Processing technology of purple potato rose

The invention belongs to the field of food processing, and in particular discloses a processing technology of purple potato rose. The processing technology comprises the process flows of burdening, kneading dough, pressing the dough, pressing wrappers or manually rolling wrappers, forming, fermenting, steaming and cooking, cooling and packaging, as well as carrying out quick-freezing and storing in a warehouse. The finished product is relatively intense in the fragrance of purple potato and wheat, and is sweet and soft in taste; on the basis of avoiding the use of pigment and a color fixative, the produced purple potato rose can keep the natural color, flavor and nutrition of the purple potato, so that the health performance and the sensory quality of the food are improved. The purple potato rose has the health efficacies of preventing hypertension, relieving liver dysfunction, resisting cancers, resisting fatigue, resisting aging and nourishing blood, and is suitable for the tastes of peoples at different ages; and the purple potato rose is safe and free from toxicity and harm, and the purple potato rose is high in market economic benefit as well as development and application prospects.