CN108244471A - Potato rice paste and its processing method - Google Patents

Abstract

The invention discloses a kind of meter of pastes, more particularly, to a kind of potato rice paste and its processing method, belong to food processing and production manufacture technology field.One kind is provided and adds the organic potato rice paste of what additive, pure green and its processing method as primary raw material, not using potato.The potato rice paste is the paste of sizing mixing that shows for including following weight parts component, and described showing sizes mixing to paste using the ripe powder of 4~6 parts of polished rice and the ripe powder of 6~4 parts of pure potato uses edible liquid to be modulated for modulating liquid as main material.The processing method includes the processing of the ripe powder of polished rice and the processing of the ripe powder of pure potato, the processing of the ripe powder of polished rice and the ripe powder of the pure potato respectively include the curing intersected at least twice water conservancy project sequence, then dry, crushing, finally the processing work of the ripe powder of polished rice and the ripe powder of the pure potato is completed in sieving, wherein the curing work step is carried out by the way of high-temperature water vapor boiling.

Description

Potato rice flour and its processing method

technical field

The invention relates to a rice noodle, in particular to a potato rice noodle, and belongs to the technical field of food processing and production. The invention also relates to a processing method for making the potato rice paste.

Background technique

Potato has high nutritional value and is a globally recognized complete nutritional food. Its protein has high nutritional value, high digestible components, and is easily absorbed by the human body. Its quality is similar to animal protein and contains a variety of amino acids, including arginine and methionine. , isoleucine, lysine, histidine, phenylalanine, threonine and other essential amino acids that the human body cannot synthesize by itself, and its value is comparable to that of eggs. At the same time, potatoes are also rich in vitamins, such as: carotene, vitamin C, thiamine, riboflavin, niacin, etc., and also contain rich mineral nutrients such as calcium, phosphorus, iron, etc., which belong to a complete nutritional food . At present, the potatoes in our country are mainly used for fresh food, some of them are used for processing starch or Western-style snack foods such as French fries, potato chips, and mashed potatoes; another part will be used for adding other foods, such as adding meatballs to make food However, the consumption of potatoes is still relatively low in general. In the prior art, there are many types of foods processed from potatoes, such as dehydrated potato chips (mud, strips), quick-frozen French fries, potato vacuum chips, potato whole flour bread and instant noodles, potato french fries, and fried snacks. , fried chips, potato cakes, etc., as well as foods made of potato starch such as Want Want Food Co., Ltd. Although there are many types and quantities of food that can be processed by potatoes, these foods have extremely high requirements on the variety and quality of potatoes, so there is a large backlog of potatoes produced in China, while the potatoes used in the production of potato foods are continuously imported, so there is no Did not bring actual income to the peasants of our country.

Therefore, how to use potatoes as the main material, directly or with the least amount of processing work and the least impact on the surrounding environment to use potatoes to produce a large amount of food that people like, and to actually increase the income of farmers in our country has become a practical problem. At the same time, promoting the edible scope of potatoes is not only to increase the consumption of potatoes, but also to improve the good food structure of the people and enhance the physical fitness of the people.

Contents of the invention

The technical problem to be solved by the present invention is to provide a pure green and organic potato rice porridge with potatoes as the main raw material and no additives added. The invention also provides a processing method for making the potato rice paste.

The technical scheme adopted for solving the above-mentioned technical problems is: a kind of potato rice flour, described potato rice flour is the fresh paste that comprises following components by weight,

The ready-made paste is prepared by using 4-6 parts of cooked japonica rice powder and 6-4 parts of pure potato cooked powder as main raw materials and using edible liquid as a preparation liquid.

Further, the edible liquid is boiled water.

Further, the edible liquid is milk.

The preferred mode of the above scheme is that the cooked japonica rice powder is the undersize after sieving through a 120-mesh sieve.

The preferred mode of the above scheme is that the pure cooked potato powder is the undersize after being sieved through a 100-mesh sieve.

A processing method for making the potato rice porridge, the processing method includes processing of cooked japonica rice flour and processed pure potato cooked flour, and the processing of the cooked japonica rice flour and the pure cooked potato flour each includes at least two The cross-over slaking and watering process, then drying, pulverizing, and finally sieving to complete the processing of the cooked rice powder and the pure potato powder,

The slaking chemical steps described therein are all carried out by high-temperature steam cooking.

Furthermore, when carrying out multiple cross-cooking and watering processes of cooked japonica rice noodles, the duration of the first high-temperature steam cooking is not less than 15 minutes, and the duration of the remaining high-temperature steam cooking is between 5 and 8 minutes.

The preferred mode of the above-mentioned scheme is, when drying and cooking the qualified japonica rice, it is carried out according to the following steps,

Put the steamed japonica rice on a plate, put it into an electric blast drying oven, and dry it at 130° C. for at least 2.5 hours to complete the drying work of the cooked japonica rice.

Furthermore, when performing multiple cross-cooking and watering processes of pure cooked potato powder, the duration of the first high-temperature steam cooking is not less than 20 minutes, and the duration of the remaining high-temperature steam cooking is between 5 and 8 minutes.

Further, when drying and cooking qualified potatoes, it is carried out according to the following steps,

Put the cooled potato slices directly on the rack, and then put them together with the rack into the electric blast constant temperature drying box, first adjust the drying temperature to 130°C and dry for no less than 1.2 hours, then adjust the drying temperature to 90°C Dry for at least 55 minutes, and finally adjust the drying temperature to 70°C until complete drying to complete the drying of cooked potato chips.

The beneficial effects of the present invention are: the present application adopts 4-6 parts of japonica rice cooked powder and 6-4 parts of pure potato cooked powder as the main raw materials, and uses edible liquid as the preparation liquid according to the preference of the eater. The technical scheme of potato rice paste solves the practical problem that potatoes in the prior art cannot be directly utilized, and simultaneously solves the problem that no matter whether it is producing potato powder or producing foods containing potato ingredients such as Want Want Foods in the prior art, the The impact on the surrounding environment caused by the discharge and the technical problems that require the addition of additives. That is, as the processing method for making potato rice paste provided by the present application, potatoes and japonica rice are directly matured, then dried and pulverized. Of course, according to the preference of the eater, it is also possible to add some such as essence, sucrose and condiments when eating freshly prepared. Thereby meeting the needs of different consumer groups, not only providing more choices for improving people's eating habits, but also increasing the consumption of potatoes, thereby achieving the purpose of increasing the income of potato farmers.

Detailed ways

In order to solve the above-mentioned technical problems existing in the prior art, the present invention provides a kind of pure green organic potato rice cereal that uses potatoes as the main raw material without adding any additives. The present invention also provides a method for making the potato rice cereal processing methods. Described potato rice paste is the instant paste that comprises following components by weight,

The ready-made paste is prepared by using 4-6 parts of cooked japonica rice powder and 6-4 parts of pure potato cooked powder as main raw materials and using edible liquid as a preparation liquid. The processing method includes the processing of cooked japonica rice powder and the processing of pure cooked potato powder, and the processing of the cooked japonica rice powder and the pure cooked potato powder respectively includes at least two cross-cured aging processes, followed by drying and crushing , and finally sieve to complete the processing of the cooked japonica rice powder and the pure potato cooked powder, wherein the cooking steps are all carried out by high-temperature steam cooking. The present application adopts the technical scheme of using 4-6 parts of japonica rice cooked powder and 6-4 parts of pure potato cooked powder as the main raw materials and taking edible liquid as the preparation liquid according to the preference of the eater to prepare the potato rice paste. It solves the practical problem that potatoes in the prior art cannot be directly used, and at the same time solves the impact on the surrounding environment caused by the discharge, whether it is the production of potato powder or the production of foods containing potato ingredients such as Want Want food in the prior art As well as technical issues requiring the addition of additives. That is, as the processing method for making potato rice paste provided by the present application, potatoes and japonica rice are directly matured, then dried and pulverized. Of course, according to the preference of the eater, it is also possible to add some such as essence, sucrose and condiments when eating freshly prepared. Thereby meeting the needs of different consumer groups, not only providing more choices for improving people's eating habits, but also increasing the consumption of potatoes, thereby achieving the purpose of increasing the income of potato farmers.

In the above embodiments, in order to minimize the processing steps, reduce the impact of processing on the surrounding environment, and at the same time satisfy the eating habits of different consumers as much as possible, the edible liquid described in this application can be the most commonly used liquid in daily life. Boiled water and milk, of course, can also be other prepared liquids. For the convenience of subsequent consumers when eating and preparing, and to enhance the mouthfeel, the cooked japonica rice powder described in the application is the sieve after sieving through a 120 mesh screen; the pure potato powder is sieved through a 100 mesh screen. Sieve after sieve. At the same time, when carrying out multiple cross-cooking and water-passing processes for cooked japonica rice noodles, the duration of the first high-temperature steam cooking should not be less than 15 minutes, and the duration of the remaining high-temperature steam cooking should be between 5 and 8 minutes; For japonica rice, follow the steps below. Put the steamed japonica rice on a plate, put it in an electric blast drying oven, and dry it at 130°C for at least 2.5 hours to complete the drying of the cooked japonica rice. When carrying out multiple cross-cooking processes of pure potato cooked powder, the duration of the first high-temperature steam cooking is not less than 20 minutes, and the duration of the remaining high-temperature steam cooking is between 5 and 8 minutes; At the same time, it is carried out according to the following steps. Place the cooled potato chips directly on the bracket, and then put them together with the bracket into an electric blast constant temperature drying box. First, adjust the drying temperature to 130 ° C. hours, then adjust the drying temperature to 90°C for at least 55 minutes, and finally adjust the drying temperature to 70°C until completely dry to complete the drying of cooked potato chips.

Claims (10)

1. a kind of potato rice paste, it is characterized in that: described potato rice paste is the fresh paste that comprises following components by weight, The ready-made paste is prepared by using 4-6 parts of cooked japonica rice powder and 6-4 parts of pure potato cooked powder as main raw materials and using edible liquid as a preparation liquid. 2. The potato rice porridge according to claim 1, characterized in that: the edible liquid is boiled water. 3. The potato rice cereal according to claim 1, characterized in that: the edible liquid is milk. 4. The potato rice porridge according to claim 1, 2 or 3, characterized in that: the cooked japonica rice flour is the under-sieve after being sieved through a 120-mesh sieve. 5. The potato rice paste according to claim 4, characterized in that: the pure cooked potato powder is the undersieve after being sieved through a 100-mesh sieve. 6. A processing method for making potato rice paste according to claim 5, characterized in that: said processing method comprises the processing of cooked japonica rice flour and the processing of pure potato cooked flour, said cooked japonica rice flour and said pure potato The processing of cooked powder includes at least two crossed ripening and water-passing processes, followed by drying, crushing, and finally sieving to complete the processing of the japonica rice cooked powder and the pure potato cooked powder, The slaking chemical steps described therein are all carried out by high-temperature steam cooking. 7. according to the described processing method of claim 6, it is characterized in that: when carrying out multiple cross-curing and watering processes of cooked japonica rice noodles, the duration of the first high-temperature steam cooking is not less than 15 minutes, and the rest of the high-temperature steam cooking The duration is between 5 and 8 minutes. 8. according to the described processing method of claim 6, it is characterized in that: when drying and cooking the qualified round-grained rice, carry out according to the following steps, Put the steamed japonica rice on a plate, put it into an electric blast drying oven, and dry it at 130° C. for at least 2.5 hours to complete the drying work of the cooked japonica rice. 9. The processing method according to claim 6, characterized in that: when performing multiple times of cross-cooking and water-passing processes for pure cooked potato powder, the duration of the first high-temperature steam cooking is not less than 20 minutes, and the rest of the high-temperature steam cooking The duration is between 5 and 8 minutes. 10. according to the described processing method of claim 6, it is characterized in that: when drying and cooking the qualified potato, carry out according to the following steps, Put the cooled potato slices directly on the rack, and then put them together with the rack into the electric blast constant temperature drying box, first adjust the drying temperature to 130°C and dry for no less than 1.2 hours, then adjust the drying temperature to 90°C Dry for at least 55 minutes, and finally adjust the drying temperature to 70°C until complete drying to complete the drying of cooked potato chips.