CN103766820A - Peanut and potato cake and processing method thereof - Google Patents
Peanut and potato cake and processing method thereof Download PDFInfo
- Publication number
- CN103766820A CN103766820A CN201410014924.7A CN201410014924A CN103766820A CN 103766820 A CN103766820 A CN 103766820A CN 201410014924 A CN201410014924 A CN 201410014924A CN 103766820 A CN103766820 A CN 103766820A
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- China
- Prior art keywords
- parts
- peanut
- potato
- cake
- processing method
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 30
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 29
- 235000020232 peanut Nutrition 0.000 title claims abstract description 28
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 27
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 27
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 22
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 16
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 10
- 240000001771 Euonymus fortunei Species 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- SZVJSHCCFOBDDC-UHFFFAOYSA-N iron(II,III) oxide Inorganic materials O=[Fe]O[Fe]O[Fe]=O SZVJSHCCFOBDDC-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 241000110637 Cuscuta chinensis Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 235000019871 vegetable fat Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000008434 ginseng Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000013575 mashed potatoes Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract 2
- MUKYLHIZBOASDM-UHFFFAOYSA-N 2-[carbamimidoyl(methyl)amino]acetic acid 2,3,4,5,6-pentahydroxyhexanoic acid Chemical compound NC(=N)N(C)CC(O)=O.OCC(O)C(O)C(O)C(O)C(O)=O MUKYLHIZBOASDM-UHFFFAOYSA-N 0.000 abstract 1
- 240000000559 Albizia odoratissima Species 0.000 abstract 1
- 235000011438 Albizia odoratissima Nutrition 0.000 abstract 1
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract 1
- 241000159213 Zygophyllaceae Species 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 235000009165 saligot Nutrition 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 235000003276 Apios tuberosa Nutrition 0.000 description 2
- 235000010744 Arachis villosulicarpa Nutrition 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a peanut and potato cake and a processing method thereof. The peanut and potato cake is prepared from the following raw materials in parts by weight: 60-80 parts of potatoes, 20-30 parts of peanuts, 5-8 parts of non-dairy creamer, 3-5 parts of salt, 3-5 parts of white pepper powder, 1-3 parts of schisandra chinensis, 2-4 parts of magnetite, 2-3 parts of acanthopanax roots, 1-2 parts of junci medulla, 1-3 parts of wintercreeper, 2-3 parts of albizia flowers, 2-3 parts of semen cuscutae, 1-2 parts of fructus cnidii, 2-3 parts of caltrop seeds and 6-8 parts of nutrition additives. The invention provides a peanut and potato cake and a processing method thereof. The method disclosed by the invention is simple in process, reasonable in formula, and applicable to industrial production. Meanwhile, a plurality of Chinese herbal medicinal ingredients with healthcare effects, such as the schisandra chinensis, the acanthopanax roots and the junci medulla are added to the raw materials, so that the product disclosed by the invention has the effects of reducing and preventing hyperlipidemia.
Description
?
Technical field
The present invention relates to cultivate peanut Potato Cake and a processing method thereof, belong to food processing field.
Background technology
Peanut is extensively planted the most area in China, peanut is formed point very abundant, wherein Oil content and Protein content is the highest, but because traditional (Groundnut products) is less, using method is single, causes the surcharge of its product not high, therefore, invent more (Groundnut products), be conducive to improve the surcharge of peanut.
Summary of the invention
The present invention has overcome deficiency of the prior art, and cultivate peanut Potato Cake and a processing method thereof is provided.
The present invention is achieved by the following technical solutions:
One Potato Cake of cultivating peanut, it is characterized in that being made up of the raw material of following weight portion:
Potato 60-80, peanut 20-30, vegetable fat powder 5-8, salt 3-5, white pepper powder 3-5, fruit of Chinese magnoliavine 1-3, magnetite 2-4, wilsonii 2-3, rush 1-2, winter creeper 1-3, Flos Albiziae 2-3, seed of Chinese dodder 2-3, frutus cnidii 1-2, Fructus Tribuli 2-3, nourishing additive agent 6-8;
Described nourishing additive agent is mixed and forms with the weight ratio of 0.01-0.04:3-5:3-5 by Angelica oil, pollen pini, ginseng pulverate.
The processing method of described peanut Potato Cake, is characterized in that comprising the following steps:
(1) potato decortication is cleaned, be positioned on steamer after being cut into piece, water proof cooks, and is pressed into mud after cooling;
(2) fruit of Chinese magnoliavine, magnetite, wilsonii, rush, winter creeper, Flos Albiziae, the seed of Chinese dodder, frutus cnidii, Fructus Tribuli are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) peanut is put into pot and fried rear taking-up, after cooling, wear into peanut powder, then be added in mashed potatoes with residual components such as vegetable fat powder, white pepper powder, nourishing additive agents, again decoction liquor is added to wherein, put into mixer, after being uniformly mixed, be made into cake, be baked to ripe rear cooling packing, sterilizing sealing, to obtain final product.
Advantage of the present invention is:
The invention provides cultivate peanut Potato Cake and a processing method thereof, the inventive method technique is simple, formula rationally, being applicable to batch production produces, simultaneously, owing to having added the multiple traditional Chinese medicine ingredients with health role such as the fruit of Chinese magnoliavine, wilsonii, rush in raw material, make product of the present invention there is the effect that reduces and prevent high fat of blood.
The specific embodiment
Embodiment 1:
One Potato Cake of cultivating peanut, it is characterized in that being made up of the raw material of following weight portion:
Potato 80, peanut 30, vegetable fat powder 5, salt 5, white pepper powder 3, the fruit of Chinese magnoliavine 3, magnetite 4, wilsonii 2, rush 2, winter creeper 3, Flos Albiziae 3, the seed of Chinese dodder 2, frutus cnidii 2, Fructus Tribuli 3, nourishing additive agent 8;
Described nourishing additive agent is mixed and forms with the weight ratio of 0.02:3:5 by Angelica oil, pollen pini, ginseng pulverate.
The processing method of described peanut Potato Cake, is characterized in that comprising the following steps:
(1) potato decortication is cleaned, be positioned on steamer after being cut into piece, water proof cooks, and is pressed into mud after cooling;
(2) fruit of Chinese magnoliavine, magnetite, wilsonii, rush, winter creeper, Flos Albiziae, the seed of Chinese dodder, frutus cnidii, Fructus Tribuli are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) peanut is put into pot and fried rear taking-up, after cooling, wear into peanut powder, then be added in mashed potatoes with residual components such as vegetable fat powder, white pepper powder, nourishing additive agents, again decoction liquor is added to wherein, put into mixer, after being uniformly mixed, be made into cake, be baked to ripe rear cooling packing, sterilizing sealing, to obtain final product.
The invention provides cultivate peanut Potato Cake and a processing method thereof, the inventive method technique is simple, formula rationally, being applicable to batch production produces, simultaneously, owing to having added the multiple traditional Chinese medicine ingredients with health role such as the fruit of Chinese magnoliavine, wilsonii, rush in raw material, make product of the present invention there is the effect that reduces and prevent high fat of blood.
Claims (2)
1. the Potato Cake of cultivating peanut, it is characterized in that being made up of the raw material of following weight portion:
Potato 60-80, peanut 20-30, vegetable fat powder 5-8, salt 3-5, white pepper powder 3-5, fruit of Chinese magnoliavine 1-3, magnetite 2-4, wilsonii 2-3, rush 1-2, winter creeper 1-3, Flos Albiziae 2-3, seed of Chinese dodder 2-3, frutus cnidii 1-2, Fructus Tribuli 2-3, nourishing additive agent 6-8;
Described nourishing additive agent is mixed and forms with the weight ratio of 0.01-0.04:3-5:3-5 by Angelica oil, pollen pini, ginseng pulverate.
2. a processing method for peanut Potato Cake as claimed in claim 1, is characterized in that comprising the following steps:
(1) potato decortication is cleaned, be positioned on steamer after being cut into piece, water proof cooks, and is pressed into mud after cooling;
(2) fruit of Chinese magnoliavine, magnetite, wilsonii, rush, winter creeper, Flos Albiziae, the seed of Chinese dodder, frutus cnidii, Fructus Tribuli are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) peanut is put into pot and fried rear taking-up, after cooling, wear into peanut powder, then be added in mashed potatoes with residual components such as vegetable fat powder, white pepper powder, nourishing additive agents, again decoction liquor is added to wherein, put into mixer, after being uniformly mixed, be made into cake, be baked to ripe rear cooling packing, sterilizing sealing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410014924.7A CN103766820A (en) | 2014-01-14 | 2014-01-14 | Peanut and potato cake and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410014924.7A CN103766820A (en) | 2014-01-14 | 2014-01-14 | Peanut and potato cake and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766820A true CN103766820A (en) | 2014-05-07 |
Family
ID=50559946
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410014924.7A Pending CN103766820A (en) | 2014-01-14 | 2014-01-14 | Peanut and potato cake and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766820A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347199A (en) * | 2007-07-20 | 2009-01-21 | 陈杰 | Vegetable battercake and method of preparing the same |
| CN102940219A (en) * | 2012-12-04 | 2013-02-27 | 李韵婷 | Potato cake and making method thereof |
-
2014
- 2014-01-14 CN CN201410014924.7A patent/CN103766820A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347199A (en) * | 2007-07-20 | 2009-01-21 | 陈杰 | Vegetable battercake and method of preparing the same |
| CN102940219A (en) * | 2012-12-04 | 2013-02-27 | 李韵婷 | Potato cake and making method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140507 |