Fresh potato sachima and processing method thereof

Abstract

The invention relates to potato food, in particular to fresh potato sachima. The fresh potato sachima comprises the following main raw materials: flour, maltose, powdered sugar, eggs, white sugar, mashed potatoes and water. The invention further provides a making method of the fresh potato sachima. The fresh potato sachima and the making method have the benefits that the potato sachima made by the mashed potatoes made of potatoes has no raw material waste; requirements on quality and variety of the potatoes are not high; the existing potatoes in China can meet raw material selection for the fresh potato sachima; and the fresh potato sachima can make a contribution to deep processing of the potatoes in China, is good in taste, and meets the requirements of people on changing the taste of the potatoes.

Description

technical field [0001] The invention relates to a potato food, in particular to fresh potato sachima and a processing method thereof. Background technique [0002] In my country, potatoes are mostly limited to fresh storage, fresh eating, fresh transportation, and fresh sales. Except for direct consumption as staple food in some areas, more than 90% of potatoes are eaten fresh as vegetables. Industrial processing is mostly limited to processing crude starch, making vermicelli, vermicelli, etc., not only the quantity is small, but also the processing depth is not enough, the economic benefit is not high, and the digestion capacity is limited. In the majority of potato producing areas, due to the lack of deep processing technology and equipment, coupled with limited transportation conditions, the harvested fresh potatoes cannot be sold in time. Except for a small amount of fresh potatoes sold by potato farmers, most of the products have to be kept for their own use or made at ...

AI Technical Summary

Problems solved by technology

Industrial processing is mostly limited to processing crude starch, making vermicelli, vermicelli, etc., not only the quantity is small, but also the processing depth is not enough, the economic benefit is not high, and the digestion capacity is limited

In the majority of potato producing areas, due to lack of deep processing technology and equipment, coupled with limited transportation conditions, the harvested fresh potatoes cannot be sold in time. Except for a small amount of fresh potatoes sold by potato farmers, most of the products have to be kept for their own use or made at low prices. The dried potatoes, potato chips or used as feed have seriously affected the economic income and discouraged the enthusiasm of farmers to plant potatoes. It is difficult to give full play to the high-yield and high-efficiency advantages of potatoes.