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Natural fast-food fresh potato cake and making method thereof

A production method and potato cake technology, which are applied in the fields of food science, food heat treatment, food coating, etc., can solve the problems of loss of nutrients, loss of nutrients, loss of potatoes, etc., and achieve good taste, rich nutrients, and edible healthier effect

Inactive Publication Date: 2019-03-29
CHENGDU JIUSEN AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, China's potato processing products are mainly: first, starch vermicelli and other products are processed, which will lose a lot of nutrients when crushed; During the high temperature heating process, it is easy to cause the loss of some nutrients, such as vitamin C, etc.; the third is to make snacks such as potato chips, but most potato snack foods are crushed potatoes and mixed with other substances, and then shaped into various Foods, these foods do not retain the flavor of potatoes, and cause a large amount of nutrient loss during processing, losing the almost complete nutritional advantages of potatoes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of preparation method of natural quick food fresh potato pancake, comprises the following steps:

[0030] (1) Potato ripening: select potatoes with fewer buds, wash the surface of the potatoes with clean water, peel them and cut them into pieces. After slicing, put the potato slices into boiling water quickly and keep them for 120 seconds to ripen the potato pieces to about 75%;

[0031] (2) Preparation of sizing solution: Weigh 4.5kg of flour, 0.5kg of egg white, 3.5kg of glutinous rice flour and 0.1kg of salt, mix them, stir for 20 minutes, then heat to 90°C for aging, so that the viscosity of the paddle after aging remains At 3000~3500cP;

[0032] (3) Sizing: Put the ripened potatoes into the sizing liquid until the whole body of the potatoes is submerged in the sizing liquid, keep for 3 seconds, then remove and dry for 30 seconds to let the excess sizing liquid separate out;

[0033] (4) Wrap bread crumbs: Wrap the surface of potatoes after sizing treatment ...

Embodiment 2

[0038] A kind of preparation method of natural quick food fresh potato pancake, comprises the following steps:

[0039] (1) Potato ripening: select potatoes with fewer buds, wash the surface of the potatoes with clean water, peel them and cut them into pieces. After slicing, put the potato slices into boiling water quickly and keep them for 120 seconds to ripen the potato pieces to about 75%;

[0040] (2) Preparation of sizing solution: Weigh 5.0kg of flour, 0.7kg of egg white, 4.0kg of glutinous rice flour and 0.3kg of salt, mix them, stir for 20 minutes, and then heat to 90°C for aging to keep the viscosity of the paddle after aging. At 3000~3500cP;

[0041] (3) Sizing: Put the ripened potatoes into the sizing liquid until the whole body of the potatoes is submerged in the sizing liquid, keep for 3 seconds, then remove and dry for 30 seconds to let the excess sizing liquid separate out;

[0042] (4) Wrap bread crumbs: Wrap the surface of potatoes after sizing treatment with...

Embodiment 3

[0047] A kind of preparation method of natural quick food fresh potato pancake, comprises the following steps:

[0048] (1) Potato ripening: select potatoes with fewer buds, wash the surface of the potatoes with clean water, peel them and cut them into pieces. After slicing, put the potato slices into boiling water quickly and keep them for 120 seconds to ripen the potato pieces to about 75%;

[0049] (2) Preparation of sizing solution: Weigh 5.5kg of flour, 0.9kg of egg white, 4.5kg of glutinous rice flour and 0.5kg of salt, mix them, stir for 20 minutes, and then heat to 90°C for aging to keep the viscosity of the paddle after aging. At 3000~3500cP;

[0050] (3) Sizing: Put the ripened potatoes into the sizing liquid until the whole body of the potatoes is submerged in the sizing liquid, keep for 3 seconds, then remove and dry for 30 seconds to let the excess sizing liquid separate out;

[0051] (4) Wrap bread crumbs: Wrap the surface of potatoes after sizing treatment with...

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Abstract

The invention discloses a natural fast food fresh potato cake and a preparation method thereof. The making method comprises the following steps: potato ripening: performing steps of potato selection,washing and slicing, and ripening; sizing liquid preparation: mixing flour, egg white, glutinous rice flour and salt by weight ratio of 4.5 to 5.5: 0.5 to 0.9 :3.5 to 4.5: 0.1 to 0.5, stirring the materials for 15-25min, and heating the material to 80-100 DEG C for aging, wherein the viscosity of the slurry after aging is 3000-3500 cP; performing sizing; breading; pre-cooling and packaging; and performing quick freezing and freezing. The natural fast-food fresh potato cake provided by the invention maintains the original flavor of the potato, keeps the rich nutrients, has no excessive additives, is more healthy to eat, and is more convenient and quick to eat.

Description

technical field [0001] The invention relates to the technical field of potato cake production, in particular to a natural fast-food fresh potato cake and a production method thereof. Background technique [0002] Potatoes are known as "perfect" nutritional products, low in fat, low in calories, and comprehensive in nutrition, and are listed as the "seventh nutrient" by nutritionists. In addition, potatoes are also rich in starch, vitamins and other nutrients, including lysine, tryptophan and vitamin C that are lacking in general food crops, as well as carotene that is not found in wheat and rice, which is conducive to weight control Growth, prevention of high blood pressure, high cholesterol and diabetes, etc. It has the functions of weight loss, beauty, anti-aging, and health care. It is known as a super vegetable and a vegetable star. It is one of the top ten popular nutritional and healthy foods, and it is also the most important in developed countries in Europe and the U...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L7/10A23L15/00A23L5/10A23P20/17
CPCA23L5/13A23L7/10A23L15/00A23L19/14A23P20/17A23V2002/00A23V2300/24
Inventor 郑顺林周军肖睿施琴张开勤肖雪峰刘刚
Owner CHENGDU JIUSEN AGRI TECH
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