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Processing technology for quick-cooking flavor potato

A processing technology, potato technology, applied in the processing technology field of quick-boiled flavor potatoes, can solve the problems that potatoes are not easy to store, and achieve the effects of enhancing human immunity, sweet taste, and easy to carry

Inactive Publication Date: 2015-12-09
葛昌富
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of this invention is to solve the problem that potatoes are not easy to store, and to provide a processing technology for quick-cooking flavor potatoes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of processing technology of quick-cooking flavor potato, concrete operation steps are:

[0015] (1) Peeling of raw materials: Use fresh potatoes and sweet potatoes as raw materials, wash off the sediment with water, peel them with lye, and soak them in water immediately after peeling to prevent browning; after peeling the bananas and tendons, Cut into 1-2cm granules, soak in water for later use;

[0016] (2) Dicing: Cut potatoes and sweet potatoes into granules with a knife, the size is 1.2-1.5cm, soak the cut potatoes in water immediately;

[0017] (3) Steam: take the potato and sweet potato out of the water and drain, spread them in a steamer and cook until they are fully cooked and not too rotten;

[0018] (4) Paving: Loosen the steamed raw materials while they are hot, and lay them flat on a bamboo tray for drying. Care should be taken to spread them evenly without sticking lumps;

[0019] (5) Drying: Using the high-temperature rapid drying method, put pota...

Embodiment 2

[0021] A kind of processing technology of quick-cooking flavor potato, concrete operation steps are:

[0022] (1) Raw material peeling: choose fresh potatoes and purple sweet potatoes as raw materials, wash off the sediment with water, peel them with lye, soak them in water immediately after peeling to prevent browning;

[0023] (2) Diced: Cut the raw materials into granules with a knife, with a size of 1.8cm, soak the cut potatoes in water immediately;

[0024] (3) Steaming: take the raw materials out of the water and drain, spread them in a steamer and cook until they are fully cooked and not too rotten;

[0025] (4) Spreading: loosen the steamed raw materials while they are hot, and lay them flat on a bamboo plate for drying. Care should be taken to spread the potatoes evenly without sticking lumps;

[0026] (5) Drying: Use the high-temperature rapid drying method, put the raw materials into a tunnel dryer at a temperature of 100-105°C, strengthen ventilation, and dry for ...

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PUM

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Abstract

The invention discloses a processing technology for a quick-cooking flavor potato, which belongs to the field of food processing. The processing technology is characterized by comprising the following processing procedures: raw material selection; peeling; pelletizing; steaming; traying; drying; and preparation of a finished product. The invention has the following beneficial effects: the flavor potato is prepared from potato through peeling, pelletizing, steaming and drying, is in a light-yellow semi-transparent granular form and has sweet taste and fragrant and sweet flavor unique to potato; the quick-cooking flavor potato has a high nutritional value, is rich in a plurality of nutrients like protein and vitamins, facilitates digestion and absorption of food, enhances the immunity of the human body and has spleen-reinforcing, stomach-harmonizing, qi-benefiting, middle energizer-regulating, toxin expelling, beauty-maintaining, blood pressure-reducing and anti-aging effects; and the quick-cooking flavor potato is an economical green nutritional foodstuff suitable to people of all ages, can be stored for a long time and is convenient to carry and applicable as solid food for travelling and convenient meal.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing technology of quick-boiled flavor potatoes. Background technique [0002] Potatoes, also known as ground eggs, yams, potatoes, Solanaceae Solanum, annual herbaceous plants, underground stems are massive, oblate. Potatoes contain a lot of carbohydrates, 20% protein, 18 kinds of amino acids, minerals, vitamins, etc. Potatoes can be used as a staple food, as a vegetable, or as supplementary food such as French fries, potato chips, etc. They are also used to make starch and vermicelli, and can also be used to brew wine. They have a wide range of consumption. Potatoes are rich in dietary fiber, which can help promote gastrointestinal motility, clear the intestines, and help take away some grease and garbage, which has a certain laxative and detoxification effect. Potatoes also have anti-aging effects. It is rich in B vitamins such as vitamins B1, B2, B6, and pantothenic acid,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L3/40A23L1/01A23L19/12A23L5/10
CPCA23L3/40A23V2002/00A23V2200/30A23V2200/302A23V2200/318A23V2200/32A23V2200/324
Inventor 葛昌富
Owner 葛昌富
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