CN106722524A - A kind of preparation method of potato Hash Browns - Google Patents
A kind of preparation method of potato Hash Browns Download PDFInfo
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- CN106722524A CN106722524A CN201611051676.9A CN201611051676A CN106722524A CN 106722524 A CN106722524 A CN 106722524A CN 201611051676 A CN201611051676 A CN 201611051676A CN 106722524 A CN106722524 A CN 106722524A
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- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 41
- 240000001016 Solanum tuberosum Species 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 239000007864 aqueous solution Substances 0.000 claims abstract description 19
- 235000009566 rice Nutrition 0.000 claims abstract description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 abstract description 15
- 239000011812 mixed powder Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 5
- 240000003670 Sesamum indicum Species 0.000 claims description 2
- 241000628997 Flos Species 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 6
- 238000005336 cracking Methods 0.000 abstract description 5
- 238000000465 moulding Methods 0.000 abstract description 4
- 230000036536 Cave Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 14
- 235000013305 food Nutrition 0.000 description 6
- 235000012970 cakes Nutrition 0.000 description 4
- 235000015108 pies Nutrition 0.000 description 4
- YJISHJVIRFPGGN-UHFFFAOYSA-N 5-[5-[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy-6-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxymethyl]-3,4-dihydroxyoxan-2-yl]oxy-6-(hydroxymethyl)-2-methyloxane-3,4-diol Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 YJISHJVIRFPGGN-UHFFFAOYSA-N 0.000 description 3
- 210000001161 Embryo, Mammalian Anatomy 0.000 description 3
- 229940100486 RICE STARCH Drugs 0.000 description 3
- 241000207961 Sesamum Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- WMGFVAGNIYUEEP-WUYNJSITSA-N Amylopectin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](OC[C@@H]2[C@H]([C@H](O)[C@@H](O)[C@@H](O[C@@H]3[C@H](O[C@H](O)[C@H](O)[C@H]3O)CO)O2)O[C@@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H]1O WMGFVAGNIYUEEP-WUYNJSITSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000021152 breakfast Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000006011 modification reaction Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 210000003491 Skin Anatomy 0.000 description 1
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229940046009 Vitamin E Drugs 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000005755 formation reaction Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 150000004676 glycans Polymers 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000000697 sensory organs Anatomy 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003700 vitamin C derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003712 vitamin E derivatives Chemical class 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Abstract
The present invention relates to a kind of preparation method of potato Hash Browns, it keeps the distinctive potato fragrance of latke, improves that cracking that the long-term cold storage of latke occurs is scaling-off and collapse phenomenon, keep it is fried after moulding do not cave in；Including mixed powder, the aqueous solution and addition filling, mixed powder and aqueous solution overall weight component are：Potato full-powder 350g, glutinous rice flour 550g, flour 100g, soft white sugar 50g, water 700g；Add filling is according to weight ratio：The ratio of main filling, sugar and lard is 15: 12: 10；1), potato full-powder, glutinous rice flour and flour are mixed according to above-mentioned components by weight percent；2), soft white sugar and water are mixed according to above-mentioned components by weight percent, and it is upon mixing that the aqueous solution is cool but to 25 30 DEG C；3), by step 2) aqueous solution and the step 1 that obtain) mixed powder that obtains mix together with and start and face, temperature be 25 30 DEG C, when a length of 10min under conditions of and face；4), main filling, sugar and lard are mixed according to above-mentioned weight ratio.
Description
Technical field
The present invention relates to a kind of preparation method of potato Hash Browns.
Background technology
It is well known that China is potato planting area and the big country of yield first in the world.It has abundant nutriture value
Value, while having the characteristic of cereal and vegetables concurrently, the nutrition for being provided is more more than common staple food, is that a kind of nutritional ingredient is more comprehensive
Food.It contains a large amount of carbohydrate, and wherein most is starch, and contains a small amount of non-starch polysaccharide, sucrose, reduction
Sugar etc., is an important sources of mankind's acquisition carbohydrate；Contained protein is adequate proteins, wherein being needed containing human body
But the 8 kinds of essential amino acids that can not synthesize in vivo, rich in multivitamin, there is vitamin C, vitamin E and other vegetables again
Incomparable vitamin B1, also contains several mineral materials, such as calcium, iron, zinc, phosphorus, selenium, potassium, sodium, magnesium element.American agriculture
No. 341 research reports in portion research center are pointed out：" used as food, whole milk and potato difference just can provide human body institute
The nutriment for needing ".
Glutinous rice pie is traditional breakfast food of China, is also many China using the quick-frozen rear freezing of glutinous rice pie as breakfast
The selection of family.Because glutinous rice starch is entirely almost amylopectin, with good weak coherency and freeze-thaw stability, especially
It is quick-frozen that its quality can be kept in certain storage phase later suitable for making frozen food.Farina has
The quality similar with glutinous rice starch, potato full-powder is added in glutinous rice pie and makes latke, not only nutritious, moreover it is possible to
Improve the quality that glutinous rice pie easily sticks to one's teeth, be the good selection for making potato staple food.In south China area, popular diet
Custom is still in dish traditionally, and the processing and utilization rate of potato is relatively low, researches and develops new potato staple foodization processing
Product, can both improve potato comprehensive process ability, and conversion increment, lengthening manufacturing chain lifts the economic benefit of industry, can be again
Market provides more staple food products, meets the demand of consumers in general.
Glutinous rice starch belongs to containing the more starch of amylopectin, easily gelatinization, with weak retrogradation and good freeze-thaw stability
Property；But after the long period freezes, also due to glutinous rice dough lacks ductility and water imbibition, water-retaining property are poor causes powder
Group's moisture distribution is uneven etc. to there is part skin crack in refrigerating process, it is fried after place a period of time and be also easy to occur collapsing
Etc. phenomenon.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of holding distinctive potato fragrance of latke, improve horse
The cracking that the long-term cold storage of bell Hash Browns occurs is scaling-off and collapse phenomenon, keep it is fried after the system of potato Hash Browns do not caved in of moulding
Make method.
The preparation method of potato Hash Browns of the invention, including mixed powder, the aqueous solution and addition filling, mixed powder includes following
Component：Potato full-powder, glutinous rice flour and flour；The aqueous solution includes following components：Soft white sugar and water；Addition filling is included with the following group
Point：Main filling, sugar and lard；
Wherein mixed powder and aqueous solution overall weight component be：Potato full-powder 350g, glutinous rice flour 550g, flour 100g,
Soft white sugar 50g, water 700g；Add filling is according to weight ratio：The ratio of main filling, sugar and lard is 15: 12: 10；
It is comprised the following steps：
1), potato full-powder, glutinous rice flour and flour are mixed according to above-mentioned components by weight percent；
2), soft white sugar and water are mixed according to above-mentioned components by weight percent, and it is upon mixing that the aqueous solution is cool but to 25-30
℃；
3), by step 2) aqueous solution and the step 1 that obtain) mixed powder that obtains mix together with and start and face, in temperature
For 25-30 DEG C, when a length of 10min under conditions of and face after the mixing dough that is proofed；
4), main filling, sugar and lard are mixed according to above-mentioned weight ratio；
5), by step 4) the addition filling that is mixed to get wraps into step 3) in the mixing dough that obtains.
The preparation method of potato Hash Browns of the invention, the main filling is sesame filling.
Beneficial effects of the present invention are compared with prior art：By above-mentioned setting, holding latke can be reached special
Some potato fragrance, improves that cracking that the long-term cold storage of latke occurs is scaling-off and collapse phenomenon, keep it is fried after moulding
The effect do not caved in.
Specific embodiment
With reference to embodiment, specific embodiment of the invention is described in further detail.Following examples are used for
The present invention is illustrated, but is not limited to the scope of the present invention.
The preparation method of potato Hash Browns of the invention, including mixed powder, the aqueous solution and addition filling, mixed powder includes following
Component：Potato full-powder, glutinous rice flour and flour；The aqueous solution includes following components：Soft white sugar and water；Addition filling is included with the following group
Point：Sesame filling, sugar and lard；
Wherein mixed powder and aqueous solution overall weight component be：Potato full-powder 350g, glutinous rice flour 550g, flour 100g,
Soft white sugar 50g, water 700g；Add filling is according to weight ratio：The ratio of sesame filling, sugar and lard is 15: 12: 10；
It is comprised the following steps：
1), potato full-powder, glutinous rice flour and flour are mixed according to above-mentioned components by weight percent；
2), soft white sugar and water are mixed according to above-mentioned components by weight percent, and it is upon mixing that the aqueous solution is cool but to 25-30
℃；
3), by step 2) aqueous solution and the step 1 that obtain) mixed powder that obtains mix together with and start and face, in temperature
For 25-30 DEG C, when a length of 10min under conditions of and face after the mixing dough that is proofed；
4), sesame filling, sugar and lard are mixed according to above-mentioned weight ratio；
5), by step 4) the addition filling that is mixed to get wraps into step 3) in the mixing dough that obtains.
1. suitable potato full-powder addition
The Different adding amount of potato full-powder can produce influence to the shaping of cake, sense organ, quality.It is gentle in color and luster, flavour
Taste aspect, with the increase of potato full-powder addition, show yellow gradually strengthens the color and luster of cake embryo；And flavour and smell side
Face, when addition is few, the fragrance of potato is then thin；When addition is excessive, heavy bitter taste after cake is will also result in, table during dough-kneading
The coarse not even easy-formation in face, while potato full-powder consumption is more, cake embryo elasticity is poorer.Research finds that potato full-powder adds
When dosage reaches 35%, rice dumpling color and luster is presented white partially faint yellow, and potato full-powder fragrance and Hash Browns sweet taste in itself are coordinated.
2. suitable flour addition
In terms of the making formula of latke, by add a small amount of flour come and face, the tough of latke can be increased
Property and Space Structure Stability, substantially improve that the complete long-term cold storage of glutinous rice muffin embryo causes collapses situation.
3. the addition of soft white sugar
Soft white sugar is dissolved in warm water in front be rear bitter taste for improving potato full-powder, while adding soft white sugar also
Can strengthen the moisture holding capacity of refrigerating chamber, improve the cracking brought after Hash Browns long-term frozen it is scaling-off the problems such as.
Three factors-levels orthogonal test is carried out by three factors, it is quick-frozen Hash Browns central temperature is dropped to -30 DEG C, cold storage 3
Individual month, take out fried, show that optimum formula condition is potato full-powder: glutinous rice flour: flour: soft white sugar=35；65；10；5.This
Formula can keep the distinctive potato fragrance of latke, and the scaling-off of cracking for improving the long-term cold storage appearance of latke is collapsed
Phenomenon, the moulding after holding is fried is not caved in.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, on the premise of the technology of the present invention principle is not departed from, some improvement and modification can also be made, these are improved and modification
Also should be regarded as protection scope of the present invention.
Claims (2)
1. a kind of preparation method of potato Hash Browns, it is characterised in that including mixed powder, the aqueous solution and addition filling, mixed powder bag
Include following components：Potato full-powder, glutinous rice flour and flour；The aqueous solution includes following components：Soft white sugar and water；Addition filling include with
Lower component：Main filling, sugar and lard；
Wherein mixed powder and aqueous solution overall weight component be：Potato full-powder 350g, glutinous rice flour 550g, flour 100g, silk floss are white
Sugared 50g, water 700g；Add filling is according to weight ratio：The ratio of main filling, sugar and lard is 15: 12: 10；
It is comprised the following steps：
1), potato full-powder, glutinous rice flour and flour are mixed according to above-mentioned components by weight percent；
2), soft white sugar and water are mixed according to above-mentioned components by weight percent, and it is upon mixing that the aqueous solution is cool but to 25-30 DEG C；
3), by step 2) aqueous solution and the step 1 that obtain) mixed powder that obtains mix together with and start and face, be 25- in temperature
30 DEG C, when a length of 10min under conditions of and face after the mixing dough that is proofed；
4), main filling, sugar and lard are mixed according to above-mentioned weight ratio；
5), by step 4) the addition filling that is mixed to get wraps into step 3) in the mixing dough that obtains.
2. a kind of preparation method of potato Hash Browns as claimed in claim 1, it is characterised in that the main filling is sesame filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201611051676.9A CN106722524A (en) | 2016-11-25 | 2016-11-25 | A kind of preparation method of potato Hash Browns |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611051676.9A CN106722524A (en) | 2016-11-25 | 2016-11-25 | A kind of preparation method of potato Hash Browns |
Publications (1)
| Publication Number | Publication Date |
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| CN106722524A true CN106722524A (en) | 2017-05-31 |
Family
ID=58912856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611051676.9A Pending CN106722524A (en) | 2016-11-25 | 2016-11-25 | A kind of preparation method of potato Hash Browns |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108850810A (en) * | 2018-07-06 | 2018-11-23 | 福建省大田县福梅农业开发有限公司 | A kind of tealeaves crow harvests meal and its preparation process |
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Application publication date: 20170531 |