Processing method of colorful potato noodles

A technology of potato noodles and processing methods, applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems of low differentiation, difficulty in ensuring the taste of potatoes, poor market competitiveness, etc., and achieve rich nutrition , There are a variety of eating methods, and the composition is reasonable.

Inactive Publication Date: 2020-10-13
竹溪众创农村电商孵化器有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention proposes a processing method of multicolored potato noodles, which is used to solve the problem of directly mixing potato flour and wheat flour in the background technology. After the noodles are produced, it is difficult to ensure the original taste of potatoes, and the difference from ordinary noodles is low. Technical issues with less competitiveness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method for multicolored potato noodles, comprising the following production steps:

[0023] Step 1: Make the stuffing, choose fresh potatoes and wash them with water, soak them in VC solution for 20-30 minutes to protect the color, soak until the skin is removed, cut into thin slices with a thickness of 4-5mm, and place them in the prepared boiling water 3 minutes, drain the hot water and then rinse with tap water to cool, then put the stuffing into the steamer for 10 minutes until the stuffing pot is steamed until soft, mash the potatoes with a roller or a blender, and stir them into a stuffing shape;

[0024] Step 2: Dry the stuffing, place the prepared stuffing in an oven for drying, the oven drying temperature is controlled at 50-60 degrees, and the drying time is controlled at 20-30 minutes, so that the moisture content of the stuffing is reduced to below 10%;

[0025] Step 3: Mix and stir, divide the mashed potatoes into five parts, and add white, gre...

Embodiment 2

[0028] A processing method for multicolored potato noodles, comprising the following production steps:

[0029] Step 1: Make the stuffing, choose fresh potatoes and wash them with water, soak them in VC solution for 20-30 minutes to protect the color, soak until the skin is removed, cut into thin slices with a thickness of 4-5mm, and place them in the prepared boiling water 3 minutes, drain the hot water and then rinse with tap water, then put the stuffing into the steamer for 10-20 minutes, until the stuffing pot is steamed soft, mash the potatoes with a roller or a blender, and stir into the stuffing shape;

[0030] Step 2: Dry the filling, put the prepared filling in an oven for drying, the oven drying temperature is controlled at 60 degrees, and the drying time is controlled at 20 minutes, so that the moisture content of the filling is reduced to below 10%;

[0031] Step 3: Mix and stir, divide the mashed potatoes into five parts, and add white, green, red, yellow and pur...

Embodiment 3

[0034] A processing method for multicolored potato noodles, comprising the following production steps:

[0035] Step 1: Make the stuffing. Select fresh potatoes and wash them with water. After washing, soak them in VC solution for 30 minutes to protect the color. After soaking until the skin is removed, cut them into thin slices with a thickness of 4-5mm, and place them in the prepared boiling water for 5 minutes. , take out and drain the hot water, then rinse with tap water, then put the stuffing into the steamer for 10-20 minutes, until the stuffing pot is steamed soft, mash the potatoes with a roller or a blender, and stir them into a stuffing shape;

[0036] Step 2: Dry the stuffing, place the prepared stuffing in an oven for drying, the oven drying temperature is controlled at 60 degrees, and the drying time is controlled at 20-30 minutes, so that the moisture content of the stuffing is reduced to below 10%;

[0037] Step 3: Mix and stir, divide the mashed potatoes into f...

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PUM

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Abstract

The invention provides a processing method of colorful potato noodles. The processing method comprises the steps of selecting fresh potatoes, washing the potatoes with water, soaking the washed potatoes in a VC solution for 20-30min for color protection, soaking the potatoes until the potatoes are peeled, cutting the peeled potatoes into slices with the thickness of 4-5 mm, placing the slices in prepared boiled water for 3 min, fishing out the slices, draining hot water, flushing the slices with tap water for cooling, then putting the stuffing into a stuffing pot, steaming for 10 minutes untilthe stuffing pot is steamed to be soft, crushing the potatoes by using a roller or a stirrer, stirring the potatoes into stuffing, respectively adding white, green, red, yellow and purple potato powder into each part of mashed potatoes in the stirring process, and carrying out stirring; adding proper potato flour, wheat flour, strong flour paste and salt as auxiliary materials to be mixed, so that the noodles show the original potato taste, the produced noodles are good in glossiness and taste, and the colorful noodles with different colors are obtained by separately processing the potato flour with different colors and are different from common noodles, so that the noodles have higher market competitiveness.

Description

technical field [0001] The invention relates to the technical field of noodle production, in particular to a processing method of multicolored potato noodles. Background technique [0002] Potato cubes are rich in carbohydrates, protein, cellulose, fat, vitamins and inorganic salts. Potato protein has high nutritional value, good digestibility, and is easily absorbed by the human body. Its quality is similar to animal protein and comparable to that of eggs. Potato protein contains 18 kinds of amino acids, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine, etc. essential amino acids. Potatoes contain complete nutrients, which are unmatched by other food crops. 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, etc., which can prevent and treat gastric ulcer, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/12A23L33/00A23L27/40A23L29/269A23L5/43
CPCA23V2002/00A23L5/43A23L7/109A23L19/12A23L27/40A23L29/269A23L33/00A23V2200/30A23V2200/14A23V2200/044A23V2250/5086
Inventor 胡伟
Owner 竹溪众创农村电商孵化器有限公司
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