CN108244471A - Potato rice paste and its processing method - Google Patents
Potato rice paste and its processing method Download PDFInfo
- Publication number
- CN108244471A CN108244471A CN201810040319.5A CN201810040319A CN108244471A CN 108244471 A CN108244471 A CN 108244471A CN 201810040319 A CN201810040319 A CN 201810040319A CN 108244471 A CN108244471 A CN 108244471A
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- China
- Prior art keywords
- potato
- ripe powder
- rice
- polished rice
- pure
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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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
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
Technical field
The present invention relates to a kind of meter of pastes, are pasted more particularly, to a kind of potato rice, belong to food processing and production manufacturing technology
Field.The invention further relates to a kind of processing methods for making the potato rice paste.
Background technology
Potato has very high nutritive value, is the generally acknowledged wholefood in the whole world, protein nutritive value is high, can
It is high to digest ingredient, is easily absorbed by the body, quality is close with animal protein, containing there are many amino acid, including arginine, egg ammonia
The essential amino acid that acid, isoleucine, lysine, histidine, phenylalanine, threonine etc. human body itself cannot synthesize,
Value can match in excellence or beauty with egg.Meanwhile also contain abundant vitamin in potato, such as：Carrotene, vitamin C, thiamine, core
Flavine, niacin etc. also comprising being enriched just like calcium, phosphorus, iron etc. in mineral nutrients, belong to wholefood.At present, I
The potato of state is mainly used for eating raw, some is used for the Western-style snack food such as producing starch or French fries, potato chips, mashed potatoes；Also
There is one will be used to add in other food, for example add in hinge meat ball and make dietary gel or add in based on wheat flour
Flour-made food in the flour-made food of the ingredient containing potato is made, but on the whole to the consumption figure of potato still than relatively low.
In the prior art, the food variety being processed by potato is various, such as dehydrated potato piece (mud, item), quick-frozen French French fries, horse
Bell potato vacuum potato chips, potato full-powder bread and instant noodles, potato chips fry pot foods, fried piece Hash Browns etc., also prosperous
The food that prosperous Food Co., Ltd etc. is made with potato starch.Although food variety that potato can process is more, quantity is big,
But requirement of these food to Potato Cultivars and quality is high, therefore the potato for domestic production occur largely overstocks, and
The potato but continuously import used in potato food is produced, therefore practical income is not brought to China peasant.
Then, such as how potato is main material, and direct or labor content is minimum, produces and processes to surrounding environment influence most
The small food liked using a large amount of people of potato raw output, the income of practical Zeng Guo China peasant just become one
Realistic problem.Meanwhile the edible range for promoting potato is not only to improve the consumption figure of potato, it is even more national in order to improve
Kind food structure, enhances national constitution.
Invention content
The technical problems to be solved by the invention are：There is provided what addition is one kind add using potato as primary raw material, not
Agent, the organic potato rice paste of pure green.The present invention also provides a kind of processing methods for making the potato rice paste.
Used technical solution is to solve above-mentioned technical problem：A kind of potato rice paste, potato rice paste
Show paste of sizing mixing for include following weight parts component,
It is described that show paste of sizing mixing using the ripe powder of 4~6 parts of polished rice and the ripe powder of 6~4 parts of pure potato be main material using food
It is that modulating liquid is modulated with liquid.
Further, the edible liquid is boiling water.
Further, the edible liquid is milk.
The preferred mode of the above solution is that the ripe powder of the polished rice is the screenings after the sieving of 120 mesh mesh screens.
The preferred mode of the above solution is that the ripe powder of the pure potato is the screenings after the sieving of 100 mesh mesh screens.
A kind of processing method for making potato rice paste, the processing method include the processing of the ripe powder of polished rice and pure
The processing of the processing of the ripe powder of potato, the ripe powder of polished rice and the ripe powder of the pure potato respectively includes what is intersected at least twice
Water conservancy project sequence was cured, the processing work of the ripe powder of polished rice and the ripe powder of the pure potato is completed in then dry, crushing, finally sieving
Make,
The wherein described curing work step is carried out by the way of high-temperature water vapor boiling.
Further, carry out the ripe powder of polished rice cross over many times cured water conservancy project sequence when, high-temperature water vapor boiling for the first time
Duration not less than 15min, the duration of remaining each secondary high-temperature water vapor boiling is between 5~8min.
The preferred mode of the above solution is that in the polished rice of drying and cooking qualification, carry out in the steps below,
Steamed polished rice is placed in disk, is put into electric drying oven with forced convection, it is complete that at least 2.5h is dried under the conditions of 130 DEG C
The drying work of ripe polished rice.
Further, carry out the ripe powder of pure potato cross over many times cured water conservancy project sequence when, high-temperature water vapor for the first time
The duration of boiling is not less than 20min, and the duration of remaining each secondary high-temperature water vapor boiling is between 5~8min.
Further, in the potato of drying and cooking qualification, carry out in the steps below,
Potato block after cooling is directly put on stent, being then put into togerther electric heating air blast constant temperature together with stent does
In dry case, drying temperature was first adjusted to 130 DEG C of dryings not less than 1.2 hours, drying temperature is then adjusted to 90 DEG C of dryings at least
55 minutes, drying temperature is finally adjusted to 70 DEG C to being completely dried the drying work of completing ripe potato block.
The beneficial effects of the invention are as follows：The application is by using with the ripe powder of 4~6 parts of polished rice and 6~4 parts of pure potato
Ripe powder is the technical side that main material now adjusts the potato rice paste by modulating liquid of edible liquid according to the existing food of the hobby of eater
Case solves the realistic problem that potato of the prior art cannot directly utilize, while solves in the prior art either
Production potato drill powder still produce this kind of food containing potato composition of prosperous food such as can be because causing week during effluent
The technical issues of surrounding environment influences and needs to add additive.I.e. such as the processing side for making potato rice paste of the application offer
Method, due to being directly to cure potato and polished rice, then dry, crushing.Certainly, according to the hobby of eater, when
Some such as essence, sucrose and flavouring so can also be added in edible existing timing.So as to meet different consumer groups'
It needs, not only provided more choices, but also the amount of potato can be increased, and then reach increase to improve people's eating habit
The purpose of sweet potato grower's income.
Specific embodiment
In order to solve the above technical problems existing in the prior art, it is provided by the invention a kind of using potato as main original
Material does not add the organic potato rice paste of what additive, pure green, and the potato rice paste is made the present invention also provides a kind of
Processing method.Described potato rice paste shows paste of sizing mixing for include following weight parts component,
It is described that show paste of sizing mixing using the ripe powder of 4~6 parts of polished rice and the ripe powder of 6~4 parts of pure potato be main material using food
It is that modulating liquid is modulated with liquid.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, the processing work of the ripe powder of polished rice and the ripe powder of the pure potato is completed in finally sieving, wherein the curing
Work step is carried out by the way of high-temperature water vapor boiling.The application is by using with the ripe powder of 4~6 parts of polished rice and 6~4 parts
The ripe powder of pure potato is that main material now eats the existing tune potato rice paste by modulating liquid of edible liquid according to the hobby of eater
Technical solution, solve the realistic problem that potato of the prior art cannot directly utilize, while solve the prior art
In either produce potato drill powder still produce this kind of food containing potato composition of prosperous food such as can be because of effluent
And the technical issues of surrounding enviroment is caused to influence and need to add additive.Making potato rice i.e. as the application provides is pasted
Processing method, it is then dry, crush due to being directly to cure potato and polished rice.Certainly, according to eater's
Hobby, naturally it is also possible to add some such as essence, sucrose and flavouring in edible existing timing.So as to meet different consumption
The needs of crowd not only provided more choices, but also can increase the amount of potato, Jin Erda to improve people's eating habit
To the purpose for increasing sweet potato grower's income.
In the above embodiment, in order to maximally reduce manufacturing procedure, reduce processing and fabricating and caused to surrounding enviroment
Influence, while again can be as possible the eating habit for meeting different consumers, edible liquid described herein can be life
In most common boiling water also and milk, naturally it is also possible to be other modulation liquid.And in order to postorder consumer eat modulation when
Convenience and enhancing mouthfeel, the ripe powder of polished rice described herein for 120 mesh mesh screens sieving after screenings；The pure horse
The ripe powder of bell potato is the screenings after the sieving of 100 mesh mesh screens.Meanwhile cured water conservancy project sequence carrying out crossing over many times for the ripe powder of polished rice
When, the duration of high-temperature water vapor boiling for the first time is not less than 15min, and the duration of remaining each secondary high-temperature water vapor boiling is in 5~8min
Between；In the polished rice of drying and cooking qualification, carry out in the steps below, steamed polished rice is placed in disk, be put into electric heating
In air dry oven, the drying work that at least 2.5h completes ripe polished rice is dried under the conditions of 130 DEG C.Carrying out the ripe powder of pure potato
Cross over many times when curing water conservancy project sequence, not less than 20min, remaining each secondary high-temperature water steams the duration of high-temperature water vapor boiling for the first time
The duration of steam cooker is between 5~8min；In the potato of drying and cooking qualification, carry out, will cool down in the steps below
Potato block afterwards is directly put on stent, is then put into togerther in electric heating air blast thermostatic drying chamber together with stent, first will be dry
Dry temperature was adjusted to 130 DEG C of dryings not less than 1.2 hours, drying temperature then was adjusted to 90 DEG C of drying at least 55 minutes, finally general
Drying temperature is adjusted to 70 DEG C to being completely dried the drying work of completing ripe potato block.
Claims (10)
1. a kind of potato rice paste, it is characterised in that：The potato rice paste is the existing tune for including following weight parts component
Paste,
The paste of sizing mixing that shows uses edible liquid using the ripe powder of 4~6 parts of polished rice and the ripe powder of 6~4 parts of pure potato as main material
Body is modulated for modulating liquid.
2. potato rice paste according to claim 1, it is characterised in that：The edible liquid is boiling water.
3. potato rice paste according to claim 1, it is characterised in that：The edible liquid is milk.
4. the potato rice paste according to claim 1,2 or 3, it is characterised in that：The ripe powder of the polished rice is 120 mesh mesh screens
Screenings after sieving.
5. potato rice paste according to claim 4, it is characterised in that：The ripe powder of the pure potato is 100 mesh mesh screens
Screenings after sieving.
6. a kind of processing method for making potato rice paste described in claim 5, it is characterised in that：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 is respectively
Then dry, crush including the curing that intersects at least twice water conservancy project sequence, the ripe powder of the polished rice and described pure is completed in finally sieving
The processing work of the ripe powder of potato,
The wherein described curing work step is carried out by the way of high-temperature water vapor boiling.
7. processing method according to claim 6, it is characterised in that：Water conservancy project was cured carrying out crossing over many times for the ripe powder of polished rice
During sequence, the duration of high-temperature water vapor boiling for the first time not less than 15min, the duration of remaining each secondary high-temperature water vapor boiling 5~
Between 8min.
8. processing method according to claim 6, it is characterised in that：It is by following steps in the polished rice of drying and cooking qualification
Suddenly it carries out,
Steamed polished rice is placed in disk, is put into electric drying oven with forced convection, it is ripe that at least 2.5h completions are dried under the conditions of 130 DEG C
The drying work of polished rice.
9. processing method according to claim 6, it is characterised in that：It was cured carrying out crossing over many times for the ripe powder of pure potato
During water conservancy project sequence, the duration of high-temperature water vapor boiling for the first time is not less than 20min, and the duration of remaining each secondary high-temperature water vapor boiling is 5
Between~8min.
10. processing method according to claim 6, it is characterised in that：It is by following in the potato of drying and cooking qualification
What step carried out,
Potato block after cooling is directly put on stent, is then put into togerther electric heating air blast thermostatic drying chamber together with stent
It is interior, drying temperature was first adjusted to 130 DEG C of dryings not less than 1.2 hours, drying temperature is then adjusted to 90 DEG C of at least 55 points of dryings
Drying temperature is finally adjusted to 70 DEG C to being completely dried the drying work of completing ripe potato block by clock.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810040319.5A CN108244471A (en) | 2018-01-16 | 2018-01-16 | Potato rice paste and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810040319.5A CN108244471A (en) | 2018-01-16 | 2018-01-16 | Potato rice paste and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108244471A true CN108244471A (en) | 2018-07-06 |
Family
ID=62741550
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810040319.5A Pending CN108244471A (en) | 2018-01-16 | 2018-01-16 | Potato rice paste and its processing method |
Country Status (1)
| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430761A (en) * | 2018-12-27 | 2019-03-08 | 王双河 | A kind of instant reconstituted food preparation method of potato |
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Application publication date: 20180706 |