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Processing method of normal temperature stored and transported mashed potato

A technology of mashed potatoes and processing methods, applied in the field of food processing, which can solve the problems of loss of flavor substances, high logistics costs, and high energy consumption, and achieve the effects of reducing energy consumption, short heating time, and saving transportation costs

Inactive Publication Date: 2016-12-21
HENAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a processing method for storing and transporting mashed potatoes at room temperature, applying twin-screw extrusion cooking technology combined with aseptic filling and sealing technology to the processing of mashed potatoes, changing the existing production process of mashed potatoes, and providing a An efficient processing method for aseptic, ripened, normal temperature storage and transportation, and long shelf life mashed potatoes to overcome the problems of loss of flavor substances, high energy consumption, and large logistics costs in the existing production methods of mashed potatoes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method for storing and transporting mashed potatoes at normal temperature, which comprises the following steps: fresh potatoes are cleaned and peeled, cut into cubes with a size of 3 mm, pretreated, and then put the diced potatoes into a twin-screw extruder for extrusion Cooking and ripening; the technological conditions for extrusion cooking and ripening of diced potatoes: the temperature in the three zones is 60°C, 95°C and 125°C respectively, and the screw speed is 150rpm; the mashed potatoes that have been cooked and sterilized and cooled to 65°C enter the sterile The filling machine performs aseptic filling and sealing to realize storage, transportation and sales at room temperature, and the shelf life is more than one year.

Embodiment 2

[0019] A processing method for storing and transporting mashed potatoes at normal temperature, which comprises the following steps: fresh potatoes are cleaned and peeled, cut into cubes with a size of 4mm, pretreated, and then put the diced potatoes into a twin-screw extruder for extrusion Cooking and ripening; the technological conditions for extrusion cooking and ripening of diced potatoes: the temperatures in the three zones are 65°C, 100°C and 130°C respectively, and the screw speed is 180rpm; the mashed potatoes that have been cooked and sterilized and cooled to 75°C enter the aseptic The filling machine performs aseptic filling and sealing to realize storage, transportation and sales at room temperature, and the shelf life is more than one year.

Embodiment 3

[0021] A processing method for storing and transporting mashed potatoes at normal temperature, which comprises the following steps: fresh potatoes are washed and peeled, cut into cubes of 5 mm in size, pretreated, and then put the diced potatoes into a twin-screw extruder for extrusion Cooking; process conditions for extrusion cooking of diced potatoes: the temperatures in the three zones are 65°C, 105°C and 137°C respectively, and the screw speed is 200rpm; the mashed potatoes that have been sterilized and cooled to 85°C enter the aseptic tank through a closed pipeline. The machine is installed for aseptic filling and sealing to realize storage, transportation and sales at room temperature, and the shelf life is more than one year.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and concretely relates to a processing method of normal temperature stored and transported mashed potato. The method comprises the following steps: cleaning fresh potatoes, peeling the cleaned potatoes, cutting the peeled potatoes to form 3-5 mm square blocks, carrying out extruding steaming cooking on the square blocks, allowing the sterilized and cooled cooked mashed potato to go through a closed aseptic filling machine, and filling and sealing the machine to realize normal temperature storage, transportation and selling. The processing method of the mashed potato, combining a double screw extruding boiling technology with an aseptic filling and sealing technology, changes the present production technologies of the mashed potato, is a high-efficiency processing method of the aseptic, cooked and normal temperature stored and transported mashed potato with long shelf life, and can solve the problems of flavor substance loss, high energy consumption and large logistics cost of present mashed potato production methods.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for storing and transporting mashed potatoes at normal temperature. Background technique [0002] Potatoes, also known as ground eggs, yams, potatoes, etc., are important food and vegetable crops and industrial raw materials. Due to drought tolerance, thin ridges, high and stable yields, wide adaptability, complete nutritional components and long industrial chains, they are highly regarded all over the world. Valuable and widely grown throughout the world. Potato seeds are rich in starch, protein, minerals and vitamins. In addition, they are also rich in dietary fiber. The effects of anti-aging, laxative and detoxification can be described as "perfect food". [0003] At present, my country's potato planting area has expanded to about 80 million mu, with a total output of more than 80 million tons, accounting for about 26% of the world's t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L5/10A23P30/20
Inventor 王安建田广瑞魏书信李顺峰李静高帅平刘丽娜
Owner HENAN ACAD OF AGRI SCI
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