Potato spring roll and preparation method thereof

Abstract

The invention discloses a potato spring roll and a preparation method thereof. A spring roll wrap comprises the following components in parts by weight: 28-64 parts of potato powder, 38-74 parts of wheat flour, 0.5-6 parts of egg white powder, and 1-11 parts of wheat gluten; a spring roll stuffing comprises the following components in parts by weight: 38-66 parts of mashed potatoes, 8-43 parts of diced vegetables, 8-17 parts of diced ham and 4-34 parts of seasonings. The preparation method comprises the following steps of mixing a compounding powder formed by the potato powder, the wheat flour, the egg white powder and the wheat gluten with salt water to knead a dough, and aging, beating and frying the dough, so as to obtain the potato spring roll wrap; steaming the fresh potatoes for a period of time, and mashing, so as to obtain the mashed potatoes; mixing and conditioning the mashed potatoes, the diced vegetables and the seasonings, so as to obtain the potato spring roll stuffing; wrapping the potato spring roll stuffing into the potato spring roll wrap, shaping, and frying the potato spring roll wrap in hot oil to form the golden yellow color, so as to obtain the potato spring roll.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a potato spring roll and a preparation method thereof. Background technique [0002] Potatoes have high nutritional value and are globally recognized as a complete nutritional food, which has attracted extensive attention and research. 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, including carotene, vitamin C, thiamine, riboflavin, niacin, etc., as well as minerals such as calcium, p...

AI Technical Summary

Problems solved by technology

Wheat flour is used as raw material in the production of traditional spring roll wrappers, and the flour lacks lysine necessary for the human body, so that the nutritional intake of traditional spring rolls is single

Using potatoes as raw materials in the production of spring roll skins can improve the nutritional value of spring rolls. However, due to the molecular arrangement of potato flour, it is difficult for potato flour to form gluten, and spring roll skins are thin and require strong toughness. Whole potato flour is not suitable for making spring roll wrappers directly, so there is no research and application of using whole potato flour to make spring roll wrappers

[0005] In addition, the fillings of traditional spring rolls are generally various vegetables, the variety is relatively single, and there has been a lack of breakthroughs in flavor over the years

At present, although whole potato flour is used as an auxiliary material in combination with other vegetables to make stuffing, because the whole potato flour mainly plays the role of gelatinization, and its share is relatively small, it cannot play a significant role in improving the flavor and nutrition of stuffing. big impact

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