Flavor mashed potatoes convenience food batching and producing process

Abstract

The invention relates to a flavored instant foodstuff ingredient of mashed potato and a production method thereof. Potatoes are taken as main material while auxiliary materials consists of starch, edible gelatine, chili powder, oyster sauce, stewed oil, pepper oil, salad oil, chicken essence or gourmet powder, frozen dry chopped onions, salted radish cubes, etc. and the materials are all prepared according to a certain mixture ratio; the potatoes are steamed and cooked to be mashed potatoes which are then evenly blended with auxiliary materials and next are sauted by adding various oils; the obtained mixture is then cooled and added with sodium dehydroacetate as preservative to be packaged in cans or bowls according to different containers and finally treated with plastic package, sterilization and testing, so as to obtain eligible products.

Description

1. Technical field [0001] The batching and production method of flavored mashed potato instant food according to the invention belong to the technical field of processing instant food. 2. Background technology [0002] Existing flavor mashed potato snacks all belong to families and catering industry as common dishes and are provided to consumers. They can only be made and eaten now in the production mode of retail stalls. There is no industrialized mass production, and they cannot be preserved and stored for a long time. Therefore, it is difficult to provide a large number of consumers who like to eat mashed potatoes. In order to overcome this technical problem, after repeated trial production, it is difficult to maintain the same flavor of mashed potatoes, the quality is difficult to guarantee, and the storage time is very short. Thereby can not be put on the market in large quantities, for this reason from batching and process, improve packing container, add preservative i...

AI Technical Summary

Problems solved by technology

[0002] Existing flavor mashed potato snacks all belong to families and catering industry as common dishes and are provided to consumers. They can only be made and eaten now in the production mode of retail stalls. There is no industrialized mass production, and they cannot be preserved and stored for a long time. Therefore, it is difficult to provide a large number of consumers who like to eat mashed potatoes. In order to overcome this technical problem, after repeated trial production, it is difficult to maintain the same flavor of mashed potatoes, the quality is difficult to guarantee, and the storage time is very short. Thereby can not be put on the market in large quantities, for this reason from batching and process, improve packing container, add preservative in right amount, reach the storage shelf-life of long period, have not yet found the local flavor mashed potato instant food of bowl-shaped packing at present, have not yet See literature reports on the same

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