CN107950879A - A kind of cheese's curry potato roll cake and preparation method thereof - Google Patents
A kind of cheese's curry potato roll cake and preparation method thereof Download PDFInfo
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- CN107950879A CN107950879A CN201610902146.4A CN201610902146A CN107950879A CN 107950879 A CN107950879 A CN 107950879A CN 201610902146 A CN201610902146 A CN 201610902146A CN 107950879 A CN107950879 A CN 107950879A
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- potato
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 34
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 34
- 235000013351 cheese Nutrition 0.000 title claims abstract description 33
- 235000021438 curry Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 244000000626 Daucus carota Species 0.000 claims abstract description 12
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 235000012771 pancakes Nutrition 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 239000004744 fabric Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 235000021028 berry Nutrition 0.000 claims description 3
- 230000001413 cellular effect Effects 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000005453 pelletization Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 abstract description 4
- 244000203593 Piper nigrum Species 0.000 abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 4
- 235000013614 black pepper Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000843 powder Substances 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 4
- 229930006000 Sucrose Natural products 0.000 abstract description 3
- 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 abstract description 3
- 235000020197 coconut milk Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 230000000994 depressogenic effect Effects 0.000 abstract 1
- -1 dry ferment Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 241000234282 Allium Species 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 206010008617 Cholecystitis chronic Diseases 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 208000007107 Stomach Ulcer Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 201000001352 cholecystitis Diseases 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000004927 fusion Effects 0.000 description 2
- 201000005917 gastric ulcer Diseases 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 208000014617 hemorrhoid Diseases 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000013606 potato chips Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 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
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000008939 whole milk Nutrition 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
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of production method of cheese's curry potato roll cake, it is characterized in that：Potato, cheese, carrot, onion, curry paste, Self- raising flour, pure water, dry ferment, milk, potato, green curry, coconut milk, black pepper, cheese's powder, salt, white sugar, lemon.Method：Mashed potatoes is made in potato, add dry ferment, sugar and pour into Self- raising flour, fermentation kneaded dough to 30 minutes, taking-up dough is rolled with rolling pin is depressed into circular pie, it is put into pot and steams 15 minutes, then take the dish out of the pot, the upper sauce or dish, meat oneself liked of the inside volume, finally by the lopping of roll pancake roll, it can be served.The invention of this product, has merged the perfume (or spice) of cheese, and the nutrition and strong curried taste that potato enriches, are easily welcome be subject to modern.
Description
Technical field
The present invention relates to a kind of food production field, especially a kind of cheese's curry potato roll cake and preparation method thereof.
Background technology
Cheese（Also it is cheese）It is a kind of milk product of fermentation, its property has similarity with common yoghurt, all
Made by fermentation process, also all containing can be with the lactic acid bacteria of health care, but the concentration ratio Yoghourt higher of cheese be approximate
Food, nutritive value are also therefore more abundant.Per kilogram cheese product is formed by 10 kilograms of milk concentration, is contained
Abundant protein, calcium, fat, phosphorus and vitamins and other nutritious components, are pure natural food.For technique, cheese is hair
The milk of ferment；For nutrition, cheese is the milk of concentration.
The staple food of collocation curry, as place abounds with the difference of crops and changes.As western India more be equipped with maize,
Bread caused by chestnut etc.；The north abounds with wheat then more food bread；Based on south or the southeast are then eaten with rice.India's curry success
Secret formula be the combination of spices and boil order, and do not lie in and dazzle beautiful complicated cook tip.It is not any until modern age
Special curry recipe, because the essence of curry is it is emphasised that personal style and creativeness.Recipe is not fixed, order is many on the contrary
India's cooking is able to squeeze the row of the world-class cuisines of body.Just because of without recipe, curry is made in the same area, it is taste, outer
Sight suffers from significant difference.
Curry fusion in cheese and potato roll cake, is had strong cheese and curried fragrance by this kind except rolling up in cake,
It is mild-natured to further increase potato itself, have with stomach, adjust in, invigorating the spleen, QI invigorating the effect of；Functions of intestines and stomach can be improved, to gastric ulcer, 12
Fat enterelcosis, chronic cholecystitis, constipation has the effect of certain caused by hemorrhoid.Agricultural Research Institute of United States Department of Agriculture thinks：It is " every
Meal only eats whole milk and potato, can obtain all material elements that needed by human body is wanted." due to potato it is full of nutrition, grain
Dish dual-purpose, containing the trace element such as abundant vitamin and calcium, potassium, and is easy to digest and assimilate, suitable for people of all ages, multiple functional, quite
Praised by people.It is " the second bread " that some, which sings the praises of it, some commendations it be " king of plant ".It is particularly northern in American-European countries
U.S., potato already become the second staple food.
The content of the invention
The purpose of the present invention is：A kind of cheese's curry potato roll cake and preparation method thereof is provided, its fragrance is unique, can arrange in pairs or groups
Species is various, and provides the material element of needed by human body, is even more to give people to bring health on the basis of delicious food.
What the present invention was realized in：Component：4, potato, one fritter of cheese, 1, carrot, onion 1,3 soup of curry paste
Spoon, 125 grams of Self- raising flour, 10 milliliters of clear water, 1.5 grams of dry ferment, 60 milliliters of milk, 4, potato, green curried 1 fritter, coconut milk 80
Milliliter, 5 grams of black pepper, 20 grams of cheese's powder, 1 small spoon of salt, 2 small spoon of white sugar, 1/2, lemon.It is making material above.
1st, the production method of cheese's curry potato roll cake, includes the following steps：
1）Potato, which is peeled, to be cooked, and mashed potatoes is pressed into spoon；
2）It is in liquid, carrot, onion pelletizing that cheese heating, which is allowed to melt,；
3）A little oil is put, carrot and onion grain are cooked and slightly fried, curry paste is added and proper amount of clear water slow fire is boiled, like carrot
Soft can boil more long；
4）Mashed potatoes is poured into, is stirred evenly, appropriate seasoning, small fire stir-frying allows moisture evaporation, is careful not to stir-bake to brown；
5）After the completion of curried filling should be in paste, cool stand-by；
6）Dry ferment is first tuned to open with clear water, and berry sugar is melted in milk, then two kinds of liquid are mixed, and is poured into Self- raising flour,
Add vegetable oil by several times when kneading dough, dough is rubbed to smooth；
7）Dough is put into container, covers preservative film or wet cloth, ferments 30 minutes；
8）Dough is sent to twice big, and inside takes out dough, pressure gas is rolled with rolling pin in cellular, slightly rub it is several under, be twisted into strip
It is divided into five deciles, covers preservative film or wet cloth stands 5 minutes；
9）Five small doughs are rolled into the thin dough sheet in thick middle periphery, wrap into fillings；
10）Add cold water in steamer, with watering can in steamed stuffed bun surface sprinkling（Water cannot be more, to be in vaporific, usual watering can presses i.e.
Can）, pot cover is covered, then ferment 15 minutes；
11）Moderate heat, water steam 15 minutes after opening, lid of removing from the pot again of waiting 3 minutes after flame-out；
12）The cheese's curry potato roll cake cooked is directly eaten or oneself is liked according to appropriate being spread above of oneself taste
Joyous sauce or vegetable, finally by the lopping of roll pancake roll, it can be served.
13）Curry fusion in cheese and potato roll cake, is had strong cheese and curry perfume by the present invention except rolling up in cake
Gas, it is mild-natured to further increase potato itself, have with stomach, adjust in, invigorating the spleen, QI invigorating the effect of；Functions of intestines and stomach can be improved, to gastric ulcer,
Curing duodenal ulcer, chronic cholecystitis, constipation has the effect of certain caused by hemorrhoid.Since potato is full of nutrition, grain dish is simultaneous
With, containing the trace element such as abundant vitamin and calcium, potassium, and it is easy to digest and assimilate, it is suitable for people of all ages, it is multiple functional, quite by people
Praise.It is " the second bread " that some, which sings the praises of it, some commendations it be " king of plant ".
Embodiment
Embodiment 1：
4, potato, one fritter of cheese, 1, carrot, onion 1,3 soupspoon of curry paste, 125 grams of Self- raising flour, 10 milliliters of clear water,
1.5 grams of dry ferment, 60 milliliters of milk are preparing raw material.
1st, the production method of cheese's curry potato roll cake, includes the following steps：
1）Potato, which is peeled, to be cooked, and mashed potatoes is pressed into spoon；
2）It is in liquid, carrot, onion pelletizing that cheese heating, which is allowed to melt,；
3）A little oil is put, carrot and onion grain are cooked and slightly fried, curry paste is added and proper amount of clear water slow fire is boiled, like carrot
Soft can boil more long；
4）Mashed potatoes is poured into, is stirred evenly, appropriate seasoning, small fire stir-frying allows moisture evaporation, is careful not to stir-bake to brown；
5）After the completion of curried filling should be in paste, cool stand-by；
6）Dry ferment is first tuned to open with clear water, and berry sugar is melted in milk, then two kinds of liquid are mixed, and is poured into Self- raising flour,
Add vegetable oil by several times when kneading dough, dough is rubbed to smooth；
7）Dough is put into container, covers preservative film or wet cloth, ferments 30 minutes；
8）Dough is sent to twice big, and inside takes out dough, pressure gas is rolled with rolling pin in cellular, slightly rub it is several under, be twisted into strip
It is divided into five deciles, covers preservative film or wet cloth stands 5 minutes；
9）Five small doughs are rolled into the thin dough sheet in thick middle periphery, wrap into fillings；
10）Add cold water in steamer, with watering can in steamed stuffed bun surface sprinkling（Water cannot be more, to be in vaporific, usual watering can presses i.e.
Can）, pot cover is covered, then ferment 15 minutes；
11）Moderate heat, water steam 15 minutes after opening, lid of removing from the pot again of waiting 3 minutes after flame-out；
The cheese's curry potato roll cake cooked is directly eaten or oneself is liked according to appropriate being spread above of oneself taste
Sauce or vegetable, finally by the lopping of roll pancake roll, it can be served.
The embodiment of the present invention 2：4, potato, green curried 1 fritter, 80 milliliters of coconut milk, 5 grams of black pepper, cheese's powder 20
Gram, 1 small spoon of salt, 2 small spoon of white sugar, 1/2, lemon.It is making material above.
1st, the production method of cheese's curry potato roll cake, includes the following steps：
1）Potato goes scaling； 2）Potato is cut into slices again； 3）It is watered in pot, is put into potato chips, boils a half an hour left side
It is right just ripe； 4）Ripe potato chips is placed in bowl, smashs into mashed potatoes to pieces； 5）Cheese's powder and black pepper are sprinkled into, is mixed thoroughly； 6）
Take suitable mashed potatoes to pinch into roundlet pie with hand, pressure gas is rolled with rolling pin； 7）Add a little oil in pan again, decoct it
Two sides is all into golden yellow； 8）Curry stir-fries under the last good oil cauldron of heat, pours into coconut palm slurry and boils, sugaring is seasoned with salt, instills lemon
Juice, drenches on the Potato Cake decocted.
The present invention is not limited to the above embodiments, and the above embodiments and description only describe the present invention's
Principle, without departing from the spirit and scope of the present invention, the present invention also have the changes and improvements that make preparations for sowing, these change and change
Into all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by appended claims and its equivalent
Define.
Claims (1)
1. a kind of cheese's curry potato roll cake as claimed in claim 1, its production method are as follows：
1）Potato, which is peeled, to be cooked, and mashed potatoes is pressed into spoon；
2）It is in liquid, carrot, onion pelletizing that cheese heating, which is allowed to melt,；
3）A little oil is put, carrot and onion grain are cooked and slightly fried, curry paste is added and proper amount of clear water slow fire is boiled, like carrot
Soft can boil more long；
4）Mashed potatoes is poured into, is stirred evenly, appropriate seasoning, small fire stir-frying allows moisture evaporation, is careful not to stir-bake to brown；
5）After the completion of curried filling should be in paste, cool stand-by；
6）Dry ferment is first tuned to open with clear water, and berry sugar is melted in milk, then two kinds of liquid are mixed, and is poured into Self- raising flour,
Add vegetable oil by several times when kneading dough, dough is rubbed to smooth；
7）Dough is put into container, covers preservative film or wet cloth, fermentation；
8）Dough is sent to twice big, and inside takes out dough, pressure gas is rolled with rolling pin in cellular, slightly rub it is several under, be twisted into strip
It is divided into five deciles, covers preservative film or wet cloth is stood；
9）Five small doughs are rolled into the thin dough sheet in thick middle periphery, wrap into fillings；
10）In steamer plus cold water, with watering can in steamed stuffed bun surface sprinkling, pot cover is covered, then ferment；
11）Moderate heat, water steam 15 minutes after opening, lid of removing from the pot again of waiting 3 minutes after flame-out；
12）The cheese's curry potato roll cake cooked is directly eaten or oneself is liked according to appropriate being spread above of oneself taste
Joyous sauce or vegetable, finally by the lopping of roll pancake roll, it can be served.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610902146.4A CN107950879A (en) | 2016-10-18 | 2016-10-18 | A kind of cheese's curry potato roll cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610902146.4A CN107950879A (en) | 2016-10-18 | 2016-10-18 | A kind of cheese's curry potato roll cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107950879A true CN107950879A (en) | 2018-04-24 |
Family
ID=61954095
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610902146.4A Pending CN107950879A (en) | 2016-10-18 | 2016-10-18 | A kind of cheese's curry potato roll cake and preparation method thereof |
Country Status (1)
| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566966A (en) * | 2018-11-23 | 2019-04-05 | 北京灵之秀文化发展有限公司 | Mulberry leaf roll up cake and its manufacture craft |
| CN115226748A (en) * | 2022-06-29 | 2022-10-25 | 辽宁印迹食品股份有限公司 | Durian and cheese baked roll cake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669219A (en) * | 2012-05-20 | 2012-09-19 | 马胜清 | Beef pocket baked cake |
| CN107509777A (en) * | 2017-10-24 | 2017-12-26 | 魏喜成 | A kind of curry chicken moon cake |
-
2016
- 2016-10-18 CN CN201610902146.4A patent/CN107950879A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669219A (en) * | 2012-05-20 | 2012-09-19 | 马胜清 | Beef pocket baked cake |
| CN107509777A (en) * | 2017-10-24 | 2017-12-26 | 魏喜成 | A kind of curry chicken moon cake |
Non-Patent Citations (1)
| Title |
|---|
| 飞雪无霜: "《范志红吃对你的家常菜 大字版》", 31 March 2015, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566966A (en) * | 2018-11-23 | 2019-04-05 | 北京灵之秀文化发展有限公司 | Mulberry leaf roll up cake and its manufacture craft |
| CN115226748A (en) * | 2022-06-29 | 2022-10-25 | 辽宁印迹食品股份有限公司 | Durian and cheese baked roll cake |
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Application publication date: 20180424 |