A kind of preparation method of potato batter

A technology of potatoes and mashed potatoes, applied in dough processing, baked food, baking, etc., can solve the problems of poor appearance and quality, easy gelatinization of paste, and unfavorable commercialization of paste, so as to improve the taste, The effect of improving the strength of the finished product and improving the performance of unreinforced

Active Publication Date: 2021-06-25
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The two production processes are mainly roasting, the temperature is high and difficult to control, the paste is prone to gelatinization, the appearance and quality are deteriorated, and the soup is easy to muddy when stewed
In addition, the current production of pasta is mainly based on instant food and baking, and the shelf life is short, which is not conducive to the commercialization of pasta.

Method used

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  • A kind of preparation method of potato batter
  • A kind of preparation method of potato batter
  • A kind of preparation method of potato batter

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preparation example Construction

[0030] The preparation method of potato paste cake of the present invention is specifically as follows:

[0031] S1. After washing the potatoes, mash them into mashed potatoes, and then carry out detoxification treatment;

[0032] The detoxification treatment is as follows: first use 80-85°C steam to blanch the mashed potatoes for 10-15 minutes, and then spray fumigation with hot vinegar with a volume concentration of 5% for at least 5 minutes, and the temperature of the hot vinegar spray is 70-75°C , and then dry.

[0033] S2, mixing wheat flour, carrot juice, vinegar, salt, pepper and konjac flour with the mashed potatoes prepared in step S1, adding water and forming a dough;

[0034] The mass percentage of each component in the dough is: wheat flour 60%-70%, carrot juice 10%-15%, vinegar 2%-4%, salt 0.8%-1.5%, pepper 0.4%-1% , 0.4% to 0.8% of fine konjac powder, 10% to 20% of mashed potatoes after detoxification treatment, and the balance is water, and the temperature of ...

Embodiment 1

[0042] S1. Wash the potatoes and mash them into mashed potatoes, and then perform detoxification treatment; the specific process of the detoxification treatment is: first use 80°C steam to blanch the mashed potatoes for 15 minutes, and then use 75°C steam The volume concentration is 5% hot vinegar spray fumigation for 8 minutes, and then dried;

[0043] S2. Mix wheat flour, carrot juice, vinegar, salt, pepper and konjac powder with the detoxified potato mash in step S1, then add water at 25°C and form a dough; each group in the dough The mass percent of points is: 60% of wheat flour, 13% of carrot juice, 4% of vinegar, 0.8% of salt, 0.4% of pepper, 0.8% of konjac fine powder, 20% of mashed potatoes after detoxification, and the balance is water;

[0044] S3. Seal the dough formed in step S2 and let it rest for relaxation, and then press it into a dough; the time for standing after the sealing is 25 minutes, the temperature is 30° C., and the relative humidity is 50%; the thic...

Embodiment 2

[0048] S1. Wash the potatoes and mash them into mashed potatoes, and then perform detoxification treatment; the specific process of the detoxification treatment is: first use 85°C steam to blanch the mashed potatoes for 10 minutes, and then use 70°C steam The volume concentration is 5% hot vinegar spray fumigation for 5 minutes, and then dried;

[0049] S2. Mix wheat flour, carrot juice, vinegar, salt, pepper and konjac powder with the detoxified potato mash in step S1, then add water at 28°C and form a dough; each group in the dough The mass percent of points is: 65% of wheat flour, 15% of carrot juice, 2% of vinegar, 1.2% of salt, 0.8% of pepper, 0.6% of konjac fine powder, 15% of mashed potatoes after detoxification, and the balance is water;

[0050] S3. Seal the dough formed in step S2 and leave it to relax, then press it into a dough; the time to stand after the sealing is 35min, the temperature is 28°C, and the relative humidity is 55%; the thickness of the dough is 2....

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Abstract

The invention discloses a method for preparing potato paste. The potato is mashed into mash, then detoxified, and then mixed with wheat flour, carrot juice, vinegar, salt, pepper, konjac powder and water to form a dough. Then seal the dough and let it rest for relaxation, press it into dough, and then process the dough with high-pressure steam aging and baking successively to obtain the semi-finished potato paste. Finally, the semi-finished potato paste is microwave-dried, and then cut into strips to obtain potato paste. The finished product. In the present invention, mashed potatoes are added to the batter, and the detoxified mashed potatoes contain more free amylose molecules, which can absorb the moisture in the combined dough, enhance the binding force between the components in the dough, and achieve water retention The dual function of sticking and sticking, and at the same time, it plays the role of reinforcing ribs in the paste, so that the final potato paste has a compact structure, strong finished product, not easy to gelatinize, and the shelf life is extended.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making pasta using potatoes as raw materials. Background technique [0002] "Paste pastry" is a common name for a kind of cake strips cut from pancakes, also known as "paste pastry". The most common production methods are fried paste pastry and boiled paste pastry. Fried pastry is a famous snack in Northwest China. It is made from fried pastry with side dishes and seasonings. It is popular in Shaanxi, Gansu, Ningxia, and Mongolia. Boiled pastry is made by adding paste to soup and stewing. The most famous is the mutton paste in Heichi Town, Heyang County, Shaanxi Province. According to folklore, it was inherited by the Mongolian people in the Yuan Dynasty. One of the famous food. In the past, there was a proverb that "it is better to talk about a plate of pastry than a table of banquets", which shows how popular it is with the masses. The paste in Shaanxi...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36
CPCA21D2/36A21D2/366A21D13/80
Inventor 李彦军党敏李娜王勇
Owner SHAANXI UNIV OF SCI & TECH
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