水搅拌均匀;加入绿豆淀粉:在淀粉水中加入绿豆淀粉,比例约为7:1,混合均匀; 蒸凉皮:取一个深批萨盘,倒入薄薄的一层面糊,锅中水烧开,将批萨盘放入锅中,烧两三分钟,凉皮上面会有大的气泡,就蒸好了;取凉皮 : 用夹子夹批萨盘,将批萨盘放在冷水中,轻轻一揭、凉皮就下来了,将凉皮放在涂过油的案板上,如此重复至所有凉皮做好;煮面筋:将面筋用水煮熟,大约煮 10分钟左右,将面筋和凉皮切好拌上调料就可以享用了。
Priority Applications (1)
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CN201810036557.9A CN108244494A (zh) | 2018-01-15 | 2018-01-15 | 一种绿豆凉皮 |
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CN201810036557.9A CN108244494A (zh) | 2018-01-15 | 2018-01-15 | 一种绿豆凉皮 |
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Publication Number | Publication Date |
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CN108244494A true CN108244494A (zh) | 2018-07-06 |
Family
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CN201810036557.9A Withdrawn CN108244494A (zh) | 2018-01-15 | 2018-01-15 | 一种绿豆凉皮 |
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CN (1) | CN108244494A (zh) |
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2018
- 2018-01-15 CN CN201810036557.9A patent/CN108244494A/zh not_active Withdrawn
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Application publication date: 20180706 |
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