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Tea potato and making method thereof

A production method and potato technology are applied in food ingredients as taste improvers, functions of food ingredients, food science, etc., which can solve problems such as flat taste, not unique potato flavor, and insufficient nutrition, and achieve unique flavor, formula and Unique technology, rich nutrition effect

Inactive Publication Date: 2018-11-13
六枝特区朝华农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavor of the potatoes produced by the above method is not unique enough, the nutrition is not rich enough, the taste is flat, and it will not leave a deep impression on people after eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of tea potato, comprising the following raw materials in parts by weight: 2 parts of fresh potatoes, 0.3 parts of fresh tender tea leaves, 0.1 part of fresh tender pepper leaves, 0.5 parts of small leeks, 0.2 parts of lard, appropriate amount of salt, and appropriate amount of water; its preparation method as follows:

[0028] 1) Raw material preparation: Weigh each raw material according to the ratio; scrape off the potato skin, clean it, cut the potato into a block structure of 3 cm, 2 cm wide, and 2 cm thick, and set aside; clean the tea leaves and pepper leaves , set aside; clean the leeks, cut them into 3cm pieces, set aside;

[0029] 2) Stir-fry: Put the oil into the oil pan, turn on the fire to heat, when the oil pan emits green smoke, pour the spare potatoes into the oil pan and stir-fry for 3 minutes, when the surface of the potatoes is about 5mm thick, the color becomes translucent At the same time, add tea leaves, pepper leaves, leeks, and salt into t...

Embodiment 2

[0032] A kind of tea potato, comprising the following raw materials in parts by weight: 3 parts of potatoes, 0.2 parts of fresh tea leaves, 0.15 parts of fresh tender pepper leaves, 0.35 parts of leeks, 0.3 parts of lard, 0.1 parts of chili powder, an appropriate amount of salt, and an appropriate amount of water; Its production method is as follows:

[0033] 1) Raw material preparation: Weigh each raw material according to the ratio; scrape off the potato skin, clean it, cut the potato into a block structure of 4cm, 4cm wide, and 3cm thick, and set aside; clean the tea leaves and pepper leaves , set aside; clean the leeks, cut them into 4cm pieces, set aside;

[0034] 2) Stir-fry: Put the oil into the oil pan, turn on the fire to heat, when the oil pan emits blue smoke, pour the spare potatoes into the oil pan and stir-fry for 5 minutes, when the surface of the potatoes is about 5mm thick, the color becomes translucent At the same time, add tea leaves, pepper leaves, leeks, ...

Embodiment 3

[0037] A tea potato, comprising the following ingredients by weight: 4 parts of potatoes, 0.1 part of tea leaves, 0.2 parts of pepper leaves, 0.2 parts of leeks, 0.4 parts of pure rapeseed oil, an appropriate amount of salt, and an appropriate amount of water; the preparation method is as follows:

[0038] 1) Raw material preparation: Weigh each raw material according to the ratio; scrape off the potato skin, clean it, cut the potato into a block structure of 5 cm, 3 cm wide, and 3 cm thick, and set aside; clean the tea leaves and pepper leaves , set aside; clean the leeks, cut them into 5cm pieces, set aside;

[0039]2) Stir-fry: put the oil into the oil pan, turn on the fire to heat, when the oil pan emits green smoke, pour the spare potatoes into the oil pan and stir-fry for 8 minutes, when the surface of the potatoes has a thickness of about 5mm, the color becomes translucent At the same time, add tea leaves, pepper leaves, leeks, and salt into the oil pan, and stir-fry fo...

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PUM

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Abstract

The invention relates to a tea potato and a making method thereof, belonging to the technical field of food processing. The tea potato is made from the following raw material food materials in parts by weight: 2-4 parts of potatoes, 0.1-0.3 part of tea, 0.1-0.2 part of Chinese prickly ash leaves, 0.2-0.5 part of Chinese chives, 0.2-0.4 part of oil, an appropriate amount of salt, and an appropriateamount of water. The making method of the tea potato comprises the steps of raw material preparation, stir-frying, stewing, etc. The tea potato is unique in formula and making process, the making method is simple, the potatoes are fried with the tea, the Chinese chives and the Chinese prickly ash leaves, and the fried material is stewed, so the flavor of the potatoes is increased, the nutrition of the potatoes is enriched, and the taste of the potatoes is improved, because of the combined action of the tea, the Chinese chives and the Chinese prickly ash leaves, so that the potato flavor is unique; the tea potato made by the method is golden and bright in color, rich in nutrient, rich and lasting in fragrance, delicious in taste, soft and glutinous in mouthfeel, and endless in aftertaste,and the tea potato can be used as a dish and can also be used as a staple food for consumption.

Description

technical field [0001] The invention relates to a tea potato and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Potatoes, also known as potatoes, are rich in nutrients. Generally, fresh potatoes contain 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber; the nutrients contained in 100g potatoes For: energy 318 kJ, calcium 5-8mg, phosphorus 15-40mg, iron 0.4mg-0.8mg, potassium 200-340mg, iodine 0.8-1.2, carotene 12-30mg, thiamine 0.03-0.08mg, nuclear yellow 0.01 ~ 0.04mg of vitamins, 0.4 ~ 1.1mg of nicotinic acid; potatoes also contain glucose, fructose and sucrose. According to research, the nutritional value of protein in potatoes is very high, and its quality is equivalent to that of eggs. It is easy to digest and absorb, and is better than the protein of other crops. Moreover, the protein in potatoes contains 18 kinds of amino acids, including various essential amino acids that the hum...

Claims

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Application Information

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IPC IPC(8): A23L19/18A23L19/00A23L27/10A23L33/10
CPCA23V2002/00A23L19/03A23L19/18A23L27/10A23L33/10A23V2200/30A23V2200/14
Inventor 陈朝华
Owner 六枝特区朝华农业科技有限公司