Production technology of fresh edible mashed potatoes

Abstract

The invention relates to a production technology of fresh edible mashed potatoes. The production technology comprises the following technological steps of removing stones from potato raw materials, performing cleaning, performing peeling, and performing dicing; performing primary blanching and secondary blanching, drying surface moisture of diced potato raw materials, performing steam dry cooking, performing shred pressing, performing precooling, performing quick-freezing, and performing crushing for granulation. Fresh keeping is performed under a frozen state, so that a zero loss of nutrients of the raw materials is guaranteed, the moisture does not lose, as long as the moisture which is one third of that of original dry powder mashed potatoes is added to products, the viscosity state of the original mashed potatoes can be restored, and the original potato fragrance is unchanged. Through the adoption of the production technology disclosed by the invention, the defects of a conventional processing technology are overcome, an innovative technique is merged in the course of adjusting and making of the mashed potatoes, under the condition that no additives are added, the intrinsic moisture and the intrinsic nutrients of the raw materials are sufficiently reserved, and the mouth feel of the mashed potatoes is greatly promoted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of fresh mashed potatoes. Background technique [0002] The instant mashed potato products currently on the market are all made from whole potato powder and water, and the production process of whole potato powder is: potato raw material→stone removal and cleaning→peeling→slicing→first and second blanching→steaming→ Mashed to make puree→cooling and tempering→drying→full potato granule powder. This production process completely and fully dehydrates potatoes to make dry powder. The energy consumption in the production process is large, the loss of raw materials is large, the yield is low, and the production cost is relatively high. And the water content of the dried potato powder obtained is less than 5%, so that the nutrient moisture of the potato itself is lost in a large amount, and the state of mashed potato is restored after rehydration, and the f...

AI Technical Summary

Problems solved by technology

This production process fully dehydrates potatoes and makes them into dry powder. The production process consumes a lot of energy, causes a lot of raw material loss, low yield, and relatively high production costs.

And the water content of the obtained potato dry powder is less than 5%, so that the nutrients and moisture of the potato itself will be lost in a large amount, and the state of mashed potatoes will be restored after rehydration, and the fragrance and comprehensive nutritional components of the mashed potatoes cannot be maintained.

Moreover, in order to ensure the safety of the product and inhibit the growth of Helicobacter during storage, antioxidants and preservatives are added to greatly reduce the taste of mashed potatoes, which cannot reach the level of fresh food.

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