Preparation method of instant freshly cut potatoes

Abstract

The invention discloses a preparation method of instant freshly cut potatoes. Freshly cut potatoes are soaked by 0.5 to 3.0 percent of white vinegar solution to be soaked for 0.5 to 2h and are then bleached by clean water; the freshly cut potatoes are put into seasoning liquid so that the seasoning solution soaks the potatoes for 1 to 3cm; vacuum soaking is performed; vacuum pumping packaging is performed; steam sterilization is performed for 1 to 5min; cooling is performed to obtain a finished product. By using the method, the browning of the freshly cut potatoes can be inhibited; the textureof the freshly cut potatoes can be well improved. Through vacuum soaking, the conventional soaking process is combined with vacuum treatment; the operation is simple; the seasoning effect is obvious;the soaking time is short; the breeding and growth of microbes in the soaking process can be reduced. Raw potatoes are subjected to steam sterilization after vacuum soaking packaging; during sterilization, the potatoes are cooked; the texture of the instant freshly cut potatoes can be maintained; the sterilization goal can also be achieved, so that the product storage quality is effectively improved; the product shelf life is prolonged.

Description

technical field [0001] The invention relates to a preparation method of instant fresh-cut potatoes, in particular to a preparation method of instant fresh-cut potatoes with good storage properties. technical background [0002] Potatoes, also known as potatoes, artichokes, ground eggs, etc., are high-protein, high-starch, low-calorie foods, rich in various vitamins and mineral elements, and have high nutritional value and therapeutic health effects. my country is a big potato producing country with considerable annual output, but insufficient consumption. At present, more than half of our country's potatoes are used for fresh food, and the intensive processing is only about 10% of the annual output. The processed products mainly include starch and potato chips. The added value is low, so it is of great significance to study the deep processing of potatoes. Processing potatoes into ready-to-eat fresh-cut potatoes with different flavors can not only retain the nutrition and ...

AI Technical Summary

Problems solved by technology

In the present invention, the fresh-cut potatoes are directly vacuum-impregnated in the seasoning solution, then vacuum-packed, and finally steam-sterilized, so as to maintain the product texture and effectively inhibit the growth of microorganisms, and solve the problem of gas production and browning during the storage of instant fresh-cut potatoes , The problem of texture softening, prolonging the shelf life of products

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