CN108378350A - 一种红薯凉皮 - Google Patents

一种红薯凉皮 Download PDF

Info

Publication number
CN108378350A
CN108378350A CN201810036558.3A CN201810036558A CN108378350A CN 108378350 A CN108378350 A CN 108378350A CN 201810036558 A CN201810036558 A CN 201810036558A CN 108378350 A CN108378350 A CN 108378350A
Authority
CN
China
Prior art keywords
starch
water
sweet potato
cool skin
cool
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201810036558.3A
Other languages
English (en)
Inventor
张帆
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201810036558.3A priority Critical patent/CN108378350A/zh
Publication of CN108378350A publication Critical patent/CN108378350A/zh
Withdrawn legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Noodles (AREA)

Abstract

本发明公开一种红薯凉皮,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、加入红薯淀粉、蒸凉皮、取凉皮、煮面筋。本发明制作一种红薯凉皮,属于纯天然手法。它由面粉为主料,红薯淀粉为辅料制作而成,改变了传统凉皮营养结构单一的缺点,具有营养丰富、口感独特、绿色健康的特点。

Description

一种红薯凉皮
技术领域
本发明涉及一种红薯凉皮,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。本发明制作一种红薯凉皮,属于纯天然手法。它由面粉为主料,红薯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红薯凉皮。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、加入红薯淀粉:在淀粉水中加入红薯淀粉,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)

1.一种红薯凉皮,其特征是由面粉为主料,红薯淀粉为辅料利用传统方式制作而成。
2.一种红薯凉皮,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)加入红薯淀粉:在淀粉水中加入红薯淀粉,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。
CN201810036558.3A 2018-01-15 2018-01-15 一种红薯凉皮 Withdrawn CN108378350A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810036558.3A CN108378350A (zh) 2018-01-15 2018-01-15 一种红薯凉皮

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810036558.3A CN108378350A (zh) 2018-01-15 2018-01-15 一种红薯凉皮

Publications (1)

Publication Number Publication Date
CN108378350A true CN108378350A (zh) 2018-08-10

Family

ID=63076321

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810036558.3A Withdrawn CN108378350A (zh) 2018-01-15 2018-01-15 一种红薯凉皮

Country Status (1)

Country Link
CN (1) CN108378350A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110074390A (zh) * 2019-05-27 2019-08-02 王勇 营养凉皮及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110074390A (zh) * 2019-05-27 2019-08-02 王勇 营养凉皮及其制备方法

Similar Documents

Publication Publication Date Title
CN105581249A (zh) 一种紫薯肉松锅巴及其制备方法
CN109699717A (zh) 一种披萨饼底的制备方法
CN107981193A (zh) 一种南瓜凉皮
CN107788353A (zh) 一种馒头
CN108378350A (zh) 一种红薯凉皮
CN107890078A (zh) 一种香辣牛肉酱及其制备方法
KR20190018260A (ko) 치킨의 제조방법
CN105360957A (zh) 一种番茄味肉松锅巴及其制备方法
CN105211684A (zh) 一种菠菜凉皮
CN108056460A (zh) 一种紫薯凉皮
CN108095057A (zh) 一种胡萝卜凉皮
CN108077903A (zh) 一种紫甘蓝凉皮
CN108095056A (zh) 一种苋菜凉皮
CN108378293A (zh) 一种莲藕凉皮
CN104855843A (zh) 一种焖豆酱及其制作方法
CN108378268A (zh) 一种菱角凉皮
CN108185382A (zh) 一种砂锅浓汤火锅汤底的制备方法
KR20090115423A (ko) 만두소 및 그 제조방법
CN108157805A (zh) 一种蚕豆凉皮
CN108077753A (zh) 一种玉米凉皮
CN108029965A (zh) 一种豌豆凉皮
CN108244615A (zh) 一种荸荠凉皮
CN108244494A (zh) 一种绿豆凉皮
CN103750111A (zh) 风味面筋凉皮
KR100972997B1 (ko) 닭고기 조리용 소스 조성물 및 그 제조방법

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication
WW01 Invention patent application withdrawn after publication

Application publication date: 20180810