CN102919766A - Hawthorn dried potato powder - Google Patents
Hawthorn dried potato powder Download PDFInfo
- Publication number
- CN102919766A CN102919766A CN2012104636233A CN201210463623A CN102919766A CN 102919766 A CN102919766 A CN 102919766A CN 2012104636233 A CN2012104636233 A CN 2012104636233A CN 201210463623 A CN201210463623 A CN 201210463623A CN 102919766 A CN102919766 A CN 102919766A
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- Prior art keywords
- hawthorn
- powder
- potato
- dried potato
- potato powder
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Abstract
The invention relates to hawthorn dried potato powder which is composed of potato pure powder, planting fat end, milk powder and hawthorn powder and monascus red. The hawthorn dried potato powder is prepared from the following components in percentage by weight: 60%-70% of potato pure powder, 15%-25% of planting fat end, 5%-10% of milk powder, 5%-10% of hawthorn powder, and 0.08%-0.1% of monascus red. The hawthorn dried potato powder is prepared by the following steps: burdening and mixing. The hawthorn dried potato powder is simple, convenient and rapid in hawthorn mashed potato baking product manufacture, and manufacturing processes are greatly simplified. The hawthorn dried potato powder is powdered products so that the hawthorn dried potato powder is easy to store and keep. Hawthorn mashed potato baking products prepared by the hawthorn dried potato powder are attractive in appearance, fine and smooth in taste and strong in scorch aroma, have milk odor and fresh hawthorn odor, and are baking products with good color, smell and taste.
Description
Technical field
The invention belongs to food processing field, relate to a kind of mealy potato, especially a kind of hawthorn mealy potato.
Background technology
[0002] present, cake room at home, bakery etc. bake the mashed potatoes baked product of selling in the shop and liked by the consumer, such as the product of " Duchesse Potato " by name, are exactly very welcome mashed potatoes baked product.Pass on from one to another, Duchesse Potato is the new eating method of potato that there is duchess's creation of enriching imagination in one in France, therefore is called as " Duchesse Potato ".To be the mashed potatoes that will add multiple auxiliary materials namely do instant mashed potatoes product through what moulding, baking were made to the mashed potatoes baked product, and its traditional method for production is as follows: 1. potato is thinly sliced after cleaning peeling; 2. potato chips being put into steamer cooks; 3. the potato chips that cooks is placed on and is pressed into mashed potatoes in the bowl; 4. add auxiliary material, stir; 5. with screen cloth mashed potatoes is filtered into fine and smooth mashed potatoes; 6. the mashed potatoes extrusion modling after will filtering; 7. put into baking box, roasting golden yellow to the surface, be mashed potatoes and bake finished product.
By above-mentioned preparation method as seen, the traditional fabrication method more complicated of mashed potatoes baked product, operation is more, owing to there being the process that cooks of potato to cause its Production Time longer, and immature soil beans open-assembly times in air is long also may to cause brown stain and affects outward appearance, these all are namely to do the more fatal shortcoming of instant product, have also affected further popularizing and promoting of mashed potatoes baked product.
Summary of the invention
The object of the present invention is to provide a kind of hawthorn mealy potato, simple, convenient, fast when making hawthorn mashed potatoes baked product with it.
Hawthorn mealy potato of the present invention, be comprised of potato full-powder, vegetable fat powder, milk powder, hawthorn powder, Monascus color, the percentage by weight of each component is as follows: potato full-powder 60%～70%, vegetable fat powder 15%～25%, milk powder 5%～10%, hawthorn powder 5%～10%, Monascus color 0.08%～0.1%.
Described Monascus color is Powdered edible Monascus color.
Hawthorn mealy potato making step is as follows: mix after potato full-powder, vegetable fat powder, milk powder, hawthorn powder, Monascus color are weighed by proportioning, make the hawthorn mealy potato.
Potato full-powder is a kind of potato dehydrated products, as raw material take fresh potato, through cleaning, remove the peel, cut into slices, precook, cooling, boiling, smashing mud, the Powdered or sheet bits shape product that technique makes such as dehydrate, pulverous potato full-powder that is called, sheet are considered the potato flakes that is called of shape to be worth doing.Owing to having kept the integrality of potato cell in the production process, so potato full-powder kept natural potato and nutrition to greatest extent, and processing characteristics is also basic identical with potato.
Simple, convenient, fast when making hawthorn mashed potatoes baked product with hawthorn mealy potato of the present invention, the hawthorn mealy potato adds quantitative hot water and has just finished blending process, every kind of trouble that raw material is all wanted weighing, mixed, prepares when having saved the pretreatment of raw material process such as peeling potatoes, section, boiling and batching has been simplified manufacturing process greatly.Because hawthorn mealy potato of the present invention is powder product, be easier to store and keeping.Hawthorn mashed potatoes baked product outward appearance with hawthorn mealy potato preparation of the present invention is tempting, delicate mouthfeel, and burnt odor is strong, has milk and pure and fresh hawthorn flavor concurrently, is all good baked products of a kind of color.
Four, the specific embodiment
Embodiment 1:
Take by weighing potato full-powder 650g, vegetable fat powder 200g, milk powder 80g, hawthorn powder 70g, Monascus color 0.9g, mix, make the hawthorn mealy potato.
The using method of hawthorn mealy potato: 250g, 80 ℃ ± 2 ℃ pure water are added in uncovered, clean, the heat-resisting container, slowly pour while stirring 100g hawthorn mealy potato into, stir, be cooled to 30 ℃ ± 5 ℃, in its piping bag of packing into, extrude colored type at baking tray, put into and be preheated to 200 ℃ baking box, roasting 5-6min is hawthorn mashed potatoes and bakes finished product.
Embodiment 2:
Take by weighing potato full-powder 700g, vegetable fat powder 250g, milk powder 100g, hawthorn powder 100g, Monascus color 1g, mix, make the hawthorn mealy potato.
Hawthorn mealy potato using method is with embodiment 1.
Embodiment 3:
Take by weighing potato full-powder 600g, vegetable fat powder 150g, milk powder 50g, hawthorn powder 50g, Monascus color 0.8g, mix, make the hawthorn mealy potato.
Hawthorn mealy potato using method is with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replacement.
Claims (2)
1. hawthorn mealy potato of the present invention, be comprised of potato full-powder, vegetable fat powder, milk powder, hawthorn powder, Monascus color, the percentage by weight of each component is as follows: potato full-powder 60%～70%, vegetable fat powder 15%～25%, milk powder 5%～10%, hawthorn powder 5%～10%, Monascus color 0.08%～0.1%.
2. be Powdered edible Monascus color by Monascus color claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104636233A CN102919766A (en) | 2012-11-18 | 2012-11-18 | Hawthorn dried potato powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104636233A CN102919766A (en) | 2012-11-18 | 2012-11-18 | Hawthorn dried potato powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102919766A true CN102919766A (en) | 2013-02-13 |
Family
ID=47634811
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104636233A Pending CN102919766A (en) | 2012-11-18 | 2012-11-18 | Hawthorn dried potato powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102919766A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1157112A (en) * | 1996-02-13 | 1997-08-20 | 王美岭 | Complete nourishing powder for pregnant woman and preparing method thereof |
| CN1263716A (en) * | 1999-10-03 | 2000-08-23 | 尹炳祥 | Fruit-vegetable-milk powder |
| CN1692751A (en) * | 2005-06-06 | 2005-11-09 | 江南大学 | Microwave refrigerated dough for making crisp pancake and its making method |
| CN101057654A (en) * | 2007-05-16 | 2007-10-24 | 张德 | Flavor nutrition seasoning bag for rice |
| CN101715931A (en) * | 2009-11-11 | 2010-06-02 | 乌兰察布市集宁区和氏马铃薯食品有限公司 | Potato food |
| CN102232531A (en) * | 2010-04-22 | 2011-11-09 | 王尧 | Preparation method for freeze-dried black potato powder and corresponding formulation thereof |
-
2012
- 2012-11-18 CN CN2012104636233A patent/CN102919766A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1157112A (en) * | 1996-02-13 | 1997-08-20 | 王美岭 | Complete nourishing powder for pregnant woman and preparing method thereof |
| CN1263716A (en) * | 1999-10-03 | 2000-08-23 | 尹炳祥 | Fruit-vegetable-milk powder |
| CN1692751A (en) * | 2005-06-06 | 2005-11-09 | 江南大学 | Microwave refrigerated dough for making crisp pancake and its making method |
| CN101057654A (en) * | 2007-05-16 | 2007-10-24 | 张德 | Flavor nutrition seasoning bag for rice |
| CN101715931A (en) * | 2009-11-11 | 2010-06-02 | 乌兰察布市集宁区和氏马铃薯食品有限公司 | Potato food |
| CN102232531A (en) * | 2010-04-22 | 2011-11-09 | 王尧 | Preparation method for freeze-dried black potato powder and corresponding formulation thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130213 |