Method for mechanically mass-producing potato dumplings by using high mountain potatoes
By initially processing, heating, mechanically crushing, and mixing it with sweet potato flour and tapioca flour, after gelatinization, the dumpling mechanism is used to make potato dumpling skins, the mechanical mass production and taste problems of potato dumpling skins are solved, and the problem of potato dumpling skins is achieved. Mechanized mass production and high-quality production of potato dumplings.
Patent Information
- Application Number
- CN202411791841.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-06
- Publication Date
- 2025-02-11
AI Technical Summary
The prior art has not yet realized the method of mechanized mass-producing potato dumplings as the main raw material, and there is a problem that the potatoes are not tasted enough and tasted chewy enough.
By initially treating, heating, mechanically crushing, and mixing it with sweet potato flour and tapioca flour, after gelatinization, the dumplings are used to make potato dumpling skins.
The mechanized mass production of potato dumplings has been achieved, retaining the original aroma of potatoes, and increasing the tension and stickiness of potato dumplings, making their taste pure and scented.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention belongs to the field of food processing, and in particular relates to a method for mechanizedly making potato dumpling wrappers with fresh potatoes as main raw materials, and further making potato dumplings. Background Art
[0002] Potatoes, scientifically known as potatoes, also known as foreign yams, foreign sweet potatoes, and yam eggs, are known as the world's five major grain crops along with corn, wheat, rice, and oats. Potatoes are known as "underground ginseng" because of their rich nutrition. Potatoes are also rich in potassium, which can effectively prevent high blood pressure. In addition to having a health-care effect on brain cells, the vitamin C in potatoes can also lower cholesterol in the blood, make blood vessels elastic, and thus prevent arteriosclerosis. Potatoes are also rich in lysine and tryptophan, which are incomparable to ordinary grains. The cellulose contained in potatoes is delicate and has no irritating effect on the gastrointestinal mucosa. It has the effect of relieving pain or reducing gastric acid secretion. Regular consumption of potatoes has the effects of harmonizing the stomach, regulating the middle, strengthening the spleen, and invigorating qi. It also has therapeutic effects on gastric ulcers, habitual constipation, hot coughs, and skin eczema.
[0003] The technology of processing flour or starch into dumpling wrappers and mass-producing dumplings through integrated machines is very mature and common, but the dumpling wrappers made from potatoes are still mainly handmade, and there is no report of mechanized mass production. In addition, there are still problems such as no potato flavor and insufficient chewiness. Therefore, in the process of processing fresh potatoes into dumpling wrappers, how to retain the original flavor of potatoes to the greatest extent and make them have sufficient tension and adhesion so that they can be mass-produced on the assembly line through equipment such as dumpling machines is a problem that needs to be solved. Summary of the invention
[0004] The purpose of the present invention is to provide a method for mechanized mass production of potato dumplings using highland potatoes. Not only the obtained potato dumplings have the original potato aroma, but also mechanized mass production can be realized, and a large number of healthy, delicious and stable quality potato dumplings can be produced for potato lovers.
[0005] To achieve the above object, the present invention adopts the following technical solution: A method for mechanized mass production of potato dumplings using highland potatoes, comprising the following steps: 1) Initial processing of raw materials: Place fresh potatoes in a dark, ventilated, dry environment and cool for more than 20 days to allow the moisture contained in them to evaporate naturally by at least 10%; then wash, steam, peel and set aside; 2) Heat the cleaned potatoes in step 1) to a core temperature of over 90°C, then mechanically mash the potatoes, and when the temperature of the potatoes drops below 60°C, pour in the sweet potato flour and tapioca flour, stir thoroughly and knead into a uniform and fine mashed potato dough; 3) Take half of the prepared mashed potato dough and heat it again to a core temperature above 90°C to completely gelatinize the starch inside the dough; 4) The completely gelatinized mashed potato dough in step 3) is mixed with the remaining incompletely cooked mashed potato dough, and a dumpling machine is used to make potato dumpling wrappers, which are further made into potato dumplings.
[0006] Furthermore, the potatoes used in step 1) are selected from sweet and sticky potato varieties grown in high-altitude mountainous areas, such as "Mila" and "Longshu No. 7".
[0007] Furthermore, the mass ratio of sweet potato flour, cassava flour and potato used in step 2) is 5:2:10.
[0008] The beneficial effects of the present invention are: The invention uses fresh potatoes as raw materials, and through the preparation with sweet potato flour and cassava flour and the regulation of gelatinization process, makes it have good tension and adhesion (such as Figure 1 ), and can achieve mass production through integrated production equipment, and retain the original flavor of potatoes to the greatest extent, and the potato dumplings produced are naturally golden in color (such as Figure 2 ), has a chewy and pure taste that leaves a lingering aftertaste and can satisfy the needs of potato lovers. BRIEF DESCRIPTION OF THE DRAWINGS
[0009] Figure 1 This is a production diagram of preparing potato dumpling wrappers using a dumpling machine in the present invention.
[0010] Figure 2 The figure is a finished product of potato dumplings prepared according to the method of the present invention. DETAILED DESCRIPTION
[0011] A method for mechanized mass production of potato dumplings using highland potatoes, comprising the following steps: 1) Material selection: Select high-quality sweet and glutinous potato varieties grown in high-altitude mountainous areas, such as "Mila" and "Longshu No. 7"; 2) Initial processing of raw materials: Place the freshly picked potatoes in a dark, ventilated and dry environment to cool for more than 20 days, so that the water they contain can evaporate naturally by at least 10%; then wash, steam and peel the potatoes for later use; 3) Heat the cleaned potatoes in step 1) to a central temperature of over 90°C, then pour the potatoes into a whisk and grind them mechanically. When the temperature of the potatoes drops below 60°C, pour in the sweet potato flour and tapioca flour, stir thoroughly in the whisk, and knead into a uniform and fine mashed potato dough; 4) Take half of the prepared mashed potato dough and put it into the steamer. Heat it again until the center temperature is above 90°C to completely gelatinize the starch inside the dough. 5) The completely gelatinized mashed potato dough in step 4) and the remaining incompletely cooked mashed potato dough are put into an egg beater and stirred to mix well, and a dumpling machine is used to make potato dumpling wrappers, and further made into potato dumplings.
[0012] Among them, the mass ratio of sweet potato flour, cassava flour and potatoes used is 5:2:10.
[0013] In order to make the contents of the present invention easier to understand, the technical solution of the present invention is further described below in conjunction with specific implementation methods, but the present invention is not limited thereto. Example
[0014] A method for mechanized mass production of potato dumplings using highland potatoes, comprising the following steps: 1) Material selection: Select the high-quality sweet and glutinous potato variety "Mila" grown in high-altitude mountainous areas; 2) Initial processing of raw materials: Place the freshly picked potatoes in a dark, ventilated and dry environment to cool for more than 20 days, so that the water they contain can evaporate naturally by at least 10%; then wash, steam and peel the potatoes for later use; 3) Heat 10 kg of potatoes cleaned in step 1) to a central temperature of over 90°C, then pour the potatoes into a whisk and mechanically mash them. When the temperature of the potatoes drops below 60°C, pour in 5 kg of sweet potato flour and 2 kg of cassava flour, stir thoroughly in the whisk, and knead into a uniform and fine mashed potato dough; 4) Take half of the prepared mashed potato dough and put it into the steamer. Heat it again until the center temperature is above 90°C to completely gelatinize the starch inside the dough. 5) The completely gelatinized mashed potato dough in step 4) and the remaining incompletely cooked mashed potato dough are put into an egg beater and stirred to mix well, and a dumpling machine is used to make potato dumpling wrappers, which are then stuffed to make potato dumplings.
[0015] 1. The effects of different potato varieties on the quality of potato dumplings were investigated. The results are shown in Table 1.
[0016] Table 1
[0017] As can be seen from Table 1, "Mila" and "Longshu No. 7" have a strong potato aroma, which can retain the original potato flavor of the obtained potato dumplings to a greater extent, and their water release ability during the cooling process is good, so they can be used to prepare potato dumpling skins after proper cooling. In contrast, "Minshu No. 1" and "Feureta" have a lighter aroma and poor water release ability during the cooling process. The water contained in the potatoes cannot be properly released through the cooling process, resulting in too much water in the prepared potato dumpling skins and cannot be formed.
[0018] 2. The effect of different amounts of starch on the quality of potato dumplings was investigated. The results are shown in Table 2.
[0019] Table 2
[0020] The results in Table 2 show that when potatoes are mixed with sweet potato flour and cassava flour in a mass ratio of 10:5:2, the resulting dough has good tension and adhesion, and can be used to make shaped potato dumplings through a dumpling machine.
[0021] 3. The effect of mixing completely gelatinized mashed potato dough with incompletely cooked mashed potato dough in different proportions on the quality of the resulting potato dumplings was investigated. The results are shown in Table 3.
[0022] Table 3
[0023] As can be seen from Table 3, only by combining fully gelatinized mashed potato dough with incompletely cooked mashed potato dough can potato dumplings with good quality be prepared.
[0024] The above description is only a preferred embodiment of the present invention. All equivalent changes and modifications made according to the scope of the patent application of the present invention should fall within the scope of the present invention.
Claims
1. A method for mechanized mass production of potato dumplings using highland potatoes, characterized in that: The steps include: 1) Initial processing of raw materials: Place fresh potatoes in a dark, ventilated, dry environment and cool for more than 20 days to allow the moisture contained in them to evaporate naturally by at least 10%; then wash, steam, peel and set aside; 2) Heat the cleaned potatoes in step 1) to a core temperature of over 90°C, then mechanically mash the potatoes, and when the temperature of the potatoes drops below 60°C, pour in the sweet potato flour and tapioca flour, stir thoroughly and knead into a uniform and fine mashed potato dough; 3) Take half of the prepared mashed potato dough and heat it again to a core temperature above 90°C to completely gelatinize the starch inside the dough; 4) The completely gelatinized mashed potato dough in step 3) is mixed with the remaining incompletely cooked mashed potato dough, and a dumpling machine is used to make potato dumpling wrappers, which are further made into potato dumplings.
2. The method according to claim 1, characterized in that Step 1) The potatoes used are selected from the fragrant and glutinous potato varieties grown in high-altitude mountainous areas.
3. The method according to claim 1, characterized in that The mass ratio of sweet potato flour, cassava flour and potato used in step 2) is 5:2:10.