CN108651841A - A kind of Chinese yam vermicelli and preparation method thereof - Google Patents
A kind of Chinese yam vermicelli and preparation method thereof Download PDFInfo
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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)
- Noodles (AREA)
Abstract
The present invention relates to a kind of Chinese yam vermicelli, are mainly prepared by following raw material in parts by weight：Yam flour 4% 14%, wheat flour 85.15% 95.15%, salt 0.83%, sodium carbonate 0.02%；Rhizoma Dioscoreae powder accounting 8% 12% wherein in yam flour, ripe yam flour accounting 88% 92%；During preparing vermicelli, first addition wheat flour and Rhizoma Dioscoreae powder in knead dough pot are added ripe yam flour and continue stirring 50 90 seconds after stirring 50 90 seconds, then the saline mixture stirring modulated is added into knead dough pot fragmentary dough is made and be transported to the baking room drying with the drying of 4 areas after overcuring, calendering, slitting, shearing, finally by undercarriage cut-out, examine after packaging and storage；The present invention has the advantages that cook convenience, nutrient composition content height, nourishment for vitality, chewy in taste, smooth, soft.
Description
Technical Field
The invention belongs to the technical field of fine dried noodle production, and particularly relates to fine dried noodles with Chinese yam and a preparation method thereof.
Background
The dried noodles are food which is usually eaten in daily life, and are favored by people due to convenient storage and cooking. With the development of the production technology of the fine dried noodles, the types of the fine dried noodles are more and more, such as mung bean fine dried noodles, coarse cereal fine dried noodles, vegetable fine dried noodles and the like. However, with the rapid improvement of the life rhythm of people, the dietary structure of people is relatively single, and the intake of nutrient components such as vitamins and mineral elements is less and less.
On the other hand, the iron stick Chinese yam is a fine product of thousands of years of Chinese medicinal and edible food, is a natural nourishing and body building food, has high medicinal value, can regulate the metabolism of a human body, reduce blood pressure and cholesterol content, and has the effects of preventing and treating various diseases and prolonging life. The yam rhizome has the effects of tonifying kidney qi, strengthening spleen and stomach, stopping diarrhea and dysentery and moistening skin and hair, and has the effects of tonifying deficiency, removing cold and heat, tonifying qi, growing muscles and improving hearing and eyesight after long-term administration. Therefore, the fine dried noodles containing the yam ingredient are developed for people to use daily, so that the fine dried noodles can provide required nutrient ingredients for human bodies, and can regulate the functions of metabolism and the like of the human bodies while eating the fine dried noodles.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the yam fine dried noodles which are convenient to cook and have high nutrient content and the preparation method thereof.
The technical scheme of the invention is as follows:
the Chinese yam fine dried noodles are mainly prepared from the following raw materials in percentage by weight: 4 to 14 percent of yam powder, 85.15 to 95.15 percent of wheat flour, 0.83 percent of salt and 0.02 percent of sodium carbonate.
Further, the method is simple. The yam powder comprises 8-12% of raw yam powder and 88-92% of cooked yam powder.
Further, the yam fine dried noodles are prepared from the following raw materials in percentage by weight: 8% of yam flour, 91.15% of wheat flour, 0.83% of salt and 0.02% of sodium carbonate.
The method for preparing the yam fine dried noodles is characterized by comprising the following steps:
(1) respectively weighing wheat flour, yam flour, salt and sodium carbonate according to the weight percentage for later use;
(2) determining the water adding amount according to the total weight of the wheat flour, the yam flour, the salt and the sodium carbonate in the step (1), then adding 1/4-1/2 volume of water into a brine tank, starting a stirrer of the brine tank, adding the salt and the sodium carbonate, adding the rest water into the brine tank, and uniformly stirring for 12-18 minutes to obtain a brine mixture;
(3) adding the wheat flour and the yam flour weighed in the step (1) into a dough kneading pot, stirring for 100-180 seconds, then adding the saline water mixture prepared in the step (2), and mechanically stirring to form a loose dough;
(4) curing the dough prepared in the step (3) by a curing belt, and calendering by 9 rollers to form a dough sheet with the thickness of 0.78-0.96 mm;
(5) cutting and shearing the dough sheet prepared in the step (4), and then conveying the dough sheet to a drying room for drying and dehydrating to obtain dry noodles;
(6) and finally, putting the dried noodles prepared in the step (5) on a shelf, cutting, inspecting, packaging and warehousing.
Further, the total amount of water added in the step (2) is 35.42% of the total weight of the wheat flour, the yam flour, the salt and the sodium carbonate.
Further, the specific method of the step (3) is as follows:
A. adding wheat flour into a dough kneading pot, pouring the weighed raw yam flour into the dough kneading pot, and mixing and stirring for 50-90 seconds;
B. pouring the weighed cooked yam powder into a dough kneading pot, and mixing and stirring for 50-90 seconds.
Further, the drying room in the step (5) is dehydrated and dried in 4 zones.
Further, the preparation method of the raw Chinese yam powder comprises the following steps: cutting the yam qualified by cleaning and screening into slices with the thickness of 2-3mm, then putting the slices into a microwave oven, adjusting the moisture content to 12%, starting to automatically dry for 4-5 hours, wherein the moisture content of the dried yam is 10% -12%, and finally crushing the yam slices in a crusher with the crushing mesh number of 90-120 meshes.
Further, the preparation method of the cooked yam flour comprises the following steps: cutting the yam qualified by cleaning and screening into slices with the thickness of 2-3mm, then placing the slices into a microwave oven, regulating the water content to 12%, starting to automatically dry the yam for 4-5 hours, controlling the water content of the dried yam to 10% -12%, placing the dried yam slices into a double-layer pot to fry, controlling the temperature to be 160 ℃ for frying, manually stir-frying until the yam slices are fried to light yellow, then placing the yam slices into the microwave oven for sterilization for 8-10 seconds, and finally crushing the yam slices in a crusher, wherein the crushing mesh number is required to be 110 meshes and 130 meshes.
The raw materials of the yam fine dried noodles are as follows:
chinese yam, sweet in taste, neutral in nature, enters spleen, lung and kidney meridians; contains rich protein, carbohydrate, calcium, phosphorus, iron, carotene, thiamine, riboflavin, nicotinic acid, ascorbic acid, etc., and has the effects of invigorating spleen, nourishing stomach, promoting fluid production, benefiting lung, invigorating kidney and arresting seminal emission; can be used for treating spleen deficiency, anorexia, chronic diarrhea, lung deficiency, cough, asthma, spermatorrhea, leukorrhagia, frequent micturition, and diabetes due to deficiency heat.
Compared with the prior art, the invention has the beneficial effects that:
1. the yam fine dried noodles provided by the invention are reasonable in raw material proportion, provide sufficient nutritional ingredients for editors, and have the effects of tonifying spleen and nourishing stomach, promoting the production of body fluid and benefiting lung, tonifying kidney and arresting seminal emission by adding the yam into the traditional fine dried noodles, and have good nourishing and body-building effects on human bodies in addition to providing nutritional ingredients required by activities for the human bodies;
2. according to the invention, the raw yam powder and the cooked yam powder are added in proportion in the process of producing the fine dried noodles, wherein the raw yam is white in color and slightly numb and sweet in taste, the cooked yam powder is faint yellow in color and faint scent, and has delicate taste, and the fine dried noodles have the advantages of slight numb, delicate scent and delicate taste while tonifying spleen, invigorating kidney and strengthening the body of the front body;
3. the production method of the yam fine dried noodles provided by the invention comprises the steps of mixing wheat flour and raw yam flour, adding cooked yam flour, fully mixing, adding prepared salt water mixture to prepare dough, cooking the dough through a cooking belt, rolling the dough through 9 compression rollers, cutting the dough into strips, and drying the strips through 4 areas of a drying room, so that the fine dried noodles have the advantages of softness, smoothness and chewiness, are not easy to break when being cooked and hung, and have good mouthfeel
In a word, the invention has the advantages of convenient cooking, high content of nutrient components, nourishing yin and tonifying yang, chewy mouthfeel, smoothness and softness.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The Chinese yam fine dried noodles are mainly prepared from the following raw materials in parts by weight: 4 to 14 percent of yam powder, 85.15 to 95.15 percent of wheat flour, 0.83 percent of salt and 0.02 percent of sodium carbonate.
In the embodiment, the yam powder comprises 8-12% of raw yam powder and 88-92% of cooked yam powder.
Preferably, the yam fine dried noodles are prepared from the following raw materials in percentage by weight: 8% of yam flour, 91.15% of wheat flour, 0.83% of salt and 0.02% of sodium carbonate.
Example 2
The preparation method of the yam fine dried noodles based on the embodiment 1 comprises the following steps:
(1) respectively weighing wheat flour, yam flour, salt and sodium carbonate according to the weight percentage for later use;
(2) determining the water adding amount according to the total weight of the wheat flour, the yam flour, the salt and the sodium carbonate in the step (1), then adding 1/4-1/2 volume of water into a brine tank, starting a stirrer of the brine tank, adding the salt and the sodium carbonate, adding the rest water into the brine tank, and uniformly stirring for 12-18 minutes to obtain a brine mixture;
(3) adding the wheat flour and the yam flour weighed in the step (1) into a dough kneading pot, stirring for 100-180 seconds, then adding the saline water mixture prepared in the step (2), and mechanically stirring to form a loose dough;
(4) curing the dough prepared in the step (3) by a curing belt, and calendering by 9 rollers to form a dough sheet with the thickness of 0.78-0.96 mm;
(5) cutting and shearing the dough sheet prepared in the step (4), and then conveying the dough sheet to a drying room for drying and dehydrating to obtain dry noodles;
(6) and finally, putting the dried noodles prepared in the step (5) on a shelf, cutting, inspecting, packaging and warehousing.
Wherein,
the total amount of water added in the step (2) is 35.42 percent of the total weight of the wheat flour, the yam flour, the salt and the sodium carbonate;
the specific method of the step (3) is as follows:
A. adding wheat flour into a dough kneading pot, pouring the weighed raw yam flour into the dough kneading pot, and mixing and stirring for 50-90 seconds;
B. pouring the weighed cooked yam powder into a dough kneading pot, and mixing and stirring for 50-90 seconds;
the drying room in the step (5) is dehydrated and dried in 4 zones;
the preparation method of the raw Chinese yam powder comprises the following steps: cutting the yam qualified by cleaning and screening into slices with the thickness of 2-3mm, then putting the slices into a microwave oven, adjusting the moisture content to 12%, starting to automatically dry for 4-5 hours, wherein the moisture content of the dried yam is 10% -12%, and finally crushing the yam slices in a crusher with the crushing mesh number of 90-120 meshes.
The preparation method of the cooked Chinese yam powder comprises the following steps: cutting the yam qualified by cleaning and screening into slices with the thickness of 2-3mm, then placing the slices into a microwave oven, regulating the water content to 12%, starting to automatically dry the yam for 4-5 hours, controlling the water content of the dried yam to 10% -12%, placing the dried yam slices into a double-layer pot to fry, controlling the temperature to be 160 ℃ for frying, manually stir-frying until the yam slices are fried to light yellow, then placing the yam slices into the microwave oven for sterilization for 8-10 seconds, and finally crushing the yam slices in a crusher, wherein the crushing mesh number is required to be 110 meshes and 130 meshes.
Example 3
As another real-time method of examples 1 and 2, yam powder is prepared from dioscorea opposita thunb produced in the prefecture of kazakh koozu, and fine dried yam noodles are prepared by a method comprising the steps of:
(1) respectively weighing 85.15% of wheat flour, 14% of yam flour, 0.83% of salt and 0.02% of sodium carbonate according to the weight percentage for later use;
(2) determining the water adding amount according to the total weight of the wheat flour, the yam flour, the salt and the sodium carbonate in the step (1), then adding 1/4 volumes of water into a brine tank, starting a stirrer of the brine tank, adding the salt and the sodium carbonate, adding the rest water into the brine tank, and uniformly stirring for 12 minutes to obtain a brine mixture;
(3) adding the wheat flour and the yam flour weighed in the step (1) into a dough kneading pot, stirring for 180 seconds, then adding the saline water mixture prepared in the step (2), and mechanically stirring to form a loose dough;
(4) curing the dough prepared in the step (3) by a curing belt, and calendering by 9 rollers to form a dough sheet with the thickness of 0.78 mm;
(5) cutting and shearing the dough sheet prepared in the step (4), and then conveying the dough sheet to a drying room for drying and dehydrating to obtain dry noodles;
(6) and finally, putting the dried noodles prepared in the step (5) on a shelf, cutting, inspecting, packaging and warehousing.
Wherein,
the total amount of water added in the step (2) is 35.42 percent of the total weight of the wheat flour, the yam flour, the salt and the sodium carbonate;
the specific method of the step (3) is as follows:
A. adding wheat flour into a dough kneading pot, pouring the weighed raw yam flour into the dough kneading pot, and mixing and stirring for 50 seconds;
B. pouring the weighed cooked yam powder into a dough kneading pot, and mixing and stirring for 50 seconds;
the drying room in the step (5) is dehydrated and dried in 4 zones;
the preparation method of the raw Chinese yam powder comprises the following steps: cutting the yam qualified by cleaning and screening into slices with the thickness of 2mm, then putting the slices into a microwave oven, adjusting the water content to 12%, starting to automatically dry for 4 hours, wherein the water content of the dried yam is 10%, and finally crushing the yam slices in a crusher with the crushing mesh number of 90 meshes.
The preparation method of the cooked Chinese yam powder comprises the following steps: the yam slices which are cleaned and screened to be qualified are cut into slices with the thickness of 2mm, then the slices are placed into a microwave oven, the moisture is adjusted to 12%, the automatic drying is started, the drying time is 4 hours, the moisture of the dried yam is 10% -12%, the dried yam slices are placed into a double-layer pot to be fried, the temperature is controlled to be 150 ℃, the manual stir-frying is carried out until the yam slices are fried to be light yellow, then the yam slices are placed into the microwave oven to be sterilized for 8s, and finally the yam slices are crushed in a crusher, wherein the crushing mesh number is required to be 110 meshes.
Example 4
As another real-time method of examples 1 and 2, yam powder is prepared from dioscorea opposita produced in the prefecture of kakko prefecture, and yam fine dried noodles are prepared by a method comprising the steps of:
(1) respectively weighing 95.15% of wheat flour, 4% of yam flour, 0.83% of salt and 0.02% of sodium carbonate according to the weight percentage for later use;
(2) determining the water adding amount according to the total weight of the wheat flour, the yam flour, the salt and the sodium carbonate in the step (1), then adding 1/2 volumes of water into a brine tank, starting a stirrer of the brine tank, adding the salt and the sodium carbonate, adding the rest water into the brine tank, and uniformly stirring for 18 minutes to obtain a brine mixture;
(3) adding the wheat flour and the yam flour weighed in the step (1) into a dough kneading pot, stirring for 180 seconds, then adding the saline water mixture prepared in the step (2), and mechanically stirring to form a loose dough;
(4) curing the dough prepared in the step (3) by a curing belt, and calendering by 9 rollers to form a dough sheet with the thickness of 0.96 mm;
(5) cutting and shearing the dough sheet prepared in the step (4), and then conveying the dough sheet to a drying room for drying and dehydrating to obtain dry noodles;
(6) and finally, putting the dried noodles prepared in the step (5) on a shelf, cutting, inspecting, packaging and warehousing.
Wherein,
the total amount of water added in the step (2) is 35.42 percent of the total weight of the wheat flour, the yam flour, the salt and the sodium carbonate;
the specific method of the step (3) is as follows:
A. adding wheat flour into a dough kneading pot, pouring the weighed raw yam flour into the dough kneading pot, and mixing and stirring for 90 seconds;
B. pouring the weighed cooked yam powder into a dough kneading pot, and mixing and stirring for 90 seconds;
the drying room in the step (5) is dehydrated and dried in 4 zones;
the preparation method of the raw Chinese yam powder comprises the following steps: cutting the yam qualified by cleaning and screening into slices with the thickness of 3mm, then putting the slices into a microwave oven, adjusting the moisture content to 12%, starting automatic drying for 5 hours, wherein the moisture content of the dried yam is 12%, and finally crushing the yam slices in a crusher with the crushing mesh number of 120 meshes.
The preparation method of the cooked Chinese yam powder comprises the following steps: cutting the yam qualified by cleaning and screening into slices with the thickness of 3mm, then placing the slices into a microwave oven, regulating the water content to 12%, starting to automatically dry the yam for 5 hours, controlling the water content of the dried yam to be 12%, placing the dried yam slices into a double-layer pot to fry, controlling the temperature to be 160 ℃, manually frying until the yam slices are fried to be light yellow, then placing the yam slices into the microwave oven to sterilize for 10 seconds, and finally crushing the yam slices in a crusher, wherein the crushing mesh number is required to be 130 meshes.
Example 5
As another real-time method of example 1 and example 2, yam powder is prepared from dioscorea opposita, and a yam fine dried noodle preparation method includes the following steps:
(1) respectively weighing 91.15% of wheat flour, 8% of yam flour, 0.83% of salt and 0.02% of sodium carbonate according to the weight percentage for later use;
(2) determining the water adding amount according to the total weight of the wheat flour, the yam flour, the salt and the sodium carbonate in the step (1), then adding 1/3 volumes of water into a brine tank, starting a stirrer of the brine tank, adding the salt and the sodium carbonate, adding the rest water into the brine tank, and uniformly stirring for 15 minutes to obtain a brine mixture;
(3) adding the wheat flour and the yam flour weighed in the step (1) into a dough kneading pot, stirring for 120 seconds, then adding the saline water mixture prepared in the step (2), and mechanically stirring to form a loose dough;
(4) curing the dough prepared in the step (3) by a curing belt, and calendering by 9 rollers to form a dough sheet with the thickness of 0.82 mm;
(5) cutting and shearing the dough sheet prepared in the step (4), and then conveying the dough sheet to a drying room for drying and dehydrating to obtain dry noodles;
(6) and finally, putting the dried noodles prepared in the step (5) on a shelf, cutting, inspecting, packaging and warehousing.
Wherein,
the total amount of water added in the step (2) is 35.42 percent of the total weight of the wheat flour, the yam flour, the salt and the sodium carbonate;
the specific method of the step (3) is as follows:
A. adding wheat flour into a dough kneading pot, pouring the weighed raw yam flour into the dough kneading pot, and mixing and stirring for 60 seconds;
B. pouring the weighed cooked yam powder into a dough kneading pot, and mixing and stirring for 60 seconds;
the drying room in the step (5) is dehydrated and dried in 4 zones;
the preparation method of the raw Chinese yam powder comprises the following steps: cutting the yam qualified by cleaning and screening into slices with the thickness of 2mm, then putting the slices into a microwave oven, adjusting the water content to 12%, starting to automatically dry for 4 hours until the water content of the yam after drying is 11%, and finally crushing the yam slices in a crusher with the requirement of 110 meshes.
The preparation method of the cooked yam powder comprises the following steps: cutting the yam qualified by cleaning and screening into slices with the thickness of 3mm, then placing the slices into a microwave oven, regulating the water content to 12%, starting to automatically dry the yam for 5 hours, controlling the water content of the dried yam to be 11%, placing the dried yam slices into a double-layer pot to fry, controlling the temperature to be 140 ℃, manually frying until the yam slices are fried to be light yellow, then placing the yam slices into the microwave oven to sterilize for 9 seconds, and finally crushing the yam slices in a crusher, wherein the crushing mesh number is required to be 120 meshes.
In the invention, when the fine dried noodles are dried, the working conditions of the drying room are as follows:
although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Claims (9)
1. The Chinese yam fine dried noodles are characterized by being prepared from the following raw materials in percentage by weight: 4 to 14 percent of yam powder, 85.15 to 95.15 percent of wheat flour, 0.83 percent of salt and 0.02 percent of sodium carbonate.
2. The yam fine dried noodles as claimed in claim 1, wherein: the yam powder comprises 8-12% of raw yam powder and 88-92% of cooked yam powder.
3. The yam fine dried noodles as claimed in claim 2, wherein the yam fine dried noodles are prepared from the following raw materials in percentage by weight: 8% of yam flour, 91.15% of wheat flour, 0.83% of salt and 0.02% of sodium carbonate.
4. The method for preparing the yam fine dried noodles as claimed in claim 2, which is characterized by comprising the following steps:
(1) respectively weighing wheat flour, yam flour, salt and sodium carbonate according to the weight percentage for later use;
(2) determining the water adding amount according to the total weight of the wheat flour, the yam flour, the salt and the sodium carbonate in the step (1), then adding 1/4-1/2 volume of water into a brine tank, starting a stirrer of the brine tank, adding the salt and the sodium carbonate, adding the rest water into the brine tank, and uniformly stirring for 12-18 minutes to obtain a brine mixture;
(3) adding the wheat flour and the yam flour weighed in the step (1) into a dough kneading pot, stirring for 100-180 seconds, then adding the saline water mixture prepared in the step (2), and mechanically stirring to form a loose dough;
(4) curing the dough prepared in the step (3) by a curing belt, and calendering by 9 rollers to form a dough sheet with the thickness of 0.78-0.96 mm;
(5) cutting and shearing the dough sheet prepared in the step (4), and then conveying the dough sheet to a drying room for drying and dehydrating to obtain dry noodles;
(6) and finally, putting the dried noodles prepared in the step (5) on a shelf, cutting, inspecting, packaging and warehousing.
5. The preparation method of the yam fine dried noodles as claimed in claim 4, which is characterized in that: the total amount of water added in the step (2) is 35.42 percent of the total weight of the wheat flour, the yam flour, the salt and the sodium carbonate.
6. The preparation method of the yam fine dried noodles as claimed in claim 4, wherein the specific method in the step (3) is as follows:
A. adding wheat flour into a dough kneading pot, pouring the weighed raw yam flour into the dough kneading pot, and mixing and stirring for 50-90 seconds;
B. pouring the weighed cooked yam powder into a dough kneading pot, and mixing and stirring for 50-90 seconds.
7. The preparation method of the yam fine dried noodles as claimed in claim 4, which is characterized in that: and (5) dehydrating and drying the drying room in 4 zones.
8. The yam fine dried noodles as claimed in claim 2, wherein the preparation method of the raw yam powder is as follows: cutting the yam qualified by cleaning and screening into slices with the thickness of 2-3mm, then putting the slices into a microwave oven, adjusting the moisture content to 12%, starting to automatically dry for 4-5 hours, wherein the moisture content of the dried yam is 10% -12%, and finally crushing the yam slices in a crusher with the crushing mesh number of 90-120 meshes.
9. The yam fine dried noodles as claimed in claim 2, wherein the preparation method of the cooked yam powder is as follows: cutting the yam qualified by cleaning and screening into slices with the thickness of 2-3mm, then placing the slices into a microwave oven, regulating the water content to 12%, starting to automatically dry the yam for 4-5 hours, controlling the water content of the dried yam to 10% -12%, placing the dried yam slices into a double-layer pot to fry, controlling the temperature to be 160 ℃ for frying, manually stir-frying until the yam slices are fried to light yellow, then placing the yam slices into the microwave oven for sterilization for 8-10 seconds, and finally crushing the yam slices in a crusher, wherein the crushing mesh number is required to be 110 meshes and 130 meshes.
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