Potato cake and preparing method thereof

A production method and technology of potato cakes, applied in food preparation, food science, food coating, etc., can solve problems such as unsatisfactory taste, difficult to control frying temperature and time manually, and achieve unique taste, rich nutrition, and healthy eating Effect

Inactive Publication Date: 2014-09-10
SHANDONG HUACHANG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the continuous improvement of people's living standards, the requirements for food are getting higher and higher, not only limited to the taste of the product, but also pay more attention to the nutritional balance and sensory of the food. Pot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of potato cake, comprises the component of following proportioning by weight:

[0031] main ingredient,

[0032] 20 parts of potatoes, 4 parts of soybean protein isolate, 8 parts of water, 3 parts of thick milk powder, 2 parts of whole milk powder, 3 parts of bread crumbs;

[0033] Accessories, 0.5 parts of salt, 1 part of sugar, 0.2 parts of monosodium glutamate.

[0034] The preparation method of above-mentioned potato pancake comprises the following steps:

[0035] Step 1: Cooking

[0036] Clean the potatoes in the main ingredient, and cook them in a fumigation oven at 85°C for 80 minutes until the potatoes are fully cooked;

[0037] Step 2: Cooling

[0038] Take the boiled potatoes out of the oven, cool them in a cooling room at 0°C, and then peel the cooled potatoes;

[0039] Step 2: Stir

[0040] Beat the peeled potatoes into mud with a beater, pour them into a blender, add soybean protein isolate and auxiliary materials and stir evenly, and use liqui...

Embodiment 2

[0052] A kind of potato cake, comprises the component of following proportioning by weight:

[0053] main ingredient,

[0054] 30 parts of potatoes, 6 parts of soybean protein isolate, 10 parts of water, 4 parts of thick milk powder, 4 parts of whole milk powder, 5 parts of bread crumbs;

[0055] Accessories, 2 parts of salt, 2.5 parts of sugar, 0.6 parts of monosodium glutamate.

[0056] The preparation method of above-mentioned potato pancake comprises the following steps:

[0057] Step 1: Cooking

[0058] Clean the potatoes in the main ingredient, and cook them in a fumigation oven at 85°C for 80 minutes until the potatoes are fully cooked;

[0059] Step 2: Cooling

[0060] Take the boiled potatoes out of the oven, cool them in a cooling room at 4°C, and peel the cooled potatoes;

[0061] Step 2: Stir

[0062] Beat the peeled potatoes into mud with a beater, pour them into a blender, add soybean protein isolate and auxiliary materials and stir evenly, and use liquid n...

Embodiment 3

[0074] A kind of potato cake, comprises the component of following proportioning by weight:

[0075] main ingredient,

[0076] 25 parts of potatoes, 5 parts of soybean protein isolate, 9 parts of water, 3.5 parts of thick milk powder, 3 parts of whole milk powder, 4 parts of bread crumbs;

[0077] Accessories, 1.5 parts of salt, 2 parts of sugar, 0.4 parts of monosodium glutamate.

[0078] The preparation method of above-mentioned potato pancake comprises the following steps:

[0079] Step 1: Cooking

[0080] Clean the potatoes in the main ingredient, and cook them in a fumigation oven at 85°C for 80 minutes until the potatoes are fully cooked;

[0081] Step 2: Cooling

[0082] Take the boiled potatoes out of the oven, cool them in a cooling room at 2°C, and then peel the cooled potatoes;

[0083] Step 2: Stir

[0084] Beat the peeled potatoes into mud with a beater, pour them into a blender, add soybean protein isolate and auxiliary materials and stir evenly, and use li...

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PUM

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Abstract

The invention discloses a potato cake and a preparing method thereof. The potato cake is prepared from the following raw materials in parts by weight: 20-30 parts of potatoes, 4-6 parts of soy isolate protein, 8-10 parts of water, 3-4 parts of thick pulp powder, 2-4 parts of whole milk powder, 3-5 parts of breadcrumbs, 0.5-2 parts of salt, 1-2.5 parts of sugar and 0.2-0.6 part of aginomoto. The potato cake has the beneficial effects that the potato cake is firstly steamed to be completely cooked and is subsequently fried in oil, then the potato cake can be unique in taste, is both soft and crispy, delicious and tasty, moreover, harmful substances generated when the potato is fried in oil are reduced, the nutrient of a product is enriched, and the potato cake can be healthy to eat.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a potato cake and a preparation method thereof. Background technique [0002] Potato cakes are Han snacks that originated in Anhui and Guangzhou, Guangdong, and are a good choice for people's breakfast. With the continuous improvement of people's living standards, the requirements for food are getting higher and higher, not only limited to the taste of the product, but also pay more attention to the nutritional balance and sensory of the food. Potato cakes made in the kitchen are not easy to do manually due to factors such as frying temperature and time. Mastering, not only contains a variety of harmful substances produced after frying, but also the taste is difficult to meet people's needs. Contents of the invention [0003] The purpose of the present invention is to provide a potato cake with good taste and multiple nutritional components. [0004] In order to achieve the abov...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L19/18
CPCA23L19/19A23P20/12A23V2002/00
Inventor 王立海
Owner SHANDONG HUACHANG FOOD TECH
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