Processing method of compound potato-rice dumpling
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A processing method and technology of compound rice, which is applied in the field of processing potato compound rice dumplings, to achieve the effect of easy cooking and simple operation
Inactive Publication Date: 2015-01-07
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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However, rice dumplings based on potato compound rice have not yet been sold in the market.
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[0018] The present invention will be further described in detail below in conjunction with the accompanying drawings, so that those skilled in the art can implement it with reference to the description.
[0019] Described potato compound rice is prepared according to the following method:
[0020] Step 1), according to mass parts, mix 70 parts of rice flour, 30 parts of whole potato flour and 10 parts of corn flour evenly, wherein the thickness of rice flour, whole potato flour and corn flour are respectively 90 mesh and 100 mesh and 90 mesh;
[0021] Step 2), send the mixed raw materials into the twin-screw extrusion molding equipment, and extrude to obtain the semi-finished product of potato nutrition compound rice. Six heating zones, the heating temperature of the first zone is 20°C, the heating temperature of the second zone is 60°C, the heating temperature of the third zone is 90°C, the heating temperature of the fourth zone is 115°C, the heating temperature of the fifth...
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Abstract
The invention discloses a processing method of a compound potato-rice dumpling. The processing method comprises the following steps: taking 80-100 parts of compound potato rice and 20-30 parts of glutinous rice by mass; removing impurities from the glutinous rice, washing the glutinous rice, soaking the glutinous rice in clear water for 4-8h, and washing the compound potato rice for 1-2 times for use; mixing the glutinous rice and the compound potato rice, adding edible salt, and stirring uniformly; putting a mixed material into a sweet corncob husk, packaging into a rice dumpling; cooking the packaged dumpling in a pot for 0.5-1 hours, and cooling to obtain the compound potato-rice dumpling. The compound potato rice is prepared by mixing whole potato flour, corn meal and rice meal, putting into twin-screw extrusion moulding equipment, performing extrusion moulding, cooling and drying. The compound potato-rice dumpling takes the compound potato rice as a main material, the nutritional value of the potato is made full use to make up shortage of nutrients of the glutinous rice; the compound potato rice is not required to be soaked for a long time, so that the compound potato-rice dumpling is simple in operation and easy to cook.
Description
technical field [0001] The invention relates to a processing method of potato compound rice dumplings. Background technique [0002] Potatoes have high nutritional value and are globally recognized as a complete nutritional food. Generally speaking, fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Potato protein has high nutritional value, high digestibility, and is easily absorbed by the human body. Its quality is similar to that of animal protein and comparable to that of eggs. Potato protein contains 18 kinds of amino acids, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine, etc. essential amino acids. In addition, potatoes are also rich in vitamins (carotene, vitamin C, thiamine, riboflavin, niacin, etc.) and minerals (such as calcium, phosphorus, iron, etc.) and other nutrients. Among them, carotene and vitamin C are not found in cereal grains. [0003] Zongzi...
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Application Information
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