CN109170503A - A kind of quick-frozen purple potato cake and preparation method thereof - Google Patents
A kind of quick-frozen purple potato cake and preparation method thereof Download PDFInfo
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- CN109170503A CN109170503A CN201811249669.9A CN201811249669A CN109170503A CN 109170503 A CN109170503 A CN 109170503A CN 201811249669 A CN201811249669 A CN 201811249669A CN 109170503 A CN109170503 A CN 109170503A
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- 235000004976 Solanum vernei Nutrition 0.000 title claims abstract description 25
- 241000352057 Solanum vernei Species 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 24
- 235000019698 starch Nutrition 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- 244000291564 Allium cepa Species 0.000 claims abstract description 21
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 21
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 21
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 21
- 244000000626 Daucus carota Species 0.000 claims abstract description 20
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 20
- 230000021736 acetylation Effects 0.000 claims abstract description 14
- 238000006640 acetylation reaction Methods 0.000 claims abstract description 14
- 239000005457 ice water Substances 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 210000000481 breast Anatomy 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 235000012813 breadcrumbs Nutrition 0.000 claims description 10
- 210000000038 chest Anatomy 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 10
- 238000009955 starching Methods 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 9
- 244000017020 Ipomoea batatas Species 0.000 claims description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 10
- 239000000203 mixture Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 238000007705 chemical test Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 125000003748 selenium group Chemical group *[Se]* 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L19/105—Sweet potatoes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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)
- 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)
Abstract
The invention discloses a kind of quick-frozen purple potato cakes and preparation method thereof.A kind of quick-frozen purple potato cake, is made of raw material from the following weight: 100 parts of purple mashed potato, 90-110 parts of Fresh Grade Breast; 18-22 parts of green pepper; 18-22 parts of shallot, double 18-22 parts of the starch adipate starch of acetylation, 8-12 parts of ice water; 20-24 parts of carrot; it is 9-11 parts of salt, 14-16 parts sugared, 3.5-4.5 parts of monosodium glutamate; 3.5-4.5 parts of spice, 0.8-1.2 parts of essence.The invention has the following advantages: nutritive value of the present invention is abundant, special taste is not high to equipment requirement, strong operability, is suitable for large-scale production, and suitable for people of all ages, has the more vast consumer group, has biggish market prospects.
Description
Technical field
The present invention relates to food processing field, specifically a kind of quick-frozen purple potato cake and preparation method thereof.
Background technique
Currently, with the continuous improvement of living standards, requirement of the people to food also constantly changes.The research and development of food
In diversified trend development, the demand in market is groped with tentative, and adapt to the new trend that food product quickly updates.
Cake class food, faces the majority of consumers always with the image of staple food, and existing cake class food is generally and does instant
Type, and taste is more single, and this is also the main reason for cake class food sales volume glides in recent years.
For this purpose, applicant proposed a kind of technical solutions, and provide a kind of quick-frozen purple potato cake and preparation method thereof.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of quick-frozen purple potato cakes and preparation method thereof.
In order to solve the above technical problems, the technical scheme is that a kind of quick-frozen purple potato cake, by the original of following parts by weight
Material is made:
A kind of quick-frozen purple potato cake as a preferred technical solution, is made of following raw material: 100 parts of purple mashed potato, chicken
90-110 parts of brisket, 18-22 parts of green pepper, 18-22 parts of shallot, double 18-22 parts of the starch adipate starch of acetylation, ice water 8-12
Part, it is 20-24 parts of carrot, 9-11 parts of salt, 14-16 parts sugared, 3.5-4.5 parts of monosodium glutamate, 3.5-4.5 parts of spice, essence 0.8-1.2
Part.
Further, the weight part ratio of the purple mashed potato and Fresh Grade Breast is 1:1.
Further, a kind of quick-frozen purple potato cake, which is characterized in that be made of raw material from the following weight: purple sweet potato
100 parts of mud, 100 parts of Fresh Grade Breast, 20 parts of green pepper, 20 parts of shallot, double 20 parts of starch of the starch adipates of acetylation, 10 parts of ice water,
22 parts of carrot, 10 parts of salt, 15 parts, 4 parts of monosodium glutamate, 4 parts of spice, 1 part of essence of sugar.
Further, the production method of a kind of quick-frozen purple potato cake, which comprises the following steps:
Step 1: purple sweet potato is cleaned into peeling boiling, purple mashed potato is then stirred into, purple mashed potato temperature is dropped to 0-4 DEG C with liquid nitrogen, is put into
Fresh-keeping warehouse stand for standby use.
Step 2: it by the big chest natural thaw of chicken to 0 DEG C of central temperature, is twisted out with 8mm orifice plate spare.
Green pepper: being cut into 5-10mm sections by step 3 by hand, and shallot is cut into 5-10mm sections by hand, and carrot is cut by hand
5-10mm sections, then be added cutmixer cut mix 3-5mm graininess it is spare.
Step 4: by ready purple mashed potato, the big chest of chicken, green pepper, shallot, carrot, the double starch adipates shallow lakes of acetylation
Powder, ice water, salt, sugar, monosodium glutamate, spice, essence pour into blender respectively and stir evenly discharging.
Step 5-molding: it is 5cm, with a thickness of the circle embryo of 1cm that discharging, which is added molding machine to break into diameter, is then conveyed into
Starching machine starching, then be conveyed into chaff machine and wrap breadcrumbs.
Step 6-is quick-frozen: the purple potato cake for wrapping breadcrumbs being sent directly into lower 35 DEG C of the screw fast refreezer of zero temperature and is carried out
Quick-frozen lock is fresh, makes its product center temperature lower than -18 DEG C, can be packed and stored.
Further, in the step 3, green pepper is cut into 7mm sections by hand, shallot is cut into 7mm sections by hand, by carrot
By hand be cut into 7mm section, then addition cutmixer cut mix 4mm graininess it is spare
By adopting the above-described technical solution, a kind of quick-frozen purple potato cake, is made of following raw material: 100 parts of purple mashed potato, chicken
90-110 parts of brisket, 18-22 parts of green pepper, 18-22 parts of shallot, double 18-22 parts of the starch adipate starch of acetylation, ice water 8-12
Part, it is 20-24 parts of carrot, 9-11 parts of salt, 14-16 parts sugared, 3.5-4.5 parts of monosodium glutamate, 3.5-4.5 parts of spice, essence 0.8-1.2
Part；The invention has the following advantages: nutritive value of the present invention is abundant, special taste is not high to equipment requirement, can operate
Property it is strong, be suitable for large-scale production；Contain a large amount of carbohydrate, protein, vitamin and carrotene abundant in purple sweet potato,
There are also trace element seleniums, in addition also contain lysine and anthocyanidin, no matter do daily staple food or dish all and be good selection and
It is suitable for people of all ages, there is the more vast consumer group, and there are biggish market prospects.
Specific embodiment
The present invention is described further combined with specific embodiments below.
Embodiment 1
A kind of quick-frozen purple potato cake, is made of following raw material: 100 parts of purple mashed potato, 90 parts of Fresh Grade Breast, and 18 parts of green pepper, shallot
18 parts, double 18 parts of starch of the starch adipates of acetylation, 8 parts of ice water, 20 parts of carrot, 9 parts of salt, 14 portions of sugar is 3.5 parts of monosodium glutamate, fragrant
3.5 parts of pungent material, 0.8 part of essence.
Above-mentioned production method, comprising the following steps:
Step 1: purple sweet potato is cleaned into peeling boiling, purple mashed potato is then stirred into, purple mashed potato temperature is dropped to 0-4 DEG C with liquid nitrogen, is put into
Fresh-keeping warehouse stand for standby use.
Step 2: it by the big chest natural thaw of chicken to 0 DEG C of central temperature, is twisted out with 8mm orifice plate spare.
Green pepper: being cut into 5 sections by step 3 by hand, and shallot is cut into 5 sections by hand, and carrot is cut into 5 sections by hand, then plus
Enter cutmixer cut mix 3mm graininess it is spare.
Step 4: by ready purple mashed potato, the big chest of chicken, green pepper, shallot, carrot, the double starch adipates shallow lakes of acetylation
Powder, ice water, salt, sugar, monosodium glutamate, spice, essence pour into blender respectively and stir evenly discharging.
Step 5-molding: it is 5cm, with a thickness of the circle embryo of 1cm that discharging, which is added molding machine to break into diameter, is then conveyed into
Starching machine starching, then be conveyed into chaff machine and wrap breadcrumbs.
Step 6-is quick-frozen: the purple potato cake for wrapping breadcrumbs being sent directly into lower 35 DEG C of the screw fast refreezer of zero temperature and is carried out
Quick-frozen lock is fresh, makes its product center temperature lower than -18 DEG C, can be packed and stored.
Embodiment 2
A kind of quick-frozen purple potato cake, is made of following raw material: 100 parts of purple mashed potato, 100 parts of Fresh Grade Breast, and 20 parts of green pepper, shallot
20 parts, double 20 parts of starch of the starch adipates of acetylation, 10 parts of ice water, 22 parts of carrot, 10 parts of salt, 15 portions of sugar is 4 parts of monosodium glutamate, fragrant
4 parts of pungent material, 1 part of essence
Above-mentioned production method, comprising the following steps:
Step 1: purple sweet potato is cleaned into peeling boiling, purple mashed potato is then stirred into, purple mashed potato temperature is dropped to 0-4 DEG C with liquid nitrogen, is put into
Fresh-keeping warehouse stand for standby use.
Step 2: it by the big chest natural thaw of chicken to 0 DEG C of central temperature, is twisted out with 8mm orifice plate spare.
Green pepper: being cut into 7mm sections by step 3 by hand, and shallot is cut into 7mm sections by hand, and carrot is cut into 7mm sections by hand,
Then be added cutmixer cut mix 4mm graininess it is spare.
Step 4: by ready purple mashed potato, the big chest of chicken, green pepper, shallot, carrot, the double starch adipates shallow lakes of acetylation
Powder, ice water, salt, sugar, monosodium glutamate, spice, essence pour into blender respectively and stir evenly discharging.
Step 5-molding: it is 5cm, with a thickness of the circle embryo of 1cm that discharging, which is added molding machine to break into diameter, is then conveyed into
Starching machine starching, then be conveyed into chaff machine and wrap breadcrumbs.
Step 6-is quick-frozen: the purple potato cake for wrapping breadcrumbs being sent directly into lower 35 DEG C of the screw fast refreezer of zero temperature and is carried out
Quick-frozen lock is fresh, makes its product center temperature lower than -18 DEG C, can be packed and stored.
Embodiment 3
A kind of quick-frozen purple potato cake, is made of following raw material: 100 parts of purple mashed potato, 110 parts of Fresh Grade Breast, and 22 parts of green pepper, shallot
22 parts, double 22 parts of starch of the starch adipates of acetylation, 12 parts of ice water, 24 parts of carrot, 11 parts of salt, 16 parts of sugar, 4.5 parts of monosodium glutamate,
4.5 parts of spice, 1.2 parts of essence.
Above-mentioned production method, comprising the following steps:
Step 1: purple sweet potato is cleaned into peeling boiling, purple mashed potato is then stirred into, purple mashed potato temperature is dropped to 0-4 DEG C with liquid nitrogen, is put into
Fresh-keeping warehouse stand for standby use.
Step 2: it by the big chest natural thaw of chicken to 0 DEG C of central temperature, is twisted out with 8mm orifice plate spare.
Green pepper: being cut into 10mm sections by step 3 by hand, and shallot is cut into 10mm sections by hand, and carrot is cut into 10mm by hand
Section, then be added cutmixer cut mix 5mm graininess it is spare.
Step 4: by ready purple mashed potato, the big chest of chicken, green pepper, shallot, carrot, the double starch adipates shallow lakes of acetylation
Powder, ice water, salt, sugar, monosodium glutamate, spice, essence pour into blender respectively and stir evenly discharging.
Step 5-molding: it is 5cm, with a thickness of the circle embryo of 1cm that discharging, which is added molding machine to break into diameter, is then conveyed into
Starching machine starching, then be conveyed into chaff machine and wrap breadcrumbs.
Step 6-is quick-frozen: the purple potato cake for wrapping breadcrumbs being sent directly into lower 35 DEG C of the screw fast refreezer of zero temperature and is carried out
Quick-frozen lock is fresh, makes its product center temperature lower than -18 DEG C, can be packed and stored.
It randomly selects and carries out Physico-chemical tests by the product of the production of embodiment 1-3, detected automatically by food nutrient composition
Instrument, part of nutritional ingredient testing result such as table 1
1 part nutritive index of table
| Project | Index | Measured value | Evaluation |
| Protein (gram/100 grams) | ≥70.0 | 75.80 | It is qualified |
| Fat (gram/100 grams) | ≤0.4 | 0.12 | It is qualified |
| Carbohydrate (gram/100 grams) | ≤20 | 7.20 | It is qualified |
| Dietary fiber (gram/100 grams) | ≥4 | 5.80 | It is qualified |
| Ash content (gram/100 grams) | ≤3 | 2.00 | It is qualified |
| Moisture (gram/100 grams) | ≤11 | 6.10 | It is qualified |
Applicant has also carried out foretasting experiment, show that consumer has higher rating to this product by the fed back statistics of opinion, especially
It is product made from embodiment 2, and taste is best, the deep favor by consumer.
The equipment used in the present invention is the commonly used equipment of this field, and details are not described herein.
The foregoing is merely the schematical specific embodiment of the present invention, the range being not intended to limit the invention.It is any
Those skilled in the art, made equivalent changes and modifications under the premise of not departing from design and the principle of the present invention,
It should belong to the scope of protection of the invention.
Claims (5)
1. a kind of quick-frozen purple potato cake, which is characterized in that be made of raw material from the following weight: 100 parts of purple mashed potato, Fresh Grade Breast 90-
110 parts, 18-22 parts of green pepper, 18-22 parts of shallot, double 18-22 parts of the starch adipate starch of acetylation, 8-12 parts of ice water, Hu Luo
20-24 parts of fore-telling, it is 9-11 parts of salt, 14-16 parts sugared, 3.5-4.5 parts of monosodium glutamate, 3.5-4.5 parts of spice, 0.8-1.2 parts of essence.
2. a kind of quick-frozen purple potato cake according to claim 1, it is characterised in that: the parts by weight of the purple mashed potato and Fresh Grade Breast
Than for 1:1.
3. a kind of quick-frozen purple potato cake according to claim 1, which is characterized in that be made of raw material from the following weight: purple
100 parts of mashed potatoes, 100 parts of Fresh Grade Breast, 20 parts of green pepper, 20 parts of shallot, double 20 parts of starch of the starch adipates of acetylation, ice water 10
Part, 22 parts of carrot, 10 parts of salt, 15 parts, 4 parts of monosodium glutamate, 4 parts of spice, 1 part of essence of sugar.
4. a kind of production method of quick-frozen purple potato cake according to claim 1 to 3, which is characterized in that including with
Lower step:
Step 1: purple sweet potato is cleaned into peeling boiling, purple mashed potato is then stirred into, purple mashed potato temperature is dropped to 0-4 DEG C with liquid nitrogen, is put into
Fresh-keeping warehouse stand for standby use；
Step 2: it by the big chest natural thaw of chicken to 0 DEG C of central temperature, is twisted out with 8mm orifice plate spare；
Green pepper: being cut into 5-10mm sections by step 3 by hand, and shallot is cut into 5-10mm sections by hand, and carrot is cut into 5- by hand
10mm sections, then be added cutmixer cut mix 3-5mm graininess it is spare；
Step 4: by ready purple mashed potato, the big chest of chicken, green pepper, shallot, carrot, the double starch adipate starch of acetylation,
Ice water, salt, sugar, monosodium glutamate, spice, essence pour into blender respectively and stir evenly discharging；
Step 5-molding: it is 5cm, with a thickness of the circle embryo of 1cm that discharging, which is added molding machine to break into diameter, is then conveyed into starching
Machine starching, then be conveyed into chaff machine and wrap breadcrumbs；
Step 6-is quick-frozen: it is quick-frozen that the purple potato cake for wrapping breadcrumbs is sent directly into lower 35 DEG C of the screw fast refreezer progress of zero temperature
It locks fresh, be packed and stored its product center temperature can lower than -18 DEG C.
5. a kind of production method of quick-frozen purple potato cake according to claim 4, it is characterised in that:, will in the step 3
Green pepper is cut into 7mm sections by hand, and shallot is cut into 7mm sections by hand, and carrot is cut into 7mm sections by hand, and then addition cutmixer, which is cut, mixes
It is spare at the graininess of 4mm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811249669.9A CN109170503A (en) | 2018-10-25 | 2018-10-25 | A kind of quick-frozen purple potato cake and preparation method thereof |
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| CN201811249669.9A CN109170503A (en) | 2018-10-25 | 2018-10-25 | A kind of quick-frozen purple potato cake and preparation method thereof |
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| CN104381797A (en) * | 2014-10-11 | 2015-03-04 | 济南金王食品股份有限公司 | Waxy corn-purple sweet potato cake and preparation method thereof |
| CN105982022A (en) * | 2015-03-02 | 2016-10-05 | 叶伟祥 | Purple sweet potato cakes and preparation method thereof |
| KR20160132529A (en) * | 2015-05-11 | 2016-11-21 | (주) 떡과풍경 | Preparation of cut-up rice cake mingled with chicken breast and purple sweet potato |
| CN106070460A (en) * | 2016-06-29 | 2016-11-09 | 蚌埠市兄弟粮油食品科技有限公司 | A kind of selenium-rich Rhizoma Steudnerae Henryanae glutinous rice pie and production technology thereof |
| CN107616205A (en) * | 2016-07-12 | 2018-01-23 | 李振祥 | A kind of selenium-rich purple potato biscuit and preparation method |
| CN107307267A (en) * | 2017-07-13 | 2017-11-03 | 诸城市东方食品有限公司 | A kind of chicken cutlet with vegetables and preparation method thereof |
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