CN105211926A - A kind of fried potato ball and preparation method thereof - Google Patents
A kind of fried potato ball and preparation method thereof Download PDFInfo
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- CN105211926A CN105211926A CN201510695915.3A CN201510695915A CN105211926A CN 105211926 A CN105211926 A CN 105211926A CN 201510695915 A CN201510695915 A CN 201510695915A CN 105211926 A CN105211926 A CN 105211926A
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Abstract
The invention provides a kind of preparation method of a fried potato ball, rice class food materials are combined cleverly with potato, and adopt the method for this mouthfeel well tasting of frying perfume (or spice), be not only applicable to large-scale restaurant but also be applicable to edible at home.The fried potato ball that the present invention makes is nutritious, and mouthfeel is good, adds the kind of potato food, 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 fried potato ball 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 a fried potato ball, it comprises:
By millet 11-18 part by weight, 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, the combination of millet, glutinous rice and black rice had both constituted abundant nutrition arrangement, obtained equilibrium again in color, soaked the pollution that can not cause color respectively, glutinous rice can also increase viscosity in addition, a ball is shaped better;
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, carrot meal 3-5 part, farina 18-27 part, and add auxiliary material and stir and pickle, salting period is 30-60min, and pickling temperature is 0 DEG C-10 DEG C, obtained raw material, with the addition of red date powder and carrot meal, can provide enough nutritional labelings, farina can wrap up other materials, and increase viscosity, increase mouthfeel;
The raw material being 8-13mm by peeling quail egg outer wrapping thickness leave standstill 3-5min after rubbing circle with the hands and obtain semi-finished product;
By semi-finished product frying 12-17min under temperature is 150 DEG C of-170 DEG C of conditions, obtained finished product.
Preferably, in the preparation method of a described fried potato ball, described finished product is direct-edible;
Described finished product can steam rear 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 a described fried potato ball, described immersion comprises:
Glutinous rice is immersed in milk and after 10-14min, shines 3-5min in the sun;
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 a described fried potato ball, 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 a described fried potato ball, by fresh carrot 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 carrot meal at 120 mesh sieve sieves afterwards.
Preferably, in the preparation method of a described fried potato ball, fresh carrot pretreatment is comprised:
Fresh carrot is peeled clean and is cut into the diced carrot 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 a described fried potato ball, 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 a described fried potato ball, 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 fried potato ball adopting the preparation method of a described fried potato ball to make.
The invention provides a kind of preparation method of a fried potato ball, rice class food materials are combined cleverly with potato, and adopt the method for this mouthfeel well tasting of frying perfume (or spice), be not only applicable to large-scale restaurant but also be applicable to edible at home.The fried potato ball that the present invention makes is nutritious, and mouthfeel is good, adds the kind of potato food, 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 a fried potato ball, it comprises:
By millet 11 parts by weight, 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, carrot meal 3 parts, farina 18 parts, and add auxiliary material and stir and pickle, salting period is 30min, pickling temperature is 0 DEG C, obtained raw material;
The raw material being 8mm by peeling quail egg outer wrapping thickness leave standstill 3min after rubbing circle with the hands and obtain semi-finished product;
By semi-finished product frying 12min under temperature is 150 DEG C of conditions, obtained finished product.
In the preparation method of a described fried potato ball, described finished product is direct-edible;
Described finished product can steam rear 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 a described fried potato ball, described immersion comprises:
Glutinous rice is immersed in milk and after 10min, shines 3min in the sun;
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 a described fried potato ball, 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 a described fried potato ball, by fresh carrot 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 carrot meal at 120 mesh sieve sieves afterwards.
In the preparation method of a described fried potato ball, fresh carrot pretreatment is comprised:
Fresh carrot is peeled clean and is cut into the diced carrot of 10mm*10mm*10mm, after put into clear water and soak 3min, put into hydromel afterwards and soak 15min.
In the preparation method of a described fried potato ball, 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 a described fried potato ball, described color retention comprises:
Protect look solution and comprise following component by weight: citric acid 0.5 part, sodium isoascorbate 0.01 part, CaCl
20.5 part, and 100 parts, water;
Color retention 5min is carried out described protecting in look solution.
A kind of fried potato ball adopting the preparation method of a described fried potato ball to make.
Embodiment two
A preparation method for a fried potato ball, it comprises:
By millet 18 parts by weight, 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, carrot meal 5 parts, farina 27 parts, and add auxiliary material and stir and pickle, salting period is 60min, pickling temperature is 10 DEG C, obtained raw material;
The raw material being 13mm by peeling quail egg outer wrapping thickness leave standstill 5min after rubbing circle with the hands and obtain semi-finished product;
By semi-finished product frying 17min under temperature is 170 DEG C of conditions, obtained finished product.
In the preparation method of a described fried potato ball, described finished product is direct-edible;
Described finished product can steam rear 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 a described fried potato ball, described immersion comprises:
Glutinous rice is immersed in milk and after 14min, shines 5min in the sun;
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 a described fried potato ball, 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 a described fried potato ball, by fresh carrot 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 carrot meal at 120 mesh sieve sieves afterwards.
In the preparation method of a described fried potato ball, fresh carrot pretreatment is comprised:
Fresh carrot is peeled clean and is cut into the diced carrot of 10mm*10mm*10mm, after put into clear water and soak 5min, put into hydromel afterwards and soak 24min.
In the preparation method of a described fried potato ball, 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 a described fried potato ball, 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 fried potato ball adopting the preparation method of a described fried potato ball to make.
Embodiment three
A preparation method for a fried potato ball, it comprises:
By millet 16 parts by weight, 11 parts, glutinous rice and black rice 7 parts respectively through mixing after immersion, under temperature is 96 DEG C of conditions, steams 27min, 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 2 DEG C by chilled meat, be cut into the long strip block of 130g and twist filling, making meat stuffing;
Get 31 parts, the grain of rice by weight, meat stuffing 69 parts, 13 parts, mashed potato filling, 8 parts, egg, red date powder 4 parts, carrot meal 3.5 parts, farina 23 parts, and add auxiliary material and stir and pickle, salting period is 43min, pickling temperature is 4 DEG C, obtained raw material;
The raw material being 11mm by peeling quail egg outer wrapping thickness leave standstill 4min after rubbing circle with the hands and obtain semi-finished product;
By semi-finished product frying 15min under temperature is 158 DEG C of conditions, obtained finished product.
In the preparation method of a described fried potato ball, described finished product is direct-edible;
Described finished product can steam rear edible;
Described semi-finished product cool under 5 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 a described fried potato ball, described immersion comprises:
Glutinous rice is immersed in milk and after 12min, shines 4min in the sun;
Millet is immersed in hydromel and naturally dries after 18min;
Naturally dry after black rice is soaked 9min in salt solution.
In the preparation method of a described fried potato ball, 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.
In the preparation method of a described fried potato ball, by fresh carrot after pretreatment at 111 DEG C of temperature boiling 12min, after cool to room temperature under 65 DEG C of conditions dry 2h, frying 4min at 78 DEG C of temperature afterwards, through pulverizing after cool to room temperature, obtain carrot meal at 120 mesh sieve sieves afterwards.
In the preparation method of a described fried potato ball, fresh carrot pretreatment is comprised:
Fresh carrot is peeled clean and is cut into the diced carrot of 10mm*10mm*10mm, after put into clear water and soak 4min, put into hydromel afterwards and soak 22min.
In the preparation method of a described fried potato ball, described auxiliary material comprises following component by weight:
Salt 2 parts, white sugar 1.2 parts, monosodium glutamate 0.2 part, polyphosphate 0.2 part, sodium isoascorbate 0.015 part, five-spice powder 0.3 part.
In the preparation method of a described fried potato ball, described color retention comprises:
Protect look solution and comprise following component by weight: citric acid 0.7 part, sodium isoascorbate 0.03 part, CaCl
20.6 part, and 100 parts, water;
Color retention 7min is carried out described protecting in look solution.
A kind of fried potato ball adopting the preparation method of a described fried potato ball 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 a fried potato ball, is characterized in that, comprising:
By millet 11-18 part by weight, 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, carrot meal 3-5 part, farina 18-27 part, and add auxiliary material and stir and pickle, salting period is 30-60min, and pickling temperature is 0 DEG C-10 DEG C, obtained raw material;
The raw material being 8-13mm by peeling quail egg outer wrapping thickness leave standstill 3-5min after rubbing circle with the hands and obtain semi-finished product;
By semi-finished product frying 12-17min under temperature is 150 DEG C of-170 DEG C of conditions, obtained finished product.
2. the preparation method of a fried potato ball as claimed in claim 1, it is characterized in that, described finished product is direct-edible;
Described finished product can steam rear 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 a fried potato ball as claimed in claim 1, it is characterized in that, described immersion comprises:
Glutinous rice is immersed in milk and after 10-14min, shines 3-5min in the sun;
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 a fried potato ball 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 a fried potato ball as claimed in claim 1, it is characterized in that, by fresh carrot 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 carrot meal at 120 mesh sieve sieves afterwards.
6. the preparation method of a fried potato ball as claimed in claim 5, is characterized in that, fresh carrot pretreatment comprised:
Fresh carrot is peeled clean and is cut into the diced carrot 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 a fried potato ball 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 a fried potato ball 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 fried potato ball adopting the preparation method of the fried potato ball as described in any one of claim 1 to 8 to make.
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| CN201510695915.3A CN105211926A (en) | 2015-10-25 | 2015-10-25 | A kind of fried potato ball and preparation method thereof |
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| CN106387770A (en) * | 2016-09-19 | 2017-02-15 | 民乐县丰源薯业有限责任公司 | Preparation method of potato balls |
| CN107927589A (en) * | 2017-12-28 | 2018-04-20 | 吴昊宝 | A kind of mung bean face potato ball with healthcare function and preparation method thereof |
| CN108244560A (en) * | 2018-03-27 | 2018-07-06 | 陕西科技大学 | A kind of preparation method of potato dumpling made of glutinous rice flour |
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| CN108244560A (en) * | 2018-03-27 | 2018-07-06 | 陕西科技大学 | A kind of preparation method of potato dumpling made of glutinous rice flour |
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Application publication date: 20160106 |