CN103120289A - Making method of potato starch noodles - Google Patents
Making method of potato starch noodles Download PDFInfo
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- CN103120289A CN103120289A CN2011103689722A CN201110368972A CN103120289A CN 103120289 A CN103120289 A CN 103120289A CN 2011103689722 A CN2011103689722 A CN 2011103689722A CN 201110368972 A CN201110368972 A CN 201110368972A CN 103120289 A CN103120289 A CN 103120289A
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Abstract
The invention discloses a making method of potato starch noodles, which relates to a making method for starch noodles. The method comprises the following steps of: cleaning potatoes; grinding the potatoes, filtering the ground potatoes, adding winter cherry to the potatoes for stirring for depositing, removing floating water from deposited starch juice, uniformly stirring the starch juice and clear water, depositing and dewatering the mixture, hanging the mixture in a bag after starch is lifted, breaking the mixture into pieces, fumigating the mixture in a closed container by sulfur, stirring the mixture with warm water into dilute starch paste in a basin, pouring hot water into the prepared dilute starch paste, stirring until the starch is transparent and uniform to obtain a starch solution, mixing the starch solution with wet starch, and adding alum powder accounting for 0.3%-0.6% of the total amount of the starch before dough making; and placing the prepared starch paste into a starch leaking ladle, adding the starch paste while leaking and beating, uniformly leaking starch noodles, pouring the uniform starch noodles into a pot while the level of water in the pot is kept equal to that in the starch noodle leaking state for facilitating dipping of the boiled starch noodles from the pot into cold water, and drying the spooned starch noodles on starch noodle rods. The method is convenient and quick and is very suitable for small-scale processing of the self-made starch noodles, and the produced starch noodles are uniform in thickness and good in mouth feel.
Description
Technical field
The present invention relates to a kind of method of making bean vermicelli, particularly relate to a kind of preparation method of potato bean vermicelli.
Background technology
Bean vermicelli is the food that people often use, its rapid and convenient, obtain a lot of people's approval and like, its consumption is very large, so for general producer or individual, can make by manufacture craft eaily, but its manufacturing process still has certain difficulty, need to be grasped key operation process wherein, the bean vermicelli of making so could be attractive in appearance, and nutrition and mouthfeel are good.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of potato bean vermicelli, the method is convenient and swift, and be fit to very much processing on a small scale and certainly make bean vermicelli, and the bean vermicelli even thickness of producing, mouthfeel is good.
The objective of the invention is to realize by following technical proposal: a kind of preparation method of potato bean vermicelli is characterized in that comprising the following steps:
Potato washes away silt and the dirt of epidermis;
The potato of cleaning is pulverized filtered, add appropriate wintercherry and stir precipitation, the powder juice that precipitation is good is got rid of rapidly and is swum to cut out the black powder in upper strata and add a clear water again and stir evenly with wooden stick, precipitation, draining, a powder bull ladle, make starch pure white to increase viscous force, after bull ladle, available hand is broken slabbing off with the fingers and thumb to be placed in closed container smoked with sulphur;
Press 2 warm water extraordinarily of starch quality in basin, mixing into rare powder sticks with paste, again boiling water is poured into rapidly in the rare powder paste that mixes up, stir with wooden stick, to powder transparent evenly the pasty mixture of starch and water, the pasty mixture of starch and water being mixed with wet starch, is 48～50% with the face water content that becomes again, and also will add the alum powder of starch total amount 0.3～0.6% in front;
The powder face that to become reconciled is packed in powder leaking ladle, then pats the limit while leaking and add the powder face, turns down on pot after leaking evenly under chalk line again, and in powder wooden dipper and pot, water surface distance is 45～55 centimetres, and the water of heating maintenance simultaneously is crack;
In pot, water maintains an equal level will keep with powder delivery the time, so that with the immersion cold water that takes the dish out of the pot of the bean vermicelli through over-cooking, the bean vermicelli of pulling out dries on the powder pole, gets final product after bean vermicelli dries.
Advantage of the present invention is: this method is convenient and swift, and be fit to very much processing on a small scale and certainly make bean vermicelli, and the bean vermicelli even thickness of producing, mouthfeel is good.
The specific embodiment
The present invention is described further below by specific embodiment:
Embodiment 1
A kind of preparation method of potato bean vermicelli is characterized in that comprising the following steps:
Potato washes away silt and the dirt of epidermis;
The potato of cleaning is pulverized filtered, add appropriate wintercherry and stir precipitation, the powder juice that precipitation is good is got rid of rapidly and is swum to cut out the black powder in upper strata and add a clear water again and stir evenly with wooden stick, precipitation, draining, a powder bull ladle, make starch pure white to increase viscous force, after bull ladle, available hand is broken slabbing off with the fingers and thumb to be placed in closed container smoked with sulphur;
Press 2 warm water extraordinarily of starch quality in basin, mixing into rare powder sticks with paste, again boiling water is poured into rapidly in the rare powder paste that mixes up, stir with wooden stick, to powder transparent evenly the pasty mixture of starch and water, the pasty mixture of starch and water being mixed with wet starch, is 48～50% with the face water content that becomes again, and also will add the alum powder of starch total amount 0.3～0.6% in front;
The powder face that to become reconciled is packed in powder leaking ladle, then pats the limit while leaking and add the powder face, turns down on pot after leaking evenly under chalk line again, and in powder wooden dipper and pot, water surface distance is 45～55 centimetres, and the water of heating maintenance simultaneously is crack;
In pot, water maintains an equal level will keep with powder delivery the time, so that with the immersion cold water that takes the dish out of the pot of the bean vermicelli through over-cooking, the bean vermicelli of pulling out dries on the powder pole, gets final product after bean vermicelli dries.
Embodiment 2
A kind of preparation method of potato bean vermicelli is characterized in that comprising the following steps:
Potato washes away silt and the dirt of epidermis;
The potato of cleaning is pulverized is filtered, add appropriate wintercherry and stir precipitation, wintercherry water by precipitation for the first time swim to deposit separately form, wintercherry consumption depending on temperature.If temperature is 10 ℃ of left and right, the pH value should be transferred to 5.6～6.0; If temperature is more than 20 ℃, the pH value should be transferred to 6.0～6.5.The powder juice that precipitation is good is got rid of rapidly and is swum to cut out the black powder in upper strata and add a clear water again and stir evenly with wooden stick, precipitation, draining, plays the powder bull ladle, makes starch pure white to increase viscous force, and after bull ladle, available hand is broken slabbing off with the fingers and thumb to be placed in closed container smoked with sulphur;
Press 2 warm water extraordinarily of starch quality in basin, mixing into rare powder sticks with paste, again boiling water is poured into rapidly in the rare powder paste that mixes up, stir with wooden stick, to powder transparent evenly the pasty mixture of starch and water, the pasty mixture of starch and water being mixed with wet starch, is 48～50% with the face water content that becomes again, and also will add the alum powder of starch total amount 0.3～0.6% in front;
The powder face that to become reconciled is packed in powder leaking ladle, then pats the limit while leaking and add the powder face, turns down on pot after leaking evenly under chalk line again, and in powder wooden dipper and pot, water surface distance is 45～55 centimetres, and the water of heating maintenance simultaneously is crack;
In pot, water maintains an equal level will keep with powder delivery the time, so that with the immersion cold water that takes the dish out of the pot of the bean vermicelli through over-cooking, the bean vermicelli of pulling out dries on the powder pole, gets final product after bean vermicelli dries.
Claims (1)
1. the preparation method of a potato bean vermicelli, is characterized in that comprising the following steps:
Potato washes away silt and the dirt of epidermis;
The potato of cleaning is pulverized filtered, add appropriate wintercherry and stir precipitation, the powder juice that precipitation is good is got rid of rapidly and is swum to cut out the black powder in upper strata and add a clear water again and stir evenly with wooden stick, precipitation, draining, a powder bull ladle, make starch pure white to increase viscous force, after bull ladle, available hand is broken slabbing off with the fingers and thumb to be placed in closed container smoked with sulphur;
Press 2 warm water extraordinarily of starch quality in basin, mixing into rare powder sticks with paste, again boiling water is poured into rapidly in the rare powder paste that mixes up, stir with wooden stick, to powder transparent evenly the pasty mixture of starch and water, the pasty mixture of starch and water being mixed with wet starch, is 48～50% with the face water content that becomes again, and also will add the alum powder of starch total amount 0.3～0.6% in front;
The powder face that to become reconciled is packed in powder leaking ladle, pat again the limit while leaking and add the powder face, turn down again on pot after leaking evenly under chalk line, powder wooden dipper and 45～55 centimetres of the interior water surface distances of pot, heating simultaneously keeps water crack, maintains an equal level when in pot, water will keep with powder delivery, so that with the immersion cold water that takes the dish out of the pot of the bean vermicelli through over-cooking, the bean vermicelli of pulling out dries on the powder pole, gets final product after bean vermicelli dries.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103689722A CN103120289A (en) | 2011-11-17 | 2011-11-17 | Making method of potato starch noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103689722A CN103120289A (en) | 2011-11-17 | 2011-11-17 | Making method of potato starch noodles |
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| Publication Number | Publication Date |
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| CN103120289A true CN103120289A (en) | 2013-05-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011103689722A Pending CN103120289A (en) | 2011-11-17 | 2011-11-17 | Making method of potato starch noodles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564299A (en) * | 2013-10-28 | 2014-02-12 | 定襄县科隆鑫新能源有限公司 | Vermicelli preparation method |
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2011
- 2011-11-17 CN CN2011103689722A patent/CN103120289A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564299A (en) * | 2013-10-28 | 2014-02-12 | 定襄县科隆鑫新能源有限公司 | Vermicelli preparation method |
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Application publication date: 20130529 |