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Potato burger cakes and making method thereof

A technology for hamburger patties and potatoes, which is applied in dough preparation, baking, baked food, etc. It can solve the problems that the frying process and the baking process affect the nutritional content and moisture content difference, etc., and achieve the increase of vegetable protein content and good molding effect , Improve the effect of dough strength

Inactive Publication Date: 2018-04-20
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The Chinese patent application with the publication number 104719382A discloses a potato recombined rice hamburger and its processing method. The whole potato powder in the rice burger cake accounts for about 20% of the total raw materials. It is only used as a filling for the burger cake, not the main substance, and the production process does not require fermentation. After gelatinization, cooling, frying and roasting, the potato recombinant rice burger can be obtained There is a huge difference in moisture content between whole potato flour and potato, and the frying and baking process will also affect its nutritional content

Method used

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  • Potato burger cakes and making method thereof
  • Potato burger cakes and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0025] A preparation method of potato burger cake is as follows:

[0026] S1. Preparation of mashed potatoes: clean the fresh potatoes, peel them and cut into pieces, take 180g and steam them in a boiling water steamer for 30min, cool to room temperature, add 0.4g α-amylase to the chopper, stir Beat for 5 minutes to get mashed potatoes;

[0027] S2. Dough preparation: Add the mashed potato described in S1, 100g whole potato powder, 2g kelp powder, 45g gluten powder and 3g egg liquid to the kneading machine, stir well for 20min, then add 0.3g baking powder and 1.2g salt , 11g white sugar, 1.5g dry yeast powder, 0.5g microcrystalline cellulose, 0.7g konjac flour and 8g soy protein isolate powder, fully stir for 10min, when the dough has just formed and the gluten is not fully expanded, add 5g butter and continue stirring Until the dough can be stretched, the whole process is about 40 minutes, and then knead into dough;

[0028] S3 Proof: Put the dough obtained in S2 into a proofing b...

Embodiment 2

[0036] A preparation method of potato burger cake is as follows:

[0037] S1. Preparation of mashed potatoes: Wash potatoes, peel and cut into pieces, take 200g and steam for 30min in a boiling water steamer, after cooling to room temperature, add 0.2g α-amylase to the chopper, and beat for 5min , Get mashed potatoes;

[0038] S2. Dough preparation: Add the mashed potato obtained from S1, 80g whole potato powder, 1.5g kelp powder, 50g gluten powder and 2g egg liquid into the dough mixer, stir well for 20 minutes, then add 0.3g baking powder, 2g salt, 12g white sugar, 1.5g dry yeast powder, 0.2g microcrystalline cellulose, 0.6g konjac flour and 10g soy protein isolate powder, fully stir for 12min, when the dough has just formed and the gluten is not fully expanded, add 5g butter, continue to stir until The dough can be stretched, the whole process is about 35min, and then knead into dough

[0039] S3. Proof: Put the dough obtained in S2 into a proofing box at 35°C for 30 minutes.

[...

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Abstract

The invention discloses potato burger cakes and a making method thereof. According to the potato burger cakes disclosed by the invention, potatoes are used as raw materials, potato whole powder, kelppowder, dry yeast powder, table salt, white granulated sugar, egg fluid, butter, vital wheat gluten, alpha-amylase, baking powder, sesame seeds, vegetable oil, microcrystalline cellulose, konjaku flour and soy protein isolate powder are added, and through working procedures of stirring, fermenting, baking and the like, the potato burger cakes are made. The potato burger cakes are made by using thepotatoes as the main raw materials. Compared with ordinary flour burger cakes, the potato burger cakes disclosed by the invention have the advantages that the potatoes contain all necessary amino acids desired by human bodies and also have a large quantity of mineral substances of calcium, phosphorus, irons and the like, so that the potatoes are high in nutrient value and easy to absorb by the human bodies; and the potatoes are selected, so that nutrient components of the potatoes can be effectively reserved, and the nutrient value of the burger cakes can be greatly increased.

Description

Technical field [0001] The invention relates to a hamburger cake and a preparation method thereof, and more specifically, to a potato hamburger cake and a preparation method thereof. Background technique [0002] Hamburg originated in Western countries, and later spread to China, and is widely loved. With the improvement of people's living standards and the acceleration of the pace of life, Hamburg has gradually become one of the staple foods of office workers in our country. However, the raw materials and types of hamburger cakes are relatively single, and the improvement of hamburger cakes has become an important research direction for hamburgers. Potatoes are rich in nutrition, and my country's total output ranks first in the world. [0003] The Chinese patent application with publication number 105341077 discloses a potato bread and its production method. Its production raw materials include high-gluten flour, potatoes, yeast, sugar, salt, shortening, and water. The bread is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/043A21D13/064A21D8/04A21D2/36A21D2/26A21D2/18
CPCA21D2/188A21D2/265A21D2/266A21D2/36A21D2/366A21D8/042A21D13/064A21D13/043
Inventor 温成荣董影影王钟黎祁立波朱蓓薇李加双李鹏飞张鑫栾信杰
Owner DALIAN POLYTECHNIC UNIVERSITY
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