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Potato cooking method

A production method and potato technology, which are applied in the directions of food preparation, application, food science, etc., can solve problems such as hindering health, and achieve the effects of simple production, good taste and good market prospects.

Inactive Publication Date: 2013-03-27
田欢
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has a significant effect on patients with weak spleen and stomach, indigestion, gastrointestinal discord, abdominal pain, and poor stool.” At the same time, potatoes are popular with the public because of their good taste, but many potato products in the market are deep-fried, which is harmful to healthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of potato, each component is made according to following ratio:

[0017] 1000 parts of fresh potatoes, 90 parts of chrysanthemum, 80 parts of green tea, 120 parts of honey, 100 parts of red wine, 65 parts of matcha powder.

[0018] The making process of the present invention is:

[0019] The first step: take each raw material according to the composition ratio for subsequent use;

[0020] Step 2: Wash, peel and shred the potatoes, mix and grind them with chrysanthemum and green tea, filter out the excess water, keep the excess water, grind and filter twice to obtain the mixture Ⅰ; in this step, the temperature is 1°C indoor operate;

[0021] Step 3: Pour honey and red wine into the above mixture Ⅰ and knead evenly, then pour it into the mold, bake in the oven for 2 minutes at 110°C, take it out, and use the filtered water retained in the second step Brush on the surface and bake in the oven for 2 minutes;

[0022] Step 4: Take out the ba...

Embodiment 2

[0024] A kind of preparation method of potato, each component is made according to following ratio:

[0025] 1000 parts of fresh potatoes, 135 parts of chrysanthemum, 100 parts of green tea, 150 parts of honey, 120 parts of red wine, 100 parts of matcha powder.

[0026] The making process of the present invention is:

[0027] The first step: take each raw material according to the composition ratio for subsequent use;

[0028] Step 2: Wash, peel and shred potatoes, mix and grind them with chrysanthemum and green tea, filter out excess water, retain excess water, grind and filter 3 times to obtain mixture Ⅰ; in this step, the temperature is 5°C indoor operate;

[0029] Step 3: Pour honey and red wine into the above mixture Ⅰ and knead evenly, then pour into the mold, bake in the oven for 3 minutes at a temperature of 110°C, take it out, and use the filtered water retained in the second step Brush on the surface and bake in the oven for 3 minutes;

[0030] Step 4: Take out t...

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PUM

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Abstract

The invention discloses a potato cooking method. The cooking method needs the following materials in parts by weight: 1000 parts of fresh potatoes, 90-135 parts of chrysanthemum, 80-100 parts of green tea, 120-150 parts of honey, 100-120 parts of red wine and 65-100 parts of green tea powder. The cooking method comprises the following steps of: weighing the materials in parts by weight for future use; cleaning, peeling and shredding the potatoes; mixing and grinding the shredded potatoes with the chrysanthemum and the green tea, and filtering out and keeping excessive water; grinding and filtering the mixture without the excessive water to obtain a mixture I; pouring the honey and the red wine into the mixture I for uniformly blending; pouring the blended mixture to a mould, and baking the mould in an oven at 110 DEG C before the baked mould is taken out; brushing the filtered water kept in the second step to the surface of the potatoes, and baking the potatoes in the oven; getting out the baked potatoes, uniformly scattering the green tea powder on the surfaces of the potatoes; and checking and packaging the potatoes.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a potato preparation method. Background technique [0002] The nutritional value of potatoes is very high. Traditional Chinese medicine believes that potatoes are "flat in nature, sweet in taste and non-toxic. They can invigorate the spleen and stomach, invigorate Qi and regulate the middle, relieve spasms and relieve pain, and facilitate stool. , and patients with poor stools have a significant effect.” At the same time, potatoes are popular with the public because of their good taste, but many potato products in the market are fried, which is harmful to health. Contents of the invention [0003] The purpose of the present invention is to provide a novel method for making potatoes, which is not fried, healthy to eat, good in taste and easy to make. [0004] In order to solve the above problems, the invention provides a method for making potatoes, each component is made according t...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L19/18
Inventor 田欢
Owner 田欢
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