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A specific flour for potato dough skin and dumpling wrappers to make potatoes as a staple food

A technology for special flour and potato whole flour, applied in application, food preparation, food science and other directions, can solve the problems of high processing cost of potato whole flour, low content of potato whole flour, and high cost of potato pasta, so as to promote the sustainable development of agriculture , The product quality is stable and the taste is good.

Inactive Publication Date: 2015-09-16
SHANXI SHUYAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention solves the problems of high processing cost and complex procedure of the existing potato flour; however, the existing potato flour has the problems of difficult molding, high hardness, and poor boiling resistance when making steamed bread, noodles and other staple food products, and the content of the potato flour is low. , the cost of making potato pasta is high, and a kind of special flour for potato noodle skin and dumpling skin is provided.

Method used

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  • A specific flour for potato dough skin and dumpling wrappers to make potatoes as a staple food

Examples

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Effect test

Embodiment 1

[0023] Embodiment 1: A kind of special powder for potato dough and dumpling skin made from potatoes as staple food, which is prepared from the following raw materials in parts by weight: 70 parts of whole potato powder and 30 parts of potato starch.

[0024] The method of preparing potato skins and dumpling skins by using the above-mentioned potato staple food powder for potato skins and dumpling skins is as follows: take whole potato flour and potato starch in proportion, mix them evenly, add cold water and noodles, roll them into a pancake shape, and steam for 10-15 minutes It is the dough; roll it into a pancake shape and add fillings, steam it to make steamed dumplings, and boil it to make dumplings.

[0025] The preparation method of described whole potato powder comprises the steps:

[0026] (1) Select raw materials: select varieties with shallow bud eyes, good potato shape, white potato flesh, low reducing sugar content, and low solanin content, remove mildew spots and ...

Embodiment 2

[0032] Example 2: A kind of special flour for potato dough and dumpling skin made from potatoes as staple food, which is prepared from the following raw materials in parts by weight: 80 parts of whole potato flour and 20 parts of potato starch.

[0033] The method of preparing potato skins and dumpling skins by using the above-mentioned potato staple food powder for potato skins and dumpling skins is as follows: take whole potato powder and potato starch in proportion, mix them evenly, add cold water and noodles, roll them into a pancake shape, and steam for 10-15 minutes It is the dough; roll it into a pancake shape and add fillings, steam it to make steamed dumplings, and boil it to make dumplings.

[0034]In the preparation method of the whole potato powder: remove the 0.5mm thick cortex from the potatoes, cut them into 5mm thick slices with a dicing machine; cook at 97°C for 9 minutes in a cooking machine integrating blanching, cooking, and conveying; the drying process is:...

Embodiment 3

[0035] Embodiment 3: A kind of special powder for potato dough and dumpling skin made from potatoes as staple food, which is prepared from the following raw materials in parts by weight: 90 parts of whole potato powder and 10 parts of potato starch.

[0036] The method of preparing potato skins and dumpling skins by using the above-mentioned potato staple food powder for potato skins and dumpling skins is as follows: take whole potato powder and potato starch in proportion, mix them evenly, add cold water and noodles, roll them into a pancake shape, and steam for 10-15 minutes It is the dough; roll it into a pancake shape and add fillings, steam it to make steamed dumplings, and boil it to make dumplings.

[0037] In the preparation method of the whole potato powder: remove the 0.6mm thick cortex from the potatoes, cut them into thin slices with a thickness of 10mm by a dicing machine; cook at 100°C for 8 minutes in a cooking machine integrated with blanching, cooking, and conv...

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Abstract

The present invention belongs to the technical field of food processing and provides a specific flour for potato dough skin and dumpling wrappers to make potatoes as a staple food and solves the problems that the existing potato full flour has higher processing costs and more complex processing steps, the staple food products manufactured by the existing potato flour are difficult to mold, have high hardness, are not able to endure boiling, have low content of potato full flour and higher costs to make potato pasta. The preparation method of potato full flour comprises the following steps: selecting materials, cleaning and peeling, picking, slicing, blanching, cooling and oven-drying, milling, and mixing potato full flour and potato starch to make dough skin and dumpling wrappers. The manufacturing processes are time-saving, simple and convenient, the products are suitable for mass consumption and beneficial for promoting, the industrialized production of potato flour can be realized, and the products have stable quality; the specific flour for potato dough skin and dumpling wrappers is easy to mold, have good tenacity, full nutrition and good mouthfeel. All raw materials are from potatoes, do not add any food additive, can ensure food to be safe, healthy and green, and promote the consumption of the potatoes as a staple food. The specific flour for potato dough skin and dumpling wrappers to make potatoes as a staple food promotes China's sustainable development of agriculture and benefits people's nutrition and health.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a special flour for potato dough and dumpling wrappers made from potatoes as a staple food. Background technique [0002] In recent years, my country's grain production has increased year after year, and the inventory is abundant. The security of rations is absolutely guaranteed. However, considering that my country's grain demand will still be a rigid growth trend for a long period of time in the future, the three major staple foods of wheat, rice, and corn are affected by arable land resources and water resources. However, the space for increasing production is small and the cost is high, while the space for increasing production of potatoes is large and the cost is low. In order to promote the sustainable development of my country's agriculture and ensure food security, this year the Ministry of Agriculture proposed to increase the production of potatoes, whi...

Claims

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Application Information

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IPC IPC(8): A23L1/0522A23L1/216A23L1/2165A23L19/12A23L19/15
Inventor 柳春柳青柳福和赵美仁
Owner SHANXI SHUYAN FOOD
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