CN102940219A - Potato cake and making method thereof - Google Patents
Potato cake and making method thereof Download PDFInfo
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- CN102940219A CN102940219A CN2012105121997A CN201210512199A CN102940219A CN 102940219 A CN102940219 A CN 102940219A CN 2012105121997 A CN2012105121997 A CN 2012105121997A CN 201210512199 A CN201210512199 A CN 201210512199A CN 102940219 A CN102940219 A CN 102940219A
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- lard
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a potato cake and a making method thereof. The potato cake comprises the following components in parts by weight: 25-35 parts of potato, 20-25 parts of flour, 5-10 parts of walnut kernel, 1-6 parts of honey, 1-5 parts of lard oil and 1-5 parts of chrysanthemum. The potato cake disclosed by the invention is a food with good mouthfeel and various tastes, is convenient and simple to make and free of any preservative, and belongs to green food. Meanwhile, the potato cake has the functions of strengthening the spleen and stomach, reinforcing middle-warmer and replenishing qi, stopping pain, relaxing the bowels, enriching yin and nourishing kidney, strengthening the middle warmer and replenishing qi, and the like, and is suitable for various users.
Description
Technical field
The present invention relates to a kind of cake, relate in particular to a kind of Potato Cake and preparation method thereof, belong to the food technology manufacture field.
Background technology
Along with the raising of people's living standard, people more and more pay attention to health, thereby people are to the also thereupon raising of requirement of food.Present food not only requires delicious food, the abdomen of can satisfying, and more requires nutrition, health, is of value to the healthy of people.
Potato is a kind of vegetables of grain dish dual-purpose type, and the formal name used at school potato is called as global five grande culture things with paddy and wheat, corn, jowar.Potato contains abundant vitamin A and vitamin C and mineral matter, and high-quality starch content is about 16.5%, also contains a large amount of lignin etc., is described as human " the second bread ".Its contained vitamin is 2 times of carrot, 3 times of Chinese cabbage, 4 times of tomato, ascorbic content be vegetables.The traditional Chinese medical science thinks that potato is flat, flavor is sweet, nontoxic, the energy strengthening the spleen and stomach, and in the beneficial controlled atmosphere, relieving spasm to stop pain, tonneau stool.Patient's effect of having a pain, defecating not smooth to weakness of the spleen and the stomach, indigestion, stomach discord, gastral cavity abdomen is remarkable.Modern study proves that potato has special efficacy to reconciling indigestion, is stomach trouble and cardiac's good medicine and high-quality health products.Potato starch infiltration rate in human body is slow, is diabetic's desirable dietotherapy vegetables; Contain a large amount of high-quality celluloses in the potato, in enteron aisle, can supply with a large amount of nutrition of enteric microorganism, promote that enteric microorganism grows; Also it can promote intestines peristalsis simultaneously, keeps enteron aisle moisture, and the effects such as Constipation and anti-curing cancers are arranged; The content of potassium is high in the potato, eats weekly five or six potatoes, can make the probability that suffers stroke descend 40%, to reconciling indigestion special efficacy is arranged again; It prevents and treats the effect of nervous baldness in addition, repeatedly embrocates the position of alopecia with fresh potato chips, to promoting that hair restoration has significant effect.
Flour is exactly the wheat flour that we often say, namely grinds next powder with wheat.Flour is rich in the mineral matters such as protein, carbohydrate, vitamin and calcium, iron, phosphorus, potassium, magnesium, and it has the effect that relieving mental strain and strengthening the kidney, the thick intestines of invigorating the spleen and heat extraction quench the thirst.
Walnut claims again English walnut, is juglandaceae plant.Walnut kernel contains abundant nutrient, and every hectogram contains protein 15～20 grams, fat 60～70 grams, carbohydrate 10 grams; And contain various trace elements and the mineral matter such as calcium, phosphorus, iron of needed by human, and the multivitamin such as carrotene, riboflavin.Fatty main component is the linoleic acid glyceride in the walnut, and cholesterol is raise, and can also reduce enteron aisle to the absorption of cholesterol.Therefore, it can be used as hypertension, arteriosclerotic's invigorant.In addition, these greases also can be supplied with the needs of brain matrix.Trace element zinc and manganese contained in the walnut are important component pituitary, and normal food is of value to the nutritional supplementation of brain, and brain-tonifying effect is arranged.It has the functions such as benefiting qi and nourishing blood, moistening dryness and resolving phlegm, warm lung ease constipation, loose swollen sterilization.
Honey, it contains very high protein, amino acid, vitamin and mineral matter and other components, nutriment and abundant.Simultaneously, honey has cosmetology, anti-inflammation, promotion regeneration, promotion digestion, improves immunity, improves the effect of sleeping, protecting painstaking effort and moistening the lung and relieve the cough.
Lard, Chinese also are referred to as lard or large oil.It is to be extracted by pork, and original state is the edible oil of slightly yellow translucent liquid.The effect that lard has qi-restoratives, moisturizes, detoxifies can be controlled the illnesss such as internal organs bitterness, unfavorable, the cough caused by dryness of stool, chapped skin.
Chrysanthemum is the composite family herbaceos perennial, is one of traditional parts of generic medicinal plants of China, mainly with the capitulum hyoscine.According to ancient books record, chrysanthemum sweet-bitter flavor, cold nature; Loose wind heat-clearing is arranged, clear liver and improve vision and the effect such as detoxicating, relieving inflammation. puckery to dry, hyperactivity of fire, order, or by wind, cold, the wet limbs pain that causes, numb disease certain curative effect is arranged all.It cures mainly cold anemopyretic, and headache etc. also have preventive and therapeutic effect to dizzy, headache, tinnitus.Modern medicine also studies confirm that, that chrysanthemum has is hypotensive, eliminate cancer cell, coronary artery dilator and antibacterial effect, long-term drinking can increase human body calcareous, regulate myocardial function, reduce cholesterol, drink when being fit to the elderly and prevention epidemic conjunctivities.To the eyes hot-tempered, that excess eye-using causes are dry and astringent preferably curative effect arranged also.Simultaneously, chrysanthemum tea gives off a strong fragrance, and produces refreshing effect to the mind, the effect that also has certain lax nerve, releives and have a headache.Multiplex to cure mainly the illnesss such as hot eyes, swelling and sore throat, tinnitus, anemopyretic cold, headache, hypertension, sore treatment poison on the traditional Chinese medical science.
Summary of the invention
The present invention seeks to provide that a kind of mouthfeel is good, mostly taste is food, have simultaneously in strengthening the spleen and stomach, the beneficial controlled atmosphere, the Potato Cake of enriching yin and nourishing kidney and tonifying middle-Jiao and Qi and preparation method thereof.
The present invention is achieved by the following technical programs:
A kind of Potato Cake, wherein, raw material is comprised of the component of following parts by weight: 25～35 parts in potato, 20～25 parts in flour, 5～10 parts of walnut kernel, 1～6 part of honey, 1～5 part of 1～5 part of lard and chrysanthemum.
The preparation method of this Potato Cake may further comprise the steps:
(1) selects fresh feed;
(2) then potato washing is clean, peeling, stripping and slicing put it in the digester and boil, and the potato block after will boiling is again mashed into mashed potatoes, and is for subsequent use;
(3) with the walnut stoning, smash to pieces, cross 50～60 mesh sieves, for subsequent use;
(4) chrysanthemum that cleans up is put into heating kettle, add entry in pot, the ratio of chrysanthemum and water is 1: 8, it is boiled to seething with excitement got final product in rear 30～40 minutes, when treating that the chrysanthemum mixed liquor is cooled to 35～45 ℃, it is crossed leaching liquid;
(5) honey, lard are put into respectively heating kettle and heat, the honey after the heating and the temperature of lard remain on 35～40 ℃, and be for subsequent use;
(6) mashed potatoes, flour, walnut kernel and chrysanthemum filtrate ratio are by weight mixed, and the cake shape that kneads;
(7) the group's cake shape in the step (6) is put into the mould compacting and be shaped, slough again mould, obtain the cake that is shaped;
(8) the shaping cake is put into digester and carry out boiling, boiling temperature is 100～110 ℃, digestion time is 30～40 minutes, then boiling temperature is dropped to 70～75 ℃, open pot cover, with honey and the lard ratio by weight of having got ready in the step (5), evenly be sprinkled upon respectively on the shaping cake, carry out boiling 3～5 minutes, 80～90 ℃ of boiling temperatures obtain the finished product Potato Cake again.
Preferably, the order that the honey described in the step (8) and lard are sprinkled upon on the described shaping cake is: spill first honey, spill lard again.
The present invention has following beneficial effect:
Potato Cake of the present invention has that mouthfeel is good, mostly taste is food, have simultaneously in strengthening the spleen and stomach, the beneficial controlled atmosphere, the effect such as relieving spasm to stop pain, tonneau stool, enriching yin and nourishing kidney and tonifying middle-Jiao and Qi, this Potato Cake does not add any pigment and anticorrisive agent, belongs to a kind of pollution-free food, and it is edible to be fit to all kinds of crowds.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to the scope that embodiment represents.
Embodiment 1
A kind of Potato Cake, wherein, raw material is comprised of the component of following parts by weight: 25 parts in potato, 20 parts in flour, 5 parts of walnut kernel, 1 part of honey, 2 parts of 1 part of lard and chrysanthemums.
The preparation method of this Potato Cake may further comprise the steps:
(1) selects fresh feed;
(2) then potato washing is clean, peeling, stripping and slicing put it in the digester and boil, and the potato block after will boiling is again mashed into mashed potatoes, and is for subsequent use;
(3) with the walnut stoning, smash to pieces, cross 50 mesh sieves, for subsequent use;
(4) chrysanthemum that cleans up is put into heating kettle, add entry in pot, the ratio of chrysanthemum and water is 1: 8, it is boiled to seething with excitement got final product in rear 30 minutes, when treating that the chrysanthemum mixed liquor is cooled to 35 ℃, it is crossed leaching liquid;
(5) honey, lard are put into respectively heating kettle and heat, the honey after the heating and the temperature of lard remain on 35 ℃, and be for subsequent use;
(6) mashed potatoes, flour, walnut kernel and chrysanthemum filtrate ratio are by weight mixed, and the cake shape that kneads;
(7) the group's cake shape in the step (6) is put into the mould compacting and be shaped, slough again mould, obtain the cake that is shaped;
(8) the shaping cake is put into digester and carry out boiling, boiling temperature is 100 ℃, digestion time is 30 minutes, then boiling temperature is dropped to 70 ℃, open pot cover, with honey and the lard ratio by weight of having got ready in the step (5), evenly be sprinkled upon respectively on the shaping cake, carry out boiling 3 minutes, 80 ℃ of boiling temperatures obtain the finished product Potato Cake again.
The order that honey described in the above-mentioned steps (8) and lard are sprinkled upon on the described shaping cake is: spill first honey, spill lard again.
Embodiment 2
A kind of Potato Cake, wherein, raw material is comprised of the component of following parts by weight: 30 parts in potato, 23 parts in flour, 8 parts of walnut kernel, 4 parts of honey, 4 parts of 3 parts of lards and chrysanthemums.
The preparation method of this Potato Cake may further comprise the steps:
(1) selects fresh feed;
(2) then potato washing is clean, peeling, stripping and slicing put it in the digester and boil, and the potato block after will boiling is again mashed into mashed potatoes, and is for subsequent use;
(3) with the walnut stoning, smash to pieces, cross 55 mesh sieves, for subsequent use;
(4) chrysanthemum that cleans up is put into heating kettle, add entry in pot, the ratio of chrysanthemum and water is 1: 8, it is boiled to seething with excitement got final product in rear 35 minutes, when treating that the chrysanthemum mixed liquor is cooled to 40 ℃, it is crossed leaching liquid;
(5) honey, lard are put into respectively heating kettle and heat, the honey after the heating and the temperature of lard remain on 38 ℃, and be for subsequent use;
(6) mashed potatoes, flour, walnut kernel and chrysanthemum filtrate ratio are by weight mixed, and the cake shape that kneads;
(7) the group's cake shape in the step (6) is put into the mould compacting and be shaped, slough again mould, obtain the cake that is shaped;
(8) the shaping cake is put into digester and carry out boiling, boiling temperature is 105 ℃, digestion time is 35 minutes, then boiling temperature is dropped to 73 ℃, open pot cover, with honey and the lard ratio by weight of having got ready in the step (5), evenly be sprinkled upon respectively on the shaping cake, carry out boiling 4 minutes, 85 ℃ of boiling temperatures obtain the finished product Potato Cake again.
The order that honey described in the above-mentioned steps (8) and lard are sprinkled upon on the described shaping cake is: spill first honey, spill lard again.
Embodiment 3
A kind of Potato Cake, wherein, raw material is comprised of the component of following parts by weight: 35 parts in potato, 25 parts in flour, 10 parts of walnut kernel, 6 parts of honey, 5 parts of 5 parts of lards and chrysanthemums.
The preparation method of this Potato Cake may further comprise the steps:
(1) selects fresh feed;
(2) then potato washing is clean, peeling, stripping and slicing put it in the digester and boil, and the potato block after will boiling is again mashed into mashed potatoes, and is for subsequent use;
(3) with the walnut stoning, smash to pieces, cross 60 mesh sieves, for subsequent use;
(4) chrysanthemum that cleans up is put into heating kettle, add entry in pot, the ratio of chrysanthemum and water is 1: 8, it is boiled to seething with excitement got final product in rear 40 minutes, when treating that the chrysanthemum mixed liquor is cooled to 45 ℃, it is crossed leaching liquid;
(5) honey, lard are put into respectively heating kettle and heat, the honey after the heating and the temperature of lard remain on 40 ℃, and be for subsequent use;
(6) mashed potatoes, flour, walnut kernel and chrysanthemum filtrate ratio are by weight mixed, and the cake shape that kneads;
(7) the group's cake shape in the step (6) is put into the mould compacting and be shaped, slough again mould, obtain the cake that is shaped;
(8) the shaping cake is put into digester and carry out boiling, boiling temperature is 110 ℃, digestion time is 40 minutes, then boiling temperature is dropped to 75 ℃, open pot cover, with honey and the lard ratio by weight of having got ready in the step (5), evenly be sprinkled upon respectively on the shaping cake, carry out boiling 5 minutes, 90 ℃ of boiling temperatures obtain the finished product Potato Cake again.
The order that honey described in the above-mentioned steps (8) and lard are sprinkled upon on the described shaping cake is: spill first honey, spill lard again.
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in specification and the embodiment, it can be applied to various suitable the field of the invention fully, for those skilled in the art, can easily realize other modification, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and example as described herein.
Claims (3)
1. a Potato Cake is characterized in that, raw material is comprised of the component of following parts by weight: 25～35 parts in potato, 20～25 parts in flour, 5～10 parts of walnut kernel, 1～6 part of honey, 1～5 part of 1～5 part of lard and chrysanthemum.
2. the preparation method of a Potato Cake is characterized in that, the preparation method of this Potato Cake may further comprise the steps:
(1) select fresh feed, raw material is comprised of the component of following parts by weight: 25～35 parts in potato, 20～25 parts in flour, 5～10 parts of walnut kernel, 1～6 part of honey, 1～5 part of 1～5 part of lard and chrysanthemum;
(2) then potato washing is clean, peeling, stripping and slicing put it in the digester and boil, and the potato block after will boiling is again mashed into mashed potatoes, and is for subsequent use;
(3) with the walnut stoning, smash to pieces, cross 50～60 mesh sieves, for subsequent use;
(4) chrysanthemum that cleans up is put into heating kettle, add entry in pot, the ratio of chrysanthemum and water is 1: 8, it is boiled to seething with excitement got final product in rear 30～40 minutes, when treating that the chrysanthemum mixed liquor is cooled to 35～45 ℃, it is crossed leaching liquid;
(5) honey, lard are put into respectively heating kettle and heat, the honey after the heating and the temperature of lard remain on 35～40 ℃, and be for subsequent use;
(6) mashed potatoes, flour, walnut kernel and chrysanthemum filtrate ratio are by weight mixed, and the cake shape that kneads;
(7) the group's cake shape in the step (6) is put into the mould compacting and be shaped, slough again mould, obtain the cake that is shaped;
(8) the shaping cake is put into digester and carry out boiling, boiling temperature is 100～110 ℃, digestion time is 30～40 minutes, then boiling temperature is dropped to 70～75 ℃, open pot cover, with honey and the lard ratio by weight of having got ready in the step (5), evenly be sprinkled upon respectively on the shaping cake, carry out boiling 3～5 minutes, 80～90 ℃ of boiling temperatures obtain the finished product Potato Cake again.
3. the preparation method of Potato Cake according to claim 2 is characterized in that, the order that the honey described in the step (8) and lard are sprinkled upon on the described shaping cake is: spill first honey, spill lard again.
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| CN201210512199.7A CN102940219B (en) | 2012-12-04 | 2012-12-04 | Potato cake and making method thereof |
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| CN201210512199.7A CN102940219B (en) | 2012-12-04 | 2012-12-04 | Potato cake and making method thereof |
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| CN102940219B CN102940219B (en) | 2014-04-30 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478649A (en) * | 2013-09-24 | 2014-01-01 | 陈建保 | Instant potato cake and preparing method thereof |
| CN103766820A (en) * | 2014-01-14 | 2014-05-07 | 陆开云 | Peanut and potato cake and processing method thereof |
| CN104621511A (en) * | 2015-02-07 | 2015-05-20 | 陈泉成 | Processing method and equipment of potato and fish roe flavored food |
| CN104757058A (en) * | 2015-03-17 | 2015-07-08 | 宁波高新区苗姑养生科技有限公司 | Aging-resisting and wrinkle-removing soybean cake |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712593A (en) * | 2017-11-05 | 2018-02-23 | 李红光 | A kind of Potato Cake |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097277A (en) * | 1993-07-15 | 1995-01-18 | 吕利亚 | New year cake made of potatoes |
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2012
- 2012-12-04 CN CN201210512199.7A patent/CN102940219B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097277A (en) * | 1993-07-15 | 1995-01-18 | 吕利亚 | New year cake made of potatoes |
Non-Patent Citations (1)
| Title |
|---|
| 汪宗莹: "《家庭自制药膳250种》", 30 November 1995 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478649A (en) * | 2013-09-24 | 2014-01-01 | 陈建保 | Instant potato cake and preparing method thereof |
| CN103478649B (en) * | 2013-09-24 | 2014-09-17 | 陈建保 | Instant potato cake and preparing method thereof |
| CN103766820A (en) * | 2014-01-14 | 2014-05-07 | 陆开云 | Peanut and potato cake and processing method thereof |
| CN104621511A (en) * | 2015-02-07 | 2015-05-20 | 陈泉成 | Processing method and equipment of potato and fish roe flavored food |
| CN104757058A (en) * | 2015-03-17 | 2015-07-08 | 宁波高新区苗姑养生科技有限公司 | Aging-resisting and wrinkle-removing soybean cake |
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| CN102940219B (en) | 2014-04-30 |
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