CN102266022A - Potato vegetarian sausage and processing method thereof - Google Patents
Potato vegetarian sausage and processing method thereof Download PDFInfo
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- CN102266022A CN102266022A CN2010101967911A CN201010196791A CN102266022A CN 102266022 A CN102266022 A CN 102266022A CN 2010101967911 A CN2010101967911 A CN 2010101967911A CN 201010196791 A CN201010196791 A CN 201010196791A CN 102266022 A CN102266022 A CN 102266022A
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- potato
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Abstract
The invention discloses potato vegetarian sausage and a processing method thereof, and belongs to the technical field of food. The potato vegetarian sausage is processed through fresh potato and assistant materials, wherein the potato is adopted as a main raw material. The raw materials comprise, by weight, 70-75 parts of the fresh potato, 5-5.5 parts of allium fistulosum, 5-5.5 parts of ginger, 5-5.5 parts of soybean powder, 2.5-3 parts of vegetable oil, 2.5-3 parts of animal oil, 14.5-15 parts of a starch coagulant and 0.5 parts of a food preservative. With the present invention, the potato vegetarian sausage prepared through the method provided by the present invention has good taste, the flavor of the potato is maintained, and the nutritional ingredients are high.
Description
Technical field
The present invention relates to food technology field, specifically is a kind of potato vegetarian sausage and processing method.
Background technology
Potato promptly can be cooked, and can be used as staple food again, is the food that the numerous common people like always, and therefore, the potato cultivated area is big in China, and its output is high again.But its eating method is single, and inconvenience is carried and is a large amount of edible.
Summary of the invention
For the eating method of solution is single, the deficiency that inconvenience is carried, the new varieties of increase food the invention provides a kind of potato vegetarian sausage and processing method.
The present invention realizes with following technical scheme: a kind of potato vegetarian sausage, it is characterized in that: with bright potato is that primary raw material is equipped with auxiliary material and is processed into, the weight portion of each raw material is: bright potato 70-75 part, green onion 5-5.5 part, ginger 5-5.5 part, analysis for soybean powder 5-5.5 part, vegetable oil 2.5-3 part, animal oil 2.5-3 part, starch coagulating agent 14.5-15 part, 0.5 part of food preservative.
The processing method of above-mentioned potato vegetarian sausage is: be cut into the potato grain after earlier potato being cleaned peeling; The potato grain put into take the dish out of the pot after steamer boils 9-12min; Be cooled to 60 ℃; Add coagulating agent; Then animal oil, vegetable oil, analysis for soybean powder, food preservative and flavor enhancement etc. are admixed in the potato particle after the boiling; After stirring it is charged in the casing for preparing in advance, heat sterilization again dries in the air to half-dried.
The invention has the beneficial effects as follows: the potato vegetarian sausage mouthfeel of making of said method is good, has kept the local flavor of potato, the nutritional labeling height.
The specific embodiment
Embodiment
Composition of raw materials: 70 parts in bright potato, each 5 parts of green onion, ginger flavouring, 5 parts of analysis for soybean powder, each 2.5 parts in vegetable oil and animal oil, 14.5 parts in starch coagulating agent, 0.5 part of food preservative.
Processing method: elder generation cleans the potato grain that the 1cm size is cut in peeling with potato, the potato grain is put into take the dish out of the pot after steamer boils 10min; Be cooled to 60 ℃; Add coagulating agent.Then animal oil, vegetable oil, analysis for soybean powder, food preservative and flavor enhancement etc. are admixed in the potato particle after the boiling.After stirring it is charged in the casing for preparing in advance, heat sterilization again dries in the air to half-dried.
Claims (2)
1. potato vegetarian sausage, it is characterized in that: with bright potato is that primary raw material is equipped with auxiliary material and is processed into, the weight portion of each raw material is: bright potato 70-75 part, green onion 5-5.5 part, ginger 5-5.5 part, analysis for soybean powder 5-5.5 part, vegetable oil 2.5-3 part, animal oil 2.5-3 part, starch coagulating agent 14.5-15 part, 0.5 part of food preservative.
2. the processing method of the described potato vegetarian sausage of claim 1 is characterized in that: be cut into the potato grain after earlier potato being cleaned peeling; The potato grain put into take the dish out of the pot after steamer boils 9-12min; Be cooled to 60 ℃; Add coagulating agent; Then animal oil, vegetable oil, analysis for soybean powder, food preservative and flavor enhancement etc. are admixed in the potato particle after the boiling; After stirring it is charged in the casing for preparing in advance, heat sterilization again dries in the air to half-dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101967911A CN102266022A (en) | 2010-06-01 | 2010-06-01 | Potato vegetarian sausage and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101967911A CN102266022A (en) | 2010-06-01 | 2010-06-01 | Potato vegetarian sausage and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102266022A true CN102266022A (en) | 2011-12-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101967911A Pending CN102266022A (en) | 2010-06-01 | 2010-06-01 | Potato vegetarian sausage and processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN102266022A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172013A (en) * | 2014-07-03 | 2014-12-03 | 杨新丰 | Vegetarian flavor ham sausage and production method thereof |
| CN105249282A (en) * | 2015-10-14 | 2016-01-20 | 山东农业大学 | Potato sausage processing method |
| CN105266093A (en) * | 2015-10-14 | 2016-01-27 | 山东农业大学 | Processing method of potato-powder sausage |
| CN105341743A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Potato sausage and making method thereof |
| CN107149109A (en) * | 2017-06-09 | 2017-09-12 | 贵州省生物技术研究所 | Instant type potato vegetarian diet intestines and its production method |
-
2010
- 2010-06-01 CN CN2010101967911A patent/CN102266022A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172013A (en) * | 2014-07-03 | 2014-12-03 | 杨新丰 | Vegetarian flavor ham sausage and production method thereof |
| CN105249282A (en) * | 2015-10-14 | 2016-01-20 | 山东农业大学 | Potato sausage processing method |
| CN105266093A (en) * | 2015-10-14 | 2016-01-27 | 山东农业大学 | Processing method of potato-powder sausage |
| CN105341743A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Potato sausage and making method thereof |
| CN107149109A (en) * | 2017-06-09 | 2017-09-12 | 贵州省生物技术研究所 | Instant type potato vegetarian diet intestines and its production method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111207 |