CN104719382A - Recombined potato rice burger cake and making method thereof - Google Patents
Recombined potato rice burger cake and making method thereof Download PDFInfo
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- CN104719382A CN104719382A CN201510101214.2A CN201510101214A CN104719382A CN 104719382 A CN104719382 A CN 104719382A CN 201510101214 A CN201510101214 A CN 201510101214A CN 104719382 A CN104719382 A CN 104719382A
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Abstract
The invention relates to the field of burger cake making, in particular to a recombined potato rice burger cake. The recombined potato rice burger cake comprises, by mass, 60 -70 parts of broken rice, 25-30 parts of potato powder, 3-10 parts of corn flour, 1-5 parts of pueraria powder, 1-3 parts of isolated soybean protein powder and 10-25 parts of water. The invention further relates to a making method of the recombined potato rice burger cake. The method includes the steps that the above raw materials are mixed and granulated, the granulated materials are heated and gelatinized, and the gelatinization temperature ranges from 120 DEG C to 145 DEG C; the gelatinized materials and the water are steamed for 15 minutes to 30 minutes according to the mass ratio ranging from 1:1 to 1:1.5, and a recombined potato rice burger cake green body is obtained; after baking, secondary cooling and packaging are conducted on the cooled recombined potato rice burger cake green body, the packaged finished product is warehoused and stored. The recombined potato rice burger cake is bright in color, rich in empyreumatique, elastic and glutinous, tasty and refreshing, rich in nutrition and low in energy value. By means of the recombined potato rice burger cake and the making method, quantitative and industrial production of the recombined potato rice burger cake is achieved.
Description
Technical field
The present invention relates to the manufacture field of meter cake, particularly relate to a kind of potato restructuring rice hamburger cake and processing method thereof.
Background technology
Recently the potato staple food grainization strategy seminar that the Ministry of Agriculture holds is issued: by striving logical unremitting effort in a few years, the cultivated area of potato, unit yield, total output and the proportion of staple food grain product in consumption are significantly promoted.Potato is allowed to become the fourth-largest staple food grain crop of China after paddy rice, wheat, corn gradually.So-called potato staple food grain is exactly the steamed bun, bread, ground rice, the noodles that become to be applicable to compatriots' consumption habit by Potato ring rot bacteria, realizes being consumed by non-staple foodstuff changing to staple food grain consumption, makes potato become the large effective measures improving China's Food Security level.
Hamburger is the Major Foods in modern western fast food, hamburger is the earliest primarily of two panels bun folder piece of beef meat pie composition, in modern hamburger except pressing from both sides traditional minced beef cutlet, also in the second layer of cob loaf, be coated with butter, mustard, catsup, mayonnaise etc., sandwich the foods such as tomato sheet, onion, vegetables, pickled cucumber again, just can have main non-staple food simultaneously.This food is easy to use, local flavor is good to eat, comprehensive nutrition, has become now one of the convenience food in the situation of selling well world.But hamburger heat is high, containing significant quantities of fat, be not suitable for people to lose weight or hypertension, hyperlipemia crowd is excessive edible.And traditional cob loaf major part is made up of wheat flour, mouthfeel is single, and nutritional labeling is also lower.
Summary of the invention
For above-mentioned technical problem, the present invention has designed and developed a kind of potato restructuring rice hamburger cake and processing method thereof, object is to provide a kind of bright color, well arranged, burnt odor is strong, play glutinous tasty and refreshing, nutritious, potato that energy value is low restructuring rice hamburger cake and processing method thereof, realizes quantification and the suitability for industrialized production of potato restructuring rice hamburger cake.
Technical scheme provided by the invention is:
A kind of potato restructuring rice hamburger cake, comprises the component of following mass parts:
To crack rice 60-70 part, potato full-powder 25-30 part, corn flour 3-10 part, kudzu-vine root powder 1-5 part, soybean isolate protein powder 1-3 part and water 10-25 part.
Preferably, in described potato restructuring rice hamburger cake, described potato full-powder is the full powder of normal potato or the full powder of purple-colored potato.
A processing method for potato restructuring rice hamburger cake, comprises the following steps:
Step one, by 60-70 part of cracking rice of mass parts, potato full-powder 25-30 part, corn flour 3-10 part, kudzu-vine root powder 1-5 part, soybean isolate protein powder 1-3 part and water 10-25 part mixing granulation, in granulation process, carry out Heat Gelatinization to material, gelatinization point is 120-145 DEG C;
Step 2, be steam 15-30min at 1: 1-1: 1.5 by the material after step one gelatinization and water according to ratio of quality and the number of copies, obtain potato restructuring rice hamburger biscuit;
Step 3, cooled potato restructuring rice hamburger biscuit are after decocting roasting, cooling twice and packaging, and warehouse-in stores.
Preferably, in the processing method of described potato restructuring rice hamburger cake, the various raw materials in described step one mix after all crossing 80-120 object sieve, and carry out processing granulation through twin-screw extruder forming machine.Various material through sieving, after granulation, easier machine-shaping.
Preferably, in the processing method of described potato restructuring rice hamburger cake, in described step 2, get the material 40-50g after step one gelatinization, and and water join in proportion in meter cake mould and steam, the diameter of described mould is 8-11cm, and the degree of depth is 3-5cm.The potato restructuring rice hamburger biscuit suitable size obtained thus, meets the food custom of people.
Preferably, in the processing method of described potato restructuring rice hamburger cake, the roasting temperature of decocting in described step 2 is 130-190 DEG C, time is 3-8min, until biscuit heating surface presents golden yellow, the control of decocting roasting temperature and time makes biscuit bright color, taste good.
Preferably, in the processing method of described potato restructuring rice hamburger cake, in described step 3, cooled potato restructuring rice hamburger biscuit carries out decocting roasting through decocting baking sheet and tunnel successively, described in decoct in baking sheet and scribble edible oil and fat.Decocting in roasting heating process, tunnel plays insulation effect, facilitates the discharge of smell.
Preferably, in the processing method of described potato restructuring rice hamburger cake, described in decoct baking sheet and be set to middle low flat, the structure of two lateral processes, such biscuit is decocting the phenomenon that there will not be in roasted journey and depart from owing to stirring and decoct baking sheet.
Preferably, in the processing method of described potato restructuring rice hamburger cake, decoct in described step 3 roasting after the clean chilling room that is placed in lower than 10 DEG C of rice biscuit be cooled to after below 25 DEG C, carry out vacuum packaging, and store in the freezer of 0-4 DEG C, can shelf-life of proper extension biscuit, the shelf-life is 3-5 days.
Preferably, in the processing method of described potato restructuring rice hamburger cake, described potato full-powder is the full powder of normal potato or the full powder of purple-colored potato.The full powder of purple-colored potato has anti-oxidation health function.
Potato of the present invention is recombinated in rice hamburger cake and processing method thereof, by various raw material proportionally mixing granulation, through gelatinization, steam, decoct roasting, cooling twice and packaging after, warehouse-in stores, obtain bright color, well arranged, burnt odor is strong, play glutinous tasty and refreshing, nutritious, potato that energy value is low restructuring rice hamburger cake, be particularly suitable for general population, working clan and fat-reducing personage to consume as staple food, achieve quantification and the suitability for industrialized production of potato restructuring rice hamburger cake, vast staple food processing enterprise can be applied to.Crack rice, potato full-powder, corn flour and soybean isolate protein powder mixing, the main wheaten food composition of rice hamburger cake of both can having recombinated as potato, is rich in again various crude fibre, provides multiple nutritional components, improve the mouthfeel that hamburger cake is single.Adding of kudzu-vine root powder, improve the trophism of hamburger cake and functional, not only mouthfeel is better to make hamburger cake of obtaining, and has relieving muscles to expel heat, promoting eruption, promotes the production of body fluid to quench thirst, rises the merit of positive antidiarrheal.What in process, strictly control potato restructuring rice hamburger biscuit decocts roasting temperature and time simultaneously, to make the potato of preparation restructuring rice hamburger cake bright color, burnt odor strong.Potato restructuring rice hamburger of the present invention cake for raw material is processed, also has anti-oxidation health function with the full powder of purple-colored potato.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet of the processing method of potato of the present invention restructuring rice hamburger cake.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Embodiment 1
The invention provides a kind of potato restructuring rice hamburger cake, comprise the component of following mass parts: crack rice 60 parts, 25 parts, the full powder of normal potato, corn flour 3 parts, kudzu-vine root powder 1 part, soybean isolate protein powder 1 part and 10 parts, water.
Its processing method, comprises the following steps:
Step one, by mass parts crack rice 60 parts, 25 parts, the full powder of normal potato, corn flour 3 parts, kudzu-vine root powder 1 part and soybean isolate protein powder 1 part cross mixing after 80 objects sieves respectively, add 10 parts, water again, and carry out processing granulation through twin-screw extruder forming machine, be processed into large grain of rice size, particle diameter is 2.5mm, in granulation process, carry out Heat Gelatinization to material, gelatinization point is 120 DEG C;
Step 2, get the material 40g after step one gelatinization, and and water be join in meter cake mould steam 15min at 1: 1 according to ratio of quality and the number of copies, the diameter of mould is 8cm, and the degree of depth is 3cm, obtains potato restructuring rice hamburger biscuit after cooling and demolding;
Step 3, cooled potato restructuring rice hamburger biscuit are middle low flat through being set to successively, decoct baking sheet and the tunnel of the structure of two lateral processes carry out decocting roasting, described in decoct in baking sheet and scribble edible oil and fat, decocting roasting temperature is 130 DEG C, time is 3min, until biscuit heating surface presents golden yellow.Decoct roasting after the clean chilling room that is placed in lower than 10 DEG C of rice biscuit be cooled to after below 25 DEG C, carry out vacuum packaging, and store in the freezer of 0 DEG C.
Embodiment 2
The invention provides a kind of potato restructuring rice hamburger cake, comprise the component of following mass parts: crack rice 65 parts, 28 parts, the full powder of purple-colored potato, corn flour 6 parts, kudzu-vine root powder 4 parts, soybean isolate protein powder 2 parts and 17 parts, water.
Its processing method, comprises the following steps:
Step one, by mass parts crack rice 65 parts, 28 parts, the full powder of purple-colored potato, corn flour 6 parts, kudzu-vine root powder 4 parts and soybean isolate protein powder 2 parts cross mixing after 100 objects sieves respectively, add 17 parts, water again, and carry out processing granulation through twin-screw extruder forming machine, be processed into large grain of rice size, particle diameter is 2.0mm, in granulation process, carry out Heat Gelatinization to material, gelatinization point is 130 DEG C;
Step 2, get the material 45g after step one gelatinization, and and water be join in meter cake mould steam 23min at 1: 1.2 according to ratio of quality and the number of copies, the diameter of mould is 9cm, and the degree of depth is 4cm, obtains potato restructuring rice hamburger biscuit after cooling and demolding;
Step 3, cooled potato restructuring rice hamburger biscuit are middle low flat through being set to successively, decoct baking sheet and the tunnel of the structure of two lateral processes carry out decocting roasting, described in decoct in baking sheet and scribble edible oil and fat, decocting roasting temperature is 160 DEG C, time is 5min, until biscuit heating surface presents golden yellow.Decoct roasting after the clean chilling room that is placed in lower than 10 DEG C of rice biscuit be cooled to after below 25 DEG C, carry out vacuum packaging, and store in the freezer of 2 DEG C.
Embodiment 3
The invention provides a kind of potato restructuring rice hamburger cake, comprise the component of following mass parts: crack rice 70 parts, 30 parts, the full powder of normal potato, corn flour 10 parts, kudzu-vine root powder 5 parts, soybean isolate protein powder 3 parts and 25 parts, water.
Its processing method, comprises the following steps:
Step one, by mass parts crack rice 70 parts, 30 parts, the full powder of normal potato, corn flour 10 parts, kudzu-vine root powder 5 parts and soybean isolate protein powder 3 parts cross mixing after 120 objects sieves respectively, add 25 parts, water again, and carry out processing granulation through twin-screw extruder forming machine, be processed into large grain of rice size, particle diameter is 3.0mm, in granulation process, carry out Heat Gelatinization to material, gelatinization point is 145 DEG C;
Step 2, get the material 50g after step one gelatinization, and and water be join in meter cake mould steam 30min at 1: 1.5 according to ratio of quality and the number of copies, the diameter of mould is 11cm, and the degree of depth is 5cm, obtains potato restructuring rice hamburger biscuit after cooling and demolding;
Step 3, cooled potato restructuring rice hamburger biscuit are middle low flat through being set to successively, decoct baking sheet and the tunnel of the structure of two lateral processes carry out decocting roasting, described in decoct in baking sheet and scribble edible oil and fat, decocting roasting temperature is 190 DEG C, time is 8min, until biscuit heating surface presents golden yellow.Decoct roasting after the clean chilling room that is placed in lower than 10 DEG C of rice biscuit be cooled to after below 25 DEG C, carry out vacuum packaging, and store in the freezer of 4 DEG C.
The main component of the potato restructuring rice hamburger cake product prepared according to method of the present invention is in table 1, and in table, numerical value is the content in the cake of every 100g potato restructuring rice hamburger.This potato restructuring rice hamburger cake, when edible, needs heating using microwave 2-3min, and simple and quick, instant edible, can press from both sides with collocation such as minced beef cutlet, chicken leg, romaine lettuce, egg cakes edible, special taste between the cake of two-layer hamburger, nutritious.
Table 1 potato restructuring rice hamburger cake main nutrient composition table
| Heat | 510.7kJ | Carbohydrate | 26.9g |
| Protein | 2.8g | Sodium | 3mg |
| Fat | 0.4g |
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend described.
Claims (10)
1. potato restructuring rice hamburger cake, is characterized in that, comprise the component of following mass parts:
To crack rice 60-70 part, potato full-powder 25-30 part, corn flour 3-10 part, kudzu-vine root powder 1-5 part, soybean isolate protein powder 1-3 part and water 10-25 part.
2. potato restructuring rice hamburger as claimed in claim 1 cake, it is characterized in that, described potato full-powder is the full powder of normal potato or the full powder of purple-colored potato.
3. a processing method for potato restructuring rice hamburger cake, is characterized in that, comprise the following steps:
Step one, by 60-70 part of cracking rice of mass parts, potato full-powder 25-30 part, corn flour 3-10 part, kudzu-vine root powder 1-5 part, soybean isolate protein powder 1-3 part and water 10-25 part mixing granulation, in granulation process, carry out Heat Gelatinization to material, gelatinization point is 120-145 DEG C;
Step 2, be 1 by the material after step one gelatinization and water according to ratio of quality and the number of copies
:1-1
:1.5 steam 15-30min, obtain potato restructuring rice hamburger biscuit;
Step 3, cooled potato restructuring rice hamburger biscuit are after decocting roasting, cooling twice and packaging, and warehouse-in stores.
4. the processing method of potato restructuring rice hamburger as claimed in claim 3 cake, it is characterized in that, the rear mixing of 80-120 object sieve all crossed by the various raw materials in described step one, and carries out processing granulation through twin-screw extruder forming machine.
5. the processing method of potato restructuring rice hamburger as claimed in claim 4 cake, it is characterized in that, in described step 2, get the material 40-50g after step one gelatinization, and and water join in proportion in meter cake mould and steam, the diameter of described mould is 8-11cm, and the degree of depth is 3-5cm.
6. the processing method of potato restructuring rice hamburger as claimed in claim 4 cake, it is characterized in that, the roasting temperature of decocting in described step 2 is 130-190 DEG C, and the time is 3-8min.
7. the processing method of potato restructuring rice hamburger as claimed in claim 6 cake, is characterized in that, in described step 3, cooled potato restructuring rice hamburger biscuit carries out decocting roasting through decocting baking sheet and tunnel successively, described in decoct in baking sheet and scribble edible oil and fat.
8. the processing method of potato restructuring rice hamburger as claimed in claim 7 cake, is characterized in that, described in decoct baking sheet and be set to middle low flat, the structure of two lateral processes.
9. the processing method of potato restructuring rice hamburger as claimed in claim 3 cake, it is characterized in that, decoct in described step 3 roasting after the clean chilling room that is placed in lower than 10 DEG C of rice biscuit be cooled to after below 25 DEG C, carry out vacuum packaging, and store in the freezer of 0-4 DEG C.
10. the processing method of potato restructuring rice hamburger as claimed in claim 3 cake, it is characterized in that, described potato full-powder is the full powder of normal potato or the full powder of purple-colored potato.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510101214.2A CN104719382A (en) | 2015-03-06 | 2015-03-06 | Recombined potato rice burger cake and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510101214.2A CN104719382A (en) | 2015-03-06 | 2015-03-06 | Recombined potato rice burger cake and making method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192532A (en) * | 2015-10-25 | 2015-12-30 | 梁寿禄 | Potato steamed food and making method thereof |
| CN107927063A (en) * | 2017-12-14 | 2018-04-20 | 大连工业大学 | A kind of potato hamburger cake and preparation method thereof |
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| CN1216222A (en) * | 1998-11-24 | 1999-05-12 | 刘松 | Rice hamburger and its production process |
| CN101642146A (en) * | 2008-08-08 | 2010-02-10 | 武汉罗曼圆婚礼娱乐有限公司 | Full automatic making method of Chinese hamburgers |
| CN103125845A (en) * | 2011-11-29 | 2013-06-05 | 安徽夏星食品有限公司 | Rice hamburger and preparation method thereof |
| CN103766735A (en) * | 2014-01-17 | 2014-05-07 | 武汉轻工大学 | Low-gelatinization-degree staple food regenerated rice and processing technology thereof |
| CN104273432A (en) * | 2014-10-24 | 2015-01-14 | 中国农业科学院农产品加工研究所 | Processing method of nutritional potato mixed rice |
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2015
- 2015-03-06 CN CN201510101214.2A patent/CN104719382A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1216222A (en) * | 1998-11-24 | 1999-05-12 | 刘松 | Rice hamburger and its production process |
| CN101642146A (en) * | 2008-08-08 | 2010-02-10 | 武汉罗曼圆婚礼娱乐有限公司 | Full automatic making method of Chinese hamburgers |
| CN103125845A (en) * | 2011-11-29 | 2013-06-05 | 安徽夏星食品有限公司 | Rice hamburger and preparation method thereof |
| CN103766735A (en) * | 2014-01-17 | 2014-05-07 | 武汉轻工大学 | Low-gelatinization-degree staple food regenerated rice and processing technology thereof |
| CN104273432A (en) * | 2014-10-24 | 2015-01-14 | 中国农业科学院农产品加工研究所 | Processing method of nutritional potato mixed rice |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192532A (en) * | 2015-10-25 | 2015-12-30 | 梁寿禄 | Potato steamed food and making method thereof |
| CN107927063A (en) * | 2017-12-14 | 2018-04-20 | 大连工业大学 | A kind of potato hamburger cake and preparation method thereof |
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