CN104041745B - A kind of processing method of potato rice - Google Patents

Abstract

The invention discloses a method for processing potato rice. The method is to wash and peel the fresh potatoes first, then quickly place the potatoes in clean water, then cut the potatoes into cubes or cubes, place the cubes or cubes in clean water quickly, and rinse off the starch on the surface with clean water and reducing sugar; or soak the dehydrated potato pieces or dices in clean water for 3-5 hours, and rinse off the starch and reducing sugar on the surface of the potato pieces or dices with clean water; Coat the bottom of the pot with a layer of edible oil, take 30%-40% of washed rice, 20%-30% of potato cubes or diced potatoes after washing off starch and reducing sugar, and 40%-50% of water into the rice pot In the middle, mix well and cook together until the potatoes and rice are cooked. The invention can realize synchronous ripening of rice and potatoes, no cracking and discoloration of potato pieces, no precipitation of potato starch, no sticking of potato and rice to the pan, and no discoloration of rice at the bottom of the pan.

Description

A kind of processing method of potato rice

technical field

The invention relates to a rice processing method, in particular to a potato rice processing method.

Background technique

Potatoes are rich in nutrition and are known as the perfect food. For a long time, many countries have utilized potatoes as a staple food resource.

However, one of the ways to process staple food with rice and potatoes is to cook the rice separately. Only use rice in this method, do not use potato, can not make potato rice, to drive the consumption of potato. Two of the way of processing as staple food is potato boils method separately, the fresh potato after washing is about to be peeled or not peeled, and then the whole potato is directly steamed (boiled) cooked and eaten. There are many disadvantages in this method: one is that when fresh potatoes are directly cooked, it is difficult to have a standard cooking method to cook different potato individuals at the same time due to different varieties of potatoes and large differences in individual sizes; the other is that individual potatoes have different heat resistance characteristics. , during the cooking process, some individuals are prone to gelatinization and starch granules are precipitated, resulting in a decrease in sensory quality and poor quality; third, during the cooking process, the potatoes are prone to cracking, causing the loss of nutrients; fourth, this cooking method cannot It is difficult to expand the market of potatoes by putting the staple food of potatoes on the market. The third way of processing as staple food is the co-cooking method of potatoes and rice. Whole fresh peeled potatoes are cooked with rice. The main disadvantages of this method are as follows: one is that the rice and potatoes cannot be cooked at the same time; the other is that the rice sticks to the surface of the potatoes, which is not easy to eat; After the potato starch granules are precipitated, the appearance of the potato rice is muddy and not clear.

The common shortcoming of the above three approaches is that making potato rice with fresh potatoes is also limited by the seasonal supply of potatoes, and the potatoes cannot be processed every year, which makes it difficult to popularize the potato rice processing technology, and the consumption of potatoes is difficult to expand, which seriously restricts the production of potatoes. healthy development of the industry.

Contents of the invention

The technical problem to be solved by the present invention is to provide a method for synchronously ripening rice and potatoes, without cracking and discoloration of potato pieces, without precipitation of potato starch, and without sticking to the pan, Potato rice without discoloration of the rice at the bottom of the pot and a processing method thereof.

In order to solve the problems of the technologies described above, the first technical solution adopted in the present invention is: a kind of processing method of potato rice, which comprises the following steps:

1) After washing and peeling the fresh potatoes, quickly put the potatoes in clear water, then cut the potatoes into (0.4-0.8) cm × (0.4-0.8) cm cubes or cubes, and put the cubes or cubes Put it in clean water quickly, and rinse off the starch and reducing sugar on the surface of potato cubes or cubes with clean water;

2) After cleaning and drying the rice cooker, apply a layer of edible oil on the bottom of the rice cooker, then take 30%-40% of the cleaned rice according to the weight percentage, and wash off the starch and reducing sugar. Or diced 20%-30%, clear water 40%-50% into the rice cooker, after mixing evenly, cook together until the potato cubes or diced and rice are cooked.

In order to solve the problems of the technologies described above, the second technical solution adopted in the present invention is: a processing method of potato and rice, which is characterized in that it comprises the following steps:

1) Soak the dehydrated potato cubes or dices in clean water for 3-5 hours, so that the size of the soaked potato cubes or cubes is (0.4-0.8) cm × (0.4-0.8) cm, and rinse off the potato cubes with clean water or starch and reducing sugar on the surface of diced;

2) Wash and dry the rice cooker, apply a layer of edible oil on the bottom of the rice cooker, and then take 30%-40% of the cleaned rice according to the weight percentage, and wash off the starch and reducing sugar. Potato cubes or Ding 20%-30%, water 40%-50% into the rice cooker, mix evenly, cook together until the potato cubes or diced and rice are cooked.

A further improvement of the above scheme is that after the potato cubes or cubes and rice are cooked, they are kept warm for 5-10 minutes.

A further improvement of the above scheme is that the potatoes are cut with a stainless steel knife.

A further improvement of the above scheme is that the edible oil is edible vegetable oil.

The present invention uses fresh potatoes (or dehydrated potatoes) and rice as raw materials to process potato rice, and in the cooking process of the potato rice, the rice and the potato are ripened synchronously, the potato pieces do not crack, do not change color, the potato starch does not separate out, and the potato rice does not The rice sticks to the pan and the bottom of the pot does not change color. The principle that the present invention obtains above-mentioned effect will be described below:

(1) The principle of simultaneous ripening of potatoes and rice

The gelatinization temperature of rice starch and potato starch is different, and the gelatinization temperature of rice is higher than that of potato; and dry rice needs to absorb a large amount of external moisture at a certain temperature to gelatinize. To make dry rice and wet potatoes ripen simultaneously under the same conditions, it is necessary to ensure that the size of potato pieces is appropriate, the ratio of moisture between rice and potato pieces is appropriate, and the heating temperature and time are appropriate.

(2) The principle of preventing potato cracking and starch precipitation

Fresh potatoes have high water content, low gelatinization temperature, too high heating temperature or too long heating time, which will lead to excessive gelatinization and cracking of potatoes, resulting in starch precipitation, resulting in incomplete shape of potato pieces, unclear rice, and reduced sensory quality. Therefore, in the cooking process of potato rice, it is necessary to adopt a reasonable cooking temperature and time for rice and potatoes, which not only ensures that the rice and potatoes are just cooked, but also ensures that the potato pieces will not crack, and the starch will not be precipitated, which will affect the quality of the potato rice. sensory quality.

(3) The principle of inhibiting the oxidative discoloration of polyphenols and the scorching discoloration of reducing sugars in potato pieces

Potato tissue contains certain polyphenols that are easily oxidized and discolored. Therefore, it is necessary to put the peeled and cut potatoes into the water in time to isolate the oxygen and prevent the polyphenols in the potato pieces from oxidizing and discoloring; the reducing sugar on the surface of the potato pieces should also be cleaned to prevent the reducing sugar from coking at the bottom of the pot Discoloration.

(4) Rehydration principle of dehydrated potato pieces

After the potato pieces are dehydrated, although the supply time of potato raw materials can be extended, the needs of consumers in four seasons can be met. But dehydrated potatoes must be rehydrated to cook rice of the same quality as fresh potatoes. Therefore, the dehydrated potato pieces used in the present invention are suitably rehydrated prior to cooking.

Compared with the prior art, the present invention has the following advantages:

Existing traditional technology mainly contains three kinds: traditional technology 1 is the separate cooking method of rice; traditional technology 2 is the separate cooking method of potato; traditional technology 3 is the combined cooking method of potato and rice. Compared with the traditional technique 1, the present invention has the advantage of rich nutrition. Potatoes are rich in lysine and tryptophan, which are lacking in cereal grains. Potatoes and rice are boiled together to make potato rice, which enriches lysine and tryptophan, improves the biological potency of protein in rice, and can promote the effective utilization of rice protein by the human body; potatoes are also rich in carotene and vitamins C, improved the nutritive value of rice; In addition, potato rice makes rice have the delicate fragrance of potato, improves the mouthfeel of rice; Compared with traditional technology 2, the present invention makes potato rice, can drive the crowd that takes rice as staple food to eat potato , driving the consumption of potatoes as a staple food. Compared with the traditional technology 3, the present invention makes potato rice, and the potato and rice can be ripened synchronously; the potato does not crack; the potato does not change color; and the rice does not stick to the pan. In addition, the present invention can also use dehydrated potatoes, so that the potato raw materials will not be limited by the production season and can be supplied every year; through the consumption of potato and rice, it can also drive the consumption of potatoes, expand food sources, and alleviate the food crisis.

detailed description

Example 1:

(1) After washing and peeling the fresh potatoes, put the potatoes in clean water quickly to prevent discoloration. Cut the potatoes into 0.5 cm x 0.5 cm cubes or cubes with a stainless steel knife. Place the diced (diced) potatoes in clean water quickly to prevent discoloration. Or soak the dehydrated potato pieces (or cubes) in clean water for 3 hours, drain the water after rehydration and weigh. The size of the potato cubes (or cubes) after rehydration is required to be 0.5 cm × 0.5 cm. Rinse the potato pieces (or diced) with clean water to remove the starch and reducing sugar on the surface and prevent the potato rice from sticking to the pan and discoloring.

(2) Wash and dry the inner wall of the rice cooker, and apply a layer of edible vegetable oil on the bottom of the pot; take 30% of washed rice, 20% of potato cubes (or diced) and 50% of water and mix them evenly, and put them in the rice cooker , cook together, until cooked, and then keep warm for 6 minutes, the potato rice with complete shape, delicious fragrance, no discoloration, no cracking, and no sticking to the pan.

Example 2:

(1) After washing and peeling the fresh potatoes, put the potatoes in clean water quickly to prevent discoloration. Cut the potatoes into 0.4 cm x 0.4 cm cubes or cubes with a stainless steel knife. Place the diced (diced) potatoes in clean water quickly to prevent discoloration. Or soak the dehydrated potato pieces (or dices) in clean water for 4 hours, drain the water after rehydration and weigh. The size of the potato pieces (or dices) after rehydration is required to be 0.4 cm × 0.4 cm. Rinse the potato pieces (or diced) with clean water to remove the starch and reducing sugar on the surface and prevent the potato rice from sticking to the pan and discoloring.

(2) Clean and dry the inner wall of the rice cooker, and apply a layer of edible vegetable oil on the bottom of the cooker; take 35% of cleaned rice, 25% of potato pieces (or diced) and 40% of clean water and mix them evenly, and put them into rice In the pot, cook together until cooked, and keep warm for 6 minutes, and then the potato rice with complete shape, delicious fragrance, no discoloration, no cracking and no sticking to the pan will be formed.

Example 3:

(1) After washing and peeling the fresh potatoes, put the potatoes in clean water quickly to prevent discoloration. Cut the potatoes into 0.6 cm x 0.6 cm cubes or cubes with a stainless steel knife. Place the diced (diced) potatoes in clean water quickly to prevent discoloration. Or soak the dehydrated potato pieces (or cubes) in clean water for 5 hours, drain the water after rehydration and weigh. The size of the potato cubes (or cubes) after rehydration is required to be 0.6 cm × 0.6 cm. Rinse the potato pieces (or diced) with clean water to remove the starch and reducing sugar on the surface and prevent the potato rice from sticking to the pan and discoloring.

(2) Clean and dry the inner wall of the rice cooker, and apply a layer of edible vegetable oil on the bottom of the pot; weigh 40% of washed rice, 20% of potato pieces (or diced) and 45% of water and mix them evenly, and put them into the rice cooker , cook together until cooked, and then keep warm for 8 minutes to prepare potato rice with complete shape, delicious fragrance, no discoloration, no cracking, and no sticking to the pan.

The comparison of embodiment 1-3 and traditional processing method implementation effect is as follows:

Claims (7)

1. a processing method for potato rice, is characterized in that comprising the following steps:

1) by after fresh potato cleaning, peeling, rapidly potato is placed in clear water, again potato is cut into potato block or the fourth of (0.4-0.8) cm x (0.4-0.8) centimetre size, and potato block or fourth are placed in clear water rapidly, starch and the reduced sugar on potato block or fourth surface is rinsed with clear water;

2) after pot for cooking rice being cleaned, drying, pot for cooking ricebottom is coated with last layer edible oil, then gets the clean rice 30%-40% of elutriation by weight percentage, washes the potato block after starch and reduced sugar or fourth 20%-30% off, clear water 40%-50% puts into pot for cooking rice, after mixing, together boiling, until potato block or fourth and rice boil.

2. the processing method of a kind of potato rice according to claim 1, is characterized in that, after described potato block or fourth and rice boil, and insulation 5-10 minute.

3. the processing method of a kind of potato rice according to claim 1, is characterized in that, the stainless steel knife of described potato carries out cutting.

4. the processing method of a kind of potato rice according to claim 1, is characterized in that, described edible oil is edible vegetable oil.

5. a processing method for potato rice, is characterized in that comprising the following steps:

1) dehydrated potato potato block or fourth are soaked 3-5 hour in clear water, after making immersion, the size of potato block or fourth is (0.4-0.8) cm x (0.4-0.8) centimetre, and rinses starch and the reduced sugar on potato block or fourth surface with clear water;

2) pot for cooking rice cleaned, dry, last layer edible oil is coated with bottom pot for cooking rice, get by weight percentage again and eluriate clean rice 30%-40%, wash the potato block after starch and reduced sugar or fourth 20%-30% off, clear water 40%-50% puts into rice cooker, after mixing, together boiling, until potato block or fourth and rice boil.

6. the processing method of a kind of potato rice according to claim 5, is characterized in that, after described potato block or fourth and rice boil, and insulation 5-10 minute.

7. the processing method of a kind of potato rice according to claim 5, is characterized in that, described edible oil is edible vegetable oil.