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Method for making preserved potatoes

A potato and potato nugget technology, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of weakening functional components, troublesome and time-consuming, and destruction of potato nutrients, and achieves enhanced metabolism, storage, and safety performance. improved effect

Inactive Publication Date: 2013-10-23
朱彩凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Potatoes are both nourishing and good medicine, but people need to go through tedious labor such as frying, boiling, steaming, roasting, and frying to eat potatoes, which is troublesome and time-consuming. After high-temperature frying, boiling, steaming, roasting, and frying, potatoes The nutrients in it are destroyed and weaken its functional ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] specific implementation plan

[0011] (1) Select cleaning: choose potatoes without pests, diseases, damage, and mildew as raw materials, rinse the surface of the potatoes with clean water, remove the skin, and cut into squares of 2cm×2cm.

[0012] (2) Color protection and hardening: put 100 catties of potato pieces into a solution of 0.2% citric acid, 0.3% calcium chloride, 2.5% salt, and 97% water by weight, soak for 20 minutes, and perform color protection and hardening treatment .

[0013] (3) Rinse and drain: Take out the potato pieces that have undergone color protection treatment, rinse them repeatedly with clean water, wash off the color protection solution, and drain.

[0014] (4) Freezing and refrigerating: place the potato pieces after color protection in the cold storage, lower the temperature of the cold storage to -2°C, and keep it for 48 hours to freeze the potato pieces, then stop freezing, and slowly increase the temperature of the cold storage To 4 ℃, ...

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Abstract

The invention discloses a method for making preserved potatoes. According to the method, potatoes are cleaned, peeled and chopped to be used as raw materials, and the raw materials are subjected to technologies of freezing treatment, low-temperature sweetening, vacuum preserving in sugar and the like, thus the convenience is provided for people to eat the potatoes, and the remarkable treatment effects are achieved for patients suffering from weakness of the spleen and the stomach, dyspepsia, gastrointestinal disharmony, stomach duct and abdomen pain and inhibited defecation after being eaten usually. The immunity can be enhanced, metabolism is improved, the probability of suffering from the stroke can be reduced, and the effect of reducing the blood pressure is achieved. The preserved potatoes are more easily digested and absorbed by a human body, and have the effects of beautifying the features, and resisting the cancer and ageing. The preserved potatoes are favorably stored, is improved in safety because of not containing any preservative and pigment, and have no side effects when being taken for a long time.

Description

technical field [0001] The invention relates to a candied fruit, in particular to a method for making a candied fruit with the functions of nourishing the spleen and stomach, nourishing qi and moistening the intestines by using a kind of potato, and belongs to the technical field of health food processing. Background technique [0002] Potatoes, flat in nature, sweet in taste, non-toxic, can invigorate the spleen and stomach, invigorate qi, relieve pain, and facilitate bowel movements. The vitamin C contained in potatoes is 10 times that of apples, and the B vitamins are 4 times that of apples. Various minerals are several times or even dozens of times that of apples, etc. Potassium contains up to 300 mg per 100 grams of potatoes, which is the most potassium in more than 20 kinds of commonly eaten vegetables and fruits. [0003] It also has high nutritional value and medicinal value. Generally, the ingredients contained in fresh potatoes are: 9-20% starch, 1.5-2.3% protein, ...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 朱彩凤
Owner 朱彩凤
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