GB2245138A - Potato cake with filling - Google Patents
Potato cake with filling Download PDFInfo
- Publication number
- GB2245138A GB2245138A GB9013947A GB9013947A GB2245138A GB 2245138 A GB2245138 A GB 2245138A GB 9013947 A GB9013947 A GB 9013947A GB 9013947 A GB9013947 A GB 9013947A GB 2245138 A GB2245138 A GB 2245138A
- Authority
- GB
- United Kingdom
- Prior art keywords
- potato
- pancake
- cooked
- filling material
- batter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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
- A23L19/12—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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A method for preparing a potato cake comprising a pre-cooked outer potato pancake wrapper enclosing a pre-cooked edible filling material. The potato pancake wrapper is formed principally from a mixture of cooked potato, raw potato, flour and milk by a method which gives improved strength and handling characteristics.
Description
"A method for preparing a potato cake"
This invention relates to a method for preparing a potato cake of the type comprising a pre-cooked outer potato based wrapper enclosing a pre-cooked edible filling material.
One particular type of potato cake is described in British
Patent Specification No. 2,187,629 comprising an outer layer made from mashed potato and flour wound about an edible filling. The difficulty due to the lack of strength of the potato layer is overcome by spirally winding the potato layer about the filling forming a casing thick enough to give the required strength. However the strength of the potato layer is still relatively low and the potato layer is easily damaged while handling particularly prior to or when forming the potato cake.
The present invention is directed towards overcoming this problem.
According to the invention there is provided a method of making a potato cake comprising a pre-cooked outer potato based wrapper enclosing a pre-cooked edible filling material, the method comprising:
(a) preparing a potato batter comprising a mixture of
cooked and raw potato, milk and optionally flour,
(b) cooking a preset quantity of the batter to form a
wrapper comprising a potato pancake having a diameter of
between 150mm and 300mm and thickness of 3-4mm, the
cooking being carried out by delivering the batter onto
a pan and cooking the batter initially at a temperature
of about 950C for a period of one minute and than at a
temperature of about 650C for a period of three minutes
forming a substantially continuous thin outer skin on a
bottom face of the pancake, then turning the pancake and
cooking a top face of the pancake at a temperature of
about 650C for a period of three minutes such that the top
face remains porous,
(c) preparing and cooking an edible filling material,
(d) placing a quantity of the cooked filling material on
the top face of the potato pancake, and
(e) wrapping the potato pancake around the filling to
retain and support the filling.
In a preferred embodiment of the invention the potato batter contains equal quantities of cooked potato, raw potato and flour and is prepared by:
(a) mashing the cooked potato,
(b) grating the raw potato, straining juices from the
grated raw potato and removing starch from the juices,
(c) kneading the mashed cooked potato, grated raw potato,
starch and flour with additional ingredient materials
including butter, sodium bicarbonate, salt and pepper to
form a dough, and
(d) blending milk with the dough to form a batter of
uniform consistency.
In another embodiment the method includes rolling the potato pancake around the filling material to retain the filling material.
In a further embodiment the method includes closing off each end of the potato cake to enclose the filling material within the potato pancake. Preferably this is done by folding inwardly opposite side portions of the potato pancake to partially cover the filling material and subsequently rolling of the potato pancake around the filling material in a direction substantially perpendicular to the direction in which the side portions were folded to fully encase the filling material.
The invention will be more clearly understood by the following description of an embodiment thereof, given by way of example only.
A potato batter is prepared from the following ingredients.
In each case the preferred proportion of each ingredient is indicated.
Ingredient quantity
Cooked potato 500g
Raw potato 500g
Flour 500g
Milk 750ml Butter 120g
Sodium bicarbonate 2g
Salt and pepper approx. lg
To prepare the batter, the cooked potato is mashed. The raw potato is grated and then strained to remove juices from the grated raw potato. These juices are allowed to settle for about five minutes in a container so that the starch falls to the bottom of the container forming a white paste. Liquid is poured out of the container leaving only the starch paste.
The mashed cooked potato, grated raw potato, starch and flour are kneaded into a dough adding the butter, sodium bicarbonate and salt and pepper. Then milk is added to the dough in a blender to form a batter of uniform consistency.
To prepare a pancake of the required thickness, preferably about 3mm thick, a quantity of the batter is poured onto a heated pan, the quantity depending on the size of the pan.
Typically about llOg of the batter is poured onto a 250mm pan or about 80g of the batter is poured onto a 180mm pan. The pan should initially be at a temperature of about 950C and the batter is cooked initially at a temperature of 950C for a period of one minute and then at a temperature of about 65"C for a period of three minutes to form a substantially continuous thin outer skin on a bottom face of the pancake and substantially cook the pancake. Then the pancake is turned over and the top face of the pancake is cooked for a period of three minutes at a temperature of 65"C such that the top face remains porous. The texture of the cooked pancake should be moist and slightly spongy having a sealed bottom face and a porous top face.
An edible filling material is prepared and cooked. A number of examples of suitable types of filling are given hereunder.
ExamPle 1 - Beef based filling material
Cooking Time 1d hrs to 2 hrs Quantity Ingredient 4.5Kg trimmed knuckle of beef cut in strips, 20 mins.
1.4Kg onions 680g flat mushrooms
4-5 cloves of garlic 12g oregano 5g thyme 1 glass red wine
Method
Saute 450g onions and 340g mushrooms for 3-5 mins and leave to one side.
Saute strips of beef in pot with black pepper 15 mins.
Add remaining onions and mushrooms, constantly stir for 5 mins, add chopped garlic and stir for 2-3 mins.
Transfer to deep baking tray, add herbs and seasoning and red wine.
Cover with foil and bake for 1d hrs in preheated oven at 400"C.
When putting cooked mix in bain marie add onion and mushrooms.
Example 2 - Fish based filling material
Cooking Time 8 mins
Quantity Ingredient 2.3Kg smoked cod, boned and diced 230g leeks, washed and trimmed 230g celery, washed and thinly sliced 454g carrots, shredded 6g dill, 2 bay leaves 50g butter lml grain di jon mustard 0.250L white wine 3g cayenne pepper lltr mix, cream 2/3 litre, milk 1/3 litre
Method
Heat but do not boil cream and milk.
Add diced fish, carrots, dill, bay leaves, mustard.
At the same time:
Saute leeks, celery, pepper in butter for 3 mins.
Transfer to fish pot.
De glaze pan with white wine and add to fish pot.
Simmer for 5 mins.
Leave to stand until cool.
Example 3 - Lamb based filling material
Cooking Time 1 hr 45 mins
Quantity Inaredient 5.5Kg leg of lamb, trimmed and cut in strips 1.36Kg leeks, washed and cut in rings 1.36Kg green peppers, cut in long strips 28g fresh mint, finely chopped 5g thyme 7g rosemary lOg salt and pepper F pint stock 1 lemon and rind and juice
Method
Trim and cut lamb in strips.
Saute in pot for 10 mins.
Add 460g peppers, 460g leeks, stir for 10 mins.
Transfer to deep baking tray, add herbs, seasoning and stock.
Cover with foil and cook 1 hrs in preheated oven at 4000C.
Leave to one side remaining peppers and leeks, add to cooked mix when placing in bain marie
Example 4 - Chicken based filling material
Boiling Time 1 hour 20 mins
Cooking Time 20 mins Quantity Inaredient 2.3Kg x 1.8Kg chickens, 2.3 Kg when cooked and broken 910g onions, sliced 1360g red and yellow peppers, cut in strips 500g leeks cut in strips 4 cloves garlic, crushed 230g flour 12g paprika 13g tumeric 6g cayenne 1g mixed herbs 6g corriander lOg salt and pepper
stock 200ml oil
Method
Saute onions, pepper and leeks in oil, add herbs and spices, from a rue with flour and slowly add stock until smooth 15 mins, add cooked chicken and let simmer 5 mins.
ExamPle 5 - Veaetable based filling material
Cooking Time 10 mins Ouantitv Ingredient 1360g carrots, shredded 910g broccoli florets 230g leeks, washed and ringed 200g' root ginger 250ml olive oil 10g salt and pepper 150g almonds flaked lOOg walnuts 75g poistachio nuts - chopped 75g hazel nuts
Basil Sauce 2.5Kg tomatoes 230g shallots (diced) 28g Fresh basil chopped 1 glass white wine 1 glass stock (veg) lOg salt/pepper lml Olive oil
Method
Grate carrots and ginger, add to broccoli and leeks and saute in olive oil. Season for 5 mins.
Add nuts and constantly stir for 5 more mins. Remove and cool.
Sauce
Puree tomatoes and heat in sauce pan with basil.
On a pan saute shallots slowly in olive oil and black pepper (5 mins).
Add stock and reduce 5 mins.
Add wine and reduce 5 mins.
Add to tomatoes and basil and simmer 10 mins.
******************************
To form the potato cake a potato pancake is laid flat and a quantity of filling material is placed on the top face of the potato pancake. The potato pancake is then rolled up around the filling material to retain and support the filling material. The potato cake can be heated in any convenient manner before eating.
In an alternative arrangement when the filling material is placed on the top face of the potato pancake side portions of the potato pancake are folded inwardly to partially cover the filling material and subsequently the potato pancake is rolled up around the filling material in a direction perpendicular to the direction in which the side portions of the potato pancake were folded to fully encase the filling material within the potato pancake.
It will be appreciated that either the filling materials or the potato pancake may be frozen for storage prior to use.
Alternatively the potato cakes may be formed and then frozen for storage.
It has been found that the combination of cooked and raw potato used when forming the potato pancake has resulted in improved binding of materials in the potato pancake, resisting disintegration of the potato pancake during handling and cooking. Further, during preparation of the potato batter, by straining juices from the raw potato, removing the starch from the juices and then returning only the starch to the batter mixture this also aids binding of the materials in the potato pancake. The potato pancake has good strength and flexibility and can be readily handled without damaging the potato pancake.
Cooking the bottom face of the potato cake initially at a relatively high temperature quickly seals the bottom face.
The sealed bottom face of the pancake also gives good strength and resists damage when the potato cake has been formed. By leaving the upper face of the pancake porous juices from the filling material can permeate into the pancake keeping it moist and flexible while the sealed bottom face retains the juices within the potato cake.
The invention is not limited to the embodiment hereinbefore described which is given by way of example only.
Claims (6)
1. A method of making a potato cake comprising a pre-cooked
outer potato based wrapper enclosing a pre-cooked edible
filling material, the method comprising:
(a) preparing a potato batter comprising a mixture
of cooked and raw potato, milk and optionally flour,
(b) cooking a preset quantity of the batter to form
a potato pancake wrapper having a diameter of
between 150mm and 300mm and a thickness of 3-4mm,
the cooking being carried out by delivering the
batter onto a pan and cooking the batter initially
at a temperature of about 950C for one minute and
then at a temperature of about 65"C for a period of
three minutes forming a substantially continuous
thin outer skin on a bottom face of the pancake,
then turning the pancake and cooking a top face of
the pancake at a temperature of about 650C for a
period of three minutes such that the top face
remains porous,
(c) preparing and cooking an edible filling
material,
(d) placing a quantity of the cooked filling
material on the top face of the potato pancake, and
(e) wrapping the potato pancake around the filling
to retain and support the filling.
2. A method as claimed in claim 1 wherein the potato batter
contains equal quantities of cooked potato, raw potato
and flour, and the batter is prepared by:
(a) mashing the cooked potato,
(b) grating the raw potato, straining juices from
the grated raw potato and removing starch from the
juices,
(c) kneading the mashed cooked potato, grated raw
potato, starch and flour with additional ingredient
materials including butter, sodium bicarbonate, salt
and pepper to form a dough, and
(d) blending milk with the dough to form a batter of
uniform consistency.
3. A method as claimed in claim 1 or claim 2 including the
step of rolling the potato pancake around the filling
material to retain the filling.
4. A method as claimed in claim 3 including the step of
closing off each end of the potato cake to enclose the
filling material within the potato pancake.
5. A method as claimed in claim 4 wherein the filling
material is enclosed within the pancake by folding
inwardly opposite side portions of the potato pancake to
partially cover the filling material and subsequently
rolling up the potato pancake around the filling in a
direction perpendicular to the direction in which the
side portions of the potato pancake were folded to fully
encase the filling material within the potato pancake.
6. A potato cake whenever made by the method of any of
claims 1 to 5.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE9000674A BE1002189A6 (en) | 1990-07-02 | 1990-07-02 | PROCESS FOR THE PREPARATION OF A POTATO CAKE. |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9013947D0 GB9013947D0 (en) | 1990-08-15 |
| GB2245138A true GB2245138A (en) | 1992-01-02 |
| GB2245138B GB2245138B (en) | 1994-05-25 |
Family
ID=3884856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9013947A Expired - Lifetime GB2245138B (en) | 1990-07-02 | 1990-06-22 | A method for preparing a potato cake |
Country Status (2)
| Country | Link |
|---|---|
| BE (1) | BE1002189A6 (en) |
| GB (1) | GB2245138B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2261357A (en) * | 1991-11-08 | 1993-05-19 | Brian Ivor Perrett | Food material coated with minced vegetables |
| EP1036509A1 (en) * | 1999-03-16 | 2000-09-20 | Anton Meli | Potato dough enriched in protein |
| WO2001028358A2 (en) * | 1999-10-19 | 2001-04-26 | The Pillsbury Company | Food products with potato shreds and method and apparatus for making |
| WO2001035751A1 (en) * | 1999-11-19 | 2001-05-25 | The Pillsbury Company | Filled batter-derived food products |
| EP1639904A1 (en) * | 2004-06-07 | 2006-03-29 | Goetz-Schülling, Ellen | Chopped or unchopped precooked meat which is shaped in raw dough and then cooked |
| EP1559329A3 (en) * | 2004-01-23 | 2006-04-12 | Unilever Plc | Filled rice or potato products and the process for their preparation |
| US8343563B2 (en) | 2004-12-03 | 2013-01-01 | Cargill, Incorporated | Egg-filled food product |
-
1990
- 1990-06-22 GB GB9013947A patent/GB2245138B/en not_active Expired - Lifetime
- 1990-07-02 BE BE9000674A patent/BE1002189A6/en not_active IP Right Cessation
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2261357A (en) * | 1991-11-08 | 1993-05-19 | Brian Ivor Perrett | Food material coated with minced vegetables |
| GB2261357B (en) * | 1991-11-08 | 1994-11-30 | Brian Ivor Perrett | Vegetable product |
| EP1036509A1 (en) * | 1999-03-16 | 2000-09-20 | Anton Meli | Potato dough enriched in protein |
| WO2001028358A2 (en) * | 1999-10-19 | 2001-04-26 | The Pillsbury Company | Food products with potato shreds and method and apparatus for making |
| WO2001028358A3 (en) * | 1999-10-19 | 2002-01-10 | Pillsbury Co | Food products with potato shreds and method and apparatus for making |
| US6692782B1 (en) | 1999-10-19 | 2004-02-17 | The Pillsbury Company | Filled potato product |
| WO2001035751A1 (en) * | 1999-11-19 | 2001-05-25 | The Pillsbury Company | Filled batter-derived food products |
| EP1559329A3 (en) * | 2004-01-23 | 2006-04-12 | Unilever Plc | Filled rice or potato products and the process for their preparation |
| EP1639904A1 (en) * | 2004-06-07 | 2006-03-29 | Goetz-Schülling, Ellen | Chopped or unchopped precooked meat which is shaped in raw dough and then cooked |
| US8343563B2 (en) | 2004-12-03 | 2013-01-01 | Cargill, Incorporated | Egg-filled food product |
Also Published As
| Publication number | Publication date |
|---|---|
| BE1002189A6 (en) | 1990-10-02 |
| GB2245138B (en) | 1994-05-25 |
| GB9013947D0 (en) | 1990-08-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2162640C2 (en) | Method of preparing ready-to-eat batch of food | |
| GB2245138A (en) | Potato cake with filling | |
| US5492711A (en) | Precooked preservative-free commercial semi-manufactured product for processing to give a crispy food suitable as a snack | |
| JP2002345431A (en) | Oiled roast food | |
| IE902186A1 (en) | "A method for preparing a potato cake" | |
| KR20150062081A (en) | Grilled sea bass, including squid ink sauce | |
| KR100270400B1 (en) | A method of preparing for gratin using retort treatment | |
| JPH0884572A (en) | Pork cutlet dish | |
| KR100355245B1 (en) | Laver having a sauce and the making method | |
| US3682663A (en) | Convenience package for the preparation of single-crust pies and the like | |
| US20050053709A1 (en) | Method for preparing cooked and pre-cooked crab-based food products | |
| JPS60149337A (en) | Pie producing method | |
| WO2021252467A1 (en) | Modular meal system | |
| JP3035841B2 (en) | Pizza | |
| SUPPER | for the family | |
| JPS63109747A (en) | Layered frozen sauced food contained in container | |
| CN111887404A (en) | Fish cake product and preparation method thereof | |
| JPH0480663B2 (en) | ||
| Hunsaker | Dinner to the Rescue! | |
| WO2008084497A2 (en) | Food product based on pre-baked and dried batter containing dried meat pieces | |
| JPS63276453A (en) | Wheat processed food | |
| Owen | Freezing cooked and prepared foods | |
| Brennand | Efficient Cooking for One | |
| JP2003180308A (en) | Pizza crust-base food | |
| DE29812644U1 (en) | Minced steak |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PE20 | Patent expired after termination of 20 years |
Expiry date: 20100621 |