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Method for preparing purple yam noodles

A production method, the technology of purple yam, applied in the direction of food science, etc., can solve the problems of monotonous taste, no production and processing of purple yam noodles, single nutritional components, etc., and achieve outstanding flavor, good practicability, market promotion value, and rich nutrition Effect

Inactive Publication Date: 2018-04-13
兴文县鸿云特色农业专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the monotonous taste and single nutritional content of traditional noodles, in recent years, in order to expand the characteristics and nutrition of noodles, buckwheat noodles, corn noodles, mung bean noodles and other types have appeared, but there is no production and processing of purple yam noodles at present, which has a wide range market expectation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of purple yam noodles provided by the present embodiment comprises the following steps:

[0017] (1) selection of materials, selection of no pests and diseases, fresh purple yams unearthed within 10 days;

[0018] (2) cleaning, the selected purple yam is cleaned with clear water, peeled after cleaning, placed in clear water after peeling and soaked for subsequent use;

[0019] (3) purple yam processing, steaming the peeled purple yam at high temperature, pressing and pulverizing into purple yam mud after steaming;

[0020] (4) Knead the dough, add the flour into the purple yam mud and add water and stir evenly, put it into the noodle press and cut it into shreds through six pressings, the weight ratio of the flour, the purple yam mud and water is: flour: purple yam mud : water = 3:1:1;

[0021] (5) airing, the purple yam noodles of shredded molding are aired and shaped under natural light conditions;

[0022] (6) cutting, the purple yam n...

Embodiment 2

[0024] A kind of preparation method of purple yam noodles provided by the present embodiment comprises the following steps:

[0025] (1) selection of materials, selection of no pests and diseases, fresh purple yam unearthed within 20 days;

[0026] (2) cleaning, the selected purple yam is cleaned with clear water, peeled after cleaning, placed in clear water after peeling and soaked for subsequent use;

[0027] (3) purple yam processing, steaming the peeled purple yam at high temperature, pressing and pulverizing into purple yam mud after steaming;

[0028] (4) Knead the dough, add the flour into the purple yam mud and add water and stir evenly, put it into the noodle press and cut it into shreds through eight times of pressing, the weight ratio of the flour, the purple yam mud and water is: flour: purple yam mud : water = 3:1:1;

[0029] (5) airing, the purple yam noodles that cut into shreds is utilized drying device to carry out airing setting;

[0030] (6) cutting, the ...

Embodiment 3

[0032] A kind of preparation method of purple yam noodles provided by the present embodiment comprises the following steps:

[0033] (1) selection of materials, selection of fresh purple yams without pests and diseases, unearthed within 30 days;

[0034] (2) cleaning, the selected purple yam is cleaned with clear water, peeled after cleaning, placed in clear water after peeling and soaked for subsequent use;

[0035] (3) purple yam processing, steaming the peeled purple yam at high temperature, pressing and pulverizing into purple yam mud after steaming;

[0036] (4) Knead the dough, add the flour into the purple yam mud and add water and stir evenly, put it into the noodle press and cut it into shreds after seven times of pressing, the weight ratio of the flour, the purple yam mud and water is: flour: purple yam mud : water = 3:1:1;

[0037] (5) airing, the purple yam noodles of shredded molding are aired and shaped under natural light conditions;

[0038] (6) cutting, the...

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Abstract

The invention specifically relates to a method for making purple yam noodles, comprising the following steps: selecting materials, selecting fresh purple yams that are free from diseases and insect pests and unearthed for no more than 30 days; cleaning, cleaning the selected purple yams with clear water, and peeling after cleaning , after peeling, put it in clear water and soak it for later use; for purple yam treatment, steam the peeled purple yam at high temperature, press and crush it into purple yam mud after steaming; Add water to the yam paste and stir evenly, put it into a noodle press, squeeze it several times, and cut it into shreds; cut, cut and arrange the dried purple yam noodles, and then pack them. The preparation steps of the present invention are simple, and the prepared purple yam noodles are smooth and firm, delicate in taste and rich in nutrition, retain the original flavor and nutrition and health care ingredients of the purple yam to the greatest extent, and the processed finished purple yam noodles have outstanding flavor and stable storage. It is convenient to eat and has good practicality and market promotion value.

Description

technical field [0001] The invention specifically relates to a preparation method of purple yam noodles. Background technique [0002] Purple yam, also known as purple ginseng, also known as yam and long taro, belongs to the family Dioscoreaceae, and is eaten with its hypertrophic tuberous root or cylindrical root. The protein content of purple yam is very high, so regular consumption of purple yam is good for moisturizing the skin and promoting cell metabolism. It is a table dish. Noodles are a kind of common food that people like, because they are easy to make, easy to eat, nutritious, easy to digest, and can be staple food and fast food, they are more and more popular and liked by people. Due to the monotonous taste and single nutritional content of traditional noodles, in recent years, in order to expand the characteristics and nutrition of noodles, buckwheat noodles, corn noodles, mung bean noodles and other types have appeared, but there is no production and processi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L19/10A23L33/00
CPCA23L7/109A23L19/09A23L19/10A23L33/00
Inventor 高定云
Owner 兴文县鸿云特色农业专业合作社
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