DE1517021A1 - Method for making a dough from raw potatoes - Google Patents

Description

Formation of a dumpling tea from: raw potatoes The invention relates purely to making a dumpling of potatoes by soaking and grating them.

In other words, the known method of making it for dough is used to remove the egg from the dough that arises when rubbing it by means of an entri eren, Prussia, so that the dough remains stable. Eft such loess dough is not ready to cook without further ado, but rather the mass must be carried out before it is lowered. . an o - ler bg tex lloteia. tes Est, essed lt) -Zug a - # QhteLiter of boiling water or boiling milk to scald and mix well and put 400 g of pressed "hot potatoes as possible" underneath to further develop an oßteiges so that then a ready-to-cook dough is created, which V-consumer only needs to be shaped and cooked in boiling water or The leave is left, this is partially inactivated, the starch opened up inside, has been treated by pressure and W, e;, is added and then the entire jug is worked through, where. the p = Chassdwch the high rf of the roofless starch, for Moisture at the üura, it is au, besidesdea 'can the & leftiges during the dharbeit in addition to proportions of gartoifel $ tke additions of nutrients and -selicostats, in particular ere dry milk products, at mostly will. Yes to Geso% ckarichtung can ferur deic Hloßteimend.des working through shares geko & ttoffeln or other foods are sssetst. In this way a cccortioßtef is obtained which doesn’t work before cooking or .tn additives are reduced. needs. . _ `The invented process has a very high economic advantage that. bbi 'the nosse also remain valuable, tcfs, for example solved in ito Minooäi = ta. S 1d nlstoe received ..% -V-_ y. @ `" aa @ l. ,,, - always the liufiansum # -, '% ß you b * IM 11; adie e suitable lot received. "des dt: htrsuch. n this was necessary, Voil h Abführung des re; his rei = de tfder p amte eit de t .fier Komi eit be 9 ic der t tet @ ole- .. des. oh this # Eu e -ei- '-, raffled tone about 0-35. Serves rlta also d. not be significantly eieschrUkt, vede Stes-isich eus the Possrseabsetz #, the veti $ haf. ar so far d ößteina & the tveerr in l @ power: the. To obtain wet, such a starch is - Iedo not suitable, water in the necessary quantities. The addition of starch, of whatever kind, would result in an autolyte as described above, if the inactivity already described in the process did not take place. In contrast, leather invention was found; The difficulties can be overcome in a surprising way if the toffelrachtwaaeer that arises during rubbing is left in the mass, inactivated and that means broken down starch is intercepted, which when working under pressure and we develop a high amount of water for water. results - the: very of an autolytic Zeraetg * .This rt of d «. raw Feenthalt, both the t®ff elmee, vie, - the water her. This Ferreneha @ lt has broken down a set amount of starch, whereby the nuts are separated and disintegrate during cooking. ..

- The inactivation can basically dNitiebedi-ng or by chemical processes btwixkt vexd. Fasteurization between 70-d ('° G, - in the case of the production of raw potato dough, omitted, the temisohe in ive- "rank is to be preferred, _ The process causes the chemical Peentinaktiv.e by: that the mass immediately after: the rubbing A watery solution, eaict @ lakes harmless according to the food law, for example a (.zs.: #, ure, hilchäure citric acid ete Ferment portion is inactivated and at the same time a certain degree of sterilization of the product is shallow.

After the mud deposits, the existing urine is converted into lye, in the case of hydrochloric acid, for example, from sodium hydroxide solution, and in physiologically harmless table salt. A: geri n: acid bed prevents discoloration of the cse on the same side. It is on this journey. _reetlig mlich "a. 1 more stable time; 530 parts of raw, grated potato mixture including. " borrowed the e # 3 and eighth,. . - 160 parts potato starch, 50 parts open-minded, with heat. and Dmot. loading acted strength (to the start of the Feussh activity), " 35-70 parts of food, e.g. milk powder, olkenp lr er, roasted roast, roasted the bacon, sliced ham, Onions e t c . , 5a15 parts of food eel or other salts, by new-- tra? lantiou of acids and en. 2-10 parts of tools for. Conserve, preserve the hall color, slockedeä KI-OBen, egllcasic acid,: ecorbinsäe, ul- ver and dergldi Choosing the first three generals are required to get the friend ohtvassin the mass ru "Bind.

the remaining gene mile is only required, which is divided into a certain To guide the view or the direction and make it ready to cook. As an an example for sine a_ closed, .t warmth, and Nick treated strong people out for strength Peppered s or rice ver.esön.

All parts of the generation, depending on the public opinion, have been divided into torn boundaries, in order to standardize cias product according to sene.Virrauchmeckes, -A mass that corresponds to the basic principles of: boochriebetet -V: frens: -: and resoptur. Results in a cook3: - dough, which only needs to be shaped and the hot eu. unci good absorption capacity, suitable for sauce D e esse can also, instead of cooked, ln :: heFett aubk or @ i: b of the tube z kitchens: has been prepared, --The new process produces an essential, which is the Gastronomy and the housewife over the products known from him that: Advantages of the price and eo .. forten ° Veendbareit offers.

The process y can be extended. present the Pre # - .uff :. _ Frichtwussers and e r @@ fct.e. Lost cooking skill walk - _N'n k am Fc iEch etrL T4 .d3.1 er raw ; (v: @ d1K.d..i. < gakochig p where e b eue, IIs , a koch f it a1 Product is created in which the water content of the raw dgsu 'used ER, grated potatoes: remains.

Claims (3)

, Patent claim 1. Method for producing a dumpling dough from raw . Potatoes by peeling and grating them; d adurchge -ken - nzeiohnet dad balassen the potato fruit water that arises when rubbing, activating it with regard to the ferments, by adding the treatment by: pressure and heat digested starch products, then working through the entire Nge®e and thereby creating the iFru®htwaeeer is bound by the closed starch. 2. The method nagh claim 1d.a d u r C h g e k e n n ä z I do not see that the RloBteig during the run through - '. working alongside shares Additions of nutrients and flavorings to potato starch, in particular trookemilbh products will. 3. The method according to claim 1 or 2, d a d u r e h e k e n n z e i c h n e t that the dumpling dough a share while working through. on boiled potatoes $ Will be «eitst».