CN1097277A

CN1097277A - New year cake made of potatoes

Info

Publication number: CN1097277A
Application number: CN93108746A
Authority: CN
Inventors: 吕利亚
Original assignee: Individual
Current assignee: Individual
Priority date: 1993-07-15
Filing date: 1993-07-15
Publication date: 1995-01-18

Abstract

The present invention is the preparation method of new year cake made of potatoes, and it is a raw material with multiple potato class, is equipped with different auxiliary material, makes spicy, fragrant and sweet, three types of rice cakes of fruity after cooking or boiling, and is all-ages, and the four seasons are suitable for, and are with health role, saves flour and rice glutinous rice.

Description

New year cake made of potatoes

The present invention is a rice cake, particularly the preparation method of new year cake made of potatoes.

Rice cake is China's traditional food, and mainly with quality glutinous rice, sucrose forms for the raw material processing and refining.But kind is single, and nutritional labeling is abundant inadequately.Glutinous rice is flour and rice, yields poorly, and the price height, the place of production is limited, and nondigestible.The potato class is a coarse food grain, the output height, and inexpensive, the place of production is wide, and particularly potato and sweet potato spread all over five continents.The potato class is rich in crude fibre, and trace element and vitamin that crude protein and glutinous rice lack have the health care antitumaous effect.

The present invention is intended to develop inexpensive, high yield, and nutritious potato class resource is made abundant rice cake new varieties, provides all-ages to society, and the four seasons are suitable for, and enrich inexpensive health food, and save a large amount of flour and rice glutinous rice.

The present invention selects no pathology potato class for use, cleans, and removes the peel or does not remove the peel, and by the dissimilar partly auxiliary materials of allocating into, after mixing, cooks or boils, and takes out while hot, allocates all the other auxiliary materials again into, uses mechanical or manual kneading, is squeezed into various rice cake shapes.Used potato class can be a sweet potato, potato, Chinese yam, one or more in the cassava.

The composition of spicy type rice cake comprises: 1000 parts of potato classes, 20～80 parts of starch, 20～100 parts of glutinous rice flours, 10～100 parts in black soya bean powder, 10～100 parts of corn flour, 0.5～10 part of Semen sesami nigrum, 0.5～10 part of walnut kernel, 1～10 part in black-bone chicken powder, 0.1～20 part in tsaoko powder, 1～50 part of zanthoxylum powder, 1～50 part of pepper powder, 5～50 parts of chilli powders, 0.1～20 part in anise seed powder, 0.1～10 part of star aniseed powder, 1～5 part of salt.

The composition of fragrant and sweet type rice cake comprises: 1000 parts of potato classes, 20～80 parts of starch, 20～100 parts of glutinous rice flours, 10～100 parts in black soya bean powder, 10～100 parts of corn flour, 0.5～10 part of Semen sesami nigrum, 0.5～10 part of walnut kernel, 1～10 part in black-bone chicken powder, 0.1～20 part in tsaoko powder, 10～100 parts in cream, 10～200 parts of sucrose, 0.1～10 part of spices, 5～50 parts of honey, wherein, cream, sucrose, spices, honey should add when taking out kneading after other raw material slaking again.

The composition of fruit-flavor type rice cake comprises 1000 parts of potato classes, 20～80 parts of starch, 20～100 parts of glutinous rice flours, 10～100 parts in black soya bean powder, 10～100 parts of corn flour, 0.5～10 part of Semen sesami nigrum, 0.5～10 part of walnut kernel, 1～10 part in black-bone chicken powder, 0.1～20 part in tsaoko powder, 10～100 parts of fruit juice, 10～200 parts of sucrose, 5～50 parts of honey, wherein, fruit juice, sucrose, honey should add when taking out kneading after other raw material slaking again.

The composition of above-mentioned all kinds of rice cakes can suitably be adjusted according to local eating habit, adapts to consumer's needs as far as possible, can be peppery can fiber crops, can perfume (or spice) can be sweet, can be dense can be light, all-ages, the four seasons are suitable for.

Embodiment 1

With sweet potato 500g, potato 500g cleans, and puts into cylinder, adds glutinous rice flour 80g, black soya bean powder 60g, corn flour 60g, Semen sesami nigrum 5g, walnut kernel 7g, black-bone chicken powder 5g, starch 50g, tsaoko powder 15g, zanthoxylum powder 30g, pepper powder 20g, chilli powder 40g, anise seed powder 5g, star aniseed powder 5g, salt 4g mixes, and moves in the food steamer to cook, and takes out while hot and places the machine kneading, extrusion modling, cooling, packing.

Embodiment 2

With sweet potato 500g, potato 200g, Chinese yam 300g cleans, and puts into cylinder, add starch 30g, glutinous rice flour 40g, black soya bean powder 50g, corn flour 30g, Semen sesami nigrum 8g, walnut kernel 7g, black-bone chicken powder 8g, tsaoko powder 10g, mix, cook in the immigration food steamer, take out while hot and place in the machine adding cream 70g, sucrose 100g, honey 30g, spices 4g, kneading, extrusion modling, cooling, packing.

Embodiment 3

With sweet potato 300g, potato 200g, Chinese yam 200g, cassava 300g cleans, put into cylinder, add starch 20g, glutinous rice flour 30g, black soya bean powder 80g, corn flour 80g, Semen sesami nigrum 2g, walnut kernel 3g, black-bone chicken powder 4g, tsaoko powder 10g mixes, and moves in the pot to boil, and takes out while hot to place in the machine, add fruit juice 70g, sucrose 100g, honey 20g, kneading, extrusion modling, cooling, packing.

Claims

1, new year cake made of potatoes is characterized in that sweet potato, potato, Chinese yam, one or more in the cassava, be equipped with partly auxiliary material, after steaming or boiling, be equipped with all the other auxiliary materials again, with machine or manual mixing kneading, extrusion modling forms spicy, fragrant and sweet, three types of rice cakes of fruity.

2, by the described new year cake made of potatoes of claim 1, it is characterized in that the composition of spicy type rice cake comprises 1000 parts of potato classes, 20～80 parts of starch, 20～100 parts of glutinous rice flours, 10～100 parts in black soya bean powder, 10～100 parts of corn flour, 0.5～10 part of Semen sesami nigrum, 0.5～10 part of walnut kernel, 1～10 part in black-bone chicken powder, 0.1～20 part in tsaoko powder, 1～50 part of zanthoxylum powder, 1～50 part of pepper powder, 5～50 parts of chilli powders, 0.1～20 part in anise seed powder, 0.1～10 part of star aniseed powder, 1～5 part of salt.

3, by the described new year cake made of potatoes of claim 1, it is characterized in that the composition of fragrant and sweet type rice cake comprises 1000 parts of potato classes, 20～80 parts of starch, 20～100 parts of glutinous rice flours, 10～100 parts in black soya bean powder, 10～100 parts of corn flour, 0.5～10 part of Semen sesami nigrum, 0.5～10 part of walnut kernel, 1～10 part in black-bone chicken powder, tsaoko powder 0.1～20,10～100 parts in cream, 10～200 parts of sucrose, 0.1～10 part of spices, 5～50 parts of honey.

4, by the described new year cake made of potatoes of claim 1, it is characterized in that the composition of fruit-flavor type rice cake comprises 1000 parts of potato classes, 20～80 parts of starch, 20～100 parts of glutinous rice flours, 10～100 parts in black soya bean powder, 10～100 parts of corn flour, 0.5～10 part of Semen sesami nigrum, 0.5～10 part of walnut kernel, 1～10 part in black-bone chicken powder, 0.1～20 part in tsaoko powder, 10～100 parts of fruit juice, 10～200 parts of sucrose, 5～50 parts of honey.