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Processing method of potato balls

A processing method and potato technology are applied in the functions of food ingredients, food preservation, fruit and vegetable preservation and other directions, which can solve the problems of poor taste and appearance, high starch content, difficult storage, etc., and achieve reduced time, simple process steps, The effect of increasing safety

Inactive Publication Date: 2017-07-04
浦北县龙腾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Potato is a kind of vegetable that people love, and it can be made into various delicious dishes. However, due to the high starch content in potatoes, it is not easy to store after being made into semi-finished products, and it will change color in a short time. The appearance and appearance will also deteriorate, so people are in urgent need of a potato product that can be stored for a long time and whose nutrients are not easy to lose, to meet the demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The processing method of potato balls is characterized in that it comprises the following preparation steps:

[0033] 1) Select fresh potatoes and wash them;

[0034] 2) Prepare the traditional Chinese medicine liquid, concentrate it into a paste with a relative density of 1.2 for subsequent use;

[0035] 3) Steam and boil the potatoes, peel them, and make mashed potatoes;

[0036] 4) Mix the mashed potatoes and the paste with a weight ratio of 100:8 and mix them evenly. At a frequency of 110KHz and a temperature of 35°C, ultrasonically treat them for 80 minutes, then add sweet potato powder 8% of the weight of the mashed potatoes and mix evenly to obtain a mixture , seasoning, pill making, sterilization, quick freezing, and bagging.

[0037] The preparation method of the Chinese medicine liquid is as follows: take the following raw materials in parts by weight: 32 parts of Panda Hai, 10 parts of Digupi, 16 parts of Clematis, 1 part of Hemp Seed, mix evenly, and add 1...

Embodiment 2

[0042] The processing method of potato balls is characterized in that it comprises the following preparation steps:

[0043] 1) Select fresh potatoes and wash them;

[0044] 2) Prepare the traditional Chinese medicine liquid, concentrate it into a paste with a relative density of 1.19 for subsequent use;

[0045] 3) Steam and boil the potatoes, peel them, and make mashed potatoes;

[0046] 4) Mix the mashed potatoes and the paste with a weight ratio of 100:9 and mix them evenly. At a frequency of 105KHz and a temperature of 38°C, ultrasonically treat them for 70 minutes, then add 10% of the weight of the mashed potatoes and mix them evenly to obtain a mixture , seasoning, pill making, sterilization, quick freezing, and bagging.

[0047] The preparation method of the described traditional Chinese medicine liquid is: take the following raw materials by weight: 27 parts of Panda Hai, 12 parts of Digupi, 13 parts of Clematis, 2 parts of Hemp Seed, mix evenly, and add 11 parts of...

Embodiment 3

[0052] The processing method of potato balls is characterized in that it comprises the following preparation steps:

[0053] 1) Select fresh potatoes and wash them;

[0054] 2) Prepare the traditional Chinese medicine liquid, concentrate it into a paste with a relative density of 1.17 for subsequent use;

[0055] 3) Steam and boil the potatoes, peel them, and make mashed potatoes;

[0056] 4) Mix the mashed potatoes and the paste with a weight ratio of 100:10, and ultrasonically treat them for 65 minutes at a frequency of 100KHz and a temperature of 40°C, then add 12% sweet potato powder by weight of the mashed potatoes and mix evenly to obtain a mixture , seasoning, pill making, sterilization, quick freezing, and bagging.

[0057] The preparation method of the described Chinese medicine liquid is: take the following raw materials by weight: 23 parts of Panda Dahai, 15 parts of Digupi, 11 parts of Clematis, 3 parts of Hemp Seed, mix evenly, add all raw materials with a weigh...

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Abstract

The invention belongs to the technical field of food processing and especially relates to a processing method of potato balls. The processing method includes the steps of: 1) selecting fresh potatoes and cleaning the potatoes; 2) preparing a traditional Chinese medicine liquid and concentrating the traditional Chinese medicine liquid into a paste for later use; 3) steaming the potatoes and peeling the potatoes to prepare mashed potato; 4) mixing the mashed potato with the paste, performing ultrasonic treatment, adding sweet potato powder, accounting for 8-16% by weight of the mashed potato, and uniformly mixing the components to prepare a mixture, and seasoning the mixture, shaping the mixture into potato balls, sterilizing and quick-freezing the potato balls, and packaging the potato balls in bags. By means of the processing method, the potato balls can be preserved for a long time and nutrients are not liable to lose.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for processing potato balls. Background technique [0002] Potato (scientific name: Solanum tuberosum L.), a perennial herb belonging to the Solanaceae family, with edible tubers, is the fourth most important food crop in the world, second only to wheat, rice and corn. Potatoes are also called ground eggs, potatoes, potatos, etc., the tubers of Solanaceae plants. Together with wheat, rice, corn, and sorghum, it has become the world's top five crops. [0003] The ingredients contained in general fresh potatoes: starch 9-20%, protein 1.5-2.3%, fat 0.1-1.1%, crude fiber 0.6-0.8%. Nutrients contained in 100g potatoes: energy 318 kJ, calcium 5-8mg, phosphorus 15-40mg, iron 0.4mg-0.8mg, potassium 200-340mg, iodine 0.8-1.2, carotene 12-30mg, thiamine 0.03~0.08mg, riboflavin 0.01~0.04mg, nicotinic acid 0.4~1.1mg. Potatoes can be used to treat stomach pain, ribs, carb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L19/10A23L33/105A23B7/154
CPCA23B7/154A23V2002/00A23V2200/30A23V2200/32A23V2250/21A23V2250/1614
Inventor 高金彰
Owner 浦北县龙腾食品有限公司
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