CN105028586A - Method for making crispy potato cookies - Google Patents

Abstract

The invention discloses a method for making crispy potato cookies and belongs to the field of food processing. The method is characterized in that the formula comprises 900 g high-gluten flour, 650 g potatoes, 120 g shortening, 280 g soft sugar, 65 g whole milk powder, 45 g eggs, 0.1 g monoglyceride, 0.06 g sodium bicarbonate, 0.01 g ammonium bicarbonate, and a proper amount of vanillin. The process technique comprises the steps of cleaning, cooking, peeling and mashing fresh potatoes to obtain mashed potato, and then conducting agitation, emulsification, blending, extrusion forming, baking, taking out and cooling, and packaging in sequence. The method has the advantage that the obtained cookies have the same size, taste crispy, sweet and delicious, and have the special flavor of potatoes. The cookies have a quite high nutritive value, are rich in nutrient materials such as protein and vitamin, can be digested and absorbed by the human body easily, and can enhance body immunity, strengthen spleen and stomach, tonify qi and regulate middle energizer, expel toxin for the beauty purpose, reduce blood pressure and resist aging. The cookies are a green nutritious food which is suitable for people of all ages and economical, can be stored for a long time, are convenient to carry, and can serve as travel rations and convenient meal.

Description

A kind of preparation method of potato crisp-fried cookies

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of potato crisp-fried cookies.

Background technology

Potato, another name potato, potato, potato, Solanaceae Solanum, annual herb plant, subterranean stem is block, oblate.Potato contains a large amount of carbohydrate, also containing 20% protein, and 18 seed amino acids, mineral matter, vitamin etc.Potato can be cooked staple food, also can eat as vegetables, or do accesary foods as French fries, potato chips etc., is also used for making starch, bean vermicelli, also can brewed wine, and edible range is wide.Containing abundant dietary fiber in potato, help promotion gastrointestinal peristalsis, dredging enteron aisle, can also help to take away some greases and rubbish, have certain catharsis and toxin expelling effect.Potato also has antidotal effect, and it contains the B family vitamins such as abundant vitamin B1, B2, B6 and pantothenic acid and a large amount of good fiber quality element, also containing nutrients such as trace element, amino acid, protein, fat and high-quality starch.The traditional Chinese medical science think potato " the flat taste of property is sweet nontoxic, can strengthening the spleen and stomach, in beneficial controlled atmosphere, relieving spasm to stop pain, tonneau is defecated; To weakness of the spleen and the stomach, indigestion, stomach discord, gastral cavity abdomen has a pain, the not smooth patient outcome that defecates is remarkable ".Modern study proves, potato has special efficacy to conciliation indigestion, is good medicine and the high-quality health products of stomach trouble and cardiac.Therefore potato is being rich in nutrition, is one of antidotal food.

Potato is eaten raw usually, and growth cycle is short, and economic benefit is low, for being processed into the comprehensive utilization that potato crisp-fried cookies can realize raw potatoes, and being convenient to store, improving its economic worth.

Summary of the invention

The object of the invention is to solve the short problem of potato raw long period, a kind of preparation method of potato crisp-fried cookies is provided.

The present invention solves the technical scheme that its technical problem takes:

A preparation method for potato crisp-fried cookies, is characterized in that: adopt Strong flour 900g, potato 650g, shortening 120g, soft white sugar 280g, whole milk powder 65g, egg 45g, monoglyceride 0.1g, sodium acid carbonate 0.06g, carbonic hydroammonium 0.01g, vanillic aldehyde is formula in right amount, its processing process is fresh potato → clean → boiling → remove the peel → smash to pieces → potato paste → whipping → emulsification shape → modulation → extruding → toast → come out of the stove cooling → packaging, and concrete operation step is:

(1) ingredient requirement: adopt without the fresh potato gone rotten, nothing is rotten, flour requires the special Strong flour of shortbread type biscuit, and raising agent adopts sodium acid carbonate, carbonic hydroammonium;

(2) potato pretreatment: potato is put into steamer, boiling 35min, cook rear taking-up cooling, peeling, it is stand-by to stir into pasty state;

(3) modulation of dough: shortening is opened in dough mixing machine, adds phosphatide, together beat; Add respectively again soft white sugar powder, egg, water-soluble after sodium acid carbonate, carbonic hydroammonium, monoglyceride, milk powder, vanillic aldehyde, water and a little lily root flour, sweet-scented osmanthus sauce fully beat, add again potato stick with paste beat into emulsified state after, Strong flour, milk powder are mixed and adds, stir in dough mixing machine and form grume, adjust powder temperature to control at 45 DEG C;

(4) extruding: the batter made is loaded in the cloth pocket with flower mouth, batter is squeezed on the iron baking tray wiped clean, firmly evenly, biscuit base is made the circular floral designs of diameter 6cm, thick 1.2cm;

(5) bake: will be equipped with after biscuit base baking tray puts into baking box, baking, oven temperature is 165 DEG C, bakes 15min, and green compact are entering stokehold, a small amount of atomized water of spray in stove;

(6) cooling and packaging: be cooled to 22 DEG C after baking box takes out, reject underproof goods, pack.

Beneficial effect: product of the present invention is in the same size, crispy in taste, fragrant and sweet good to eat, there is the due local flavor of potato.This product nutritive value is very high, be rich in the multiple nutrients such as protein, vitamin material, be conducive to human body and absorption and digestion is carried out to food, strengthen body immunity effect, there is strengthening the spleen and stomach, in beneficial controlled atmosphere, toxin-expelling and face nourishing and the antidotal effect of step-down, a kind of all-ages, economical and practical green nourishing food, and the durable Tibetan of energy, be easy to carry, the use of can make a tour solid food and fast food.

Detailed description of the invention

Embodiment 1 :

A preparation method for potato crisp-fried cookies, concrete operation step is:

(1) ingredient requirement: adopt without the fresh potato gone rotten, nothing is rotten, purple Chinese yam, flour requires the special low-gluten wheat flour of shortbread type biscuit, corn flour, and raising agent adopts sodium acid carbonate, carbonic hydroammonium;

(2) potato pretreatment: potato, purple Chinese yam are put into steamer, boiling 50min, cook rear taking-up cooling, peeling, it is stand-by to stir into pasty state;

(3) modulation of dough: shortening is opened in dough mixing machine, adds phosphatide, together beat; Add respectively again Icing Sugar, egg, water-soluble after sodium acid carbonate, carbonic hydroammonium, monoglyceride, salt, cocoa power, Poria cocos powder, butter, vanillic aldehyde, water fully beat, add again potato stick with paste beat into emulsified state after, wheat flour, corn flour, cocoa power are mixed and add, stir in dough mixing machine and form grume, adjust powder temperature to control at 28 DEG C;

(4) extruding: the batter made is loaded in the cloth pocket with flower mouth, batter is squeezed on the iron baking tray wiped clean, firmly evenly, biscuit base is made the circular floral designs of diameter 3cm, thick 0.6cm;

(5) bake: will be equipped with after biscuit base baking tray puts into baking box, baking, oven temperature is 220 DEG C, bakes 15min, and green compact are entering stokehold, a small amount of atomized water of spray in stove;

(6) cooling and packaging: be cooled to 30 DEG C after baking box takes out, reject underproof goods, pack.

Embodiment 2 :

A preparation method for potato crisp-fried cookies, concrete operation step is:

(1) ingredient requirement: adopt without the fresh potato gone rotten, nothing is rotten, taro, flour requires the special low-gluten wheat flour of shortbread type biscuit, and raising agent adopts sodium acid carbonate, carbonic hydroammonium;

(2) potato pretreatment: potato, taro are put into steamer, boiling 25min, cook rear taking-up cooling, peeling, it is stand-by to stir into pasty state;

(3) modulation of dough: shortening is opened in dough mixing machine, adds phosphatide, together beat; Add respectively again Icing Sugar, egg, water-soluble after sodium acid carbonate, carbonic hydroammonium, rose paste, setose thistle powder, Amomum cardamomum powder, monoglyceride, salt, milk powder, vanillic aldehyde, water fully beat, add again potato stick with paste beat into emulsified state after, wheat flour, milk powder are mixed and adds, stir in dough mixing machine and form grume, adjust powder temperature to control at 45 DEG C;

(4) extruding: the batter made is loaded in the cloth pocket with flower mouth, batter is squeezed on the iron baking tray wiped clean, firmly evenly, biscuit base is made the circular floral designs of diameter 6cm, thick 2cm;

(5) bake: will be equipped with after biscuit base baking tray puts into baking box, baking, oven temperature is 260 DEG C, bakes 4-5min, and green compact are entering stokehold, a small amount of atomized water of spray in stove;

(6) cooling and packaging: be cooled to 35 DEG C after baking box takes out, reject underproof goods, pack.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. the preparation method of a potato crisp-fried cookies, it is characterized in that: adopt Strong flour 900g, potato 650g, shortening 120g, soft white sugar 280g, whole milk powder 65g, egg 45g, monoglyceride 0.1g, sodium acid carbonate 0.06g, carbonic hydroammonium 0.01g, vanillic aldehyde is formula in right amount, its processing process is fresh potato → clean → boiling → remove the peel → smash to pieces → potato paste → whipping → emulsification shape → modulation → extruding → toast → come out of the stove cooling → packaging, and concrete operation step is:

(1) ingredient requirement: adopt without the fresh potato gone rotten, nothing is rotten, flour requires the special Strong flour of shortbread type biscuit, and raising agent adopts sodium acid carbonate, carbonic hydroammonium;

(2) potato pretreatment: potato is put into steamer, boiling 35min, cook rear taking-up cooling, peeling, it is stand-by to stir into pasty state;

(3) modulation of dough: shortening is opened in dough mixing machine, adds phosphatide, together beat; Add respectively again soft white sugar powder, egg, water-soluble after sodium acid carbonate, carbonic hydroammonium, monoglyceride, milk powder, vanillic aldehyde, water and a little lily root flour, sweet-scented osmanthus sauce fully beat, add again potato stick with paste beat into emulsified state after, Strong flour, milk powder are mixed and adds, stir in dough mixing machine and form grume, adjust powder temperature to control at 45 DEG C;

(4) extruding: the batter made is loaded in the cloth pocket with flower mouth, batter is squeezed on the iron baking tray wiped clean, firmly evenly, biscuit base is made the circular floral designs of diameter 6cm, thick 1.2cm;

(5) bake: will be equipped with after biscuit base baking tray puts into baking box, baking, oven temperature is 165 DEG C, bakes 15min, and green compact are entering stokehold, a small amount of atomized water of spray in stove;

(6) cooling and packaging: be cooled to 22 DEG C after baking box takes out, reject underproof goods, pack.