Processing method of pre-cut potatoes

A processing method and potato technology, applied in food preservation, fruit and vegetable preservation, food science, etc., can solve problems such as complex processes, achieve the effects of improving production efficiency, prolonging storage or shelf life, and reducing loss

Inactive Publication Date: 2018-03-27
JIYANG COLLEGE OF ZHEJIANG A & F UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Chinese invention patent (CN 106689351 A) discloses a screening method for optimal conditions for inhibiting the browning of fresh-cut potatoes, using a mixed fresh-keeping solution composed of L-cysteine, ascorbic acid, and citric acid to soak and keep fresh, and assist ultrasonic treatment at the same time, The process is more complicated
Chinese invention patent (CN102349575A) discloses a fresh-cut potato anti-browning and fresh-keeping packaging technology, which uses traditional Chinese medicine, vitamins and amino acids to keep fresh-cut potatoes fresh, supplemented by modified atmosphere packaging, and the same process is relatively complicated

Method used

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  • Processing method of pre-cut potatoes
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  • Processing method of pre-cut potatoes

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Buy 1 kg of fresh, non-rotten, wounded, and germinated potatoes, wash off the surface soil, soak in 120ppm chlorine dioxide solution for 30 minutes, take it out, wash off the chlorine dioxide on the potato skin in a clear water pool, and then put it on a clean vegetable Peel and slice in the processing area. The thickness of the slices is 5mm. Prepare a composite fresh-keeping solution containing 0.3% bamboo leaf antioxidants and 0.1% calcium ascorbate. Pour the potato slices into the fresh-keeping solution and soak for 5 minutes, take them out and dry them, and use them for 15 *22mm composite vacuum packaging bags, 300 grams per bag, vacuum packed, stored in a 4°C refrigerator, and the shelf life can reach 12 days.

Embodiment 2

[0030] According to the processing method of embodiment 1, difference is that the concentration of chlorine dioxide solution is 150ppm.

[0031] The potato chips are divided into 15*22mm composite vacuum packaging bags, each bag is 300 grams, vacuum-packed, stored in a 4°C refrigerator, and the shelf life can reach 12 days.

Embodiment 3

[0033] According to the processing method of Example 1, the difference is that the proportioning of the composite fresh-keeping solution is: 0.2% by mass fraction of bamboo leaf antioxidant, 0.1% by mass fraction of calcium ascorbate, and the solvent is water.

[0034] The potato chips are divided into 15*22mm composite vacuum packaging bags, each bag is 300 grams, vacuum-packed, stored in a 4°C refrigerator, and the shelf life can reach 12 days.

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Abstract

The invention relates to a processing method of pre-cut potatoes. The processing method comprises the following steps of (1) sorting raw materials; (2) performing cleaning; (3) performing sterilization and removing residues; (4) performing rinsing; (5) performing peeling and splitting; (6) performing fresh keeping and color protection, wherein the step of performing fresh keeping and color protection comprises the substeps of performing soaking treatment on peeled and split potato slices, or peeled and split potato strips and peeled and split potato granules in a compound fresh keeping agent,and the compound fresh keeping agent is prepared from the following components in percentage by mass of 0.2-0.3% of a bamboo leaf antioxidant and 0.1-0.2% of calcium ascorbate, and water is used as asolvent; and (7) performing spin-drying and packaging. Through the adoption of the processing method, the storage life or the shelf life of the pre-cut potatoes can be effectively prolonged.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing and preservation, in particular to a processing method of pre-cut potatoes. Background technique [0002] Potatoes are highly nutritious and can be used as food or vegetables for cooking. They have been loved by consumers and highly valued by food processors for a long time. China is the largest potato producer in the world, accounting for about 20% of the world's output, but a large amount of potatoes produced in my country are mainly fresh food, with less processed products, while more than 80% of the potatoes produced in the United States are processed into Food, thereby improving the utilization rate and added value of potatoes, and also convenient for consumers to eat. Therefore, it is very urgent and necessary to strengthen and expand my country's potato deep processing technology, extend the potato industry chain, and promote the upgrading of the potato industry. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L5/41A23L5/20A23B7/154
CPCA23B7/154A23L5/276A23L5/41A23L19/12
Inventor 王允祥庞林江吉鹏路兴花成纪予宋玉胜石润润
Owner JIYANG COLLEGE OF ZHEJIANG A & F UNIV
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