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Processing method of quick-frozen potato

A processing method and potato technology, which is applied in the fields of freezing/cold preservation of fruits/vegetables, food preparation, food science, etc., can solve the problems affecting the color of quick-frozen potatoes, potatoes are prone to browning, and human health effects, so as not to affect Human health, not easy to brown, little effect on product quality

Inactive Publication Date: 2015-11-25
王建新
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0002] Potatoes have rich nutritional value and certain medicinal value. Quick-frozen potato food is a kind of potato product that is more popular so far. It mainly adopts peeling, cutting, steaming, drying, frying and quick-freezing. During the processing of quick-frozen potato food, the ratio of color-protecting agent, potato size, blanching temperature, blanching time and different quick-freezing conditions all have certain influence on the quality of quick-frozen potatoes. Potatoes are prone to browning during the color-protecting process. Affects the color of quick-frozen potatoes. The use of common color-protecting agent sulfite has a certain impact on human health. In addition, frying and pre-cooling are required during processing, and the process is complicated.

Method used

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Embodiment Construction

[0012] A processing method for quick-frozen potatoes of the present invention uses a color-protecting solution of 1.0% ascorbic acid, 1.5% citric acid and 0.1% calcium chloride to effectively inhibit enzymatic browning without affecting the color of the product. 1×1×2cm-1.3 ×1.3×2.3cm diced potatoes are blanched at a temperature between 90-95°C for 4 hours, and finally quick-frozen at a temperature of -45 to -40°C to obtain quick-frozen potatoes, which makes the processing process simple and has little impact on product quality. It is prone to browning and does not affect human health. Its processing method is as follows:

[0013] Step 1, washing and peeling fresh potatoes with appropriate maturity in a potato peeling machine, peeling off all the browning parts of the potatoes after cleaning, and digging out the bud eyes;

[0014] Step 2, the peeled potatoes are sliced ​​by a slicer, and the size of the diced potatoes is controlled between 1×1×2cm-1.3×1.3×2.3cm;

[0015] Ste...

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Abstract

The invention relates to a processing method of quick-frozen potato. The processing method comprises the following steps: washing and peeling fresh potatoes in a peeling machine, cutting the peeled potatoes into dices by a cutting machine, soaking the potato dices into water, rinsing, then soaking potato dices into a color protecting solution for 20 to 25 minutes, then soaking potato dices in hot water with a temperature of 90 to 95 DEG C for 4 hours, draining the water, and finally quickly freezing potato dices at a temperature of -45 to -40 DEG C so as to obtain quick-frozen potato. The color protecting solution comprises 1.0% of ascorbic acid, 1.5% of critic acid, and 0.1% of calcium chloride, and is capable of effectively inhibiting browning due to enzyme. The size of the potato dices is 1*1*2 cm to 1.3*1.3*2.3 cm. The potato dices are soaked in hot water with a temperature of 90 to 95 DEG C for 4 hours and then quickly frozen at a temperature of -45 to -40 DEG C, and thus the quick-frozen potato will not turn brown easily and harm the human body.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing quick-frozen potatoes. Background technique [0002] Potatoes have rich nutritional value and certain medicinal value. Quick-frozen potato food is a kind of potato product that is more popular so far. It mainly adopts peeling, cutting, steaming, drying, frying and quick-freezing. During the processing of quick-frozen potato food, the ratio of color-protecting agent, potato size, blanching temperature, blanching time and different quick-freezing conditions all have certain influence on the quality of quick-frozen potatoes. Potatoes are prone to browning during the color-protecting process. Affecting the color of quick-frozen potatoes, the use of common color-protecting agent sulfite has a certain impact on human health, and it needs to be fried and pre-cooled in the processing process, and the process is complicated. Contents of the invention [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23L1/272A23L5/41
Inventor 王建新
Owner 王建新
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