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Stirred nutrient potato balls and preparation method thereof

A technology for stirring and producing nutritious potatoes is applied in the field of food processing, which can solve the problems of single nutrition and taste, and achieve the effects of improved taste, comprehensive nutrition and simple production process.

Inactive Publication Date: 2015-04-29
天祝华农原生态食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of nutritious potato stir-fry to solve the technical problem of single nutrition and taste existing in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A nutritious potato dough, which is made of the following raw materials in parts by weight: 45g of whole potato flour, 35g of carrot granules, 8g of black bean flour, 6g of peanut kernels, 4g of walnut kernels, 0.4g of salt, 400g of water, whole potato flour, The fineness of black bean flour, peanut kernels and walnut kernels is 60 mesh, and the fineness of carrot grains is 40 mesh.

[0023] During production, the following steps are included: A. Raw material pretreatment: fresh potatoes are used as raw materials, and after cleaning, peeling, selecting, slicing, rinsing, precooking, cooling, steaming, and mashing, dehydration and drying are performed to obtain whole potato. Fresh carrots are used as raw materials to prepare carrot grains, and the black beans, peanuts, and walnut kernels are screened separately to remove impurities and rotten ones, and then fried in a frying pan. After frying, they are peeled with a peeling machine, and then used separately The pulverize...

Embodiment 2

[0025] A nutritious potato dough, which is made of the following raw materials in parts by weight: 55g of whole potato flour, 25g of carrot granules, 12g of black bean flour, 4g of peanut kernels, 6g of walnut kernels, 0.6g of salt, 500g of water, whole potato flour, The fineness of black bean flour, peanut kernels and walnut kernels is 60 mesh, and the fineness of carrot grains is 40 mesh.

[0026] During production, the following steps are included: A. Raw material pretreatment: fresh potatoes are used as raw materials, and after cleaning, peeling, selecting, slicing, rinsing, precooking, cooling, steaming, and mashing, dehydration and drying are performed to obtain whole potato. Fresh carrots are used as raw materials to prepare carrot grains, and the black beans, peanuts, and walnut kernels are screened separately to remove impurities and rotten ones, and then fried in a frying pan. After frying, they are peeled with a peeling machine, and then used separately The pulveriz...

Embodiment 3

[0028] A nutritious potato dough, which is made of the following raw materials in parts by weight: 50g of whole potato powder, 30g of carrot granules, 10g of black bean flour, 5g of peanut kernels, 5g of walnut kernels, 0.5g of salt, 450g of water, whole potato powder, The fineness of black bean flour, peanut kernels and walnut kernels is 60 mesh, and the fineness of carrot grains is 40 mesh.

[0029] During production, the following steps are included: A. Raw material pretreatment: fresh potatoes are used as raw materials, and after cleaning, peeling, selecting, slicing, rinsing, precooking, cooling, steaming, and mashing, dehydration and drying are performed to obtain whole potato. Fresh carrots are used as raw materials to prepare carrot grains, and the black beans, peanuts, and walnut kernels are screened separately to remove impurities and rotten ones, and then fried in a frying pan. After frying, they are peeled with a peeling machine, and then used separately Pulverizer...

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Abstract

The invention discloses stirred nutrient potato balls and a preparation method thereof. The stirred nutrient potato balls are prepared from the following raw materials in parts by weight: 45-55 parts of whole potato powder, 25-35 parts of carrot grains, 8-12 parts of black soybean powder, 4-6 parts of peanut kernel, 4-6 parts of walnut kernel, 0.4-0.6 part of salt and 400-500 parts of water. The preparation method of the stirred nutrient potato balls comprises the following steps: pretreating raw materials, burdening, re-watering, filling, cleaning and packaging. With the whole potato powder as a main raw material, the integrity of potato cells is reserved to a great extent; the nutrients such as high-content VB1, VB2, VC and mineral substances including calcium, potassium and iron, and natural flavors of potatoes are fully supplemented; in addition, with the carrot grains and the black soybean powder as auxiliary materials, the defects of the potatoes in protein, vitamin A and calcium are fully supplemented; the nutrients are relatively comprehensive; meanwhile, the taste of the stirred balls is greatly improved by adding the peanut kernel, the walnut kernel and the salt; a traditional method for preparing the stirred balls is improved; and the preparation process is relatively simple, fast and convenient.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nutritious potato dough and a preparation method thereof. Background technique [0002] Potatoes, the scientific name is potato, and some areas are called yam. In France, potatoes are called "underground apples", which are very rich in nutrients. "Chinese Common Food Nutrient Composition Table" shows that the distribution ratio of nutrients contained in potatoes is: starch 9-20%, protein 1.5-2.3%, fat 0.1-1.1%, crude fiber 0.6-0.8%. Nutrients contained in every 100g of potatoes: calories 66~113J, calcium 11~60mg, phosphorus 15~68mg, iron 0.4mg~4.8mg, thiamine 0.03~0.07mg, riboflavin 0.03~0.11mg, nicotinic acid 0.4~1.1mg, carotene 8-30mg, vitamin C 27mg. Compared with cereal grains, potatoes have a higher protein content. From a nutritional point of view, potatoes have more advantages than rice and flour, and can supply a large amount of heat energy to the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L1/212A23L1/20A23L19/12A23L11/00A23L19/00
Inventor 王玉娟杨晶杨林丽汪大辉沈延华
Owner 天祝华农原生态食品有限公司
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