Method capable of prolonging shelf life of potato salad and potato salad prepared through method

A shelf life, potato technology, applied in food science, food preservation, ultra-high pressure food processing and other directions, can solve problems such as shelf life extension, and achieve the effect of shelf life extension, simple operation and delicate taste.

Active Publication Date: 2016-03-23
CHINA AGRI UNIV
View PDF5 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the shelf life of this salad product is only extended to 6-8 days

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method capable of prolonging shelf life of potato salad and potato salad prepared through method
  • Method capable of prolonging shelf life of potato salad and potato salad prepared through method
  • Method capable of prolonging shelf life of potato salad and potato salad prepared through method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A potato salad with a long shelf life, comprising: potatoes, onions, carrots, cucumbers, salad dressing, and concentrated lemon juice.

[0039] The salad dressing is fat-free salad dressing, and its components are: 8 parts of egg yolk, 1 part of salt, 1 part of white sugar, 3 parts of acetylated starch, 0.8 part of low-ester pectin, Ca 3 (PO 4 ) 2 0.08 parts, 40 parts water, 5 parts vinegar. The degree of esterification of the low ester pectin used was 28%.

[0040] Described salad dressing is made by following method:

[0041] (1) Send egg yolk, salt, white sugar, and acetylated starch into the blender according to the proportion, stir and mix quickly to form a uniform first mixed solution;

[0042] (2) Mix the low-ester pectin with water to prepare the low-ester pectin aqueous solution according to the above-mentioned component ratio, heat to 80°C, add Ca 3 (PO 4 ) 2 , stirred until completely dissolved to obtain the second mixed solution;

[0043] (3) Add vin...

Embodiment 2

[0052] A potato salad with a long shelf life, comprising: potatoes, onions, carrots, cucumbers, salad dressing, and concentrated lemon juice.

[0053] The salad dressing is fat-free salad dressing, and its components are: 10 parts of egg yolk, 1 part of salt, 1 part of white sugar, 4 parts of acetylated starch, 0.9 part of low-ester pectin, Ca 3 (PO 4 ) 2 0.08 parts, 40 parts water, 5 parts vinegar. The degree of esterification of the low ester pectin used was 35%.

[0054] Described salad dressing is made by following method:

[0055] (1) Send egg yolk, salt, white sugar, and acetylated starch into the blender according to the proportion, stir and mix quickly to form a uniform first mixed solution;

[0056] (2) Mix the low-ester pectin with water to prepare the low-ester pectin aqueous solution according to the above-mentioned component ratio, heat to 80°C, add Ca 3 (PO 4 ) 2 , stirred until completely dissolved to obtain the second mixed solution;

[0057] (3) Add vine...

Embodiment 3

[0066] A potato salad with a long shelf life, comprising: potatoes, onions, carrots, cucumbers, salad dressing, and concentrated lemon juice.

[0067] The salad dressing is fat-free salad dressing, and its components are: 12 parts of egg yolk, 1.5 parts of salt, 1 part of white sugar, 5 parts of acetylated starch, 0.8 part of low-ester pectin, Ca 3 (PO 4 ) 2 0.1 parts, 50 parts water, 5 parts vinegar. The degree of esterification of the low ester pectin used was 28%.

[0068] Described salad dressing is made by following method:

[0069] (1) Send egg yolk, salt, white sugar, and acetylated starch into the blender according to the proportion, stir and mix quickly to form a uniform first mixed solution;

[0070] (2) Mix the low-ester pectin with water to prepare the low-ester pectin aqueous solution according to the above-mentioned component ratio, heat to 80°C, add Ca 3 (PO 4 ) 2 , stirred until completely dissolved to obtain the second mixed solution;

[0071] (3) Add ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a method capable of prolonging the shelf life of a potato salad and the potato salad prepared through the method. The method comprises the following steps: soaking carrot dices, cucumber dices and onion dices with a pectin solution separately, draining water on the dice surfaces, and uniformly mixing to obtain mixed vegetable dices; cleaning potatoes, baking, cooling through blowing, adding concentrated lemon juice, smashing to obtain a pulpy mixture, adding salad dressing into the pulpy mixture, and uniformly mixing to obtain a potato salad dressing; uniformly mixing the mixed vegetable dices and the potato salad dressing to obtain the potato salad; carrying out vacuum packing; performing ultrahigh pressure processing and cryopreservation. According to the method, the vegetable dices are soaked with the pectin solution, and the low-temperature ultrahigh pressure technology is adopted in a combined manner to process the potato salad, so that the vegetable quality as well as the nutritional value and sensory quality of the potato salad can be maintained to the maximum extent, and the prepared potato salad is long in storage period and excellent in stability. In addition, the fat-free salad dressing is applied to the production of the potato salad, so that the fat-free potato salad is prepared to better conform to consumers' diet concept.

Description

technical field [0001] The invention relates to the field of industrialized food production, in particular to a method for extending the shelf life of potato salad and the potato salad prepared by the method. Background technique [0002] As a Western-style meal, potato salad is delicious, cool and refreshing, and is very popular among people. It is made of potatoes as the main ingredient, mixed with various fresh-cut vegetables such as salad dressing and carrots. It is rich in nutritional value, but Its high fat content makes it unacceptable for those who love it. [0003] Potato salad is a ready-to-eat fresh food, and the traditional heat sterilization method is not suitable for this food. Thereby generally adopt the method for low temperature preservation to prolong storage time, but color and luster, texture and flavor deterioration are still faster under low temperature conditions, and nutrition loss is serious, and shelf life is only 2-4 days. [0004] At present, mo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L3/015A23L3/3508A23B7/16
CPCA23B7/16A23L3/0155A23L3/3508A23V2002/00A23V2250/5072A23V2300/46
Inventor 吴继红赵文婷张剑桥王柯介胡小松
Owner CHINA AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap