CN105211668A - A kind of potato egg roulade and preparation method thereof - Google Patents
A kind of potato egg roulade and preparation method thereof Download PDFInfo
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- CN105211668A CN105211668A CN201510696317.8A CN201510696317A CN105211668A CN 105211668 A CN105211668 A CN 105211668A CN 201510696317 A CN201510696317 A CN 201510696317A CN 105211668 A CN105211668 A CN 105211668A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 75
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 75
- 238000002360 preparation method Methods 0.000 title claims abstract description 50
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 30
- 241000209094 Oryza Species 0.000 claims description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims description 27
- 235000009566 rice Nutrition 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 25
- 238000011049 filling Methods 0.000 claims description 20
- 235000013372 meat Nutrition 0.000 claims description 20
- 239000011265 semifinished product Substances 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 230000014759 maintenance of location Effects 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000013339 cereals Nutrition 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 11
- 241000371652 Curvularia clavata Species 0.000 claims description 10
- 244000062793 Sorghum vulgare Species 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 10
- 235000013575 mashed potatoes Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 235000019713 millet Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 10
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 6
- 229920000388 Polyphosphate Polymers 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 210000002808 connective tissue Anatomy 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 244000144972 livestock Species 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 239000001205 polyphosphate Substances 0.000 claims description 5
- 235000011176 polyphosphates Nutrition 0.000 claims description 5
- 244000144977 poultry Species 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000011161 development Methods 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000000378 dietary effect Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 description 4
- 235000011868 grain product Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a kind of preparation method of potato egg roulade, potato is added in egg roulade, cold dish kind and mouthfeel can be increased, also add the kind of potato food simultaneously.The potato egg roulade that the present invention makes, balanced in nutrition, for ensureing grain security, Agricultural Sustainable Development, improving resident's dietary structure and nutrient health is very helpful.
Description
Technical field
The invention belongs to processing of farm products field, particularly a kind of potato egg roulade and preparation method thereof.
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.
In order to realize these objects and other advantage of the invention of this reality, provide a kind of preparation method of potato egg roulade, it comprises:
By rice 23-41 part by weight, millet 11-18 part, glutinous rice 8-13 part and black rice 5-9 part respectively through mixing after immersion, 25min-35min is steamed under temperature is 95 DEG C of-98 DEG C of conditions, be cooled to room temperature afterwards, and be dispersed as the grain of rice, with the addition of glutinous rice, be conducive to steaming in process agglomerating, do not fall apart when edible, be shaped, be beneficial to balance and eat;
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 0-4 DEG C by chilled meat, be cut into the long strip block of 100-150g and twist filling, making meat stuffing;
Get grain of rice 26-34 part by weight, meat stuffing 64-73 part, mashed potato filling 12-18 part, egg 5-9 part, red date powder 3-5 part, mushroom powder 3-5 part, farina 18-27 part, and add auxiliary material and appropriate frozen water stirs and pickles, salting period is 30-60min, and pickling temperature is 0 DEG C-10 DEG C, obtained raw material;
Wrap up described raw material after egg liquid being obtained egg skin and obtain semi-finished product, the thickness of described egg skin is 2-3mm, and egg liquid is spread out into egg skin in pot, keeps egg skin to be shaped not broken, is easy to parcel, and firmly wraps during parcel;
Semi-finished product are steamed 12-17min under temperature is 150 DEG C of-170 DEG C of conditions, suppresses 6-8h afterwards and obtain finished product after cool to room temperature under pressure is 130-150N condition, after compacting, mouthfeel is good, chews strength.
Preferably, in the preparation method of described potato egg roulade,
Described finished product is direct-edible;
Described semi-finished product cool under 0 DEG C of-7 DEG C of condition, pack when described half-finished temperature is cooled to below 25 DEG C, and the semi-finished product through packaging refrigerate or freezing under-18 DEG C of conditions under 0 DEG C of-4 DEG C of condition.
Preferably, in the preparation method of described potato egg roulade, described immersion comprises:
Rice in steep is shone 3-5min in the sun after 10-14min in milk;
Millet is immersed in hydromel and naturally dries after 17-21min;
Naturally dry after black rice is soaked 8-11min in salt solution.
Preferably, in the preparation method of described potato egg roulade, enuleation date is put into fresh milk and soaks 2-5h, pull out after draining and put into baking box baking 7-9min at 89 DEG C of-103 DEG C of temperature, pulverize afterwards and obtain red date powder.
Preferably, in the preparation method of described potato egg roulade, by new fresh mushroom after pretreatment at 98 DEG C of-112 DEG C of temperature boiling 10-14min, after cool to room temperature under 50 DEG C of-73 DEG C of conditions dry 1-3h, frying 3-5min at 76 DEG C of-82 DEG C of temperature afterwards, through pulverizing after cool to room temperature, obtain mushroom powder at 120 mesh sieve sieves afterwards.
Preferably, in the preparation method of described potato egg roulade, new fresh mushroom pretreatment is comprised:
New fresh mushroom is peeled clean and is cut into the mushroom fourth of 10mm*10mm*10mm, after put into clear water and soak 3-5min, put into hydromel afterwards and soak 15-24min.
Preferably, in the preparation method of described potato egg roulade, described auxiliary material comprises following component by weight:
Salt 1-3 part, white sugar 1-2 part, monosodium glutamate 0.1-0.3 part, polyphosphate 0.1-0.5 part, sodium isoascorbate 0.01-0.04 part, five-spice powder 0.1-0.5 part.
Preferably, in the preparation method of described potato egg roulade, 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.
A kind of potato egg roulade adopting the preparation method of described potato egg roulade to make.
The invention provides a kind of preparation method of potato egg roulade, potato is added in egg roulade, cold dish kind and mouthfeel can be increased, also add the kind of potato food simultaneously.The potato egg roulade that the present invention makes, balanced in nutrition, for ensureing grain security, Agricultural Sustainable Development, improving resident's dietary structure and nutrient health is very helpful.
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.
Detailed description of the invention
Below in conjunction with embodiment, 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.
Embodiment one
A preparation method for potato egg roulade, it comprises:
By 23 parts, rice by weight, millet 11 parts, 8 parts, glutinous rice and black rice 5 parts respectively through mixing after immersion, under temperature is 95 DEG C of conditions, steams 25min, is cooled to room temperature afterwards, and is dispersed as the grain of rice;
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 DEG C by chilled meat, be cut into the long strip block of 100g and twist filling, making meat stuffing;
Get 26 parts, the grain of rice by weight, meat stuffing 64 parts, 12 parts, mashed potato filling, 5 parts, egg, red date powder 3 parts, mushroom powder 3 parts, farina 18 parts, and add auxiliary material and appropriate frozen water stirs and pickles, salting period is 30min, pickling temperature is 0 DEG C, obtained raw material;
Wrap up described raw material after egg liquid being obtained egg skin and obtain semi-finished product, the thickness of described egg skin is 2mm;
Semi-finished product are steamed 12min under temperature is 150 DEG C of conditions, under pressure is 130N condition, suppresses 6h after cool to room temperature afterwards and obtain finished product.
In the preparation method of described potato egg roulade,
Described finished product is direct-edible;
Described semi-finished product cool under 0 DEG C of condition, pack when described half-finished temperature is cooled to below 25 DEG C, and the semi-finished product through packaging refrigerate or freezing under-18 DEG C of conditions under 0 DEG C of condition.
In the preparation method of described potato egg roulade, described immersion comprises:
Rice in steep is shone 3min in the sun after 10min in milk;
Millet is immersed in hydromel and naturally dries after 17min;
Naturally dry after black rice is soaked 8min in salt solution.
In the preparation method of described potato egg roulade, enuleation date is put into fresh milk and soaks 2h, pull out after draining and put into baking box baking 7min at 89 DEG C of temperature, pulverize afterwards and obtain red date powder.
In the preparation method of described potato egg roulade, by new fresh mushroom after pretreatment at 98 DEG C of temperature boiling 10min, after cool to room temperature under 50 DEG C of conditions dry 1h, frying 3min at 76 DEG C of temperature afterwards, through pulverizing after cool to room temperature, obtain mushroom powder at 120 mesh sieve sieves afterwards.
In the preparation method of described potato egg roulade, new fresh mushroom pretreatment is comprised:
New fresh mushroom is peeled clean and is cut into the mushroom fourth of 10mm*10mm*10mm, after put into clear water and soak 3min, put into hydromel afterwards and soak 15min.
In the preparation method of described potato egg roulade, described auxiliary material comprises following component by weight:
Salt 1 part, white sugar 1 part, monosodium glutamate 0.1 part, polyphosphate 0.1 part, sodium isoascorbate 0.01 part, five-spice powder 0.1 part.
In the preparation method of described potato egg roulade, described color retention comprises:
Protect look solution and comprise following component by weight: citric acid 0.5 part, sodium isoascorbate 0.06 part, CaCl
20.5 part, and 100 parts, water;
Color retention 5min is carried out described protecting in look solution.
A kind of potato egg roulade adopting the preparation method of described potato egg roulade to make.
Embodiment two
A preparation method for potato egg roulade, it comprises:
By 41 parts, rice by weight, millet 18 parts, 13 parts, glutinous rice and black rice 9 parts respectively through mixing after immersion, under temperature is 98 DEG C of conditions, steams 35min, is cooled to room temperature afterwards, and is dispersed as the grain of rice;
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 4 DEG C by chilled meat, be cut into the long strip block of 150g and twist filling, making meat stuffing;
Get 34 parts, the grain of rice by weight, meat stuffing 73 parts, 18 parts, mashed potato filling, 9 parts, egg, red date powder 5 parts, mushroom powder 5 parts, farina 27 parts, and add auxiliary material and appropriate frozen water stirs and pickles, salting period is 60min, pickling temperature is 10 DEG C, obtained raw material;
Wrap up described raw material after egg liquid being obtained egg skin and obtain semi-finished product, the thickness of described egg skin is 3mm;
Semi-finished product are steamed 17min under temperature is 170 DEG C of conditions, under pressure is 150N condition, suppresses 8h after cool to room temperature afterwards and obtain finished product.
In the preparation method of described potato egg roulade,
Described finished product is direct-edible;
Described semi-finished product cool under 7 DEG C of conditions, pack when described half-finished temperature is cooled to below 25 DEG C, and the semi-finished product through packaging refrigerate or freezing under-18 DEG C of conditions under 4 DEG C of conditions.
In the preparation method of described potato egg roulade, described immersion comprises:
Rice in steep is shone 5min in the sun after 14min in milk;
Millet is immersed in hydromel and naturally dries after 21min;
Naturally dry after black rice is soaked 11min in salt solution.
In the preparation method of described potato egg roulade, enuleation date is put into fresh milk and soaks 5h, pull out after draining and put into baking box baking 9min at 103 DEG C of temperature, pulverize afterwards and obtain red date powder.
In the preparation method of described potato egg roulade, by new fresh mushroom after pretreatment at 112 DEG C of temperature boiling 14min, after cool to room temperature under 73 DEG C of conditions dry 3h, frying 5min at 82 DEG C of temperature afterwards, through pulverizing after cool to room temperature, obtain mushroom powder at 120 mesh sieve sieves afterwards.
In the preparation method of described potato egg roulade, new fresh mushroom pretreatment is comprised:
New fresh mushroom is peeled clean and is cut into the mushroom fourth of 10mm*10mm*10mm, after put into clear water and soak 5min, put into hydromel afterwards and soak 24min.
In the preparation method of described potato egg roulade, described auxiliary material comprises following component by weight:
Salt 3 parts, white sugar 2 parts, monosodium glutamate 0.3 part, polyphosphate 0.5 part, sodium isoascorbate 0.04 part, five-spice powder 0.5 part.
In the preparation method of described potato egg roulade, described color retention comprises:
Protect look solution and comprise following component by weight: citric acid 1 part, sodium isoascorbate 0.06 part, CaCl
21 part, and 100 parts, water;
Color retention 10min is carried out described protecting in look solution.
A kind of potato egg roulade adopting the preparation method of described potato egg roulade to make.
Embodiment three
A preparation method for potato egg roulade, it comprises:
By 37 parts, rice by weight, millet 13 parts, 11 parts, glutinous rice and black rice 6 parts respectively through mixing after immersion, under temperature is 97 DEG C of conditions, steams 31min, is cooled to room temperature afterwards, and is dispersed as the grain of rice;
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 3 DEG C by chilled meat, be cut into the long strip block of 130g and twist filling, making meat stuffing;
Get 27 parts, the grain of rice by weight, meat stuffing 68 parts, 14 parts, mashed potato filling, 6 parts, egg, red date powder 4 parts, mushroom powder 4 parts, farina 22 parts, and add auxiliary material and appropriate frozen water stirs and pickles, salting period is 47min, pickling temperature is 7 DEG C, obtained raw material;
Wrap up described raw material after egg liquid being obtained egg skin and obtain semi-finished product, the thickness of described egg skin is 2.3mm;
Semi-finished product are steamed 14min under temperature is 163 DEG C of conditions, under pressure is 132N condition, suppresses 7h after cool to room temperature afterwards and obtain finished product.
In the preparation method of described potato egg roulade,
Described finished product is direct-edible;
Described semi-finished product cool under 4 DEG C of conditions, pack when described half-finished temperature is cooled to below 25 DEG C, and the semi-finished product through packaging refrigerate or freezing under-18 DEG C of conditions under 2 DEG C of conditions.
In the preparation method of described potato egg roulade, described immersion comprises:
Rice in steep is shone 4min in the sun after 11min in milk;
Millet is immersed in hydromel and naturally dries after 19min;
Naturally dry after black rice is soaked 10min in salt solution.
In the preparation method of described potato egg roulade, enuleation date is put into fresh milk and soaks 3h, pull out after draining and put into baking box baking 8min at 97 DEG C of temperature, pulverize afterwards and obtain red date powder.
In the preparation method of described potato egg roulade, by new fresh mushroom after pretreatment at 111 DEG C of temperature boiling 13min, after cool to room temperature under 63 DEG C of conditions dry 2h, frying 4min at 78 DEG C of temperature afterwards, through pulverizing after cool to room temperature, obtain mushroom powder at 120 mesh sieve sieves afterwards.
In the preparation method of described potato egg roulade, new fresh mushroom pretreatment is comprised:
New fresh mushroom is peeled clean and is cut into the mushroom fourth of 10mm*10mm*10mm, after put into clear water and soak 4min, put into hydromel afterwards and soak 17min.
In the preparation method of described potato egg roulade, described auxiliary material comprises following component by weight:
Salt 2 parts, white sugar 1.2 parts, monosodium glutamate 0.2 part, polyphosphate 0.4 part, sodium isoascorbate 0.03 part, five-spice powder 0.2 part.
In the preparation method of described potato egg roulade, described color retention comprises:
Protect look solution and comprise following component by weight: citric acid 0.6 part, sodium isoascorbate 0.05 part, CaCl
20.6 part, and 100 parts, water;
Color retention 9min is carried out described protecting in look solution.
A kind of potato egg roulade adopting the preparation method of described potato egg roulade to make.
Here the number of devices illustrated and treatment scale are used to simplify explanation of the present invention.Application 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.
Claims (9)
1. a preparation method for potato egg roulade, is characterized in that, comprising:
By rice 23-41 part by weight, millet 11-18 part, glutinous rice 8-13 part and black rice 5-9 part respectively through mixing after immersion, under temperature is 95 DEG C of-98 DEG C of conditions, steams 25min-35min, is cooled to room temperature afterwards, and is dispersed as the grain of rice;
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 0-4 DEG C by chilled meat, be cut into the long strip block of 100-150g and twist filling, making meat stuffing;
Get grain of rice 26-34 part by weight, meat stuffing 64-73 part, mashed potato filling 12-18 part, egg 5-9 part, red date powder 3-5 part, mushroom powder 3-5 part, farina 18-27 part, and add auxiliary material and appropriate frozen water stirs and pickles, salting period is 30-60min, and pickling temperature is 0 DEG C-10 DEG C, obtained raw material;
Wrap up described raw material after egg liquid being obtained egg skin and obtain semi-finished product, the thickness of described egg skin is 2-3mm;
Semi-finished product are steamed 12-17min under temperature is 150 DEG C of-170 DEG C of conditions, under pressure is 130-150N condition, suppresses 6-8h after cool to room temperature afterwards and obtain finished product.
2. the preparation method of potato egg roulade as claimed in claim 1, it is characterized in that, described finished product is direct-edible;
Described semi-finished product cool under 0 DEG C of-7 DEG C of condition, pack when described half-finished temperature is cooled to below 25 DEG C, and the semi-finished product through packaging refrigerate or freezing under-18 DEG C of conditions under 0 DEG C of-4 DEG C of condition.
3. the preparation method of potato egg roulade as claimed in claim 1, it is characterized in that, described immersion comprises:
Rice in steep is shone 3-5min in the sun after 10-14min in milk;
Millet is immersed in hydromel and naturally dries after 17-21min;
Naturally dry after black rice is soaked 8-11min in salt solution.
4. the preparation method of potato egg roulade as claimed in claim 1, is characterized in that, enuleation date is put into fresh milk and soaks 2-5h, pull out after draining and put into baking box baking 7-9min at 89 DEG C of-103 DEG C of temperature, pulverizes afterwards and obtains red date powder.
5. the preparation method of potato egg roulade as claimed in claim 1, it is characterized in that, by new fresh mushroom after pretreatment at 98 DEG C of-112 DEG C of temperature boiling 10-14min, after cool to room temperature under 50 DEG C of-73 DEG C of conditions dry 1-3h, frying 3-5min at 76 DEG C of-82 DEG C of temperature afterwards, through pulverizing after cool to room temperature, obtain mushroom powder at 120 mesh sieve sieves afterwards.
6. the preparation method of potato egg roulade as claimed in claim 5, is characterized in that, new fresh mushroom pretreatment comprised:
New fresh mushroom is peeled clean and is cut into the mushroom fourth of 10mm*10mm*10mm, after put into clear water and soak 3-5min, put into hydromel afterwards and soak 15-24min.
7. the preparation method of potato egg roulade as claimed in claim 1, 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, polyphosphate 0.1-0.5 part, sodium isoascorbate 0.01-0.04 part, five-spice powder 0.1-0.5 part.
8. the preparation method of potato egg roulade as claimed in claim 1, 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.
9. the potato egg roulade adopting the preparation method of the potato egg roulade as described in any one of claim 1 to 8 to make.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549668A (en) * | 2017-09-30 | 2018-01-09 | 三只松鼠股份有限公司 | A kind of purple glutinous rice roulade and preparation method thereof |
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