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Sour and hot shredded potato and preparation method therefor

A potato shreds, hot and sour technology, which is applied in the field of hot and sour potato shreds and its preparation, can solve the problems that it is difficult to ensure a crisp taste, and achieve the effect of crispness preservation, high degree of flavor reduction, and high taste acceptance

Inactive Publication Date: 2017-03-29
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, although the existing shredded potato food has hot and sour stimulation after eating, it is difficult to guarantee a crisp and refreshing mouthfeel

Method used

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  • Sour and hot shredded potato and preparation method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of hot and sour potato shreds, comprising the following raw materials in parts by weight:

[0032] 100 parts of potato shreds, 15 parts of pepper, 3 parts of mature vinegar powder, 2 parts of spicy seasoning powder, 0.5 parts of chili powder, 0.2 parts of pepper powder, 2.4 parts of table salt, 0.4 parts of monosodium glutamate and 0.7 parts of balsamic vinegar. The chili adopts long pepper.

[0033] The preparation method of this hot and sour potato shreds comprises the steps:

[0034] (1) Raw material pretreatment: select high-quality, no mechanical damage, no disease potatoes and long peppers, clean the surface soil and other impurities; cut the long peppers into round slices, peel the potatoes and cut them into filaments (section 2.5mm*2.5mm), use Soak in clear water to prevent browning;

[0035] (2) Blanching treatment: mix 3 parts of mature vinegar seasoning powder and 147 parts of water evenly, heat to keep boiling, add 100 parts of potato shreds and 15 ...

Embodiment 2

[0040] The difference between this embodiment and Example 1 is that the preparation method of the hot and sour potato shreds of the present embodiment also includes the processing steps of freezing and keeping crisp after the seasoning treatment, specifically as follows:

[0041] Place the seasoned shredded potatoes and long peppers in a -25°C freezer to achieve a quick-freezing effect, inhibit microbial activity and enzymatic biochemical reactions, and prevent pectin substances from being decomposed by microbial metabolism and pectinase reactions, resulting in Lose brittleness. After freezing, the core temperature of the potato shreds should reach -16°C and keep for 1 hour.

Embodiment 3

[0043] A kind of hot and sour potato shreds, comprising the following raw materials in parts by weight:

[0044] 100 parts of potato shreds, 10 parts of pepper, 2 parts of mature vinegar powder, 1 part of spicy seasoning powder, 0.2 parts of chili powder, 0.1 part of pepper powder, 2 parts of table salt, 0.3 parts of monosodium glutamate and 0.5 parts of balsamic vinegar. The chili adopts long pepper.

[0045] The preparation method of this hot and sour potato shreds comprises the steps:

[0046] (1) Raw material pretreatment: select high-quality, no mechanical damage, no disease potatoes and long peppers, clean the surface soil and other impurities; cut long peppers into round slices, peel and cut potatoes into thin strips (section 2mm*2mm), and submerge them in clean water Soak to prevent browning;

[0047] (2) Blanching treatment: Mix 2 parts of mature vinegar seasoning powder and 98 parts of water evenly, heat to keep boiling, add 100 parts of potato shreds and 10 parts ...

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PUM

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Abstract

The invention discloses sour and hot shredded potato and a preparation method therefor. The sour and hot shredded potato comprises the following raw materials in parts by weight: 100 parts of shredded potatoes, 10-20 parts of pepper, 2-5 parts of mature vinegar powder, 1-3 parts of spicy and hot seasoning powder, 0.1-0.8 parts of chilli powder, 0.1-0.3 parts of zanthoxylum bungeanum maxim powder, 2-3 parts of salt, 0.3-0.6 parts of monosodium glutamate and 0.5-0.9 parts of aromatic vinegar. The sour and hot shredded potato has crisp and refreshing taste, sour and hot taste stimulation, and capable of achieving a crisp-protection effect and flavor restoration through a special process.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to hot and sour potato shreds and a preparation method thereof. Background technique [0002] Potatoes are flat in nature, have the effects of harmonizing the stomach, regulating the middle, strengthening the spleen, and replenishing qi; can improve gastrointestinal function, and have certain curative effects on gastric ulcer, duodenal ulcer, chronic cholecystitis, and constipation caused by hemorrhoids. Potatoes are also rich in potassium, which can effectively prevent high blood pressure. When the human body consumes too much salt, the sodium element in the body will be high, and the potassium will be insufficient to cause high blood pressure. Therefore, eating potatoes often can replenish the body with the required potassium in a timely manner; Cells have a health care effect. [0003] Traditional Chinese medicine believes that potatoes are "smooth in nature, sweet and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L27/10A23L27/14
Inventor 潘敏王化林魏本强洪仕诚
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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