CN103125870A - Potato salad and preparation method of potato salad - Google Patents
Potato salad and preparation method of potato salad Download PDFInfo
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- CN103125870A CN103125870A CN2012105884828A CN201210588482A CN103125870A CN 103125870 A CN103125870 A CN 103125870A CN 2012105884828 A CN2012105884828 A CN 2012105884828A CN 201210588482 A CN201210588482 A CN 201210588482A CN 103125870 A CN103125870 A CN 103125870A
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Abstract
The invention relates to a potato salad and a preparation method of the potato salad. The potato salad comprises potatoes, leaf lettuces, carrot strips, white radish strips, cherry tomatoes, green soya beans, corn kernels, salad dressing and sushi vinegar. According to the part by weight, the potatoes are 3-5 parts; the leaf lettuces are 0.7-1.2 parts; the carrot strips are 0.7-1.2 parts; the white radish strips are 0.7-1.2 parts; the cherry tomatoes are 0.7-1.2 parts; the green soya beans are 0.2-0.4 part; the corn kernels are 0.2-0.4 part; the salad dressing is 0.3-0.5 part; and the sushi vinegar is 0.7-1.2 parts. All components of food materials are combined in an organic mode and supplement each other. As for the manufacturing method, the potatoes are manufactured in an oven in a baking mode instead of a cooking method or a water proof steaming method. The proportion of crystal water in the potatoes is reduced to the maximum limit, and the potatoes are enabled to maintain sandiness taste. When the temperature of the potatoes reaches over 80 DEG C, the sushi vinegar is added and is stirred by a stirring machine to be blocky. Irritant taste in the sushi vinegar is enabled to volatilize, and the mouthfeel and the taste of the whole potato salad are improved.
Description
Technical field
The present invention relates to the food industrialization production field, relate in particular to a kind of Potato salad and preparation method thereof.
Background technology
Potato salad is the private savings dish take potato and mayonnaise as main food materials, and delicious look beautiful, refrigerant tasty and refreshing, and nutritive value is abundant.The method for cooking that in existing Potato salad, potato adopts or water proof steaming method system, in potato, the crystallization water content of starch is high, the sandy mouthfeel of potato reduces greatly, and present Potato salad is when adding sushi vinegar, wait until that generally potato is cooled to below 10 degrees centigrade, the contained excitant sense of taste of sushi vinegar has no idea to volatilize, and makes whole Potato salad sense of taste reduce.
Summary of the invention
Technical problem to be solved by this invention is, overcomes the deficiencies in the prior art, and a kind of Potato salad that improves mouthfeel and sense of taste and preparation method thereof is provided.
The present invention is achieved by the following technical programs:
A kind of Potato salad, by potato, leaf romaine lettuce, sliced carrot, the ternip silk, cherry tomato, green soya bean, iblet, mayonnaise, sushi vinegar forms, by its parts by weight potato 3-5 part, leaf romaine lettuce 0.7-1.2 part, sliced carrot 0.7-1.2 part, ternip silk 0.7-1.2 part, cherry tomato 0.7-1.2 part, green soya bean 0.2-0.4 part, iblet 0.2-0.4 part, mayonnaise 0.3-0.5 part, sushi vinegar 0.7-1.2 part.
Preferably, above-mentioned Potato salad, described parts by weight are: 3 parts, potato, 0.7 part, leaf romaine lettuce, 0.7 part of sliced carrot, 0.7 part of ternip silk, 0.7 part of cherry tomato, 0.2 part, green soya bean, 0.2 part of iblet, 0.3 part of mayonnaise, 0.7 part of sushi vinegar.
Preferably, above-mentioned Potato salad, described parts by weight are: 5 parts, potato, 1.2 parts, leaf romaine lettuce, 1.2 parts of sliced carrots, 1.2 parts of ternip silks, 1.2 parts of cherry tomatos, 0.4 part, green soya bean, 0.4 part of iblet, 0.5 part of mayonnaise, 1.2 parts of sushi vinegar.
Preferably, above-mentioned Potato salad, described parts by weight are: 4 parts, potato, 1 part, leaf romaine lettuce, 1 part of sliced carrot, 1 part of ternip silk, 1 part of cherry tomato, 0.3 part, green soya bean, 0.3 part of iblet, 0.4 part of mayonnaise, 1 part of sushi vinegar.
The preparation method of above-mentioned Potato salad comprises the following steps:
(1) take by weight food materials: potato 3-5 part, leaf romaine lettuce 0.7-1.2 part, sliced carrot 0.7-1.2 part, ternip silk 0.7-1.2 part, cherry tomato 0.7-1.2 part, green soya bean 0.2-0.4 part, iblet 0.2-0.4 part, mayonnaise 0.3-0.5 part, sushi vinegar 0.7-1.2 part;
(2) potato that takes in step (1) is cleaned, entered the fiery 180 degree baking boxs in tunnel type baking oven up and down, baking 1.5 hours;
(3) potato in step (2) is taken out, also more than 80 degrees centigrade the time, add sushi vinegar when potato, use mixer, stir into bulk;
(4) mixture in step (3) is beaten be chilled to below 10 degrees centigrade;
(5) admix mayonnaise, leaf romaine lettuce, sliced carrot, ternip silk, cherry tomato, green soya bean, iblet in step (1) parts by weight ratio.
Preferably, the preparation method of above-mentioned Potato salad, the parts by weight that take food materials in described step (1) are: 3 parts, potato, 0.7 part, leaf romaine lettuce, 0.7 part of sliced carrot, 0.7 part of ternip silk, 0.7 part of cherry tomato, 0.2 part, green soya bean, 0.2 part of iblet, 0.3 part of mayonnaise, 0.7 part of sushi vinegar.
Preferably, the preparation method of above-mentioned Potato salad, the parts by weight that take food materials in described step (1) are: 5 parts, potato, 1.2 parts, leaf romaine lettuce, 1.2 parts of sliced carrots, 1.2 parts of ternip silks, 1.2 parts of cherry tomatos, 0.4 part, green soya bean, 0.4 part of iblet, 0.5 part of mayonnaise, 1.2 parts of sushi vinegar.
Preferably, the preparation method of above-mentioned Potato salad, the parts by weight that take food materials in described step (1) are: 4 parts, potato, 1 part, leaf romaine lettuce, 1 part of sliced carrot, 1 part of ternip silk, 1 part of cherry tomato, 0.3 part, green soya bean, 0.3 part of iblet, 0.4 part of mayonnaise, 1 part of sushi vinegar.
The invention has the beneficial effects as follows:
The present invention is with each component food materials organic assembling, complement each other, on preparation method, potato replaces method for cooking or water proof steaming method system in the baking box baking, to reduce to greatest extent the ratio of potato intercrystalline water, make potato keep sandy mouthfeel, also more than 80 degrees centigrade the time, add sushi vinegar at potato, use mixer, stir into bulk, make sushi vinegar internal stimulus nature and flavor sense volatilization, improved mouthfeel and the sense of taste of whole Potato salad.
The specific embodiment
In order to make those skilled in the art understand better technical scheme of the present invention, the present invention is described in further detail below in conjunction with most preferred embodiment.
Embodiment 1
A kind of Potato salad, by potato, leaf romaine lettuce, sliced carrot, the ternip silk, cherry tomato, green soya bean, iblet, mayonnaise, sushi vinegar forms, described parts by weight are: potato 3kg, leaf romaine lettuce 0.7kg, sliced carrot 0.7kg, ternip silk 0.7kg, cherry tomato 0.7kg, green soya bean 0.2kg, iblet 0.2kg, mayonnaise 0.3kg, sushi vinegar 0.7kg.
The preparation method of above-mentioned Potato salad comprises the following steps:
(1) take by weight food materials: potato 3kg, leaf romaine lettuce 0.7kg, sliced carrot 0.7kg, ternip silk 0.7kg, cherry tomato 0.7kg, green soya bean 0.2kg, iblet 0.2kg, mayonnaise 0.3kg, sushi vinegar 0.7kg;
(2) potato that takes in step (1) is cleaned, entered the fiery 180 degree baking boxs in tunnel type baking oven up and down, baking 1.5 hours;
(3) potato in step (2) is taken out, also more than 80 degrees centigrade the time, add sushi vinegar when potato, use mixer, stir into bulk;
(4) mixture in step (3) is beaten be chilled to below 10 degrees centigrade;
(5) admix mayonnaise, leaf romaine lettuce, sliced carrot, ternip silk, cherry tomato, green soya bean, iblet in step (1) parts by weight ratio.
Embodiment 2
A kind of Potato salad, by potato, leaf romaine lettuce, sliced carrot, the ternip silk, cherry tomato, green soya bean, iblet, mayonnaise, sushi vinegar forms, described parts by weight are: potato 5kg, leaf romaine lettuce 1.2kg, sliced carrot 1.2kg, ternip silk 1.2kg, cherry tomato 1.2kg, green soya bean 0.4kg, iblet 0.4kg, mayonnaise 0.5kg, sushi vinegar 1.2kg.
The preparation method of above-mentioned Potato salad comprises the following steps:
(1) take by weight food materials: potato 5kg, leaf romaine lettuce 1.2kg, sliced carrot 1.2kg, ternip silk 1.2kg, cherry tomato 1.2kg, green soya bean 0.4kg, iblet 0.4kg, mayonnaise 0.5kg, sushi vinegar 1.2kg;
(2) potato that takes in step (1) is cleaned, entered the fiery 180 degree baking boxs in tunnel type baking oven up and down, baking 1.5 hours;
(3) potato in step (2) is taken out, also more than 80 degrees centigrade the time, add sushi vinegar when potato, use mixer, stir into bulk;
(4) mixture in step (3) is beaten be chilled to below 10 degrees centigrade;
(5) admix mayonnaise, leaf romaine lettuce, sliced carrot, ternip silk, cherry tomato, green soya bean, iblet in step (1) parts by weight ratio.
Embodiment 3
A kind of Potato salad, by potato, leaf romaine lettuce, sliced carrot, the ternip silk, cherry tomato, green soya bean, iblet, mayonnaise, sushi vinegar forms, described parts by weight are: potato 4kg, leaf romaine lettuce 1kg, sliced carrot 1kg, ternip silk 1kg, cherry tomato 1kg, green soya bean 0.3kg, iblet 0.3kg, mayonnaise 0.4kg, sushi vinegar 1kg.
The preparation method of above-mentioned Potato salad comprises the following steps:
(1) take by weight food materials: potato 4kg, leaf romaine lettuce 1kg, sliced carrot 1kg, ternip silk 1kg, cherry tomato 1kg, green soya bean 0.3kg, iblet 0.3kg, mayonnaise 0.4kg, sushi vinegar 1kg;
(2) potato that takes in step (1) is cleaned, entered the fiery 180 degree baking boxs in tunnel type baking oven up and down, baking 1.5 hours;
(3) potato in step (2) is taken out, also more than 80 degrees centigrade the time, add sushi vinegar when potato, use mixer, stir into bulk;
(4) mixture in step (3) is beaten be chilled to below 10 degrees centigrade;
(5) admix mayonnaise, leaf romaine lettuce, sliced carrot, ternip silk, cherry tomato, green soya bean, iblet in step (1) parts by weight ratio.
The present invention is with each component food materials organic assembling, complement each other, on preparation method, potato replaces method for cooking or water proof steaming method system in the baking box baking, to reduce to greatest extent the ratio of potato intercrystalline water, make potato keep sandy mouthfeel, also more than 80 degrees centigrade the time, add sushi vinegar at potato, use mixer, stir into bulk, make sushi vinegar internal stimulus nature and flavor sense volatilization, improved mouthfeel and the sense of taste of whole Potato salad.
Each amounts of components of the described food materials of one of above-described embodiment is increased or reduces according to same ratio, and the parts by weight relation of each component of gained all belongs to protection scope of the present invention.
The above is only the preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (8)
1. a Potato salad, is characterized in that, by potato, and the leaf romaine lettuce, sliced carrot, ternip silk, cherry tomato, green soya bean, iblet, mayonnaise, sushi vinegar forms, by its parts by weight potato 3-5 part, leaf romaine lettuce 0.7-1.2 part, sliced carrot 0.7-1.2 part, ternip silk 0.7-1.2 part, cherry tomato 0.7-1.2 part, green soya bean 0.2-0.4 part, iblet 0.2-0.4 part, mayonnaise 0.3-0.5 part, sushi vinegar 0.7-1.2 part.
2. a kind of Potato salad according to claim 1, is characterized in that, described parts by weight are: 3 parts, potato, 0.7 part, leaf romaine lettuce, 0.7 part of sliced carrot, 0.7 part of ternip silk, 0.7 part of cherry tomato, 0.2 part, green soya bean, 0.2 part of iblet, 0.3 part of mayonnaise, 0.7 part of sushi vinegar.
3. a kind of Potato salad according to claim 1, is characterized in that, described parts by weight are: 5 parts, potato, 1.2 parts, leaf romaine lettuce, 1.2 parts of sliced carrots, 1.2 parts of ternip silks, 1.2 parts of cherry tomatos, 0.4 part, green soya bean, 0.4 part of iblet, 0.5 part of mayonnaise, 1.2 parts of sushi vinegar.
4. a kind of Potato salad according to claim 1, is characterized in that, described parts by weight are: 4 parts, potato, 1 part, leaf romaine lettuce, 1 part of sliced carrot, 1 part of ternip silk, 1 part of cherry tomato, 0.3 part, green soya bean, 0.3 part of iblet, 0.4 part of mayonnaise, 1 part of sushi vinegar.
5. the preparation method of a Potato salad, is characterized in that, comprises the following steps:
(1) take by weight food materials: potato 3-5 part, leaf romaine lettuce 0.7-1.2 part, sliced carrot 0.7-1.2 part, ternip silk 0.7-1.2 part, cherry tomato 0.7-1.2 part, green soya bean 0.2-0.4 part, iblet 0.2-0.4 part, mayonnaise 0.3-0.5 part, sushi vinegar 0.7-1.2 part;
(2) potato that takes in step (1) is cleaned, entered the fiery 180 degree baking boxs in tunnel type baking oven up and down, baking 1.5 hours;
(3) potato in step (2) is taken out, also more than 80 degrees centigrade the time, add sushi vinegar when potato, use mixer, stir into bulk;
(4) mixture in step (3) is beaten be chilled to below 10 degrees centigrade;
(5) admix mayonnaise, leaf romaine lettuce, sliced carrot, ternip silk, cherry tomato, green soya bean, iblet in step (1) parts by weight ratio.
6. the preparation method of a kind of Potato salad according to claim 5, it is characterized in that, the parts by weight that take food materials in described step (1) are: 3 parts, potato, 0.7 part, leaf romaine lettuce, 0.7 part of sliced carrot, 0.7 part of ternip silk, 0.7 part of cherry tomato, 0.2 part, green soya bean, 0.2 part of iblet, 0.3 part of mayonnaise, 0.7 part of sushi vinegar.
7. the preparation method of a kind of Potato salad according to claim 5, it is characterized in that, the parts by weight that take food materials in described step (1) are: 5 parts, potato, 1.2 parts, leaf romaine lettuce, 1.2 parts of sliced carrots, 1.2 parts of ternip silks, 1.2 parts of cherry tomatos, 0.4 part, green soya bean, 0.4 part of iblet, 0.5 part of mayonnaise, 1.2 parts of sushi vinegar.
8. the preparation method of a kind of Potato salad according to claim 5, it is characterized in that, the parts by weight that take food materials in described step (1) are: 4 parts, potato, 1 part, leaf romaine lettuce, 1 part of sliced carrot, 1 part of ternip silk, 1 part of cherry tomato, 0.3 part, green soya bean, 0.3 part of iblet, 0.4 part of mayonnaise, 1 part of sushi vinegar.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012105884828A CN103125870A (en) | 2012-12-31 | 2012-12-31 | Potato salad and preparation method of potato salad |
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| CN2012105884828A CN103125870A (en) | 2012-12-31 | 2012-12-31 | Potato salad and preparation method of potato salad |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584016A (en) * | 2013-11-15 | 2014-02-19 | 刘逸婷 | Green salad and preparation method thereof |
| CN105410776A (en) * | 2015-12-15 | 2016-03-23 | 中国农业大学 | Method capable of prolonging shelf life of potato salad and potato salad prepared through method |
| CN105962203A (en) * | 2016-06-03 | 2016-09-28 | 云南云米线科技有限公司 | Making method of coarse cereal and potato hamburgers |
| CN106213288A (en) * | 2016-07-26 | 2016-12-14 | 陈凯 | A kind of spleen invigorating salad |
| CN115553453A (en) * | 2022-10-22 | 2023-01-03 | 厚德食品股份有限公司 | Potato flavor salad sauce manufacturing method and raw material unfreezing equipment thereof |
-
2012
- 2012-12-31 CN CN2012105884828A patent/CN103125870A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584016A (en) * | 2013-11-15 | 2014-02-19 | 刘逸婷 | Green salad and preparation method thereof |
| CN105410776A (en) * | 2015-12-15 | 2016-03-23 | 中国农业大学 | Method capable of prolonging shelf life of potato salad and potato salad prepared through method |
| CN105410776B (en) * | 2015-12-15 | 2019-03-26 | 中国农业大学 | A kind of method extending Potato salad shelf life and the Potato salad being prepared by this method |
| CN105962203A (en) * | 2016-06-03 | 2016-09-28 | 云南云米线科技有限公司 | Making method of coarse cereal and potato hamburgers |
| CN106213288A (en) * | 2016-07-26 | 2016-12-14 | 陈凯 | A kind of spleen invigorating salad |
| CN115553453A (en) * | 2022-10-22 | 2023-01-03 | 厚德食品股份有限公司 | Potato flavor salad sauce manufacturing method and raw material unfreezing equipment thereof |
| CN115553453B (en) * | 2022-10-22 | 2023-11-21 | 厚德食品股份有限公司 | Potato-flavor salad sauce manufacturing method and raw material thawing equipment thereof |
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Application publication date: 20130605 |