CN109645452A - A kind of hand rolls the preparation method of mealy potato - Google Patents
A kind of hand rolls the preparation method of mealy potato Download PDFInfo
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- CN109645452A CN109645452A CN201910090294.4A CN201910090294A CN109645452A CN 109645452 A CN109645452 A CN 109645452A CN 201910090294 A CN201910090294 A CN 201910090294A CN 109645452 A CN109645452 A CN 109645452A
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- potato
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- potato starch
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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
Abstract
The invention discloses the preparation methods that a kind of hand rolls mealy potato, include the following steps: one, 5-7 kilograms of pure water is added in pot, it is boiled, prepare the potato starch for being 5 percent with water ratio, being sprinkled into boiled water bit by bit is stirred always in water, after potato starch has been spread, it is stirred evenly in pot, at starchiness in pot, until potato starch is completely well-done, it sets aside, maintains the temperature at 90 degree or more；Two, it 20-30 kilograms of potato starch, 0.1-0.15 kilograms of alum, stirs evenly, is put into basin；Three, prepare 4 kilograms of warm water of 30-40 degree；Four, by step 1, boiled soup is directly poured into potato starch; placement a few minutes and etc.; hand produced by the present invention rolls mealy potato in the present invention, dietary fiber rich in, and the method for the present invention production is simple; controllable in technique; can large-scale production, potato vermicelli delicious flavour is unique, is the old and young suitable cuisines that are situated between; nutrition is enriched again, has starch abundant to can satisfy the demand in market.
Description
Technical field
The present invention relates to the preparation methods that food processing technology field more particularly to a kind of hand roll mealy potato.
Background technique
Potato is one of Chinese five big staple foods, and nutritive value is high, adaptive faculty is strong, yield is big, is that the whole world is the third-largest important
Cereal crops, be only second to wheat and corn.Potato dietary fiber rich in, documents suggest that its content and apple one
Sample is more, therefore stomach and intestine are slower to the absorption of potato, after eating potatoes, rests on time in enteron aisle much longer than rice, so
It with more satiety, while can also help to take away some greases and rubbish, there is certain catharsis and toxin expelling effect.Potato is a kind of
Alkaline vegetable dish is conducive to internal acid-base balance, adjusts constitution, and long-term consumption can be with the easy lean body mass of variable body alkalinity.In addition, potato is also
Containing multivitamin and oxidation resistant polyphenol components, weight loss can be helped.Potato is carbohydrate, but it contains
Amount is only 1/4 or so of equivalent weight rice.Studies have shown that the starch in potato is a kind of resistant starch, has and reduce fat
The effect of cell, meanwhile, potato is practically free of fat, and 100g potato fat content is only 0.2g.
Summary of the invention
The present invention provides the preparation methods that a kind of hand rolls mealy potato, include the following steps:
One, 5-7 kilograms of pure water is added in pot, it is boiled, prepare and potato starch that water ratio is 5 percent, a bit
Being sprinkled into boiled water for a bit, is stirred always in water, after potato starch has been spread, is stirred evenly in pot, at starchiness in pot, until soil
Beans starch is completely well-done, sets aside, and maintains the temperature at 90 degree or more；
Two, it 20-30 kilograms of potato starch, 0.1-0.15 kilograms of alum, stirs evenly, is put into basin；
Three, prepare 4 kilograms of warm water of 30-40 degree；
Four, by step 1, boiled soup is directly poured into potato starch, places a few minutes, until temperature is at 80 degree,
It is stirred, in the warm water being added in step 3, beginning and face, until it is uniform with face, it is put into incubator and is kept the temperature；
Five, it is in step 4 and 4.5 kilograms of dough good to take out, and starts to knead dough, until dough surface is smooth；
Six, dough is rolled out with rolling pin, with a thickness of 2-4 millimeters；
Seven, the face rolled out is slitting, and width is 2-4 millimeters；
Eight, pure water is added in pot, it is boiled, 2% potato starch is added in boiled water, stirs evenly, what will be cut
In noodles tripping in pot.Water boils one minute after opening, and is pulling out；
Nine, cold water is added in basin, the vermicelli pulled out in pot are put into cold water excessively cool, after being stranded solid carbon dioxide part, is put on chopping board,
The soybean oil that 1% is smeared on vermicelli, cools, completes.
Of the invention is further described, 25 kilograms of potato starch in the step 2,0.12 kilogram of alum.
Of the invention is further described, in the step 6 and step 7, is rolled out dough with rolling pin, with a thickness of 3
Millimeter, the face rolled out is slitting, and width is 3 millimeters；
By adopting the above technical scheme, it has the following beneficial effects:
Hand produced by the present invention rolls mealy potato in the present invention, and dietary fiber rich in, the method for the present invention production is simple,
Controllable in technique, can large-scale production, potato vermicelli delicious flavour is unique, is the old and young suitable cuisines that are situated between, nutrition is again abundant, has
Starch abundant can satisfy the demand in market.
Specific embodiment
Embodiment 1: a kind of hand rolls the preparation method of mealy potato, includes the following steps:
One, 5-7 kilograms of pure water is added in pot, it is boiled, prepare and potato starch that water ratio is 5 percent, a bit
Being sprinkled into boiled water for a bit, is stirred always in water, after potato starch has been spread, is stirred evenly in pot, at starchiness in pot, until soil
Beans starch is completely well-done, sets aside, and maintains the temperature at 90 degree or more；
Two, it 25 kilograms of potato starch, 0.12 kilogram of alum, stirs evenly, is put into basin；
Three, prepare 4 kilograms of warm water of 30-40 degree；
Four, by step 1, boiled soup is directly poured into potato starch, places a few minutes, until temperature is at 80 degree,
It is stirred, in the warm water being added in step 3, beginning and face, until it is uniform with face, it is put into incubator and is kept the temperature；
Five, it is in step 4 and 4.5 kilograms of dough good to take out, and starts to knead dough, until dough surface is smooth；
Six, dough is rolled out with rolling pin, with a thickness of 3 millimeters；
Seven, the face rolled out is slitting, and width is 3 millimeters；
Eight, pure water is added in pot, it is boiled, 2% potato starch is added in boiled water, stirs evenly, what will be cut
In noodles tripping in pot.Water boils one minute after opening, and is pulling out；
Nine, cold water is added in basin, the vermicelli pulled out in pot are put into cold water excessively cool, after being stranded solid carbon dioxide part, is put on chopping board,
The soybean oil that 1% is smeared on vermicelli, cools, completes.
By adopting the above technical scheme, it has the following beneficial effects:
Hand produced by the present invention rolls mealy potato in the present invention, and dietary fiber rich in, the method for the present invention production is simple,
Controllable in technique, can large-scale production, potato vermicelli delicious flavour is unique, is the old and young suitable cuisines that are situated between, nutrition is again abundant, has
Starch abundant can satisfy the demand in market.
The foregoing describe basic principles and main features of the invention, It should be understood by those skilled in the art that of the invention
It is not restricted to the described embodiments, the above embodiments and description only illustrate the principle of the present invention, is not departing from
Under the premise of spirit and scope of the invention, various changes and improvements may be made to the invention, these changes and improvements both fall within requirement
In the scope of the invention of protection, invents claimed range and be defined by the appending claims and its equivalent thereof.
Claims (3)
1. the preparation method that a kind of hand rolls mealy potato, which comprises the steps of:
One, 5-7 kilograms of pure water is added in pot, it is boiled, prepare and potato starch that water ratio is 5 percent, bit by bit
Be sprinkled into boiled water, stir always in water, after potato starch has been spread, stirred evenly in pot, at starchiness in pot, until potato forms sediment
Powder is completely well-done, sets aside, and maintains the temperature at 90 degree or more；
Two, it 20-30 kilograms of potato starch, 0.1-0.15 kilograms of alum, stirs evenly, is put into basin；
Three, prepare 4 kilograms of warm water of 30-40 degree；
Four, by step 1, boiled soup is directly poured into potato starch, places a few minutes, until temperature is at 80 degree, is carried out
Stirring, in the warm water being added in step 3, beginning and face, until it is uniform with face, it is put into incubator and is kept the temperature；
Five, it is in step 4 and 4.5 kilograms of dough good to take out, and starts to knead dough, until dough surface is smooth；
Six, dough is rolled out with rolling pin, with a thickness of 2-4 millimeters；
Seven, the face rolled out is slitting, and width is 2-4 millimeters；
Eight, pure water is added in pot, it is boiled, 2% potato starch is added in boiled water, stirs evenly, in the noodles that will be cut
In tripping in pot.Water boils one minute after opening, and is pulling out；
Nine, cold water is added in basin, the vermicelli pulled out in pot are put into cold water excessively cool, after being stranded solid carbon dioxide part, is put on chopping board, in powder
The soybean oil that 1% is smeared on item, cools, completes.
2. the preparation method that a kind of hand according to claim 1 rolls mealy potato, which is characterized in that potato in the step 2
25 kilograms of starch, 0.12 kilogram of alum.
3. the preparation method that a kind of hand according to claim 1 rolls mealy potato, which is characterized in that the step 6 and step
In seven, dough is rolled out with rolling pin, with a thickness of 3 millimeters, the face rolled out is slitting, width is 3 millimeters.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910090294.4A CN109645452A (en) | 2019-01-30 | 2019-01-30 | A kind of hand rolls the preparation method of mealy potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910090294.4A CN109645452A (en) | 2019-01-30 | 2019-01-30 | A kind of hand rolls the preparation method of mealy potato |
Publications (1)
| Publication Number | Publication Date |
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| CN109645452A true CN109645452A (en) | 2019-04-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910090294.4A Pending CN109645452A (en) | 2019-01-30 | 2019-01-30 | A kind of hand rolls the preparation method of mealy potato |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976310A (en) * | 2014-05-19 | 2014-08-13 | 华中农业大学 | Potato type all-flour vermicelli or vermicelli sheets and preparation method thereof |
| CN106954790A (en) * | 2017-03-23 | 2017-07-18 | 淮南宜生食品有限公司 | It is a kind of to facilitate handmade noodle preparation method |
-
2019
- 2019-01-30 CN CN201910090294.4A patent/CN109645452A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976310A (en) * | 2014-05-19 | 2014-08-13 | 华中农业大学 | Potato type all-flour vermicelli or vermicelli sheets and preparation method thereof |
| CN106954790A (en) * | 2017-03-23 | 2017-07-18 | 淮南宜生食品有限公司 | It is a kind of to facilitate handmade noodle preparation method |
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