Processing method of potato cakes

Abstract

The invention relates to a processing method of potato cakes, and belongs to the technical field of food processing. The method comprises the steps of ingredient metering and weighing, stirring, forming, freezing and vacuum packaging. The potato powder, the mashed potatoes, various starches, seasonings and functional additives are scientifically proportioned, and stirring, forming and freezing process parameters are optimized, so that the prepared potato cakes are soft and glutinous in taste, unique in flavor and rich in nutrition, the shelf life is prolonged through freezing and vacuum packaging technologies, and industrial production, storage and transportation are facilitated. The method is stable in process, simple and convenient to operate and suitable for large-scale production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically a method for processing potato cakes. Background Technology

[0002] Potato cakes (also known as potato pancakes) are a traditional snack made primarily from potatoes. They are crispy on the outside and tender on the inside, with a rich aroma, and are very popular with consumers. Traditionally, potato cakes are mostly made on-site in homes or small workshops and eaten immediately. Their processing techniques rely on manual experience, which leads to problems such as inconsistent recipes, large fluctuations in the quality of the finished product, short shelf life, and difficulties in large-scale production and long-distance distribution.

[0003] Existing technologies include several processing methods for potato cakes or similar products. For example, some solutions use premixed powders or simple mixing to prepare dough, which is then fried or baked. However, these methods often overlook key issues such as the combination of multiple starches, the synergistic effect of flavor compounds, and freezing adaptability. This results in industrially produced products that, upon reheating, are prone to hardening, cracking, significant flavor loss, and shape collapse, failing to replicate the superior quality of traditionally made products.

[0004] Therefore, there is an urgent need for a processing method that has a scientific formula, stable process, can adapt to industrial production and cold chain distribution, and can preserve the traditional flavor and texture of potato cakes to the greatest extent. Summary of the Invention

[0005] The purpose of this invention is to provide a method for processing potato cakes, the main technical problems solved by this method include: How can we use scientific ingredient blending to ensure that potato cakes retain their soft, chewy, and elastic texture after undergoing the freezing-thawing-cooking process, while preventing them from cracking or deforming?

[0006] How to optimize process parameters to stabilize product quality in industrial continuous production and give products a richer, more harmonious flavor.

[0007] How to significantly extend the shelf life of products, adapt them to modern food cold chain logistics systems, and achieve cross-regional sales.

[0008] To achieve the above objectives, the present invention provides the following technical solution: A method for processing potato cakes includes the following steps: Ingredient Measurement and Weighing: Prepare materials according to the following raw materials and weight ratios: 25-30 parts potato starch, 28-32 parts mashed potatoes, 75-85 parts drinking water, 110-130g salt, 200-240g chicken essence seasoning, 200-240g monosodium glutamate, 230-270g potato starch, 430-470g glutinous rice flour, 300-340g tapioca flour, 1900-2100g soybean oil, 35-45g onion powder, 70-80g protein powder, 15-20g crystalline fructose, and 580-620g chopped green onions.

[0009] Stirring: Pour all raw and auxiliary materials except drinking water and crystalline fructose from step (1) into the mixer; heat the drinking water to 80℃-90℃, add crystalline fructose and stir until completely dissolved to obtain a hot water solution; add the hot water solution to the mixer in small amounts and stir while adding until all materials are mixed evenly to form a uniform potato slurry.

[0010] Shaping: The potato mash slurry mixed in step (2) is placed into the lower tray machine, measured into a lump of predetermined weight, and then pressed and shaped by manual or mechanical means to obtain the raw potato cake blank.

[0011] Freezing: The raw potato cake blanks formed in step (3) are placed in a freezer at -18℃±2℃ and frozen for 10-14 hours until the potato cake blanks are completely frozen.

[0012] Vacuum packaging: The potato cakes that were completely frozen in step (4) are vacuum packaged to obtain the finished potato cakes.

[0013] As a further embodiment of the present invention: the preferred weight ratio of the raw materials in step (1) is as follows: 27 parts potato starch, 30 parts mashed potatoes, 80 parts drinking water, 120g edible salt, 220g chicken essence seasoning, 220g monosodium glutamate, 250g potato starch, 450g glutinous rice flour, 320g tapioca flour, 2000g soybean oil, 40g onion powder, 75g protein powder, 18g crystalline fructose, and 600g chopped green onions.

[0014] As a further embodiment of the present invention: the temperature of the hot water in step (2) is 85℃-90℃. After the crystalline fructose dissolves in the hot water, the hot water solution is added to the mixer in 5-8 portions. Each addition is 1 / 5-1 / 8 of the total amount of the hot water solution. After each addition, the mixture is stirred for 2-4 minutes until all the solution is added and stirred until the mixture is uniform and free of dry powder particles.

[0015] As a further aspect of the present invention: in step (2), the stirring speed of the mixer is 30-60 rpm, the total stirring time is 15-25 minutes, and the temperature inside the mixer is maintained at 50℃-70℃ during the stirring process.

[0016] As a further embodiment of the present invention: in step (3), the weight of a single lump formed by the lowering machine is 80-120 grams, and the pressed potato cake blank is round or oval in shape, with a thickness of 1.5-2.5 cm and a diameter of 8-12 cm.

[0017] As a further aspect of the present invention: in step (3), the pressing and forming is carried out by mold pressing or roller pressing, the pressing pressure is 0.5-1.5MPa, the pressing time is 3-8 seconds, and the surface of the potato cake blank is flat and without cracks after forming.

[0018] As a further aspect of the present invention: the freezing process in step (4) is divided into two stages: the first stage is the quick-freezing stage, in which the potato cake blank is placed in an environment of -25℃ to -30℃ and frozen for 1-2 hours to make the surface of the potato cake freeze quickly; the second stage is the deep-freezing stage, in which the quick-frozen potato cake is transferred to a freezer at -18℃±2℃ and frozen for 9-12 hours to make the inside of the potato cake completely frozen.

[0019] As a further embodiment of the present invention: in step (5), the vacuum degree of vacuum packaging is -0.08MPa to -0.1MPa, the packaging material is food-grade polyethylene (PE) or polypropylene (PP) composite film, and the packaging is sealed immediately after packaging, with a sealing temperature of 150℃-180℃ and a sealing time of 2-4 seconds.

[0020] As a further aspect of the present invention, the method further includes step (6) storage and transportation: storing and transporting the vacuum-packed potato cakes in a cold chain environment below -18°C for a period not exceeding 12 months.

[0021] As a further aspect of the present invention: the method for preparing mashed potatoes in step (1) is as follows: select fresh potatoes that are free from sprouting and rot, wash and peel them, cut them into chunks, steam or boil them until completely soft, drain the water, mash them into a paste, and cool them to room temperature for later use; the potato starch is one or a mixture of potato flour and sweet potato flour; the protein powder is soy protein powder or whey protein powder; the chopped green onions are fresh green onions that have been washed, chopped, and then used. Compared with the prior art, the beneficial effects of the present invention are: Excellent taste and texture: Potato starch, mashed potatoes, and potato flour provide the main potato flavor and basic structure; the addition of glutinous rice flour significantly enhances the product's viscoelasticity and soft, chewy texture; tapioca flour contributes good transparency and a springy feel. The scientific blend of these three ingredients, combined with soybean oil and protein powder, effectively inhibits starch retrogradation during freezing and reheating, preventing the product from hardening and cracking, ensuring a final soft, chewy texture that closely resembles freshly made flavor.

[0022] A rich and layered flavor profile: The combination of onion powder and fresh scallions provides a lasting and consistent roasted onion aroma while retaining the fresh flavor of scallions. The addition of crystalline fructose not only provides a mild sweetness to balance the saltiness but also undergoes a Maillard reaction during subsequent frying, working in conjunction with the onion powder to give the product an appealing golden color and a richer caramelized flavor. The precise ratio of chicken bouillon, MSG, and salt ensures a harmonious and prominent overall savory taste.

[0023] Highly adaptable to various processes and with stable quality: The process of dissolving crystalline fructose in hot water (80-90℃) and then adding it in stages with stirring helps to gelatinize part of the starch, forming a uniform slurry with suitable viscosity, which is beneficial for subsequent shaping and reduces free water, minimizing the damage to the structure caused by ice crystals. The staged freezing process (quick freezing + deep freezing) can quickly pass through the maximum ice crystal formation zone, forming fine ice crystals, which greatly protects the internal cell structure and gel network of the potato cakes, resulting in less juice loss and good shape retention after thawing.

[0024] Long shelf life and easy distribution: Strict vacuum packaging combined with freezing storage below -18℃ can effectively inhibit the growth of microorganisms and oxidative deterioration, extending the product's shelf life to 12 months. This allows the product to be sold over long distances and on a large scale through modern cold chain logistics, breaking through geographical and seasonal limitations.

[0025] Suitable for industrial production: The entire process is clear and the parameters are well-defined. From mixing and molding to freezing and packaging, standard food processing equipment can be used to achieve continuous or batch production, which is highly efficient and ensures consistent and controllable product quality. Detailed Implementation

[0026] The technical solution of the present invention will be further described in detail below with reference to specific embodiments.

[0027] It should be noted that in the following embodiments, "portion" and "jin" are equivalent in proportion and both refer to units of weight. In actual implementation, the scale may be scaled up or down proportionally. "Gram" is a precise unit of measurement for auxiliary materials. All raw materials are food grade.

[0028] Example 1: Optimal formulation and standard process This embodiment demonstrates the optimized set of parameters of the present invention.

[0029] Raw material preparation: Main ingredient preparation: Select 100 kg of fresh potatoes that are free from disease, pests, and sprouts. After washing and peeling, cut them into small cubes of about 3 cm. Steam for about 25 minutes until fully cooked and soft. Remove from the steamer and while still hot, mash into a fine paste using a mechanical masher. Spread out to cool to room temperature (about 25°C), and weigh out 30 kg for later use. This method preserves the original aroma and moisture of the potatoes to the greatest extent.

[0030] Weigh the following ingredients: 27 kg potato flour, 80 kg drinking water, 120 g salt, 220 g chicken bouillon seasoning, 220 g MSG, 250 g potato starch, 450 g glutinous rice flour, 320 g tapioca flour, 2 kg soybean oil, 40 g onion powder, 75 g soy protein isolate, and 18 g crystalline fructose. Wash and drain fresh scallions, then finely chop them and weigh out 600 g.

[0031] Mixing process: Add all powdered and solid ingredients (potato flour, salt, chicken essence, monosodium glutamate, potato starch, glutinous rice flour, tapioca flour, onion powder, and protein powder) except drinking water, crystalline fructose, and chopped green onions into a twin-shaft paddle mixer at once and premix at low speed (10 rpm) for 1 minute.

[0032] 80 kg of drinking water is heated to 87℃±2℃ in a sugar dissolving tank, crystalline fructose is added, and the mixture is stirred until it is completely transparent and dissolved to obtain sweetened hot water.

[0033] Turn the mixer to medium speed (40 rpm). Add the sweetened hot water in six equal portions, mixing for 3.5 minutes after each addition to ensure the powder and water are fully combined and there are no dry lumps. This method of adding water in stages avoids the instant gelatinization and clumping of some starches caused by adding water all at once, as well as uneven water absorption by some powders.

[0034] After adding the sixth portion of water and stirring for about 2 minutes, slowly pour in 2 kg of soybean oil and continue stirring to disperse the oil evenly.

[0035] Finally, add 30 kg of prepared cold mashed potatoes and 600 g of fresh chopped scallions. Set the mixer to low speed (25 rpm) and mix for 5 minutes, until a uniformly colored, smooth, viscous, and well-formed paste is formed. At the end of the mixing process, the material temperature should be approximately 55-60°C. At this temperature, some of the starch has begun to gelatinize, which helps form a stable network structure without overcooking or discoloring the scallions.

[0036] Molding process: Transfer the mixed slurry to a continuous bottom feeder. Adjust the metering pump so that the weight of each extruded dough ball is 100 grams ± 2 grams.

[0037] The dough automatically falls into the die chain below, which is a circular concave die (10cm in diameter and 1.5cm in depth). Above it is a synchronously running pressure plate that presses the dough for 4 seconds under a pressure of 0.8MPa. After demolding, a circular green body with uniform thickness (about 2.0cm), neat edges, and a smooth surface is obtained.

[0038] Freezing process: The formed green bodies are immediately conveyed into a -28°C high-pressure circulating freezing tunnel. During this stage, the product surface temperature rapidly drops below -5°C within one hour, quickly passing through the maximum ice crystal formation zone. This step aims to rapidly lock in moisture and form fine ice crystals.

[0039] After being processed in the quick-freezing tunnel, the products are transferred to a -18°C cold storage for deep freezing for 11 hours to ensure that the core temperature of the products remains stable below -18°C, thus completing the entire freezing process.

[0040] Packaging and storage: The frozen potato cakes are packaged using an automatic vacuum packaging machine. The packaging material is a low-temperature resistant nylon (PA) / polyethylene (PE) composite film. The vacuum level is set to -0.095 MPa, the heat sealing temperature is 175℃, and the sealing time is 3 seconds. This ensures a tight seal and prevents leakage.

[0041] The packaged finished products are immediately transferred to a finished product cold storage at -20℃.

[0042] The product obtained in this embodiment has the following characteristics: After deep-frying (at 170℃ for 3-4 minutes), the outer skin turns an appealing golden yellow with a uniform color and a slight caramel aroma (derived from the Maillard reaction of fructose and the synergistic flavor of onion powder). It has a crispy exterior and a soft, chewy interior, with excellent elasticity and a satisfying bite, without any hard core or powdery texture. It has a rich potato flavor, with distinct layers of onion and savory tastes, and a long-lasting aftertaste. After being stored at -18℃ for 12 months, thawing and frying it results in no significant difference in texture and flavor compared to the fresh product.

[0043] Example 2: Verification of the ratio range (high limit / low limit combination) This embodiment aims to verify the technical feasibility of the boundary of some raw material ratio ranges in claim 1.

[0044] Raw material preparation: Mashed potatoes: The preparation method is the same as in Example 1, and 32 kg (close to the upper limit) is taken.

[0045] Sweet potato flour: Use whole sweet potato flour, take 25 kg (close to the lower limit).

[0046] Other key auxiliary materials are defined as follows: drinking water 75 kg (lower limit), glutinous rice flour 430 g (lower limit), tapioca flour 340 g (upper limit), soybean oil 1.9 kg (lower limit), onion powder 35 g (lower limit), protein powder 80 g (upper limit), crystalline fructose 15 g (lower limit), and chopped green onions 620 g (upper limit).

[0047] Take the middle value for the remaining auxiliary ingredients (salt, chicken essence, MSG, potato starch) (e.g., 120 grams of salt).

[0048] Process parameters: Stirring: Add hot water at 90℃ in 8 batches, stirring for 2 minutes each time.

[0049] Molding: Single weight 80 grams, pressing pressure 0.5 MPa.

[0050] Freezing: Quick-freeze -25℃ / 2 hours, Deep-freeze -18℃ / 10 hours.

[0051] result: The product's flavor profile varies depending on the amount of sweet potato flour and scallions used, resulting in a distinct sweet and scallion-scented taste.

[0052] The texture remains soft and chewy, but due to the lower limit of glutinous rice flour and the upper limit of tapioca flour, the elasticity is better, and the chewiness is slightly lower than in Example 1. This verifies the feasibility of the ratio range and the product still has commercial value.

[0053] Example 3: Validation of process parameter optimization (focusing on taste and efficiency) This embodiment focuses on demonstrating the impact of changes in key process parameters on the product, especially the stirring and freezing processes.

[0054] Raw material preparation: Same as in Example 1.

[0055] Process parameter adjustment: Enhanced stirring: The hot water temperature was set to 80℃ (lower limit), and the fructose was dissolved and added in 5 batches. However, the stirring intensity was increased per batch, with stirring at 30 rpm for 4 minutes after each addition of water, extending the total stirring time to approximately 25 minutes. This setup aimed to explore the possibility of fully integrating starch and water by prolonging mechanical stirring at lower water temperatures. The final stirring temperature was controlled at ≤70℃.

[0056] Molding adjustment: Make large blanks of 120 grams each, and roll them using a roller forming machine under a high pressure of 1.5 MPa for a contact time of about 6 seconds.

[0057] Ultra-fast freezing experiment: The quick-freezing stage was carried out at an ultra-low temperature of -30℃ for 1 hour; the deep-freezing stage was carried out at -20℃ for 9 hours.

[0058] result: The product's texture is denser and finer due to longer mixing time and high-pressure molding.

[0059] Flash freezing produces finer ice crystals, resulting in almost no moisture seepage from the surface of the product after thawing. Even after frying, large-sized portions retain a uniform internal texture with no noticeable spongy pores caused by ice crystal breakage. This demonstrates that combining enhanced mixing with faster freezing is beneficial for improving the texture of large-sized products or those aiming for an extremely delicate mouthfeel.

[0060] Comparative Example 1: Comparison of Key Excipient Shortages To verify the importance of starch compounding and flavor system in this invention, this comparative example was set up.

[0061] Adjustments: Only potato starch is used (total amount: 250g potato starch + 450g glutinous rice flour + 320g tapioca flour = 1020g), without adding glutinous rice flour or tapioca flour. Onion powder and crystalline fructose are omitted. The remaining ingredients and processes are the same as in Example 1.

[0062] result: Texture: The product becomes noticeably hard after freezing. After frying, the outer shell is acceptable, but the inside is powdery, dry, and hard, lacking elasticity and a chewy texture. It hardens rapidly after cooling.

[0063] Flavor and color: The product only has a salty and basic potato flavor, lacking complexity. After frying, it turns pale in color, without an appealing golden caramel color, and the flavor is monotonous.

[0064] Conclusion: The viscoelasticity provided by glutinous rice flour and the chewy texture provided by tapioca flour are key to maintaining the excellent texture of the frozen product. Onion powder and crystalline fructose are crucial for the formation of characteristic flavor and color.

[0065] Comparative Example 2: Comparison of Key Process Omissions To verify the importance of the staged heating and stirring process in this invention, this comparative example was set up.

[0066] Adjustments: All raw materials (including 80 kg of room temperature water at 30°C, undissolved crystalline fructose solids, and all other raw materials) are added to the mixer at once and stirred at 40 rpm for 20 minutes. The remaining steps are the same as in Example 1.

[0067] result: During the mixing process: a large number of undissolved lumps appeared, especially fructose and starch clumps, and the slurry was extremely uneven.

[0068] Finished product: Difficult to shape, with a rough, granular surface. After freezing and refrigeration, the product contains undissolved seasonings forming a "hard core" or "flavor spot," resulting in a rough and inconsistent texture and extremely uneven flavor distribution.

[0069] Conclusion: The process of dissolving fructose in hot water and adding water in stages with stirring is the key to ensuring uniform mixing and integrated flavor of the materials, and cannot be replaced by a simple one-step mixing process.

[0070] Comparative Example 3: Simplification of Freezing Processes To verify the superiority of the two-stage freezing process, this comparative example was set up.

[0071] Adjustments: The quick-freezing stage is eliminated. The shaped green body is placed directly into a regular freezer at -18°C and slowly frozen for at least 12 hours until the core temperature reaches the target. The remaining steps are the same as in Example 1.

[0072] result: Appearance: The product surface has a thick layer of "white frost" (large ice crystals), and the surface is wet and sticky after thawing.

[0073] Texture: It splatters oil excessively when frying. The internal structure is loose due to the slow-forming large ice crystals damaging the starch gel network, resulting in a soft and mushy texture with little elasticity.

[0074] Conclusion: The two-stage freezing method, which rapidly passes through the zone of maximum ice crystal formation, can form fine ice crystals and protect the microstructure of the product to the greatest extent. It is the core process for maintaining the excellent reheating texture of frozen potato cakes.

[0075] In summary, this invention, through a large number of experiments to determine specific raw material formulations (especially the synergistic effects of various starches with proteins and oils, as well as the combination of flavor substances) and key processing parameters (hot water dissolution with multiple stirrings and two-stage freezing), systematically solves the problems of flavor preservation, texture deterioration, and short shelf life in the traditional industrial production of potato cakes, and provides a processing method for potato cake products that can be produced on a large scale, have high quality, and a long shelf life.

[0076] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention.

Claims

1. A method for processing potato cakes, characterized in that, Includes the following steps: Ingredient Measurement and Weighing: Prepare materials according to the following raw materials and weight ratios: 25-30 parts potato starch, 28-32 parts mashed potatoes, 75-85 parts drinking water, 110-130g salt, 200-240g chicken essence seasoning, 200-240g monosodium glutamate, 230-270g potato starch, 430-470g glutinous rice flour, 300-340g tapioca flour, 1900-2100g soybean oil, 35-45g onion powder, 70-80g protein powder, 15-20g crystalline fructose, and 580-620g chopped green onions; Stirring: Pour all raw and auxiliary materials except drinking water and crystalline fructose from step (1) into the mixer. Heat the drinking water to 80℃-90℃, add crystalline fructose and stir until completely dissolved to obtain a hot water solution. Add the hot water solution to the mixer in small amounts and stir while adding until all materials are mixed evenly to form a uniform potato slurry. Shaping: The potato slurry mixed in step (2) is placed into the lower tray machine, measured into a lump of predetermined weight, and then pressed and shaped by manual or mechanical means to obtain raw potato cake blanks; Freezing: The raw potato cake blanks formed in step (3) are placed in a freezer at -18℃±2℃ and frozen for 10-14 hours until the potato cake blanks are completely frozen; Vacuum packaging: The potato cakes that were completely frozen in step (4) are vacuum packaged to obtain the finished potato cakes.

2. The processing method for potato cakes according to claim 1, characterized in that, The weight ratio of the raw materials mentioned in step (1) is as follows: 27 parts potato starch, 30 parts mashed potatoes, 80 parts drinking water, 120g salt, 220g chicken essence seasoning, 220g MSG, 250g potato starch, 450g glutinous rice flour, 320g tapioca flour, 2000g soybean oil, 40g onion powder, 75g protein powder, 18g crystalline fructose, and 600g chopped green onions.

3. The processing method for potato cakes according to claim 1 or 2, characterized in that, The temperature of the hot water in step (2) is 85℃-90℃. After the crystalline fructose dissolves in the hot water, the hot water solution is added to the mixer in 5-8 portions. Each addition is 1 / 5-1 / 8 of the total amount of the hot water solution. After each addition, the mixture is stirred for 2-4 minutes until all the solution is added and stirred until the mixture is uniform and free of dry powder particles.

4. The processing method of potato cakes according to any one of claims 1-3, characterized in that, The mixing speed of the mixer in step (2) is 30-60 rpm, the total mixing time is 15-25 minutes, and the temperature inside the mixer is maintained at 50℃-70℃ during the mixing process.

5. The processing method of potato cake according to any one of claims 1-4, characterized in that, In step (3), the weight of a single lump of material weighed by the lowering machine is 80-120 grams. The pressed potato cake blank is round or oval in shape, with a thickness of 1.5-2.5 cm and a diameter of 8-12 cm.

6. The processing method of potato cakes according to any one of claims 1-5, characterized in that, The pressing and forming process described in step (3) is carried out by mold pressing or roller pressing. The pressing pressure is 0.5-1.5MPa and the pressing time is 3-8 seconds. After forming, the surface of the potato cake blank is flat and without cracks.

7. The processing method of potato cakes according to any one of claims 1-6, characterized in that, The freezing process described in step (4) is divided into two stages: the first stage is the quick-freezing stage, in which the potato cake blank is placed in an environment of -25℃ to -30℃ and frozen for 1-2 hours to make the surface of the potato cake freeze quickly; the second stage is the deep-freezing stage, in which the quick-frozen potato cake is transferred to a freezer at -18℃±2℃ and frozen for 9-12 hours to make the inside of the potato cake completely frozen.

8. The processing method of potato cakes according to any one of claims 1-7, characterized in that, The vacuum degree of the vacuum packaging in step (5) is -0.08MPa to -0.1MPa, the packaging material is food-grade polyethylene (PE) or polypropylene (PP) composite film, and the packaging is sealed immediately after packaging. The sealing temperature is 150℃-180℃ and the sealing time is 2-4 seconds.

9. The processing method of potato cakes according to any one of claims 1-8, characterized in that, It also includes step (6) storage and transportation: the vacuum-packed potato cakes are stored and transported in a cold chain environment below -18°C for a period not exceeding 12 months.

10. The processing method of potato cakes according to any one of claims 1-9, characterized in that, The method for preparing mashed potatoes in step (1) is as follows: Select fresh potatoes that are not sprouted or rotten, wash and peel them, cut them into chunks, steam or boil them until they are completely soft, drain them, mash them into a paste, and cool them to room temperature for later use; the potato starch is one or a mixture of potato starch and sweet potato starch; the protein powder is soy protein powder or whey protein powder; the chopped green onions are fresh green onions that have been washed and chopped.