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Stick of sugar-coated potatoes and preparation method of stick of sugar-coated potatoes

A technology of candied haws and potatoes, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of no beauty and deliciousness of candied haws, single taste of candied haws, not easy to carry out, etc., and achieve rich taste, bright color and various colors. Effect

Inactive Publication Date: 2015-06-24
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pigments, flavors, and washing powder are all harmful substances to the human body. The candied haws made do not have the beauty and delicacy of traditional delicacies. They taste bad when eaten, and the mouth and tongue turn red after eating with a peculiar smell. The aftertaste is very bad, and it is harmful to human health.
In terms of production process, the main raw materials are hawthorn and other fruits, and then coated with sugar. The taste of candied haws is very simple.
[0003] The candied haws in the prior art has a single taste, adding additives that are not easy for human health, and are not easy to carry when going out

Method used

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  • Stick of sugar-coated potatoes and preparation method of stick of sugar-coated potatoes
  • Stick of sugar-coated potatoes and preparation method of stick of sugar-coated potatoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A preparation method of potato candied haws, comprising the following steps:

[0045] Step 1. Add whole white potato powder to 30-60 parts by weight of water, stir evenly, add salt, chicken essence and white sugar, and mix evenly to obtain white potato mash; peel purple potatoes, cut into slices, add to contain citric acid, sodium erythorbate and CaCl 2 In the mixed solution, stir evenly, let it stand for 10-15 minutes, remove and drain, steam for 10-15 minutes, beat into mud, add salt, chicken essence and white sugar, mix evenly, and get purple mashed potatoes;

[0046] Among them, citric acid, sodium erythorbate and CaCl in the mixed solution 2 The percentage concentration of the solution is 0.5~1%, 0.01~0.06% and 0.5~1% respectively, and the used salt, chicken essence and white granulated sugar of making white potato mash and the used salt, chicken essence and white granulated sugar of making purple potato mash are the parts by weight The ratio is 6:1.

[0047]Ste...

Embodiment 2

[0052] A preparation method of potato candied haws, comprising the following steps:

[0053] Step 1. Add whole white potato powder to 30-60 parts by weight of water, stir evenly, add salt, chicken essence and white sugar, and mix evenly to obtain white potato mash; peel pink potatoes, cut into slices, add to contain citric acid, sodium erythorbate and CaCl 2 In the mixed solution, stir evenly, let it stand for 10-15 minutes, remove and drain, steam for 10-15 minutes, beat into a puree, add salt, chicken essence and white sugar, mix evenly, and get pink potato mash;

[0054] Among them, citric acid, sodium erythorbate and CaCl in the mixed solution 2 The percentage concentration of the solution is 0.5~1%, 0.01~0.06% and 0.5~1% respectively, the used salt, chicken essence and white granulated sugar of making white potato mash and the used salt of making pink potato mash, chicken essence and white granulated sugar parts by weight The ratio is 6:1.

[0055] Step 2. Divide the w...

Embodiment 3

[0060] A preparation method of potato candied haws, comprising the following steps:

[0061] Step 1. Add whole white potato powder to 30-60 parts by weight of water, stir evenly, add salt, chicken essence and white sugar, and mix evenly to obtain white potato mash; peel the blue potatoes, cut them into slices, Added to containing citric acid, sodium erythorbate and CaCl 2 In the mixed solution, stir evenly, let it stand for 10-15 minutes, remove and drain, steam for 10-15 minutes, beat into a puree, add salt, chicken essence and white sugar, mix evenly, and get blue mashed potatoes;

[0062] Among them, citric acid, sodium erythorbate and CaCl in the mixed solution 2 The percentage concentration of the solution is 0.5~1%, 0.01~0.06% and 0.5~1% respectively, and the used salt, chicken essence and white granulated sugar of making white mashed potatoes and the used salt, chicken essence and white granulated sugar of making blue potato mashed The number ratio is 6:1.

[0063] S...

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Abstract

The invention relates to a stick of sugar-coated potatoes and a processing method of the stick of sugar-coated potatoes. The stick of sugar-coated potatoes comprises the following raw materials in parts by weight: 100 parts of white potatoes, 17 parts of colourful potatoes, 1-8 parts of pigment, 0.5-2 parts of salt, 0.1-0.8 parts of chicken powder and 5-20 parts of white granulated sugar, wherein the pigment comprises tomato powder, carrot powder, pumpkin powder, spinach powder and black sesame powder; the stick of sugar-coated potatoes is prepared from the raw materials through fresh potato paste production, potato ball shaping, string production, sugar solution boiling, sugar wrapping and packaging. The invention researches a stick of sugar-coated potatoes and a processing method of the stick of sugar-coated potatoes. The stick of sugar-coated potatoes has the characteristics of being beautiful in shape, bright in colour, fragrant, sweet, tasty, crisp and refreshing in outer skin, soft and fluffy in inside, and rich in nutrition, and is especially suitable for being casually eaten by tourists. The preparation method disclosed by the invention is flexible, capable of achieving quantitative standardized production, improving production efficiency and keeping product quality consistency, and capable of being popularized to industrialized production in small, medium and large food processing enterprises, machining is convenient to carry out.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to potato candied haws and a preparation method thereof. Background technique [0002] In the existing candied haws production process, many manufacturers add pigments, essences, and a small amount of washing powder as a foaming agent in order to enhance the color and taste. Pigments, flavors, and washing powder are all harmful substances to the human body. The prepared candied haws do not have the aesthetic feeling and delicacy of traditional delicacies, and the taste is poor when eaten. In terms of production technology, the main raw materials are hawthorn and other fruits, and then coated with sugar. The taste of candied haws is very simple. [0003] The candied haws in the prior art has a single taste, adding additives that are not easy for human health, and are not easy to carry out. Contents of the invention [0004] In order to solve the above problems...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 张春江张泓胡宏海戴小枫黄峰张雪刘倩楠张荣黄艳杰徐芬陈文波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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