CN103766820A - 一种花生土豆饼及其加工方法 - Google Patents
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- 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
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- 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
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- Food Science & Technology (AREA)
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Abstract
本发明公开了一种花生土豆饼及其加工方法，是由下述重量份的原料制成：土豆60-80、花生20-30、植脂末5-8、食盐3-5、白胡椒粉3-5、五味子1-3、磁石2-4、刺五加2-3、灯心草1-2、扶芳藤1-3、合欢花2-3、菟丝子2-3、蛇床子1-2、蒺藜子2-3、营养添加剂6-8；本发明提供了一种花生土豆饼及其加工方法，本发明方法工艺简单，配方合理，适合工厂化生产，同时，由于原料中添加了五味子、刺五加、灯心草等多种具有保健作用的中药成分，使得本发明产品具有降低及预防高血脂的功效。
Description
技术领域
本发明涉及一种花生土豆饼及其加工方法，属于食品加工领域。
背景技术
花生广泛种植于我国的大部分地区，花生养成分非常的丰富，其中脂肪和蛋白质含量最高，但是由于传统的花生制品较少，使用方法单一，导致其产品的附加价值不高，因此，发明更多的花生制品，有利于提高花生的附加价值。
发明内容
本发明克服了现有技术中的不足，提供了一种花生土豆饼及其加工方法。
本发明是通过以下技术方案实现的：
一种花生土豆饼，其特征在于是由以下重量份的原料组成：
土豆60-80、花生20-30、植脂末5-8、食盐3-5、白胡椒粉3-5、五味子1-3、磁石2-4、刺五加2-3、灯心草1-2、扶芳藤1-3、合欢花2-3、菟丝子2-3、蛇床子1-2、蒺藜子2-3、营养添加剂6-8；
所述的营养添加剂是由当归油、松花粉、人参粉以0.01-0.04：3-5：3-5的重量比混合组成。
所述的花生土豆饼的加工方法，其特征在于包括以下步骤：
（1）将土豆去皮洗净，切成块后放置于蒸锅上，隔水蒸熟，冷却后按压成泥；
（2）将五味子、磁石、刺五加、灯心草、扶芳藤、合欢花、菟丝子、蛇床子、蒺藜子加入适量水中，加热煎煮，得煎煮液；
（3）将花生放入锅中炒熟后取出，冷却后磨成花生粉，然后与植脂末、白胡椒粉、营养添加剂等剩余成分加入至土豆泥中，再将煎煮液加入至其中，放入搅拌机中，搅拌混合后制作成饼，烘烤至熟后冷却包装，灭菌封口，即得。
本发明的优点是：
本发明提供了一种花生土豆饼及其加工方法，本发明方法工艺简单，配方合理，适合工厂化生产，同时，由于原料中添加了五味子、刺五加、灯心草等多种具有保健作用的中药成分，使得本发明产品具有降低及预防高血脂的功效。
具体实施方式
实施例1：
一种花生土豆饼，其特征在于是由以下重量份的原料组成：
土豆80、花生30、植脂末5、食盐5、白胡椒粉3、五味子3、磁石4、刺五加2、灯心草2、扶芳藤3、合欢花3、菟丝子2、蛇床子2、蒺藜子3、营养添加剂8；
所述的营养添加剂是由当归油、松花粉、人参粉以0.02：3：5的重量比混合组成。
所述的花生土豆饼的加工方法，其特征在于包括以下步骤：
（1）将土豆去皮洗净，切成块后放置于蒸锅上，隔水蒸熟，冷却后按压成泥；
（2）将五味子、磁石、刺五加、灯心草、扶芳藤、合欢花、菟丝子、蛇床子、蒺藜子加入适量水中，加热煎煮，得煎煮液；
（3）将花生放入锅中炒熟后取出，冷却后磨成花生粉，然后与植脂末、白胡椒粉、营养添加剂等剩余成分加入至土豆泥中，再将煎煮液加入至其中，放入搅拌机中，搅拌混合后制作成饼，烘烤至熟后冷却包装，灭菌封口，即得。
本发明提供了一种花生土豆饼及其加工方法，本发明方法工艺简单，配方合理，适合工厂化生产，同时，由于原料中添加了五味子、刺五加、灯心草等多种具有保健作用的中药成分，使得本发明产品具有降低及预防高血脂的功效。
Claims (2)
1.一种花生土豆饼，其特征在于是由以下重量份的原料组成：
土豆60-80、花生20-30、植脂末5-8、食盐3-5、白胡椒粉3-5、五味子1-3、磁石2-4、刺五加2-3、灯心草1-2、扶芳藤1-3、合欢花2-3、菟丝子2-3、蛇床子1-2、蒺藜子2-3、营养添加剂6-8；
所述的营养添加剂是由当归油、松花粉、人参粉以0.01-0.04：3-5：3-5的重量比混合组成。
2.一种如权利要求1所述的花生土豆饼的加工方法，其特征在于包括以下步骤：
（1）将土豆去皮洗净，切成块后放置于蒸锅上，隔水蒸熟，冷却后按压成泥；
（2）将五味子、磁石、刺五加、灯心草、扶芳藤、合欢花、菟丝子、蛇床子、蒺藜子加入适量水中，加热煎煮，得煎煮液；
（3）将花生放入锅中炒熟后取出，冷却后磨成花生粉，然后与植脂末、白胡椒粉、营养添加剂等剩余成分加入至土豆泥中，再将煎煮液加入至其中，放入搅拌机中，搅拌混合后制作成饼，烘烤至熟后冷却包装，灭菌封口，即得。
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| CN201410014924.7A CN103766820A (zh) | 2014-01-14 | 2014-01-14 | 一种花生土豆饼及其加工方法 |
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| CN103766820A true CN103766820A (zh) | 2014-05-07 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347199A (zh) * | 2007-07-20 | 2009-01-21 | 陈杰 | 一种菜煎饼及其制备方法 |
| CN102940219A (zh) * | 2012-12-04 | 2013-02-27 | 李韵婷 | 一种土豆饼及其制作方法 |
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- 2014-01-14 CN CN201410014924.7A patent/CN103766820A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347199A (zh) * | 2007-07-20 | 2009-01-21 | 陈杰 | 一种菜煎饼及其制备方法 |
| CN102940219A (zh) * | 2012-12-04 | 2013-02-27 | 李韵婷 | 一种土豆饼及其制作方法 |
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