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A recombined potato patty and a processing method thereof

A processing method and potato technology are applied in the field of potato reconstituted meat patties and their processing, which can solve the problems of poor taste and low nutritional value, and achieve the effects of maintaining quality consistency, bright color and moderate energy value.

Inactive Publication Date: 2015-07-08
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

There are various quick-frozen foods on the market now, but most of them have poor taste and low nutritional value, and a large amount of industrialized production of potato recombined patties has not been reported

Method used

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  • A recombined potato patty and a processing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The present invention provides a kind of potato reconstituted meat patty, including the following components by mass:

[0026] 50 parts of lean meat filling, 20 parts of fat meat filling, 1 part of salt, 1 part of sugar, 0.1 part of monosodium glutamate, 0.2 part of polyphosphate, 0.01 part of sodium erythorbate, 0.005 part of sodium nitrite, 0.01 part of red yeast rice, potato 30 parts of whole powder, 0.1 part of pepper powder, 0.1 part of star anise powder, 0.1 part of pepper powder, 0.1 part of cinnamon powder, 0.01 part of clove powder, 0.05 part of cumin powder, 0.05 part of grass fruit powder, 0.01 part of nutmeg powder, 5 parts of ice water servings and 5 servings of diced potato.

[0027] A processing method of potato reconstituted meat patty, comprising the following steps:

[0028] Step 1. Clean and peel the fresh potato, cut into 0.3cm grains with a dicing machine, and add the potato grains into the Contains 0.5% citric acid, 0.01% sodium erythorbate and 0...

Embodiment 2

[0033] The present invention provides a kind of potato reconstituted meat patty, including the following components by mass:

[0034]60 parts of lean meat filling, 10 parts of fat meat filling, 3 parts of salt, 2 parts of sugar, 0.3 part of monosodium glutamate, 0.5 part of polyphosphate, 0.04 part of sodium erythorbate, 0.01 part of sodium nitrite, 0.02 part of red yeast rice, potato 40 parts of whole powder, 0.2 part of pepper powder, 0.2 part of star anise powder, 0.2 part of pepper powder, 0.2 part of cinnamon powder, 0.02 part of clove powder, 0.1 part of cumin powder, 0.1 part of grass fruit powder, 0.02 part of nutmeg powder, 15 parts of ice water 20 servings and diced potatoes.

[0035] A processing method of potato reconstituted meat patty, comprising the following steps:

[0036] Step 1, the fresh potato is cleaned and peeled, cut into potato grains with a particle size of 0.6 cm with a dicing machine, and according to the mass ratio of the color protection solution...

Embodiment 3

[0041] The present invention provides a kind of potato reconstituted meat patty, including the following components by mass:

[0042] 50 parts of lean meat filling, 20 parts of fat meat filling, 1 part of salt, 1 part of sugar, 0.1 part of monosodium glutamate, 0.2 part of polyphosphate, 0.01 part of sodium erythorbate, 0.005 part of sodium nitrite, 0.01 part of red yeast rice, potato 30 parts of whole powder, 0.1 part of pepper powder, 0.1 part of star anise powder, 0.1 part of pepper powder, 0.1 part of cinnamon powder, 0.01 part of clove powder, 0.05 part of cumin powder, 0.05 part of grass fruit powder, 0.01 part of nutmeg powder, 5 parts of ice water servings and 5 servings of diced potato.

[0043] A processing method of potato reconstituted meat patty, comprising the following steps:

[0044] Step 1. Clean and peel the fresh potato, cut into 0.3cm grains with a dicing machine, and add the potato grains into the Contains 0.5% citric acid, 0.01% sodium erythorbate and 0...

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Abstract

The present invention relates to the field of patty processing, in particular to a recombined potato patty and a processing method thereof. The patty comprises the following components: lean meat fillings, fat meat fillings, common salt, white granulated sugar, monosodium glutamate, polyphosphate, sodium erythorbate, sodium nitrite, red rice starter, potato whole powder, pepper powder, star anise powder, Chinese red pepper powder, cassia powder, clove powder, fennel powder, Amomum tsao-ko powder, nutmeg powder, ice water and potato particles. The patty has a bright color and luster, an outstanding meat flavor, balanced nutrition, moderate energy values, a soft and tender texture, and a tasty, refreshing and non-greasy taste, and quantified and industrialized production of the patty can be achieved.

Description

technical field [0001] The invention relates to the field of meat pie processing, in particular to a potato reconstituted meat pie and a processing method thereof. Background technique [0002] The Ministry of Agriculture recently announced at the Potato Staple Food Strategy Seminar: Through several years of unremitting efforts, the potato planting area, unit yield, total output and the proportion of staple food products in consumption will be significantly increased. Potato has gradually become the fourth major staple crop in my country after rice, wheat and corn. The so-called potato staple food is to process potatoes into steamed buns, bread, rice noodles, and noodles that are suitable for the consumption habits of Chinese people, and realize the transformation from non-staple food consumption to staple food consumption, making potatoes an effective measure to improve my country's food security level. [0003] With the accelerated pace of modern life, people don't have m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L1/272A23L1/311A23L1/314A23L1/29A23L19/12A23L5/41A23L13/10A23L13/40A23L33/00
Inventor 张春江张泓戴小枫胡宏海黄峰陈文波张雪刘倩楠张荣黄艳杰徐芬
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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