99 results about "Potato cakes" patented technology

A potato cake (or pile) is prepared from cooked sweet potato, wheat flour, glutinous rice flour, egg, haw juice, sour milk, soybean oil, cinnamon bark, ginger, water chestnut, white sugar, salt, edible essence and water. Its advantages are sure anticancer action and health-care function, more tastes, and soft and crisp.

The invention belongs to the technical field of food processing and particularly relates to a black potato snow skin mooncake and a preparation method thereof. The black potato snow skin mooncake comprises black potato cake skin and black potato mash stuffing, wherein the black potato cake skin comprises a black potato ingredient, a buffalo milk ingredient and a xylitol ingredient, so that the black potato snow skin mooncake disclosed by the invention has various health-care effects of tonifying kidney, blacking hairs, improving looks, supporting the healthy energy, moisturizing skin, strengthening bodies, prolonging life and the like, and has the characteristics of being high in nutritional ingredient, special in flavor, low in sugar content, low in calorie, fresh, cool and not sweet in mouth feel, simple in preparation and the like; the black potato snow skin mooncake is suitable for 'three-high' ( the generic terms of high blood lipid, high blood pressure and high blood sugar) and fat people; the blank of black snow skin mooncakes in present market is filled; the variety of mid-autumn festival snow skin mooncakes is enriched; the requirements of people for healthy black foods are met.

The invention relates to a whole potato cake and a making method of the whole potato cake. The whole potato cake is composed of the following raw materials including whole potato flour, potato starch, potato modified starch, egg white, potato pectin, sugarbeet pectin, shaddock ped pectin, blueberry pectin, plant source polyphenol, sugar, tartar powder, eggs, edible oil and water, wherein the weight ratio of the components is 20-100: 10-20: 5-15: 1-10: 0.1-1.2: 0.1-0.8: 0.1-1: 0.1-1: 0.1-0.7: 20-100: 1-3: 130-390: 30-60: 10-60. The whole potato cake does not contain wheat flour, and is more comprehensive in nutrient, better in flavor and suitable for being widely popularized.

The invention relates to an instant potato cake, which includes the following raw materials in parts by weight: 40-60 parts of mashed potato, 8-15 parts of mashed sweet potato, 6-10 parts of mashed Chinese yam, 5-10 parts of carrot paste, 1-2 parts of barbary wolfberry fruit paste, 3-5 parts of dry starch, 4-8 parts of mashed pumpkin, 1-3 parts of fructus ziziphi jujubae paste and 1-2 parts of sesamum indicum. The preparing method for the potato cake includes the following steps: 1, preparing raw materials; 2, compounding and mixing the raw materials, 3, performing injection molding and forming; 4, heating and disinfecting at a high temperature, 5, packaging in the sterile and vacuum environment. The instant potato cake and the method are suitable for the preparation of nutritious, healthy and instant potato cakes using potatoes as the main raw material, the potato cake is delicious, nutritious, healthy and convenient to eat, and facilitates people's life and health, and application and sales volume of potatoes are enlarged; the preparing method is environment-friendly and sanitary.

The invention discloses a processing method for reducing the fat content of fried potato cakes. The processing method comprises the following steps of: mixing wheat flour, gluten protein powder and sodium tripolyphosphate to prepare a film coating agent of potato cakes; quickly freezing a single coated potato cake and then frying; deoiling and then quickly freezing for the second time. The invention can effectively reduce the fat content of the fried potato cakes and improve the sensory quality of products.

The invention provides a potato cake. The cake is made from components in parts by weight: 10-40 parts of potato residue starch, 10-40 parts of potato residue ultra-fine powder, 10-20 parts of potato residue nanometer powder, 4-12 parts of potato modified starch, 5-12 parts of extruded and expanded potato residue powder, 5-13 parts of potato residue microwave processing powder, 0.5-6 parts of potato starch, 0.1-3 parts of food gum, 0.1-0.7 parts of plant source polyphenol, 1-3 parts of protein, 10-40 parts of sugar, 1-3 parts of tartar powder, 130-390 parts of eggs, 30-60 parts of edible oil and 22-70 parts of water. The potato cake provided by the invention overcomes disadvantages existing in the common wheat cakes, excludes wheat gluten, is suitable for people who are allergic to wheat or patients who suffer from celiac disease to eat, and has comprehensive nutrient contents and a health-care function.

An object is to extract a pectin having an excellent gelling capability with good efficiency using sweet potato cake as a raw material. Another object is to provide a gel food prepared by using the pectin as a gelling agent. Sweet potato starch cake is heated at a temperature of 75°C or higher in the presence of a chelating agent while retaining the pH value within the neutral to weakly alkaline range, thereby yielding a pectin which is superior in gelling property to a conventional LM-pectin and can form a gel having good transparency.

The present invention discloses a carrot and potato cake production method and belongs to the field of food processing. The carrot and potato cake is characterized by being prepared from 5 kg of mashed carrots, 12 kg of mashed potatoes, 1 kg of mashed purple Chinese yams, 200 g of refined salt, 35 g of monosodium glutamate, 120 g of rose sauce, 300 g of malt starch, 240 g of radix puerariae powder, and 80 g of corn dextrin. The processing processes are as follows: raw material selecting, washing, peeling, slicing, rinsing, cooking, crushing, pre-dehydrating, material blending, forming, paste applying and powder spraying, oil-frying, cooling, quick-freezing, packaging and freezing. The beneficial effects are as follows: the carrot and potato cake is crisp in taste, is sweet, fragrant and palatable, is rich in flavor, and has a unique sweet and fragrant flavor of potatoes. The carrot and potato cake is very high in nutritional value and rich in protein, vitamins and other nutrients, is conducive to food digestion and absorption of human body, enhances the human body immune function, has efficacies of strengthening spleen and harmonizing stomach, benefiting qi and regulating middle energizer, expelling toxins and beautifying features, lowering pressure and resisting aging, is a green and nutritional food which is suitable for people at all ages and is economical and affordable, can be stored for a long time, is easy for carrying, and can be used as travelling solid food and convenience meal.

The invention provides a method for processing a piece of sweet potato cake. The method comprises the following steps: (1) weighing the following raw materials: sweet potatoes, glutinous rice flour, corn flour, stevia rebaudiana, arabian jasmine flower, lavender, calendula, rose, fructose, pollen pini and sesame oil; (2) decocting the stevia rebaudiana, arabian jasmine flower, lavender, calendula and rose; (3) heating and melting the fructose; (4) cooking the sweet potatoes, pressing the sweet potatoes into paste; (5) mixing the glutinous rice flour with the corn flour, and adding mixed liquid, the sweet potato paste and the sesame oil into the mixture; and (6) packaging in vacuum to obtain a finished product. The method is simple in steps, the finished product is crispy, delicious and savored, sweet potatoes are rich in multiple nutritional substances and have effects of resisting cancers, protecting heart, preventing emphysema and diabetes mellitus, reducing weight and the like, furthermore, stevia rebaudiana, arabian jasmine flower, lavender, calendula, rose and other raw materials are added in the formula, so that the sweet potato cake has health-care effects of freshing, restoring consciousness, eliminating fatigue and the like.

The invention discloses a processing method of a deep-fried potato cake, and belongs to the field of foods processing. The method is characterized in that 800g of potato paste, 350g of Chinese yam paste, 500g of prepared flour, 100g of brown sugar, 100g of processed sesame, 600g of soybean oil, and 12g of baking soda are provided. The method comprises the steps of selecting raw materials; handling; preparing into potato paste; forming; deeply frying in oil. The deep-fried potato cake is golden yellow, fragrant and sweet, tasty, and crispy, has the unique aromatic glutinous flavor of potato, is high in nutritional value, rich in protein, vitamin and other nutritional substances, and beneficial for digesting and absorbing of the human to foods, improves the human immunity, has the effects of strengthening the spleen and stomach, tonifying Qi and regulating middle energizer, expelling toxin and keeping youth, lowering blood pressure and resisting ageing, and is an economic and practical green nutritional food suitable for all people.

The invention discloses a potato ham sausage and a making method thereof. Varieties and designs of food made of potato are increased, and people have more choices on potato food. High-protein beaten egg rich in nutrition is added in the ingredients of a potato cake for the potato ham sausage, so that the potato cake is richer in nutrition and meets the requirement of human bodies on main nutrients.

The invention relates to an ice-skin potato cake skin and a production method thereof. The cake skin is prepared from the following raw materials in percentage by mass: 17%-35% of rice meal, 2%-10% of starch, 2%-10% of potato flour, 6%-12% of sugar, 5%-8% of milk powder, 2%-6% of edible oil, 2%-6% of edible gum and 40%-64% of water through procedures of sieving, uniformly mixing, steaming, rolling, cutting and the like. The ice-skin potato cake skin produced by virtue of the production method is slightly yellow, transparent, soft and glutinous, is not greasy and has fresh and cool taste, strong milk aroma and special flavor. Compared with the ice-skin cake skin produced from traditional raw materials, the contents of partial vitamins and mineral substances are obviously increased, and the ice-skin potato cake skin has relatively good sensory properties and relatively high nutritive values, meets the requirements of people on health foods and has relatively high economic values and application prospects.

The invention discloses a processing method for sweet potato cakes. The processing method comprises the following steps of (1) cleaning and peeling sweet potatoes, cutting the sweet potatoes into slices, peeling a pumpkin, hollowing out the pumpkin, putting the pumpkin into a pot, placing the sweet potatoes on the pumpkin, and cooking with an intensive fire for 20-30 minutes; (2) stirring the steamed sweet potatoes and the pumpkin into slurry, adding sticky rice powder, stirring and uniformly rolling the slurry and the sticky rice powder, then making a long round bar which is 15cm long and has the diameter of 3cm, and steaming the long round bar in a food steamer for 10-15 minutes; (3) taking out the steamed potato bar, cutting the steamed potato bar into small slices, baking the small slices and performing package in a sealed manner; and (4) taking out the cakes, putting into oil for slight frying, and taking out the sweet potato cakes which can be eaten. The method disclosed by the invention is easy to operate; the processed sweet potato cakes are rich in nutrition, have a unique flavor and are green health food suitable for people of all ages.

The invention discloses a making method of a shrimp potato cake, and belongs to the field of food processing. The shrimp potato cake consists of 580g shrimp meat, 800g potato, 150g Chinese yam, 120g egg, 45g black sesame oil, 28g cooking wine, 37g refined salt, 5g monosodium glutamate, 30g spiced salt, and 85g processed sesame. The making method of the shrimp tomato cake comprises the following steps: preprocessing raw materials; mixing and conditioning; stirring eggs; shaping; frying; and cooling. The making method of the shrimp potato cake has the advantages that the shrimp potato cake is of a crisp, fragrant, sweet and palatable taste, and is of a strong fragrance. The shrimp potato cake has the unique fragrant and sweet flavor of potato, is high in nutritive value, and is rich in various nutrients such as protein and vitamin. The shrimp potato cake is beneficial to people's digestion and absorption of food; with the effects of increasing people's immunity, strengthening the spleen and stomach, tonifying qi and regulating middle energizer, expelling of toxin and beautifying, reducing blood pressure and anti-aging, the shrimp potato cake is a nutritious, healthy, economical and green healthcare food.

A production processing technology for dried sweet potatoes comprises the following steps: A, cleaning sweet potato and peeling; B, putting cleaned peeled sweet potato in a pressure cooker for high-pressure boiling; C, taking sweet potato from the pressure cooker, mashing to obtain sweet potato paste; D, adding proper amount of yeast into sweet potato paste and fully stirring; E, standing the sweet potato paste fully mixed with yeast for 3 h; F, performing compaction molding on sweet potato paste subjected to fermentation through a mold so as to obtain sweet potato cakes; G, putting sweet potato cakes in a food steamer and steaming for 1 hour; and H, drying steamed sweet potato cakes in air and performing vacuum packaging. According to the production processing technology, cleaned sweet potato is subjected to high-pressure boiling, boiled sweet potato is mashed into sweet potato paste which is added with yeast and is fully stirred, after the sweet potato added with yeast and fully stirred is stood for 3 hours, sweet potato paste is subjected to fermentation under the effect of yeast, and fermented sweet potato paste is compacted for preparing sweet potato cakes, and the sweet potato cakes are steamed for 1 hour, so that sweet potato cakes are soft in mouthfeel and cannot harden.

The invention discloses a making method of pineapple, sticky rice and purple sweet potato cakes and belongs to the field of foods. The making method includes the steps that 1, 400-500 g of high-quality purple sweet potatoes, 300-400 g of sticky rice powder, 200-300 g of peeled pineapples and warm boiled water are taken; 2, the purple sweet potatoes are peeled after being cooked through high-temperature steaming, and purple sweet potato pulp is rolled into mashed purple sweet potato; 3, the pineapples are cooked through high-temperature steaming and rolled into mashed pineapples to be placed for standby application of cake crusts; 5, purple sweet potato and sticky rice dough is made into the pineapple, sticky rice and purple sweet potato cakes in accordance with the weight ratio of 4:2, wherein the weight of each cake is 30-50 g; 6, the cakes are put into a steamer for 15-20 minutes and then are taken out to be cooled, namely the pineapple, sticky rice and purple sweet potato cakes are obtained. The making method has the advantages that the method is simple, the cakes are delicious to eat and high in nutrition, sugar intake is controlled, and the cakes are suitable for diabetic patients to eat.

The invention discloses potato cakes and a making method thereof. The potato cake comprises potato whole powder, high-gluten flour, eggs, table salt, stevioside, baking powder, nonfat dry milk, tartarpowder, vegetable oil, an emulsifying agent, a natural antioxidant and water. According to the potato cake disclosed by the invention, the potato whole powder, the stevioside, the natural antioxidantand the like are used as raw materials, the nutrition collocation is reasonable, besides, the calorific value of the cake can be reduced, and the eating safety is higher. In addition, through reasonable compatibility of the raw materials, the potato cakes provided by the invention have excellent thickening property, water absorption property and water retention property, and has the characteristics of being capable of providing special mouth feel and fragrance, the fresh keeping period of the cake can be prolonged to a certain extent, the efficacy ratio of protein is increased, the content ofdietary fibers, the content of minerals and the content of vitamins can be increased, and the potato cake is excellent in color and flavor, comprehensive in nutrients, fine and smooth in texture andsoft and lubricated in mouth feel.

The invention belongs to the technical field of food processing, particularly relates to an instant sweet potato cake, and further discloses a preparation method of the instant sweet potato cake. The sweet potato cake is prepared from the following raw materials in parts by weight: 80 to 100 parts of sweet potato, 50 to 70 parts of flour, 20 to 30 parts of glutinous rice flour, 3 to 5 parts of egg, 1 to 5 parts of white sugar and 5 to 10 parts of white turnip pulp. According to the instant sweet potato cake provided by the invention, the sweet potato is used as a raw material, steamed sweet potato chips are placed at a temperature of minus 20 to minus 30 DEG C for quick-freezing treatment, a taste is improved and a nutritional ingredient is prevented from loss by utilizing a frozen-in expansive action, afterwards, auxiliary materials of the white turnip pulp, the glutinous rice flour and the like are added to be pulped uniformly, the mashed sweet potato is obtained, the mashed sweet potato is subjected to a compression molding, the sweet potato cake which is prepared through baking is rich in nutrients and unique in taste, and the edible field of the sweet potato is broadened.

The invention discloses a nutritive squid-potato cake which is composed of, by weight, 240-260 parts of flour, 60-70 parts of potatoes, 20-30 parts of cashew nuts, 20-30 parts of peanut kernels, 115-135 parts of milk, 30-35 parts of wheat bran, 35-40 parts of squid powder, 20-25 parts of eggs, 5-7 parts of gordon euryale, 3-5 parts of andrographis paniculata, 3-5 parts of ginseng, 4-6 parts of rhizoma atractylodis, 3-5 parts of ligusticum wallichii, 4-6 parts of burdock, 3-5 parts of cortex albiziae, 2-3 parts of costusroot, 2-3 parts of pine needle and the like. The nutritive squid-potato cake is simple and environment friendly in preparation process, and food materials like the potatoes, the cashew nuts and the milk are added, so that nutrition of the cake is enriched; extracts of traditional Chinese medicinal materials like gordon euryale, andrographis paniculata, ginseng, rhizoma atractylodis and ligusticum wallichii are added, so that the nutritive squid-potato cake has certain efficacy on lift cultivation and health preservation and is especially suitable for people in poor physical health to eat.

The invention discloses a blueberry purple sweet potato cake in hot toffee. The cake is prepared from the following raw materials in parts by weight: 60-70 parts of blueberry, 70-80 parts of purple sweet potato, 20-30 parts of konjak, 40-50 parts of buckwheat meal, 15-20 parts of brown sugar, 3-4 parts of fructus amomi, 2-3 parts of purple cabbage, 6-7 parts of black medlar, 2-3 parts of sweet potato leaf, 4-5 parts of mesona blume, 1-2 parts of cortex lycii radicis, 2-3 parts of flos caryophylli and a proper amount of coconut juice and nectar. The preparation method of the blueberry purple sweet potato cake in hot toffee comprises the following steps: mixing and pulping blueberry, purple sweet potato, konjak, buckwheat meal and other nutritional raw materials, compacting into cake, steaming and topping with special nectar. The blueberry purple sweet potato cake in hot toffee is rich in nutrition, sweet and delicious, chewy, rich in flower fragrance and light in fruit flavor, and has the effects of protecting eyesight, enhancing memory, resisting aging and cancer, protecting liver, lubricating intestines and relaxing bowels, improving immunity and the like.

The invention provides a sweet potato cake. The sweet potato cake is characterized by comprising the following main components in percentage by weight: 10-85% of sweet potatoes, 5-20% of orange peel,1-10% of honey, 10-20% of flavoring materials and 10-20% of eggs. The sweet potato cake has a unique taste, and a preparation method is simple and has market development prospects.

The invention discloses a nutritive duck egg and purple sweet potato cake. The nutritive duck egg and purple sweet potato cake is made from the following raw materials in parts by weight: 102-104 parts of purple sweet potatoes, 25-27 parts of glutinous rice flour, 20-22 parts of sweet potato leaves, 31-33 parts of salted duck eggs, 11-13 parts of lotus roots, 7-9 parts of lactosyl fructoside, 0.2-0.4 part of spice and 0.2-0.4 part of compound enzymes. The nutritive duck egg and purple sweet potato cake provided by the invention is rich in nutrition, bright in color, clear in layering, rich in fragrance and moderate in salty and sweet degree, the sweet and greasy mouth feel of a conventional purple sweet potato cake is changed, a way for deep processing of the purple sweet potatoes is increased, and economic incomes are increased by 12.3%; the purple sweet potatoes at an outer layer are claret-colored, and the dried egg white powder of the salted duck eggs and spice powder are added, so that the nutritive duck egg and purple sweet potato cake is moderate in salty and sweet degree, rich in raw materials, rich in fragrance, fine, smooth, mushy and soft; the glutinous rice and lotus roots at a middle layer are reseda-colored, delicately-fragrant, fine, smooth, soft, chewy and crisp; an inner layer is golden, salty, fragrant and delicious, and rich in nutrition; and the nutritive duck egg and purple sweet potato cake adopts a three-layer structure from outside to inside, has three kinds of mouth feel, and meets requirements of consumers on nutrition and mouth feel.

The invention discloses a potato cake stuffing. The potato cake stuffing comprises the following components in percentage by mass: 38%-42% of mashed potato, 38%-42% of potato starch, 10%-14% of vegetable oil and 6%-10% of white granulated sugar, wherein the sum of the percentage by mass of the components is 100%; auxiliary materials of the potato cake stuffing comprise monostearin and sucrose fatty acid ester. The invention also discloses the processing method of the potato cake stuffing. The processing method of the potato cake stuffing comprises the following steps: mixing monostearin with sucrose fatty acid ester, then adding monostearin with sucrose fatty acid ester into part of vegetable oil for uniformly stirring, then adding a mixture of potato starch and mashed potato, uniformly stirring and mixing, then standing to obtain a mixture; adding the rest vegetable oil into a pot, pouring the mixture into the pot after the oil temperature is increased to 80-100 DEG C, quickly stirring and frying the mixture, then adding white granulated sugar, stirring and continuing to fry; cooling the mixture to room temperature in 30 minutes, packing and storing the mixture. The cake processed by the potato cake stuffing is good in taste, meets the modern health requirement, is an instant food, and has good market prospects.

The invention relates to potato cake and a preparation method thereof. The potato cake comprises the following materials by weight: 350-450 parts of potato granules, 50-150 parts of potato flour, 400-600 parts of high-gluten flour, 15-18 parts of salt, 16-18 parts of sugar, 10-12 parts of custard powder, 6-9 parts of wheat gluten, 6-8 parts of monosodium glutamate, 5-7 parts of a compound leavening agent, 45-55 parts of edible lard, 40 to 50 parts of edible vegetable oil and 500 to 530 parts of drinking water, wherein the potato granules, the potato flour and the high-gluten flour serve as main materials; the salt, the sugar, the custard powder, the wheat gluten, the monosodium glutamate, the compound leavening agent, the edible lard and the edible vegetable oil serve as auxiliary materials. As both the potato granules and the potato flour are adopted and mixed for preparation of the potato cake, the potato cake is rich and pure in taste; moreover, as the custard powder, the wheat gluten and the compound leavening agent are adopted, the final potato cake can have better taste, and be fragrant, crispy and tasty. The preparation method is simple in process, and suitable for large-scale industrialized production; the finished product of the prepared potato cake is in a frozen state, so that the original taste and nutrition of the food are retained to the most extent, and the potato cake is convenient to preserve, transport and eat.

The invention relates to a sweet potato cake. The sweet potato cake comprises the following components in parts by weight: 100-300 parts of sweet potato, 30-50 parts of hawthorn, 10-30 parts of honey,30-50 parts of wild jujube, 10-30 parts of a flavor material, and 20-50 parts of sugar. The sweet potato cake has unique taste, a preparation method is simple, and the sweet potato cake has market exploitation prospect.

The invention discloses a purple sweet potato cake capable of nourishing Yin and protecting the liver. The purple sweet potato cake is prepared from the following raw materials in parts by weight: 100-200 parts of wheat flour, 50-60 parts of purple sweet potato, 5-6 parts of nutrition additives, 16-17 parts of fried dough twist, 13-15 parts of coconut oil, 17-18 parts of fried gluten puff, 6-9 parts of pleurotus eryngii, 5-6 parts of dried meat floss, 16-17 parts of rambutan, 8-10 parts of pot-stewed pig trotters, 8-9 parts of lettuce, 19-22 parts of green cucumber, 7-8 parts of pepper powder, 8-10 parts of figs, 4-6 parts of ganoderma lucidum, 10-11 parts of bovine bone marrow, 1.5-2 parts of lithospermum erythrorhizon, 2.4-3 parts of finger citron flower, 2.2-3.1 parts of Chinese knotweed, 2.1-3.2 parts of stevia leaf, 2.4-3.3 parts of dogbane leaf and 2.3-3.1 parts of bamboo shavings. According to the purple sweet potato cake, due to the added food materials and medicinal materials, such as the coconut oil, the Chinese knotweed, the lithospermum erythrorhizon, the dogbane leaf and the stevia leaf, the taste and healthcare novel effects of the purple sweet potato cake are enriched, so that the purple sweet potato cake is delicious and mellow and has the effects of skin moistening and hair conditioning, heat clearing and detoxifying, blood pressure lowering and fat reducing, liver nourishing and essence nourishing and refreshing.

The invention discloses a preparation method of a coconut flavored tilapia mossambica purple and sweet potato cake prepared food. The preparation method comprises the following steps: 1, processing tilapia mossambica fillets; 2, preparing coconut cream powder; 3, preparing purple sweet potato powder; and 4, post-processing the tilapia mossambica fillets, wherein the step 4 comprises the sub-steps: (4.1), blending; (4.2), seasoning; (4.3), forming a tilapia mossambica cake; and (4.4), sterilizing the coconut flavored tilapia mossambica and purple sweet potato cake, and packaging the obtained coconut flavored tilapia mossambica and purple sweet potato cake after sterilizing. The coconut flavored tilapia mossambica and purple sweet potato cake prepared food prepared by adopting the preparation method needs to be stored, transported and sold under a cold chain condition, can be heated and cooked by adopting microwaves, can be oil-fried or treated by adopting other cooking methods, then is eaten, and is thick in coconut flavor, nutritious and delicious.

The invention discloses a square purple sweet potato cake which comprises the following components: 25kg purple sweet potatoes, 30kg flour, 2kg black sesame, 2.8kg mashed garlic, 0.8kg five spice powder, 1kg chilli powder, 200g salt and 20g monosodium glutamate. The produced square purple sweet potato cake is simple in manufacturing technology, delicious in taste, hot, savory, and worth eating a hundred times.

The invention belongs to the field of food processing, and particular discloses a waxy corn-purple sweet potato cake and a preparation method thereof. The waxy corn-purple sweet potato cake is characterized by being prepared by adding shortening and water into the following raw materials in parts by weight for mixing: 15 parts of waxy corn kernels, 70 parts of purple sweet potatoes, 10 parts of wheat meal, 2-4 parts of white granulated sugar or high fructose corn syrup and 1-2 parts of skimmed milk powder. The waxy corn-purple sweet potato cake is suitable for standard, mechanical and modern massive industrial production, high in additional value, high in profit, high in technological content, and unsuitable for any chemical colorant or preservative, and reaches the national export food sanitation examination standard.

The invention discloses a processing method through which a buckwheat potato cake high in nutritive value and high in production efficiency and percent of pass can be prepared. According to the processing method, fresh potatoes are subjected to squeezing treatment to obtain potato flour, then the potato flour is mixed with buckwheat extruded meal, wheat gluten flour, rutin powder and flour to prepare a basic material, the high viscosity of the buckwheat extruded meal is utilized to make up for the low stickiness of the potato flour, the high ductility of the potato flour is utilized to make up for the low ductility of the buckwheat extruded meal, and the situation that the characteristic of the original flour is changed when potato whole wheat flour is added in the flour separately or potato starch is added in the flour separately; moreover, the cake prepared through the processing method contains the potatoes, buckwheat and rutin simultaneously, the nutritive value of the cake is drastically increased, the whole processing process is very simple, and the production efficiency of the cake can be drastically improved, and the percent of pass of the cake can be drastically increased. The processing method of the buckwheat potato cake is suitable for being applied and popularized in the field of food.