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Mushroom-flavor qi-tonifying mashed potato and preparation method thereof

A technology of mashed potatoes and nourishing qi, which is applied in the direction of food science, etc., can solve the problems of short shelf life and difficult preservation of mashed potatoes, and achieve the effects of increasing anti-oxidation, excellent functional properties, and enhanced electrostatic effect

Inactive Publication Date: 2016-10-12
方加盛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutrition of mashed potatoes as a staple food still cannot meet the needs of modern people, and the mashed potatoes are not easy to store, and the shelf life is not long

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0021] A kind of mushroom-flavored mashed potatoes made from the following raw materials by weight:

[0022] Seafood Mushroom 18, Buckwheat Kernel 12, Cactus 10, Milk Residue 6, Rehmannia Root 1.5, Red Ginseng 1.5, Velvet Antler 1.3, Potato 200, Pork Belly 100, Salt 8, Chili Powder 3, Chinese Pepper Powder 2, Sodium Carboxymethyl Cellulose 2 , 1mol / lNaOH, selenium-rich peanut 100, succinic anhydride 0.1, phosphate buffer, petroleum ether.

[0023] The method for preparing mashed potatoes with mushroom fragrance and Qi benefits includes the following steps:

[0024] (1) Wash the seafood mushrooms and pork belly and cut into dices, then stir in chili powder, pepper powder and appropriate amount of salt, mix and marinate for 3 hours, put the marinated seafood mushroom pork belly mixture in a blender and stir into a puree , Get mushroom-flavored minced meat, collect it for later use;

[0025] (2) After drying the selenium-enriched peanuts, dehull, peel and smash to obtain peanut powder. ...

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Abstract

The invention discloses a mashed potato with mushroom fragrance and beneficial qi, which is prepared from the following raw materials in parts by weight: seafood mushroom 18-23, buckwheat kernel 12-13, cactus 10-15, milk dregs 6-7, rehmannia glutinosa 1.5-2.2 , red ginseng 1.5‑2, deer antler 1.3‑2, potatoes 200‑230, pork belly 100‑120, salt 8‑10, chili powder 3‑4, pepper powder 2‑3, sodium carboxymethylcellulose 2‑3, 1 ‑1.2mol / lNaOH, selenium-enriched peanut 100‑150, succinic anhydride 0.1‑0.15, phosphate buffer, appropriate amount of petroleum ether. In the present invention, sodium carboxymethyl cellulose and peanut protein isolate undergo a glycosylation reaction to form a covalent complex that can maintain good emulsification of food at high temperatures, increase the polypeptide chain, enhance the steric hindrance effect, and simultaneously enhance the complex thermal stability.

Description

Technical field [0001] The invention relates to the technical field of health foods, in particular to a mushroom-flavored mashed potato and a preparation method thereof. Background technique [0002] The main raw material of mashed potatoes, potatoes are rich in protein, and the content of mashed potatoes is even better than that of soybeans, which is the closest to animal protein. Potatoes are also rich in lysine and tryptophan, which are incomparable to ordinary food. Potatoes are also rich in potassium, zinc, and iron. The potassium contained prevents the rupture of cerebral blood vessels. It contains 10 times the protein and vitamin C of apples, and the content of vitamin B1, B2, iron and phosphorus is much higher than that of apples. Overall, its nutritional value is equivalent to 3.5 times that of apples. And the fat content of potatoes is very low, mostly used as a staple food substitute for weight loss. However, mashed potatoes can not meet the needs of modern people...

Claims

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Application Information

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IPC IPC(8): A23L19/12A23L29/10A23L29/00A23L31/00A23L13/60A23L33/105A23L33/10
CPCA23V2002/00
Inventor 方加盛
Owner 方加盛
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