Processing technic of convenient potato food

A technology of convenience food and processing technology, which is applied in the field of food processing to achieve the effects of being convenient to eat, easy to carry, and avoiding potential hazards

Inactive Publication Date: 2010-06-02
尚义县圣农蔬菜加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limitations of processing technology, potato insta

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The step of the processing technology of embodiment 1 potato instant food of the present invention is:

[0019] (1) Take 50 kg of selected fresh potatoes and divide them into two grades according to the standard of 200 grams. The first grade is below 200 grams, and the second grade is 200 grams or more. Then they were sent to the freezer respectively, at a temperature of -18°C, the first stage was frozen for 56 hours, and the second stage was frozen for 65 hours.

[0020] (2) Thaw the frozen potatoes in water vapor at a temperature of 100°C-110°C for 3-5 seconds, so that the skin of the potatoes is thawed by 0.5mm-1mm, and then quickly sent to the peeling machine for peeling.

[0021] (3) Thaw the peeled potatoes naturally at room temperature (15°C-25°C). The first-grade potatoes were completely thawed within 20 hours, and the second-grade potatoes were completely thawed within 36 hours.

[0022] (4), the two kinds of potatoes are mixed, and the unclean skin on the po...

Embodiment 2

[0029] Same as step (1) to step (7) of embodiment 1.

[0030] Step (8), rinse the dried potato pieces in flowing water, dry them, add nisin and chitosan composite preservatives by 0.2%-0.3% by weight, and use the method of stirring while spraying Mix well so that the addition is completely melted and incorporated evenly into the potato cubes. Then put it in a steamer and steam for 25 minutes. When the steamed product is cooled to 55°C, add salt and pepper powder and cumin powder prepared in a weight ratio of 1:1, roll and stick evenly, and then remove the broken pieces and excess powder; finally enter step (9).

Embodiment 3

[0032] Take fresh potatoes without grading. In the northern region, when the daytime temperature is stable below minus 5 degrees and the nighttime temperature is below minus 20 degrees, freeze them under natural conditions for 48-60 hours. Then, pack the fully frozen potatoes tightly into large batches of more than 300 cubic meters, and cover them tightly with three layers of quilts and four layers of plastic cloth to prevent air leakage. spare.

[0033] According to the production schedule, take the frozen potatoes as needed, let them thaw naturally at room temperature for 24 hours, then wash them clean, remove all foreign matter and impurities on the skin, put them into an extruder and squeeze them until the water content is 20-22%, and then take out the whole potatoes Put it flat and steam it in a pressure-free steamer or a 95-100-degree steamer. Finally, it is vacuum-packed with the skin.

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Abstract

The invention relates to a processing technic of potato convenient food, comprising the following steps of: selecting and storing, freezing by steps, peeling off and unfreezing, precision processing, squeezing, cutting off, air-curing, washing, steaming, inspecting and packaging. Prepared by cooked potato, the convenient food is convenient to eat and carry, and fresh in taste, can be added with various flavors as needed, has good nutrition and low cost, can be fried, roasted, boiled and stewed as a primary machining raw material and can be eaten hot or cold at once when opened. The invention overcomes shortcomings of traditional fried potato food, maintains nutrient components of potato overall, avoids potential harms of fried food to human body and is better suitable for fast speed way of life at present.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing technology of instant food, in particular to a processing technology of potato instant food. Background technique [0002] Potatoes are one of the five major food crops in the world, and are called "perfect" foods by nutritionists from all over the world. The nutritional value of potatoes is very high. Fresh potatoes contain about 76% water, 2% protein, 21% carbohydrates, and 1% fiber and ash. Moreover, every 100 grams of fresh potatoes contains 20-40 mg of vitamin C and 300 mg of potassium, which are rare in vegetables and fruits. In addition, there are vitamins B1, B2 and so on. When dried to a moisture content of 13%, it contains 7.25% protein, which is more than rice. Not only that, the content of lysine in the eight essential amino acids that make up potato protein generally reaches 6.7%, and the highest reaches 9.6%, which greatly exceeds the content of grains...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L19/12
Inventor 张礼王国山
Owner 尚义县圣农蔬菜加工有限公司
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