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Steamed potato sponge cake

A technology for making potato cakes and potato starch, which is applied in application, food preparation, food science and other directions, can solve the problems of limited digestibility, low economic benefits, insufficient processing depth, etc., to reduce the impact of water quality, good taste, and easy to eat. Effect

Inactive Publication Date: 2015-08-19
李金新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Potato industry processing is mostly limited to processing into crude starch, making vermicelli, vermicelli, vermicelli, alcohol, etc., not only the quantity is small, but also the processing depth is not enough, the economic benefit is not high, and the digestion capacity is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: A kind of potato cake, including potato starch 1000g, flour 150g, egg white 500g, baking soda 40g, white granulated sugar 150g; Potato starch, flour, baking soda, egg white and white sugar are mixed and stirred into a dough, and the dough is placed on Let it stand at 35°C for 2 hours, then lower the dough and knead it into a predetermined shape and put it in a steamer, steam it in boiling water for 20 minutes, take it out of the cage and let it cool.

Embodiment 2

[0014] Embodiment 2: A kind of potato cake, comprising potato starch 1000g, flour 150g, egg white 600g, baking soda 40g, white granulated sugar 150g; Described potato starch, flour, baking soda, egg white are mixed and stirred into dough, and dough is placed in Let it stand at 35°C for 1 hour, melt the white sugar and mix with the dough evenly, then lower the dough and knead it into a predetermined shape and put it in a steamer, steam it in boiling water for 20 minutes, take it out of the cage and let it cool.

Embodiment 3

[0015] Embodiment 3: a kind of potato cake, comprising potato starch 1000g, flour 150g, egg white 400g, yeast powder 10g, white granulated sugar 150g; Potato starch, flour, yeast powder, egg white and white sugar are mixed and stirred into dough, and dough Place it at 38°C for 1 hour, then lower the dough and knead it into a predetermined shape and put it in a steamer, steam it in boiling water for 20 minutes, take it out of the cage and let it cool.

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PUM

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Abstract

The invention relates to the technical field of potato processing. A steamed potato sponge cake comprises 1000g of potato starch, 150g of flour, 400-600g of egg white, 40g of sodium bicarbonate and 150g of white granulated sugar, and is made through the following steps: mixing potato starch with flour, sodium bicarbonate, egg white and white sugar, and stirring to form dough, standing the dough at 35-38DEG C for 1-2h, kneading the dough to form a given shape, putting the obtained small dough with the given shape in a food steamer, and steaming. The egg white is added, so the influence of the quality of extraneous water is reduced, and the nutritional values are increased.

Description

technical field [0001] The invention relates to the technical field of potato processing, in particular to a potato cake and a preparation method thereof. Background technique [0002] Potatoes are also called ground eggs, potatoes, yams, yam eggs, etc. Potato tubers contain about 2% protein, and the protein content in dried potatoes is 8% to 9%. The nutritional value of potato protein is very high, and its quality is equivalent to that of eggs. It is easy to digest and absorb, and it is better than the protein of other crops. Moreover, potato protein contains 18 kinds of amino acids, including various essential amino acids that cannot be synthesized by the human body. Potatoes are highly evaluated for their nutritional value, and their tubers contain high-grade protein and essential amino acids lysine, tryptophan, histidine, arginine, phenylalanine, valine, leucine, and isoleucine The presence of amino acid and methionine are inseparable. [0003] At present, potatoes a...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/09A23L7/104
Inventor 李金新
Owner 李金新
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