CN104664281A - Production method of fried potato dumpling - Google Patents
Production method of fried potato dumpling Download PDFInfo
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- CN104664281A CN104664281A CN201510100552.4A CN201510100552A CN104664281A CN 104664281 A CN104664281 A CN 104664281A CN 201510100552 A CN201510100552 A CN 201510100552A CN 104664281 A CN104664281 A CN 104664281A
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- potato
- fried dumpling
- lightly fried
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- dumpling
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Abstract
The invention develops a fried potato dumpling and a processing method of the fried potato dumpling. Flour, potato powder, fresh potatoes, meat, eggs and the like are adopted as main raw materials, and the fried potato dumpling product which is dark yellow in color, crisp in surface, tangy in scorch aroma, thin in wrapper, large in stuffing, strong in meat aroma and rich in nutrition is processed and is particularly suitable for public and traveling people. The processing technology is normal and scientific, mechanical operation is convenient, qualitative, quantitative and standard processing can be realized, and the method is applicable to batch processing by catering enterprises as well as industrial production by central kitchens, food processing enterprises and the like.
Description
Technical field
The invention belongs to processing of farm products field, particularly a kind of preparation method of potato lightly fried dumpling.
Background technology
Potato is one of China's five large staple foods, and it is of high nutritive value, adaptive faculty is strong, output is large, is the third-largest important cereal crops in the whole world, is only second to wheat and maize.From nutritional point, it has more advantage than rice, flour, can supply the heat energy that human body is a large amount of, can be described as out of this world food.For ensureing grain security, Agricultural Sustainable Development, improving resident's dietary structure and nutrient health, present stage development potato staple food grain product becomes particularly important, therefore need to improve potato accounting to greatest extent, promote instant, the convenience of potato staple food grain product, security.
Summary of the invention
An object of the present invention is to solve at least the problems referred to above and/or defect, and the advantage will illustrated at least is below provided.
A further object of the invention is to provide a kind of potato lightly fried dumpling preparation method, flour, potato full-powder, fresh potato, meat, egg etc. is adopted to be primary raw material, process that color is deep yellow, surface is crisp, burnt odor assails the nostrils, the thin filling of skin is large, aromatic strongly fragrant, the nutritious potato lightly fried dumpling product of meat, be particularly suitable for general population, tour-pioneers eats.
In order to realize these objects and other advantage of the invention of this reality, provide a kind of preparation method of potato lightly fried dumpling, it comprises:
Get flour 40-75 part by weight, potato full-powder 25-60 part, Gluten 1-8 part, water 40-50 part, the kneading of salt 1-2 part become dough, and by face of waking up, cut, suppress, obtained cake skin, described cake skin thickness is 1.5-3mm;
By cleaning after the fresh potato slitting of potato and carry out color retention, pull out afterwards drain strand filling make mashed potato filling; Adopt fresh livestock and poultry to cut meat connective tissues such as repairing manadesma or thawed at 0-7 DEG C by chilled meat, be cut into the long strip block of 200-300g and twist filling, making meat stuffing; Get meat stuffing 100 parts by weight, mashed potato filling 10-20 part, egg 5-10 part, and add auxiliary material and appropriate frozen water stirs and pickles, obtained fillings, salting period is 30-60min, and pickling temperature is 0 DEG C-10 DEG C; Add appropriate frozen water: mainly control temperature, the parapeptone in meat own forms gel under the effect of salt, and the moisture of absorption more than 10%, the egg liquid simultaneously added, also can absorbed portion moisture.
Getting fillings is laid on cake skin, and mediate cake skin outer rim and make finished product, the part by weight of wherein said cake skin and described fillings is 1: 1.5-9.
Preferably, in the preparation method of described potato lightly fried dumpling, described finished product through fried obtained shortening lightly fried dumpling, described fried time preheat temperature be more than 130 DEG C, fried temperature is 170-200 DEG C, and the fried time is 10-20min.
Preferably, in the preparation method of described potato lightly fried dumpling, described shortening lightly fried dumpling can directly use; Or described shortening lightly fried dumpling cools under 0 DEG C of-7 DEG C of condition, pack when the temperature of described shortening lightly fried dumpling is cooled to below 25 DEG C, the shortening lightly fried dumpling through packaging refrigerates under 0 DEG C of-4 DEG C of condition, shelf life 3-5 days, or freezing under-18 DEG C of conditions, shelf life 6-8 month.
Preferably, in the preparation method of described potato lightly fried dumpling, described finished product carries out packing and storing after quick-frozen, and the temperature of quick-frozen is-30 DEG C--and 35 DEG C, the quick-frozen time is 10-20min, and storage temperature is-18 DEG C.Product after quick-frozen can come into the market to circulate, sell, and carries out fried before edible.
Preferably, in the preparation method of described potato lightly fried dumpling, described cake skin compacting comprises:
Once the obtained elementary cake skin of compacting, one piece of elementary cake skin sprays tomato meal or fruit vegetable powder, covers the elementary cake skin of another block, and two pieces of elementary cake skins is carried out the obtained cake skin of secondary compacting.
Preferably, in the preparation method of described potato lightly fried dumpling, described color retention comprises:
Protect look solution and comprise following component by weight: citric acid 0.5-1 part, sodium isoascorbate 0.01-0.06 part, CaCl
20.5-1 part, and 100 parts, water;
Color retention 5-10min is carried out described protecting in look solution.After French fries protect look, suitable draining can be pulled out, prevent from bringing into excess moisture in filling.
Preferably, in the preparation method of described potato lightly fried dumpling, in described meat stuffing, the part by weight of lean meat and fat meat is 1.5-9: 1.
Preferably, in the preparation method of described potato lightly fried dumpling, described potato filling strand filling hole diameter of sieve (perforated) plate is 8-12mm; Described lean meat strand filling hole diameter of sieve (perforated) plate is 8-12mm, and described fat meat strand filling hole diameter of sieve (perforated) plate is 6mm.
Preferably, in the preparation method of described potato lightly fried dumpling, described auxiliary material comprises following component by weight:
Salt 1-3 part, white sugar 1-2 part, monosodium glutamate 0.1-0.3 part, soy sauce 1-5 part, cooking wine 1-5 part, polyphosphate 0.1-0.5 part, sodium isoascorbate 0.01-0.04 part, five-spice powder 0.1-0.5 part.
A kind of potato lightly fried dumpling adopting the preparation method of described potato lightly fried dumpling obtained.
The present invention develops a kind of potato lightly fried dumpling and processing method thereof, flour, potato full-powder, fresh potato, meat, egg etc. is adopted to be primary raw material, process that color is deep yellow, surface is crisp, burnt odor assails the nostrils, the thin filling of skin is large, aromatic strongly fragrant, the nutritious potato lightly fried dumpling product of meat, be particularly suitable for general population, tour-pioneers eats.Processing technology normal science of the present invention, is convenient to adopt mechanized operation, can realize qualitative, quantitative standardization processing, be applicable to food and beverage enterprise's batch machining, also can be applicable to central kitchen, food processing enterprises etc. and carry out suitability for industrialized production.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Accompanying drawing explanation
Fig. 1 is the flow chart of the preparation method of potato lightly fried dumpling provided by the invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Should be appreciated that used hereinly such as " to have ", other element one or more do not allotted in " comprising " and " comprising " term or the existence of its combination or interpolation.
The invention provides a kind of preparation method of potato lightly fried dumpling, it comprises:
Get flour 40-75 part by weight, potato full-powder 25-60 part, Gluten 1-8 part, water 40-50 part, salt 1-2 part is placed in dough mixing machine and mixes, salt is dissolved in the water, slowly add in mixed powder, Keep agitation, kneading becomes dough, and by face of waking up, cut, suppress, obtained cake skin, described cake skin thickness is 1.5-3mm;
By cleaning after the fresh potato slitting of potato and carry out color retention, pull out afterwards drain strand filling make potato filling; Adopting fresh livestock and poultry to cut meat, can be pork, beef, mutton, poultry, repaiies the connective tissues such as manadesma or is thawed at 0-7 DEG C by chilled meat, be cut into the long strip block of 200-300g and twist filling, making meat stuffing; Get meat stuffing 100 parts by weight, mashed potato filling 10-20 part, egg 5-10 part, and add auxiliary material and appropriate frozen water stirs and pickles, obtained fillings, salting period is 30-60min, and pickling temperature is 0 DEG C-10 DEG C; Add appropriate frozen water: mainly control temperature, the parapeptone in meat own forms gel under the effect of salt, and the moisture of absorption more than 10%, the egg liquid simultaneously added, also can absorbed portion moisture.
Getting fillings is laid on cake skin, and mediate cake skin outer rim and make finished product, the part by weight of wherein said cake skin and described fillings is 1: 1.5-9.
In the preparation method of described potato lightly fried dumpling, described finished product through fried obtained shortening lightly fried dumpling, described fried time preheat temperature be more than 130 DEG C, fried temperature is 170-200 DEG C, and the fried time is 10-20min.
In the preparation method of described potato lightly fried dumpling, described shortening lightly fried dumpling can directly use; Or described shortening lightly fried dumpling cools under 0 DEG C of-7 DEG C of condition, pack when the temperature of described shortening lightly fried dumpling is cooled to below 25 DEG C, the shortening lightly fried dumpling through packaging refrigerates under 0 DEG C of-4 DEG C of condition, shelf life 3-5 days, or freezing under-18 DEG C of conditions, shelf life 6-8 month.
In the preparation method of described potato lightly fried dumpling, described finished product carries out packing and storing after quick-frozen, and the temperature of quick-frozen is-30 DEG C--and 35 DEG C, the quick-frozen time is 10-20min, and storage temperature is-18 DEG C.Product after quick-frozen can come into the market to circulate, sell, and carries out fried before edible.
In the preparation method of described potato lightly fried dumpling, described cake skin compacting comprises:
Once the obtained elementary cake skin of compacting, one piece of elementary cake skin sprays tomato meal or fruit vegetable powder, covers the elementary cake skin of another block, and two pieces of elementary cake skins is carried out the obtained cake skin of secondary compacting.
In the preparation method of described potato lightly fried dumpling, described color retention comprises:
Protect look solution and comprise following component by weight: citric acid 0.5-1 part, sodium isoascorbate 0.01-0.06 part, CaCl
20.5-1 part, and 100 parts, water;
Color retention 5-10min is carried out described protecting in look solution.After French fries protect look, suitable draining can be pulled out, prevent from bringing into excess moisture in filling.
In the preparation method of described potato lightly fried dumpling, in described meat stuffing, the part by weight of lean meat and fat meat is 1.5-9: 1.
In the preparation method of described potato lightly fried dumpling, described potato filling strand filling hole diameter of sieve (perforated) plate is 8-12mm; Described lean meat strand filling hole diameter of sieve (perforated) plate is 8-12mm, and described fat meat strand filling hole diameter of sieve (perforated) plate is 6mm.
In the preparation method of described potato lightly fried dumpling, described auxiliary material comprises following component by weight:
Salt 1-3 part, white sugar 1-2 part, monosodium glutamate 0.1-0.3 part, soy sauce 1-5 part, cooking wine 1-5 part, polyphosphate 0.1-0.5 part, sodium isoascorbate 0.01-0.04 part, five-spice powder 0.1-0.5 part.
Adopt the potato lightly fried dumpling that the preparation method of described potato lightly fried dumpling is obtained, its nutritive value table is as shown in table 1, and the nutritive value table of common lightly fried dumpling is as shown in table 2.
Table 1 potato lightly fried dumpling main nutrient composition table
(in table, numerical value is the content in every 100g product)
| Heat | 1043.6kJ | Carbohydrate | 27.3g |
| Protein | 7.5g | Sodium | 300mg |
| Fat | 12.6g |
Table 2 common lightly fried dumpling main nutrient composition table
(in table, numerical value is the content in every 100g product)
| Heat | 1197.7kJ | Carbohydrate | 26.7g |
| Protein | 9.2g | Sodium | 265mg |
| Fat | 16.3g |
The potato lightly fried dumpling adopting the preparation method of potato lightly fried dumpling provided by the invention to make can be found out, heat is high, but fat content is low, the growth of the body weight can avoided again while energy is provided, improve existing food value structure, and meet the demand of Modern human populations weight reducing, can not malnutrition be caused simultaneously.
Here the number of devices illustrated and treatment scale are used to simplify explanation of the present invention.The application of shaft seal structure of the present invention, modifications and variations be will be readily apparent to persons skilled in the art.
Although embodiment of the present invention are open as above, it is not restricted to listed in description and embodiment utilization.It can be applied to various applicable the field of the invention completely.For those skilled in the art, can easily realize other amendment.Therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend described.
Claims (10)
1. a preparation method for potato lightly fried dumpling, is characterized in that, comprising:
Get flour 40-75 part by weight, potato full-powder 25-60 part, Gluten 1-8 part, water 40-50 part, the kneading of salt 1-2 part become dough, and by face of waking up, cut, suppress, obtained cake skin, described cake skin thickness is 1.5-3mm;
By cleaning after the fresh potato slitting of potato and carry out color retention, pull out afterwards drain strand filling make mashed potato filling; Adopt fresh livestock and poultry to cut meat connective tissues such as repairing manadesma or thawed at 0-7 DEG C by chilled meat, be cut into the long strip block of 200-300g and twist filling, making meat stuffing; Get meat stuffing 100 parts by weight, mashed potato filling 10-20 part, egg 5-10 part, and add auxiliary material and appropriate frozen water stirs and pickles, obtained fillings, salting period is 30-60min, and pickling temperature is 0 DEG C-10 DEG C;
Getting fillings is laid on cake skin, and mediate cake skin outer rim and make finished product, the part by weight of wherein said cake skin and described fillings is 1: 1.5-9.
2. the preparation method of potato lightly fried dumpling as claimed in claim 1, it is characterized in that, described finished product obtains shortening lightly fried dumpling through fried, described fried time preheat temperature be more than 130 DEG C, fried temperature is 170-200 DEG C, and the fried time is 10-20min.
3. the preparation method of potato lightly fried dumpling as claimed in claim 2, is characterized in that,
Described shortening lightly fried dumpling can directly use;
Or described shortening lightly fried dumpling cools under 0 DEG C of-7 DEG C of condition, pack when the temperature of described shortening lightly fried dumpling is cooled to below 25 DEG C, the shortening lightly fried dumpling through packaging refrigerates or freezing under-18 DEG C of conditions under 0 DEG C of-4 DEG C of condition.
4. the preparation method of potato lightly fried dumpling as claimed in claim 1, it is characterized in that, described finished product carries out packing and storing after quick-frozen, and the temperature of quick-frozen is-30 DEG C--and 35 DEG C, the quick-frozen time is 10-20min, and storage temperature is-18 DEG C.
5. the preparation method of potato lightly fried dumpling as claimed in claim 1, is characterized in that, described dough leavening and the compacting of cake skin comprise:
The face of waking up technique is: temperature 18-30 DEG C, relative humidity 85-90%, and wake up face time 1-3h.
Once the obtained elementary cake skin of compacting, one piece of elementary cake skin sprays tomato meal or fruit vegetable powder, covers the elementary cake skin of another block, and two pieces of elementary cake skins is carried out the obtained cake skin of secondary compacting.
6. the preparation method of potato lightly fried dumpling as claimed in claim 5, it is characterized in that, described color retention comprises:
Protect look solution and comprise following component by weight: citric acid 0.5-1 part, sodium isoascorbate 0.01-0.06 part, CaCl
20.5-1 part, and 100 parts, water;
Color retention 5-10min is carried out described protecting in look solution.
7. the preparation method of potato lightly fried dumpling as claimed in claim 1, it is characterized in that, in described meat stuffing, the part by weight of lean meat and fat meat is 1.5-9: 1.
8. the preparation method of potato lightly fried dumpling as claimed in claim 7, is characterized in that,
Described potato filling strand filling hole diameter of sieve (perforated) plate is 8-12mm;
Described lean meat strand filling hole diameter of sieve (perforated) plate is 8-12mm, and described fat meat strand filling hole diameter of sieve (perforated) plate is 6mm.
9. the preparation method of potato lightly fried dumpling as claimed in claim 8, it is characterized in that, described auxiliary material comprises following component by weight:
Salt 1-3 part, white sugar 1-2 part, monosodium glutamate 0.1-0.3 part, soy sauce 1-5 part, cooking wine 1-5 part, polyphosphate 0.1-0.5 part, sodium isoascorbate 0.01-0.04 part, five-spice powder 0.1-0.5 part.
10. the potato lightly fried dumpling adopting the preparation method of the potato lightly fried dumpling as described in any one of claim 1-9 obtained.
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| CN201510100552.4A CN104664281A (en) | 2015-03-06 | 2015-03-06 | Production method of fried potato dumpling |
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| CN201510100552.4A CN104664281A (en) | 2015-03-06 | 2015-03-06 | Production method of fried potato dumpling |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211926A (en) * | 2015-10-25 | 2016-01-06 | 梁寿禄 | A kind of fried potato ball and preparation method thereof |
| CN105211668A (en) * | 2015-10-25 | 2016-01-06 | 梁寿禄 | A kind of potato egg roulade and preparation method thereof |
| CN105211719A (en) * | 2015-10-25 | 2016-01-06 | 梁寿禄 | A kind of potato dumpling and preparation method thereof |
| CN105211891A (en) * | 2015-11-23 | 2016-01-06 | 孟玲琳 | A kind of ground pot chop pastes the method for cooking of cake |
| CN105794908A (en) * | 2016-03-11 | 2016-07-27 | 范秀杰 | Preparation method of green corn flavored fried dumplings |
| CN106307156A (en) * | 2016-08-23 | 2017-01-11 | 苏州味知香食品有限公司 | Egg dumplings and preparation method thereof |
| CN106819009A (en) * | 2016-12-17 | 2017-06-13 | 滕州市金曙王绿色食品有限责任公司 | A kind of color potato thin pancake and preparation method |
| CN107348328A (en) * | 2016-05-09 | 2017-11-17 | 和龙双昊高新技术有限公司 | A kind of preparation method of the black dumpling of potato |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211926A (en) * | 2015-10-25 | 2016-01-06 | 梁寿禄 | A kind of fried potato ball and preparation method thereof |
| CN105211668A (en) * | 2015-10-25 | 2016-01-06 | 梁寿禄 | A kind of potato egg roulade and preparation method thereof |
| CN105211719A (en) * | 2015-10-25 | 2016-01-06 | 梁寿禄 | A kind of potato dumpling and preparation method thereof |
| CN105211891A (en) * | 2015-11-23 | 2016-01-06 | 孟玲琳 | A kind of ground pot chop pastes the method for cooking of cake |
| CN105794908A (en) * | 2016-03-11 | 2016-07-27 | 范秀杰 | Preparation method of green corn flavored fried dumplings |
| CN107348328A (en) * | 2016-05-09 | 2017-11-17 | 和龙双昊高新技术有限公司 | A kind of preparation method of the black dumpling of potato |
| CN106307156A (en) * | 2016-08-23 | 2017-01-11 | 苏州味知香食品有限公司 | Egg dumplings and preparation method thereof |
| CN106819009A (en) * | 2016-12-17 | 2017-06-13 | 滕州市金曙王绿色食品有限责任公司 | A kind of color potato thin pancake and preparation method |
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