CN102266023A

CN102266023A - Processing method of traditional sweet potato starch noodles

Info

Publication number: CN102266023A
Application number: CN2011102288804A
Authority: CN
Inventors: 张欣
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-08-05
Filing date: 2011-08-05
Publication date: 2011-12-07

Abstract

The invention relates to a processing method of traditional sweet potato starch noodles, and in particular relates to a processing technology which can process sweet potatoes being difficult to place into the starch noodles being easy to collect and long in guarantee period. The process is as follows: cleaning the sweet potatoes, then using a flour milling machine to smash the sweet potatoes and adding water while smashing; using a 0.7-1.5m slurry hanging cloth to filter twice; completely draining water when the water in a pond is clear completely, taking out surface-layer oil meal, then taking out lower-layer starch, hanging to form a starch lump and placing on a drying yard for insolation. 200g of alum is added in 1000g of the starch, 5000g of cold water is further mixed, the mixture is placed into a pot for boiling, stirring is performed continuously and the degree of maturation can achieve 80-90%; the formed paste can be used for making 40-50kg of starch flour; and flour leaking is performed when the water in the pot is boiling. When the starch noodles are settled at the bottom of the pot and float on the water surface again, the starch noodles can be taken out of the pot; and then the starch noodles can be taken to an outdoor place for airing and the starch noodles are further formed after airing to dryness.

Description

A kind of processing method of traditional sweet potato vermicelli

Technical field

The present invention relates to the Ipomoea batatas deep process technology, the sweet potato that specifically a kind of handle is not easy to place is processed into and is easy to collect and the vermicelli process technology of long shelf-life.

Background technology

Because Ipomoea batatas is short standing time, perishable, price is low, and the nutritive value of Ipomoea batatas more and more is subjected to people's favor in recent years, for increasing the Ipomoea batatas income, its nutritive value is rationally utilized, and Ipomoea batatas is processed into vermicelli.

Summary of the invention

Traditional handicraft is that unit carries out small-scale processing with the peasant household generally with bright potato or be raw material, and its production technology is as follows:

1. select potato.Select smooth surface, no disease and pest does not have blue or green head, the Ipomoea batatas that is of moderate size.

2. clean, the Ipomoea batatas of choosing is packed into to be cleaned up in the pond, and Ipomoea batatas two is reamed.

3. pulverize.Ipomoea batatas after cleaning should in time be pulverized.With powder beater Ipomoea batatas is smashed, the Jia Shui while beating beats thin more well more, to improve flour extraction.

4. filter.Hang slurry cloth with 0.7～1.5 meter and filter, filter 2 times.First solution is to rarer, and for the second time to denseer, filtered fluid was gone into the pond after 2 days, and pool inner water is drained, and adds 1/3 of the original water yield and stirs, and refilters once, and filtered fluid is entered the Xiao Chi precipitation.

5. tan by the sun: all clarifications in the pond, water is drained, behind the oil-bound distemper of taking-up top layer, the powder stone roller is hung in lower floor's starch taking-up, be placed on the threshing ground and tan by the sun.Water evaporates one half in the powder stone roller is cut into some parts to the powder stone roller and tans by the sun.The threshing ground is located at the leeward place that faces south, in case contamination by dust.

6. make paste with water and flour.One kilogram of starch is added 200 gram alum, mix 5 kilograms in cold water, put in people's basin.Basin is put in people's pot and is boiled, and constantly stirs, and maturity reaches 8 ninety percent and gets final product.The paste that breaks into can be to 40-50 kilogram starch face.

7. leakage vermicelli.Can try earlier before leaking vermicelli, see whether powder ball suitable, as the vermicelli that leak down not slightly, carefully, constantly be not suitable.Following too fast, and disconnected bar phenomenon takes place, and expression powder slurry is too rare, should mix dried starch and rub, makes face toughness moderate; Following difficulty or speed are too slow, and thickness is irregular again, and table powder slurry is too dried, a little wet starches of Ying Zaijia.Transfer powder to be advisable before leaking vermicelli once to mix up.The powder ball temperature at 30～42 degrees centigrade for well.Get 2 mouthfuls of pots (model is 8) ready, 2 of cold water tanks, strainer are wanted medium-sized 48 holes.When leaking vermicelli, paste will stir evenly, and adds warm water while mixing, and water temperature is 50 ℃.When starch group during from hand, pick up one (), a little hangs naturally, as constantly falling, can leak powder.When leaking vermicelli, prepare one pot of boiling water, when seething with excitement, water in the pot just leaks vermicelli.When the heavy people the bottom of a pan of vermicelli emerges, can take the dish out of the pot again, through a cold water tank cooling, cold water tank be put bent bag, the vermicelli ratio is easier to twist with the fingers and opens like this.Through on the wooden stick, through the cooling of another time cold water tank, constantly swing is till vermicelli are loose with hand reason bunchy.Be placed on indoorly then, take out outdoor cool the solarization after cold.

8. solarization vermicelli.Vermicelli are taken leeward area without shade, and drying the back packing is finished product.

Technique effect

Technique effect of the present invention is, adopts technique scheme, can realize that Ipomoea batatas rationally utilizes, the nutritional labeling height, and vermicelli standing time of being processed into is long, mouthfeel good, be easy to collection and transportation.

Specific embodiment

In vermicelli workshop, native place,, obtain good achievement by following work:

1. select smooth surface, 500 jin in the Ipomoea batatas of no disease and pest.

2. the Ipomoea batatas of choosing is packed in the pond, earth, impurity are washed off, and Ipomoea batatas two is reamed.

3. the Ipomoea batatas after will cleaning is smashed with powder beater, and the Jia Shui while beating beats thin more well more, to improve flour extraction.

4. hanging slurry cloth with 0.7～1.5 meter filters 2 times.First solution is to rarer, and for the second time to denseer, filtered fluid was gone into the pond after 2 days, and pool inner water is drained, and adds 1/3 of the original water yield and stirs, and refilters once, and filtered fluid is entered the Xiao Chi precipitation.

5. all clarifications in the pond drain water, behind the oil-bound distemper of taking-up top layer, the powder stone roller are hung in lower floor's starch taking-up, are placed on the threshing ground and tan by the sun.Water evaporates one half in the powder stone roller is cut into some parts to the powder stone roller and tans by the sun.

6. one kilogram of starch is added 200 gram alum, mix 5 kilograms in cold water, put in people's basin.Basin is put into pot and is boiled, and constantly stirs, and maturity reaches 8 ninety percent and gets final product.The paste that breaks into can be to 40-50 kilogram starch face.

7. select the bright day air to open beginning to leak powder, leak preceding earlier powder ball being mixed of powder and rub, make face toughness moderate.Transfer powder to be advisable before leaking vermicelli once to mix up.The powder ball temperature is at 30～42 degrees centigrade.Get 2 mouthfuls of pots ready, 2 of cold water tanks, strainer are wanted medium-sized 48 holes.When leaking vermicelli, paste will stir evenly, and adds warm water while mixing, and water temperature is 50 ℃.When starch is rolled into a ball from hand, pick up one, a little hangs naturally, as constantly falling, can leak powder.When leaking powder, prepare one pot of boiling water, when seething with excitement, water in the pot just leaks powder.When the heavy people the bottom of a pan of vermicelli emerges again, can take the dish out of the pot, through a cold water tank cooling, through on the wooden stick, through the cooling of another time cold water tank, constantly swing is till vermicelli are loose with hand reason bunchy.Be placed on indoorly then, take out outdoor drying after cold.

Claims

1. because Ipomoea batatas is short standing time, and perishable, price is low, and the nutritive value of Ipomoea batatas more and more is subjected to people's favor in recent years,, its nutritive value is rationally utilized, Ipomoea batatas is processed into the vermicelli that do not add any anticorrisive agent for increasing the Ipomoea batatas income.Vermicelli standing time of being processed into is long, mouthfeel good, is easy to collection and transportation.Its technology is: Ipomoea batatas is cleaned the back Ipomoea batatas is smashed the Jia Shui while beating with powder beater.Hanging slurry cloth with 0.7～1.5 meter filters 2 times.All clarifications drain water in the pond, behind the oil-bound distemper of taking-up top layer, the powder stone roller are hung in lower floor's starch taking-up, are placed on the threshing ground and tan by the sun.One kilogram of starch is added 200 gram alum, mix 5 kilograms in cold water, put in people's pot and boil, break into paste, can stir 40-50 kilogram starch face.When leaking silk, when seething with excitement, water in the pot just leaks silk.When the heavy people the bottom of a pan of strand emerges again, can take the dish out of the pot, through a cold water tank cooling, through on the wooden stick, through the cooling of another time cold water tank, constantly swing is till vermicelli are loose with hand reason bunchy.Take out outdoor airing then, dry the back vermicelli.