CN108378350A - 一种红薯凉皮 - Google Patents
一种红薯凉皮 Download PDFInfo
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- 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
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- starch
- water
- sweet potato
- cool skin
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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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
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。
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CN201810036558.3A CN108378350A (zh) | 2018-01-15 | 2018-01-15 | 一种红薯凉皮 |
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Cited By (1)
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 |
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Cited By (1)
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 |
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Application publication date: 20180810 |