CN109380654A - Potato pack composition and preparation method thereof - Google Patents
Potato pack composition and preparation method thereof Download PDFInfo
- Publication number
- CN109380654A CN109380654A CN201710662312.2A CN201710662312A CN109380654A CN 109380654 A CN109380654 A CN 109380654A CN 201710662312 A CN201710662312 A CN 201710662312A CN 109380654 A CN109380654 A CN 109380654A
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- Prior art keywords
- potato
- steamed
- stuffed bun
- steamed stuffed
- bun
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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
- 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
- A23L19/13—Mashed potato products
- A23L19/135—Preformed edible shells filled with mashed potatoes; Stuffed mashed potato products
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of potato steamed stuffed bun and preparation method thereof.Wherein, a kind of potato steamed stuffed bun, is made of potato steamed bun skin making and filling；The wherein weight ratio that potato steamed bun skin making is 40~50 DEG C 1.3~1.8 parts of hot water according to 1.8~2.1 parts of long patent flour, 0.5~1.2 part of dehydrated potato powder, 0.02~0.04 part of yeast, 0.02~0.03 part of baking powder and temperature, stir evenly, by with face, fermentation, pressure surface, make dough, potato steamed stuffed bun is made in faric, molding, preheating, secondary fermentation, the program that steams.Provided by the invention about potato steamed stuffed bun, wherein potato content is high, and nutritive value is abundant, can be effectively improved the dietary nutrition structure of China resident, while production method is simple, convenient.
Description
Technical field
The present invention relates to a kind of potato pack compositions and preparation method thereof, belong to food processing technology field.
Background technique
Potato (scientific name: Solanum tuberosum L.) belongs to Solanaceae herbaceos perennial, and stem tuber can be edible,
It is the fourth-largest important cereal crops in the whole world, is only second to wheat, paddy and corn.Potato is also known as potato, potato, foreign sweet potato
Deng.With wheat, paddy, corn, sorghum and become the big crop in the world five.China be in the world potato production, consumption first
Big country, while China started potato staple food grainization strategy in 2015, potato will become rice, wheat, outside corn again
One staple food grain.
Potato has very high nutritive value and nutritional ingredient contained in medical value .100g potato: starch 9~
20g, 1.5~2.3g of protein, fat 0.1~1.1g, 0.6~0.8g of crude fibre, 11~60mg of calcium, 15~68mg of phosphorus, iron 0.4
~4.8mg, 0.03~0.07mg of thiamine, 0.03~0.11mg of riboflavin, 0.4~1.1mg of niacin.The protein of potato
Containing 18 kinds of amino acid, the various essential amino acids that cannot be synthesized including human body.Including lysine, tryptophan, histidine, smart ammonia
Acid, phenylalanine, valine, leucine, isoleucine and methionine.Potato tubers contains multivitamin and inorganic salts.
Especially vitamin C can prevent scurvy, stimulation hematopoietic function etc., be no, and Ma Ling in the daily rice eaten, fine flour
Potato can provide a large amount of vitamin C, contained by vitamin C be 10 times of apple, and resistance to heating.Also contain vitamin in stem tuber
A (carrotene), vitamin B1, (thiamine), vitamin B2 (riboflavin), pellagra preventive factor (niacin), vitamin E (tocopherol),
Vitamin B3 (pantothenic acid), vitamin B6 (pyridoxol), vitamine M (folic acid) and biotin H etc. are beneficial to human health
's.In addition, inorganic salts such as calcium, phosphorus, iron, potassium, sodium, zinc in stem tuber, manganese etc., and grow up not to the health and early children development of people
The element that can lack.From the view of nutrition, it has more advantages than rice and flour, and can supply a large amount of thermal energy of human body,
It can be described as " perfect food ".
Steamed stuffed bun is China's traditional food, and traditional steamed stuffed bun is made by long patent flour, lacks carrotene and vitamin C, for a long time
It is edible, not comprehensive nutrition.Existing potato steamed stuffed bun all utilizes mashed potatoes, and ingredient is complicated, potato steamed stuffed bun of the present invention
Materials are simple, and by scientific formula and technique, major ingredient only uses long patent flour and dehydrated potato powder, and method is simple, with general steamed stuffed bun system
Significant difference is had no as method, while full of nutrition, to improvement China resident nutritious food structure and promotes potato staple food grain
Strategy is significant.
Summary of the invention
The purpose of the present invention is making a kind of potato steamed stuffed bun full of nutrition, while solving general potato steamed stuffed bun ingredient
Problem complicated, technique is cumbersome is only carried out the production of potato steamed stuffed bun using long patent flour and dehydrated potato powder, improves potato
Ratio shared by powder simplifies the manufacturing process of potato steamed stuffed bun.
The present invention is achieved by the following technical solutions:
In a first aspect, being made of the present invention provides a kind of potato pack composition steamed bun skin making and steamed stuffed bun stuffing, wherein institute
Stating steamed bun skin making includes following component according to parts by weight:
The ratio of dehydrated potato powder is 0.5~1.2 part, if being lower than this range, obtained potato steamed stuffed bun does not have potato
Mouthfeel, nutrition is not high, if be higher than this range, the musculus cutaneus of obtained potato steamed stuffed bun is not easily molded, and appearance is too poor, and mouthfeel is not
It is good.
Preferably, the steamed stuffed bun stuffing is selected from least one of meat stuffing, dish filling and milk Huang filling.
Preferably, the dehydrated potato powder is potato full-powder.
Preferably, the weight ratio of the steamed bun skin making and steamed stuffed bun stuffing is (50~60): (8~12).
Second aspect, the present invention also provides a kind of preparation methods of potato pack composition as the aforementioned comprising such as
Lower step:
Prepare steamed stuffed bun stuffing；After simultaneously mixing flour, dehydrated potato powder, yeast, baking powder, 40~50 DEG C of hot water is added,
Smooth with face to surface, ferment 30min, obtains dough；
It is rolled using the dough and produces several steamed bun skin makings；
The steamed bun skin making is wrapped up into steamed stuffed bun stuffing, potato packet semi-finished product is obtained, the potato packet semi-finished product is put into steaming
It in pot, after carrying out 18~22min of steam preheating, is transferred in food steamer and is steamed, until top layer cage goes out 6~10min after hot gas, obtain
To potato packet.
Compared with prior art, the present invention have it is following the utility model has the advantages that
The prepared potato pack composition of the present invention, dehydrated potato powder content is high, and nutritive value is high, is easily inhaled by human body
It receives, the dietary nutrition structure of China resident can be improved；Delicate mouthfeel, it is green safe no added with the exclusive fragrance of potato
Agent；Simple process can be realized standardized production convenient for carrying out machining.
Specific embodiment
The present invention is described in detail combined with specific embodiments below.Following embodiment will be helpful to the technology of this field
Personnel further understand the present invention, but the invention is not limited in any way.It should be pointed out that the ordinary skill of this field
For personnel, without departing from the inventive concept of the premise, various modifications and improvements can be made.These belong to the present invention
Protection scope.
Embodiment 1
The present embodiment is related to a kind of preparation method of potato pack composition comprising following steps:
Step 1: will be according to weight fraction by 2 parts of long patent flour, 0.5 part of dehydrated potato powder, yeast 0.02 according to weight fraction
Part, 0.02 part of baking powder be mixed to get mixed powder；
Step 2: 1.4 parts 40~50 DEG C of hot water is poured into mixed powder, and pressure surface group is rubbed to its table in beginning and face repeatedly
Face is smooth, obtains dough, static to place the 30min that ferments at room temperature；
Step 3: at room temperature, dough is divided into the sub- dough that multiple weight are 50~60g, by every sub- dough
Roll the round potato steamed bun skin making for being made that a diameter is 8~12cm；
Step 4: at room temperature, wrapping up meat stuffing with potato steamed bun skin making, controls each potato steamed bun skin making package 8
~12g meat stuffing obtains potato steamed stuffed bun semi-finished product, carries out steam preheating, then the 20min that ferments；
Step 5: potato steamed stuffed bun semi-finished product described in step 4 being put into food steamer and are steamed, and goes out heat in top layer cage
The potato steamed stuffed bun of fresh deliciousness can be obtained in 8min after gas.
Embodiment 2
The present embodiment is related to a kind of preparation method of potato pack composition comprising following steps:
Potato steamed stuffed bun is made of potato steamed bun skin making and steamed stuffed bun stuffing；The production method of potato steamed stuffed bun, wherein including
Following steps:
Step 1: will be according to weight fraction by 2.1 parts of long patent flour, 0.9 part of dehydrated potato powder, yeast according to weight fraction
0.028 part, 0.022 part of baking powder is mixed to get mixed powder；
Step 2: 1.6 parts 40~50 DEG C of hot water is poured into mixed powder, and pressure surface group is rubbed to its table in beginning and face repeatedly
Face is smooth, obtains dough, static to place the 30min that ferments at room temperature；
Step 3: at room temperature, dough is divided into the sub- dough that multiple weight are 50~60g, by every sub- dough
Roll the round potato steamed bun skin making for being made that a diameter is 8~12cm；
Step 4: at room temperature, wrapping up meat stuffing with potato steamed bun skin making, controls each potato steamed bun skin making package 8
~12g meat stuffing obtains potato steamed stuffed bun semi-finished product, carries out steam preheating, then the 20min that ferments；
Step 5: potato steamed stuffed bun described in step 4 is put into food steamer and is steamed, after top layer cage goes out hot gas
The potato steamed stuffed bun of fresh deliciousness can be obtained in 8min.
Embodiment 3
The present embodiment is related to a kind of preparation method of potato pack composition comprising following steps:
Potato steamed stuffed bun is made of potato steamed bun skin making and steamed stuffed bun stuffing；The production method of potato steamed stuffed bun, wherein including
Following steps:
Step 1: will be according to weight fraction by 1.8 parts of long patent flour, 1.2 parts of dehydrated potato powder, yeast according to weight fraction
0.04 part, 0.03 part of baking powder is mixed to get mixed powder；
Step 2: 1.8 parts 40~50 DEG C of hot water is poured into mixed powder, and pressure surface group is rubbed to its table in beginning and face repeatedly
Face is smooth, obtains dough, static to place the 30min that ferments at room temperature；
Step 3: at room temperature, dough is divided into the sub- dough that multiple weight are 50~60g, by every sub- dough
Roll the round potato steamed bun skin making for being made that a diameter is 8~12cm；
Step 4: at room temperature, wrapping up meat stuffing with potato steamed bun skin making, controls each potato steamed bun skin making package 8
~12g meat stuffing obtains potato steamed stuffed bun semi-finished product, carries out steam preheating, then the 20min that ferments；
Step 5: potato steamed stuffed bun described in step 4 is put into food steamer and is steamed, after top layer cage goes out hot gas
The potato steamed stuffed bun of fresh deliciousness can be obtained in 8min.
In conclusion the present invention passes through the ratio of rational proportion dehydrated potato powder and long patent flour, produce with potato
The potato steamed stuffed bun of fragrance, improves the utilization rate of potato, enhances the nutritive value of potato steamed stuffed bun, promotes potato
The process of staple food grain.
Specific embodiments of the present invention are described above.It is to be appreciated that the invention is not limited to above-mentioned
Particular implementation, those skilled in the art can make various deformations or amendments within the scope of the claims, this not shadow
Ring substantive content of the invention.
Claims (5)
1. a kind of potato pack composition, is made of steamed bun skin making and steamed stuffed bun stuffing, which is characterized in that the steamed bun skin making includes by weight
The following component of number meter:
2. potato pack composition as described in claim 1, which is characterized in that the steamed stuffed bun stuffing is selected from meat stuffing, dish filling and milk
At least one of yellow filling.
3. potato pack composition as described in claim 1, which is characterized in that the dehydrated potato powder is potato full-powder.
4. potato pack composition as described in claim 1, which is characterized in that the weight ratio of the steamed bun skin making and steamed stuffed bun stuffing is
(50~60): (8~12).
5. a kind of preparation method of the potato pack composition as described in any one of Claims 1 to 4, which is characterized in that
Include the following steps:
Prepare steamed stuffed bun stuffing；After simultaneously mixing flour, dehydrated potato powder, yeast, baking powder, 40~50 DEG C of hot water and face is added
Smooth to surface, ferment 30min, obtains dough；
It is rolled using the dough and produces several steamed bun skin makings；
The steamed bun skin making is wrapped up into steamed stuffed bun stuffing, potato packet semi-finished product is obtained, the potato packet semi-finished product is put into steamer,
It after carrying out steam preheating 20min, is transferred in food steamer and is steamed, until top layer cage goes out 8min after hot gas, obtain potato packet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710662312.2A CN109380654A (en) | 2017-08-04 | 2017-08-04 | Potato pack composition and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710662312.2A CN109380654A (en) | 2017-08-04 | 2017-08-04 | Potato pack composition and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109380654A true CN109380654A (en) | 2019-02-26 |
Family
ID=65412800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710662312.2A Pending CN109380654A (en) | 2017-08-04 | 2017-08-04 | Potato pack composition and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550998A (en) * | 2011-12-27 | 2012-07-11 | 无锡汇盈食品有限公司 | Composition of purple sweet potato bun |
| CN104770653A (en) * | 2015-04-15 | 2015-07-15 | 中国农业科学院农产品加工研究所 | Potato steamed dumpling and manufacture method thereof |
| CN104886450A (en) * | 2015-06-08 | 2015-09-09 | 中国农业科学院农产品加工研究所 | Frozen potato steamed stuffed buns and manufacturing method thereof |
| CN105010985A (en) * | 2015-07-30 | 2015-11-04 | 中国农业科学院农产品加工研究所 | Steamed potato bun stuffed with sugar and preparation method of the steamed potato bun stuffed with sugar |
| CN106720055A (en) * | 2016-12-29 | 2017-05-31 | 河北工程大学 | It is a kind of with without fermented frozen dough make potato bread method |
-
2017
- 2017-08-04 CN CN201710662312.2A patent/CN109380654A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550998A (en) * | 2011-12-27 | 2012-07-11 | 无锡汇盈食品有限公司 | Composition of purple sweet potato bun |
| CN104770653A (en) * | 2015-04-15 | 2015-07-15 | 中国农业科学院农产品加工研究所 | Potato steamed dumpling and manufacture method thereof |
| CN104886450A (en) * | 2015-06-08 | 2015-09-09 | 中国农业科学院农产品加工研究所 | Frozen potato steamed stuffed buns and manufacturing method thereof |
| CN105010985A (en) * | 2015-07-30 | 2015-11-04 | 中国农业科学院农产品加工研究所 | Steamed potato bun stuffed with sugar and preparation method of the steamed potato bun stuffed with sugar |
| CN106720055A (en) * | 2016-12-29 | 2017-05-31 | 河北工程大学 | It is a kind of with without fermented frozen dough make potato bread method |
Non-Patent Citations (1)
| Title |
|---|
| 马永祥: "《化学与生活》", 30 November 2017, 山东人民出版社 * |
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| PB01 | Publication | ||
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Application publication date: 20190226 |