CN106036652A - Making method of rose flower and potato hamburgers - Google Patents
Making method of rose flower and potato hamburgers Download PDFInfo
- Publication number
- CN106036652A CN106036652A CN201610386008.5A CN201610386008A CN106036652A CN 106036652 A CN106036652 A CN 106036652A CN 201610386008 A CN201610386008 A CN 201610386008A CN 106036652 A CN106036652 A CN 106036652A
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- CN
- China
- Prior art keywords
- rhizoma solani
- solani tuber
- tuber osi
- flos rosae
- rosae rugosae
- 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.)
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Abstract
The invention discloses a making method of rose flower and potato hamburgers. The making method comprises the steps of preparing materials, roasting potatoes and the like. The making method disclosed by the invention has the advantages that a conventional Yuannan making method of roasting the potatoes is perfectly combined with a Western hamburger making method, a Western making method of mashed potatoes, a Western making method of salad and the like, and Western food materials such as butter and cheese are also combined. According to the making method disclosed by the invention, the food materials of the potatoes, rose flowers and pineapples, which are difficult to be matched for eating, are perfectly matched together. The rose flower and potato hamburgers made by the making method disclosed by the invention are united in mouth feel, fixed in steps and quantified in components, and can be in batched and large-scale production. The production cost of the rose flower and potato hamburgers is reduced, and the rose flower and potato hamburgers has high market popularization potential.
Description
Technical field
The invention belongs to food technology manufacture field, be specifically related to a kind of Flos Rosae Rugosae Rhizoma Solani tuber osi fort manufacture method.
Background technology
In Yunnan, roast potato is popular in streets and lanes incessantly, more comes into the Yunnan cuisine restaurant of top grade.Along with people live
The raising of level, people have been not content with the single mouthfeel that the simpler production mode of tradition roast potato obtains.Different cooks
The Rhizoma Solani tuber osi of institute's baking is distinguished very big in mouthfeel and fragrance, this is because the duration and degree of heating of the baking time different, baking is different, put
The condiment that enters is different, and roast potato is difficult to accomplish to the general taste of western fast food same, and procedure of processing is fixed, in order to carry out mass
And large-scale production.
Hamburger, is typical Western-style food, is relatively more suitable for mass, large-scale production.By roast potato and the Chinese in Yunnan
The way in fort combines, and there is not yet research and practice the most in this field.
In Yunnan, the most just have and eat colored tradition, flower of Fructus pyri betulaefoliae, bitter tattooing, Flos Caraganae Sinicae, rape flower, Datlily, Flos Rosae Rugosae
Flower etc. can eat.Especially Flos Rosae Rugosae, very popular, it is made into the products such as flower cake, Flos Rosae Rugosae sause, rose flower beverage.
Flos Rosae Rugosae, containing volatile oil (Oleum Rosae Rugosae), predominantly citronellol, nerol, eugenol, phenethanol, nonyl alcohol, benzyl alcohol, Lignum cinnamomi camphorae
Alcohol, phenethyl acetate, and the composition such as quercitrin, amaroid, tannin, gallic acid, carotene, red pigment.There is strong liver support
Stomach, promoting blood flow to regulate menstruation, loosening bowel to relieve constipation, effect of resolving stagnation for tranquilization, can chill out, balance endocrine, replenishing blood and vital energy, liver and stomach are had tune
The effect of reason, relieving mood also has anti-inflammation and sterilization, allaying tiredness, improves body constitution, effect of moist skin, especially advises women
Drink more.
Fructus Ananadis comosi is the fruit that Yunnan is common, the booth of streets and lanes Fructus Ananadis comosi the most on sale, street pedlars by pineapple peeling, stripping and slicing,
String together with bamboo let and sell, become the typical characteristics in street corner, Yunnan.
How roast potato, Flos Rosae Rugosae, the Western-style way of characteristic food use in Fructus Ananadis comosi these three Yunnan are promoted, exist at present
Research and practice is there is not yet in this area.
Summary of the invention
The invention aims to the food providing a kind of Chinese and Western to combine, specifically by roast potato traditional for Yunnan, Flos Rosae Rugosae
Be combined with Western-style hamburger way, and the fruit that this mouthfeel of Fructus Ananadis comosi of arranging in pairs or groups is fresh and sweet, this food is except meeting good mouthfeel, battalion
Support outside the basic demand of equilibrium, also require that mouthfeel is unified, step is fixed, component quantifies, in order to mass, large-scale production.
The present invention is achieved by the following technical programs:
(1) get the raw materials ready, by weight, standby such as blanking: Rhizoma Solani tuber osi 30-90 part, Semen Maydis 2-8 part, Fructus Ananadis comosi 2-8 part, red kidney bean 1-5 part,
Flos Rosae Rugosae sause 5-20 part, butter 1-3 part, cheese's 0.5-1.5 part, salt 0.02-0.3 part, black pepper 0.02-0.3 part, salad dressing 1-
5 parts, wherein, it is 200-350g that Rhizoma Solani tuber osi size controls in each quality, and Rhizoma Solani tuber osi shape need is oval；
(2) roast potato, totally and removes the peel potato washing, puts into 120-250 DEG C of baking box baking 20-60 minute；
(3) Semen Maydis enters boiling water to pull out for 1-3 minute, standby；
(4) Fructus Ananadis comosi is cut into 1-2 fourth shape, standby；
(5) red kidney bean enters the 30-50 minute well-done heart of boiling water pull out, standby,
(6) by step (3), (4), the mixing of (5) material, the standby salad dressing of institute of 1/10, and mix homogeneously are added；
(7) Rhizoma Solani tuber osi baked for step (2) carrying out cutting knife from centre, but do not cut through, two halves Rhizoma Solani tuber osi to be kept has adhesion, uses spoon
Draw the mellow soil bean of mid portion, make outside crackling separate with the mellow soil bean of mid portion；The mellow soil bean drawn out is added salt, black Hu
Green pepper, butter, cheese's seasoning, and it is pounded pureed, standby；
(8) compound of the step (6) taking 1/10 loads in the outside crackling of step (7), is closed up by outside for two halves Rhizoma Solani tuber osi crackling,
Make whole Rhizoma Solani tuber osi；
(9) mashed potatoes of step (7) is loaded container bottom；Reinstall the compound of the step (6) of 9/10；Add step
(8) whole Rhizoma Solani tuber osi；Remaining all salad dressings are watered；Water Flos Rosae Rugosaeization beans again.
Further, the proportioning of Flos Rosae Rugosae sause: edible fresh Flos Rosae Rugosae and sugared ratio: 1:1-3
Further, the Flos Rosae Rugosae of Flos Rosae Rugosae sause is Yunnan red tea, Mo Hong.
The method have the advantages that, (1), by this traditional Yunnan formula way of roast potato and Western-style hamburger way perfect adaptation, is gone back
Being attached to the Western-style way such as mashed potatoes, salad, had also combined the Western-style food materials such as butter, cheese, intention is obvious, easily induces food
Visitor's curiosity；(2) ideally being arranged in pairs or groups together by the food materials that Rhizoma Solani tuber osi, Flos Rosae Rugosae, Fructus Ananadis comosi these three are difficult to collocation edible, Rhizoma Solani tuber osi can
With full belly, Flos Rosae Rugosae provides good taste and food therapy effect, and Fructus Ananadis comosi is fresh and sweet tasty and refreshing；(3) mouthfeel is unified, step is fixed, component
Quantify, can be with mass, large-scale production；(4) according to the method for the present invention, it is not necessary to cook gives play to a subjective initiative, only need
Operate the food that can be obtained by delicious food with following the prescribed order, reduce production cost；(5) Rhizoma Solani tuber osi crackling is built with salad, this
Mode allows a person sponging on an aristocrat feel nice to be had joyful, and this way has the strongest marketing potentiality；(6) the usual way of mashed potatoes is
After being boiled by Rhizoma Solani tuber osi, being rolled into pureed, present patent application utilizes traditional Rhizoma Solani tuber osi of Yunnan roast potato to eat dexterously and does
Method, is decomposed into Rhizoma Solani tuber osi crackling and mashed potatoes by roast potato, and the periphery extension food way for roast potato have found new direction；
(7) the recipe direction that the present invention combines toward Chinese and Western extends the edible field of Flos Rosae Rugosae.
Detailed description of the invention
It is achieved by the following technical programs:
(1) get the raw materials ready, by weight, standby such as blanking: Rhizoma Solani tuber osi 30-90 part, Semen Maydis 2-8 part, Fructus Ananadis comosi 2-8 part, red kidney bean 1-5 part,
Flos Rosae Rugosae sause 5-20 part, butter 1-3 part, cheese's 0.5-1.5 part, salt 0.02-0.3 part, black pepper 0.02-0.3 part, salad dressing 1-
5 parts, wherein, it is 200-350g that Rhizoma Solani tuber osi size controls in each quality, and Rhizoma Solani tuber osi shape need is oval；Wherein, Flos Rosae Rugosae sause
Proportioning is, edible fresh Flos Rosae Rugosae and sugared ratio: 1:1-3；The Flos Rosae Rugosae of Flos Rosae Rugosae sause is Yunnan red tea, Mo Hong；
(2) roast potato, totally and removes the peel potato washing, puts into 120-250 DEG C of baking box baking 20-60 minute；
(3) Semen Maydis enters boiling water to pull out for 1-3 minute, standby；
(4) Fructus Ananadis comosi is cut into 1-2 fourth shape, standby；
(5) red kidney bean enters the 30-50 minute well-done heart of boiling water pull out, standby,
(6) by step (3), (4), the mixing of (5) material, the standby salad dressing of institute of 1/10, and mix homogeneously are added；
(7) Rhizoma Solani tuber osi baked for step (2) carrying out cutting knife from centre, but do not cut through, two halves Rhizoma Solani tuber osi to be kept has adhesion, uses spoon
Draw the mellow soil bean of mid portion, make outside crackling separate with the mellow soil bean of mid portion；The mellow soil bean drawn out is added salt, black Hu
Green pepper, butter, cheese's seasoning, and it is pounded pureed, standby；
(8) compound of the step (6) taking 1/10 loads in the outside crackling of step (7), is closed up by outside for two halves Rhizoma Solani tuber osi crackling,
Make whole Rhizoma Solani tuber osi；
(9) mashed potatoes of step (7) is loaded container bottom；Reinstall the compound of the step (6) of 9/10；Add step
(8) whole Rhizoma Solani tuber osi；Remaining all salad dressings are watered；Water Flos Rosae Rugosaeization beans again.
Claims (3)
1. a Flos Rosae Rugosae Rhizoma Solani tuber osi fort manufacture method, it is characterised in that this manufacture method comprises the following steps:
(1) get the raw materials ready, by weight, standby such as blanking: Rhizoma Solani tuber osi 30-90 part, Semen Maydis 2-8 part, Fructus Ananadis comosi 2-8 part, red kidney bean 1-5 part, rose
Rare flower sauce 5-20 part, butter 1-3 part, cheese's 0.5-1.5 part, salt 0.02-0.3 part, black pepper 0.02-0.3 part, salad dressing 1-5
Part, wherein, it is 200-350g that Rhizoma Solani tuber osi size controls in each quality, and Rhizoma Solani tuber osi shape need is oval；
(2) roast potato, totally and removes the peel potato washing, puts into 120-250 DEG C of baking box baking 20-60 minute；
(3) Semen Maydis enters boiling water to pull out for 1-3 minute, standby；
(4) Fructus Ananadis comosi is cut into 1-2 fourth shape, standby；
(5) red kidney bean enters the 30-50 minute well-done heart of boiling water pull out, standby,
(6) by step (3), (4), the mixing of (5) material, the standby salad dressing of institute of 1/10, and mix homogeneously are added；
(7) Rhizoma Solani tuber osi baked for step (2) carrying out cutting knife from centre, but do not cut through, two halves Rhizoma Solani tuber osi to be kept has adhesion, uses spoon
Draw the mellow soil bean of mid portion, make outside crackling separate with the mellow soil bean of mid portion；The mellow soil bean drawn out is added salt, black Hu
Green pepper, butter, cheese's seasoning, and it is pounded pureed, standby；
(8) compound of the step (6) taking 1/10 loads in the outside crackling of step (7), is closed up by outside for two halves Rhizoma Solani tuber osi crackling,
Make whole Rhizoma Solani tuber osi；
(9) mashed potatoes of step (7) is loaded container bottom；Reinstall the compound of the step (6) of 9/10；Add step
(8) whole Rhizoma Solani tuber osi；Remaining all salad dressings are watered；Water Flos Rosae Rugosaeization beans again.
A kind of Flos Rosae Rugosae Rhizoma Solani tuber osi fort the most according to claim 1 manufacture method, it is characterised in that the proportioning of Flos Rosae Rugosae sause:
Edible fresh Flos Rosae Rugosae and sugared ratio: 1:1-3.
A kind of Flos Rosae Rugosae Rhizoma Solani tuber osi fort the most according to claim 1 manufacture method, it is characterised in that the Flos Rosae Rugosae of Flos Rosae Rugosae sause
For Yunnan red tea, Mo Hong.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610386008.5A CN106036652A (en) | 2016-06-03 | 2016-06-03 | Making method of rose flower and potato hamburgers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610386008.5A CN106036652A (en) | 2016-06-03 | 2016-06-03 | Making method of rose flower and potato hamburgers |
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| CN106036652A true CN106036652A (en) | 2016-10-26 |
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| CN201610386008.5A Pending CN106036652A (en) | 2016-06-03 | 2016-06-03 | Making method of rose flower and potato hamburgers |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107960601A (en) * | 2017-11-27 | 2018-04-27 | 北京杰森正能量餐饮管理有限公司 | Warm meal salad and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169040A (en) * | 2011-12-23 | 2013-06-26 | 陈其钢 | Method for processing potato salad |
| CN103948046A (en) * | 2014-01-02 | 2014-07-30 | 东莞市博览餐饮管理有限公司 | Manufacturing method of fruit tree grilled beef ribs |
| CN104012904A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Preparation method for summer-heat relieving mashed potato |
-
2016
- 2016-06-03 CN CN201610386008.5A patent/CN106036652A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169040A (en) * | 2011-12-23 | 2013-06-26 | 陈其钢 | Method for processing potato salad |
| CN103948046A (en) * | 2014-01-02 | 2014-07-30 | 东莞市博览餐饮管理有限公司 | Manufacturing method of fruit tree grilled beef ribs |
| CN104012904A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Preparation method for summer-heat relieving mashed potato |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107960601A (en) * | 2017-11-27 | 2018-04-27 | 北京杰森正能量餐饮管理有限公司 | Warm meal salad and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161026 |
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