CN108378350A - 一种红薯凉皮 - Google Patents

一种红薯凉皮 Download PDF

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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
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Prior art keywords
starch
water
sweet potato
cool skin
cool
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张帆
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Individual
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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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  • 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)

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CN108378350A true CN108378350A (zh) 2018-08-10

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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

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Application publication date: 20180810