Non-oil-fried potato Erkuai and preparation method thereof

A potato, non-fried technology, applied in the direction of food science, etc., can solve the problems of adverse effects on soup flavor, food taste quality and flavor hazards, etc., and achieve the effect of unique flavor, soft and crisp taste, and extended shelf life

Inactive Publication Date: 2019-01-11
张全菊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with frying, non-frying can avoid some problems of frying, such as the amount of oil absorbed by fried dough is too much, and it will oxidize and deteriorate over time; frying has a certain impact on the taste quality and flavor of food. Hazardous effect; after frying the food and rehydrating it with boiling water, the food will have an adverse effect on the flavor of the soup
[0005] At present, there are few studies on non-fried bait in the market, and the non-fried bait itself has many advantages such as fast eating, convenient storage, healthy and green, so the research on processed food with good performance and taste is necessary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of preparation method of non-fried potato bait, it comprises steps:

[0037] (1) Peel and wash the potatoes and put them into a mill for milling to obtain potato flour; soak the rice in clear water and moisten it for 20 minutes and then put it into a mill for milling to obtain rice flour. The fineness of flour and rice flour is 60 mesh;

[0038] (2) Composition according to the mass of raw materials, including 60 parts of rice, 35 parts of potato flour, 1 part of flour, and 1 part of water; then mix and knead rice flour, potato flour, flour and water into a dough, and then perform an extrusion Molding treatment, the extruding temperature is 45°C, and one-time molding material is obtained;

[0039] (3) Fumigate the primary molding material at a temperature of 85°C, and then perform secondary extrusion treatment after cooling down to obtain the secondary molding material;

[0040] (4) Dry the secondary molding material at a temperature of 40°C to obtain a dried p...

Embodiment 2

[0044] A kind of preparation method of non-fried potato bait, it comprises steps:

[0045] (1) Peel and wash the potatoes and put them into a mill for milling to obtain potato flour; soak the rice in clear water and moisten it for 40 minutes and put it into a mill for milling to obtain rice flour. The fineness of flour and rice flour is 80 mesh;

[0046] (2) Composition according to the mass parts of raw materials, including 80 parts of rice, 20 parts of potato flour, 10 parts of flour, and 30 parts of water; then mix rice flour, potato flour, flour and water into a dough shape, and then perform an extrusion Molding treatment, the extruding temperature is 60°C, and one-time molding material is obtained;

[0047] (3) Fumigate the primary molding material at a temperature of 100°C, and then perform secondary extrusion treatment after cooling down to obtain the secondary molding material;

[0048] (4) Dry the secondary molding material at a temperature of 55° C. to obtain a dri...

Embodiment 3

[0051] A kind of preparation method of non-fried potato bait, it comprises steps:

[0052] (1) Peel and wash the potatoes and put them into a mill for milling to obtain potato flour; soak the rice in clear water and moisten for 30 minutes and then put them into a mill for milling to obtain rice flour. The fineness of flour and rice flour is 70 mesh;

[0053] (2) Composition according to the mass parts of raw materials, including 65 parts of rice, 28 parts of potato flour, 5 parts of flour, and 5 parts of water; then mix rice flour, potato flour, flour and water into a dough, and then perform an extrusion Molding treatment, the extruding temperature is 50°C, and one-time molding material is obtained;

[0054] (3) Fumigate the primary molding material at a temperature of 88°C, and then perform secondary extrusion treatment after cooling down to obtain the secondary molding material;

[0055] (4) Dry the secondary molding material at a temperature of 45° C. to obtain a dried pu...

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Abstract

The present invention provides a non-oil-fried potato Erkuai and a preparation method thereof. The Erkuai comprises the following raw materials: rice, potato powder, flour and water. The preparation method comprises the following steps: (1) raw material processing; (2) primary extruding and shaping; (3) secondary extruding and shaping; (4) drying; and (5) puffing, cooling, sterilizing and packaging. The Erkuai prepared by the non-frying method has crispy mouthfeel, is firm in texture, simple in processes and unique in flavor. The preparation method can effectively extend the shelf life of theErkuai and greatly enriches the eating mode of the Erkuai.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a non-fried potato bait block and a preparation method thereof. technical background [0002] Potatoes have high nutritional value and are globally recognized as a complete nutritional food, which has attracted extensive attention and research. Generally speaking, fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Potato protein has high nutritional value, high digestibility, and is easily absorbed by the human body. Its quality is similar to that of animal protein and comparable to that of eggs. At the same time, potatoes are rich in amino acids, vitamins and minerals. Among them, it contains carotene and vitamin C, which are not found in cereal grains. It can be described as a "perfect" food and is widely loved by people. [0003] Baituo is a specialty food in Southwest China. The General Administration of Quality Sup...

Claims

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Application Information

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IPC IPC(8): A23L7/165A23L19/12
CPCA23L7/165A23L19/12
Inventor 张全菊
Owner 张全菊
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