CN105341688A - Potato sushi and making method thereof - Google Patents
Potato sushi and making method thereof Download PDFInfo
- Publication number
- CN105341688A CN105341688A CN201510695987.8A CN201510695987A CN105341688A CN 105341688 A CN105341688 A CN 105341688A CN 201510695987 A CN201510695987 A CN 201510695987A CN 105341688 A CN105341688 A CN 105341688A
- Authority
- CN
- China
- Prior art keywords
- potato
- sushi
- preparation
- rice
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention provides a making method of potato sushi. Various food materials of potatoes, rice, millet, glutinous rice, black rice and the like are combined together, so that the color is bright, the ageing degrees of various food materials are high, and digestion is facilitated. The invention further provides the potato sushi. The potato sushi is rich in nutrition, good in mouth feel, strong in satiety and convenient to carry, and has a great help on guaranteeing grain security and sustainable agriculture development and improving the dietary structure and the nutrient health of residents.
Description
Technical field
The invention belongs to processing of farm products field, particularly a kind of potato sushi of one 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.Sushi as at present comparatively popular prevailing custom food, instant, and can portable comparatively strong, therefore to develop a kind of potato sushi.
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 sushi, it comprises:
The fresh potato of potato after cleaning is diced and carried out color retention, pulls out afterwards and to drain and boiling 15-18min obtains potato fourth in boiling water;
By rice 23-41 part by weight, millet 11-18 part, glutinous rice 35-43 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, the mixed jam 7-9 part of admixing by weight obtains rice dumpling;
The obtained fillings of following component mixing by by weight:
Rice dumpling 34-39 part, potato fourth 25-32 part, diced ham 8-10 part, salmon fourth 16-23 part, fragrant taro fourth 4-7 part, diced carrot 3-5 part, sea sedge end 4-8 part, pineapple fourth 3-5 part, Yellow-peach can fourth 4-7 part;
Fillings wrapped up with laver skin, obtained finished product, the part by weight of wherein said laver skin and described fillings is 1: 1.5-9.
Preferably, in the preparation method of described potato sushi,
Described finished product is direct-edible;
Described finished product cools under 0 DEG C of-7 DEG C of condition, packs when the temperature of described finished product is cooled to below 25 DEG C, and the finished product through packaging refrigerates 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 sushi, 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 sushi, by fresh fragrant taro after pretreatment at 98 DEG C of-112 DEG C of temperature boiling 10-14min, cool to room temperature obtains fragrant taro fourth.
Preferably, in the preparation method of described potato sushi, fresh fragrant taro pretreatment is comprised:
Fresh fragrant taro is peeled clean and is cut into the fragrant taro 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 sushi, 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 sushi, 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 sushi adopting the preparation method of described potato sushi to make.
The invention provides a kind of preparation method of potato sushi, combined by the various food materials such as potato, rice, millet, glutinous rice and black rice, color is beautiful, and various food materials amount of cure is high, is beneficial to digestion.The present invention also provides a kind of potato sushi, nutritious, and mouthfeel is good, and satiety is strong, is easy to carry, and for ensureing grain security, Agricultural Sustainable Development, improves 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 sushi, it comprises:
The fresh potato of potato after cleaning is diced and carried out color retention, pulls out afterwards and to drain and boiling 15min obtains potato fourth in boiling water;
By 23 parts, rice by weight, millet 11 parts, 35 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, admix mixed jam 7 portions of obtained rice dumplings by weight;
The obtained fillings of following component mixing by by weight:
Rice dumpling 34 parts, potato fourth 25 parts, diced ham 8 parts, salmon fourth 16 parts, fragrant taro fourth 4 parts, diced carrot 3 parts, 4 parts, sea sedge end, pineapple fourth 3 parts, Yellow-peach can fourth 4 parts;
Fillings wrapped up with laver skin, obtained finished product, the part by weight of wherein said laver skin and described fillings is 1: 1.5.
In the preparation method of described potato sushi,
Described finished product is direct-edible;
Described finished product cools under 0 DEG C of condition, packs when the temperature of described finished product is cooled to below 25 DEG C, and the finished product through packaging refrigerates or freezing under-18 DEG C of conditions under 0 DEG C of condition.
In the preparation method of described potato sushi, 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 sushi, by fresh fragrant taro after pretreatment at 98 DEG C of temperature boiling 10min, cool to room temperature obtains fragrant taro fourth.
In the preparation method of described potato sushi, fresh fragrant taro pretreatment is comprised:
Fresh fragrant taro is peeled clean and is cut into the fragrant taro 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 sushi, 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 sushi, 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 5-10min is carried out described protecting in look solution.
A kind of potato sushi adopting the preparation method of described potato sushi to make.
Embodiment two
A preparation method for potato sushi, it comprises:
The fresh potato of potato after cleaning is diced and carried out color retention, pulls out afterwards and to drain and boiling 18min obtains potato fourth in boiling water;
By 41 parts, rice by weight, millet 18 parts, 43 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, admix mixed jam 9 portions of obtained rice dumplings by weight;
The obtained fillings of following component mixing by by weight:
Rice dumpling 39 parts, potato fourth 32 parts, diced ham 10 parts, salmon fourth 23 parts, fragrant taro fourth 7 parts, diced carrot 5 parts, 8 parts, sea sedge end, pineapple fourth 5 parts, Yellow-peach can fourth 7 parts;
Fillings wrapped up with laver skin, obtained finished product, the part by weight of wherein said laver skin and described fillings is 1: 9.
In the preparation method of described potato sushi,
Described finished product is direct-edible;
Described finished product cools under 7 DEG C of conditions, packs when the temperature of described finished product is cooled to below 25 DEG C, and the finished product through packaging refrigerates or freezing under-18 DEG C of conditions under 4 DEG C of conditions.
In the preparation method of described potato sushi, 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 sushi, by fresh fragrant taro after pretreatment at 112 DEG C of temperature boiling 14min, cool to room temperature obtains fragrant taro fourth.
In the preparation method of described potato sushi, fresh fragrant taro pretreatment is comprised:
Fresh fragrant taro is peeled clean and is cut into the fragrant taro 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 sushi, 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 sushi, 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 sushi adopting the preparation method of described potato sushi to make.
Embodiment three
A preparation method for potato sushi, it comprises:
The fresh potato of potato after cleaning is diced and carried out color retention, pulls out afterwards and to drain and boiling 16min obtains potato fourth in boiling water;
By 36 parts, rice by weight, millet 12 parts, 36 parts, glutinous rice and black rice 8 parts respectively through mixing after immersion, under temperature is 97 DEG C of conditions, steams 28min, is cooled to room temperature afterwards, admix mixed jam 8 portions of obtained rice dumplings by weight;
The obtained fillings of following component mixing by by weight:
Rice dumpling 38 parts, potato fourth 29 parts, diced ham 9 parts, salmon fourth 18 parts, fragrant taro fourth 5 parts, diced carrot 4 parts, 7 parts, sea sedge end, pineapple fourth 4 parts, Yellow-peach can fourth 5 parts;
Fillings wrapped up with laver skin, obtained finished product, the part by weight of wherein said laver skin and described fillings is 1: 3.
In the preparation method of described potato sushi,
Described finished product is direct-edible;
Described finished product cools under 3 DEG C of conditions, packs when the temperature of described finished product is cooled to below 25 DEG C, and the finished product through packaging refrigerates or freezing under-18 DEG C of conditions under 2 DEG C of conditions.
In the preparation method of described potato sushi, described immersion comprises:
Rice in steep is shone 4min in the sun after 12min in milk;
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 described potato sushi, by fresh fragrant taro after pretreatment at 105 DEG C of temperature boiling 11min, cool to room temperature obtains fragrant taro fourth.
In the preparation method of described potato sushi, fresh fragrant taro pretreatment is comprised:
Fresh fragrant taro is peeled clean and is cut into the fragrant taro fourth of 10mm*10mm*10mm, after put into clear water and soak 4min, put into hydromel afterwards and soak 18min.
In the preparation method of described potato sushi, described auxiliary material comprises following component by weight:
Salt 2 parts, white sugar 2 parts, monosodium glutamate 0.2 part, polyphosphate 0.4 part, sodium isoascorbate 0.04 part, five-spice powder 0.4 part.
In the preparation method of described potato sushi, described color retention comprises:
Protect look solution and comprise following component by weight: citric acid 0.6 part, sodium isoascorbate 0.04 part, CaCl
20.7 part, and 100 parts, water;
Color retention 8min is carried out described protecting in look solution.
A kind of potato sushi adopting the preparation method of described potato sushi 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 (8)
1. a preparation method for potato sushi, is characterized in that, comprising:
The fresh potato of potato after cleaning is diced and carried out color retention, pulls out afterwards and to drain and boiling 15-18min obtains potato fourth in boiling water;
By rice 23-41 part by weight, millet 11-18 part, glutinous rice 35-43 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, the mixed jam 7-9 part of admixing by weight obtains rice dumpling;
The obtained fillings of following component mixing by by weight:
Rice dumpling 34-39 part, potato fourth 25-32 part, diced ham 8-10 part, salmon fourth 16-23 part, fragrant taro fourth 4-7 part, diced carrot 3-5 part, sea sedge end 4-8 part, pineapple fourth 3-5 part, Yellow-peach can fourth 4-7 part;
Fillings wrapped up with laver skin, obtained finished product, the part by weight of wherein said laver skin and described fillings is 1: 1.5-9.
2. the preparation method of potato sushi as claimed in claim 1, is characterized in that,
Described finished product is direct-edible;
Described finished product cools under 0 DEG C of-7 DEG C of condition, packs when the temperature of described finished product is cooled to below 25 DEG C, and the finished product through packaging refrigerates or freezing under-18 DEG C of conditions under 0 DEG C of-4 DEG C of condition.
3. the preparation method of potato sushi 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 sushi as claimed in claim 1, is characterized in that, by fresh fragrant taro after pretreatment at 98 DEG C of-112 DEG C of temperature boiling 10-14min, cool to room temperature obtains fragrant taro fourth.
5. the preparation method of potato sushi as claimed in claim 4, is characterized in that, fresh fragrant taro pretreatment comprised:
Fresh fragrant taro is peeled clean and is cut into the fragrant taro fourth of 10mm*10mm*10mm, after put into clear water and soak 3-5min, put into hydromel afterwards and soak 15-24min.
6. the preparation method of potato sushi 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.
7. the preparation method of potato sushi 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.
8. the potato sushi adopting the preparation method of the potato sushi as described in any one of claim 1 to 7 to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510695987.8A CN105341688A (en) | 2015-10-25 | 2015-10-25 | Potato sushi and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510695987.8A CN105341688A (en) | 2015-10-25 | 2015-10-25 | Potato sushi and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341688A true CN105341688A (en) | 2016-02-24 |
Family
ID=55317966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510695987.8A Pending CN105341688A (en) | 2015-10-25 | 2015-10-25 | Potato sushi and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341688A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712624A (en) * | 2017-11-20 | 2018-02-23 | 桂林满梓玉农业开发有限公司 | A kind of Chinese yam green tea glutinous rice cake and preparation method thereof |
| CN108308519A (en) * | 2018-02-01 | 2018-07-24 | 吉林省荣发食品集团有限公司 | A kind of complex food corn fillings |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599428A (en) * | 2012-04-06 | 2012-07-25 | 江南大学 | Processing method of sushi with long shelf-life in normal-temperature storage |
| CN103783404A (en) * | 2014-03-07 | 2014-05-14 | 陈斌 | Fruit sushi |
| CN104305002A (en) * | 2014-10-13 | 2015-01-28 | 陈禄 | Preparation method of ass meat sushi |
-
2015
- 2015-10-25 CN CN201510695987.8A patent/CN105341688A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599428A (en) * | 2012-04-06 | 2012-07-25 | 江南大学 | Processing method of sushi with long shelf-life in normal-temperature storage |
| CN103783404A (en) * | 2014-03-07 | 2014-05-14 | 陈斌 | Fruit sushi |
| CN104305002A (en) * | 2014-10-13 | 2015-01-28 | 陈禄 | Preparation method of ass meat sushi |
Non-Patent Citations (2)
| Title |
|---|
| 元向东 等: "不同褐变抑制剂对鲜切马铃薯保鲜效果的影响", 《农家顾问》 * |
| 火舞的飘雪: "土豆胡萝卜寿司", 《好豆菜谱 HTTP://WWW.HAODOU.COM/RECIPE/235329/》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712624A (en) * | 2017-11-20 | 2018-02-23 | 桂林满梓玉农业开发有限公司 | A kind of Chinese yam green tea glutinous rice cake and preparation method thereof |
| CN108308519A (en) * | 2018-02-01 | 2018-07-24 | 吉林省荣发食品集团有限公司 | A kind of complex food corn fillings |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102461618A (en) | Cassava coconut biscuits and preparation method thereof | |
| CN105077200A (en) | Method for making blueberry, acacia flower and arabian jasmine flower fermented flour sauce | |
| CN104664281A (en) | Production method of fried potato dumpling | |
| CN103704676B (en) | A kind of pleurotus eryngii sauce and preparation method thereof | |
| CN105211926A (en) | A kind of fried potato ball and preparation method thereof | |
| CN103251075A (en) | Trepang cucumber pickle and preparation method thereof | |
| CN107223708A (en) | A kind of fruit and vegetable coating antistaling agent and preparation method thereof | |
| CN105341688A (en) | Potato sushi and making method thereof | |
| CN105394622A (en) | Yellow croaker can and making method thereof | |
| CN102860534A (en) | Processing method for preparing colored minced fillet chips by utilizing natural pigments in food | |
| CN106213168A (en) | A kind of production technology facilitating preserved egg Carnis Gallus domesticus medicated porridge | |
| CN103284127A (en) | Formula of fried pepper beef paste and preparing process thereof | |
| CN102356868B (en) | Nutritional fast food containing reasonably matched meat and vegetables | |
| CN101756260B (en) | Preparation process of flavor dried beef | |
| CN107183122A (en) | A kind of compounding sea fresh bone meal biscuit | |
| CN105211719A (en) | A kind of potato dumpling and preparation method thereof | |
| CN105211668A (en) | A kind of potato egg roulade and preparation method thereof | |
| RU2367258C1 (en) | Method of manufacturing canned food "haddock with green beans" | |
| CN102640946A (en) | Making method of crab paste glutinous rice cake | |
| CN109527476A (en) | It is a kind of naturally to eat fresh Potato Cake and preparation method thereof fastly | |
| CN109105836A (en) | A kind of method for salting retaining fresh ginger nutrition | |
| CN103976345B (en) | A kind of preparation method of canned dry stir-frying fresh meat silk beans | |
| CN105192532A (en) | Potato steamed food and making method thereof | |
| CN107334068A (en) | A kind of preparation method of seafood bone meal lima bean | |
| CN107637765A (en) | The preparation method of butter fruit noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160224 |