Potato rice preparation method

A potato and rice technology, applied in food science and other directions, can solve the problems of large volume of fresh potato tubers, difficult transportation and long-term storage, and high water content, and achieve the effects of good palatability, extensive raw material resources and low price.

Inactive Publication Date: 2017-12-26
黄秀英
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AI Technical Summary

Problems solved by technology

However, fresh potato tubers are large in size and high in wate

Method used

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Embodiment Construction

[0030] Below in conjunction with embodiment the method of the present invention is further described.

[0031] A kind of preparation method of potato rice, the specific implementation method is as follows:

[0032] 1. Rice material selection: use rice without deterioration, mildew, and normal color as the raw material.

[0033] 2. Prepare rice noodles: beat 2 / 3 of the rice raw materials into powdery rice noodles that can pass 200 meshes for later use.

[0034] 3. Prepare rice milk: Soak 1 / 3 of the rice raw material and 3 times more water for 12 to 15 hours, and then make rice milk for later use.

[0035] 4. Potato material selection and processing: choose fresh potatoes without pests and diseases as raw materials, then clean the potatoes and cut them into cubes, then mix them with the above-mentioned rice milk and potatoes in a weight ratio of 2:1, and finally mix them with Potatoes are mashed into a puree for later use.

[0036] 5. Seasoning: Mix the above-mentioned rice f...

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Abstract

A method for preparing potato rice. Specifically include: select common rice as raw material, and process the rice into powdery rice flour and rice milk; ~40% of the mixed material, and then use the rice grain forming machine to press the mixed material into rice-shaped potato rice, and finally dry and pack it into commercial potato rice. By implementing the invention, the rice and the potato are integrated, and the ordinary rice and the potato are turned into health-care rice rich in nutrition. Eating its rice not only enables people to obtain nourishment and health care in daily eating, but also effectively avoids many discomforts caused by eating potatoes. In addition, the value of rice and potatoes has been greatly increased, and the benefits are extremely significant.

Description

technical field [0001] The invention relates to the technical field of preparation of special rice products, in particular to a method for preparing potato rice. Background technique [0002] Potato (scientific name: Solanum tuberosum, English: potato), also known as: potato, Solanaceae Solanum, annual herb. Potatoes are one of the five staple foods in China. With high nutritional value, strong adaptability and large yield, potatoes are the third most important food crop in the world, second only to wheat and corn. Potatoes are tubers that reproduce and can be used as medicine. They are flat in nature and sweet in taste, and can cure stomach pain, ribs, carbuncles and other diseases. [0003] The ingredients contained in general fresh potatoes: starch 9-20%, protein 1.5-2.3%, fat 0.1-1.1%, crude fiber 0.6-0.8%. Nutrients contained in 100g potatoes: calories 66~113J, calcium 11~60mg, phosphorus 15~68mg, iron 0.4mg~4.8mg, thiamine 0.03~0.07mg, riboflavin 0.03~0.11mg, nicot...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L19/12A23L33/00
CPCA23L7/143A23L19/12A23L33/00A23V2002/00
Inventor 黄秀英
Owner 黄秀英
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