CN108244615A - 一种荸荠凉皮 - Google Patents
一种荸荠凉皮 Download PDFInfo
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- CN108244615A CN108244615A CN201810033495.6A CN201810033495A CN108244615A CN 108244615 A CN108244615 A CN 108244615A CN 201810033495 A CN201810033495 A CN 201810033495A CN 108244615 A CN108244615 A CN 108244615A
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- water
- starch
- cool skin
- water chestnut
- cool
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- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 10
- 241001083492 Trapa Species 0.000 title claims abstract description 10
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 10
- 235000009165 saligot Nutrition 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 23
- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 23
- 244000103152 Eleocharis tuberosa Species 0.000 claims abstract description 7
- 235000014309 Eleocharis tuberosa Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 239000004615 ingredient Substances 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims abstract description 3
- 210000003205 muscle Anatomy 0.000 claims abstract description 3
- 235000012149 noodles Nutrition 0.000 claims abstract description 3
- 108010068370 Glutens Proteins 0.000 claims description 8
- 235000021312 gluten Nutrition 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims description 2
- 230000001070 adhesive effect Effects 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 239000012267 brine Substances 0.000 claims description 2
- 235000013409 condiments Nutrition 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
Classifications
-
- 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
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
本发明公开一种荸荠凉皮,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、加入荸荠淀粉、蒸凉皮、取凉皮、煮面筋。本发明制作一种荸荠凉皮,属于纯天然手法。它由面粉为主料,荸荠为辅料制作而成。具有营养丰富、绿色健康的特点。
Description
技术领域
本发明涉及一种荸荠凉皮,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。本发明制作一种荸荠凉皮,属于纯天然手法。它由面粉为主料,荸荠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、物美价廉、便于推广的特点。
发明内容
本发明在于制作一种荸荠凉皮。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、加入荸荠淀粉:在淀粉水中加入荸荠淀粉,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)
1.一种荸荠凉皮,其特征是由面粉为主料,荸荠淀粉为辅料利用传统方式制作而成。
2.一种荸荠凉皮,其特征在于:包括下列具体步骤:(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)加入荸荠淀粉:在淀粉水中加入荸荠淀粉,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。
Priority Applications (1)
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CN201810033495.6A CN108244615A (zh) | 2018-01-15 | 2018-01-15 | 一种荸荠凉皮 |
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CN201810033495.6A CN108244615A (zh) | 2018-01-15 | 2018-01-15 | 一种荸荠凉皮 |
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Publication Number | Publication Date |
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CN108244615A true CN108244615A (zh) | 2018-07-06 |
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CN201810033495.6A Withdrawn CN108244615A (zh) | 2018-01-15 | 2018-01-15 | 一种荸荠凉皮 |
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CN (1) | CN108244615A (zh) |
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2018
- 2018-01-15 CN CN201810033495.6A patent/CN108244615A/zh not_active Withdrawn
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Application publication date: 20180706 |
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