CN103478557A - Quick-freezing oat flour cake - Google Patents
Quick-freezing oat flour cake Download PDFInfo
- Publication number
- CN103478557A CN103478557A CN201310403145.1A CN201310403145A CN103478557A CN 103478557 A CN103478557 A CN 103478557A CN 201310403145 A CN201310403145 A CN 201310403145A CN 103478557 A CN103478557 A CN 103478557A
- Authority
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- China
- Prior art keywords
- oat flour
- potato
- quick
- flour cake
- mashed
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- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 46
- 238000007710 freezing Methods 0.000 title abstract description 8
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 108010068370 Glutens Proteins 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000021312 gluten Nutrition 0.000 claims abstract description 12
- 229920001592 potato starch Polymers 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 abstract description 14
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000015277 pork Nutrition 0.000 abstract 1
- 244000075850 Avena orientalis Species 0.000 description 34
- 235000007319 Avena orientalis Nutrition 0.000 description 34
- 150000001875 compounds Chemical class 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 241000607479 Yersinia pestis Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000007558 Avena sp Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a quick-freezing oat flour cake, belonging to the food field. The quick-freezing oat flour cake is prepared from oat flour and mashed potato with weight ratio of 20:(70-80). According to the quick-freezing oat flour cake, the potato and the oat flour are skillfully mixed to be prepared into a product with mixture of the oat flour and the potato, and vital gluten, salt, potato starch, ground lean pork and garlic spread are added in the mixture of the oat flour and the potato to improve elastic, sticky and soft mouthfeel of the oat flour cake and form the product with specific flavor.
Description
Technical field
The present invention relates to a kind of quick-frozen oat flour cake, belong to field of food.
Background technology
Potato is the common dish of a kind of dining table that northern China is abounded with.It not only is of high nutritive value, and contains medical value more widely.Contain multiple anti-ageing composition in potato, especially with carrotene, Cobastab
1, Cobastab
2, six kinds of compositions such as vitamin E, vitamin C and potassium are the most outstanding.Potato can be widely used in food, medicine and other fields, have the prevention of intestinal gastric disease, anti-ageing, anti-oxidant, reduce cholesterol, prevent artery sclerosis, the effect such as benefiting qi and nourishing blood, brain tonic and intelligence development.
The nutritive value of naked oats is very high, unique flavor, the twice left and right that its protein content is rice, wheat, dietary fiber is more than three times, fat is more than five times, and the linoleic acid that contains the lipopenicillinase drug action in fat reaches more than 38%, therefore oat flour is more and more liked by people in recent years, by the elderly, diabetes, overweight people as health food.
The eating method of tradition oat flour be mostly it is scalded with hot water and after by its stranding or compressing, cook or soup boils instant.Can only now do existing food and can't carry out preservation and complex manufacturing technology, even be able to eat oat flour goods in the north that abounds with oat flour, also need several hours, and must have elaborate dip in the material matched.The eater needs to be grasped certain finishing technique simultaneously, and therefore edible being restricted, can not extensively eat
Summary of the invention
The object of the present invention is to provide a kind of nutrient health, the quick-frozen oat flour cake of unique flavor.
Technical solution
Quick-frozen oat flour cake of the present invention, comprise following raw materials according, and composition by weight is, oat flour: mashed potatoes=20:70～80.
Preferred version of the present invention: major ingredient of the present invention is oat flour and mashed potatoes, also comprise, Gluten, salt, potato starch, throw-out meat gruel, mashed garlic batching, composition by weight is: oat flour: mashed potatoes: Gluten: salt: potato starch: throw-out meat gruel: mashed garlic=20:70～80:1～1.5:1.5～2:4～10:5～8:2～3.
Advantage of the present invention:
The present invention mixes potato and oat flour dexterously and makes a kind of oat flour potato mixed product, add Gluten, salt, potato starch, throw-out meat gruel, mashed garlic in oat flour and mashed potatoes compound, reach elasticity, the glutinous soft mouthfeel that increases the oat flour cake and the local flavor that forms the product uniqueness.
Goods are stored more than 6 months after the quick-frozen packing under the condition of refrigeration, and what be convenient for people to is edible, can realize commercially producing.
The goods entrance is glutinous soft, and unique flavor is nutritious.Replace the staple foods or therewith edible such as rice, steamed bun, can allow people also obtain health when enjoyment is delicious.And make it obtain long-term preservation and can be used as a kind of commodity to sell by the freezing technology, also bring convenience to the consumer when meeting people to food nutrition healthy consumption demand.
The accompanying drawing explanation
Fig. 1 is process chart of the present invention.
The specific embodiment
Embodiment 1:
Raw material comprises: oat flour, potato, throw-out meat gruel, Gluten, salt, potato starch, mashed garlic.
(1) at first choose fresh, without the potato of disease and pest, clean up, put into boiling ripe (approximately 1 hour) in pot.
(2) after the mellow soil beans take the dish out of the pot, peeling immediately, put into rapidly extruder extruding 4～5 times, and extruding force is 4～6kg/cm
2make mashed potatoes.
(3) get 60 parts of mashed potatoess, 20 parts of oat flours, put into mashed potatoes by oat flour and mixed, then add 1 part of Gluten, then mix, standby.
(4) by step 3) standby premix and system evenly, with extruder extruding 4～5 times, extruding force is 4～6kg/cm
2.Add again 1.5 portions of salt in dough mixing machine continuation and face until it is even.
(5) add 4 parts of potato starches, 5 parts of throw-out meat gruels, 2 portions of mashed garlic in the compound of step 4) after, continuation and face in dough mixing machine are until the uniform and smooth exquisiteness of dough surface again.
(6) dough in step 5) is divided into to little dough of uniform size, little dough is twisted into to the circular oat flour cake of long 6～7cm, wide 3cm ellipse or diameter 5cm.
(7) by the oat flour cake of step 6) moulding freezing 30min～1h under-18 ℃～-40 ℃ conditions, after packing with OPP/CPP or PET/CPP composite material sealing, under-10 ℃～-18 ℃ conditions, refrigerate, obtain quick-frozen oat flour cake finished product, put into steamer when edible and steam 8～10min edible, or eat after putting into the oil cauldron frying after steamer steaming 5～7min.
Embodiment 2:
Raw material comprises: oat flour, potato, throw-out meat gruel, Gluten, salt, potato starch, mashed garlic.
(1) at first choose fresh, without the potato of disease and pest, clean up, put into boiling ripe (approximately 1 hour) in pot.
(2) after the mellow soil beans take the dish out of the pot, peeling immediately, put into rapidly extruder extruding 4～5 times, and extruding force is 4～6kg/cm
2make mashed potatoes.
(3) get 70 parts of mashed potatoess, 20 parts of oat flours, put into mashed potatoes by oat flour and mixed, then add 1.4 parts of Glutens, then mix, standby.
(4) by step 3) standby premix and system evenly, with extruder extruding 4～5 times, extruding force is 4～6kg/cm
2.Add again 1.5 portions of salt in dough mixing machine continuation and face until it is even.
(5) add 6.5 parts of potato starches, 6.5 parts of throw-out meat gruels, 3 portions of mashed garlic in the compound of step 4) after, continuation and face in dough mixing machine are until the uniform and smooth exquisiteness of dough surface again.
(6) dough in step 5) is divided into to little dough of uniform size, little dough is twisted into to the circular oat flour cake of long 6～7cm, wide 3cm ellipse or diameter 5cm.
(7) by the oat flour cake of step 6) moulding freezing 30min～1h under-18 ℃～-40 ℃ conditions, after packing with OPP/CPP or PET/CPP composite material sealing, under-10 ℃～-18 ℃ conditions, refrigerate, obtain quick-frozen oat flour cake finished product, put into steamer when edible and steam 8～10min edible, or eat after putting into the oil cauldron frying after steamer steaming 5～7min.
Embodiment 3:
Raw material comprises: oat flour, potato, throw-out meat gruel, Gluten, salt, potato starch, mashed garlic.
(1) at first choose fresh, without the potato of disease and pest, clean up, put into boiling ripe (approximately 1 hour) in pot.
(2) after the mellow soil beans take the dish out of the pot, peeling immediately, put into rapidly extruder extruding 4～5 times, and extruding force is 4～6kg/cm
2make mashed potatoes.
(3) get 80 parts of mashed potatoess, 20 parts of oat flours, put into mashed potatoes by oat flour and mixed, then add 1.5 parts of Glutens, then mix, standby.
(4) by step 3) standby premix and system evenly, with extruder extruding 4～5 times, extruding force is 4～6kg/cm
2.Add again 2 portions of salt in dough mixing machine continuation and face until it is even.
(5) add 10 parts of potato starches, 8 parts of throw-out meat gruels, 3 portions of mashed garlic in the compound of step 4) after, continuation and face in dough mixing machine are until the uniform and smooth exquisiteness of dough surface again.
(6) dough in step 5) is divided into to little dough of uniform size, little dough is twisted into to the circular oat flour cake of long 6～7cm, wide 3cm ellipse or diameter 5cm.
(7) by the oat flour cake of step 6) moulding freezing 30min～1h under-18 ℃～-40 ℃ conditions, after packing with OPP/CPP or PET/CPP composite material sealing, under-10 ℃～-18 ℃ conditions, refrigerate, obtain quick-frozen oat flour cake finished product, put into steamer when edible and steam 8～10min edible, or eat after putting into the oil cauldron frying after steamer steaming 5～7min.
Claims (2)
1. quick-frozen oat flour cake, is characterized in that, comprises following raw materials according, and composition by weight is, oat flour: mashed potatoes=20:70～80.
2. quick-frozen oat flour cake according to claim 1, it is characterized in that, raw material also comprises, Gluten, salt, potato starch, throw-out meat gruel, mashed garlic batching, composition by weight is: oat flour: mashed potatoes: Gluten: salt: potato starch: throw-out meat gruel: mashed garlic=20:70～80:1～1.5:1.5～2:4～10:5～8:2～3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310403145.1A CN103478557A (en) | 2013-09-06 | 2013-09-06 | Quick-freezing oat flour cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310403145.1A CN103478557A (en) | 2013-09-06 | 2013-09-06 | Quick-freezing oat flour cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478557A true CN103478557A (en) | 2014-01-01 |
Family
ID=49819419
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310403145.1A Pending CN103478557A (en) | 2013-09-06 | 2013-09-06 | Quick-freezing oat flour cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478557A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336497A (en) * | 2014-11-19 | 2015-02-11 | 苏州大福外贸食品有限公司 | Preparation method of quick-frozen oat noodles |
| CN104886504A (en) * | 2015-04-30 | 2015-09-09 | 山西薯宴食品有限公司 | Potato whole flour and staple food prepared by employing same |
| CN104886443A (en) * | 2015-04-30 | 2015-09-09 | 山西薯宴食品有限公司 | Special flour for potato steamed bun for taking potatoes as staple food |
| CN105192637A (en) * | 2015-11-05 | 2015-12-30 | 中国农业科学院农产品加工研究所 | Instant potato castanopsis you-face kao lao lao and producing method thereof |
| CN109349563A (en) * | 2018-11-06 | 2019-02-19 | 李建兵 | Potato prepared food and preparation method thereof |
-
2013
- 2013-09-06 CN CN201310403145.1A patent/CN103478557A/en active Pending
Non-Patent Citations (4)
| Title |
|---|
| 林海萍: "莜面美味－擦山药鱼", 《中国食品》 * |
| 王国泽: "莜麦的加工及综合利用前景", 《内蒙古农业大学学报》 * |
| 王德功: "《右玉风味》", 30 April 2011 * |
| 贺荣平: "马铃薯系列产品的开发与加工", 《农产品加工》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336497A (en) * | 2014-11-19 | 2015-02-11 | 苏州大福外贸食品有限公司 | Preparation method of quick-frozen oat noodles |
| CN104886504A (en) * | 2015-04-30 | 2015-09-09 | 山西薯宴食品有限公司 | Potato whole flour and staple food prepared by employing same |
| CN104886443A (en) * | 2015-04-30 | 2015-09-09 | 山西薯宴食品有限公司 | Special flour for potato steamed bun for taking potatoes as staple food |
| CN105192637A (en) * | 2015-11-05 | 2015-12-30 | 中国农业科学院农产品加工研究所 | Instant potato castanopsis you-face kao lao lao and producing method thereof |
| CN109349563A (en) * | 2018-11-06 | 2019-02-19 | 李建兵 | Potato prepared food and preparation method thereof |
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Application publication date: 20140101 |