CN109287939A - A kind of potato fish roe and preparation method thereof - Google Patents
A kind of potato fish roe and preparation method thereof Download PDFInfo
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- CN109287939A CN109287939A CN201811200580.3A CN201811200580A CN109287939A CN 109287939 A CN109287939 A CN 109287939A CN 201811200580 A CN201811200580 A CN 201811200580A CN 109287939 A CN109287939 A CN 109287939A
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- 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
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
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- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of potato fish roes and preparation method thereof, belong to potato processing technique field.The raw material of potato fish roe provided by the invention comprises the following components in parts by weight: 270~330 parts of potato, 130~200 parts of flour and 1.5~2.5 parts of color stabilizer.Potato fish roe color provided by the invention is good, and form is unified, in good taste, can increase potato staple food product type.
Description
Technical field
The present invention relates to potato processing technique fields, and in particular to a kind of potato fish roe and preparation method thereof.
Background technique
External potato food consumption accounting is larger, and processing industry is more developed.In developed countries such as America and Europes, potato mostly with
The consumption of staple food form.Currently, China potato 80% is consumed in the form of eating raw, processing and utilization rate also less than 10%, lags far behind
In developed country；And product category is single, nutritive value is low, lacks and the potato staple food of Chinese residents eating habit is suitble to produce
Product.The reason of restricting potatoes deep processing development is probably summarized to be made of the following: 1. Potato Cultivars composition does not conform to
Reason, 2. processing type kinds lack, and 3. process equipments fall behind etc..
It is about 29.47 thousand hectares of 2016 annual planting area of Xinjiang, annual from can all harvest potato at the beginning of 4 the end of month to 11 months, have
There is the supremacy clause for developing Potato Industry.The unique weather conditions in Xinjiang are particularly suitable for the growth of potato and the product of dry matter
Tire out, not only high yield, but also of fine quality, a big, single potato weight, at 250 grams or so, some is up to 600~1000 grams, and content of starch exists
Between 20~24%.The main producing region that plants of Xinjiang potato is concentrated mainly on the relatively nice and cool agriculture such as Urumchi, Changji, Yi Li, Tacheng
Industry area.Potato fish roe is Xinjiang traditional characteristics snack, is farmers''s meal of the Northwest, mainly in main producing region Changji City Qitai County
It is edible extensively, and with chicken in large dish potato fish roe great reputation the most.Potato fish roe is primarily useful for fried flour in Qitai locality, mixes
The production in face, soup meal, it has also become one kind of local people's staple food consumption.
Potato fish roe is produced at present mainly based on manual workshop form, needs the both hands rubbing molding by people, and product is deposited
In following problems: in terms of 1. colors: potato browning phenomenon is serious, fails the primary colors for keeping potato well；2. form side
Face: offhand size shape is uneven, and product form otherness is big；3. in terms of mouthfeel: mouthfeel is single, due to form unevenness, meeting
There is the problems such as soft or hard inconsistent between individual；4. in terms of yield: offhand, the problems such as low output.There is no a kind of specifications at present
Change, efficient potato fish roe production method.
Summary of the invention
The purpose of the present invention is to provide a kind of potato fish roes and preparation method thereof.Potato fish roe provided by the invention
Color is good, and form is unified, in good taste, can increase potato staple food product type.
The present invention provides a kind of potato fish roe, the raw material of the potato fish roe is comprised the following components in parts by weight:
270~330 parts of potato, 130~200 parts of flour and 1.5~2.5 parts of color stabilizer.
Preferably, the raw material of the potato fish roe further includes compounding powder, and the compounding powder includes glutinous rice flour, corn flour
Or soybean powder.
Preferably, the parts by weight of the compounding powder are 30~50 parts.
Preferably, the potato includes peeled potatoes.
Preferably, the color stabilizer includes L-cysteine, citric acid and calcium chloride.
Preferably, on the basis of the quality of potato, the mass fraction of the L-cysteine is 0.02~0.04%,
The mass fraction of the citric acid is 0.15~0.25%, the mass fraction of the calcium chloride is 0.3~0.5%.
The present invention also provides the preparation methods of potato fish roe described in above-mentioned technical proposal, comprising the following steps:
1) potato and color stabilizer are mixed, crushing and beating obtains potato pulp；
2) potato pulp that step 1) obtains is mixed with flour, or the potato pulp that step 1) is obtained is with flour and again
It is mixed with powder, and at dough, rubs and be cut into round bar shape dough, cut potato fish roe.
Preferably, before the step 1) potato mixes with color stabilizer, be sliced, the slice with a thickness of 3~
5mm。
Preferably, the diameter of step 2) the round bar shape dough is 4~6cm.
The present invention provides a kind of potato fish roes.Potato fish roe color provided by the invention is good, and surface is smooth light
Pool, form is unified, in good taste, and soft or hard consistent, not glutinous tooth has chewy texture, can increase potato staple food product type.
Specific embodiment
The present invention provides a kind of potato fish roe, the raw material of the potato fish roe is comprised the following components in parts by weight:
270~330 parts of potato, 130~200 parts of flour and 1.5~2.5 parts of color stabilizer.
The standby raw material processed of potato fish roe of the present invention includes 270~330 parts of potato, and preferably 285~320
Part, most preferably 300 parts.In the present invention, it is preferred to using no bud eye, without the fresh potato of mildew.In the present invention, described
Potato includes peeled potatoes.The present invention preferably cleans potato before peeling.
The standby raw material processed of potato fish roe of the present invention includes 130~200 parts of flour, and preferably 150~170
Part, most preferably 160 parts.The present invention is not particularly limited the source of the flour, it is preferred to use those skilled in the art are ripe
The conventional commercial flour known.In the present invention, the flour makes formed product for mixing with potato pulp.
The standby raw material processed of potato fish roe of the present invention includes 1.5~2.5 parts of color stabilizer, preferably 1.7~
2.1 most preferably 1.9 parts.In the present invention, the color stabilizer includes L-cysteine, citric acid and calcium chloride.In the present invention
In, on the basis of the quality of potato, the mass fraction of the L-cysteine is 0.02~0.04%, more preferably
0.03%, the mass fraction of the citric acid is 0.15~0.25%, more preferably 0.2%, the mass fraction of the calcium chloride
It is 0.3~0.5%, more preferably 0.4%.In the present invention, the effect of the color stabilizer is that potato pulp is prevented to be beaten
Brown stain in journey, influences product quality.Potato fish roe of the present invention in the production process, preferably first mixes color stabilizer and potato pulp
It closes, realizes the direct color protection to potato pulp.In the present invention, the L-cysteine is preferably food-grade, L-cysteine
Be able to suppress potato slurries brown stain, by with quinones occur addition reaction, generate colorless adduct, make it no longer into
One step addition melanin, while as reducing agent, it consumes oxygen and then inhibits PPO, double action, significant effect.In the present invention
In, the citric acid is preferably food-grade, and the mechanism of citric acid inhibition of potato slurries brown stain is that the carbonyl in citric acid can
With the Cu in polyphenol oxidase2+Stronger chelating effect is generated, to have one to the activity of potato slurries polyphenol oxidase
Surely inhibiting effect, i.e., it is main by inhibiting enzymatic browning to reach to potato slurries color protection.In the present invention, the calcium chloride
Preferably food-grade, CaCl2The mechanism of inhibition of potato slurries brown stain is that calcium ion can generate precipitating suppression in conjunction with amino acid
Carbonyl ammonia reaction processed, and leuco-compounds can be generated in conjunction with phenolic substances, competitively inhibit other metal ions and phenolic material
Matter, which combines, generates colored reaction, reaches effect of color protection.
The standby raw material processed of potato fish roe of the present invention preferably also compounds powder.In the present invention, the compounding powder packet
Include glutinous rice flour, corn flour or soybean powder.The standby raw material processed of potato fish roe of the present invention preferably includes 30~50 parts and answers
With powder, more preferably 35~45 parts, most preferably 40 parts.In the present invention, the addition of the compounding powder, can increase product
Nutrition, enrich product mouthfeel.The present invention is not particularly limited the source of the compounding powder, it is preferred to use those skilled in the art
Conventional commercial glutinous rice flour, corn flour or soybean powder known to member.
The present invention also provides the preparation methods of potato fish roe described in above-mentioned technical proposal, comprising the following steps:
1) potato and color stabilizer are mixed, crushing and beating obtains potato pulp；
2) potato pulp that step 1) obtains is mixed with flour, or the potato pulp that step 1) is obtained is with flour and again
It is mixed with powder, and at dough, rubs and be cut into round bar shape dough, cut potato fish roe.
The present invention mixes potato and color stabilizer, and crushing and beating obtains potato pulp.In the present invention, the Ma Ling
It before potato is mixed with color stabilizer, is preferably sliced, the thickness of the slice is preferably 3~5mm, more preferably 4mm.The present invention couple
The method of the crushing and beating is not particularly limited, using vegetables and fruits crushing and beating method well known to those skilled in the art,
Such as use crusher.When the present invention carries out crushing and beating using wall-breaking machine, the broken time is preferably 15~30s, more
Preferably 20s.
After obtaining potato pulp, the present invention mixes potato pulp with flour, or by potato pulp and flour and compounds powder
Mixing, and at dough, rub and be cut into round bar shape dough, cut potato fish roe.In the present invention, the round bar shape dough
Diameter is 4~6cm, more preferably 5cm.In the present invention, the cutting preferably uses mechanized equipment to carry out, as fish roe is set
Standby, the present invention does not have special restriction to the source of the fish roe equipment, using conventional city well known to those skilled in the art
Fish roe equipment is sold, such as mechanical purchased from Jin Maifeng series food, the fish roe equipment of Hebei province Ren County Jin Maifeng machinery plant.
The addition that the present invention compounds powder can increase the category of product, increase the nutrition of product, and the mouthfeel of abundant product.
Parameter in preparation method specification of the invention processing flow forms potato fish roe production normal process,
It can be realized mechanization large-scale production potato fish roe, and be able to respond national potato staple foodization strategy, increase potato
It is mechanical-moulded in color, form, mouthfeel, the deficiency of yield to overcome traditional-handwork for staple food product type.
In the present invention, the eating method of the potato fish roe is preferred are as follows: by the potato fish roe made in boiling water
7~10min is cooked, pulls that it can be served out；Or it is quick-frozen by subzero 28 DEG C of cooked potato fish roe, after defrosting, by potato fish
Roe steams 6min, and it can be served for taking-up.
A kind of potato fish roe of the present invention and preparation method thereof is done further in detail combined with specific embodiments below
Thin introduction, technical solution of the present invention include but is not limited to following embodiment.
Embodiment 1
1. select commercially available no bud eye, the fresh potato without mildew, potato is cleaned, weigh 300g after peeling.
2. weighing commercially available flour 200g.
3. cleaned potato slices are placed in wall-breaking machine to 4mm thickness while adding color stabilizer L-cysteine
0.03%, citric acid 0.2%, calcium chloride 0.4% are beaten 20s, and percentage is based on potato weight.
4. the potato pulp made is mixed in dough mixing machine with flour, it is prepared into smooth dough.
5. by dough cutting and being kneaded into smooth round bar shape, round bar diameter 5cm sets the dough of round bar by fish roe
It is standby, that is, it can be made into that surface is smooth, the consistent potato fish roe of product form.
6. it is boiled to add 2L water in pot, the 200g fish roe made is cooked into 8min in pot, pulls that it can be served out.
7. can also be quick-frozen by subzero 28 DEG C of cooked fish roe, after defrosting, addition 2L water is boiled in pot, and fish roe is put
It is placed on double-edged fine-toothed comb and steams 6min, it can be served for taking-up.
The potato fish roe being prepared using the method for the present invention:
Yield: one minute plastic 552；
Color: the color value of fresh potato slurry is L*=37.04, a*=0.90, b*=18.81, using this programme color protection
The formula of agent can keep potato pulp to open wide room temperature 6 hours, value of chromatism 5.14；The color value of potato fish roe are as follows: L*=
57.47, a*=-1.05, b*=3.17
Form: potato fish roe size is uniform, form is completed, surface is smooth glossy, individually weighs 1.02g；
Mouthfeel: soft or hard consistent, the not glutinous tooth of potato fish roe has chewy texture.
Embodiment 2
1. select commercially available no bud eye, the fresh potato without mildew, potato is cleaned, weigh 300g after peeling.
2. weighing commercially available flour 160g, commercially available glutinous rice flour 40g.
3. cleaned potato slices are placed in wall-breaking machine to 4mm thickness while adding color stabilizer L-cysteine
0.03%, citric acid 0.2%, calcium chloride 0.4% are beaten 20s, and percentage is based on potato weight.
4. the potato pulp made is mixed in dough mixing machine with flour and glutinous rice flour, it is prepared into smooth dough.
5. by dough cutting and being kneaded into smooth round bar shape, round bar diameter 5cm sets the dough of round bar by fish roe
It is standby, that is, it can be made into that surface is smooth, the consistent potato fish roe of product form.
6. it is boiled to add 2L water in pot, the 200g fish roe made is cooked into 8min in pot, pulls that it can be served out.
7. can also be quick-frozen by subzero 28 DEG C of cooked fish roe, after defrosting, addition 2L water is boiled in pot, and fish roe is put
It is placed on double-edged fine-toothed comb and steams 6min, it can be served for taking-up.
The potato fish roe being prepared using the method for the present invention:
Yield: one minute plastic 556；
Color: the color value L*=42.47, a*=0.92, b*=3.87 of potato fish roe；
Form: potato fish roe size is uniform, form is completed, surface is smooth glossy, individually weighs 1.02g；
Mouthfeel: soft or hard consistent, the not glutinous tooth of potato fish roe has chewy texture.
Embodiment 3
1. select commercially available no bud eye, the fresh potato without mildew, potato is cleaned, weigh 310g after peeling.
2. weighing commercially available flour 150g, commercially available corn flour 50g.
3. cleaned potato slices are placed in wall-breaking machine to 5mm thickness while adding color stabilizer L-cysteine
0.25%, citric acid 0.25%, calcium chloride 0.5% are beaten 25s, and percentage is based on potato weight.
4. the potato pulp made is mixed in dough mixing machine with flour and corn flour, it is prepared into smooth dough.
5. by dough cutting and being kneaded into smooth round bar shape, round bar diameter 6cm sets the dough of round bar by fish roe
It is standby, that is, it can be made into that surface is smooth, the consistent potato fish roe of product form.
6. it is boiled to add 2L water in pot, the 200g fish roe made is cooked into 8min in pot, pulls that it can be served out.
7. can also be quick-frozen by subzero 28 DEG C of cooked fish roe, after defrosting, addition 2L water is boiled in pot, and fish roe is put
It is placed on double-edged fine-toothed comb and steams 6min, it can be served for taking-up.
The potato fish roe being prepared using the method for the present invention:
Yield: one minute plastic 555；
Color: the color value L*=46.98, a*=-1.18, b*=1.47 of potato fish roe
Form: potato fish roe size is uniform, form is completed, surface is smooth glossy, individually weighs 1.02g；
Mouthfeel: soft or hard consistent, the not glutinous tooth of potato fish roe has chewy texture.
Embodiment 4
1. select commercially available no bud eye, the fresh potato without mildew, potato is cleaned, weigh 290g after peeling.
2. weighing commercially available flour 190g, commercially available soybean powder 30g.
3. cleaned potato slices are placed in wall-breaking machine to 4mm thickness while adding color stabilizer L-cysteine
0.03%, citric acid 0.2%, calcium chloride 0.4% are beaten 20S, and percentage is based on potato weight.
4. the potato pulp made is mixed in dough mixing machine with flour and soybean powder, it is prepared into smooth dough.
5. by dough cutting and being kneaded into smooth round bar shape, round bar diameter 4cm sets the dough of round bar by fish roe
It is standby, that is, it can be made into that surface is smooth, the consistent potato fish roe of product form.
6. it is boiled to add 2L water in pot, the 200g fish roe made is cooked into 8min in pot, pulls that it can be served out.
7. can also be quick-frozen by subzero 28 DEG C of cooked fish roe, after defrosting, addition 2L water is boiled in pot, and fish roe is put
It is placed on double-edged fine-toothed comb and steams 6min, it can be served for taking-up.
The potato fish roe being prepared using the method for the present invention:
Yield: one minute plastic 550；
Color: the color value L*=50.54, a*=-0.53, b*=5.84 of potato fish roe
Form: potato fish roe size is uniform, form is completed, surface is smooth glossy, individually weighs 1.02g；
Mouthfeel: soft or hard consistent, the not glutinous tooth of potato fish roe has chewy texture.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (9)
1. a kind of potato fish roe, which is characterized in that the raw material of the potato fish roe comprises the following components in parts by weight: Ma Ling
270~330 parts of potato, 130~200 parts of flour and 1.5~2.5 parts of color stabilizer.
2. potato fish roe according to claim 1, which is characterized in that the raw material of the potato fish roe further includes compounding
Powder, the compounding powder includes glutinous rice flour, corn flour or soybean powder.
3. potato fish roe according to claim 2, which is characterized in that the parts by weight of the compounding powder are 30~50 parts.
4. potato fish roe according to claim 1, which is characterized in that the potato includes peeled potatoes.
5. potato fish roe according to claim 1, which is characterized in that the color stabilizer includes L-cysteine, lemon
Acid and calcium chloride.
6. potato fish roe according to claim 5, which is characterized in that on the basis of the quality of potato, the L- half
The mass fraction of cystine is 0.02~0.04%, the mass fraction of the citric acid is 0.15~0.25%, the calcium chloride
Mass fraction be 0.3~0.5%.
7. the preparation method of any one of the claim 1~6 potato fish roe, comprising the following steps:
1) potato and color stabilizer are mixed, crushing and beating obtains potato pulp；
2) potato pulp that step 1) obtains is mixed with flour, or by potato pulp that step 1) obtains and flour and compounds powder
Mixing, and at dough, rub and be cut into round bar shape dough, cut potato fish roe.
8. preparation method according to claim 7, which is characterized in that before the step 1) potato mixes with color stabilizer,
Be sliced, the slice with a thickness of 3~5mm.
9. preparation method according to claim 7, which is characterized in that the diameter of step 2) the round bar shape dough be 4~
6cm。
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| CN201811200580.3A CN109287939A (en) | 2018-10-16 | 2018-10-16 | A kind of potato fish roe and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811200580.3A CN109287939A (en) | 2018-10-16 | 2018-10-16 | A kind of potato fish roe and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621511A (en) * | 2015-02-07 | 2015-05-20 | 陈泉成 | Processing method and equipment of potato and fish roe flavored food |
| CN106307043A (en) * | 2016-08-17 | 2017-01-11 | 中国农业科学院农产品加工研究所 | Processing formula and manufacture method of exogenous water free potato noodles |
| CN108433011A (en) * | 2018-03-06 | 2018-08-24 | 江南大学 | A kind of method of microwave radiation technology process for producing potato full-powder |
-
2018
- 2018-10-16 CN CN201811200580.3A patent/CN109287939A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621511A (en) * | 2015-02-07 | 2015-05-20 | 陈泉成 | Processing method and equipment of potato and fish roe flavored food |
| CN106307043A (en) * | 2016-08-17 | 2017-01-11 | 中国农业科学院农产品加工研究所 | Processing formula and manufacture method of exogenous water free potato noodles |
| CN108433011A (en) * | 2018-03-06 | 2018-08-24 | 江南大学 | A kind of method of microwave radiation technology process for producing potato full-powder |
Non-Patent Citations (1)
| Title |
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| 石太渊等: "《绿色果蔬贮藏保鲜与加工技术》", 30 April 2015, 辽宁科学技术出版社 * |
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