Method for processing potato bars

Abstract

The invention discloses a method for processing potato bars. The method includes the specific steps of raw material preparing and treating, wherein fresh potatoes are used as raw materials, and fresh cowpeas are adopted; cooking of the potatoes in beef paste, wherein clean water with the weight 10 times that of the potatoes is added into a steaming cabinet, and the beef paste is fully cooked and diluted; cowpea grinding, wherein the dried cowpeas in the step are ground through a grinding and crushing machine, and 300 parts of the ground cowpea powder and 4 parts of beef paste are fully mixed; raw material mixing and stirring; potato bar forming; potato-bar oil removing conducted through a frying machine, wherein the oil-removed potato bars are grouped in the mode that 20 potato bars serve as a group, and the grouped potato bars are bagged. According to the method, the potatoes, the cowpeas and the beef paste are added into the potato bars and mixed, the normal digestive gland secretion function and the normal gastrointestinal tract peristalsis function can be kept after human-body absorption, the cholinesterase activity is inhibited, digestion can be helped, and appetite is promoted; the brain of a person is quiet accordingly, the digestive system is nursed, and distension of the chest and diaphragm is avoided.

Description

technical field [0001] The invention relates to the field of processing potato sticks, in particular to a processing method of potato sticks. Background technique [0002] Potato is a kind of vegetable with both grain and vegetable. It has high nutritional value and is rich in vitamin A and vitamin C as well as minerals. The content of high-quality starch is about 16.5%, and it also contains a lot of lignin. Two loaves". [0003] At present, the ready-to-eat potato convenience foods on the market are mainly puffed and high-temperature fried potatoes, which are characterized by high fat and carbohydrates, which can easily lead to high blood pressure and cardiovascular disease, and high-temperature fried potatoes are prone to produce acrylamide carcinogens, which are harmful to the human body. It is extremely unfavorable to health; the ingredients of potato sticks are relatively single, and the nutritional value of potato sticks is difficult to finally reflect. Contents of ...

AI Technical Summary

Problems solved by technology

[0003] At present, the ready-to-eat potato convenience foods on the market are mainly puffed and high-temperature fried potatoes, which are characterized by high fat and carbohydrates, which can easily lead to high blood pressure and cardiovascular disease, and high-temperature fried potatoes are likely to produce acrylamide carcinogens, which are harmful to the human body. It is extremely unfavorable to health; the ingredients of potato sticks are relatively simple, and the nutritional value of potato sticks is difficult to finally reflect