CN103766812A - Lychee potato powder - Google Patents
Lychee potato powder Download PDFInfo
- Publication number
- CN103766812A CN103766812A CN201210461566.5A CN201210461566A CN103766812A CN 103766812 A CN103766812 A CN 103766812A CN 201210461566 A CN201210461566 A CN 201210461566A CN 103766812 A CN103766812 A CN 103766812A
- Authority
- CN
- China
- Prior art keywords
- potato
- powder
- lychee
- lichee
- percent
- 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
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 49
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 49
- 239000000843 powder Substances 0.000 title claims abstract description 44
- 244000183278 Nephelium litchi Species 0.000 title claims abstract description 18
- 235000015742 Nephelium litchi Nutrition 0.000 title abstract 10
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 235000019871 vegetable fat Nutrition 0.000 claims description 8
- 235000013575 mashed potatoes Nutrition 0.000 abstract description 19
- 238000000034 method Methods 0.000 abstract description 10
- 238000002156 mixing Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013606 potato chips Nutrition 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
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
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- 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
- 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 discloses lychee potato powder. The lychee potato powder comprises the following components in percentage by weight: 60-70 percent of mashed potato, 10-20 percent of creamer, 10-15 percent of lychee powder and 5-10 percent of milk powder, which are subjected to batching and mixing. When the lychee potato powder is adopted to produce a lychee mashed potato baked product, the preparing process is simple, convenient, quick and greatly simplified. The lychee potato powder, actually a powdery product, is very easy to store and keep. The lychee mashed potato baked product produced from the lychee potato powder is attractive in appearance, has delicate taste and thick empyreumatique, integrates the flavors of milk and lychee , and is excellent in color, fragrance and taste.
Description
Technical field
The invention belongs to food processing field, relate to a kind of mealy potato, especially a kind of lichee mealy potato.
Background technology
[0002] current, cake room, bakery etc. at home bakes the mashed potatoes baked product of selling in shop and liked by consumer, as the product of " Duchesse Potato " by name, is exactly very welcome mashed potatoes baked product.Pass on from one to another, Duchesse Potato is the new eating method of potato that one, France has the duchess who enriches imagination to create, and is therefore called as " Duchesse Potato ".Mashed potatoes baked product be the mashed potatoes that has added multiple auxiliary materials is made through moulding, baking do instant mashed potatoes product, its traditional method for production is as follows: 1. potato is thinly sliced after cleaning peeling; 2. potato chips being put into steamer cooks; 3. the potato chips cooking is placed on and in bowl, is pressed into mashed potatoes; 4. add auxiliary material, stir; 5. with screen cloth, mashed potatoes is filtered into fine and smooth mashed potatoes; 6. by the mashed potatoes extrusion modling after filtering; 7. put into baking box, bake to surface golden yellow, be mashed potatoes and bake finished product.
From above-mentioned preparation method, the traditional fabrication method more complicated of mashed potatoes baked product, operation is more, owing to there being the process that cooks of potato to cause its Production Time longer, and immature soil beans open-assembly time in air is long also may cause brown stain and affect outward appearance, these are all to do the shortcoming that instant product is more fatal, have also affected the further universal and popularization of mashed potatoes baked product.
Summary of the invention
The object of the present invention is to provide a kind of lichee mealy potato, simple, convenient, fast while making lichee mashed potatoes baked product with it.
Lichee mealy potato of the present invention, is made up of potato full-powder, vegetable fat powder, litchi powder, milk powder, and the percentage by weight of each component is as follows: potato full-powder 60%～70%, vegetable fat powder 10%～20%, litchi powder 10%～15%, milk powder 5%～10%.
Lichee mealy potato making step is as follows: after potato full-powder, vegetable fat powder, litchi powder, milk powder are weighed by proportioning, mix, make lichee mealy potato.
Potato full-powder is a kind of potato dehydrated products, take fresh potato as raw material, through cleaning, remove the peel, cut into slices, precook, cooling, boiling, smash mud, the Powdered or sheet bits shape product that technique makes such as dehydrate, pulverous potato full-powder that is called, sheet is considered the potato flakes that is called of shape to be worth doing.Owing to having retained the integrality of potato cell in production process, therefore potato full-powder has retained natural potato and nutrition to greatest extent, and processing characteristics is also basic identical with potato.
Simple, convenient, fast while making lichee mashed potatoes baked product with lichee mealy potato of the present invention, lichee mealy potato adds quantitative hot water and has just completed blending process, every kind of trouble that raw material all will weigh, mix, prepares while having saved the pretreatment of raw material processes such as peeling potatoes, section, boiling and batching, has simplified manufacturing process greatly.Because lichee mealy potato of the present invention is powder product, be easier to store and keeping.The lichee mashed potatoes baked product outward appearance of preparing with lichee mealy potato of the present invention is tempting, delicate mouthfeel, and burnt odor is strong, has milk and lichee taste concurrently, is all good baked products of a kind of color.
Four, the specific embodiment
Embodiment 1:
Take potato full-powder 650g, vegetable fat powder 150g, litchi powder 120g, milk powder 80g, mix, make lichee mealy potato.
The using method of lichee mealy potato: 250g, the pure water of 80 ℃ ± 2 ℃ are added in uncovered, clean, heat-resisting container, slowly pour while stirring 100g lichee mealy potato into, stir, be cooled to 30 ℃ ± 5 ℃, packed in piping bag, on baking tray, extruded colored type, put into the baking box that is preheated to 200 ℃, roasting 5-6min, is lichee mashed potatoes and bakes finished product.
Embodiment 2:
Take potato full-powder 700g, vegetable fat powder 200g, litchi powder 150g, milk powder 100g, mix, make lichee mealy potato.
Lichee mealy potato using method is with embodiment 1.
Embodiment 3:
Take potato full-powder 600g, vegetable fat powder 100g, litchi powder 100g, milk powder 50g, mix, make lichee mealy potato.
Lichee mealy potato using method is with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can be according to the description of technical scheme of the present invention and preferred embodiment thereof, makes various possible being equal to and changes or replace.
Claims (1)
1. lichee mealy potato of the present invention, is made up of potato full-powder, vegetable fat powder, litchi powder, milk powder, and the percentage by weight of each component is as follows: potato full-powder 60%～70%, vegetable fat powder 10%～20%, litchi powder 10%～15%, milk powder 5%～10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210461566.5A CN103766812A (en) | 2012-11-16 | 2012-11-16 | Lychee potato powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210461566.5A CN103766812A (en) | 2012-11-16 | 2012-11-16 | Lychee potato powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766812A true CN103766812A (en) | 2014-05-07 |
Family
ID=50559938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210461566.5A Pending CN103766812A (en) | 2012-11-16 | 2012-11-16 | Lychee potato powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766812A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1685982A (en) * | 2005-05-12 | 2005-10-26 | 罗关友 | Rabbit meat nutritive powder and its production method |
| US20060246205A1 (en) * | 2005-05-02 | 2006-11-02 | Goonetilleke L A | Dehydrated instant potato product and low carbohydrate dehydrated instant potato product |
| CN101715931A (en) * | 2009-11-11 | 2010-06-02 | 乌兰察布市集宁区和氏马铃薯食品有限公司 | Potato food |
-
2012
- 2012-11-16 CN CN201210461566.5A patent/CN103766812A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060246205A1 (en) * | 2005-05-02 | 2006-11-02 | Goonetilleke L A | Dehydrated instant potato product and low carbohydrate dehydrated instant potato product |
| CN1685982A (en) * | 2005-05-12 | 2005-10-26 | 罗关友 | Rabbit meat nutritive powder and its production method |
| CN101715931A (en) * | 2009-11-11 | 2010-06-02 | 乌兰察布市集宁区和氏马铃薯食品有限公司 | Potato food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140507 |