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Cooked wheaten food with potatoes and preparation method of cooked wheaten food

A production method and potato technology, which are applied in the directions of food preparation, food science, food ingredients, etc., to achieve the effects of rich wheat aroma, increasing product types, and unique flavor

Active Publication Date: 2015-11-11
上海天信绿色食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the rolls and cakes of noodles on the market are made of wheat starch, and there is no product that adds potatoes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A method for making potato pasta, comprising:

[0043] Step 1. Take 5g of wheat flour and 2g of water, and make a dough, leave it to ferment for 12 hours at a temperature of 25°C to make dough, and then tear the dough into 3×3×3cm 3 of blocks. Add 20g of water and soak at a temperature of 25°C for 4h to obtain a mixture;

[0044] Step 2: Take 300 g of potato flour and 800 g of wheat flour, add the whole mixture obtained in step 1 and 200 g of water, then add 10 g of egg liquid and 5 g of white vinegar. Kneaded and loosened dough;

[0045] Step 3, ferment the loose dough formed in step 2 at a temperature of 25°C for 30 minutes, then make a dough from the loose dough, and ferment at a temperature of 25°C for 5 hours;

[0046] Step 4, (4.1) Repeatedly squeeze the fermented dough in step 3 into a thin slice of 3 cm with a force of 100 N, and sprinkle the mixed powder of potato and wheat flour evenly on the upper surface of the thin slice for the first time, and then Rolli...

Embodiment 2

[0052] A method for making potato pasta, comprising:

[0053] Step 1. Take 5g of wheat flour and 2g of water, make dough and let it ferment for 12 hours at a temperature of 30°C to make dough, then tear the dough into 5×5×5cm 3 block, add 30g of water and soak at a temperature of 30°C for 2 to 4 hours to obtain a mixture;

[0054] Step 2: Take 600g of potato flour and 2100g of wheat flour, add the whole mixture obtained in step 1 and 1000g of water, then add 16g of egg liquid and 10g of white vinegar. Kneaded and loosened dough;

[0055] Step 3, ferment the loose dough formed in step 2 at a temperature of 30°C for 20 minutes, then make a dough from the loose dough, and ferment at a temperature of 30°C for 3 hours;

[0056] Step 4, (4.1) Repeatedly squeeze the fermented dough in step 3 into a 5cm thin sheet with a force of 100N repeatedly, and evenly sprinkle the mixed powder of potato and wheat flour on the upper surface of the thin sheet for the first time, and then Rollin...

Embodiment 3

[0062] A method for making potato pasta, comprising:

[0063] Step 1. Take 5g of wheat flour and 2g of water, make dough and let it ferment for 8 hours at a temperature of 28°C to make dough, then tear the dough into 4×4×4cm 3 block, add 25g of water and soak for 3h at a temperature of 28°C to obtain a mixture;

[0064] Step 2, get 450g of potato flour and 1450g of wheat flour, add the whole mixture obtained in step 1 and 600g of water, then add 13g of egg liquid and 7g of white vinegar. Kneaded and loosened dough;

[0065] Step 3, ferment the loose dough formed in step 2 at a temperature of 28°C for 25 minutes, then make a dough from the loose dough, and ferment at a temperature of 28°C for 4 hours;

[0066] Step 4, (4.1) Repeatedly squeeze the fermented dough in step 3 into a thin sheet of 4cm with a force of 75N repeatedly, and sprinkle the mixed powder of potato and wheat flour evenly on the upper surface of the thin sheet for the first time, and then Rolling the sheet ...

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PUM

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Abstract

The invention discloses a preparation method of a cooked wheaten food with potatoes. The preparation method comprises the following steps: 1, kneading 5 parts of wheat flour and 2 parts of water into a dough, fermenting to prepare a sour dough, and soaking the sour dough in water to obtain a mixture; 2, adding 300-600 parts of potato granules and 800-2100 parts of wheat flour to the mixture, and mixing into disperse doughs; 3, fermenting the disperse doughs, preparing one dough by the disperse doughs and fermenting at 25-30 DEG C for 3-5 hours; 4, (4.1) pressing the dough into sheets which are 3-5cm thick, uniformly spreading mixed powder of the potato granules and the wheat flour on the upper surfaces of the sheets for the first time, curling into long strip doughs along one edge of each sheet to the other edge, (4.2) pressing the long strip doughs into sheets again and repeating the step (4.1) for 5-10 times; and 5, fabricating the finally obtained long strip doughs in the step 4 into steamed bread roll blanks and steaming thoroughly, so as to obtain the cooked wheaten food with the potatoes.

Description

technical field [0001] The invention relates to a potato pasta and a preparation method thereof. Background technique [0002] Potato (scientific name: Solanumtuberosum, English: potato, potatoes), a perennial herb belonging to the family Solanaceae, with edible tubers, is the third most important food crop in the world, second only to wheat and corn. In China, how to promote the strategy of turning potatoes into a staple food, and processing potatoes into staple foods such as steamed buns, noodles, and rice noodles is an important livelihood plan. Potatoes will become another staple food besides rice, wheat, and corn. In the north, pasta including steamed buns, flower rolls and cakes are the most commonly eaten staple foods. In the north, not only the steamed buns with noodles are very popular, but the Hanamaki and cakes in the noodles are especially popular among consumers. However, most of the rolls and cakes of noodles on the market are based on wheat starch, and there ...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/212A23L1/31A23L1/2165A23L1/29A23L7/104A23L13/00A23L19/00A23L19/15A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 韦秀学
Owner 上海天信绿色食品有限公司