Processing method for potato dry noodle

Abstract

The invention provides a processing method for potato dry noodle. The processing method comprises: cleaning a certain amount of potato, cooking by boiling, putting in cold water to rapidly peel, preparing mashed potato from peeled potato, mixing with flour and edible salt according to a certain ratio, stirring with boiled water with a temperature of 75 DEG C-95 DEG C to obtain a dough, compacting to form noodle, and performing steam drying to obtain the product. The production technology is simple and practicable, the production technology is capable of well keeping various nutritional compositions contained in potato, and the prepared instant noodle has the delicate and fragrant mouthfeel of potato. No any antiseptics and no any food additives are added during production, the produced product is not influenced by any pollution, and the prepared potato dry noodle is nutritive health environment-friendly food pursued by current people.

Description

technical field

[0001] The invention belongs to the technical field of food processing, and relates to a processing method of potato noodles and potato noodles with health care function. Background technique

[0002] Potatoes are rich in carbohydrates, protein, cellulose, fat, various vitamins and inorganic salts. The protein in potatoes has high nutritional value, good digestibility, and is easy to be absorbed by the human body. Valence amino acids. Potatoes not only have high nutritional value, but also have medicinal effects such as harmonizing the stomach, regulating the middle, strengthening the spleen, replenishing qi, strengthening the body and kidney. The crude fiber in potatoes has the effect of promoting gastrointestinal peristalsis, accelerating the metabolism of cholesterol in the stomach, and lowering cholesterol. Potatoes should not be too long as food, and it is not found that potatoes are made into dried noodles and sold on the market. Contents of the in...

Examples

Embodiment 1

[0028] a. Get 60 parts of potatoes that are completely free from rot, green, and sprouting, and are cleaned, wherein the dry matter content in the potato tubers is 20%;

[0029] b. Steam the cleaned potatoes in a steamer for 15 minutes, the temperature is controlled at 110°C, and the steam pressure is 0.11Mpa;

[0030] c. Soak the steamed potatoes in water at 3°C ​​for 40s, and peel them off quickly;

[0031] d. Put the peeled potatoes into the mud-making tank and mash to make mashed potatoes for 3 minutes;

[0032] e. Put the mashed potatoes into the dough mixer, add 40 parts of flour, 3.5 parts of salt, and make dough with boiling water at 75°C;

[0033] f. The dough is made into potato vermicelli according to the conventional method for making vermicelli, dried with steam at a temperature of 110° C. and a pressure of 0.4 MPa, and packaged into a product.

Embodiment 2

[0035] a. Get 82.5 parts of potatoes that are completely free from rot, green, and sprouts and are cleaned, wherein the dry matter content in the potato tubers is 17%;

[0036] b. Steam the cleaned potatoes in a steamer for 15 minutes, the temperature is controlled at 110°C, and the steam pressure is 0.11Mpa;

[0037] c. Soak the steamed potatoes in water at 3°C ​​for 60s, and peel them off quickly;

[0038] d. Put the peeled potatoes into the mud-making tank and mash to make mashed potatoes. The mashing time is 4.5 minutes.

[0039] e. Put mashed potatoes into the dough mixer, add 17.5 parts of flour and 2.8 parts of salt, and make dough with 75°C boiling water.

[0040] f. The dough is made into potato vermicelli according to the conventional method for making vermicelli, dried with steam at a temperature of 110°C and a pressure of 0.4MPa, and packaged into a product.

Embodiment 3

[0042] a. Get 70 parts of potatoes that are completely free from rot, green, and sprouts and are cleaned, wherein the dry matter content in the potato tubers is 18.5%;

[0043] b. Steam the cleaned potatoes in a steamer for 15 minutes, the temperature is controlled at 110°C, and the steam pressure is 0.11Mpa;

[0044] c. Soak the steamed potatoes in water at 3°C ​​for 60s, and peel them off quickly;

[0045] d. Put the peeled potatoes into the mud-making tank and mash to make mashed potatoes. The mashing time is 4.5 minutes.

[0046] e. Put mashed potatoes into the dough mixer, then add 30 parts of flour and 3.2 parts of salt, and make dough with 75°C boiling water.

[0047] f. The dough is made into potato vermicelli according to the conventional method for making vermicelli, dried with steam at a temperature of 110°C and a pressure of 0.4MPa, and packaged into a product.

technical field

[0001] The invention belongs to the technical field of food processing, and relates to a processing method of potato noodles and potato noodles with health care function. Background technique

[0002] Potatoes are rich in carbohydrates, protein, cellulose, fat, various vitamins and inorganic salts. The protein in potatoes has high nutritional value, good digestibility, and is easy to be absorbed by the human body. Valence amino acids. Potatoes not only have high nutritional value, but also have medicinal effects such as harmonizing the stomach, regulating the middle, strengthening the spleen, replenishing qi, strengthening the body and kidney. The crude fiber in potatoes has the effect of promoting gastrointestinal peristalsis, accelerating the metabolism of cholesterol in the stomach, and lowering cholesterol. Potatoes should not be too long as food, and it is not found that potatoes are made into dried noodles and sold on the market. Contents of the in...

Examples

Embodiment 1

[0028] a. Get 60 parts of potatoes that are completely free from rot, green, and sprouting, and are cleaned, wherein the dry matter content in the potato tubers is 20%;

[0029] b. Steam the cleaned potatoes in a steamer for 15 minutes, the temperature is controlled at 110°C, and the steam pressure is 0.11Mpa;

[0030] c. Soak the steamed potatoes in water at 3°C ​​for 40s, and peel them off quickly;

[0031] d. Put the peeled potatoes into the mud-making tank and mash to make mashed potatoes for 3 minutes;

[0032] e. Put the mashed potatoes into the dough mixer, add 40 parts of flour, 3.5 parts of salt, and make dough with boiling water at 75°C;

[0033] f. The dough is made into potato vermicelli according to the conventional method for making vermicelli, dried with steam at a temperature of 110° C. and a pressure of 0.4 MPa, and packaged into a product.

Embodiment 2

[0035] a. Get 82.5 parts of potatoes that are completely free from rot, green, and sprouts and are cleaned, wherein the dry matter content in the potato tubers is 17%;

[0036] b. Steam the cleaned potatoes in a steamer for 15 minutes, the temperature is controlled at 110°C, and the steam pressure is 0.11Mpa;

[0037] c. Soak the steamed potatoes in water at 3°C ​​for 60s, and peel them off quickly;

[0038] d. Put the peeled potatoes into the mud-making tank and mash to make mashed potatoes. The mashing time is 4.5 minutes.

[0039] e. Put mashed potatoes into the dough mixer, add 17.5 parts of flour and 2.8 parts of salt, and make dough with 75°C boiling water.

[0040] f. The dough is made into potato vermicelli according to the conventional method for making vermicelli, dried with steam at a temperature of 110°C and a pressure of 0.4MPa, and packaged into a product.

Embodiment 3

[0042] a. Get 70 parts of potatoes that are completely free from rot, green, and sprouts and are cleaned, wherein the dry matter content in the potato tubers is 18.5%;

[0043] b. Steam the cleaned potatoes in a steamer for 15 minutes, the temperature is controlled at 110°C, and the steam pressure is 0.11Mpa;

[0044] c. Soak the steamed potatoes in water at 3°C ​​for 60s, and peel them off quickly;

[0045] d. Put the peeled potatoes into the mud-making tank and mash to make mashed potatoes. The mashing time is 4.5 minutes.

[0046] e. Put mashed potatoes into the dough mixer, then add 30 parts of flour and 3.2 parts of salt, and make dough with 75°C boiling water.

[0047] f. The dough is made into potato vermicelli according to the conventional method for making vermicelli, dried with steam at a temperature of 110°C and a pressure of 0.4MPa, and packaged into a product.