CN103081966A - Purple potato flapjack and manufacturing method of the same - Google Patents
Purple potato flapjack and manufacturing method of the same Download PDFInfo
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- CN103081966A CN103081966A CN2013100635787A CN201310063578A CN103081966A CN 103081966 A CN103081966 A CN 103081966A CN 2013100635787 A CN2013100635787 A CN 2013100635787A CN 201310063578 A CN201310063578 A CN 201310063578A CN 103081966 A CN103081966 A CN 103081966A
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Abstract
The invention relates to a purple potato flapjack and a manufacturing method of the purple potato flapjack and belongs to the technical field of food. The purple potato flapjack is composed of the following materials: by weight, 80-100 parts of purple potato power, 20-30 parts of flour, 10-15 parts of egg white, 40-50 parts of spinach, 10-20 parts of cheese, 5-15 parts of chopped green onion, 3-8 parts of salt, 2-5 parts of sugar, 3-5 parts of five spice powder and 2-5 parts of sesame oil. The purple potato power is used as main materials of the purple potato flapjack. The purple potato flapjack has nutrient content of ordinary sweet potato, and in addition, is rich in selenium, ferrum element and anthocyanin to a certain extent, is full of nutriments, and has functions of preventing hypertension, relieving dyshepatia and cancer resistance. Because the spinach and the cheese are matched, the purple potato flapjack is very high in nutritive value, easy to manufacture and suitable for the young who are busy to have a try in person.
Description
Technical field
The present invention relates to purple potato pancake and preparation method thereof, belong to food technology field.
Background technology
Pancake is a kind of staple food of northern area, and primary raw material is flour, is aided with egg, sesame, green pepper, spring onion etc., and main nutrient composition is carbohydrate, protein, fat etc., nutritional sufficiency and enriching.The processing method that flour is commonly used has steaming, boil, explode, iron, bake etc., and preparation method is different, and the nutrient loss degree is difference also.The nutrient loss of pancake is less, so be subject to liking of people.But existing pancake taste is too single, and way is very complicated, and general young man has no time oneself in person to do, and nutrition arrangement is also unbalanced.
Summary of the invention
The object of the invention is to solve the weak point that above-mentioned prior art exists, provide a kind of and arrange in pairs or groups rationally, the purple potato pancake of multiple tastes, nutrient health and preparation method thereof.
The present invention is achieved by the following technical solutions:
Purple potato pancake, its special character is to be comprised of following raw material by weight ratio: purple sweet potato powder 80-100 part, flour 20-30 part, egg white 10-15 part, spinach 40-50 part, cheese 10-20 part, chopped spring onion 5-15 part, salt 3-8 part, sugared 2-5 part, five-spice powder 3-5 part, sesame oil 2-5 part;
Described purple potato pancake is comprised of following raw material by weight ratio: purple sweet potato powder 90-100 part, flour 25-30 part, egg white 12-15 part, spinach 45-50 part, cheese 12-20 part, chopped spring onion 8-15 part, salt 4-8 part, sugared 3-5 part, five-spice powder 3-5 part, sesame oil 3-5 part;
Described purple potato pancake is comprised of following raw material by optimum weight part proportioning: 90 parts of purple sweet potato powders, 20 parts, flour, 15 parts, egg white, 50 parts of spinach, 15 parts, cheese, 10 parts of chopped spring onion, 5 parts of salt, 3 parts of sugar, 5 parts of five-spice powders, 4 parts of sesame oil;
The preparation method of purple potato pancake, its special character is to comprise the following steps:
(1) at first purple sweet potato powder, flour, egg white are mixed, add water and stir into batter;
(2) again spinach, cheese are admixed in batter;
(3) add again salt, sugar, five-spice powder, sesame oil to carry out seasoning in batter, put at last chopped spring onion and stir;
(4) batter is poured in pan, shakeout, ironed 2-4 minute, turn over after moulding to iron again to another side and got final product in 2-3 minute.
Purple potato pancake of the present invention adopts purple sweet potato powder as primary raw material, and purple potato also is rich in selenium element, ferro element and anthocyanidin except the nutritional labeling with common Ipomoea batatas, nutritious, has certain preventing hypertension, alleviates dyshepatia, anticancer function.Be equipped with again spinach and cheese, make the nutritive value of pancake itself very high, and way be simple, be fit to busy young man and in person attempt.
The specific embodiment
Below provide the specific embodiment of the present invention, be used for formation of the present invention is described in further detail.
Embodiment 1
The purple potato pancake of the present embodiment is comprised of following raw material by weight ratio: 80 parts of purple sweet potato powders, 20 parts, flour, 10 parts, egg white, 40 parts of spinach, 10 parts, cheese, 5 parts of chopped spring onion, 3 parts of salt, 2 parts of sugar, 3 parts of five-spice powders, 2 parts of sesame oil.
Embodiment 2
The purple potato pancake of the present embodiment is comprised of following raw material by weight ratio: 100 parts of purple sweet potato powders, 30 parts, flour, 15 parts, egg white, 50 parts of spinach, 20 parts, cheese, 15 parts of chopped spring onion, 8 parts of salt, 5 parts of sugar, 5 parts of five-spice powders, 5 parts of sesame oil.
Embodiment 3
The purple potato pancake of the present embodiment is comprised of following raw material by weight ratio: 85 parts of purple sweet potato powders, 30 parts, flour, 12 parts, egg white, 46 parts of spinach, 15 parts, cheese, 10 parts of chopped spring onion, 5 parts of salt, 3 parts of sugar, 5 parts of five-spice powders, 5 parts of sesame oil.
Embodiment 4
The purple potato pancake of the present embodiment is comprised of following raw material by optimum weight part proportioning: 90 parts of purple sweet potato powders, 20 parts, flour, 15 parts, egg white, 50 parts of spinach, 15 parts, cheese, 10 parts of chopped spring onion, 5 parts of salt, 3 parts of sugar, 5 parts of five-spice powders, 4 parts of sesame oil.
The preparation method of above purple potato pancake comprises the following steps:
(1) at first purple sweet potato powder, flour, egg white are mixed, add water and stir into batter;
(2) again spinach, cheese are admixed in batter;
(3) add again salt, sugar, five-spice powder, sesame oil to carry out seasoning in batter, put at last chopped spring onion and stir;
(4) batter is poured in pan, shakeout, ironed 3 minutes, turn over after moulding to iron again to another side and got final product in 2 minutes.
Purple potato pancake of the present invention adopts purple sweet potato powder as primary raw material, and purple potato also is rich in selenium element, ferro element and anthocyanidin except the nutritional labeling with common Ipomoea batatas, nutritious, has certain preventing hypertension, alleviates dyshepatia, anticancer function.Be equipped with again spinach and cheese, make the nutritive value of pancake itself very high, and way be simple, be fit to busy young man and in person attempt.
Claims (4)
1. purple potato pancake, is characterized in that being comprised of following raw material by weight ratio: purple sweet potato powder 80-100 part, flour 20-30 part, egg white 10-15 part, spinach 40-50 part, cheese 10-20 part, chopped spring onion 5-15 part, salt 3-8 part, sugared 2-5 part, five-spice powder 3-5 part, sesame oil 2-5 part.
2. purple potato pancake according to claim 1, is characterized in that being comprised of following raw material by weight ratio: purple sweet potato powder 90-100 part, flour 25-30 part, egg white 12-15 part, spinach 45-50 part, cheese 12-20 part, chopped spring onion 8-15 part, salt 4-8 part, sugared 3-5 part, five-spice powder 3-5 part, sesame oil 3-5 part.
3. purple potato pancake according to claim 1, is characterized in that being comprised of following raw material by optimum weight part proportioning: 90 parts of purple sweet potato powders, 20 parts, flour, 15 parts, egg white, 50 parts of spinach, 15 parts, cheese, 10 parts of chopped spring onion, 5 parts of salt, 3 parts of sugar, 5 parts of five-spice powders, 4 parts of sesame oil.
4. the preparation method of according to claim 1-3 described purple potato pancakes is characterized in that comprising the following steps:
(1) at first purple sweet potato powder, flour, egg white are mixed, add water and stir into batter;
(2) again spinach, cheese are admixed in batter;
(3) add again salt, sugar, five-spice powder, sesame oil to carry out seasoning in batter, put at last chopped spring onion and stir;
(4) batter is poured in pan, shakeout, ironed 2-4 minute, turn over after moulding to iron again to another side and got final product in 2-3 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100635787A CN103081966A (en) | 2013-02-28 | 2013-02-28 | Purple potato flapjack and manufacturing method of the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100635787A CN103081966A (en) | 2013-02-28 | 2013-02-28 | Purple potato flapjack and manufacturing method of the same |
Publications (1)
| Publication Number | Publication Date |
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| CN103081966A true CN103081966A (en) | 2013-05-08 |
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| CN2013100635787A Pending CN103081966A (en) | 2013-02-28 | 2013-02-28 | Purple potato flapjack and manufacturing method of the same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960327A (en) * | 2014-04-03 | 2014-08-06 | 江苏农林职业技术学院 | Purple sweet potato and oatmeal cake and preparing method thereof |
| CN103975972A (en) * | 2014-04-29 | 2014-08-13 | 顾大仁 | Nutrition cake for cancer patients to eat |
| CN104738457A (en) * | 2013-12-31 | 2015-07-01 | 宋培荣 | Lotus root cake and producing method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461615A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Purple sweet potato biscuits and preparation method thereof |
-
2013
- 2013-02-28 CN CN2013100635787A patent/CN103081966A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461615A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Purple sweet potato biscuits and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 《http://blog.sina.com.cn/s/blog_5e5dc3f00100tre5.html》 20110607 中国樱桃 菠菜奶酪烙饼-零失败的超简极美快手面食 , * |
| 中国樱桃: "菠菜奶酪烙饼—零失败的超简极美快手面食", 《HTTP://BLOG.SINA.COM.CN/S/BLOG_5E5DC3F00100TRE5.HTML》 * |
| 曲奇吃货: "紫薯烙饼", 《HTTP://WWW.HAODOU.COM/RECIPE/240718》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738457A (en) * | 2013-12-31 | 2015-07-01 | 宋培荣 | Lotus root cake and producing method thereof |
| CN103960327A (en) * | 2014-04-03 | 2014-08-06 | 江苏农林职业技术学院 | Purple sweet potato and oatmeal cake and preparing method thereof |
| CN103975972A (en) * | 2014-04-29 | 2014-08-13 | 顾大仁 | Nutrition cake for cancer patients to eat |
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Application publication date: 20130508 |