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淀粉制做法用白面二斤放进盆内,加入400c.c.冷水揉成湿面,揉匀后,取其一块放入预先用较薄白布做成的口袋里,为了不使白面跑出,必须将口卡紧,浸入冷水盆中揉洗,使其出现白汁,将揉出的白汁倒入另一盆中沉淀。继续在原来盆中加入清水揉洗,至袋内不出白汁为止,将口袋内的面筋取出(这种面筋可食用)。然后再放入湿面按以上方法揉洗,至将合好的湿面揉洗完为止。把湿面揉完后,将洗出的白汁(即淀粉)集中一起放入缸内沉淀。静放24小时之后上面出现黄水,倒出黄
Starch made with two pounds of white flour into the basin, add 400c.c. Cold water knead into wet noodles, rub evenly, take one into the pre-made with a thin white cloth pocket, in order not to run out of flour, Must be tight mouth card, dip cold wash in the cold wash basin, making it appear white juice, rub the white sauce poured into another basin precipitation. Continue to add water in the original basin wash, to the bag no white juice, remove the gluten in the pocket (this gluten edible). Then put wet noodles according to the above method of rubbing wash, until the good wet noodles finish. Rub the wet noodles, will wash out the white juice (ie, starch) together into the cylinder sediment. After standing for 24 hours yellow water appears above, pour out yellow