CN1397196A - Fragrant and sweet roast potato pie and its production method - Google Patents
Fragrant and sweet roast potato pie and its production method Download PDFInfo
- Publication number
- CN1397196A CN1397196A CN01122751A CN01122751A CN1397196A CN 1397196 A CN1397196 A CN 1397196A CN 01122751 A CN01122751 A CN 01122751A CN 01122751 A CN01122751 A CN 01122751A CN 1397196 A CN1397196 A CN 1397196A
- Authority
- CN
- China
- Prior art keywords
- potato
- fragrant
- sweet
- production method
- potato class
- 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.)
- Pending
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 24
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 24
- 235000009508 confectionery Nutrition 0.000 title claims description 9
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 240000003183 Manihot esculenta Species 0.000 claims abstract 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000012771 pancakes Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 244000017020 Ipomoea batatas Species 0.000 abstract description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract description 4
- 229920002678 cellulose Polymers 0.000 abstract description 3
- 239000001913 cellulose Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A fragrant and sweet potato cake is made up of potato including sweet potato and cassava and wheat flour through mixing, shaping and roasting. Its advantages are simple preparing process, agreeable taste, easy digestion, and rich cellulose.
Description
The present invention relates to the method for a kind of edible potato class (red, sweet potato, potato) fragrant and sweet cake of baking and production thereof.
Potato class (red, sweet potato, potato) all has plantation in China north and south, and it is nutritious, is rich in cellulose, starch, carbohydrate and other nutriments, the autumn grain crops of large tracts of land kind value especially in the north, vegetables (potato) crop.Mainly be made for the raw material of industry and edible, but eating method is single, or is to cook to eat or chrips, cooking on a small quantity.The cooked shelf-life weak point that exists is difficult for preserving, and the time of carrying has been grown, and the just little love of people is eaten.In today that people's lives improve day by day, the diversified requirement of required food is also increased day by day, the requirement of food taste has also been improved, and be that the instant food of primary raw material processing is very few with the potato class in the past, the potato class is not had effectively developed.Therefore, how developing the new food of potato class that eats for people, is a significant problem anxious to be solved.
The object of the present invention is achieved like this.With the potato class is primary raw material, is equipped with wheat flour Jia Shui and becomes dough, evenly makes pancake again and bakes and get final product.According to edible demand by weight, can be by being crushed to the mud shape after potato class 80% peeling, wheat flour 16%, white sugar 4%, it is an amount of and become dough that other adds water, rolls into the pancake of 2-5 millimeter, dewaters through baking and make.
Below in conjunction with instantiation, describe situation of the present invention in detail.
By preceding described, the present invention is a potato class 80% by weight, wheat flour 16%, and white sugar 4% and add suitable quantity of water and become dough rolls into 2-5 millimeter face cake and bakes dehydration and make.
Example one, the fragrant and sweet cake of system 1000 gram potato classes
By potato class 800 gram, be crushed to the mud shape after the peeling, wheat flour 16 grams, white sugar 40 grams and becomes dough are rolled to the pancake of 2-5 millimeters thick through machinery, and baking is dewatered and is made.Manufactured goods can be divided into the convenient bag packing of 100 grams, 250 grams, 500 grams, and transportation and sales are to market, various places.
Example two, 10 kilograms of fragrant and sweet cakes of potato class of system
Pi Quhou are crushed to the mud shape with potato class 8000 gram, add wheat flour 1600 grams, white sugar 400 grams, and other adds suitable quantity of water and becomes dough, are depressed into the pancake of 2-5 millimeters thick through machinery, and baking is dewatered and made.
Can be made into the fragrant and sweet cake of various weight with same ratio prescription and production method, no longer one by one statement.
Production method of the present invention is simple, and the raw material source is abundant, but mechanization large-scale production.Its product is fragrant and sweet good to eat, and crisp shortcake is easy to digestion, and is rich in cellulose, is the savoury food of masses and obese people, through on probation, is gone on business very much, travels, people's likes at home.All-ages, be easy to carry about with one, vacuum packaging was never degenerated in 6 months.So extensive market, economic benefit is considerable, extensively utilized the abundant raw material in China central and west regions, the masses shake off poverty and set out on the road to prosperity for the former revolutionary bases, minority-inhabited areas, frontier areas and poverty-stricken areas, the chance that creates more jobs has been opened up a new road, the peasant is increased income, and country benefits, so the present invention will make creative contribution for the market economy great development.
Claims (2)
1, a kind of is that the fragrant and sweet roast potato pie that primary raw material is made is characterized in that by potato class 80% with potato class (red, white, cassava, potato), wheat flour 16%, and white sugar 4% is made.
2, the production method of the fragrant and sweet cake of potato class is characterized in that it being will the potato class be crushed to the mud shape after 80% peeling, adds wheat flour 16%, white sugar 4%, add water in right amount with become dough, be rolled to 2-5 millimeter pancake, bake dehydration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01122751A CN1397196A (en) | 2001-07-14 | 2001-07-14 | Fragrant and sweet roast potato pie and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01122751A CN1397196A (en) | 2001-07-14 | 2001-07-14 | Fragrant and sweet roast potato pie and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1397196A true CN1397196A (en) | 2003-02-19 |
Family
ID=4664877
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01122751A Pending CN1397196A (en) | 2001-07-14 | 2001-07-14 | Fragrant and sweet roast potato pie and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1397196A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100563450C (en) * | 2005-01-24 | 2009-12-02 | Lotte制果株式会社 | The manufacture method of the sheet baked confectionery that sugar content is high |
| CN101142992B (en) * | 2007-10-25 | 2010-12-22 | 李守芹 | Concentrate roasted sweet potato |
| CN101868155B (en) * | 2007-11-20 | 2013-02-20 | 福瑞托-雷北美有限公司 | Sweet potato flake processing method |
| CN104137976A (en) * | 2014-07-30 | 2014-11-12 | 谢英健 | Cassava cake and making method thereof |
| CN105077083A (en) * | 2015-08-18 | 2015-11-25 | 赵云田 | Processing technology and processing mode for baked sweet potato and baked potato food |
-
2001
- 2001-07-14 CN CN01122751A patent/CN1397196A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100563450C (en) * | 2005-01-24 | 2009-12-02 | Lotte制果株式会社 | The manufacture method of the sheet baked confectionery that sugar content is high |
| CN101142992B (en) * | 2007-10-25 | 2010-12-22 | 李守芹 | Concentrate roasted sweet potato |
| CN101868155B (en) * | 2007-11-20 | 2013-02-20 | 福瑞托-雷北美有限公司 | Sweet potato flake processing method |
| CN104137976A (en) * | 2014-07-30 | 2014-11-12 | 谢英健 | Cassava cake and making method thereof |
| CN105077083A (en) * | 2015-08-18 | 2015-11-25 | 赵云田 | Processing technology and processing mode for baked sweet potato and baked potato food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |