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鉴别粉条质量好坏的四种常用方法!

来源:http://www.sdmaji.com/ 日期:2019-08-23 发布人:admin
做酸辣粉离不开的就是粉条了,下面山东酸辣粉加盟就给大家总结一下鉴别粉条质量好坏的四种常用方法,希望对大家有所帮助!
To make hot and sour powder is inseparable from noodles, the following Shandong hot and sour powder joined to give you a summary of the four commonly used methods to identify the quality of noodles, I hope to help you!
(1)色泽
(1) Color
粉丝和粉条是以豆类、薯类和杂粮为原料加工制成的丝状或条状干燥淀粉制品,其原料决定了粉丝的质量。不同原料生产出来的粉丝其颜色是不一样的。
Vermicelli and noodles are silky or strip dry starch products made from beans, potatoes and grains. The quality of vermicelli is determined by the raw materials. The color of fans produced from different raw materials is different.
薯类粉丝粉条中,马铃薯粉色泽较白,透明;红薯粉质量好是白色透明,但有点暗,一般红薯呈淡黄色,或褐色,有红薯粉特有味道;木薯淀粉一般不用于粉丝加工,有的地方为了降低成本,以木薯淀粉和玉米淀粉相混合来制作,冒充口感较好的红薯粉,但这种粉条不耐煮。
Among the potato vermicelli noodles, the color of potato powder is white and transparent; the quality of sweet potato powder is white and transparent, but a little dark, generally the sweet potato is light yellow, or brown, with the unique taste of sweet potato powder; cassava starch is generally not used for vermicelli processing, and in some places, in order to reduce costs, it is made by mixing cassava starch and corn starch. As a result, it pretends to be sweet potato powder with good taste, but this kind of noodles is not boiled well.
(2)组织状态
(2) Organizational status
进行粉条组织状态的感官鉴别时,先进行直接观察,然后用手弯、折,以感知其韧性和弹性。
In order to perceive the toughness and elasticity of noodles, the sensory identification of the tissue state of noodles is carried out by direct observation, and then by bending and bending the hands.
良好粉条--粗细均匀(宽粉条厚薄均匀),无并条,无碎条,手感柔韧,有弹性,无杂质。纯薯粉条中有不规则的气泡排列。
Good noodles - uniform thickness (wide and thin), no drawing, no broken pieces, flexible handle, elasticity, no impurities. Pure potato noodles have irregular arrangement of bubbles.
山东酸辣粉加盟
(3)气味与滋味
(3) Odor and Taste
进行粉条气味与滋味的感官鉴别时,可取样品直接嗅闻,然后将粉条用热水浸泡片刻再嗅其气味;将泡软的粉条放在口中细细咀嚼,品尝其滋味。
When making the sensory identification of the flavor and taste of the noodles, the samples can be smelled directly, then the noodles can be soaked in hot water for a moment before smelling the odor; the soft noodles can be chewed in the mouth and tasted.
良好粉条--气味和滋味均正常,无任何异味。
Good noodles - Normal flavor and taste, no odor.
(4)火燃法
(4) Fire method
用火点燃粉条,看火焰、闻气味和识别烧后的残渣。一般加面粉或其他低值填充物的粉条烧后易产生蛋白质燃烧的臭味和浓烟,加滑石粉的粉条或者没有用精制淀粉制作的粉条不易燃烧且残渣容易起硬团粒,加胶的粉条火焰容易产生啪啪的响声并伴随产生浓烟,水分超标的粉条易产生嘶嘶的声音。
Ignite the powder bar with fire, see the flame, smell and identify the residue after burning. Powder noodles with flour or other low-value fillers are liable to produce the stink and smoke of protein burning after burning. Powder noodles with talcum powder or those without refined starch are not easy to burn and the residues are easy to harden granules. The flame of glued noodles is liable to produce crackling sound and accompanied by thick smoke and excessive moisture. It is easy to produce hissing sound.
今天的精彩内容就暂且和大家介绍到这里了,如果大家还有其他想要了解的地方,欢迎大家到我们山东酸辣粉加盟的官网给我们留言评论:http://www.sdmaji.com,或者直接拨打我们的咨询热线,我们将给您一个满意的答复!
Today's wonderful content will be introduced here for the time being. If you have other places you want to know, you are welcome to leave a message and comment on our official website of Shandong Spicy and Sour Powder Joining: http://www.sdmaji.com, or call our hotline directly. We will give you a satisfactory answer!
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