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Production method for potato and corn starch noodle

A technology of potato starch and corn starch, which is applied in the production of potato and corn starch vermicelli, and in the field of potato and corn starch production of edible vermicelli, which can solve the problems that potato and corn starch are not used in large quantities, so as to alleviate the shortage of supply and expand the scope of use , good taste effect

Pending Publication Date: 2017-05-10
胡海淡
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that potato and cornstarch have not been widely used in the prior art. After a long test, a method for making vermicelli from potato and cornstarch is provided.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Prepare two parts of potato starch and corn starch with the same weight as needed;

[0017] 2. The total weight of the above two parts of starch and clear water are equipped with a part of clear water in a weight percentage of 1:0.68;

[0018] 3. Weigh the potato starch according to 1 / 3 of the total weight of the prepared potato and cornstarch, then pour the potato starch into the pot and mix well with the prepared water until the potato starch is completely dissolved in the water;

[0019] 4. Boil the water pot and keep stirring until there are lumps and solidified blocks in the pot, add edible oil with a total weight percentage of starch of 14%; turn off the heat when the potato starch becomes a paste;

[0020] 5. Pour the cornstarch and the remaining potato starch on the chopping board for mixing, then pour the boiled potato starch paste and knead until the dough is uniform, smooth and elastic;

[0021] 6. Then process the kneaded starch dough into vermicelli.

Embodiment 2

[0023] 1. Prepare two parts of potato starch and corn starch with the same weight as needed;

[0024] 2. The total weight of the above two parts of starch and clear water are equipped with a part of clear water in a weight percentage of 1:0.56;

[0025] 3. Weigh the potato starch according to 1 / 3 of the total weight of the prepared potato and cornstarch, then pour the potato starch into the pot and mix well with the prepared water until the potato starch is completely dissolved in the water;

[0026] 4. Boil the water pot and keep stirring until there are lumps and solidified blocks in the pot, add edible oil with a total weight percentage of starch of 8%; turn off the heat when the potato starch becomes a paste;

[0027] 5. Pour the cornstarch and the remaining potato starch on the chopping board for mixing, then pour the boiled potato starch paste and knead until the dough is uniform, smooth and elastic;

[0028] 6. Then process the kneaded starch dough into vermicelli.

Embodiment 3

[0030] 1. Prepare two parts of potato starch and corn starch with the same weight as needed;

[0031] 2. The total weight of the above two parts of starch and clear water are equipped with a part of clear water in a weight percentage of 1:0.80;

[0032] 3. Weigh the potato starch according to 1 / 3 of the total weight of the prepared potato and cornstarch, then pour the potato starch into the pot and mix well with the prepared water until the potato starch is completely dissolved in the water;

[0033] 4. Boil the water pot and keep stirring until there are lumps and solidified blocks in the pot, add edible oil with a total weight percentage of starch of 20%; turn off the heat when the potato starch becomes a paste;

[0034] 5. Pour the cornstarch and the remaining potato starch on the chopping board for mixing, then pour the boiled potato starch paste and knead until the dough is uniform, smooth and elastic;

[0035] 6. Then process the kneaded starch dough into vermicelli.

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PUM

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Abstract

The invention provides a production method for a potato and corn starch noodle. The steps are as follows: (1) a part of potato starch and a part of corn starch which have the same weight are prepared according to need; (2) the two parts of starches and clean water are prepared according to the weight ratio of 1 to (0.56 to 0.80); (3) the potato starch which accounts for one third of the total weight of the starches is poured into a water pot containing the clean water and uniformly stirred; (4) the water pot is burnt, and when a blocky solidified block appears in the pot, 8 to 20 percent by weight of edible oil is added; and when the potato starch becomes pasty, fire is put out; (5) the corn starch and the remaining potato starch are poured onto a kneading board, and the potato starch paste is poured in and kneaded; (6) the kneaded starch dough is processed into the starch noodle. According to the method disclosed by the invention, the potato and corn starches can be adopted to completely replace flour to produce the starch needle, and moreover, the potato and corn starch noodle is smooth and tastes good. The invention is significant for the broadening of the application of potatoes and corns and the reduction of the usage of wheat.

Description

technical field [0001] The invention relates to a method for making starch vermicelli, in particular to a method for preparing potato and corn starch vermicelli, which is particularly suitable for making edible vermicelli with potato and corn starch. Background technique [0002] As we all know, the people of our country have always used flour and rice noodles to make edible noodles and rice noodles, and rarely use starch from other miscellaneous grains. This has become a norm and habit, and few people change it. my country is a country with a lot of people and insufficient arable land. The supply of wheat has been in short supply. Every year, we have to spend a lot of foreign exchange to import wheat to solve this contradiction. On February 23, 2016, the Ministry of Agriculture officially released the "Guiding Opinions on Promoting the Development of the Potato Industry", suggesting that potatoes should be used as a staple food product for industrial development. It is ho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30
Inventor 胡海淡
Owner 胡海淡