Processing method for jerusalem artichoke deep-fried cake
A processing method and technology of fried cakes, which are applied in the field of processing Jerusalem artichoke fried cakes, can solve the problems that Jerusalem artichokes are not easy to store, and achieve the effects of golden color, improved fat balance, and crisp taste
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Embodiment 1
[0013] A processing method of Jerusalem artichoke fried cake, the specific operation steps are:
[0014] (1) Preparation of Jerusalem artichoke puree: choose unsprouted Jerusalem artichoke and fresh purple sweet potato, wash with clean water, peel off the skin, and then wash with water. After steaming in a steamer, use a stuffing machine to stir cooked Jerusalem artichoke and purple sweet potato into puree;
[0015] (2) Cooked flour preparation: The cooked flour used is steamed noodles. When steaming the noodles, the upper and lower steamers must be inserted with sticks to avoid airflow. After being steamed, the flour will be sieved after a little cooling;
[0016] (3) Fried cake making: Mix Jerusalem artichoke puree, cooked flour and appropriate amount of baking soda, knead into a dough, proof for 30 minutes, divide into 26 agents, knead and squash, use a rolling pin to roll into a cake, the thickness is moderate, wake up Let it leave for 10 minutes; when the peanut oil is heated to...
Embodiment 2
[0018] A processing method of Jerusalem artichoke fried cake, the specific operation steps are:
[0019] (1) Preparation of Jerusalem artichoke puree: choose unsprouted Jerusalem artichoke, sweet potatoes and chestnuts, wash them with clean water, peel them, and then wash them with water. After steaming in a steamer, use a stuffing machine to mix cooked Jerusalem artichokes, sweet potatoes and chestnuts into a puree;
[0020] (2) Cooked flour preparation: The cooked flour used is steamed noodles. When steaming the noodles, the upper and lower steamers must be inserted with sticks to avoid airflow. After being steamed, the flour will be sieved after a little cooling;
[0021] (3) Making fried cakes: mix Jerusalem artichoke puree, cooked flour and appropriate amount of baking soda, knead into dough, proof for 35 minutes, divide into 35 agents, knead and squash, use a rolling pin to roll into a cake, the thickness is moderate, wake up Let it leave for 20 minutes; when the soybean oil is...
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Abstract
Description
Claims
Application Information
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