CN107712593A - 一种土豆饼 - Google Patents
一种土豆饼 Download PDFInfo
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- CN107712593A CN107712593A CN201711074267.5A CN201711074267A CN107712593A CN 107712593 A CN107712593 A CN 107712593A CN 201711074267 A CN201711074267 A CN 201711074267A CN 107712593 A CN107712593 A CN 107712593A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 25
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 25
- 235000012907 honey Nutrition 0.000 claims abstract description 24
- 238000009835 boiling Methods 0.000 claims abstract description 21
- 244000000626 Daucus carota Species 0.000 claims abstract description 19
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000007493 shaping process Methods 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 12
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 12
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 12
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 12
- 230000029087 digestion Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000007717 exclusion Effects 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001850 reproductive effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
一种土豆饼，涉及食品加工技术领域，由以下重量份原料组成：土豆25‑35份，面粉20‑25份，木耳6‑10份，胡萝卜6‑10份，蜂蜜3‑5份，猪油3‑5份；制作方法如下：制成菜泥浆备用；制成蜂蜜猪油混合物备用；将面粉与菜泥浆混合均匀，并揉成团糕型；将团糕放入模具中压制成形，得到成形糕；将成形糕放入蒸锅中蒸煮、洒蜂蜜猪油混合物、蒸煮，得到成品土豆饼。本发明的有益效果是：一种土豆饼不仅口感好，同时具有排除异物，降低血压，增强免疫力等功效，该土豆饼不添加任何色素和防腐剂，属于一种营养、健康的绿色食品，适合各类人群食用。
Description
技术领域
本发明涉及食品领域，特别是一种土豆饼。
背景技术
随着生活水平的提高，人们对食品不仅仅要求饱腹、美味，更要求营养、健康。
发明内容
为了克服如上所述的问题，本发明提供一种土豆饼，以弥补其不足。
本发明解决其技术问题所采取的技术方案是 ：一种土豆饼，由以下重量份原料组成：土豆25-35份，面粉20-25份，木耳6-10份，胡萝卜6-10份，蜂蜜3-5份，猪油3-5份；具体制作方法如下：（1）将上述重量份山药煮熟去皮，压制成山药泥，木耳洗净泡发后与洗净切丝胡萝卜一并打制成木耳胡萝卜浆，将木耳胡萝卜浆与山药泥混合均匀，得菜泥浆备用；（2）将上述重量份蜂蜜、猪油分别放入锅中加热，得到蜂蜜猪油混合物，加热后的蜂蜜和猪油的温度保持在35-40℃，备用；（3）将上述重量份面粉与菜泥浆混合均匀，并揉成团糕型；（4）将团糕放入模具中压制成形，得到成形糕；（5）将成形糕放入蒸锅中进行蒸煮，蒸煮温度为100-110℃，蒸煮时间为30-40分钟，然后将蒸煮温度降到70-75℃，打开锅盖，将已备好的蜂蜜猪油混合物按重量份数的比例，分别均匀地洒在成形糕上，再蒸煮3-5分钟，蒸煮温度80-90℃，得到成品土豆饼。
上述土豆、木耳、胡萝卜、蜂蜜的功效作用是：土豆：排毒瘦身，预防动脉粥样硬化，降低血压，增强免疫力；木耳：有效排除异物，防治贫血，抗癌防癌，排毒；胡萝卜：维持皮肤粘膜层的完整性，构成视觉细胞内的感光物质，促进生长发育，维护生殖功能，维持和促进免疫功能；蜂蜜：补中润燥，解毒止痛。
本发明的有益效果是：一种土豆饼不仅口感好，同时具有排除异物，降低血压，增强免疫力等功效，该土豆饼不添加任何色素和防腐剂，属于一种营养、健康的绿色食品，适合各类人群食用。
具体实施方式
下面结合具体实施例，进一步阐述本发明。
实施例 1
一种土豆饼，由以下重量份原料组成：土豆25份，面粉20份，木耳6份，胡萝卜6份，蜂蜜3份，猪油3份；具体制作方法如下：（1）将上述重量份山药煮熟去皮，压制成山药泥，木耳洗净泡发后与洗净切丝胡萝卜一并打制成木耳胡萝卜浆，将木耳胡萝卜浆与山药泥混合均匀，得菜泥浆备用；（2）将上述重量份蜂蜜、猪油分别放入锅中加热，得到蜂蜜猪油混合物，加热后的蜂蜜和猪油的温度保持在35℃，备用；（3）将上述重量份面粉与菜泥浆混合均匀，并揉成团糕型；（4）将团糕放入模具中压制成形，得到成形糕；（5）将成形糕放入蒸锅中进行蒸煮，蒸煮温度为100℃，蒸煮时间为40分钟，然后将蒸煮温度降到70℃，打开锅盖，将已备好的蜂蜜猪油混合物按重量份数的比例，分别均匀地洒在成形糕上，再蒸煮3分钟，蒸煮温度90℃，得到成品土豆饼。
实施例 2
一种土豆饼，由以下重量份原料组成：土豆35份，面粉25份，木耳10份，胡萝卜10份，蜂蜜5份，猪油5份；具体制作方法如下：（1）将上述重量份山药煮熟去皮，压制成山药泥，木耳洗净泡发后与洗净切丝胡萝卜一并打制成木耳胡萝卜浆，将木耳胡萝卜浆与山药泥混合均匀，得菜泥浆备用；（2）将上述重量份蜂蜜、猪油分别放入锅中加热，得到蜂蜜猪油混合物，加热后的蜂蜜和猪油的温度保持在40℃，备用；（3）将上述重量份面粉与菜泥浆混合均匀，并揉成团糕型；（4）将团糕放入模具中压制成形，得到成形糕；（5）将成形糕放入蒸锅中进行蒸煮，蒸煮温度为110℃，蒸煮时间为30分钟，然后将蒸煮温度降到75℃，打开锅盖，将已备好的蜂蜜猪油混合物按重量份数的比例，分别均匀地洒在成形糕上，再蒸煮5分钟，蒸煮温度80℃，得到成品土豆饼。
Claims (1)
1.一种土豆饼，其特征在于，由以下重量份原料组成：土豆25-35份，面粉20-25份，木耳6-10份，胡萝卜6-10份，蜂蜜3-5份，猪油3-5份；具体制作方法如下：（1）将上述重量份山药煮熟去皮，压制成山药泥，木耳洗净泡发后与洗净切丝胡萝卜一并打制成木耳胡萝卜浆，将木耳胡萝卜浆与山药泥混合均匀，得菜泥浆备用；（2）将上述重量份蜂蜜、猪油分别放入锅中加热，得到蜂蜜猪油混合物，加热后的蜂蜜和猪油的温度保持在35-40℃，备用；（3）将上述重量份面粉与菜泥浆混合均匀，并揉成团糕型；（4）将团糕放入模具中压制成形，得到成形糕；（5）将成形糕放入蒸锅中进行蒸煮，蒸煮温度为100-110℃，蒸煮时间为30-40分钟，然后将蒸煮温度降到70-75℃，打开锅盖，将已备好的蜂蜜猪油混合物按重量份数的比例，分别均匀地洒在成形糕上，再蒸煮3-5分钟，蒸煮温度80-90℃，得到成品土豆饼。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170504A (zh) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | 一种速冻土豆饼及其制作方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940219B (zh) * | 2012-12-04 | 2014-04-30 | 卢璐瑛 | 一种土豆饼及其制作方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940219B (zh) * | 2012-12-04 | 2014-04-30 | 卢璐瑛 | 一种土豆饼及其制作方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170504A (zh) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | 一种速冻土豆饼及其制作方法 |
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Application publication date: 20180223 |