CN105053918A - 一种传统马铃薯饼的制作方法 - Google Patents
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Abstract
本发明公开了一种传统马铃薯饼的制作方法,属于食品加工领域。其特征在于:采用马铃薯2.5kg,甘薯1.2kg,红豆0.6kg,山药淀粉0.8kg,猪肉0.5kg,鸡蛋0.3kg,味精12g,食盐45g,香甜泡打粉55g为原料,其加工工艺流程为原料预处理→混合搅拌→压坯切片→成型→干燥→油炸→冷却→包装。有益效果:本发明产品色泽微黄,香酥可口,香味浓郁,具有马铃薯香酥的风味;本产品营养价值很高,富含蛋白质、维生素等多种营养物质,有利于人体对食物进行消化和吸收,增强人体免疫力作用,具有健脾和胃,益气调中、排毒养颜和降压抗衰老的功效,是一种老少皆宜、经济实惠的绿色营养食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种传统马铃薯饼的制作方法。
背景技术
马铃薯,别称地蛋、洋芋、土豆,茄科茄属,一年生草本植物,地下茎块状,扁圆形。马铃薯含有大量碳水化合物,还含有20%蛋白质,18种氨基酸、矿物质、维生素等。马铃薯可以做主食,也可以作为蔬菜食用,或做辅助食品如薯条、薯片等,也用来制作淀粉、粉丝,也可以酿造酒,食用范围广。马铃薯中含有丰富的膳食纤维,有助促进胃肠蠕动,疏通肠道,还能帮助带走一些油脂和垃圾,具有一定的通便排毒作用。马铃薯还具有抗衰老的功效,它含有丰富的维生素B1、B2、B6和泛酸等B族维生素及大量的优质纤维素,还含有微量元素、氨基酸、蛋白质、脂肪和优质淀粉等营养元素。中医认为马铃薯“性平味甘无毒,能健脾和胃,益气调中,缓急止痛,通利大便;对脾胃虚弱、消化不良、肠胃不和、脘腹作痛、大便不畅的患者效果显著”。现代研究证明,马铃薯对调解消化不良有特效,是胃病和心脏病患者的良药及优质保健品。因此马铃薯富有营养,是抗衰老的食物之一。
新鲜的马铃薯不易贮藏,用于加工成传统马铃薯饼可实现对马铃薯原料的综合利用,食用方便,且便于储存,提高其经济价值。
发明内容
本发明的目的是解决马铃薯不易贮藏的问题,提供一种传统马铃薯饼的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种传统马铃薯饼的制作方法,其特征在于:采用马铃薯2.5kg,甘薯1.2kg,红豆0.6kg,山药淀粉0.8kg,猪肉0.5kg,鸡蛋0.3kg,味精12g,食盐45g,香甜泡打粉55g为原料,其加工工艺流程为原料预处理→混合搅拌→压坯切片→成型→干燥→油炸→冷却→包装,具体操作步骤为:
(1)原料预处理:甘薯、马铃薯去皮蒸熟,经过捣碎机捣碎成薯泥;鸡蛋经打蛋器搅打成蛋糊,时间控制在1-2min,泡越多越好;猪肉绞碎后蒸熟;红豆先炒熟再经过粉碎,过80目筛;
(2)和面:薯饼的面团要求调的软些,加水量为22%,用冷水将焦亚硫酸钠溶化后,在开始调山药淀粉时即可加入,同时加入味精、香甜泡打粉,一般采用双浆立式调粉机,调粉35-40min;
(3)静置:调粉后面团弹性仍然较大,通过静置来减少薯饼韧缩现象;
(4)压面:薯饼面团辊压需10-12次,将面片的两端折回中间,并经两次折叠转向,改善其纵横之间收缩性能上的差异,尽量少撒粉,以防烘烤后的起泡;
(5)成型:用切辊冲印成型;
(6)烘烤:采用低温长时间烘烤,将薯饼放置在温度为180-200℃下烘烤20-25min即成;
(7)冷却包装:在冷却过程中,要求冷空气尽量接近室温,待产品低于37-40℃时方可包装。
有益效果:本发明产品色泽微黄,香酥可口,香味浓郁,具有马铃薯香酥的风味;本产品营养价值很高,富含蛋白质、维生素等多种营养物质,有利于人体对食物进行消化和吸收,增强人体免疫力作用,具有健脾和胃,益气调中、排毒养颜和降压抗衰老的功效,是一种老少皆宜、经济实惠的绿色营养食品。
具体实施方式
实施例1:
一种传统马铃薯饼的制作方法,具体操作步骤为:
(1)原料预处理:紫薯、马铃薯去皮蒸熟,经过捣碎机捣碎成薯泥;鸡蛋经打蛋器搅打成蛋糊,时间控制在3-5min,泡越多越好;猪肉绞碎后蒸熟;芸豆和豌豆先炒熟再经过粉碎,过60目筛;
(2)和面:薯饼的面团要求调的软些,加水量为15%,用冷水将焦亚硫酸钠溶化后,在开始调玉米淀粉时即可加入,同时加入味精、香甜泡打粉,一般采用双浆立式调粉机,调粉20-25min;
(3)静置:调粉后面团弹性仍然较大,通过静置来减少薯饼韧缩现象;
(4)压面:薯饼面团辊压需15次,将面片的两端折回中间,并经两次折叠转向,改善其纵横之间收缩性能上的差异,尽量少撒粉,以防烘烤后的起泡;
(5)成型:用切辊冲印成型;
(6)烘烤:采用高温烘烤,将薯饼放置在温度为250-260℃下烘烤2-3min即成;
(7)冷却包装:在冷却过程中,要求冷空气尽量接近室温,待产品低于45℃时方可包装。
实施例2:
一种传统马铃薯饼的制作方法,具体操作步骤为:
(1)原料预处理:山药、栗子、马铃薯去皮蒸熟,加入红枣泥,经过捣碎机捣碎成薯泥;鸡蛋经打蛋器搅打成蛋糊,时间控制在2min,泡越多越好;猪肉绞碎后蒸熟;黄豆和花生先炒熟再经过粉碎,过120目筛;
(2)和面:薯饼的面团要求调的软些,加水量为25%,用冷水将焦亚硫酸钠溶化后,在开始调甘薯淀粉时即可加入,同时加入味精、蜂蜜、香甜泡打粉,一般采用双浆立式调粉机,调粉28-32min;
(3)静置:调粉后面团弹性仍然较大,通过静置来减少薯饼韧缩现象;
(4)压面:薯饼面团辊压需15-17次,将面片的两端折回中间,并经两次折叠转向,改善其纵横之间收缩性能上的差异,尽量少撒粉,以防烘烤后的起泡;
(5)成型:用切辊冲印成型;
(6)烘烤:采用低温长时间烘烤,将薯饼放置在温度为150℃下烘烤45min即成;
(7)冷却包装:在冷却过程中,要求冷空气尽量接近室温,待产品低于30-35℃时方可包装。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种传统马铃薯饼的制作方法,其特征在于:采用马铃薯2.5kg,甘薯1.2kg,红豆0.6kg,山药淀粉0.8kg,猪肉0.5kg,鸡蛋0.3kg,味精12g,食盐45g,香甜泡打粉55g为原料,其加工工艺流程为原料预处理→混合搅拌→压坯切片→成型→干燥→油炸→冷却→包装,具体操作步骤为:
(1)原料预处理:甘薯、马铃薯去皮蒸熟,经过捣碎机捣碎成薯泥;鸡蛋经打蛋器搅打成蛋糊,时间控制在1-2min,泡越多越好;猪肉绞碎后蒸熟;红豆先炒熟再经过粉碎,过80目筛;
(2)和面:薯饼的面团要求调的软些,加水量为22%,用冷水将焦亚硫酸钠溶化后,在开始调山药淀粉时即可加入,同时加入味精、香甜泡打粉,一般采用双浆立式调粉机,调粉35-40min;
(3)静置:调粉后面团弹性仍然较大,通过静置来减少薯饼韧缩现象;
(4)压面:薯饼面团辊压需10-12次,将面片的两端折回中间,并经两次折叠转向,改善其纵横之间收缩性能上的差异,尽量少撒粉,以防烘烤后的起泡;
(5)成型:用切辊冲印成型;
(6)烘烤:采用低温长时间烘烤,将薯饼放置在温度为180-200℃下烘烤20-25min即成;
(7)冷却包装:在冷却过程中,要求冷空气尽量接近室温,待产品低于37-40℃时方可包装。
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CN107396952A (zh) * | 2017-08-25 | 2017-11-28 | 内蒙古娃姐食品有限公司 | 一种酸奶饼的制作方法及其制成的酸奶饼 |
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CN107047693A (zh) * | 2016-10-11 | 2017-08-18 | 山西省农业科学院高寒区作物研究所 | 一种马铃薯饼的制作方法 |
CN107396952A (zh) * | 2017-08-25 | 2017-11-28 | 内蒙古娃姐食品有限公司 | 一种酸奶饼的制作方法及其制成的酸奶饼 |
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