Oyster potato egg roll and preparation method thereof

A technology of potatoes and mashed potatoes, which is applied in the field of food processing, can solve the problems of lack of innovation, single technology, and impracticability, and achieve the effects of edible value, reducing environmental pollution, and promoting dough formation

Inactive Publication Date: 2020-04-17
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current egg roll preparation technology is the traditional batter forming method, which is made by an egg roll forming machine or by hand, and the technology is single and lacks innovation.
Since the moisture content of potatoes is 70% to 78%, the process of preparing dough from fresh potatoes and then making egg rolls cannot be realized at present, so it is necessary to develop a new type of dry dough forming egg rolls

Method used

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  • Oyster potato egg roll and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A preparation method of oyster potato omelet, comprising steps:

[0042] S1. Preparation of mashed potatoes: put 310 parts by weight of potatoes into an oven, set the relative humidity to 0%, wind speed 1 (7.5m / s), bake at 180°C for 1.1h, cool to room temperature, peel and cut into pieces Cube potato pieces of 4cm×4cm×4cm are squeezed twice with a noodle press, and the mashed potatoes obtained from the extrusion are put into an oven with a relative humidity of 0% and a wind speed of 3 gears (10.5m / s), baked at 165°C 15min to obtain baked mashed potatoes; the noodle pressing machine is the fifth generation noodle-making machine of Beige, and the thickness of the bottom plate of the noodle-making machine is 1.8mm;

[0043] S2, beating: mix 15 parts by weight of palm oil, 15 parts by weight of egg liquid and 15 parts by weight of whipping cream, beat with an egg beater for 2 minutes until uniform, and obtain emulsified pulp;

[0044] S3. Dough preparation: 180 parts by we...

Embodiment 2

[0048] A preparation method of oyster potato omelet, comprising steps:

[0049] S1. Preparation of mashed potatoes: put 345 parts by weight of potatoes into an oven, set the relative humidity to 0%, wind speed 1 (7.5m / s), bake at 200°C for 1h, cool to room temperature, peel and cut into 4cm × 4cm × 4cm square potato pieces, extruded 3 times with a noodle press, put the mashed potatoes into the oven, set the relative humidity to 0%, wind speed 3 (10.5m / s), bake at 170°C for 10min , to obtain baked mashed potatoes; the noodle press is the fifth generation noodle maker of Beige, and the thickness of the bottom plate of the noodle maker is 1.8mm;

[0050] S2, beating: mix 20 parts by weight of palm oil, 20 parts by weight of egg liquid and 20 parts by weight of whipped cream, beat with an egg beater for 1.5 minutes until uniform, and obtain emulsified pulp;

[0051] S3, dough preparation: 200 parts by weight of the baked mashed potatoes obtained in step S1, 60 parts by weight of ...

Embodiment 3

[0055] A preparation method of oyster potato omelet, comprising steps:

[0056] S1. Preparation of mashed potatoes: put 380 parts by weight of potatoes into an oven, set the relative humidity to 0%, wind speed 1 (7.5m / s), bake at 220°C for 0.9h, cool to room temperature, peel and cut into pieces Cube potato pieces of 4cm×4cm×4cm are squeezed 4 times with a noodle press, and the mashed potatoes obtained from the extrusion are placed in an oven with a relative humidity of 0% and a wind speed of 3 gears (10.5m / s), baked at 175°C 5min to obtain baked mashed potatoes; the noodle pressing machine is the fifth generation noodle-making machine of Beige, and the thickness of the bottom plate of the noodle-making machine is 1.8mm;

[0057] S2, beating: mix 25 parts by weight of palm oil, 25 parts by weight of egg liquid and 25 parts by weight of whipping cream, beat with an egg beater for 1 minute until uniform, and obtain emulsified pulp;

[0058] S3. Dough preparation: 220 parts by w...

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Abstract

The invention belongs to the field of food processing, and discloses an oyster potato egg roll and a preparation method thereof. The oyster potato egg roll provided by the invention comprises the following raw materials in parts by weight: 310-380 parts of fresh potatoes, 40-60 parts of low-gluten flour, 20-25 parts of powdered sugar, 15-25 parts of palm oil, 15-25 parts of egg liquid, 15-25 partsof unsalted butter, 6-12 parts of vital gluten, 4-6 parts of oyster powder, 3-7 parts of hydroxypropyl methyl cellulose, 2-4 parts of compound sodium carboxymethyl cellulose, 1-2 parts of baking soda, 0.5-1.5 parts of xanthan gum, 0.5-1.5 parts of carrageenan, 0.4-0.8 part of ammonium bicarbonate, 0.4-0.8 part of gleditsia sinensis gum and 0.2-0.4 part of locust bean gum. The preparation method of the oyster potato egg roll comprises the steps of mashed potato preparation, pulping, dough preparation, forming and baking. The obtained oyster potato egg roll is rich in nutrition and unique in taste.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing egg rolls, in particular to an oyster potato egg roll and a preparation method thereof. Background technique [0002] With the development of modern society, egg rolls with diversified raw materials are becoming more and more popular. Potatoes are rich in nutritional value and contain a variety of essential amino acids, vitamins, dietary fiber, and minerals. Applying potatoes to baked food is in line with the development direction of modern leisure food, and is also conducive to the development and utilization of new potato foods. [0003] Egg rolls are traditional high-quality and high-end foods, which are loved by consumers for their sweet and delicious taste and high nutritional value. The traditional egg rolls are made by fermenting the paste, sandwiching two iron plates and baking them on a coal stove. This method has long been eliminated. The current m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A21D2/18A21D2/34A21D2/36A21C3/02A21B5/02A21B5/03
CPCA21B5/02A21B5/03A21C3/02A21C3/021A21D2/18A21D2/181A21D2/188A21D2/34A21D2/36A21D2/366A23L15/30A23V2002/00A23V2250/5036A23V2250/5086
Inventor 温成荣刘欣欣高婧妍姜鹏飞王楠田婕白雨石高雨萌姚雨萌张延杰
Owner DALIAN POLYTECHNIC UNIVERSITY
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