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Potato breakfast porridge production method

A production method and potato technology, applied in the field of food processing, can solve the problems of limited nutrition, poor taste, unable to play a balanced diet, etc., and achieve the effects of balanced nutrition and improved taste

Inactive Publication Date: 2019-01-11
HUBEI SANJIE AGRI INDZATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is no shortage of techniques for making breakfast porridge from potatoes, but these products have limited nutrition, cannot play the role of a balanced diet, and the taste is not good in addition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of potato breakfast porridge, comprises the following steps:

[0026] S1, prepare potato fries:

[0027] A1. Select raw materials. Potatoes require tubers with neat shape, thin skin, smooth skin, fresh color, shallow and few bud eyes, and no pests and diseases;

[0028] A2. Wash and peel the potatoes, and then cut them into strips. The length of the potato strips is 5cm, and the cross-section size is 0.8cm×0.8cm;

[0029] A3. Add 0.5% salt to the blanching pot, the temperature of the blanching soup is 90°C, the blanching time is adjusted according to the thickness of the potato strips, and the potato strips are half-cooked;

[0030] A4. Cool the potato strips after blanching with nitrogen at a temperature of 15° C., so that the center temperature of the potato strips is lowered to below 10° C. to obtain fried potato strips;

[0031] S2. Raw material preparation:

[0032] B1. According to parts by weight, prepare 50 parts of fried potato c...

Embodiment 2

[0040] A kind of preparation method of potato breakfast porridge, comprises the following steps:

[0041] S1, prepare potato fries:

[0042] A1. Select raw materials. Potatoes require tubers with neat shape, thin skin, smooth skin, fresh color, shallow and few bud eyes, and no pests and diseases;

[0043] A2. Wash and peel the potatoes, and then cut them into strips. The length of the potato strips is 6cm, and the cross-sectional size is 0.9cm×0.9cm;

[0044] A3. Add 0.5% salt to the blanching pot, the blanching temperature is 92°C, the blanching time is adjusted according to the thickness of the potato strips, and the potato strips are half-cooked;

[0045] A4. Cool the potato strips after blanching with nitrogen at a temperature of 16° C. to lower the center temperature of the potato strips to below 10° C. to obtain fried potato strips;

[0046] S2. Raw material preparation:

[0047] B1. According to parts by weight, prepare 55 parts of fried potato chips, 12 parts of yam...

Embodiment 3

[0055] A kind of preparation method of potato breakfast porridge, comprises the following steps:

[0056] S1, prepare potato fries:

[0057] A1. Select raw materials. Potatoes require tubers with neat shape, thin skin, smooth skin, fresh color, shallow and few bud eyes, and no pests and diseases;

[0058] A2. Wash and peel the potatoes, and then cut them into strips. The length of the potato strips is 8cm, and the cross-section size is 1cm×1cm;

[0059] A3. Add 0.5% salt to the blanching pot, the blanching temperature is 95°C, the blanching time is adjusted according to the thickness of the potato strips, and the potato strips are half-cooked;

[0060]A4. Cool the potato strips after blanching with nitrogen at a temperature of 18° C., so that the center temperature of the potato strips is lowered to below 10° C. to obtain fried potato strips;

[0061] S2. Raw material preparation:

[0062] B1. According to parts by weight, prepare 60 parts of potato strips, 13 parts of yam,...

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PUM

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Abstract

The invention relates to the technical field of food processing, particularly to a potato breakfast porridge production method, which comprises: S1, preparing fried potato strips; S2, preparing raw materials, wherein 50-80 parts by weight of the fried potato strips, 10-15 parts by weight of common yam rhizome, 5-12 parts by weight of white granulated sugar, 5-12 parts by weight of red beans, 5-12parts by weight of peanuts, 5-12 parts by weight of coix seed, 5-12 parts by weight of raisins, 4-10 parts by weight of white fungus, 3-6 parts by weight of lotus seeds, 3-6 parts by weight of dried longan, 10-15 parts by weight of corn, 10-15 parts by weight of purple sweet potato, 20-40 parts by weight of black rice, 100-120 parts by weight of japonica rice, and 800-1000 parts by weight of waterare prepared; S3, decocting; S4, adding auxiliary materials; and S5, adding ingredients. According to the present invention, the balanced nutrition can be achieved by using the fried potato as the main raw material and combining with various auxiliary materials, and the fried potato has good taste so as to easily improve the taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing potato breakfast porridge. Background technique [0002] A healthy and reasonable diet includes a reasonable diet, natural and healthy food, balanced nutrition and a reasonable mix of nutrients. The so-called balanced nutrition refers to: low nutrition will cause the body's resistance to decrease and induce the occurrence of various diseases; Atherosclerosis, hypertension, coronary heart disease, diabetes and other diseases, and these diseases are life-threatening bane, premature aging of the human body. Research data show that unreasonable nutrition will shorten life expectancy by 5-7 years. Therefore, only balanced nutrition can benefit longevity. [0003] Potato, a perennial herb belonging to the family Solanaceae, has edible tubers and is the fourth most important food crop in the world, second only to wheat, rice and corn. Potatoes are also ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/18
CPCA23L7/10A23L19/18
Inventor 孙扬久孙云杰孙俊杰
Owner HUBEI SANJIE AGRI INDZATION