CN106722017A - A kind of quick-fried juice cheese potato ball and preparation method thereof - Google Patents
A kind of quick-fried juice cheese potato ball and preparation method thereof Download PDFInfo
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- CN106722017A CN106722017A CN201611119411.8A CN201611119411A CN106722017A CN 106722017 A CN106722017 A CN 106722017A CN 201611119411 A CN201611119411 A CN 201611119411A CN 106722017 A CN106722017 A CN 106722017A
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- cheese
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 179
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 97
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 97
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 66
- 238000011049 filling Methods 0.000 claims abstract description 54
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000007493 shaping process Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
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- 238000003756 stirring Methods 0.000 claims description 37
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- 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 34
- 235000013575 mashed potatoes Nutrition 0.000 claims description 34
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- 235000018244 Castanea mollissima Nutrition 0.000 claims description 30
- 240000007594 Oryza sativa Species 0.000 claims description 30
- 235000007164 Oryza sativa Nutrition 0.000 claims description 30
- 235000009566 rice Nutrition 0.000 claims description 30
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 30
- 239000008158 vegetable oil Substances 0.000 claims description 30
- 239000000047 product Substances 0.000 claims description 24
- 235000010582 Pisum sativum Nutrition 0.000 claims description 20
- 240000004713 Pisum sativum Species 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 20
- 235000019698 starch Nutrition 0.000 claims description 20
- 239000008107 starch Substances 0.000 claims description 20
- 235000020186 condensed milk Nutrition 0.000 claims description 18
- 239000003995 emulsifying agent Substances 0.000 claims description 18
- 239000012043 crude product Substances 0.000 claims description 17
- 239000004833 fish glue Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 235000012813 breadcrumbs Nutrition 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 10
- 239000012266 salt solution Substances 0.000 claims description 10
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 7
- 235000014364 Trapa natans Nutrition 0.000 claims description 7
- 240000001085 Trapa natans Species 0.000 claims description 7
- 238000005057 refrigeration Methods 0.000 claims description 7
- 235000009165 saligot Nutrition 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 240000004957 Castanea mollissima Species 0.000 claims 4
- 235000013305 food Nutrition 0.000 abstract description 11
- 230000007547 defect Effects 0.000 abstract description 3
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- 235000016709 nutrition Nutrition 0.000 abstract description 3
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- 244000136475 Aleurites moluccana Species 0.000 description 26
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 244000141359 Malus pumila Species 0.000 description 3
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- 238000005491 wire drawing Methods 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930191978 Gibberellin Natural products 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 235000021016 apples Nutrition 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
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- 239000003925 fat Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 description 1
- 239000003448 gibberellin Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
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- 235000019198 oils Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- Dairy Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses cheese's filling of a kind of quick-fried juice cheese potato ball, its musculus cutaneus for including 60 70 parts by weight and 30 40 parts by weight, and the musculus cutaneus wraps up cheese's filling.The present invention passes sequentially through the operation such as musculus cutaneus preparation, the preparation of cheese's filling, shaping, integer, quick-frozen, packaging and obtains the quick-fried juice cheese potato ball.Quick-fried juice cheese potato ball of the invention introduces the components such as rice-chestnut powder, peameal, cheese respectively, makes product rich in various nutrition compositions, and taste is abundant, in good taste.Meanwhile, quick-fried juice cheese potato ball preparation method of the invention is simple, is capable of achieving pipelining production, to make up and freeze the single defect of cheese's food mouthfeel in existing market.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of quick-fried juice cheese potato ball and preparation method thereof.
Background technology
Cheese's (also referred to as cheese) is concentrated milk, the dairy produce of fermentation, and it substantially eliminates big in milk
The moisture of amount, remains wherein nutritive value.Per kilogram cheese's product is formed by 10 kilograms of milk concentration, containing abundant
Protein, calcium, fat, phosphorus and vitamins and other nutritious components, are pure natural food.
Dairy produce is that the optimal selection that food is replenished the calcium, the most dairy produce of cheese's exactly calcic, and these calcium are easy to
Absorb.For the content of calcium, 250 milliliters of milk are equal to 200 milliliters of Yoghourts and are equal to 40 grams of cheese.
Cheese can promote the ability of human body resist the disease, promote metabolism, invigorate, and protect eyes health simultaneously protects skin
It is vigorous and graceful.Lactic acid bacteria and its metabolite in cheese have certain health-care effect to human body, are conducive to maintaining in human body intestinal canal just
The stabilization and balance of normal flora, preventing and treating are just secreted and are suffered from diarrhoea.
Cheese is not only nutritious, cheese can also be entered into dish, and dense cheese's fragrance is brought to food, improves food
Mouthfeel.
Chinese chestnut is nutritious, and Vitamin C content is higher than tomato, even more the more than ten of apple times.Mineral matter in Chinese chestnut
Very comprehensively, containing potassium, zinc, iron etc..Although content is high without fibert, but still it is more much higher than common fruits such as apples, especially containing potassium
Amount is higher by 3 times than apple.
Rich in the enzyme of nitrosamine in vitamin C and energy decomposer in pea, can be with decomposing nitrosamine, with anti-cancer and cancer-preventing
Effect.The materials such as the acid of only wooden fork, gibberellin and the solidifying element of plant contained by pea, with anti-inflammation, strengthen the function of metabolism.
Do not find the food that cheese is prepared together with Chinese chestnut and pea also on the market at present, and the food prepared using cheese
Product taste is more single, not enough enriches.
The content of the invention
It is the single defect of the food taste for solving above-mentioned existing cheese's preparation, the present invention proposes a kind of nutritious, mouth
Quick-fried juice cheese potato ball felt and preparation method thereof.
Therefore, inventor providing following technical scheme：
A kind of quick-fried juice cheese potato ball of present invention offer, its musculus cutaneus for including 60-70 parts by weight and 30-40 parts by weight
Cheese's filling, the musculus cutaneus wraps up cheese's filling, and the musculus cutaneus includes the component of following parts by weight：
Glutinous rice flour 20-30 weight portions；Mashed potato 6-12 weight portions；Baking powder 0.4-0.6 weight portions；White sugar 6-10 weight
Part；Vegetable oil 3-5 weight portions；Wheaten starch 3-6 weight portions；Frozen water 4-6 weight portions；Emulsifying agent 0.3-0.5 weight portions；Condensed milk is fragrant
Smart 0.1-0.2 weight portions；
Cheese's filling includes the component of following parts by weight：
Medium strength flour 20-30 weight portions；Rice-chestnut powder 5-8 weight portions；Peameal 9-12 weight portions；White sugar 4-6 weight portions；Water 2-
4 weight portions；Vegetable oil 1.5-3 weight portions；Chinese chestnut essence 0.1-0.2 weight portions；Cheese's 7-10 weight portions；Fish glue powder 0.8-2 weights
Amount part.
The present invention uses above-mentioned technical proposal, and glutinous rice flour is added in musculus cutaneus, can increase the elastic and viscosity of musculus cutaneus；Simultaneously
Adding mashed potato can improve the mouthfeel of musculus cutaneus, and the starch component in mashed potato can also improve the elasticity of musculus cutaneus so that system
Musculus cutaneus is not easy to crack after the freezing for standby quick-fried juice cheese potato ball.Meanwhile, musculus cutaneus uses frozen water and face, it is ensured that the original of mashed potato
Taste and mouthfeel degree.
The present invention rice-chestnut powder and peameal are added in cheese's filling so that the quick-fried juice cheese potato ball of preparation have Chinese chestnut and
The nutrition composition of pea；Meanwhile, can introduce the soft glutinous mouthfeel of Chinese chestnut and fragrance, and introduce the fresh and tender mouthfeel of pea, cheese and this
Two kinds of food pairings are modulated into after filling in wrapping musculus cutaneus together, wire drawing and the influenza of cheese can be ensured after fried, from
And further improve the mouthfeel of quick-fried juice cheese potato ball.
Preferably, the musculus cutaneus includes the component of following parts by weight：
The weight portion of glutinous rice flour 25；The weight portion of mashed potato 10；The weight portion of baking powder 0.5；The weight portion of white sugar 8；The weight of vegetable oil 4
Amount part；The weight portion of wheaten starch 5；The weight portion of frozen water 5.5；The weight portion of emulsifying agent 0.4；The weight portion of condensed milk essence 0.15.
Preferably, cheese's filling includes the component of following parts by weight：
The weight portion of Plain flour 25；The weight portion of rice-chestnut powder 6；The weight portion of peameal 10；The weight portion of white sugar 5；The weight portion of water 3；
The weight portion of vegetable oil 2；The weight portion of Chinese chestnut essence 0.15；The weight portion of cheese 8；The weight portion of fish glue powder 1.
The present invention also provides a kind of preparation method of quick-fried juice cheese potato ball, and it is comprised the following steps：
It is prepared by step 1, musculus cutaneus：To be cooked by scalding as face kind with boiling water after the ratio mixing of the weight such as wheaten starch and glutinous rice flour, then
It is put into and stirs in the machine of face, then proceedes to equal toward addition condensed milk essence in the machine of face, emulsifying agent, white sugar, mashed potato and frozen water stirring is stirred
It is even, baking powder, vegetable oil, and remaining glutinous rice flour are then added, break into musculus cutaneus；
It is prepared by step 2, cheese's filling：Rice-chestnut powder and peameal are put into and are stirred in the machine of face, then proceed to toward stir in the machine of face add
White sugar, Plain flour, vegetable oil, cheese, fish glue powder, water and Chinese chestnut essence are uniformly mixing to obtain cheese's filling；
Step 3, shaping；The musculus cutaneus is put into the charging spout of forming machine first, cheese's filling is put into forming machine second
The ratio of cheese's filling of charging spout, the musculus cutaneus in 60-70 parts by weight and 30-40 parts by weight, is made into quick-fried juice cheese potato ball
Crude product；
Step 4, integer；Quick-fried juice cheese potato ball crude product is transported to the disk machine of breadcrumbs, and it is thick in quick-fried juice cheese potato ball
Product surface adhesion white breadcrumb, during intact unabroken quick-fried juice cheese potato ball is found pallet；
It is step 5, quick-frozen：Quick-fried juice cheese potato ball in pallet is put into -30 DEG C of refrigerating chambers and freezes to the quick-fried juice cheese
Potato ball inside center temperature is -18 DEG C, obtains quick-fried juice cheese potato ball finished product；
Step 6, packaging：- 18 DEG C of refrigeration after quick-fried juice cheese potato ball finished product is vacuum-packed.
The present invention uses above-mentioned preparation method, as face after in step 1 cooking wheaten starch and glutinous rice flour boiling water by scalding
Kind, the quick-fried juice cheese potato ball of preparation can be made not ftractureed in quick-frozen process, and it is more crisp after fried, can also keep outward appearance not collapse
Fall into.
Also use frozen water and other components together in step 1 and face, the original flavor and mouth of potato can be ensured in whipping process
Sensitivity.
When preparing musculus cutaneus in step 1, final step just adds baking powder, it is ensured that to the Swelling Functions of musculus cutaneus.
Cheese's filling that the present invention is prepared through step 2, by the fried wire drawing for also ensuring cheese and influenza, improves quick-fried juice
The mouthfeel of cheese's potato ball.
In step 4 of the present invention, in quick-fried juice cheese potato ball crude product surface adhesion white breadcrumb, quick-fried juice cheese potato ball crude product can be made
It is in frying course non-stick cooker and non-caked each other, improve the qualification rate of product.
Preferably, during prepared by the musculus cutaneus of the step 1：By weight such as wheaten starch and glutinous rice flours than being scalded with boiling water after mixing
It is ripe to place into and stir in the machine of face as face kind, then proceed to toward stir in the machine of face add condensed milk essence, emulsifying agent, white sugar, mashed potato
Stirred 5-10 minutes with frozen water, then add baking powder, vegetable oil, and remaining glutinous rice flour, beaten 10-15 minutes into musculus cutaneus.
Preferably, before the step 1, also including step 11, the preparation of mashed potato：Fresh potato is cleaned, is gone
Skin, cleans up again, is then placed in steamer and cooks, and places into meat mincer and stirs into mashed potato.
Preferably, step 21, the preparation of rice-chestnut powder are also included before the step 2：Salt is put into after fresh Chinese chestnut is removed the peel
Soaked 3-5 hours in water, be then placed in steamer and steam to well-done, placed into and be prepared into rice-chestnut powder in oodle maker.In this step, first will
Chinese chestnut carries out immersion 3-5 hours, consequently facilitating cooking the skin of Chinese chestnut and removal Chinese chestnut outer wrapping.
Preferably, step 22, the preparation of mashed peas are also included before the step 2：Salt is put into after new fresh pea is removed the peel
Soaked 3-5 hours in water, be then placed in steamer and steam to well-done, placed into and be prepared into peameal in oodle maker.In this step, first will
Pea carries out immersion 3-5 hours, consequently facilitating cooking pea and removal pea epidermis.
Preferably, the brine strength is 5%.
The present invention has advantages below：
1st, quick-fried juice cheese potato ball of the invention introduces the components such as rice-chestnut powder, peameal, cheese respectively, makes product rich in each
Nutrition composition is planted, and taste is abundant, it is in good taste.
2nd, quick-fried juice cheese potato ball preparation method of the invention is simple, is capable of achieving pipelining production, in making up existing market
The single defect of freezing cheese's food mouthfeel.
3rd, carried out using frozen water and face in quick-fried juice cheese potato ball musculus cutaneus of the invention, potato can be ensured in whipping process
Original flavor and mouthfeel degree.
4th, the components such as glutinous rice flour, mashed potato are added in musculus cutaneus of the invention, the elastic and viscosity of musculus cutaneus can be improved, it is to avoid
The quick-fried juice cheese potato ball for preparing musculus cutaneus cracking during quick-frozen.
5th, cheese's filling of present invention modulation, by the fried wire drawing for also ensuring cheese and influenza, improves quick-fried juice cheese
The mouthfeel of potato ball.
Specific embodiment
To describe technology contents of the invention, structural feature, the objects and the effects in detail, below in conjunction with implementation method
It is explained in detail.
A kind of quick-fried juice cheese potato ball of present invention offer, its musculus cutaneus for including 60-70 parts by weight and 30-40 parts by weight
Cheese's filling, the musculus cutaneus wraps up cheese's filling, and the musculus cutaneus includes the component of following parts by weight：：
Glutinous rice flour 20-30 weight portions；Mashed potato 6-12 weight portions；Baking powder 0.4-0.6 weight portions；White sugar 6-10 weight
Part；Vegetable oil 3-5 weight portions；Wheaten starch 3-6 weight portions；Frozen water 4-6 weight portions；Emulsifying agent 0.3-0.5 weight portions；Condensed milk is fragrant
Smart 0.1-0.2 weight portions；
Cheese's filling includes the component of following parts by weight：
Medium strength flour 20-30 weight portions；Rice-chestnut powder 5-8 weight portions；Peameal 9-12 weight portions；White sugar 4-6 weight portions；Water 2-
4 weight portions；Vegetable oil 1.5-3 weight portions；Chinese chestnut essence 0.1-0.2 weight portions；Cheese's 7-10 weight portions；Fish glue powder 0.8-2 weights
Amount part.
The present invention also provides a kind of preparation method of quick-fried juice cheese potato ball, and it is comprised the following steps：
It is prepared by step 1, musculus cutaneus：To be cooked by scalding as face kind with boiling water after the ratio mixing of the weight such as wheaten starch and glutinous rice flour, then
It is put into and stirs in the machine of face, then proceedes to equal toward addition condensed milk essence in the machine of face, emulsifying agent, white sugar, mashed potato and frozen water stirring is stirred
It is even, baking powder, vegetable oil, and remaining glutinous rice flour are then added, break into musculus cutaneus；
It is prepared by step 2, cheese's filling：Rice-chestnut powder and peameal are put into and are stirred in the machine of face, then proceed to toward stir in the machine of face add
White sugar, Plain flour, vegetable oil, cheese, fish glue powder, water and Chinese chestnut essence are uniformly mixing to obtain cheese's filling；
Step 3, shaping；The musculus cutaneus is put into the charging spout of forming machine first, cheese's filling is put into forming machine second
The ratio of cheese's filling of charging spout, the musculus cutaneus in 60-70 parts by weight and 30-40 parts by weight, is made into quick-fried juice cheese potato ball
Crude product；
Step 4, integer；Quick-fried juice cheese potato ball crude product is transported to the disk machine of breadcrumbs, and it is thick in quick-fried juice cheese potato ball
Product surface adhesion white breadcrumb, during intact unabroken quick-fried juice cheese potato ball is found pallet；
It is step 5, quick-frozen：Quick-fried juice cheese potato ball in pallet is put into -30 DEG C of refrigerating chambers and freezes to the quick-fried juice cheese
Potato ball inside center temperature is -18 DEG C, obtains quick-fried juice cheese potato ball finished product；
Step 6, packaging：- 18 DEG C of refrigeration after quick-fried juice cheese potato ball finished product is vacuum-packed.
Embodiment 1
Step 10, musculus cutaneus and cheese's filling raw material are first weighed, the musculus cutaneus includes the component of following parts by weight：
The weight portion of glutinous rice flour 20；The weight portion of mashed potato 12；The weight portion of baking powder 0.4；The weight portion of white sugar 10；Vegetable oil 3
Weight portion；The weight portion of wheaten starch 6；The weight portion of frozen water 4；The weight portion of emulsifying agent 0.5；The weight portion of condensed milk essence 0.1；
Cheese's filling includes the component of following parts by weight：
The weight portion of medium strength flour 20；The weight portion of rice-chestnut powder 8；The weight portion of peameal 9；The weight portion of white sugar 6；The weight portion of water 2；Plant
Oily 3 weight portions；The weight portion of Chinese chestnut essence 0.1；The weight portion of cheese 10；The weight portion of fish glue powder 0.8.
The preparation of step 11, mashed potato：Fresh potato is cleaned, is removed the peel, cleaned up again, be then placed in steamer
Cook, place into meat mincer and stir into mashed potato.
It is prepared by step 1, musculus cutaneus：To be cooked by scalding as face kind with boiling water after the ratio mixing of the weight such as wheaten starch and glutinous rice flour, then
It is put into and stirs in the machine of face, then proceedes to add condensed milk essence, emulsifying agent, white sugar, mashed potato and frozen water to stir 5 points toward stirring in the machine of face
Clock, then adds baking powder, vegetable oil, and remaining glutinous rice flour, makes a call to 15 minutes into musculus cutaneus.
The preparation of step 21, rice-chestnut powder：Will fresh Chinese chestnut remove the peel after be put into and soak 3 hours in the salt solution that concentration is 5%, so
After be put into steamer and steam to well-done, to place into and be prepared into rice-chestnut powder in oodle maker.
The preparation of step 22, mashed peas：Will new fresh pea remove the peel after be put into and soak 3 hours in the salt solution that concentration is 5%, so
After be put into steamer and steam to well-done, to place into and be prepared into peameal in oodle maker.
It is prepared by step 2, cheese's filling：Rice-chestnut powder and peameal are put into and are stirred in the machine of face, then proceed to toward stir in the machine of face add
White sugar, Plain flour, vegetable oil, cheese, fish glue powder, water and Chinese chestnut essence are uniformly mixing to obtain cheese's filling；
Step 3, shaping；The musculus cutaneus is put into the charging spout of forming machine first, cheese's filling is put into forming machine second
The ratio of cheese's filling of charging spout, the musculus cutaneus in 60 parts by weight and 40 parts by weight, is made into quick-fried juice cheese potato ball crude product；
Step 4, integer；Quick-fried juice cheese potato ball crude product is transported to the disk machine of breadcrumbs, and it is thick in quick-fried juice cheese potato ball
Product surface adhesion white breadcrumb, during intact unabroken quick-fried juice cheese potato ball is found pallet；
It is step 5, quick-frozen：Quick-fried juice cheese potato ball in pallet is put into -30 DEG C of refrigerating chambers and freezes to the quick-fried juice cheese
Potato ball inside center temperature is -18 DEG C, obtains quick-fried juice cheese potato ball finished product；
Step 6, packaging：- 18 DEG C of refrigeration after quick-fried juice cheese potato ball finished product is vacuum-packed.
Embodiment 2
Step 10, musculus cutaneus and cheese's filling raw material are first weighed, the musculus cutaneus includes the component of following parts by weight：：
The weight portion of glutinous rice flour 30；The weight portion of mashed potato 6；The weight portion of baking powder 0.6；The weight portion of white sugar 6；The weight of vegetable oil 5
Amount part；The weight portion of wheaten starch 3；The weight portion of frozen water 6；The weight portion of emulsifying agent 0.3；The weight portion of condensed milk essence 0.2；
Cheese's filling includes the component of following parts by weight：
The weight portion of medium strength flour 30；The weight portion of rice-chestnut powder 5；The weight portion of peameal 12；The weight portion of white sugar 4；The weight portion of water 4；Plant
Thing 1.5 weight portions of oil；The weight portion of Chinese chestnut essence 0.2；The weight portion of cheese 7；The weight portion of fish glue powder 2.
The preparation of step 11, mashed potato：Fresh potato is cleaned, is removed the peel, cleaned up again, be then placed in steamer
Cook, place into meat mincer and stir into mashed potato.
It is prepared by step 1, musculus cutaneus：To be cooked by scalding as face kind with boiling water after the ratio mixing of the weight such as wheaten starch and glutinous rice flour, then
Be put into and stir in the machine of face, then proceed to toward stir in the machine of face add condensed milk essence, emulsifying agent, white sugar, mashed potato and frozen water stirring 10
Minute, baking powder, vegetable oil, and remaining glutinous rice flour are then added, make a call to 10 minutes into musculus cutaneus.
The preparation of step 2, rice-chestnut powder：Will fresh Chinese chestnut remove the peel after be put into and soak 5 hours in the salt solution that concentration is 5%, so
After be put into steamer and steam to well-done, to place into and be prepared into rice-chestnut powder in oodle maker.
The preparation of step 22, mashed peas：Will new fresh pea remove the peel after be put into and soak 5 hours in the salt solution that concentration is 5%, so
After be put into steamer and steam to well-done, to place into and be prepared into peameal in oodle maker.
It is prepared by step 2, cheese's filling：Rice-chestnut powder and peameal are put into and are stirred in the machine of face, then proceed to toward stir in the machine of face add
White sugar, Plain flour, vegetable oil, cheese, fish glue powder, water and Chinese chestnut essence are uniformly mixing to obtain cheese's filling；
Step 3, shaping；The musculus cutaneus is put into the charging spout of forming machine first, cheese's filling is put into forming machine second
The ratio of cheese's filling of charging spout, the musculus cutaneus in 70 parts by weight and 30 parts by weight, is made into quick-fried juice cheese potato ball crude product；
Step 4, integer；Quick-fried juice cheese potato ball crude product is transported to the disk machine of breadcrumbs, and it is thick in quick-fried juice cheese potato ball
Product surface adhesion white breadcrumb, during intact unabroken quick-fried juice cheese potato ball is found pallet；
It is step 5, quick-frozen：Quick-fried juice cheese potato ball in pallet is put into -30 DEG C of refrigerating chambers and freezes to the quick-fried juice cheese
Potato ball inside center temperature is -18 DEG C, obtains quick-fried juice cheese potato ball finished product；
Step 6, packaging：- 18 DEG C of refrigeration after quick-fried juice cheese potato ball finished product is vacuum-packed.
Embodiment 3
Step 10, musculus cutaneus and cheese's filling raw material are first weighed, the musculus cutaneus includes the component of following parts by weight：：
The weight portion of glutinous rice flour 25；The weight portion of mashed potato 10；The weight portion of baking powder 0.5；The weight portion of white sugar 8；The weight of vegetable oil 4
Amount part；The weight portion of wheaten starch 5；The weight portion of frozen water 5.5；The weight portion of emulsifying agent 0.4；The weight portion of condensed milk essence 0.15；
Cheese's filling includes the component of following parts by weight：
The weight portion of medium strength flour 30；The weight portion of rice-chestnut powder 7；The weight portion of peameal 9；The weight portion of white sugar 6；The weight portion of water 4；Plant
Oily 1.5 weight portions；The weight portion of Chinese chestnut essence 0.1；The weight portion of cheese 10；The weight portion of fish glue powder 1.5.
The preparation of step 11, mashed potato：Fresh potato is cleaned, is removed the peel, cleaned up again, be then placed in steamer
Cook, place into meat mincer and stir into mashed potato.
It is prepared by step 1, musculus cutaneus：To be cooked by scalding as face kind with boiling water after the ratio mixing of the weight such as wheaten starch and glutinous rice flour, then
It is put into and stirs in the machine of face, then proceedes to add condensed milk essence, emulsifying agent, white sugar, mashed potato and frozen water to stir 7 points toward stirring in the machine of face
Clock, then adds baking powder, vegetable oil, and remaining glutinous rice flour, makes a call to 12 minutes into musculus cutaneus.
The preparation of step 21, rice-chestnut powder：Will fresh Chinese chestnut remove the peel after be put into and soak 4 hours in the salt solution that concentration is 5%, so
After be put into steamer and steam to well-done, to place into and be prepared into rice-chestnut powder in oodle maker.
The preparation of step 22, mashed peas：Will new fresh pea remove the peel after be put into and soak 4 hours in the salt solution that concentration is 5%, so
After be put into steamer and steam to well-done, to place into and be prepared into peameal in oodle maker.
It is prepared by step 2, cheese's filling：Rice-chestnut powder and peameal are put into and are stirred in the machine of face, then proceed to toward stir in the machine of face add
White sugar, Plain flour, vegetable oil, cheese, fish glue powder, water and Chinese chestnut essence are uniformly mixing to obtain cheese's filling；
Step 3, shaping；The musculus cutaneus is put into the charging spout of forming machine first, cheese's filling is put into forming machine second
The ratio of cheese's filling of charging spout, the musculus cutaneus in 65 parts by weight and 35 parts by weight, is made into quick-fried juice cheese potato ball crude product；
Step 4, integer；Quick-fried juice cheese potato ball crude product is transported to the disk machine of breadcrumbs, and it is thick in quick-fried juice cheese potato ball
Product surface adhesion white breadcrumb, during intact unabroken quick-fried juice cheese potato ball is found pallet；
It is step 5, quick-frozen：Quick-fried juice cheese potato ball in pallet is put into -30 DEG C of refrigerating chambers and freezes to the quick-fried juice cheese
Potato ball inside center temperature is -18 DEG C, obtains quick-fried juice cheese potato ball finished product；
Step 6, packaging：- 18 DEG C of refrigeration after quick-fried juice cheese potato ball finished product is vacuum-packed.
Embodiment 4
Step 10, musculus cutaneus and cheese's filling raw material are first weighed, the musculus cutaneus includes the component of following parts by weight：
The weight portion of glutinous rice flour 25；The weight portion of mashed potato 10；The weight portion of baking powder 0.5；The weight portion of white sugar 8；The weight of vegetable oil 4
Amount part；The weight portion of wheaten starch 5；The weight portion of frozen water 5.5；The weight portion of emulsifying agent 0.4；The weight portion of condensed milk essence 0.15；
Cheese's filling includes the component of following parts by weight：
The weight portion of Plain flour 25；The weight portion of rice-chestnut powder 6；The weight portion of peameal 10；The weight portion of white sugar 5；The weight portion of water 3；
The weight portion of vegetable oil 2；The weight portion of Chinese chestnut essence 0.15；The weight portion of cheese 8；The weight portion of fish glue powder 1.
The preparation of step 11, mashed potato：Fresh potato is cleaned, is removed the peel, cleaned up again, be then placed in steamer
Cook, place into meat mincer and stir into mashed potato.
It is prepared by step 1, musculus cutaneus：To be cooked by scalding as face kind with boiling water after the ratio mixing of the weight such as wheaten starch and glutinous rice flour, then
It is put into and stirs in the machine of face, then proceedes to add condensed milk essence, emulsifying agent, white sugar, mashed potato and frozen water to stir 8 points toward stirring in the machine of face
Clock, then adds baking powder, vegetable oil, and remaining glutinous rice flour, makes a call to 13 minutes into musculus cutaneus.
The preparation of step 21, rice-chestnut powder：Will fresh Chinese chestnut remove the peel after be put into and soak 4 hours in the salt solution that concentration is 5%, so
After be put into steamer and steam to well-done, to place into and be prepared into rice-chestnut powder in oodle maker.
The preparation of step 22, mashed peas：Will new fresh pea remove the peel after be put into and soak 4 hours in the salt solution that concentration is 5%, so
After be put into steamer and steam to well-done, to place into and be prepared into peameal in oodle maker.
It is prepared by step 2, cheese's filling：Rice-chestnut powder and peameal are put into and are stirred in the machine of face, then proceed to toward stir in the machine of face add
White sugar, Plain flour, vegetable oil, cheese, fish glue powder, water and Chinese chestnut essence are uniformly mixing to obtain cheese's filling；
Step 3, shaping；The musculus cutaneus is put into the charging spout of forming machine first, cheese's filling is put into forming machine second
The ratio of cheese's filling of charging spout, the musculus cutaneus in 68 parts by weight and 32 parts by weight, is made into quick-fried juice cheese potato ball crude product；
Step 4, integer；Quick-fried juice cheese potato ball crude product is transported to the disk machine of breadcrumbs, and it is thick in quick-fried juice cheese potato ball
Product surface adhesion white breadcrumb, during intact unabroken quick-fried juice cheese potato ball is found pallet；
It is step 5, quick-frozen：Quick-fried juice cheese potato ball in pallet is put into -30 DEG C of refrigerating chambers and freezes to the quick-fried juice cheese
Potato ball inside center temperature is -18 DEG C, obtains quick-fried juice cheese potato ball finished product；
Step 6, packaging：- 18 DEG C of refrigeration after quick-fried juice cheese potato ball finished product is vacuum-packed.
Embodiments of the invention are the foregoing is only, scope of patent protection of the invention, every utilization is not thereby limited
Equivalent structure or equivalent flow conversion that present specification is made, or directly or indirectly it is used in other related technologies
Field, is included within the scope of the present invention.
Claims (9)
1. a kind of quick-fried juice cheese potato ball, it is characterised in that：Its musculus cutaneus for including 60-70 parts by weight and 30-40 parts by weight
Cheese's filling, the musculus cutaneus wraps up cheese's filling, and the musculus cutaneus includes the component of following parts by weight：
Glutinous rice flour 20-30 weight portions；Mashed potato 6-12 weight portions；Baking powder 0.4-0.6 weight portions；White sugar 6-10 weight portions；
Vegetable oil 3-5 weight portions；Wheaten starch 3-6 weight portions；Frozen water 4-6 weight portions；Emulsifying agent 0.3-0.5 weight portions；Condensed milk essence
0.1-0.2 weight portions；
Cheese's filling includes the component of following parts by weight：
Medium strength flour 20-30 weight portions；Rice-chestnut powder 5-8 weight portions；Peameal 9-12 weight portions；White sugar 4-6 weight portions；Water 2-4 weights
Amount part；Vegetable oil 1.5-3 weight portions；Chinese chestnut essence 0.1-0.2 weight portions；Cheese's 7-10 weight portions；Fish glue powder 0.8-2 weight
Part.
2. quick-fried juice cheese potato ball according to claim 1, it is characterised in that：The musculus cutaneus includes the group of following parts by weight
Point：
The weight portion of glutinous rice flour 25；The weight portion of mashed potato 10；The weight portion of baking powder 0.5；The weight portion of white sugar 8；The weight of vegetable oil 4
Part；The weight portion of wheaten starch 5；The weight portion of frozen water 5.5；The weight portion of emulsifying agent 0.4；The weight portion of condensed milk essence 0.15.
3. quick-fried juice cheese potato ball according to claim 1, it is characterised in that：Cheese's filling includes following parts by weight
Component：
The weight portion of Plain flour 25；The weight portion of rice-chestnut powder 6；The weight portion of peameal 10；The weight portion of white sugar 5；The weight portion of water 3；Plant
Oily 2 weight portions；The weight portion of Chinese chestnut essence 0.15；The weight portion of cheese 8；The weight portion of fish glue powder 1.
4. according to the preparation method of one of claim 1-3 described quick-fried juice cheese potato ball, it is characterised in that：It includes following step
Suddenly：
It is prepared by step 1, musculus cutaneus：Using weight such as wheaten starch and glutinous rice flours than being cooked by scalding as face kind with boiling water after mixing, place into
Stir in the machine of face, then proceed to add condensed milk essence, emulsifying agent, white sugar, mashed potato and frozen water to stir toward stirring in the machine of face, so
After add baking powder, vegetable oil, and remaining glutinous rice flour, break into musculus cutaneus；
It is prepared by step 2, cheese's filling：Rice-chestnut powder and peameal are put into and are stirred in the machine of face, then proceed to toward stir in the machine of face add white sugar,
Plain flour, vegetable oil, cheese, fish glue powder, water and Chinese chestnut essence are uniformly mixing to obtain cheese's filling；
Step 3, shaping；The musculus cutaneus is put into the charging spout of forming machine first, cheese's filling is put into forming machine second to feed
The ratio of cheese's filling of groove, the musculus cutaneus in 60-70 parts by weight and 30-40 parts by weight, is made into quick-fried juice cheese potato ball crude product；
Step 4, integer；Quick-fried juice cheese potato ball crude product is transported to the disk machine of breadcrumbs, and in quick-fried juice cheese potato ball crude product table
Face adheres to white breadcrumb, during intact unabroken quick-fried juice cheese potato ball is found pallet；
It is step 5, quick-frozen：Quick-fried juice cheese potato ball in pallet is put into -30 DEG C of refrigerating chambers and freezes to the quick-fried juice cheese potato ball
Inside center temperature is -18 DEG C, obtains quick-fried juice cheese potato ball finished product；
Step 6, packaging：- 18 DEG C of refrigeration after quick-fried juice cheese potato ball finished product is vacuum-packed.
5. the preparation method of quick-fried juice cheese potato ball according to claim 4, it is characterised in that：The musculus cutaneus system of the step 1
In standby：Using weight such as wheaten starch and glutinous rice flours than being cooked by scalding as face kind with boiling water after mixing, place into and stir in the machine of face, Ran Houji
Continuing add condensed milk essence, emulsifying agent, white sugar, mashed potato and frozen water to stir 5-10 minutes toward stirring in the machine of face, then adds bubble
Powder, vegetable oil, and remaining glutinous rice flour are beaten, is beaten 10-15 minutes into musculus cutaneus.
6. the preparation method of quick-fried juice cheese potato ball according to claim 4, it is characterised in that：Before the step 1, also wrap
Include step 11, the preparation of mashed potato：Fresh potato is cleaned, is removed the peel, cleaned up again, be then placed in steamer and cook
Thoroughly, place into meat mincer and stir into mashed potato.
7. the preparation method of quick-fried juice cheese potato ball according to claim 4, it is characterised in that：Also wrapped before the step 2
Include step 21, the preparation of rice-chestnut powder：Will fresh Chinese chestnut remove the peel after be put into salt solution and soak 3-5 hours, be then placed in steamer steam to
It is well-done, to place into and be prepared into rice-chestnut powder in oodle maker.
8. the preparation method of quick-fried juice cheese potato ball according to claim 7, it is characterised in that：Also wrapped before the step 2
Include step 22, the preparation of mashed peas：Will new fresh pea remove the peel after be put into salt solution and soak 3-5 hours, be then placed in steamer steam to
It is well-done, to place into and be prepared into peameal in oodle maker.
9. the preparation method of quick-fried juice cheese potato ball according to claim 8, it is characterised in that：The brine strength is 5%.
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| CN201611119411.8A CN106722017A (en) | 2016-12-08 | 2016-12-08 | A kind of quick-fried juice cheese potato ball and preparation method thereof |
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| CN201611119411.8A CN106722017A (en) | 2016-12-08 | 2016-12-08 | A kind of quick-fried juice cheese potato ball and preparation method thereof |
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| CN108308566A (en) * | 2018-02-27 | 2018-07-24 | 河南链多多食品有限公司 | Quick-frozen vegetables and fruits mud and preparation method thereof |
| CN108719763A (en) * | 2018-05-23 | 2018-11-02 | 山东惠发食品股份有限公司 | A kind of drift sand volume |
| CN113412922A (en) * | 2021-06-07 | 2021-09-21 | 天津市隆信达商贸有限公司 | Cheese chestnut kernels and preparation method thereof |
| CN114009507A (en) * | 2021-11-12 | 2022-02-08 | 延边伟业食品有限公司 | Cheese ball and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108308566A (en) * | 2018-02-27 | 2018-07-24 | 河南链多多食品有限公司 | Quick-frozen vegetables and fruits mud and preparation method thereof |
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| CN113412922A (en) * | 2021-06-07 | 2021-09-21 | 天津市隆信达商贸有限公司 | Cheese chestnut kernels and preparation method thereof |
| CN113412922B (en) * | 2021-06-07 | 2024-01-30 | 天津市食品研究所有限公司 | Cheese chestnut kernel and preparation method thereof |
| CN114009507A (en) * | 2021-11-12 | 2022-02-08 | 延边伟业食品有限公司 | Cheese ball and preparation method thereof |
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Application publication date: 20170531 |