CN104041745B - A kind of processing method of potato rice - Google Patents
A kind of processing method of potato rice Download PDFInfo
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- CN104041745B CN104041745B CN201410305326.5A CN201410305326A CN104041745B CN 104041745 B CN104041745 B CN 104041745B CN 201410305326 A CN201410305326 A CN 201410305326A CN 104041745 B CN104041745 B CN 104041745B
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 174
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 171
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 104
- 235000009566 rice Nutrition 0.000 title claims abstract description 104
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 103
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000009835 boiling Methods 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 18
- 230000001360 synchronised effect Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 description 13
- 238000005516 engineering process Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000004026 adhesive bonding Methods 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 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
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 2
- 238000004939 coking Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000894006 Bacteria Species 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
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- A23L19/15—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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of processing method of potato rice.The method is first by after fresh potato cleaning, peeling, rapidly potato is placed in clear water, then potato is cut into potato block or fourth, and potato block or fourth are placed in clear water rapidly, rinse starch and the reduced sugar on surface with clear water; Or dehydrated potato potato block or fourth are soaked 3-5 hour in clear water, and rinses starch and the reduced sugar on potato block or fourth surface with clear water; After finally pot for cooking rice being cleaned, drying, last layer edible oil is coated with bottom pot for cooking rice, get and eluriate clean rice 30%-40%, wash the potato block after starch and reduced sugar or fourth 20%-30% off, clear water 40%-50% puts into pot for cooking rice, after mixing, together boiling, until potato and rice boil.The present invention can realize rice slaking synchronous with potato, potato ball does not ftracture, nondiscolouring, farina are not separated out, potato rice non-stick pan, the bottom of a pan rice nondiscolouring.
Description
Technical field
The present invention relates to a kind of rice processing method, particularly a kind of processing method of potato rice.
Background technology
Potato nutritious, is called as out of this world food.For a long time, potato is used as staple food resource by many countries.
But, be the independent boiling method of rice by one of approach of rice, Potato ring rot bacteria staple food.Only use rice in this method, do not use potato, potato rice can not be made, to drive the consumption of potato.As staple food processing approach two are the independent boiling methods of potato, be about to the fresh potato peeling after cleaning or do not remove the peel, more whole potato is directly steamed (boiling) ripe rear edible.There is many shortcomings in this method: one is when the direct boiling of fresh potato, because Potato Cultivars is different, Individual Size difference is large, is difficult to the boiling method of standard by different potato individual boiling simultaneously slaking; Two is that in digestion process, the easy gelatinization of some individualities, starch granules are separated out, and cause organoleptic quality to decline, degradation because the individual heat-resistant quality of potato is different; Three is in digestion process, and potato is easily ftractureed, and causes nutriment wherein to run off; Four is this boiling methods, potato staple food can not be invested market, is difficult to the market expanding potato.As staple food processing approach three be that potato and rice close cooking method.By the whole fresh potato after peeling and rice together boiling.The major defect of this method: one is that rice and potato can not slakings simultaneously; Two is that rice is bonded in potato surface, is not easy to take food; Three is potatos after peeling when dealing with improperly, and often easily variable color, affects aesthetic quality; Four is after potato starch particle is separated out, and the outward appearance of potato rice is muddled, unlimpid.
The common drawback of above three approach is also, potato rice is made with fresh potato, also be subject to potato and supply seasonal restriction, anniversary potato can not be processed, potato rice process technology is caused to be difficult to promote, the consumption of potato is difficult to expand, and seriously constrains the benign development of Potato Industry.
Summary of the invention
Technical problem to be solved by this invention is, do the deficiency of staple food processing method for existing rice, potato, the slaking synchronous with potato of a kind of rice be provided, potato ball does not ftracture, nondiscolouring, farina are not separated out, the non-discoloring potato rice of potato rice non-stick pan, the bottom of a pan rice and processing method thereof.
For solving the problems of the technologies described above, the first technical scheme of the present invention is: a kind of processing method of potato rice, it comprises the following steps:
1) by after fresh potato cleaning, peeling, rapidly potato is placed in clear water, again potato is cut into potato block or the fourth of (0.4-0.8) cm x (0.4-0.8) centimetre size, and potato block or fourth are placed in clear water rapidly, starch and the reduced sugar on potato block or fourth surface is rinsed with clear water;
2) after rice cooker being cleaned, drying, last layer edible oil is coated with bottom rice cooker, get by weight percentage again and eluriate clean rice 30%-40%, wash the potato block after starch and reduced sugar or fourth 20%-30% off, clear water 40%-50% puts into rice cooker, after mixing, together boiling, until potato block or fourth and rice boil.
For solving the problems of the technologies described above, the second technical scheme of the present invention is: a kind of processing method of potato rice, is characterized in that comprising the following steps:
1) dehydrated potato potato block or fourth are soaked 3-5 hour in clear water, after making immersion, the size of potato block or fourth is (0.4-0.8) cm x (0.4-0.8) centimetre, and rinses starch and the reduced sugar on potato block or fourth surface with clear water;
2) rice cooker cleaned, dry, last layer edible oil is coated with bottom rice cooker, get by weight percentage again and eluriate clean rice 30%-40%, wash the potato block after starch and reduced sugar or fourth 20%-30% off, clear water 40%-50% puts into rice cooker, after mixing, together boiling, until potato block or fourth and rice boil.
Being improved to further of such scheme, after described potato block or fourth and rice boil, insulation 5-10 minute.
Being improved to further of such scheme, the stainless steel knife of described potato carries out cutting.
Being improved to further of such scheme, described edible oil is edible vegetable oil.
The present invention's fresh potato (or dehydrated potato) and rice are that Raw material processing goes out potato rice, and in this potato rice boiling process, rice slaking synchronous with potato, potato ball are not ftractureed, nondiscolouring, farina are not separated out, potato rice non-stick pan, the bottom of a pan rice nondiscolouring.Below principle the present invention being obtained to above-mentioned effect is described:
(1) principle of potato slaking synchronous with rice
Rice starch is different from the gelatinization point of farina, and the gelatinization point of rice is higher than the gelatinization point of potato; And the rice of drying also will absorb the gelatinization of a large amount of extraneous moisture ability at a certain temperature.Make dry rice and the synchronous slaking under identical condition of moistening potato, must guarantee potato ball size to fit, the ratio of the moisture of rice, potato ball is suitable, and acid extraction is appropriate.
(2) principle that potato is ftractureed, starch is separated out is prevented
Fresh potato water content is high, and gelatinization point is low, and heating-up temperature is too high or the heat time is long, and can be all the excessive gelatinization of potato and ftracture, cause starch to be separated out, cause potato ball form imperfect, rice seems unlimpid, and aesthetic quality reduces.Therefore, in the boiling process of potato rice, rational brew temperatures and time to be adopted to rice and potato, both ensure rice and the lucky slaking of potato, guarantee that again potato ball can not ftracture, starch can not be separated out and affect the aesthetic quality of potato rice.
(3) principle of the coking variable color of polyphenols oxidation stain and reduced sugar in inhibition of potato block
Polyphenols containing certain easy oxidation stain in potato tissue.Therefore, the potato of peeling, cutting be put into water in time with starvation, prevent the polyphenols oxidation stain in potato ball; Also the reduced sugar on potato block surface to be cleaned up, prevent reduced sugar in the bottom of a pan coking variable color.
(4) the rehydration principle of dehydrated potato block
After potato ball dehydration, although the supply time of raw potatoes can be extended, meet the four seasons needs of consumer.But the necessary rehydration of dehydrated potato, the rice of ability boiling one-tenth quality the same as fresh potato.Therefore, the dehydrated potato block of the present invention's employing first suitably rehydration before boiling.
Compared with prior art, the present invention has the following advantages:
Existing conventional art mainly contains three kinds: conventional art 1 is the independent boiling method of rice; Conventional art 2 is the independent boiling methods of potato; Conventional art 3 is that potato and rice close cooking method.The present invention compares with conventional art 1, has nutritious advantage, and containing abundant lysine, tryptophan in potato, these are all lack in Cereal grain.By potato and rice together boiling become potato rice, enriched lysine and tryptophan, improve the biological value of protein in rice, can promote that human body is to effective utilization of rice protein; Potato also containing abundant carrotene and vitamin C, improves the nutritive value of rice; In addition, potato rice makes rice have the delicate fragrance of potato, enhances the mouthfeel of rice; Compared with conventional art 2, the present invention makes potato rice, and can drive with rice is crowd's food potato of staple food, drives potato as the consumption of staple food.Compared with conventional art 3, the present invention makes potato rice, and potato and rice can synchronously slakings; Potato is not ftractureed; Potato nondiscolouring; Rice non-stick pan.In addition, the present invention also can use dehydrated potato, makes raw potatoes by the restriction of producing season, can not obtain year-round supply; By the consumption of potato rice, the consumption of potato can also be driven, expand food source, alleviate crisis in food.
Detailed description of the invention
Embodiment 1:
(1) by after fresh potato cleaning, peeling, rapidly potato is placed in clear water, to prevent variable color.Potato is cut into potato block or the fourth of 0.5 cm x, 0.5 centimetre of size with stainless steel knife.And the potato of stripping and slicing (fourth) is placed in rapidly clear water to prevent variable color.Or dehydrated potato block (or fourth) is soaked 3 hours in clear water, drain away the water after rehydration and weigh, after requiring rehydration, the size of potato ball (or fourth) is 0.5 cm x 0.5 centimetre.Potato ball (or fourth) is used clear water rinsed clean, to remove starch and the reduced sugar on surface, prevents potato rice from gluing pot and variable color.
(2) electric cooker inwall is cleaned, dried, be coated with last layer edible vegetable oil in the bottom of a pan; Get clean rice 30%, potato ball (or fourth) 20% and the clear water 50% of elutriation to mix, put into electric cooker, together boiling, until after boiling, be incubated 6 minutes again, form complete, delicate fragrance is good to eat, nondiscolouring, do not ftracture, the potato rice of non-stick pan.
Embodiment 2:
(1) by after fresh potato cleaning, peeling, rapidly potato is placed in clear water, to prevent variable color.Potato is cut into potato block or the fourth of 0.4 cm x, 0.4 centimetre of size with stainless steel knife.And the potato of stripping and slicing (fourth) is placed in rapidly clear water to prevent variable color.Or dehydrated potato block (or fourth) is soaked 4 hours in clear water, drain away the water after rehydration and weigh, after requiring rehydration, the size of potato ball (or fourth) is 0.4 cm x 0.4 centimetre.Potato ball (or fourth) is used clear water rinsed clean, to remove starch and the reduced sugar on surface, prevents potato rice from gluing pot and variable color.
(2) pot for cooking rice inwall is cleaned, dried, be coated with last layer edible vegetable oil in the bottom of a pan; Get clean rice 35%, potato ball (or fourth) 25% and the clear water 40% of elutriation to mix, put into pot for cooking rice, together boiling, until boil, after being incubated 6 minutes again, form complete, delicate fragrance is good to eat, nondiscolouring, do not ftracture, the potato rice of non-stick pan.
Embodiment 3:
(1) by after fresh potato cleaning, peeling, rapidly potato is placed in clear water, to prevent variable color.Potato is cut into potato block or the fourth of 0.6 cm x, 0.6 centimetre of size with stainless steel knife.And the potato of stripping and slicing (fourth) is placed in rapidly clear water to prevent variable color.Or dehydrated potato block (or fourth) is soaked 5 hours in clear water, drain away the water after rehydration and weigh, after requiring rehydration, the size of potato ball (or fourth) is 0.6 cm x 0.6 centimetre.Potato ball (or fourth) is used clear water rinsed clean, to remove starch and the reduced sugar on surface, prevents potato rice from gluing pot and variable color.
(2) electric cooker inwall is cleaned, dried, be coated with last layer edible vegetable oil in the bottom of a pan; Take clean rice 40%, potato ball (or fourth) 20% and the clear water 45% of elutriation to mix, put into electric cooker, together boiling, until boil, be incubated 8 minutes again, form complete, delicate fragrance is good to eat, nondiscolouring, do not ftracture, the potato rice of non-stick pan.
Embodiment 1-3 and traditional diamond-making technique implementation result be compared as follows table:
Claims (7)
1. a processing method for potato rice, is characterized in that comprising the following steps:
1) by after fresh potato cleaning, peeling, rapidly potato is placed in clear water, again potato is cut into potato block or the fourth of (0.4-0.8) cm x (0.4-0.8) centimetre size, and potato block or fourth are placed in clear water rapidly, starch and the reduced sugar on potato block or fourth surface is rinsed with clear water;
2) after pot for cooking rice being cleaned, drying,
pot for cooking ricebottom is coated with last layer edible oil, then gets the clean rice 30%-40% of elutriation by weight percentage, washes the potato block after starch and reduced sugar or fourth 20%-30% off, clear water 40%-50% puts into pot for cooking rice, after mixing, together boiling, until potato block or fourth and rice boil.
2. the processing method of a kind of potato rice according to claim 1, is characterized in that, after described potato block or fourth and rice boil, and insulation 5-10 minute.
3. the processing method of a kind of potato rice according to claim 1, is characterized in that, the stainless steel knife of described potato carries out cutting.
4. the processing method of a kind of potato rice according to claim 1, is characterized in that, described edible oil is edible vegetable oil.
5. a processing method for potato rice, is characterized in that comprising the following steps:
1) dehydrated potato potato block or fourth are soaked 3-5 hour in clear water, after making immersion, the size of potato block or fourth is (0.4-0.8) cm x (0.4-0.8) centimetre, and rinses starch and the reduced sugar on potato block or fourth surface with clear water;
2) pot for cooking rice cleaned, dry, last layer edible oil is coated with bottom pot for cooking rice, get by weight percentage again and eluriate clean rice 30%-40%, wash the potato block after starch and reduced sugar or fourth 20%-30% off, clear water 40%-50% puts into rice cooker, after mixing, together boiling, until potato block or fourth and rice boil.
6. the processing method of a kind of potato rice according to claim 5, is characterized in that, after described potato block or fourth and rice boil, and insulation 5-10 minute.
7. the processing method of a kind of potato rice according to claim 5, is characterized in that, described edible oil is edible vegetable oil.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410305326.5A CN104041745B (en) | 2014-06-30 | 2014-06-30 | A kind of processing method of potato rice |
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| CN201410305326.5A CN104041745B (en) | 2014-06-30 | 2014-06-30 | A kind of processing method of potato rice |
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| CN104041745A CN104041745A (en) | 2014-09-17 |
| CN104041745B true CN104041745B (en) | 2015-12-30 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104509812A (en) * | 2014-12-26 | 2015-04-15 | 湖南农业大学 | Method for preparing potato rice |
| CN105192532A (en) * | 2015-10-25 | 2015-12-30 | 梁寿禄 | Potato steamed food and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1443473A (en) * | 2002-03-13 | 2003-09-24 | 曹树青 | Preparation method of instant rice |
| CN101449782A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Magnetized dehydrated rice and processing technique thereof |
| CN101816388A (en) * | 2009-02-27 | 2010-09-01 | 韩咏梅 | Multi-nutrient steamed rice |
| CN102726651A (en) * | 2011-04-15 | 2012-10-17 | 薛惠英 | Method for producing potato black rice |
-
2014
- 2014-06-30 CN CN201410305326.5A patent/CN104041745B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1443473A (en) * | 2002-03-13 | 2003-09-24 | 曹树青 | Preparation method of instant rice |
| CN101449782A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Magnetized dehydrated rice and processing technique thereof |
| CN101816388A (en) * | 2009-02-27 | 2010-09-01 | 韩咏梅 | Multi-nutrient steamed rice |
| CN102726651A (en) * | 2011-04-15 | 2012-10-17 | 薛惠英 | Method for producing potato black rice |
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