Potato starch fresh noodle and its processing method
A technology of potato starch and processing methods, applied in the fields of application, food preparation, food science, etc., can solve the problems of indigestion and absorption, difficulty in cooking, poor taste, etc., and achieve the effect of easy digestion and absorption, easy storage, and good nutrition
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[0008] The present invention will be further described below in conjunction with the examples.
[0009] The potato starch fresh noodles of the present invention use potato starch as a raw material, and all processes are completed by pulping, thickening, kneading, extruding, cooking, cooling, packaging, sterilization, and storage in a cold storage. The potato starch noodles Take the following processing steps in sequence:
[0010] a. Thickening: control the water and potato starch at 80-90 degrees to the left, adjust the pulp and beat the thickening. The components of potato starch noodles include potato starch, modified starch, water, iodized salt, lactic acid and edible alkali. The weight ratio of 100 parts is: the proportion of potato starch is 60-70 parts, water 30-40 parts, iodized salt 1-2 parts, edible alkali 0.1-0.2 parts, citric acid 0.1-0.2 parts, the potato starch noodles The processing steps are as follows: add 30-35 parts of potato starch to the mixed gorgon and p...
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