CN111990634A - Method for processing manual sweet potato vermicelli - Google Patents
Method for processing manual sweet potato vermicelli Download PDFInfo
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- CN111990634A CN111990634A CN202010891193.XA CN202010891193A CN111990634A CN 111990634 A CN111990634 A CN 111990634A CN 202010891193 A CN202010891193 A CN 202010891193A CN 111990634 A CN111990634 A CN 111990634A
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Classifications
-
- 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
- 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
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a method for processing manual sweet potato vermicelli, which comprises the following steps: cleaning and grinding sweet potatoes; extracting sweet potato starch; thickening; rubbing the powder; preparing vermicelli; and (5) airing the vermicelli. The manual sweet potato vermicelli processing method adopts the vermicelli manufactured by the methods of manual pulping, firewood cooking and the like, is glittering and translucent, brown and transparent, has consistent thickness, does not adopt auxiliary materials such as alum, edible gum and the like in the production process, keeps the original sweet potato taste and original nutrition, is safe and sanitary to eat, does not cause paste after cooking, has good ductility, good chewing property, can not be thoroughly cooked for a long time, has no broken vermicelli, has good taste and is rich in nutrition.
Description
Technical Field
The invention relates to the technical field of processing of sweet potato vermicelli, in particular to a manual processing method of sweet potato vermicelli.
Background
The sweet potato vermicelli is an ancient traditional food in China, is made from sweet potatoes serving as a raw material, has the characteristics of no rotten after long-time cooking, faint scent and delicious taste and various eating methods, and is a popular food for the masses in most regions in China.
The sweet potato vermicelli is prepared by processing fresh sweet potato into starch and then processing the starch into vermicelli, or directly processing the vermicelli by using the starch as the raw material. The vermicelli processing method comprises a traditional process and a modern process. The traditional process is generally completed by the steps of potato selection, cleaning, crushing, filtering, solarization, pulping, silk leakage, silk sunning and the like.
The hand-made sweet potato vermicelli in the fermented glutinous rice field is called 'fermented glutinous rice sweet potato vermicelli' for short, the fermented glutinous rice field is positioned in the mountains of snow peaks in Hunan province, the weather is pleasant, and the sweet potato vermicelli is spring in four seasons, and is an ideal field for producing and planting high-quality agricultural products. A large number of advanced technologies and high-quality grain, oil, fruit and vegetable products are introduced successively, and the produced products are green and pollution-free products due to the superior geographical positions.
However, the sweet potato vermicelli processed by the traditional processing method has different thicknesses, which not only influences the grade, but also influences the taste; and the vermicelli is processed only by using starch contained in the sweet potatoes, so that resources are wasted, the nutrition is single, other nutritional ingredients in the sweet potatoes are kicked off, and the nutritional structure in daily diet is influenced, so that improvement is urgently needed.
Disclosure of Invention
The invention aims to overcome the technical problems in the prior art, and provides a manual sweet potato vermicelli processing method, vermicelli prepared by adopting methods of manual pulping, firewood cooking and the like is crystal clear, brown and transparent, and has consistent thickness, auxiliary materials such as alum, edible gum and the like are not adopted in the production process, the original sweet potato taste and original taste nutrition are kept in the vermicelli, the vermicelli is safe and sanitary to eat, the cooking does not get burnt, the ductility is good, the chewing is good, the vermicelli is not broken after being cooked for a long time, the mouthfeel is good, the nutrition is rich, and the problems in the background technology can be effectively solved.
In order to solve the technical problems, the invention provides the following technical scheme:
the invention provides a method for processing manual sweet potato vermicelli, which comprises the following steps:
s1: cleaning and grinding sweet potatoes;
s2: extracting sweet potato starch;
s3: thickening;
s4: rubbing the powder;
s5: preparing vermicelli;
s6: and (5) airing the vermicelli.
As a preferable scheme, the washing and grinding of the sweet potatoes in the step S1 includes:
and (3) carrying out three-stage cleaning and decontamination on the sweet potatoes, pouring the sweet potatoes into a wooden barrel with the diameter of about 1m and the height of about 80cm, continuously adding water, rotating and stirring by using a hoe or a wooden stick, repeatedly changing the water for three times, cleaning, fishing out, draining, and grinding the sweet potatoes in a grinder to obtain the sweet potato primary pulp.
As a preferable scheme, the sweet potato starch extraction in step S2 includes:
carrying out three-level extrusion filtration on the raw juice, namely extruding the sweet potato raw juice by 1: 2, adding water, stirring uniformly, and filtering by adding proper clear water again by using a refined cloth bag under manual pressure;
after filtering, stirring in a wooden barrel by using a wooden stick until vortexing in the barrel is started, stopping stirring, removing impurities floating on the surface, standing and precipitating for three times, and pouring out turbid water in the barrel after twelve hours to leave sediment at the bottom layer in the barrel;
manually mashing the precipitate in the barrel by scraping, adding five-component clear water, uniformly stirring with manual assistance to dissolve the five-component clear water into turbid starch water slurry, manually filtering with a refined cloth bag, and filtering impurities in the uniformly stirred starch water slurry.
As a preferable scheme, the extraction of the sweet potato starch in step S3 further includes:
and after filtering, stirring the starch water slurry in the wooden barrel to form vortex, stopping stirring, fishing out impurities on the surface layer, stopping stirring after three times, standing for precipitation for twelve hours, removing water and retaining powder, namely extracting high-quality wet starch.
As a preferable scheme, the thickening in step S3 includes:
firstly, taking a proper amount of refined sweet potato starch, mixing the refined sweet potato starch with the weight ratio of 1: 2, mixing and fully stirring the mixture with water at the temperature of between 85 and 95 ℃ until the mixture is gelatinized, and simultaneously blending raw gordon euryale with cold water, wherein the ratio of the cooked gordon euryale to the raw gordon euryale is 1: 2.
As a preferable scheme, the rubbing in step S4 includes:
adding cooked gorgon euryale into sweet potato starch at normal temperature according to the ratio of 1: 30, adding blended raw gorgon euryale, stirring alternately by using two hands of four persons of strong and exquisite labor, slowly adding clear water to adjust the water content to 50%, then starting to rub and pulp, rubbing the two hands of the four persons from top to bottom and from left to right until the surfaces of the powder are free from pimples, smooth and non-sticky, and when the temperature is reduced to 20-26 ℃, using the two hands to hold a mass of rubbed powder to enable the powder to naturally and uniformly flow into a silk strip shape from top to bottom along finger seams, and then placing the powder in a perforated powder ladle to test powder leakage, wherein the lower flow speed is uniform.
As a preferable scheme, the powder making yarn in step S5 includes:
the kneaded powder dough is put into a prepared powder ladle with holes, one end of a long towel is tied on a bar of the powder ladle, and the other end of the long towel is tied on a hand handle of a palm ladle, so that the hand power can be saved. Then, beating the leaked vermicelli with a fist uniformly and forcefully and falling into a water and vermicelli pot, wherein the water temperature in the water and vermicelli pot is controlled to be 85-95 ℃, the vermicelli can be turned into a ball shape when the temperature is too low, and the vermicelli is brittle and easy to break when the temperature is too high;
when the vermicelli floats out of the vermicelli pot, taking a bamboo stick with the diameter of about 3cm and the length of about 1m, which is prepared in advance, gently pulling the vermicelli out along with water flow, putting the vermicelli into a water tank with the temperature of 5-20 ℃, carrying out water cooling, washing and cooling along with water in the water tank for the second time, taking out, stringing the vermicelli by using a bamboo stick with the length of about 1.3m and the diameter of about 2-3 cm, wherein the length of each stick is preferably 60cm, and the longest length is not more than 80 cm.
As a preferable scheme, the vermicelli airing step S6 includes:
after the vermicelli is stringed, drying part of water until water drops are not dropped downwards, putting the vermicelli into a cold storage at the temperature of minus 5-10 ℃, slightly frosting the vermicelli in the cold storage, taking out the vermicelli, and airing the vermicelli in an airing shed;
and (5) airing until the water content is 10-15%, then warehousing, and packaging according to the requirements of customers when the airing temperature of the vermicelli is consistent with the room temperature.
One or more technical schemes provided by the invention at least have the following technical effects or advantages:
1. the manual processing technical index of the sweet potato vermicelli is that the sweet potato raw material is cleaned in three stages, the silt and partial outer skin on the surface of the fresh sweet potato are removed,
2. the vermicelli made by the methods of manual pulping, firewood cooking and the like is crystal clear, brown and transparent, and consistent in thickness, auxiliary materials such as alum, edible gum and the like are not adopted in the production process, the original sweet potato taste and original taste nutrition are kept in the vermicelli, the vermicelli is safe and sanitary to eat, the vermicelli is not burnt by cooking, the ductility is good, the chewing strength is good, the vermicelli is not broken after being cooked for a long time, the mouthfeel is good, and the nutrition is rich.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In order to better understand the technical solutions, the technical solutions will be described in detail with reference to specific embodiments.
Example (b):
the embodiment provides a method for processing manual sweet potato vermicelli, which comprises the following steps:
s1: cleaning and grinding sweet potatoes, cleaning and decontaminating the sweet potatoes at a third stage, pouring the sweet potatoes into a wooden barrel with the diameter of about 1m and the height of about 80cm, continuously adding water, rotating and stirring by using a hoe or a wooden stick, repeatedly changing water for three times, cleaning, fishing out, draining water, and grinding the sweet potatoes in a grinder to obtain sweet potato primary pulp;
s2: extracting sweet potato starch, performing three-level extrusion filtration on primary pulp, and mixing the primary pulp of the sweet potato with a weight ratio of 1: 2, adding water, stirring uniformly, and filtering by adding proper clear water again by using a refined cloth bag under manual pressure;
after filtering, stirring in a wooden barrel by using a wooden stick until vortexing in the barrel is started, stopping stirring, removing impurities floating on the surface, standing and precipitating for three times, and pouring out turbid water in the barrel after twelve hours to leave sediment at the bottom layer in the barrel;
manually mashing the precipitate in the barrel by forcibly scraping out the precipitate, adding five-component clear water, uniformly stirring by manual assistance to dissolve the five-component clear water into turbid starch water slurry, manually filtering by using a refined cloth bag again, and filtering impurities in the uniformly stirred starch water slurry;
s3: adding starch, filtering, stirring the starch slurry in a wooden barrel to form vortex, stopping stirring, taking out impurities on the surface layer, stopping stirring after three times, standing for precipitation for twelve hours, removing water and retaining powder, namely extracting high-quality wet starch;
firstly, taking a proper amount of refined sweet potato starch, mixing the refined sweet potato starch with the weight ratio of 1: 2, mixing water at 85-95 ℃ and fully stirring until gelatinization, and simultaneously blending raw gordon euryale with cold water, wherein the ratio of cooked gordon euryale to raw gordon euryale is 1: 2;
s4: rubbing powder, namely adding cooked gorgon euryale into sweet potato starch at normal temperature according to the proportion of 1: 30, then adding blended raw gorgon euryale, respectively and alternately stirring by using two hands of four persons of strong labor, slowly adding clear water to adjust the water content to 50%, then starting rubbing and pulping, rubbing the two hands of the four persons from top to bottom and from left to right until the surface of the powder is free from pimples, smooth and sticky, and when the temperature is reduced to 20-26 ℃, using the two hands to hold a mass of rubbed powder to enable the powder to naturally and uniformly flow into a silk strip shape along the finger seam from top to bottom, and then putting the powder into a powder ladle with holes to test powder leakage, wherein the lower flow speed is uniform;
s5: the vermicelli is made by putting the kneaded dough into a prepared perforated vermicelli spoon, and tying one end of a long towel on the bar of the vermicelli spoon and the other end on the hand of the palm spoon, so as to save the hand power. Then, beating the leaked vermicelli with a fist uniformly and forcefully and falling into a water and vermicelli pot, wherein the water temperature in the water and vermicelli pot is controlled to be 85-95 ℃, the vermicelli can be turned into a ball shape when the temperature is too low, and the vermicelli is brittle and easy to break when the temperature is too high;
when the vermicelli floats out of the vermicelli pot, taking a bamboo stick with the diameter of about 3cm and the length of about 1m, which is prepared in advance, gently pulling the vermicelli out along with water flow, putting the vermicelli into a water tank with the temperature of 5-20 ℃, carrying out water cooling, washing and cooling along with water in the water tank for the second time, taking out, stringing the vermicelli by using the bamboo stick with the length of about 1.3m and the diameter of about 2-3 cm, wherein the length of each stick is preferably 60cm, and the longest length is not more than 80 cm;
s6: airing the vermicelli, namely airing part of the air-dried vermicelli after the vermicelli is stringed so that water drops can not drip downwards, putting the vermicelli into a refrigeration house at the temperature of minus 5-10 ℃, slightly frosting the vermicelli in the refrigeration house, taking out the vermicelli, and airing the vermicelli in an airing shed;
and (4) airing until the water content is 10-15%, and then warehousing, and packaging according to the requirements of customers when the airing temperature of the special vermicelli is consistent with the room temperature.
Generally, according to a manual extraction method, 150 jin of dry sweet potato starch can be extracted from every 1000 jin of fresh sweet potato blocks. The starch manually extracted by manpower can keep about 5 percent of original sugar content and a small amount of cellulose, protein, pectin, ash and the like in sweet potatoes, and the sweet potatoes comprise the following nutritional ingredients: fat, protein, vitamins (E, B1, B2 and C), carbohydrate, amino acid, pectin, selenium, various mineral substances and the like, which have the reputation of long-life food, and sweet potato vermicelli made from sweet potato starch has the advantages of fresh and sweet taste, no paste after long-term cooking and is one of special local products in grotto areas.
The technical index of the manual processing of the sweet potato vermicelli is three-stage cleaning of the sweet potato raw material, and removal of silt and partial outer skin on the surface of fresh sweet potatoes.
The vermicelli made by the methods of manual pulping, firewood cooking and the like is crystal clear, brown and transparent, and consistent in thickness, auxiliary materials such as alum, edible gum and the like are not adopted in the production process, the original sweet potato taste and original taste nutrition are kept in the vermicelli, the vermicelli is safe and sanitary to eat, the vermicelli is not burnt by cooking, the ductility is good, the chewing strength is good, the vermicelli is not broken after being cooked for a long time, the mouthfeel is good, and the nutrition is rich.
Finally, it should be noted that: 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 changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A method for processing manual sweet potato vermicelli is characterized by comprising the following steps: the method comprises the following steps:
s1: cleaning and grinding sweet potatoes;
s2: extracting sweet potato starch;
s3: thickening;
s4: rubbing the powder;
s5: preparing vermicelli;
s6: and (5) airing the vermicelli.
2. The processing method of the manual sweet potato vermicelli as claimed in claim 1, wherein the processing method comprises the following steps: the washing and grinding of the sweet potatoes in the step S1 includes:
and (3) carrying out three-stage cleaning and decontamination on the sweet potatoes, pouring the sweet potatoes into a wooden barrel with the diameter of about 1m and the height of about 80cm, continuously adding water, rotating and stirring by using a hoe or a wooden stick, repeatedly changing the water for three times, cleaning, fishing out, draining, and grinding the sweet potatoes in a grinder to obtain the sweet potato primary pulp.
3. The processing method of the manual sweet potato vermicelli as claimed in claim 2, wherein the processing method comprises the following steps: the sweet potato starch extraction in step S2 includes:
carrying out three-level extrusion filtration on the raw juice, namely extruding the sweet potato raw juice by 1: 2, adding water, stirring uniformly, and filtering by adding proper clear water again by using a refined cloth bag under manual pressure;
after filtering, stirring in a wooden barrel by using a wooden stick until vortexing in the barrel is started, stopping stirring, removing impurities floating on the surface, standing and precipitating for three times, and pouring out turbid water in the barrel after twelve hours to leave sediment at the bottom layer in the barrel;
manually mashing the precipitate in the barrel by scraping, adding five-component clear water, uniformly stirring with manual assistance to dissolve the five-component clear water into turbid starch water slurry, manually filtering with a refined cloth bag, and filtering impurities in the uniformly stirred starch water slurry.
4. The processing method of the manual sweet potato vermicelli as claimed in claim 3, wherein the processing method comprises the following steps: the sweet potato starch extraction in step S3 further includes:
and after filtering, stirring the starch water slurry in the wooden barrel to form vortex, stopping stirring, fishing out impurities on the surface layer, stopping stirring after three times, standing for precipitation for twelve hours, removing water and retaining powder, namely extracting high-quality wet starch.
5. The processing method of the manual sweet potato vermicelli as claimed in claim 4, wherein the processing method comprises the following steps: the thickening in step S3 includes:
firstly, taking a proper amount of refined sweet potato starch, mixing the refined sweet potato starch with the weight ratio of 1: 2, mixing and fully stirring the mixture with water at the temperature of between 85 and 95 ℃ until the mixture is gelatinized, and simultaneously blending raw gordon euryale with cold water, wherein the ratio of the cooked gordon euryale to the raw gordon euryale is 1: 2.
6. The processing method of the manual sweet potato vermicelli as claimed in claim 5, wherein the processing method comprises the following steps: the powder kneading in step S4 includes:
adding cooked gorgon euryale into sweet potato starch at normal temperature according to the ratio of 1: 30, adding blended raw gorgon euryale, stirring alternately by using two hands of four persons of strong and exquisite labor, slowly adding clear water to adjust the water content to 50%, then starting to rub and pulp, rubbing the two hands of the four persons from top to bottom and from left to right until the surfaces of the powder are free from pimples, smooth and non-sticky, and when the temperature is reduced to 20-26 ℃, using the two hands to hold a mass of rubbed powder to enable the powder to naturally and uniformly flow into a silk strip shape from top to bottom along finger seams, and then placing the powder in a perforated powder ladle to test powder leakage, wherein the lower flow speed is uniform.
7. The processing method of the manual sweet potato vermicelli as claimed in claim 6, wherein the processing method comprises the following steps: the powder making yarn in step S5 includes:
putting the kneaded flour dough into a flour ladle with holes prepared in advance, tying one end of a long towel on a bar of the flour ladle and the other end of the long towel on a hand of a palm ladle, saving hand power, then beating the leaked vermicelli with a fist uniformly and forcefully and falling into a water-boiling flour pot, controlling the water temperature in the water-boiling flour pot to be between 85 and 95 ℃, enabling the vermicelli to be in a dough shape when the temperature is too low, and enabling the vermicelli to be crisp and easy to break when the temperature is too high;
when the vermicelli floats out of the vermicelli pot, taking a bamboo stick with the diameter of about 3cm and the length of about 1m, which is prepared in advance, gently pulling the vermicelli out along with water flow, putting the vermicelli into a water tank with the temperature of 5-20 ℃, carrying out water cooling, washing and cooling along with water in the water tank for the second time, taking out, stringing the vermicelli by using a bamboo stick with the length of about 1.3m and the diameter of about 2-3 cm, wherein the length of each stick is preferably 60cm, and the longest length is not more than 80 cm.
8. The processing method of the manual sweet potato vermicelli as claimed in claim 7, wherein the processing method comprises the following steps: the bean vermicelli airing step S6 comprises the following steps:
after the vermicelli is stringed, drying part of water until water drops are not dropped downwards, putting the vermicelli into a cold storage at the temperature of minus 5-10 ℃, slightly frosting the vermicelli in the cold storage, taking out the vermicelli, and airing the vermicelli in an airing shed;
and (5) airing until the water content is 10-15%, then warehousing, and packaging according to the requirements of customers when the airing temperature of the vermicelli is consistent with the room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010891193.XA CN111990634A (en) | 2020-08-30 | 2020-08-30 | Method for processing manual sweet potato vermicelli |
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