Making method of traditional potato cakes

A production method and potato technology are applied in the directions of food preparation, function of food ingredients, food science, etc., which can solve the problems of difficult storage of potatoes, and achieve the effects of enhancing immunity, strong aroma and high nutritional value.

Inactive Publication Date: 2015-11-18
葛昌富
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of this invention is to solve the problem that potatoes are

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1 ：

[0016] A method for making traditional potato cakes, the specific operation steps are:

[0017] (1) Raw material pretreatment: peeled and steamed purple potatoes and potatoes, mashed into mashed potatoes by a masher; eggs are whipped into a custard with a whisk, and the time is controlled within 3-5 minutes, the more soaking the better; The pork is minced and then steamed; kidney beans and peas are fried and then crushed and passed through a 60-mesh sieve;

[0018] (2) Kneading: The dough of potato cakes should be softer. Add 15% water. After dissolving sodium metabisulfite with cold water, you can add it when you start to adjust cornstarch. At the same time, add monosodium glutamate and sweet baking powder. Generally used Double pulp vertical mixing machine, mixing powder 20-25min;

[0019] (3) Standing: The elasticity of the dough is still large after the powder is adjusted, and the shrinkage of the potato cake can be reduced by standing;

[0020] (4) Noodle pre...

Example Embodiment

[0024] Example 2 ：

[0025] A method for making traditional potato cakes, the specific operation steps are:

[0026] (1) Raw material pretreatment: yam, chestnuts, potatoes are peeled and steamed, and red dates are added, and then mashed into mashed potatoes by a masher; the eggs are mashed into a custard with a whisk, and the time is controlled within 2 minutes, the more soaking The better; the pork is minced and steamed; the soybeans and peanuts are fried and then crushed, and passed through a 120-mesh sieve;

[0027] (2) Kneading: The dough of the potato cake should be softer. Add 25% water. After dissolving the sodium metabisulfite with cold water, you can add it when you start to adjust the sweet potato starch. At the same time, add monosodium glutamate, honey, and sweet baking powder. Generally use double-slurry vertical mixing machine, mixing powder for 28-32min;

[0028] (3) Standing: The elasticity of the dough is still large after the powder is adjusted, and the shrinkage o...

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PUM

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Abstract

The invention discloses a making method of traditional potato cakes, and belongs to the field of food processing. The making method is characterized by using 2.5kg of potatoes, 1.2kg of sweet potatoes, 0.6kg of red beans, 0.8kg of Chinese yam starch, 0.5kg of pork, 0.3kg of eggs, 12g of gourmet powder, 45g of table salt, and 55g of fragrant and sweet baking powder as raw materials. The making method comprises the processing technology flows: pretreating raw materials, mixing and stirring the pretreatedmaterials to obtain a mixture, compacting the mixture, cutting the compacted mixture into slices, shaping the slices, drying the shaped slices, deep-frying the dried slices, cooling the deep-fried slices and packaging the cooled slices. The making method has the beneficial effects that the traditional potato cake products are light yellow in color, fragrant, crisp and delicious, and rich in fragrance, and have the fragrant and crisp flavor of the potatoes. The traditional potato cake products are high in nutrient value, rich in varied nutrient substances, such as protein and vitamins, are favorable for the digestion and the absorption of foods by human bodies, improve the immunity of the human bodies, have the efficacies of fortifying the spleen, harmonizing the stomach, benefiting qi, regulating middle energizer, expelling the toxin, nourishing the face, reducing blood pressure, and resisting ageing, and are green nutrient foods which are suitable for people of all ages and are economical and practical.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for making traditional potato cakes. Background technique [0002] Potatoes, also known as ground eggs, yams, potatoes, Solanaceae Solanum, annual herbaceous plants, underground stems are massive, oblate. Potatoes contain a lot of carbohydrates, 20% protein, 18 kinds of amino acids, minerals, vitamins, etc. Potatoes can be used as a staple food, as a vegetable, or as supplementary food such as French fries, potato chips, etc. They are also used to make starch and vermicelli, and can also be used to brew wine. They have a wide range of consumption. Potatoes are rich in dietary fiber, which can help promote gastrointestinal motility, clear the intestines, and help take away some grease and garbage, which has a certain laxative and detoxification effect. Potatoes also have anti-aging effects. It is rich in B vitamins such as vitamins B1, B2, B6, and pantothenic acid, as well as...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/29A23L19/18A23L33/00
CPCA23V2002/00A23V2200/324A23V2200/32A23V2200/318A23V2200/302A23V2200/326
Inventor 葛昌富
Owner 葛昌富
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