Making method of potato cakes

Abstract

The invention relates to a making method of potato cakes. Through the adoption of the making method disclosed by the invention, the specific potato fragrance of the potato cakes can be maintained, the phenomena that the potato cakes after long-term frozen storage are cracked and generate residues and subsidence can be avoided, and the shape of deep-fried potato cakes is maintained not to be broken down. The potato cakes comprise mixed powder, an aqueous solution and addition fillings, wherein the total of the mixed powder and the aqueous solution comprises the following components by weight: 350g of potato whole flour, 550g of glutinous rice flour, 100g of flour, 50g of soft white sugar and 700g of water; and the addition fillings comprise main fillings, sugar and lard in a weight ratio of the main fillings to the sugar to the lard being 15 to 12 to 10. The making method comprises the following steps of (1) mixing the potato whole flour with the glutinous rice flour and the flour in the percentage by weight to obtain mixed powder; (2) mixing the soft white sugar with the water in the percentage by weight, and after mixing, cooling the aqueous solution to 25-30 DEG C; (3) mingling the aqueous solution obtained in the step (2) with the mixed powder obtained in the step (1), beginning to perform dough mixing, and performing dough mixing under the condition of the temperature being 25-30 DEG C and the time being 10min; and (4) mixing the main fillings with the sugar and the lard in the weight ratio.

Description

technical field [0001] The invention relates to a method for making potato pancakes. Background technique [0002] As we all know, my country is the largest potato planting area and output in the world. It has rich nutritional value and has the characteristics of cereals and vegetables at the same time. It provides far more nutrients than ordinary staple foods, and is a food with more comprehensive nutrients. It contains a lot of carbohydrates, most of which are starch, and contains a small amount of non-starch polysaccharides, sucrose, reducing sugar, etc., which is an important source of carbohydrates for humans; The 8 kinds of essential amino acids that cannot be synthesized are rich in multivitamins, including vitamin C, vitamin E and vitamin B1 that cannot be compared with other vegetables, and also contain a variety of minerals, such as calcium, iron, zinc, phosphorus, selenium, potassium, elements such as sodium and magnesium. The No. 341 research report of the Res...

AI Technical Summary

Problems solved by technology

[0004] Glutinous rice starch is a starch containing more amylopectin, which is easy to gelatinize, has weak retrogradation and good freeze-thaw stability; Poor water retention results in uneven water distribution of the dough, and some skin cracks during the freezing process, and it is prone to collapse after being placed for a period of time after frying.