Potato ball and making method thereof

Abstract

The invention discloses a potato ball and a making method thereof. The potato ball consists of a wrapper and filling wrapped in the wrapper, and the wrapper is made of potato wrapper material which is pulped potato tuber. The potato ball is convenient to eat, and tastes good; meat filling or other filling which is common in the prior art can be adopted as the filling, and the potato ball cannot go bad when being transported and stored under less than 18 DEG C below. In the making method, most of the cells of potato can be broken, so that more free starch particles can be released, consequently, nutritional ingredients can be sufficiently utilized, and meanwhile, the viscosity of the wrapper material can be increased, so that the potato ball can be easily shaped. The intensive processing and the finished product ensure that when potato is intensively processed and eaten, the nutritional ingredients of potato can be kept and sufficiently utilized, the potato ball tastes good, the eating quality of the potato ball is relatively increased, the potato ball can be eaten as staple food, the inherent value of potato is increased, and thereby the potato ball has high market value.

Description

technical field [0001] The invention relates to food and a preparation method thereof, in particular to a potato ball and a preparation method thereof. Background technique [0002] Potatoes can be used as food or vegetables for cooking, and they are also the main vegetable varieties. However, fresh potato tubers are bulky and have high water content, making transportation and long-term storage difficult. Therefore, at this stage, great attention is paid to the production of deep-processed potato foods, such as French frozen fried sticks, fried chips, instant whole flour, starch, and various pastries, egg rolls, etc., the number of which is more than 100. [0003] Potatoes have a higher content of nutrients, such as lysine, minerals, phosphorus, organic acids and vitamins, especially vitamin C, with a content as high as 20 to 40 mg per 100 grams of fresh potatoes, and minerals are higher than that of general cereal crops. one to two times higher. [0004] Since potatoes h...

AI Technical Summary

Problems solved by technology

Or be used for food processing and eating, such as making French fries or potato chips and drinks; the above processing methods or eating methods cannot give full play to the advantages of potatoes, and cannot guarantee the full expression of their taste, taste and nutritional value, making their nutritional content It cannot be fully utilized, or even loses its nutritional content, and cannot be eaten as a staple food