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A processing method and a technology for flavored potato diced, applied in the processing field of original flavored potato diced, can solve the problems of prolonging the shelf life, loss of taste, uneven shape and the like
Inactive Publication Date: 2012-02-01
HUNAN QIANJIN FOOD
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[0003] In order to overcome the shortcomings of dull color, taste loss, uneven shape, and short shelf life in the traditional production and processing of diced potatoes, the present invention provides ...
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[0007] The steps of a processing method of original flavor potato rice are as follows:
[0008] 1. Potato selection: select high-quality golden potatoes with a weight greater than 150g as raw materials;
[0009] 2. Cleaning: Put the selected golden potatoes into the washing machine, soak for 3-5 minutes, stir and wash, wash until there is no sediment or other attachments on the surface, and then filter out;
[0010] 3. Peeling: Put the washed golden potatoes into the peeling machine one by one to peel off the skin;
[0011] 4. Diced: Put the peeled golden potatoes into the dicing machine one by one, set and adjust the dicing machine, and use the square particles with the length, width and height of the cut fresh potatoes between 0.5-1cm .
[0012] 5. Original flavor and nutrition protection treatment
[0013] ① Prepare salt water according to the ratio of salt: water = 1:600;
[0014] ② Soak the cut fresh diced potatoes in the prepared salt water for 80 minutes;
[0015] ...
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Abstract
The invention discloses an original potato dice processing method. With golden potatoes as the raw material, sweet potato stem tubers are processed into the original potato dices by the processing steps of selecting potatoes, cleaning, removing peel, cutting into dices, carrying out original taste and nutrition processing, boiling, baking, cooling, screening and examining, packaging the finished product and the like. The processing step of the original taste and nutrition processing comprises the following steps of: preparing a saline solution by the use of salt and water with the ratio of salt to water being 1:400-600, immersing the cut fresh potato dices into the saline solution for 45-90 minutes, taking the potato dices out, washing by the use of clear water for one time, and draining. According to the potato dices processed and produced by the original potato dice processing method, the natural color and flavor of sweet potato is conserved. The original potato dices have comprehensive nutrition and high added value, and are convenient to eat and are easy to store. The processing method provided by the invention has advantages of low cost, simple operation and the like.
Description
technical field [0001] The invention relates to a production method for processing sweet potato stems into rice grains. Especially a kind of processing method of original flavor diced potato that can keep sweet potato's own quality. Background technique [0002] Sweet potatoes, also known as sweet potatoes, sweet potatoes, sweet potatoes, sweet potatoes, sweet potatoes, etc., are rich in dietary fiber, carotene, vitamins A, B, C, E and more than 10 kinds of trace elements such as potassium, iron, copper, selenium, calcium, etc. The value is very high, and it is called the health food with the most balanced nutrition by nutritionists, and it is selected as the healthiest food by the World Health Organization, ranking first among the 13 best vegetables. In terms of the effect of sweet potatoes, it has a laxative effect , anti-cancer and anti-aging effects, helps prevent cardiovascular diseases and so on. Sweet potatoes can be eaten raw, steamed, baked, or processed into dice...
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