CN104381910A - Potato cake stuffing and processing method thereof - Google Patents
Potato cake stuffing and processing method thereof Download PDFInfo
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- CN104381910A CN104381910A CN201410619345.5A CN201410619345A CN104381910A CN 104381910 A CN104381910 A CN 104381910A CN 201410619345 A CN201410619345 A CN 201410619345A CN 104381910 A CN104381910 A CN 104381910A
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- potato
- cake stuffing
- farina
- sucrose fatty
- mashed
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a potato cake stuffing. The potato cake stuffing comprises the following components in percentage by mass: 38%-42% of mashed potato, 38%-42% of potato starch, 10%-14% of vegetable oil and 6%-10% of white granulated sugar, wherein the sum of the percentage by mass of the components is 100%; auxiliary materials of the potato cake stuffing comprise monostearin and sucrose fatty acid ester. The invention also discloses the processing method of the potato cake stuffing. The processing method of the potato cake stuffing comprises the following steps: mixing monostearin with sucrose fatty acid ester, then adding monostearin with sucrose fatty acid ester into part of vegetable oil for uniformly stirring, then adding a mixture of potato starch and mashed potato, uniformly stirring and mixing, then standing to obtain a mixture; adding the rest vegetable oil into a pot, pouring the mixture into the pot after the oil temperature is increased to 80-100 DEG C, quickly stirring and frying the mixture, then adding white granulated sugar, stirring and continuing to fry; cooling the mixture to room temperature in 30 minutes, packing and storing the mixture. The cake processed by the potato cake stuffing is good in taste, meets the modern health requirement, is an instant food, and has good market prospects.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of potato cake stuffing, the invention still further relates to the processing method of this potato cake stuffing.
Background technology
Cake is a kind of instant food, it be with flour or ground rice, sugar, grease, egg, dairy products etc. for primary raw material, be equipped with various auxiliary material, fillings and flavoring, just make type, then through steaming, the mode such as roasting, fried, stir-fry is processed into.Cake is numerous in variety, and fancy is various, about has kind more than 3000.Moon cake, cake, crisp short cakes with sesame etc. all belong to cake.Cake contains the meaning of said in people's daily life " dessert ", thus millet cake snack in it and catering industry some distinguish.Cake both can be used as earlier, can be used as refreshment again, as snack during the feast, can also be particularly suitable for mechanization and mass production.
Existing cake stuffing can be divided into substantially: Rong husky class, nuts and kernels, fruits and vegetables class, poultry goods class.Most important part in cake as the fillings accounting for cake quality 40%-80%.The quality of fillings, except the edibility affecting cake, also has a significant impact the outward appearance of product.Only have the manufacture craft correctly grasping fillings, produce high-quality fillings, the cake of high-quality could be produced further.Current cake stuffing taste tradition, can not meet the need of market, and the appearance of potato cake stuffing not only to have met modern to the demand of coarse food grain health and enriched the kind of fillings.
At present still not about the report of the processing technology of potato cake stuffing.
Summary of the invention
The object of this invention is to provide a kind of potato cake stuffing, solve the problem that existing cake stuffing can not reach coarse food grain health object.
Another object of the present invention is to provide a kind of processing method of potato cake stuffing.、
The technical solution adopted in the present invention is, a kind of potato cake stuffing, comprise major ingredient and auxiliary material, major ingredient is composed of the following components according to mass percent: mashed potato 38%-42%, farina 38%-42%, vegetable oil 10%-14%, white granulated sugar 6%-10%, the mass percent sum of above each component is 100%; Auxiliary material is monoglyceride and sucrose fatty ester.
Feature of the present invention is also,
Mashed potato and farina mass ratio are 1:1.
The addition of monoglyceride is the 0.4%-0.8% of major ingredient quality, and the addition of sucrose fatty ester is the 0.04%-0.08% of major ingredient quality.
The mass ratio of monoglyceride and sucrose fatty ester is 10:1.
Another technical scheme of the present invention is, a kind of processing method of potato cake stuffing is specifically implemented according to following steps:
Step 1: the examination of raw material
Raw material potato select stem tuber complete without obvious wound, skin is thin, smooth, color and luster is fresh, have potato self fragrance, eye shallow and few potato without disease and pest;
Step 2: potato pretreatment
Reject eye and variable color position after being cleaned by potato and carry out peeling and process, the potato handled well being cut into thickness is that about 1-2cm thin slice steeps in water, prevents variable color, 100 DEG C of boiling 40-50min;
Step 3: the preparation of mashed potato
After being cooled to room temperature in steamed potato 30min, ramming becomes mud, makes mashed potato;
Step 4: raw material takes
Take mashed potato 38%-42% respectively according to mass percent, farina 38%-42%, vegetable oil 10%-14%, white granulated sugar 6%-10%, the mass percent sum of above each component is 100%; Account for major ingredient quality 0.4%-0.8% monoglyceride, account for the 0.04%-0.08% sucrose fatty ester of major ingredient quality; Wherein mashed potato and farina mass ratio are 1:1;
Step 5: the allotment of fillings
Farina and mashed potato are uniformly mixed; Stirring joining in Activities of Some Plants oil after monoglyceride and sucrose fatty ester mixing, then adding in farina and mashed potato mixture and being uniformly mixed rear standing 4-8min, obtaining compound;
Step 6: the frying of fillings
In pot, add remaining vegetable oil, when oil temperature rises to 80 DEG C-100 DEG C, pour compound rapid stirring into, after frying 2-4min, add white granulated sugar stir, then frying 4-8min at 60 DEG C-80 DEG C;
Step 7: the packaging of finished product
Be cooled to room temperature in 30min after fillings takes the dish out of the pot, pack with the package bag vacuum that standard boiling resistance is good immediately, and put-18 DEG C in storage and store.
The invention has the beneficial effects as follows, along with Chinese society development, improving constantly of living standards of the people, increases fast to the demand of cake.The invention provides a kind of processing technology of potato cake stuffing, the cake mouthfeel that this fillings is made meets well modern health demand, is again a kind of instant food, has good market prospects.Technique provided by the invention can be converted into industrialization technology, is expected to for enterprise provides good economic benefit.
Accompanying drawing explanation
Fig. 1 is the processing method process chart of potato cake stuffing of the present invention.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments, the present invention is described in detail.
Potato cake stuffing of the present invention, comprise major ingredient and auxiliary material, major ingredient is composed of the following components according to mass percent: mashed potato 38%-42%, farina 38%-42%, vegetable oil 10%-14%, white granulated sugar 6%-10%, the mass percent sum of above each component is 100%; Auxiliary material is monoglyceride and sucrose fatty ester.
Mashed potato and farina mass ratio are 1:1.
The addition of monoglyceride is the 0.4%-0.8% of major ingredient quality, and the addition of sucrose fatty ester is the 0.04%-0.08% of major ingredient quality.
The mass ratio of monoglyceride and sucrose fatty ester is 10:1.
The processing method of above-mentioned potato cake stuffing, as shown in Figure 1, specifically implement according to following steps:
Step 1: the examination of raw material
Raw material potato select stem tuber complete without obvious wound, skin is thin, smooth, color and luster is fresh, have potato self fragrance, eye shallow and few potato without disease and pest;
Step 2: potato pretreatment
Reject eye and variable color position after being cleaned by potato and carry out peeling and process, the potato handled well being cut into thickness is that about 1-2cm thin slice steeps in water, prevents variable color, 100 DEG C of boiling 40-50min;
Step 3: the preparation of mashed potato
After being cooled to room temperature in steamed potato 30min, ramming becomes mud, makes mashed potato;
Step 4: raw material takes
Take mashed potato 38%-42% respectively according to mass percent, farina 38%-42%, vegetable oil 10%-14%, white granulated sugar 6%-10%, the mass percent sum of above each component is 100%; Account for major ingredient quality 0.4%-0.8% monoglyceride, account for the 0.04%-0.08% sucrose fatty ester of major ingredient quality; Wherein mashed potato and farina mass ratio are 1:1;
Step 5: the allotment of fillings
Farina and mashed potato are uniformly mixed; Stirring joining in Activities of Some Plants oil after monoglyceride and sucrose fatty ester mixing, then adding in farina and mashed potato mixture and being uniformly mixed rear standing 4-8min, obtaining compound;
Step 6: the frying of fillings
In pot, add remaining vegetable oil, when oil temperature rises to 80 DEG C-100 DEG C, pour compound rapid stirring into, after frying 2-4min, add white granulated sugar stir, then frying 4-8min at 60 DEG C-80 DEG C;
Step 7: the packaging of finished product
Be cooled to room temperature in 30min after fillings takes the dish out of the pot, pack with the package bag vacuum that standard boiling resistance is good immediately, and put-18 DEG C in storage and store.
Embodiment 1
Formula: major ingredient is composed of the following components according to mass percent: mashed potato 38%, farina 38%, vegetable oil 14%, white granulated sugar 10%, and the mass percent sum of above each component is 100%; The addition of auxiliary material: quality 0.4% monoglyceride accounting for major ingredient, accounts for quality 0.04% sucrose fatty ester of major ingredient.
Step 1, the preparation of mashed potatoes
Reject eye and variable color position after being cleaned by potato and carry out peeling and process, the potato handled well being cut into thickness is that the thin slice of 1cm steeps in water, prevents variable color, 100 DEG C of boiling 40min.Be cooled in steamed potato 30min room temperature (25 DEG C) afterwards ramming become mud;
Step 2, the allotment of fillings
Farina and mashed potato are uniformly mixed; The vegetable oil adding 5% after monoglyceride and sucrose fatty ester mixing is stirred, then adds in farina and mashed potato mixture and be uniformly mixed rear standing 4min, obtain compound;
Step 3, the frying of fillings
In pot, add residue 9% vegetable oil, when oil temperature rises to 80 DEG C, pour compound rapid stirring into, after frying 2min, add white granulated sugar stir, then low temperature (60 DEG C) frying 4min;
Step 4, the packaging of finished product
Be cooled to room temperature (25 DEG C) after fillings takes the dish out of the pot in 30min, pack with the package bag vacuum that standard boiling resistance is good immediately, and put-18 DEG C in storage and store.
Embodiment 2
Formula: major ingredient is composed of the following components according to mass percent: mashed potato 40%, farina 40%, vegetable oil 12%, white granulated sugar 8%, and the mass percent sum of above each component is 100%; The addition of auxiliary material: quality 0.6% monoglyceride accounting for major ingredient, accounts for quality 0.06% sucrose fatty ester of major ingredient.
Step 1, the preparation of mashed potatoes
Reject eye and variable color position after being cleaned by potato and carry out peeling and process, the potato handled well being cut into thickness is that the thin slice of 1.5cm steeps in water, prevents variable color, 100 DEG C of boiling 45min.Be cooled in steamed potato 30min room temperature (25 DEG C) afterwards ramming become mud;
Step 2, the allotment of fillings
Farina and mashed potato are uniformly mixed; The vegetable oil adding 4% after monoglyceride and sucrose fatty ester mixing is stirred, then adds in farina and mashed potato mixture and be uniformly mixed rear standing 6min, obtain compound;
Step 3, the frying of fillings
In pot, add vegetable oil, when oil temperature rises to 90 DEG C, pour compound rapid stirring into, after frying 3min, add white granulated sugar stir, then low temperature (70 DEG C) frying 6min;
Step 4, the packaging of finished product
Be cooled to room temperature (25 DEG C) after fillings takes the dish out of the pot in 30min, pack with the package bag vacuum that standard boiling resistance is good immediately, and put-18 DEG C in storage and store.
Embodiment 3
Formula: major ingredient is composed of the following components according to mass percent: mashed potato 42%, farina 42%, vegetable oil 10%, white granulated sugar 6%, and the mass percent sum of above each component is 100%; The addition of auxiliary material: quality 0.8% monoglyceride accounting for major ingredient, accounts for quality 0.08% sucrose fatty ester of major ingredient.
Step 1, the preparation of mashed potatoes
Reject eye and variable color position after being cleaned by potato and carry out peeling and process, the potato handled well being cut into thickness is that the thin slice of 2cm steeps in water, prevent variable color, 100 DEG C of boiling 50min, be cooled in steamed potato 30min room temperature (25 DEG C) afterwards ramming become mud;
Step 2, the allotment of fillings
Farina and mashed potato are uniformly mixed; The vegetable oil adding 3% after monoglyceride and sucrose fatty ester mixing is stirred, then adds in farina and mashed potato mixture and be uniformly mixed rear standing 8min, obtain compound;
Step 3, the frying of fillings
In pot, add residue 7% vegetable oil, when oil temperature rises to 100 DEG C, pour compound rapid stirring into, after frying 4min, add white granulated sugar stir, then low temperature (80 DEG C) frying 8min;
Step 5, the packaging of finished product
Be cooled to room temperature (25 DEG C) after fillings takes the dish out of the pot in 30min, pack with the package bag vacuum that standard boiling resistance is good immediately, and put-18 DEG C in storage and store.
Inventive point of the present invention is the navy bean that instead of with potato in traditional cake stuffing, is specially the mixture of fresh potato mud and farina, by the method shortening fillings of frying.Crucial formula has the ratio of mashed potato and farina (mashed potato and farina mass ratio are 1:1).Crucial parameter area has: the use amount (10%-14%) of vegetable oil; The digestion time (40-50min) of potato; The low temperature frying temperature and time of fillings, after adding white granulated sugar, frying temperature is 60 DEG C-80 DEG C, and the frying time is 4-8min.Be greater than this scope slaking excessive, affect the mouthfeel of fillings and matter structure and color and luster, being less than this scope also can affect mouthfeel and matter structure and color and luster, also can affect digestibility.
Claims (5)
1. a potato cake stuffing, it is characterized in that, comprise major ingredient and auxiliary material, major ingredient is composed of the following components according to mass percent: mashed potato 38%-42%, farina 38%-42%, vegetable oil 10%-14%, white granulated sugar 6%-10%, the mass percent sum of above each component is 100%; Auxiliary material is monoglyceride and sucrose fatty ester.
2. potato cake stuffing according to claim 1, is characterized in that, mashed potato and farina mass ratio are 1:1.
3. potato cake stuffing according to claim 1, is characterized in that, the addition of monoglyceride is the 0.4%-0.8% of major ingredient quality, and the addition of sucrose fatty ester is the 0.04%-0.08% of major ingredient quality.
4. the potato cake stuffing according to claim 1 or 3, is characterized in that, the mass ratio of monoglyceride and sucrose fatty ester is 10:1.
5. a processing method for potato cake stuffing, is characterized in that, specifically implements according to following steps:
Step 1: the examination of raw material
Raw material potato select stem tuber complete without obvious wound, skin is thin, smooth, color and luster is fresh, have potato self fragrance, eye shallow and few potato without disease and pest;
Step 2: potato pretreatment
Reject eye and variable color position after being cleaned by potato and carry out peeling and process, the potato handled well being cut into thickness is that about 1-2cm thin slice steeps in water, prevents variable color, 100 DEG C of boiling 40-50min;
Step 3: the preparation of mashed potato
After being cooled to room temperature in steamed potato 30min, ramming becomes mud, makes mashed potato;
Step 4: raw material takes
Take mashed potato 38%-42% respectively according to mass percent, farina 38%-42%, vegetable oil 10%-14%, white granulated sugar 6%-10%, the mass percent sum of above each component is 100%; Account for major ingredient quality 0.4%-0.8% monoglyceride, account for the 0.04%-0.08% sucrose fatty ester of major ingredient quality; Wherein mashed potato and farina mass ratio are 1:1;
Step 5: the allotment of fillings
Farina and mashed potato are uniformly mixed; Stirring joining in Activities of Some Plants oil after monoglyceride and sucrose fatty ester mixing, then adding in farina and mashed potato mixture and being uniformly mixed rear standing 4-8min, obtaining compound;
Step 6: the frying of fillings
In pot, add remaining vegetable oil, when oil temperature rises to 80 DEG C-100 DEG C, pour compound rapid stirring into, after frying 2-4min, add white granulated sugar stir, then frying 4-8min at 60 DEG C-80 DEG C;
Step 7: the packaging of finished product
Be cooled to room temperature in 30min after fillings takes the dish out of the pot, pack with the package bag vacuum that standard boiling resistance is good immediately, and put-18 DEG C in storage and store.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410619345.5A CN104381910A (en) | 2014-11-05 | 2014-11-05 | Potato cake stuffing and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410619345.5A CN104381910A (en) | 2014-11-05 | 2014-11-05 | Potato cake stuffing and processing method thereof |
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| CN104381910A true CN104381910A (en) | 2015-03-04 |
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| CN201410619345.5A Pending CN104381910A (en) | 2014-11-05 | 2014-11-05 | Potato cake stuffing and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770653A (en) * | 2015-04-15 | 2015-07-15 | 中国农业科学院农产品加工研究所 | Potato steamed dumpling and manufacture method thereof |
| CN109548837A (en) * | 2019-01-02 | 2019-04-02 | 山西省农业科学院农产品加工研究所 | A kind of potato full-powder spiced salt taste fillings and preparation method thereof |
| CN112106962A (en) * | 2019-06-20 | 2020-12-22 | 薯粒方(上海)食品科技有限公司 | Preparation method of mashed potato pastry |
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| CN1406510A (en) * | 2001-09-02 | 2003-04-02 | 王勇 | Process for making cake with fillings of sweet potato or potato |
| CN101223975A (en) * | 2008-01-09 | 2008-07-23 | 梁平安 | Sweet potato processing method |
| CN101999595A (en) * | 2010-11-11 | 2011-04-06 | 东莞市圣心食品有限公司 | Glutinous rice product and preparation method thereof |
| CN103229969A (en) * | 2013-02-20 | 2013-08-07 | 福建紫心生物薯业有限公司 | Sweet potato stuffing manufacturing technology and sweet potato Mochi |
| CN103271311A (en) * | 2013-05-29 | 2013-09-04 | 马同金 | Sweet potato paste stuffing preparation method |
-
2014
- 2014-11-05 CN CN201410619345.5A patent/CN104381910A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1406510A (en) * | 2001-09-02 | 2003-04-02 | 王勇 | Process for making cake with fillings of sweet potato or potato |
| CN101223975A (en) * | 2008-01-09 | 2008-07-23 | 梁平安 | Sweet potato processing method |
| CN101999595A (en) * | 2010-11-11 | 2011-04-06 | 东莞市圣心食品有限公司 | Glutinous rice product and preparation method thereof |
| CN103229969A (en) * | 2013-02-20 | 2013-08-07 | 福建紫心生物薯业有限公司 | Sweet potato stuffing manufacturing technology and sweet potato Mochi |
| CN103271311A (en) * | 2013-05-29 | 2013-09-04 | 马同金 | Sweet potato paste stuffing preparation method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770653A (en) * | 2015-04-15 | 2015-07-15 | 中国农业科学院农产品加工研究所 | Potato steamed dumpling and manufacture method thereof |
| CN109548837A (en) * | 2019-01-02 | 2019-04-02 | 山西省农业科学院农产品加工研究所 | A kind of potato full-powder spiced salt taste fillings and preparation method thereof |
| CN112106962A (en) * | 2019-06-20 | 2020-12-22 | 薯粒方(上海)食品科技有限公司 | Preparation method of mashed potato pastry |
| CN112106962B (en) * | 2019-06-20 | 2024-04-09 | 青岛义龙装备制造股份有限公司 | Preparation method of mashed potato pastry |
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Application publication date: 20150304 |
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