Processing method of preserved potatoes

A processing method and potato technology, which are applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of insufficiently exerting the nutritional value of potatoes, restricting the advantages of high yield of potatoes, and low selling prices of potatoes, etc., and increase the added value. , The effect of promoting industrial economic development, good market prospects and sales prospects

Inactive Publication Date: 2015-05-27
梁树钦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to market restrictions, the local sales price of potatoes is low, and the advantages of high-yield potatoes are greatly restricted.
Moreover, due to the lack of modern storage equipment and scientific processing technology, 25%-30% of potatoes are lost in the country every year, and the remaining 70%-75% are basically used for fresh food or processed into vermicelli, vermicelli and starch.
The nutritional value of potatoes has not been fully brought into play and function, and its comprehensive economic benefits have been greatly limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: select 10kg of fresh potatoes with the same size, plump fruit, smooth skin, and no pests; the potatoes are washed with water, peeled, and cut into long strips. Soak the potatoes in 0.5% lime water for about 6 hours, wash with clean water, and drain. Cook the potatoes, rinse them with water twice, 2 hours each time, remove and drain;

[0016] Put in 20% maltose sugar water for cold soaking for 20 hours, then put into boiled 20% maltose sugar water and heat for 25 minutes, take it out and cool to room temperature. Wherein, 20% maltose sugar water also adds citric acid, and the mass percentage of said citric acid is 0.3%.

Embodiment 2

[0017] Embodiment 2: Select 10 kg of fresh potatoes with the same size, plump fruit, smooth skin and no pests; the potatoes are washed with clear water, peeled, and cut into long strips. Soak the potatoes in 0.5% lime water for about 10 hours, wash with clean water, and drain. Cook the potatoes, rinse them with water twice, 2 hours each time, remove and drain;

[0018] Put in 20% maltose sugar water for cold soaking for 20 hours, then put into boiled 20% maltose sugar water and heat for 30 minutes, take it out and cool to room temperature. Wherein, 20% maltose sugar water also adds citric acid, and the mass percentage of said citric acid is 0.3%.

[0019] What needs to be understood here is that 0.5% lime water is used as an auxiliary agent in the processing technology, but also as a leavening agent and stabilizer, and can also help to sterilize the cut potatoes.

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PUM

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Abstract

The invention relates to the field of potato processing and particularly relates to a processing method of preserved potatoes. The processing method comprises the following processing steps of selecting fresh potatoes which are consistent in size, plump in fruit, smooth in outer skin and free of pest and disease damages; cleaning the potatoes with clear water, peeling, and cutting into blocks with various shapes; immersing the potatoes into 0.5% of limewater, soaking for about 6-10 hours, cleaning with clear water, and draining; cooking thoroughly, rinsing with clear water twice for 2 hours every time, fishing out and draining; and carrying out cold soaking in sweet water containing 20% of maltose for 20 hours, then, heating in the boiled sweet water containing 20% of maltose for 25-30 minutes, taking out, and cooling to normal temperature. Through processing the preserved potatoes, the original nutrient values of the potatoes are kept, meanwhile, the added values of the potatoes are increased, and the industrial economic development can be promoted.

Description

technical field [0001] The invention relates to the field of potato processing, in particular to a method for processing preserved potato. Background technique [0002] Potatoes are also called potatoes. In my country, potatoes are mostly limited to fresh storage, fresh transportation, fresh sales, and fresh eating. In the traditional dietary structure, more than 95% of potatoes are eaten fresh as vegetables except in some areas where they are eaten directly as staple food, and the direct consumption has been declining in recent years. Potato industrial processing is mostly limited to processing into crude starch, making vermicelli, vermicelli, vermicelli, alcohol, 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 vast potato planting areas, due to the lack of corresponding processing technology and the limitation of transportation conditions, most of the harves...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor梁树钦
Owner梁树钦