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Baotuo

A technology of weight meter and potato flour, applied in application, food preparation, food science and other directions, can solve the problems of hard chewing, hard skin and poor taste for the elderly and children, and achieve the effect of soft taste and low price

Inactive Publication Date: 2013-09-18
喻菁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The skin made of potato flour and taro is characterized by soft skin, good taste and firmness. The disadvantage is that taro cannot be provided all year round.
The disadvantage of using sweet potatoes and boiling water to make the skin is that the skin is hard and the taste is poor, and it is difficult for the elderly and children to chew.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Production method: Potatoes should be steamed in advance.

[0015] The first step is to chop fresh meat, bacon, bean sprouts, dried oil, peanuts, bamboo shoots, leeks, etc., add oil and salt, and fry until cooked to make stuffing.

[0016] The second step is to steam the potatoes in advance (1:1 is the most suitable amount of potatoes and potato flour), add potato flour while it is hot, and keep kneading the flour until the potatoes and potato flour are indistinguishable with the naked eye, and the softness is appropriate. Sticky hands, non-stick basins have tendons.

[0017] The third step is to knead the kneaded powder into small balls while it is hot, knead the small balls into a cup shape, add the stuffing and knead the mouth, and knead directly into balls.

[0018] Step 4: Boil the water (note: the water must be boiled), put the bag directly after the water is boiled, cook it and eat it.

Embodiment 2

[0020] Steam the potatoes and taro in advance, cook and peel the taro, and make it according to the ratio of potatoes, taro and potato flour at a ratio of 1:1:1, and the others are the same as in Example 1.

Embodiment 3

[0022] Potatoes and potato flour respectively account for 30% and 70%, and others are the same as Example 1.

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PUM

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Abstract

The invention provides a Baotuo, comprising a wrapper and a stuffing prepared from a variety of raw materials. The Baotuo is characterized in that the wrapper is prepared from sweet potato starch and potato. The sweet potato starch accounts for 30% to 70%, and the potato accounts for 70% to 30%. Preferably, the sweet potato starch and the potato respectively account for 50%. According to the invention, the wrapper of the Baotuo has soft and good taste since the potato is used to replace taro, and the potato has a low price and can be supplied at all seasons.

Description

technical field [0001] The invention relates to a food (buntu) made from sweet potato starch. Background technique [0002] Bun Tuo is a food made of Tuo skin made from sweet potato flour and stuffing made of various raw materials (such as fresh meat, bacon, bean sprouts, dried oil, peanuts, bamboo shoots, leeks, etc.). [0003] Classified by tuo skin, the original traditional buns can be divided into three categories: [0004] 1. Use taro and potato flour to make the skin; 2. Use raw sweet potatoes to add potato flour to make the skin; 3. Use boiling water to add potato flour to make the skin. [0005] The skin made of potato flour and taro is characterized by soft skin, good taste and firmness, but the disadvantage is that taro cannot be provided all year round. The disadvantage of using sweet potatoes and boiling water to make the skin is that the skin is hard and tastes poor, and it is difficult for the elderly and children to chew. Contents of the invention [0006...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
Inventor 喻菁
Owner 喻菁