CN106387770A - Preparation method of potato balls - Google Patents
Preparation method of potato balls Download PDFInfo
- Publication number
- CN106387770A CN106387770A CN201610829475.0A CN201610829475A CN106387770A CN 106387770 A CN106387770 A CN 106387770A CN 201610829475 A CN201610829475 A CN 201610829475A CN 106387770 A CN106387770 A CN 106387770A
- Authority
- CN
- China
- Prior art keywords
- potato
- potato ball
- powder
- rhizoma solani
- solani tuber
- Prior art date
- 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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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 43
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
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- 241000209219 Hordeum Species 0.000 abstract description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000013312 flour Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000001055 chewing effect Effects 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 3
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- 229920002498 Beta-glucan Polymers 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000207763 Solanum Species 0.000 description 1
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- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
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- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
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- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
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- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
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- 239000013049 sediment Substances 0.000 description 1
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- 235000019157 thiamine Nutrition 0.000 description 1
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- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to the field of food processing, and relates to a preparation method of potato balls. The potato balls are prepared via reasonable nutritional combination of potato with highland barley flour, and are prepared from, by mass, 67.5 to 51.7% of smashed potato, 8.8 to 4.9% of highland barley flour, 18.4 to 11.0% of modified starch, 8.6 to 5.9% of bread crumbs, and 14.4 to 9.2% of egg. The preparation method comprises following steps: smashed potato is prepared; smashed potato, highland barley flour, modified starch, bread crumbs, and egg are stirred to be uniform so as to obtain a potato ball stuffing; and moulding of the potato balls is carried out. The appearance of the potato balls is uniform and compact; the potato balls are elastic, are golden, are tender and smooth in mouthfeel, and are abundant and balanced in nutrients; and crispy feeling is achieved in chewing.
Description
Technical field
The present invention relates to a kind of ball shape food, it is the potato ball of a kind of Rhizoma Solani tuber osi and the collocation of Semen avenae nudae powder adequate nutrition
Production method, belongs to food processing technology field.
Background technology
Rhizoma Solani tuber osi（Scientific name：Solanum tuberosum, English：potato）, Solanaceae Solanum herbaceos perennial, block
Stem can be edible, is important grain, the crop of vegetable, feedstuff and raw material of industry dual-purpose.There are 22 provinces and regions plantation Ma Ling in the whole nation
Potato；And cultivated area is much higher in height above sea level than larger place, very cold, frost-free period is shorter and diastrous weather is more
Region.Potato tuberss are nutritious, and 76%-85% is moisture, and dry matter content is 15%-24%.In dry, starch and sugar
Class accounts for 13%-22%, and protein accounts for 1.6%-2.1%.Protein nutritive value very high it is easy to digestion and absorb, be equivalent in egg
Protein, and containing the indispensable aminoacid of 8 kinds of human bodies, particularly lysine and leucine etc..Contain multiple dimensions simultaneously
Raw element, such as carotene（Vitamin A source）, thiamine（Vitamin B1）, riboflavin（Vitamin B2）, nicotinic acid（Pellagra preventive factor）、
Ascorbic acid（Vitamin C）Deng 8-9 kind and ferrum, phosphorus, potassium, calcium nutrient.Also contain a number of fat and crude fibre.
The abundantest with starch, protein, ferrum, various vitamin content in nutrient substance, all significantly higher than Semen Tritici aestivi, Oryza sativa L. and Semen Maydiss etc.
Cereal crops.
Semen avenae nudae, English name hullessbarley, is a kind of cereal crop of grass family Hordeum, because of shell coetonium in it
Separate, seed is exposed, therefore also known as hull-less barley, Semen avenae nudae, barley rice.Semen avenae nudae has long cultivation history in Qinghai-Tibet Platean, away from the present
Existing 3500.Semen avenae nudae powder is the flour worn into by Semen avenae nudae.Edible, Semen avenae nudae not only rich in mineral substances, vitamin, natural leaf
Verdazulene, antioxidase, flavone isoreactivity material, especially cause the whole world to be concerned with, and it is also rich in the peculiar nutrition of function
Plain beta glucan.Biological, medical expert's research is thought, beta glucan have bowel relieving, adjust blood fat, reduce cholesterol,
The important physiological action such as impedance tumor, enhance immunity.
Content of the invention
The technical problem to be solved is to provide a kind of Rhizoma Solani tuber osi to make potato ball with the collocation of Semen avenae nudae powder adequate nutrition
Fried preparation method, it includes:
1) raw material prepares：Select fresh potato, Rhizoma Solani tuber osi is cleaned, peeling, stripping and slicing, put into digester, 100 DEG C of steaming and decoctings
20min, pulls potato ball out and smashs to pieces and make Rhizoma Solani tuber osi mashed potatoes；
2) make potato ball filling：By step 1）In ready-made Rhizoma Solani tuber osi mashed potatoes 67.5 ~ 51.7%, Semen avenae nudae powder 8.8 ~ 4.9%, degeneration form sediment
Powder 18.4 ~ 11.0%, breadcrumb 8.6 ~ 5.9% and egg 14.4 ~ 9.2% mix and blend, add Sal, Zanthoxyli Bungeani powder, five spice powder and taste
Essence, stirs, and makes potato ball filling；
3) molding：By step 2) the potato ball filling made imports mould, makes spherical potato ball.Each potato ball 25g；
4) fried：Vegetable oil is poured into Fryer, treats that oil temperature rises to 180 DEG C, spherical potato ball is cooked frying 15min, become golden yellow
Take the dish out of the pot after color, natural cooling, finished product；
In terms of nutrition arrangement, potato ball selection science of the present invention, nutritious and relatively equalize；In terms of mouthfeel, making potato ball filling
The modified starch of Shi Tianjia proper proportion, breadcrumb and egg, the potato ball profile even compact made, entire body are golden yellow, flexible,
Entrance is soft, have crunchy sensation when chewing；
Other conventional flavouring agents also can be added, such as in foregoing invention：Sal, Zanthoxyli Bungeani powder, five spice powder and monosodium glutamate.
Claims (5)
1. a kind of potato ball it is characterised in that：This potato ball is by oil after the supplementary material mix homogeneously of following mass percents
Frying obtains：Rhizoma Solani tuber osi mashed potatoes 67.5 ~ 51.7%, Semen avenae nudae powder 8.8 ~ 4.9%, modified starch 18.4 ~ 11.0%, breadcrumb 8.6 ~ 5.9%,
Egg 14.4 ~ 9.2%.
2. a kind of potato ball as described in claim 1 it is characterised in that：Described main Rhizoma Solani tuber osi mashed potatoes are fresh Ma Ling
The operations such as potato is selected, cleaning, peeling, stripping and slicing, steaming and decocting, smash to mud process products obtained therefrom.
3. a kind of potato ball as described in claim 1 it is characterised in that：Described Semen avenae nudae powder refers to dry Semen avenae nudae and removes
Miscellaneous pulverizing afterwards, 100 mesh sieve products obtained therefroms excessively, its protein content >=7%, content of starch >=50%, moisture≤14%, ash≤
3%, silt content ＜ 0.18%.
4. a kind of potato ball as described in claim 1 it is characterised in that：Described dispensing such as Sal, Zanthoxyli Bungeani powder, spices
The particle diameter of powder, monosodium glutamate etc. is 100 mesh.
5. the processing technology of the potato ball as described in claim 1 is it is characterised in that include step:
1) raw material prepares：Select fresh potato, Rhizoma Solani tuber osi is cleaned, peeling, stripping and slicing, put into digester, 100 DEG C of steaming and decoctings
20min, pulls potato ball out and smashs to pieces and make Rhizoma Solani tuber osi mashed potatoes；
2) make potato ball filling：By step 1) in ready-made Rhizoma Solani tuber osi mashed potatoes, Semen avenae nudae powder, modified starch, breadcrumb and egg mixing
Stirring, adds Sal, Zanthoxyli Bungeani powder, five spice powder and monosodium glutamate, stirs, make potato ball filling；
3) molding：By step 2) the potato ball filling made imports mould, makes spherical potato ball；
4) fried：Vegetable oil is poured into Fryer, treats that oil temperature rises to 180 DEG C, spherical potato ball is cooked frying 15min, become golden yellow
Take the dish out of the pot after color, natural cooling, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610829475.0A CN106387770A (en) | 2016-09-19 | 2016-09-19 | Preparation method of potato balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610829475.0A CN106387770A (en) | 2016-09-19 | 2016-09-19 | Preparation method of potato balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387770A true CN106387770A (en) | 2017-02-15 |
Family
ID=57996522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610829475.0A Pending CN106387770A (en) | 2016-09-19 | 2016-09-19 | Preparation method of potato balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387770A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107041531A (en) * | 2017-04-07 | 2017-08-15 | 中国农业科学院农产品加工研究所 | A kind of full potato class Yoghourt cake of the gluten-free type albumen containing mashed potatoes and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211926A (en) * | 2015-10-25 | 2016-01-06 | 梁寿禄 | A kind of fried potato ball and preparation method thereof |
-
2016
- 2016-09-19 CN CN201610829475.0A patent/CN106387770A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211926A (en) * | 2015-10-25 | 2016-01-06 | 梁寿禄 | A kind of fried potato ball and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107041531A (en) * | 2017-04-07 | 2017-08-15 | 中国农业科学院农产品加工研究所 | A kind of full potato class Yoghourt cake of the gluten-free type albumen containing mashed potatoes and preparation method thereof |
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Application publication date: 20170215 |
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