CN103070282A - Fresh potato sachima and processing method thereof - Google Patents

Abstract

The invention relates to potato food, in particular to fresh potato sachima. The fresh potato sachima comprises the following main raw materials: flour, maltose, powdered sugar, eggs, white sugar, mashed potatoes and water. The invention further provides a making method of the fresh potato sachima. The fresh potato sachima and the making method have the benefits that the potato sachima made by the mashed potatoes made of potatoes has no raw material waste; requirements on quality and variety of the potatoes are not high; the existing potatoes in China can meet raw material selection for the fresh potato sachima; and the fresh potato sachima can make a contribution to deep processing of the potatoes in China, is good in taste, and meets the requirements of people on changing the taste of the potatoes.

Description

Ma Lingxian potato saqima and processing method thereof

Technical field

The present invention relates to a kind of potato food, particularly relate to the bright potato saqima of potato and processing method thereof.

Background technology

In China, potato be limited to more bright store, eat raw, bright fortune, marketing fresh, except some areas directly ate as staple food, the potato more than 90% was to eat raw as vegetables.Industrial processes is limited to the rough starch of processing more, makes bean vermicelli, vermicelli etc., and not only quantity is few, and working depth is inadequate, and economic benefit is not high, and digestion power is limited.In the vast potato place of production, owing to lack deep process technology and equipment, limit by conditions of transportation, the bright potato of results can not in time be sold away, the sweet potato grower except selling on a small quantity bright potato, most of product have to stay personal or make that cheap potato is done, potato chips or make feed, had a strong impact on income, hit the enthusiasm of peasant's potato seed, the high-yield and high-efficiency advantage of potato is difficult to give full play to.

Summary of the invention

Technical problem to be solved by this invention provides the bright potato saqima of a kind of potato, also provides simultaneously the processing method of the bright potato saqima of above-mentioned potato, the defects that exists to overcome prior art.

The technical scheme of technical solution problem of the present invention is as follows: the bright potato saqima of a kind of potato, constituent and the parts by weight of its raw material are as follows, 0.3 part to 0.5 part of 20 parts to 22 parts in flour, 15 parts to 17 parts of maltose, 11 parts to 13 parts of Icing Sugar, 3 parts to 5 parts in egg, 2 parts to 4 parts of white sugar, 31 parts to 33 parts of mashed potatoess, 9 parts to 11 parts in water and auxiliary material.

Constituent and the parts by weight of auxiliary material described above are as follows: 0.03 part to 0.04 part of 0.04 part to 0.05 part of baking powder, 0.2 part to 0.25 part of soda ash, 0.01 part to 0.02 part in yeast and citric acid.

The preparation method of the bright potato saqima of above-mentioned potato may further comprise the steps:

The first step, the preparation method of mashed potatoes: (1) is cleaned; (2) decortication; (3) dice; (4) rinsing; (5) precooked 10 minutes at 75 ℃-85 ℃; (6) 95 ℃ of-105 ℃ of boilings 10 minutes; (7) grind to form mud;

Second step, press the prescription of the bright potato saqima of above-mentioned potato with the flour of above-mentioned made, maltose, Icing Sugar, egg, white sugar, mashed potatoes, water and auxiliary material mix, fermented 4-6 hour, form flat with multiple roll oodle maker pressure surface, (face that will ferment is pressed into flat through the multiple roll oodle maker in granulation, thickness is roughly about 3mm, after being rolled into strip, cut off the granule of growing into 2cm, place 1 hour face of waking up), in 175-178 ℃ of temperature, with the fried 3-5 of the granule after the above-mentioned granulation minute, mix sugar and (make malt syrup with the maltose in the batching, 65% malt syrup is admixed in the particle after fried), moulding, stripping and slicing, packing warehouse-in.

Beneficial effect of the present invention is: the potato saqima that the present invention is made by the mashed potatoes that potato is made is without wastage of material, quality and type requirements to potato are not high, the existing potato of China just can be satisfied it to the selection of raw material, can contribute for the deep processing of China potato, manufacture craft by mashed potatoes, the network structure of starch is further expanded, cross, make crude fibre further softening, with starch mesh network weave in, form a pliable and tough integral body, can guarantee the moulding of potato saqima, and mouthfeel is good, has satisfied people to changing the taste requirement of potato.

The specific embodiment

The bright potato saqima of a kind of potato, constituent and the parts by weight of its raw material are as follows, 0.3 part to 0.5 part of 20 parts to 22 parts in flour, 15 parts to 17 parts of maltose, 11 parts to 13 parts of Icing Sugar, 3 parts to 5 parts in egg, 2 parts to 4 parts of white sugar, 31 parts to 33 parts of mashed potatoess, 9 parts to 11 parts in water and auxiliary material.

Constituent and the parts by weight of auxiliary material described above are as follows: 0.03 part to 0.04 part of 0.04 part to 0.05 part of baking powder, 0.2 part to 0.25 part of soda ash, 0.01 part to 0.02 part in yeast and citric acid.

The preparation method of the bright potato saqima of above-mentioned potato may further comprise the steps:

The first step, the preparation method of mashed potatoes: (1) is cleaned; (2) decortication; (3) dice; (4) rinsing; (5) precooked 10 minutes at 75 ℃-85 ℃; (6) 95 ℃ of-105 ℃ of boilings 10 minutes; (7) grind to form mud;

Second step, press the prescription of the bright potato saqima of above-mentioned potato with the flour of above-mentioned made, maltose, Icing Sugar, egg, white sugar, mashed potatoes, water and auxiliary material mix, fermented 4-6 hour, form flat with multiple roll oodle maker pressure surface, (face that will ferment is pressed into flat through the multiple roll oodle maker in granulation, thickness is roughly about 3mm, after being rolled into strip, cut off the granule of growing into 2cm, place 1 hour face of waking up), in 175-178 ℃ of temperature, with the fried 3-5 of the granule after the above-mentioned granulation minute, mix sugar and (make malt syrup with the maltose in the batching, 65% malt syrup is admixed in the particle after fried), moulding, stripping and slicing, packing warehouse-in.

Claims (3)

1. the bright potato saqima of a potato, it is characterized in that: constituent and the parts by weight of its raw material are as follows, 0.3 part to 0.5 part of 20 parts to 22 parts in flour, 15 parts to 17 parts of maltose, 11 parts to 13 parts of Icing Sugar, 3 parts to 5 parts in egg, 2 parts to 4 parts of white sugar, 31 parts to 33 parts of mashed potatoess, 9 parts to 11 parts in water and auxiliary material.

2. the bright potato saqima of potato as claimed in claim 1, it is characterized in that: constituent and the parts by weight of auxiliary material described above are as follows, 0.03 part to 0.04 part of 0.04 part to 0.05 part of baking powder, 0.2 part to 0.25 part of soda ash, 0.01 part to 0.02 part in yeast and citric acid.

3. the preparation method of the bright potato saqima of potato as claimed in claim 1, preparation method may further comprise the steps:

The first step, the preparation method of mashed potatoes: (1) is cleaned; (2) decortication; (3) dice; (4) rinsing; (5) precooked 10 minutes at 75 ℃-85 ℃; (6) 95 ℃ of-105 ℃ of boilings 10 minutes; (7) grind to form mud;

Second step, press the prescription of the bright potato saqima of above-mentioned potato with the flour of above-mentioned made, maltose, Icing Sugar, egg, white sugar, mashed potatoes, water and auxiliary material mix, fermented 4-6 hour, form flat with multiple roll oodle maker pressure surface, (face that will ferment is pressed into flat through the multiple roll oodle maker in granulation, thickness is roughly about 3mm, after being rolled into strip, cut off the granule of growing into 2cm, place 1 hour face of waking up), in 175-178 ℃ of temperature, with the fried 3-5 of the granule after the above-mentioned granulation minute, mix sugar and (make malt syrup with the maltose in the batching, 65% malt syrup is admixed in the particle after fried), moulding, stripping and slicing, packing warehouse-in.