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Instant food production process of completely-new health potato and taro

A production process, a technology for porcupine potatoes, applied in food preparation, food science, applications, etc., and can solve problems such as harmful chemicals

Inactive Publication Date: 2006-07-19
陈义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Potato strips and taro chips on the existing market are all fried, puffed, and baked at high temperature. However, when the cooking temperature exceeds 120°C, the processed potato and taro cereals will produce a large amount of Acrylamide (acrylamine) and other harmful chemicals

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] The process steps of the embodiment of the present invention are as follows:

[0016] 1. Cut potatoes and taro into strips and slices, put them into a container, add 100‰ of water, 2-3% of salt, and 2-3% of rice wine, and soak for 60-80 minutes.

[0017] 2. Pick up the soaked French fries and taro chips and put them into a pot, add 100% by weight of water, 1-2% of rice vinegar, and 2-3% of lemon juice to cook.

[0018] 3. Blow the cooked French fries and taro chips with cold air.

[0019] 4. Dry the French fries and taro chips blown by the cold wind.

[0020] 5. Make the dried and cooked French fries and taro fries into finished products according to one of the following subsequent processes,

[0021] a) Dissolve sucrose and cold boiled water into sugar water, soak dried potato chips and taro chips for 5-10 minutes, pick up and dry, and then become sweet potato chips, potato balls, taro chips, and taro chips.

[0022] b) Use monosodium glutamate or chicken essence, e...

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PUM

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Abstract

The invention relates to a process for preparing a healthy instant foodstuff of potato and taro, taking potato and taro as raw material and preparing strip-type, sheet-like or circular shape product through water boiling and drying. The current French fries and taro sheet is made through baking and frying under high temperature, and a great deal of acrylamide which is a harmful chemical to human body is also produced, and the invention sloves the problem mentioned above. The product maintains the nutritional element of potato and taro and no harmful matter is produced in the process, and French fries and potato chips are in natural bulk and crisp without adding bulking agent.

Description

Technical field: [0001] The invention relates to a brand-new production process of healthy potato and taro ready-to-eat food. Background technique: [0002] Potato chips and taro chips on the existing market are all fried, puffed, and baked at high temperature. However, when the above-mentioned processed potato and taro cereals are cooked at a temperature exceeding 120°C, a large amount of Acrylamide (acrylamine) and other chemicals harmful to the human body. Invention content: [0003] The purpose of the invention is to provide a brand-new production process of healthy potato and taro instant food. The product prepared by the process can not only better retain the nutrients of potatoes and taro, but also is loose, crisp, good in taste, edible and convenient to store. [0004] The present invention is characterized in that the production process of the new healthy yam and taro instant food is that the yam and taro are used as raw materials, and cooked products in the sha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/217A23L19/10A23L19/18
Inventor 陈义
Owner 陈义
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