Preparation method of potato-tartary buckwheat-containing molded rice
A potato and potato juice technology, which is applied in the field of preparation of potato tartary buckwheat shaped rice, can solve the problems of low potato content, no more than 25%, and low nutritional value, so as to increase nutritional value, increase potato content, and improve nutritional value Effect
Inactive Publication Date: 2017-12-26
XICHANG COLLEGE +1
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Problems solved by technology
At present, there are many preparation methods about potato tartary buckwheat molded rice. Most of the existing preparation methods of potato tartary buckwheat molded rice are directly processed after directly mixing potato whole powder directly with rice flour. Due to the characteristics of potato whole flour, The content of whole potato powder added in the rice flour is no more than 25%; thus, the potato content in the potato molded rice made by the existing method for preparing potato tartary buckwheat molded rice is not high, and its nutritional value is low
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Embodiment Construction
[0049] The preparation method of the potato tartary buckwheat molded rice comprises the following steps:
[0050]Step 1. Prepare the base material. The base material is prepared by mixing cooked potato powder and rutin powder. The weight ratio of each component is as follows: 1-10% of rutin powder, and the balance is cooked potato powder;
[0051] Step 2, preparing rice balls, adding an appropriate amount of additives to the base material prepared in step 1, mixing, adding water or potato liquid and stirring to obtain rice balls;
[0052] Step 3, the rice ball obtained in step 2 is made into shaped rice according to conventional methods.
[0053] The preparation method of potato tartary buckwheat molded rice according to the present invention is prepared by reconstitution of the base material, that is, mixing cooked potato powder and rutin powder according to a certain proportion, and the potato content in the molded rice prepared by this processing method is the lowest. It c...
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The invention discloses a preparation method of high nutritive value potato-tartary buckwheat-containing molded rice. The preparation method comprises pre-preparing base materials through mixing cooked potato powder and rutin powder according to a certain ratio. The molded rice has the lowest potato content of 90% considerably higher than that of the existing potato-containing molded rice. The molded rice has high rutin content and has a high nutritive value. Through use of a potato liquid in the rice ball preparation, potato content of the molded rice is further improved and a nutritive value of the molded rice is further improved. The preparation method is suitable for promotion and application in the food field.
Description
technical field [0001] The invention relates to the field of food, in particular to a method for preparing potato tartary buckwheat molded rice. Background technique [0002] Tartary buckwheat is a rare medicinal and edible crop in nature. According to the "Compendium of Materia Medica": Tartary buckwheat is bitter in taste and cold in nature. Tartary buckwheat has been recorded in "Thousand Gold Prescriptions", "Dictionary of Traditional Chinese Medicine" and related documents: it can soothe the nerves, activate qi and blood, lower qi and widen the intestines, clear away heat, swelling and pain, dispel accumulation and stagnation, cleanse the intestines, moisten the intestines, and clear the intestines. Convenience, cough, asthma, anti-inflammatory, anti-allergic, cardiotonic, weight loss, beauty and other effects. Tartary buckwheat is tartary buckwheat, the scientific name is Tartary buckwheat (Tatar, pronounced dádá, is a collective name for the ancient northern minoriti...
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IPC IPC(8): A23L7/143A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 巩发永李静
Owner XICHANG COLLEGE