Processing method for potato instant noodles

A processing method and potato technology, which is applied in the processing of potato instant noodles and in the field of potato instant noodles, can solve the problems such as the storage period should not be too long, and achieve the effects of fast and efficient peeling, excellent taste and low price

Inactive Publication Date: 2014-11-12
GANSU DEXINYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The storage period of potatoes as food should not be too long, and no food made of potatoes into instant noodles has been found to be sold in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] a. Get 60 parts of potatoes that are completely free from rot, green, and sprouting, and are cleaned, wherein the dry matter content in the potato tubers is 20%;

[0032] b. Steam the cleaned potatoes in a steamer for 15 minutes, the temperature is controlled at 110°C, and the steam pressure is 0.11Mpa;

[0033] c. Soak the steamed potatoes in water at 3°C ​​for 40s, and peel them off quickly;

[0034] d. Put the peeled potatoes into the mud-making tank and mash to make mashed potatoes for 3 minutes;

[0035] e. Put mashed potatoes into the dough mixer, add 40 parts of flour, 3.5 parts of salt, and make dough with water at 75°C;

[0036] f. The dough is made into potato instant noodle cake according to the conventional method of making instant noodle cake, and steamed with steam at a temperature of 120°C until cooked;

[0037] g. Frying the cooked potato instant noodle cakes with palm oil at a temperature of 140°C to become potato instant noodles;

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Embodiment 2

[0040] a. Get 82.5 parts of potatoes that are completely free from rot, green, and sprouts and are cleaned, wherein the dry matter content in the potato tubers is 17%;

[0041] b. Steam the cleaned potatoes in a steamer for 15 minutes, the temperature is controlled at 110°C, and the steam pressure is 0.11Mpa;

[0042] c. Soak the steamed potatoes in water at 3°C ​​for 60s, and peel them off quickly;

[0043] d. Put the peeled potatoes into the mud-making tank and mash to make mashed potatoes, and mash for 4.5 minutes;

[0044] e. Put mashed potatoes into the dough mixer, add 17.5 parts of flour, 2.8 parts of salt, and make dough with water at 75°C;

[0045] f. The dough is made into potato instant noodle cake according to the conventional method of making instant noodle cake, and steamed with steam at a temperature of 120°C until cooked;

[0046] g. Frying the cooked potato instant noodle cake with palm oil at a temperature of 150°C to become potato instant n...

Embodiment 3

[0049] a. Get 70 parts of potatoes that are completely free from rot, green, and sprouts and are cleaned, wherein the dry matter content in the potato tubers is 20%;

[0050] b. Steam the cleaned potatoes in a steamer for 15 minutes, the temperature is controlled at 110°C, and the steam pressure is 0.11Mpa;

[0051] c. Soak the steamed potatoes in water at 3°C ​​for 40s, and peel them off quickly;

[0052] d. Put the peeled potatoes into the mud-making tank and mash to make mashed potatoes for 3 minutes;

[0053] e. Put the above-mentioned mashed potatoes into the dough mixer, add 30 parts of flour and 3 parts of salt, and make dough with water at 75°C;

[0054] f. The dough is made into potato instant noodle cake according to the conventional method of making instant noodle cake, and steamed with steam at a temperature of 120°C until cooked;

[0055] g. Frying the cooked potato instant noodle cakes with palm oil at a temperature of 140°C to become potato inst...

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PUM

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Abstract

The invention provides a processing method for potato instant noodles. The processing method comprises the following steps: cleaning a certain quantity of potatoes, steaming the potatoes, putting the steamed potatoes into cold water, quickly peeling, making the peeled potatoes into potato mash, stirring the potato mash with flour and edible salt in a certain proportion in boiled water with the temperature of about 75-95 DEG C to form dough, making an instant noodle cake, drying the instant noodle cake by steam, and frying the instant noodle cake in palm oil to obtain the potato instant noodles. The production technology is simple and practical; various nutritional components in the potatoes can be perfectly preserved in the production technology process, and the prepared instant noodles have a faint scent taste of the potatoes; any preservatives and food additives are not added in the production process, so that the product cannot be polluted; the potato instant noodles are nutritional, healthy and environment-friendly food pursued by people in current life.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a processing method of potato instant noodles and potato instant noodles with health care function. Background technique [0002] Potatoes are rich in carbohydrates, protein, cellulose, fat, various vitamins and inorganic salts. The protein in potatoes has high nutritional value, good digestibility, and is easy to be absorbed by the human body. Valence amino acids. Potatoes not only have high nutritional value, but also have medicinal effects such as harmonizing the stomach, regulating the middle, strengthening the spleen, replenishing qi, strengthening the body and kidney. The crude fiber in potatoes has the effect of promoting gastrointestinal peristalsis, accelerating the metabolism of cholesterol in the stomach, and lowering cholesterol. Its preservation period of potato should not be too long as food, also do not find that the food that potato is made into instant n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/216A21D2/36A23L7/113A23L19/12
CPCA23L19/13A23L7/113A23L19/18
Inventor 牟时锋
Owner GANSU DEXINYUAN FOOD CO LTD
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