Cheese stuffed potato ball and preparation method thereof

A technology of potato balls and juice popping, applied in the field of popping cheese potato balls and their preparation, can solve the problems of single food taste and the like, achieve the effects of good taste, make up for the single taste, and avoid cracking of the dough

Inactive Publication Date: 2017-05-31
FUJIAN SHENGHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In order to solve the above-mentioned defects of the single taste of the food prepared by the existing cheese, the present invention proposes a kind of cheese potato ball with rich nutrition and good taste and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0049] The present invention also provides a preparation method of bursting juice cheese potato balls, which comprises the following steps:

[0050]Step 1, dough preparation: mix wheat starch and glutinous rice flour in an equal weight ratio, boil them in boiling water as noodles, put them into a noodle mixer, and then continue to add condensed milk essence, emulsifier, sugar, Stir mashed potatoes and ice water evenly, then add baking powder, vegetable oil, and the remaining glutinous rice flour, and make dough;

[0051] Step 2, preparation of cheese filling: Put chestnut powder and pea powder into the dough mixer, then continue to add sugar, all-purpose flour, vegetable oil, cheese, gelatin powder, water and chestnut essence into the dough mixer and stir evenly to get cheese filling ;

[0052] Step 3, molding; put the dough into the first feeding chute of the molding machine, put the cheese filling into the second feeding chute of the molding machine, 60-70 parts by weight o...

Embodiment 1

[0057] Step 10, first weigh the dough and cheese stuffing raw materials, the dough comprises the following components in parts by weight:

[0058] 20 parts by weight of glutinous rice flour; 12 parts by weight of mashed potatoes; 0.4 parts by weight of baking powder; 10 parts by weight of white sugar; 3 parts by weight of vegetable oil; 6 parts by weight of wheat starch; 4 parts by weight of ice water; 0.5 parts by weight of emulsifier; parts by weight;

[0059] The cheese filling comprises the following components in parts by weight:

[0060] 20 parts by weight of all-purpose flour; 8 parts by weight of chestnut powder; 9 parts by weight of pea flour; 6 parts by weight of white sugar; 2 parts by weight of water; 3 parts by weight of vegetable oil; 0.1 part by weight of chestnut essence; 10 parts by weight of cheese; .

[0061] Step 11. Preparation of mashed potatoes: Wash the fresh potatoes, peel them, clean them again, put them in a steamer, steam them thoroughly, and then...

Embodiment 2

[0071] Step 10, first weigh the dough and cheese stuffing raw materials, the dough includes the following components in parts by weight:

[0072] 30 parts by weight of glutinous rice flour; 6 parts by weight of mashed potatoes; 0.6 parts by weight of baking powder; 6 parts by weight of white sugar; 5 parts by weight of vegetable oil; 3 parts by weight of wheat starch; 6 parts by weight of ice water; 0.3 parts by weight of emulsifier; parts by weight;

[0073] The cheese filling comprises the following components in parts by weight:

[0074] 30 parts by weight of all-purpose flour; 5 parts by weight of chestnut powder; 12 parts by weight of pea flour; 4 parts by weight of sugar; 4 parts by weight of water; 1.5 parts by weight of vegetable oil; 0.2 parts by weight of chestnut essence; 7 parts by weight of cheese; .

[0075] Step 11. Preparation of mashed potatoes: Wash the fresh potatoes, peel them, clean them again, put them in a steamer, steam them thoroughly, and then put t...

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PUM

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Abstract

The invention discloses a cheese stuffed potato ball, which comprises 60 to 70 weight parts of wrappers and 30 to 40 weight parts of cheese stuffing, wherein the wrappers wrap the cheese stuffing. The cheese stuffed potato ball is obtained sequentially through operations of wrapper preparation, cheese stuffing preparation, forming, shaping, quick freezing, packaging and the like. The cheese stuffed potato ball respectively introduces ingredients of chestnut powder, pea powder, cheese and the like, so that the product is rich in various nutrition ingredients; in addition, the taste is rich; the mouthfeel is good; meanwhile, the preparation method of the cheese stuffed potato ball is simple; the flow line production can be realized; the defect of single mouthfeel of the frozen cheese food in the existing market can be overcome.

Description

technical field [0001] The invention relates to the field of food, in particular to a kind of juice burst cheese potato balls and a preparation method thereof. Background technique [0002] Cheese (also known as cheese) is a milk product made by condensing and fermenting milk. It basically eliminates a lot of water in milk and retains its nutritional value. Each kilogram of cheese products is concentrated from 10 kilograms of milk, rich in protein, calcium, fat, phosphorus and vitamins, and is a pure natural food. [0003] Dairy products are the best choice for dietary calcium supplementation. Cheese is the dairy product with the most calcium, and the calcium is easily absorbed. In terms of calcium content, 250ml of milk equals 200ml of yogurt equals 40g of cheese. [0004] Cheese can improve the body's ability to resist diseases, promote metabolism, enhance vitality, protect eye health and keep skin healthy. The lactic acid bacteria and their metabolites in cheese have a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/12A23L25/00A23P20/25
CPCA23V2002/00A23V2250/5118A23V2250/18A23V2200/222
Inventor 邱恒根
Owner FUJIAN SHENGHENG FOOD
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