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Hot and sour diced potatoes

A technology of diced potatoes, hot and sour, applied in the direction of food preservation, food ingredients as antimicrobial preservation, food ingredients as taste improvers, etc. The effect of enriching flavor and nutrients, enhancing gastrointestinal function, and increasing nutrients

Inactive Publication Date: 2017-07-21
蚌埠市乔峰农业蔬菜专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Now potatoes are mostly sold as fresh fruits in the market, and most of the deep-processed products are French fries. The product is single. Potato chips are fried at high temperature, resulting in a lot of nutrient loss and high fat content. Regular consumption will lead to obesity, cardiovascular and cerebrovascular diseases, and harm the human body. Produce very big harm, therefore, the market needs a kind of healthy potato deep-processing product, and also do not sell hot and sour diced potatoes on the market at present

Method used

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  • Hot and sour diced potatoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A hot and sour diced potato, made from the following parts by weight of raw materials: potato 63, corn flour 21, broad bean flour 12, lactic acid bacteria 3, Angel baker's yeast 3, seasoning 1.6, tuckahoe extract 0.7, white peony extract 0.7 , Vitamin C 0.04.

[0027] For the broad bean flour, the mature broad bean seeds are removed from the seed coat and placed in water. The amount of water added is 8 times the weight of the broad bean seeds, heated and boiled until the volume is 1 / 2 of the original size, the broad bean seeds are taken out, and the shells are removed. Put it into the water of boiled broad beans again, continue to heat until there is no obvious moisture, and continue to stir fry until the moisture content is 8-10%, and crush to 60 mesh to obtain broad bean flour.

[0028] The lactic acid bacteria are composed of the following strains by weight: Lactobacillus acidophilus 11, Lactobacillus delbrueckii 11, Lactobacillus bulgaricus 6, and Kefir 3.

[0029] The se...

Embodiment 2

[0045] A kind of hot and sour potato diced, made from the following raw materials in parts by weight: potato 64, corn flour 22, broad bean flour 13, lactic acid bacteria 4, Angel baker's yeast 4, seasoning 1.7, tuckahoe extract 0.8, white peony extract 0.8 , Vitamin C 0.05.

[0046] For the broad bean flour, the mature broad bean grains are removed from the seed coat and placed in water. The amount of water added is 9 times the weight of the broad bean grains, heated and boiled until the volume is 1 / 2 of the original volume. The broad bean grains are taken out, the shells are removed, and the broad bean kernels Put it in the water of boiled broad beans again, continue to heat until there is no obvious moisture, stir fry until the moisture content is 8-10%, crush to 60 mesh to obtain broad bean flour.

[0047] The lactic acid bacteria are composed of the following species by weight: Lactobacillus acidophilus 12, Lactobacillus delbrueckii 12, Lactobacillus bulgaricus 7, and Kefir 4. ...

Embodiment 3

[0053] A hot and sour potato diced, made from the following raw materials: potato 65, corn flour 23, broad bean flour 14, lactic acid bacteria 5, angel baker's yeast 5, seasoning 1.8, tuckahoe extract 0.9, white peony extract 0.9 , Vitamin C 0.06.

[0054] For the broad bean flour, the mature broad bean grains are removed from the seed coat and placed in water. The amount of water added is 10 times the weight of the broad bean grains, heated and boiled until the volume is 1 / 2 of the original volume, the broad bean grains are taken out, the shells are removed, and the broad bean kernels Put it in the water of boiled broad beans again, continue to heat until there is no obvious moisture, stir fry until the moisture content is 8-10%, crush to 80 mesh, and obtain broad bean flour.

[0055] The lactic acid bacteria are composed of the following species by weight: Lactobacillus acidophilus 13, Lactobacillus delbrueckii 13, Lactobacillus bulgaricus 8, Kefir 5.

[0056] The seasoning is com...

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Abstract

The invention mainly relates to the technical field of foods and discloses hot and sour diced potatoes. The hot and sour diced potatoes are made from potatoes, corn meal, broad bean powder, lactic acid bacteria, Angel bread yeast, seasonings, poria cocos extract, white paeony root extract and vitamin C. The raw materials are rich, the hot and sour diced potatoes are balanced in nutrition, palatable in sourness and spicy, crisp, tasty and refreshing, products and methods of deep potato processing on the market are increased, and the added value of the potatoes is increased, so that the income of farmers is increased by 26.7% compared with sold fresh potatoes. The potatoes are cleaned and peeled and then are instantly put in hot water, the activity of polyphenol oxidase can be inhibited, potato browning is avoided, bright color and luster are kept, meanwhile the hot water can accelerate gelatinization of starch on the surface of the potatoes, the loss of the starch in the potatoes is reduced, the crispy taste of the diced potatoes is increased, the soaked potatoes are put in a steamer for steaming, the loss of nutrients in the potatoes is reduced, and potato fragrance is kept.

Description

Technical field [0001] The present invention mainly relates to the field of food technology, in particular to a hot and sour diced potato. Background technique [0002] Potatoes are rich in nutrients and easy to digest and absorb. They can be used as human's second staple food. They are rich in starch, protein, vitamins, dietary fiber and mineral elements. They can nourish the stomach, strengthen the spleen and dampness, prevent intestinal diseases, reduce blood sugar and reduce blood sugar. Fat, beautify the skin, relieve swelling, is one of the favorite vegetables. [0003] Nowadays, potatoes on the market are mostly sold as fresh fruits, and most of the deep-processed products are French fries. The product is single. The potato strips are fried at a high temperature, and the nutrients are lost, and the fat content is high. It causes great harm. Therefore, the market needs a healthy deep-processed potato product, and there is no hot and sour potato diced on the market. Summary ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L7/104A23L11/00A23L5/40A23L5/10A23L5/41A23L33/15A23L29/00A23L3/3463A23L33/105A23L11/50
CPCA23L3/3463A23V2002/00A23V2400/155A23V2400/137A23V2400/123A23V2400/113A23V2250/76A23V2250/21A23V2250/708A23V2250/1614A23V2300/24A23V2200/048A23V2200/16A23V2200/10A23V2200/32A23V2200/14A23V2300/10A23V2200/324A23V2200/30
Inventor 乔峰
Owner 蚌埠市乔峰农业蔬菜专业合作社
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