63 results about "Jacket potato" patented technology

The invention relates to a method for processing oil-free fresh-cut potato chips; the method is as follows; the potato chips treated with cold bleaching are subject to continuous high temperature steaming to dehydrate and fully cook the surface, the well cooked oil-free potato chips are sent into a seasoning machine and blended with seasoning dry powder, the potato chips with even seasoning are processed with crisp savory baking on a continuous crisp savory baking device and no edible oil is used in the whole processing procedure; the shape of the fresh-cut potato chip is a thick or thin corrugated sheet shape with the thickness from 1.2mm to 1.8mm, the potato chip is steamed in a continuous high temperature steaming machine with the temperature from 30 DEG C to 100 DEG C for 5-8 minutes; the produced oil-free potato chip not only has the flavor of fried or baked potato chips, but also protects the original fragrance of potatoes to the utmost extent; the potato chip well preserves nutritive ingredients, has crisp and savory taste, does not use any additive, and is safe for eating and suitable for industrial production by adopting flow operation and high automation degree.

The invention discloses equipment for producing mashed potato from raw potatoes. The equipment comprises a cleaning device for cleaning potatoes, a peeling device for peeling cleaned potatoes, a leaching device for leaching peeled potatoes, a steaming device for steaming peeled potatoes, and a mashing device for mashing steamed potatoes which are arranged in sequence. By the equipment, potatoes can be cleaned, peeled, steamed and mashed effectively and rapidly, raw potatoes can be made into mashed potato rapidly, the processing efficiency of mashed potato is increased, and the labor cost is saved.

The invention relates to a potato steamed bread with tea aroma. The potato steamed bread is prepared by the following raw materials: 1000 parts of fresh potatoes, 80-100 parts of yeast powder, 80-100 parts of green tea, 40-60 parts of chrysanthemum, 300-400 parts of honey, 60-75 parts of matcha powder and 550-600 parts of water. The preparing method comprises the following steps: weighting the raw materials in proportion; heating water to 65-70 DEG C and soaking the green tea and the chrysanthemum for 10-15min, and then adding the yeast powder and stirring when temperature drops to 40 DEG C; steaming the potatoes with high temperature steam, taking out and peeling off the potatoes, mashing the potatoes into mashed potato, adding honey in the mashed potato when the temperature drops to 40-45 DEG C and stirring evenly, gradually adding the water in which green tea, chrysanthemum and yeast powder are soaked, kneading the mixture to a dough, and placing the dough for 2.5-3 hours at the temperature of 28-30 DEG C; taking out the potato dough, kneading the potato dough while scattering matcha powder, twisting the potato dough to a long bar with an oval cross section after evenly and throughly kneading, cutting the long bar evenly and transversely, steaming the cut long bar in a steamer for 8-10 min, turning off fire, waiting for 2-3min and then taking out the potato steamed bread.

Provided are oil-cooked or baked potatoes having a small water content, having good texture, having good storage stability, for example, being crispy even after the passage of time and free from deterioration in taste due to a rancid odor of the oil or fat used for them, having good flavor and being excellent in blandness. Oil-cooked or baked potatoes of the present invention comprise 3 to 50 wt. % of an oil or fat composition containing 2 wt. % or less of a monoglyceride and 15 wt. % or greater but less than 50 wt. % of a diglyceride having, as a constituent fatty acid, 15 to 100 wt. % of a ω3 unsaturated fatty acid having less than 20 carbon atoms.

A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially dried potato slice and then expanding the potato slice. Alternatively, the expanded potato slice is compressed again.

The invention discloses a processing method of potato sticks formed by vacuum low-temperature deep-frying. The potato sticks are processed through the following steps: preparing raw materials of potatoes; cooking the potatoes; extruding the cooked potatoes into mashed potatoes; weighing whole potato flour, and mixing the whole potato flour and the mashed potatoes so as to obtain a mixture; forming the mixture into potato sticks; baking the formed potato sticks; freezing the baked potato sticks; deep-frying the frozen potato sticks; and performing oil removal. The potato sticks disclosed by the invention are processed by combining forming and baking with a vacuum low-temperature deep-frying technology, the original color, the original fragrance, the original taste and nutrient components of the potatoes are reserved, the mouth feel of the potato sticks is crisp, and other kinds of vegetables are added, so that the color of products is rich, and the potato sticks have the characteristics of being nutrient and delicious.

The invention provides a litchi snack food and a processing method thereof. The processing method for the litchi snack food includes extracting frozen litchi fresh fruit pulps and cured mashed potatoes, coating the cured mashed potatoes on the surface of the litchi fresh fruit pulps, and subjecting the litchi fresh fruit pulps coated with the cured mashed potatoes to microwave freeze drying to obtain the litchi snack food. According to the litchi snack food and the processing method thereof, the cured mashed potatoes are coated on the litchi fresh fruit pulps, a processing mode of the microwave freeze drying is combined, so that the processing method has the advantages that the energy consumption is low, the efficiency is high, colors, fragrance, flavor and appearance of raw materials are fully maintained, nutrition ingredients are protected to the maximum degree, good crisp and puffing properties of the litchi snack food are achieved, besides, complete litchi fresh fruit pulps are maintained in the litchi snack food, the visual effect is intense, and the market effect is enhanced.

The invention discloses a processing process for strip potato chips. The processing process is sequentially performed according to the following steps of stirring, mixing flour, rolling, embossing, cutting in a rolling way to mold, spraying oil before baking, baking, spraying oil after baking, dispersing flavoring, and packaging into finished products. The single shape and the single taste of baked potato chip foods can be avoided, and the requirement of people on a potato chip product is changed.

The invention discloses potato food as well as a preparation method thereof. The potato food comprises the following raw materials: potato bodies and ingredients, wherein the ingredients can be one or more than one of coco powder, shredded coconut stuffing, glucose powder, sweetened bean paste, food grain powder and dried fruit particles. The preparation method of the potato food comprises the following steps of preparing the raw materials, cooking, soaking with sugar, grinding, re-forming, blending and the like. Full-potatoes are adopted as the raw materials of the potato food; since the potato food is prepared by baking, so that the original nutrition of the potatoes is retained; the defects of the potato-type raw material, such coarse fiber and poor mouthfeel, are overcome and moreover the potato food has the special flavor of baked potatoes; in addition, since no salt, aginomoto or pigment is in the formula, the potato food is nutritional and safe, and is beneficial to the health of human beings.

The invention belongs to the field of food processing, and relates to a preparation method of potato and coarse cereal cakes namely products which are made by using potatoes as a staple food through rational nutrition collocation of the potatoes and local featured products. According to the preparation method disclosed by the invention, potato whole powder, triticum aestivum powder, coarse cereal powder and the like are used as raw materials, and the potato and coarse cereal cakes are prepared through the following steps of mixing the raw materials in a certain proportion, spraying salt water to a dough mixing machine for mixing so as to obtain dough, performing normal-temperature fermentation for 30min, and after the dough is fermented completely, performing extruding and kneading with a dough kneading machine for 30-40min, so as to form uniform stable dough; enabling the uniform stable dough to be pressed to be level and thin, performing cutting to obtain cakes of 100cm2, wrapping fillers which are prepared in advance with the cakes, and performing shaping in a special mold for compression so as to obtain shapes of different mounting patterns; and performing baking in a baking oven of 200 DEG C for 30min, taking out the baked potato and coarse cereal cakes for airing for 30min, and performing packaging so as to obtain finished products. According to the preparation method disclosed by the invention, potato products are deeply developed, and the application range of the potato products as the staple food is enlarged. The potato and coarse cereal cakes are reasonable in collocation, rich in nutrition, and beneficial for healthy food and drink. The potato and coarse cereal cakes are complete in shape, bright in color, moderate in sour and sweet degrees, loose and soft in tissue and chewy in mouth feel.

The invention discloses a mashed potato fried dough twist making method. The method comprises the following steps that wheat flour, mashed potatoes, aluminum-free baking powder, baking soda, white granulated sugar, beaten eggs and water are mixed and stirred for 5 min, and initial mixed dough is obtained; shortening, wheat gluten and whole milk powder are added to the initial mixed dough, stirringis conducted for 5 min, and kneaded dough is obtained; the kneaded dough is fermented, and fermented dough is obtained; the fermented dough is pressed into a patch, and a fried dough twist green bodyis made; the fried dough twist green body is deep-fried, and mashed potato fried dough twists are obtained. The mashed potatoes completely retain all nutrients of the potatoes, and nutrient loss is prevented. The mashed potatoes are added in the fried dough twists, the nutrient element types of existing fried dough twists can be increased, and a large amount of dietary fiber and vitamin which areenriched in the mashed potatoes can bring part of fat and cholesterol which are contained in the fried dough twists away from the intestinal tract of a eater; therefore, nutrition of the mashed potato fried dough twists is rich and reasonable, and the health requirements of the human body are better met.

Potatoes are processed to develop baked and fried flavors and aromas. The are baked to create a number of characteristic baked flavors and textures. When fried, a whole other group of flavors and textures is achieved. To avoid damage to the discrete potato pieces that are prepared in processing and are desired in the final product, the process entails baking potatoes; pressing the potatoes to a predetermined thickness; freezing the potatoes; breaking the potatoes into discrete pieces; drying the discrete pieces to form a skin thereon and preferably lightly brown the surfaces; and freezing and packaging the pieces. Oven heating will be sufficient to provide a browning effect to a light golden to golden brown color and form a skin on the exterior surface of exposed potato pulp, both important to the preparation of the best product.

The invention discloses extruded baked potato chips and a preparation method thereof. The potato chips are prepared from potato snow powder as a main raw material and water as an auxiliary material, and are prepared by extrusion and baking. The potato chips specifically comprise the following raw materials in parts by weight: 15-80 parts of potato snow powder, 0-35 parts of corn grits, 0-45 partsof rice, 0-30 parts of millet, 0-30 parts of corn flour, 0-20 parts of edible starch, 0-8 parts of grease, 15-30 parts of water and 3-10 parts of a flavoring agent. The potato chips are prepared fromthe potato snow powder as a main raw material, and are prepared by extrusion and baking, so that the fat content of the potato chips is reduced, and meanwhile, nutrient elements are prevented from being damaged; by optimizing the manufacturing process, the mouth feel effect is improved without adding a swelling agent; by adding coarse grain auxiliary materials with reasonable proportion, various trace elements, proteins and dietary fibers are supplemented, so that the nutrition structure is improved; and the preparation process is simple and controllable, the raw materials are common and cheap, and the method has important popularization value.

The invention discloses instant purple sweet potato powder. The instant purple sweet potato powder is prepared by the following raw materials in parts by weight: 60-100 parts of whole purple sweet potato powder, 10-30 parts of diluted baked potato essence, 0.05-0.3 part of Aspartame, 0.1-0.5 part of sodium carboxymethylcellulose, 0.1-0.5 part of soyabean lecithin, 10-20 parts of maltodextrin, and 5-15 parts of non-dairy creamer; the diluted baked potato essence is prepared by mixing liquid baked potato essence with whole purple sweet potato powder at the mass ratio of 1 to (5-15). By preparing purple sweet potato to be whole powder, and mixing with a proper amount of an sweetening agent, an emulsifier, an anti-caking agent, edible essence and the like, to form the brewing type instant purple sweet potato powder food, all nutrient contents of the whole purple sweet potato powder are used, the brewing property, mouth feel and palatability of the sweet potato powder are improved greatly, no waste is generated during the whole production process, and the variety of the purple sweet potato powder food is enriched further.

The invention discloses pearl milk tea made from mashed potatoes and a making method thereof and belongs to the technical field of processing and making of cold drink food. The pearl milk tea made from mashed potatoes is easy to make, rich in nutrient and quite popular with customers. The pearl milk tea is a mixture of cooked pearl pills and a milk tea solution. The making method includes the steps that the milk tea solution is prepared, the cooked mashed potato pearl pills are prepared, and the pearl milk tea is prepared. Balls in the size of pearls are cooked and cooled into the pearl pills according to the following steps that firstly, the balls in the size of pearls are placed in a slight-boiling pot to be boiled for 1-2 minutes through a slight fire and then are boiled to emerge from the water through a big fire, then the balls are fished out and washed in cold water, and the preparation work of the cooked pearl pills is finished.

A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially dried potato slice and then expanding the potato slice. Alternatively, the expanded potato slice is compressed again.

The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. In one preferred form, the product will be in the form of baked potato pieces with the skin attached, preferably having a moisture content of from about 70 to about 75% and flavor and texture profiles characteristic of optimally baked potatoes. A process and an apparatus for preparing the potatoes and a packaged form are also provided. The process calls for freezing a baked potato and subdividing the potato into discrete pieces of a size of from about 0.5 to about 1.5 inches, preferably by means comprising at least one roller pair comprising a plurality of rotatably mounted blades with cutting edges angularly offset (FIG. 7) or diagonally-opposed, spaced cutting blades (FIG. 7).

A fanning plate for a baked potato provides an arched top surface to fan out the slices of a Hasselback potato during the seasoning and baking process, allowing the potato slices to crisp properly, as well as raised rims and endcaps to keep the seasonings contained and prevent a mess. Multiple plates may be easily stacked for compact storage.

The invention discloses a potato cooking method. The cooking method needs the following materials in parts by weight: 1000 parts of fresh potatoes, 90-135 parts of chrysanthemum, 80-100 parts of green tea, 120-150 parts of honey, 100-120 parts of red wine and 65-100 parts of green tea powder. The cooking method comprises the following steps of: weighing the materials in parts by weight for future use; cleaning, peeling and shredding the potatoes; mixing and grinding the shredded potatoes with the chrysanthemum and the green tea, and filtering out and keeping excessive water; grinding and filtering the mixture without the excessive water to obtain a mixture I; pouring the honey and the red wine into the mixture I for uniformly blending; pouring the blended mixture to a mould, and baking the mould in an oven at 110 DEG C before the baked mould is taken out; brushing the filtered water kept in the second step to the surface of the potatoes, and baking the potatoes in the oven; getting out the baked potatoes, uniformly scattering the green tea powder on the surfaces of the potatoes; and checking and packaging the potatoes.

The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. In one preferred form, the product will be in the form of baked potato pieces with the skin attached, preferably having a moisture content of from about 70 to about 75% and flavor and texture profiles characteristic of optimally baked potatoes. A process and an apparatus for preparing the potatoes and a packaged form are also provided. The process calls for freezing a baked potato and subdividing the potato into discrete pieces of a size of from about 0.5 to about 1.5 inches, preferably by means comprising at least one roller pair comprising a plurality of rotatably mounted blades with cutting edges angularly offset (FIG. 7) or diagonally-opposed, spaced cutting blades (FIG. 7).

The invention discloses a making method of rose flower and potato hamburgers. The making method comprises the steps of preparing materials, roasting potatoes and the like. The making method disclosed by the invention has the advantages that a conventional Yuannan making method of roasting the potatoes is perfectly combined with a Western hamburger making method, a Western making method of mashed potatoes, a Western making method of salad and the like, and Western food materials such as butter and cheese are also combined. According to the making method disclosed by the invention, the food materials of the potatoes, rose flowers and pineapples, which are difficult to be matched for eating, are perfectly matched together. The rose flower and potato hamburgers made by the making method disclosed by the invention are united in mouth feel, fixed in steps and quantified in components, and can be in batched and large-scale production. The production cost of the rose flower and potato hamburgers is reduced, and the rose flower and potato hamburgers has high market popularization potential.

The invention discloses a preparation method of curry-chicken-potato hamburgers. The preparation method of the curry-chicken-potato hamburgers comprises the following steps: preparing raw materials, roasting the potatoes and so on. The preparation method of the curry-chicken-potato hamburgers has the following advantages: the cooking method of the traditional Yunnan dish, i.e., the roasted potatoes, and the cooking method of the western dish, i.e., the hamburgers, are perfectly combined in the preparation method of the curry-chicken-potato hamburgers; the cooking methods of the other western dishes, i.e., the mashed potatoes, the salad and so on, are also combined; moreover, the western food materials, i.e., the butter, the cheese and so on, are also combined. Thus, the prepared curry-chicken-potato hamburgers are uniform in taste, fixed in steps, and quantized in ingredients, so that the curry-chicken-potato hamburgers are suitable for batch production and large-scale production. In addition, the curry-chicken-potato hamburgers and the preparation method thereof are reduced in production cost, so that the curry-chicken-potato hamburgers and the preparation method thereof have very strong market promotion potential.

A fanning plate for a baked potato provides an arched top surface to fan out the slices of a Hasselback potato during the seasoning and baking process, allowing the potato slices to crisp properly, as well as raised rims and endcaps to keep the seasonings contained and prevent a mess. Multiple plates may be easily stacked for compact storage.

The invention discloses a preparation method of a potato chip type reprocessed cheese and a product thereof. The preparation method comprises the steps that 1, raw materials except a potato product are evenly mixed, heated, stirred and emulsified to obtain a material solution A; 2, the potato product is added while the material solution A is stirred, and the material solution A and the potato product are evenly stirred to obtain dough B; 3, the dough B is conveyed to a rolling mill and rolled into wrappers; 4, the rolled wrappers are conveyed into a roll-cutting forming machine to be subjectedto roll-cutting forming; 5, the wrappers formed through roll cutting are conveyed to a full-automatic baking line to be baked; 6, baked potato chips are conveyed to a cooling line and are rapidly cooled, fragments are removed, and the potato chips are packaged to obtain the potato chip type reprocessed cheese. The delicious and healthy potato chip type reprocessed cheese is provided for the firsttime, and requirements of consumers are met.

The invention discloses pineberry potato chips. The pineberry potato chips comprise pineberries, mashed potatoes, black rice flour, black pinenut kernel flour, edible salt, maltitol, water, Korean ginseng, China roses, desmodium styracifolium, stevia rebaudian, hawthorn fruits and pawpaw powder. A preparation method comprises the following specific steps that (1) pineberry juice is prepared; (2) a nutrient solution is prepared; (3) nutrient sauce is prepared; (4) potato chip blanks are prepared; (5) deep-fried potato chips are prepared; (6) after being centrifugally deoiled, the nutrient sauce is smeared to the deep-fried potato chips, and a finished product can be obtained through vacuum packaging. The nutritional ingredients of potatoes are kept to the largest extent, the pineberries, black pinenut kernels and other fruits and vegetables and coarse cereals are added, the Korean ginseng, the pawpaw powder and the like with high nutritive value are used as raw materials of the potato chips, the nutritional ingredients of the potato chips are greatly enriched, and the prepared potato chips are delicious in taste and have a certain health care function.

The invention discloses a stably conveyed potato bubble processing method which includes the steps of mixing, standing, rolling, laminating, forming, baking and the like. The proportion of grease andflour in the total content of raw materials is reasonable, the flour is reasonable in gluten degree, and forming of potato bubbles is facilitated. A layered structure is formed inside a flour blank formed by rolling, laminating and cutting, the flour blank is conveyed by a conveyor with an automatic conveying belt deviation-checking device, flour blank conveying stability is ensured, and high-quality guarantee is provided for expansion of the flour blank into the potato bubbles. When the flour blank is baked, expanding agents are heated and decomposed to generate gas, the gas is concentrated inside the flour blank, dough of the flour blank is expanded into hard bubbles, so that a product is in a unique bubble shape, and the potato bubbles are formed. Besides, the baked potato bubbles not only keep inherent crispness, fragrance and nutrition of potato products such as potato chips, but also have non-fried, low-oil and low-salt healthy features and are excellent in quality, unique in flavor, not hard dry, crispy, tasty, refreshing and free from falling of broken bits.

The invention relates to purple sweet potato and sweet potato powder. The powder comprises the following components in percentage by weight: 65-75% of sweet potato whole powder, 10-20% of non-dairy creamer, and 10-20% of purple sweet potato powder. The purple sweet potato and sweet potato powder is prepared by compounding and mixing the components. The purple sweet potato and sweet potato powder can be prepared into baked products of mashed purple sweet potato and sweet potato in a simple, convenient and quick way. A fixed amount of hot water is added into the purple sweet potato and sweet potato powder to accomplish the preparation process, the troubles of peeling, slicing and boiling of the sweet potato and other raw material pretreatment processes and weighing, mixing and preparing of the raw materials in the material preparation process are avoided, and the production process is greatly simplified. The purple sweet potato and sweet potato powder is a powder product and relatively easy to store and keep. The baked products of mashed purple sweet potato and sweet potato prepared by the purple sweet potato and sweet potato powder have attractive appearances, a delicate mouth feel, a strong burnt smell of the baked sweet potato and a strong flavor smell of the purple sweet potato, so that the baked products are all good in color, flavor and taste.