Potato cakes and processing method thereof

Abstract

The invention discloses potato cakes and a processing method thereof. The potato cakes comprises the following raw materials in parts by weight: 20% of mashed potatoes, 20% of flour, 10% of white sugar, 10% of edible oil, 10% of hawthorn fruits, 10% of dried orange peel, and 20% of water. The processing method of the potato cakes comprises the following steps of stirring and mixing the mashed potatoes, the flour, the white sugar, the edible oil and the water so as to make dough; adding the hawthorn fruits and the dried orange peel into the dough by doping ground powder of the hawthorn fruits and the dried orange peel in the dough; carrying out dicing, and carrying out high-temperature baking; and then, cooling the baked diced dough doped with the powder of the hawthorn fruits and the driedorange peel so as to obtain the potato cakes. The potato cakes disclosed by the invention are beneficial for conditioning the spleen and the stomach, improving appetite and digestion capacity, and enhancing human body metabolic capability; moreover, taste of potato enthusiasts can also be satisfied. In addition, the processing method of the potato cakes is simple and easy to operate.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a potato cake and a processing method thereof. Background technique [0002] As a snack food, biscuits are easy to carry and can satisfy hunger, so they are very popular among people. With the improvement of living standards, people pay more attention to health preservation in the choice of food. Although the modern living standard has improved, due to the high pressure of life and work, people's appetite and gastric digestion ability generally decline. Biscuits as an instant food As a snack food that supplements nutrition and energy, different consumers have different preferences for the taste of biscuits. However, the existing types of biscuits on the market cannot satisfy consumers with different tastes. Therefore, in order to meet the needs of consumers with different tastes, It is necessary to develop biscuits with different flavors; in addition, hawthor...

AI Technical Summary

Problems solved by technology

With the improvement of living standards, people pay more attention to health preservation in the choice of food. Although the modern living standard has improved, people's appetite and stomach digestion ability have generally declined due to the high pressure of life and work. Biscuits, as a kind of instant As a snack food that supplements nutrition and energy, different consumers have different preferences for the taste of biscuits. However, the existing types of biscuits on the market cannot satisfy consumers with different tastes. Therefore, in order to cater to the needs of consumers with different tastes, It is necessary to develop biscuits with different flavors; in addition, hawthorn and tangerine peel have the effects of regulating the spleen and stomach, improving human digestion, promoting blood circulation and removing blood stasis, relieving dysmenorrhea, preventing cancer, accelerating fat metabolism, calming asthma and reducing phlegm, so if we can develop different flavors of biscuits At the same time, adding hawthorn and tangerine peel to biscuits will help improve consumers' appetite and digestion ability, improve consumers' appetite and improve consumers' body metabolism