Potato hot-and-dry noodles and preparation method thereof

Abstract

The invention discloses potato hot-and-dry noodles and a preparation method thereof, and relates to the field of hot-and-dry noodles. The method includes the following steps: according to the mass parts, in each 100 parts of raw materials, including 25-40 parts of potato full powder, 65-75 parts of flour, 0.1-0.2 part of edible alkali, and the balance water; uniformly mixing the raw materials, under the conditions of vacuum and the stirring speed of 60-120 r / min, stirring for 18-20 min, to obtain a dough; placing the dough under a condition of the temperature of 15-20 DEG C, and curing for 15-25 min, to obtain a cured dough; pressing and stripping the cured dough through a slice pressing machine, to obtain continuous noodles; putting the continuous noodles under the conditions of the temperature of 80-90 DEG C and the steam pressure of 0.004-0.009 MPa, and steam-cooking for 20-40 min, to obtain a crude product of the potato hot-and-dry noodles; and slitting the crude product of the potato hot-and-dry noodles, to obtain a finished product of the potato hot-and-dry noodles. Potato nutritional ingredients can be kept, the noodle flexibility is relatively good, and the potato hot-and-dry noodles can be used as hot-and-dry noodles.

Description

technical field [0001] The invention relates to the field of hot-dried noodles, in particular to a potato hot-dried noodle and a preparation method thereof. Background technique [0002] Hot and dry noodles are one of the traditional snacks in Wuhan. Because of their slender and refreshing, smooth and oily, fragrant, chewy and unique flavor, they are not only loved by local people in Wuhan, but also by people in other parts of China. At present, The annual output value of hot and dry noodles is more than 1.5 billion yuan, and the economic value is relatively large. [0003] Traditional hot-dry noodles usually use flour as a raw material. The flour and edible alkali are mixed and stirred to obtain a dough, which is proofed, cut and ripened to obtain hot-dried noodles. Because the nutritional components in the flour are relatively single, and the obtained hot-dry noodles have a single taste, it is difficult to meet the demand of the market, and then the market is prompted to ...

AI Technical Summary

Problems solved by technology

[0005] At present, the following methods are adopted for preparing pasta from potatoes: a. potato starch, flour, water and additives are mixed to prepare noodles. After the water is mixed, the water-soluble nutrients in the potato will dissolve in the water and be lost, resulting in a decrease in the nutritional value of the potato starch

b. Directly mix potatoes with flour and edible alkali. Refer to the invention patent application number 201110264873.X for a fresh potato noodle and its production method, which discloses stirring the potatoes until elastic after pulping, adding flour and edible alkali Stir for 20-30 minutes to make noodles. Since the mass ratio of flour to potatoes in the noodles is 450-550:150-250, and the content of potatoes is relatively low, the taste and nutrition of the noodles are still close to those prepared from flour, and The noodles obtained by this method have poor flexibility and cannot be used as hot-dried noodles