CN102960659A - Manufacturing method of sweet potato balls - Google Patents
Manufacturing method of sweet potato balls Download PDFInfo
- Publication number
- CN102960659A CN102960659A CN2011102560432A CN201110256043A CN102960659A CN 102960659 A CN102960659 A CN 102960659A CN 2011102560432 A CN2011102560432 A CN 2011102560432A CN 201110256043 A CN201110256043 A CN 201110256043A CN 102960659 A CN102960659 A CN 102960659A
- Authority
- CN
- China
- Prior art keywords
- ipomoea batatas
- sweet potato
- basin
- dough
- balls
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
A manufacturing method of sweet potato balls belongs to the field of sweet potato processing, and can effectively solve the disadvantages of single eating method and not abundant taste of common sweet potatoes. The method comprises the following steps: peeling skin of sweet potatoes, cutting into blocks, steaming in a food steamer for 30 min, putting the steamed sweet potatoes in a basin, adding flour into the basin, kneading the sweet potatoes and the flour uniformly into sweet potatoes dough to keep in reserve; adding white sugar, sesame, peanuts, peach kernels, and lard oil into the basin, kneading with hands to obtain a ball which is used as stuffing; cutting the sweet potato dough into blocks with a knife, dividing the kneaded stuffing into blocks with hands, wrapping the stuffing by the sweet potato dough, kneading into round balls, spreading a layer of sesame uniformly on the sweet potato ball surface; adding rape oil into a pan, heating to boil, putting the prepared round balls into the oil pan one by one for frying, frying the sweet potato balls to obtain a golden yellow surface, taking the balls out by a strainer, draining surface oil in a sieve, and cooling in the air for eating. The invention is mainly used for producing sweet potato balls.
Description
Technical field the present invention relates to the preparation method of potato seed group.
The background technology Ipomoea batatas is a kind of nutritious food, contain in the Ipomoea batatas human body must multiple nutritional components, but general Ipomoea batatas has such shortcoming, is exactly that general Ipomoea batatas eating method is fairly simple, taste is abundant not.
Summary of the invention the objective of the invention is to provide the preparation method of potato seed group, and it is more single that it can effectively solve general Ipomoea batatas eating method, the shortcoming that taste is abundant not.
The object of the present invention is achieved like this: the preparation method of potato group, select 20 kilograms in fresh Ipomoea batatas, then be cut into small pieces after with cutter the epidermis of Ipomoea batatas being disappeared, then putting into food steamer steamed 30 minutes, Ipomoea batatas is cooked, the Ipomoea batatas that cooks is put into basin, 2 kilograms of flour are joined in the basin, with hand Ipomoea batatas and flour are knead, rub into behind the Ipomoea batatas dough for subsequent use; 100 gram white sugar, 100 gram sesames, 300 gram peanuts, 200 gram peach kernels, 100 gram lards are poured in the basin, then kneaded with hand, namely make the filling heart; With cutter the Ipomoea batatas dough is divided into fritter, the filling heart that will rub with hand is divided into fritter, the filling heart is put into the Ipomoea batatas dough wrap, and wad sprinkles one deck sesame uniformly on the surface of Ipomoea batatas group, then puts into and puts on the chopping board neatly; Rape oil is poured in the pot, and it is boiled to heat, and then the wad that makes is put into one by one in the oil cauldron frying 2 minutes, the surface of Ipomoea batatas group is exploded into golden yellow, then with strainer it is got and puts into the oil that sieve drains the surface, and drying in the air after cold is edible.
The preparation method of potato group, this product have the characteristics of instant, fragrant and sweet good to eat, comfortable taste.
The specific embodiment
Composition of raw materials: 5 kilograms of 30 kilograms in Ipomoea batatas, 2 kilograms in flour, white sugar 100 grams, sesame 200 grams, peanut 300 grams, peach kernel 200 grams, lard 100 grams, rape oil.
Preparation method: select 20 kilograms in fresh Ipomoea batatas, then be cut into small pieces after with cutter the epidermis of Ipomoea batatas being disappeared, then putting into food steamer steamed 30 minutes, Ipomoea batatas is cooked, the Ipomoea batatas that cooks is put into basin, 2 kilograms of flour are joined in the basin, with hand Ipomoea batatas and flour are knead, rub into behind the Ipomoea batatas dough for subsequent use.
100 gram white sugar, 100 gram sesames, 300 gram peanuts, 200 gram peach kernels, 100 gram lards are poured in the basin, then kneaded with hand, namely make the filling heart.
With cutter the Ipomoea batatas dough is divided into fritter, the filling heart that will rub with hand is divided into fritter, the filling heart is put into the Ipomoea batatas dough wrap, and wad sprinkles one deck sesame uniformly on the surface of Ipomoea batatas group, then put into and put on the chopping board neatly.
Rape oil is poured in the pot, and it is boiled to heat, and then the wad that makes is put into one by one in the oil cauldron frying 2 minutes, the surface of Ipomoea batatas group is exploded into golden yellow, then with strainer it is got and puts into the oil that sieve drains the surface, and drying in the air after cold is edible.
Claims (1)
1. the preparation method of potato group, it is characterized in that: select 20 kilograms in fresh Ipomoea batatas, then be cut into small pieces after with cutter the epidermis of Ipomoea batatas being disappeared, then putting into food steamer steamed 30 minutes, Ipomoea batatas is cooked, the Ipomoea batatas that cooks is put into basin, 2 kilograms of flour are joined in the basin, with hand Ipomoea batatas and flour are knead, rub into behind the Ipomoea batatas dough for subsequent use; 100 gram white sugar, 100 gram sesames, 300 gram peanuts, 200 gram peach kernels, 100 gram lards are poured in the basin, then kneaded with hand, namely make the filling heart; With cutter the Ipomoea batatas dough is divided into fritter, the filling heart that will rub with hand is divided into fritter, the filling heart is put into the Ipomoea batatas dough wrap, and wad sprinkles one deck sesame uniformly on the surface of Ipomoea batatas group, then puts into and puts on the chopping board neatly; Rape oil is poured in the pot, and it is boiled to heat, and then the wad that makes is put into one by one in the oil cauldron frying 2 minutes, the surface of Ipomoea batatas group is exploded into golden yellow, then with strainer it is got and puts into the oil that sieve drains the surface, and drying in the air after cold is edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102560432A CN102960659A (en) | 2011-09-01 | 2011-09-01 | Manufacturing method of sweet potato balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102560432A CN102960659A (en) | 2011-09-01 | 2011-09-01 | Manufacturing method of sweet potato balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102960659A true CN102960659A (en) | 2013-03-13 |
Family
ID=47791315
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102560432A Pending CN102960659A (en) | 2011-09-01 | 2011-09-01 | Manufacturing method of sweet potato balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102960659A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430920A (en) * | 2014-11-05 | 2015-03-25 | 陕西科技大学 | Sweet potato frozen bean curd and processing method thereof |
| CN104642972A (en) * | 2015-03-17 | 2015-05-27 | 周景天 | Method for making potato balls in hot toffee |
| CN107410979A (en) * | 2017-07-20 | 2017-12-01 | 合肥瑞和坊食品有限公司 | A kind of preparation method of the expanded double-deck bread of sweet potato |
-
2011
- 2011-09-01 CN CN2011102560432A patent/CN102960659A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430920A (en) * | 2014-11-05 | 2015-03-25 | 陕西科技大学 | Sweet potato frozen bean curd and processing method thereof |
| CN104430920B (en) * | 2014-11-05 | 2017-09-26 | 陕西科技大学 | A kind of sweet potato frozen bean curd and its processing method |
| CN104642972A (en) * | 2015-03-17 | 2015-05-27 | 周景天 | Method for making potato balls in hot toffee |
| CN107410979A (en) * | 2017-07-20 | 2017-12-01 | 合肥瑞和坊食品有限公司 | A kind of preparation method of the expanded double-deck bread of sweet potato |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461958A (en) | Making method of balsam pear-containing soybean paste | |
| KR100803722B1 (en) | Method for manufacturing walnut cake having pear | |
| CN106720868A (en) | One plant tea yam crisp preparation method | |
| KR20120037792A (en) | The manufacturing method of gimbap and the gimbap therewith | |
| CN103039908A (en) | Sweet potato chips | |
| KR20170037790A (en) | Snack chicken and manufacturing method thereof | |
| CN104323171A (en) | Preparation method of Chinese yam and Jerusalem artichoke biscuits | |
| CN102894313A (en) | Peeled shrimp potato cakes | |
| CN102960659A (en) | Manufacturing method of sweet potato balls | |
| KR20130031865A (en) | Manufacturing method of colorful bar-rice cakes | |
| CN102919777A (en) | Manufacturing method of sweet potato ball | |
| KR101191505B1 (en) | The method of manufacturing potato which steams and rice ongsimi skewer | |
| CN104489642A (en) | Processing method of diced mushroom leisure food | |
| CN103504234A (en) | Processing method for sweet potato cakes | |
| CN106386963A (en) | Pastry puff mooncake containing purple sweet potato, abelmoschus moschatus, seafood filling and dendrobium officinale and preparation method of pastry puff mooncake | |
| CN103039676A (en) | Peanut cake | |
| CN102986771A (en) | Beef roll | |
| CN105029159A (en) | Processing method of jerusalem artichoke prawn cracker | |
| RU2807345C1 (en) | Method for preparing sweet potato pasties | |
| KR100751879B1 (en) | Rice fried pancake and manufacturing method thereof | |
| KR101754320B1 (en) | A process for the preparation of Deep-fried Glass Noodles in Seaweed of potato and the Deep-fried Glass Noodles in Seaweed of potato prepared therefrom | |
| KR20210006067A (en) | Food including onion and egg | |
| KR101724192B1 (en) | Method for processing pork cutlet using potato | |
| CN102450571A (en) | Manufacture method for pumpkin cake | |
| CN104705573A (en) | Manufacturing method of handmade noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130313 |