CN102919772A - Vanilla dried potato powder - Google Patents
Vanilla dried potato powder Download PDFInfo
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- CN102919772A CN102919772A CN2012104636619A CN201210463661A CN102919772A CN 102919772 A CN102919772 A CN 102919772A CN 2012104636619 A CN2012104636619 A CN 2012104636619A CN 201210463661 A CN201210463661 A CN 201210463661A CN 102919772 A CN102919772 A CN 102919772A
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- powder
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- dried potato
- dried
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Abstract
The invention relates to vanilla dried potato powder which is composed of potato pure powder, milk powder, planting fat end, whole egg powder and vanilla powder. The vanilla dried potato powder is prepared from the following components in percentage by weight: 55%-65% of potato pure powder, 15%-25% of milk powder, 10%-15% of planting fat end, 5%-10% of whole egg powder and 1.0 %-1.5% of vanilla powder. The vanilla dried potato powder is prepared by the following steps: burdening and mixing. The vanilla dried potato powder is simple, convenient and rapid in vanilla mashed potato baking product manufacture, and manufacturing processes are greatly simplified. The vanilla dried potato powder is powdered products, so that the vanilla dried potato powder is easy to store and keep. Vanilla mashed potato baking products prepared by the vanilla dried potato powder are golden yellow in appearance, fine and smooth in taste and strong in milk aroma, have scorch odor and fresh vanilla 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 vanilla mealy potato.
Background technology
At 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 is 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 vanilla mealy potato, simple, convenient, fast when making vanilla mashed potatoes baked product with it.
Vanilla mealy potato of the present invention, be comprised of potato full-powder, milk powder, vegetable fat powder, dried whole-egg, vanilla powder, the percentage by weight of each component is as follows: potato full-powder 55%~65%, milk powder 15%~25%, vegetable fat powder 10%~15%, dried whole-egg 5%~10%, vanilla powder 1.0%~1.5%.
Described vanilla powder is the natural herb powder.
Vanilla mealy potato making step is as follows: mix after potato full-powder, milk powder, vegetable fat powder, dried whole-egg, vanilla powder are weighed by proportioning, make the vanilla 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 kept the integrality of potato cell in the production process, so potato full-powder kept almost whole nutritions of natural potato and potato, and processing characteristics is basic identical with potato with nutrition.
Dried whole-egg is take Fresh Egg as raw material, makes through operations such as agitation and filtration, pasteurize, spray-dryings, almost contains whole nutrition of egg.
Simple, convenient, fast when making vanilla mashed potatoes baked product with vanilla mealy potato of the present invention, the vanilla 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 vanilla mealy potato of the present invention is powder product, be easier to store and keeping.Vanilla mashed potatoes baked product outward appearance with vanilla mealy potato preparation of the present invention is golden yellow, delicate mouthfeel, and milk is strong, has burnt odor and vanilla flavor concurrently, is all good baked products of a kind of color.
Four, the specific embodiment
Embodiment 1:
Take by weighing potato full-powder 600g, milk powder 200g, vegetable fat powder 130g, dried whole-egg 70g, vanilla powder 12g, mix, make the vanilla mealy potato.
The using method of vanilla mealy potato: 250g, 80 ℃ ± 2 ℃ pure water are added in uncovered, clean, the heat-resisting container, slowly pour while stirring 100g vanilla 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 golden yellow to the surface, is vanilla mashed potatoes and bakes finished product.
Embodiment 2:
Take by weighing potato full-powder 650g, milk powder 250g, vegetable fat powder 150g, dried whole-egg 100g, vanilla powder 15g, mix, make the vanilla mealy potato.
Vanilla mealy potato using method is with embodiment 1.
Embodiment 3:
Take by weighing potato full-powder 550g, milk powder 150g, vegetable fat powder 100g, dried whole-egg 50g, vanilla powder 10g, mix, make the vanilla mealy potato.
Vanilla 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. vanilla mealy potato of the present invention, be comprised of potato full-powder, milk powder, vegetable fat powder, dried whole-egg, vanilla powder, the percentage by weight of each component is as follows: potato full-powder 55%~65%, milk powder 15%~25%, vegetable fat powder 10%~15%, dried whole-egg 5%~10%, vanilla powder 1.0%~1.5%.
2. be the natural herb powder by vanilla powder claimed in claim 1.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012104636619A CN102919772A (en) | 2012-11-18 | 2012-11-18 | Vanilla dried potato powder |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN2012104636619A CN102919772A (en) | 2012-11-18 | 2012-11-18 | Vanilla dried potato powder |
Publications (1)
Publication Number | Publication Date |
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CN102919772A true CN102919772A (en) | 2013-02-13 |
Family
ID=47634817
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN2012104636619A Pending CN102919772A (en) | 2012-11-18 | 2012-11-18 | Vanilla dried potato powder |
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CN (1) | CN102919772A (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101467534A (en) * | 2007-12-30 | 2009-07-01 | 上海水产大学 | Small steamed bun and preparation method thereof |
CN101480241A (en) * | 2008-12-01 | 2009-07-15 | 胡志伟 | Delicious fragrant cake with fruit flavor |
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 |
CN102511756A (en) * | 2012-01-09 | 2012-06-27 | 福建贝吃乐食品有限公司 | Production process of purple sweet potato egg rolls |
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2012
- 2012-11-18 CN CN2012104636619A patent/CN102919772A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101467534A (en) * | 2007-12-30 | 2009-07-01 | 上海水产大学 | Small steamed bun and preparation method thereof |
CN101480241A (en) * | 2008-12-01 | 2009-07-15 | 胡志伟 | Delicious fragrant cake with fruit flavor |
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 |
CN102511756A (en) * | 2012-01-09 | 2012-06-27 | 福建贝吃乐食品有限公司 | Production process of purple sweet potato egg rolls |
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C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
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C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130213 |