41 results about "Mashed potato" patented technology

A hand-held masher device for mashing of potatoes and like food stuffs; said device including a power unit providing a rotating shaft output; said device further including a masher assembly extending from said power unit; said masher assembly including a skirt element and a mashing element operating within said skirt element; characterized in that mashed potato and like food stuff is extruded through apertures disposed in a side wall of said skirt element; said masher assembly including internal guide surfaces; said guide surfaces in the form of an inverted portion of a conical structure depending from an underside of a supporting annular conical wall of said skirt element, and wherein upper portions of blades of said mashing element conform to said guide surfaces.

The invention discloses a preparation method of living nutrition powder. The method comprises the following steps: 1, selecting raw materials; 2, drying; 3, extracting; 4, filtering, and centrifuging; 5, carrying out vacuum concentration; and 6, drying. The living nutrition powder prepared in the invention contains a large amount of botanically active selenium, zinc, copper, chromium, rubidium and strontium, also contains multiple trace elements comprising manganese, iron, calcium, magnesium and fluorine beneficial to the health of human bodies and vitamins A, B, C and D, and also contains various amino acids beneficial to the human bodies, comparable with wild ginseng and Cordyceps sinensis in drug effects, so the mashed potato is a most effective selenium, zinc, copper, chromium, rubidium and strontium nutrition optimized-supplementing agent according with Chinese people's physique and absorbing level.

The invention relates to a preparation method of bread frozen dough added with mashed potato. The preparation method comprises the following steps: squeezing to remove moisture in the mashed potato and controlling the moisture content to be 45 to 55 percent; preparing wheat flour into wheat dough; then adding the mashed potato into the wheat dough to prepare the dough containing the mashed potato.According to the preparation method provided by the invention, the mashed potato, which is not dried, is used for replacing potato flour to prepare the wheat dough, so that the preparation cost can be reduced; after the dough is formed, the mashed potato is added, so that a wheat gluten structure is easier to form, the quality of a prepared product is more stable and the product has a relativelygood texture.

The invention relates to a food preparation way and particularly relates to a preparation way for summer-heat relieving mashed potato. The summer-heat relieving mashed potato is prepared from the following components in parts by weight: 1,000 parts of fresh potatoes, 60-100 parts of dried tangerine or orange peel, 30-70 parts of hawthorns, 20-30 parts of chicken's gizzard-membranes, 60-90 parts of lotus leaves, 90-120 parts of honey, 20-40 parts of salt, 20-50 parts of roses, 40-50 parts of dried fruits and 20-40 parts of mints. The summer-heat relieving mashed potato disclosed by the invention is suitable for all kinds of people to eat, rich in nutrition, capable of supplementing various vitamins and sodium salts needed for a human body, capable of relieving summer-heat and fatigue and increasing appetite, fragrant in smell, bright in color, capable of refreshing, especially suitable for taste of the young, and good in market prospect, the preparation method is simple, and the cooking way is healthy.

The invention relates to a sugar-free spicy curry bread, characterized by comprising the materials with the weight percent: (1) outer skin: eggs 150-900 parts, sugar-free modifier 10-50 parts, middle wheat gluten 200-800 parts, baking powder 2-10 parts, barm 2-10 parts, mashed potatoes 2-10 parts, bread powder 10-100 parts; (2) filling: chicken 100-300 parts, onion bulb 1-2, garlic meat 2-5 parts, mixed bean 10-200 parts, milk sachet 5-10 parts, preserved chicken sauce 5-10 parts, pepper 0.1-1 parts, millet power 1-10 parts, spicy cooking materials 1-10 parts, liquid edible oil 20-100 parts. The inventive sugar-free spicy curry bread is mellow in taste, delicious in flavor, fragrant and soft in mouth feel, particularly for the breakfast of the diabetics.

The invention relates to a digestion-helping potato vinegar beverage and a processing method. The processing method includes: selecting raw materials, preparing mashed potato, preparing fermentation liquid (first fermentation liquid), preparing bacillus aceticus reinforcing microspheres having photosensitive decomposition characteristics, adding bacillus aceticus fermentation liquid (second fermentation liquid), sourness-sweetness adjusting powder and agarose immobilized laccase for phenol removal, and filling. Through synergism of bacillus aceticus and aspergillus niger in a proper condition,certain unfavorable flavor ingredients in potato juice can be converted, and many aroma enhancement substances are generated, so that flavor of the potato juice is improved obviously. An obtained final product contains a lot of flavor ingredients of fermented products, so that the flavor ingredients contain acetic acid, so that the beverage is endowed with taste of the acetic acid, digestion of food is facilitated, and the beverage is suitable for most of people to drink.

The present invention discloses a preparation method of a semi-finished mashed potato brick. The preparation method comprises the following steps: preparing conventional mashed potatoes, preparing a modification auxiliary agent, conducting pre-modifying, concentrating and dehydrating, and molding, and conducting secondary freezing to obtain a finished product. The semi-finished mashed potato brickprepared by the method can be stored for a long time and has advantages of favorable plasticity, stability and restorability.

The invention discloses a mashed potato making machine, including a bracket, a boss is fixed on the top of the bracket, a rotating shaft passes through the center of the boss, one end of the rotatingshaft is fixed with a turntable, and a plurality of crushing rods are fixed on the rotating shaft, the crushing rods are perpendicular to the rotating shaft and evenly distributed on the side wall ofthe rotating shaft far away from one end of the turntable at intervals, the side of the boss far away from the turntable is clamped with an aggregate shell, the bottom of the bracket is fixed with a motor, and the output shaft of the motor is connected with the turntable through a transmission belt. The mashed potato making machine uses a motor to drive a rotating shaft to rotate at a high speed,so that a crushing rod stirs at a high speed, and a stirring and crushing area without dead corners can be formed in the aggregate shell, thus saving time and labor; at the same time, the aggregate shell can be clamped with the boss to ensure the safety and hygiene of the food production process.

The invention discloses a method for making healthcare vinegar from the mashed potato production waste potato peel through semi-continuous fermentation in a liquid-state deep fermentation tank. The potato peel is rich in potassium (2,600mg / 100g) and calcium (260mg / 100mg), multiple vitamins (Vb, Vc), antioxidant active substances and the like. The potato peel is subjected to liquefaction, cellulose hydrolysis, saccharification and alcohol fermentation, and then the wine is fermented for 15 hours in a liquid-state self-suction fermentation tank to obtain the potato peel healthcare vinegar with acidity of 4.5%, wherein the potassium ion content of the vinegar is up to 520mg / 100g, and the calcium ion content is 130mg / 100g. In liquefaction cooling, an external plate heat exchanger is adopted to force the cooling, a semi-continuous fermentation process is adopted in acetic fermentation, and double effects of energy conservation and high efficiency are realized.

The present invention discloses a preparation method of mashed potato pastries. In a pretreatment procedure, passion fruit raw juice is used, so that potatoes are not blackened or oxidized, besides, atissue structure of surface layers of the potatoes is preliminarily changed, and development of a subsequent modification procedure is facilitated. A starch retrogradation preventing inhibitor and astarch retrogradation preventing treatment process are used and can realize an effect of inhibiting starch retrogradation. The mashed potato raw material content is as high as 90-95% in the mashed potato pastries prepared by the method, and the mashed potato pastries have a true sense of potato pastries, fill a market blank and have a huge market space.

The present invention discloses kidney strengthening and deficiency reinforcing flavoring capsicol and processing technology thereof, and relates to the technical field of food processing. The capsicol is mainly prepared from dried chilli, rapeseed oil, duck, Luffa cylindrica, cucumbers, lotus leaves, mashed potatoes, sweet olive tea powder, mussel meat powder, coffee juice, dried shrimp powder, okra powder, lotus seed extract, Chinese wolfberry extract and Chinese yam extract. The capsicol is bright in color, strong in capsicol spiciness, moderate in density and good in taste. With the preparation of a special decoction for downbearing internal heat, the capsicol not only becomes delicious and health care, but also makes people do not have to worry about the problem of excessive internal heat; in addition, the dried shrimp powder, the okra powder and other ingredients also have kidney strengthening and deficiency reinforcing effects, and eating the capsicol contributes to physical health with the collocation of traditional Chinese medicines including the lotus seed extract, the Chinese wolfberry extract, etc.

The invention relates to a mashed potato making method and equipment thereof. The equipment comprises a mashing device and an auxiliary material adding device, the mud beating device comprises a mud beating barrel, a material receiving barrel, a cutter plate, a screen plate and a driving part; and the auxiliary material adding device comprises an auxiliary material box, an air pump and a telescopic electric control valve. The method comprises the following steps: selecting raw materials; after cleaning and peeling, cooking for 20 to 45 minutes; putting the material into a mashing device for crushing, mashing and stirring, and adding the auxiliary materials into the potatoes through the auxiliary material adding device; and freezing, drying, crushing and packaging. According to the making machine, potatoes are crushed, mashed and stirred through a sheet-shaped net knife made of the multiple steel wires in a criss-cross mode, the existing mashing machine is combined with a stirring machine, and mashed potatoes are not prone to adhering to the net knife due to the small contact surface. Due to the adoption of a pneumatic jet divergent auxiliary material adding mode, the auxiliary materials are added more uniformly, the uniform stirring time is effectively saved, the uniform mixing effect is also improved, and the uniform taste is ensured.

The invention discloses a method for realizing concentration and dehydration of mashed potatoes through physical modification. By the method, concentration and dehydration can be performed within a normal temperature range of 10-50 DEG C, physical modification, concentration and dehydration of the mashed potatoes can be successfully realized without low-temperature freezing or a high-temperature environment of over 60 DEG C, and nutritional ingredients in the mashed potatoes can be well reserved. By the method, the water content of the mashed potatoes can be reduced to 20-30% from conventional80-85%, the dehydration effect is obvious, and storage, transportation and subsequent industrial production of the mashed potatoes are facilitated.

The present invention discloses a nutrition rice and vegetable roll. The rice and vegetable roll is prepared from the following raw materials in parts by weight: 100-200 parts of rice, 30-60 parts of beef, 60-90 parts of nori, 20-50 parts of ketchup, 20-40 parts of mashed potatoes, 10-20 parts of soy sauce, 10-15 parts of olive oil, 6-18 parts of yellow wine, 5-10 parts of edible salt, 12-20 parts of sesame seeds and 5-8 parts of rock sugar water. Advantages of the invention are that: the rice and vegetable roll is prepared by carefully blending a variety of ingredients, is rich in nutrition and reasonable in collocation, is suitable for allaying hunger or being used as a snack to eat, and is safe and convenient.

A provided potato detumescence patch comprises a fixed patch body, the middle of the fixed patch body protrudes upwards, so that a containing cavity is formed in the bottom face of the fixed patch body, meanwhile, an attaching part is formed on the outer edge of the bottom face of the fixed patch body, and a peelable release patch body adheres to the attaching part; and a potato tanning piece is placed in the containing cavity, and an extruding part which protrudes outwards and is used for extruding potato pieces to soften the potato pieces or rubbing the potatoes into mashed potatoes is arranged on one side, facing the release patch, of the potato tanning piece. The potato detumescence patch has the advantages of being convenient to fix, effectively moisturizing and improving the detumescence effect of the potato chip.

The invention discloses a making method of nutritional convenient potato, mutton and bone paste balls. The method comprises the following steps of thoroughly cleaning potatoes, peeling the potatoes, putting the peeled potatoes into a special crushing machine, and processing the potatoes into fresh mashed potatoes of which the fineness is 50 meshes; processing mutton into mutton stuffing, and performing stirring to prepare formed balls; steaming the formed balls in a steamer for 20 minutes; and putting the steamed and cooled balls into a vacuum bag for storage or cold storage, or performing storage at normal temperature after sterilization and preservation treatment. The nutrient loss and the production cost are reduced, and the taste of the balls is improved.

The invention provides a mashed potato texture stabilizer, a mashed potato product, a preparation method and application thereof, and belongs to the technical field of food processing. According to the mashed potato texture stabilizer, the mashed potato powder, the modified starch and the unicellular algae slurry are reasonably proportioned, and the obtained mashed potato texture stabilizer overcomes the problems that in the prior art, mashed potatoes are poor in stability, the deep processing requirement cannot be met, and the stabilizing method is high in cost. According to the method, the mashed potatoes are stored for 96 hours, so that the texture index values of hardness, viscosity, adhesiveness and cohesiveness of the mashed potatoes within 96 hours reach 82.2%-103.9%, 74.5%-89.9%, 80.19%-160.7% and 84.8%-130.4% of fresh mashed potatoes, the fragrance of the mashed potatoes is reserved, starch retrogradation is avoided, the mashed potatoes can be further processed into other products, the preparation is convenient and safe, and the processing requirements in industrial application can be met.

The invention relates to a gluten-free whole potato yogurt cake containing mashed potatoes, which is prepared from raw materials comprising: coarse mashed potatoes, high-pressure homogeneous mashed potatoes, ultra-high pressure-enzymatically modified mashed potatoes, and high-pressure micro-jet Nano potato mash, non-modified starch, modified starch, milk, complex bacterial suspension, yeast, food glue, plant-derived polyphenols, protein, sugar, eggs, edible oil and water. The gluten-free whole potato yogurt cake provided by the invention overcomes the defects of wheat yogurt cake and potato yogurt cake, does not contain gluten, is suitable for people allergic to wheat or celiac disease patients, has comprehensive nutritional components, and has health care functions.

The invention discloses a sesame-flavored mashed potato freeze-dried food in the technical field of freeze-dried foods. The method is characterized in that a sesame sauce not lower than 10% is used for providing sesame fragrance to increase delicious taste and nutrition at the same time, potato mash such as Chinese yam mash, sweet potato mash, potato mash or taro mash not lower than 50% is used as a structural connection material, a proper amount of seasoning, color mixing and blending nutrition composite materials are added, and freeze-dried food in various shapes can be prepared, can be directly eaten, and can be used as a food additive. The mashed sweet potato freeze-dried food can also be brewed with warm water to be eaten as an instant fast food, so that the provided sesame-flavor mashed sweet potato freeze-dried food can be obtained. The method is characterized in that the shelf life of the freeze-dried food prepared by using the sesame sauce and the mashed potatoes as main materials is not less than 3 years at normal temperature, the freeze-dried food is beneficial to digestion and health after being eaten, particularly, the sesame sauce provides the sesame flavor to increase the delicious taste, more consumers can love the food, and the blank in the prior art is filled.

The invention provides a preparation method of chipless potato chips, and relates to the technical field of potato chip processing. The preparation method of the chipless potato chips mainly comprisesthe steps of auxiliary material preparation, potato treatment, mashed potato preparation, drying and crushing, raw material mixing, rolling shaping, high-temperature baking and the like. According tothe method, the defects in the prior art are overcome, the potato chips are prepared by rolling after the potatoes are prepared into the mashed potatoes and the filtrate of various spices and seasonings are added, the phenomenon that chip scraps fall off when the potato chips are eaten is effectively prevented, people can eat the potato chips conveniently, and meanwhile the eating taste of the potato chips is improved.

The invention relates to a processing device, in particular to a device for processing mashed potatoes. The mashed potato processing device provided by the invention is time-saving, labor-saving, simple and high in manufacturing efficiency. The device for processing the mashed potatoes comprises a bottom plate, a first supporting frame, a motor, a rotating shaft supporting block, a charging barrel, a cutting knife and the like, the first supporting frame is arranged on the right front side of the bottom plate, the motor is installed at the top of the first supporting frame, the rotating shaft supporting block is rotationally arranged in the right middle of the bottom plate, and an output shaft of the motor is connected with the rotating shaft supporting block; a charging barrel is arranged on the right side of the bottom plate, and a cutter is rotationally arranged in the middle in the charging barrel. By arranging the discharging mechanism and the cleaning mechanism, the discharging mechanism conveys potatoes into the charging barrel, a cutting knife rotates to smash the potatoes, the cutting knife rotates to drive the cleaning mechanism to convey clean water into the charging barrel to better smash the potatoes, and meanwhile the effect of cleaning the charging barrel is achieved.

The invention relates to household equipment, and particularly relates to household automatic mashed potato pressing equipment. The technical problem to be solved is to provide the household automatic mashed potato pressing equipment which can automatically extrude mashed potatoes, is convenient for people to collect, is convenient for feeding and is simple to operate. The household automatic mashed potato pressing equipment comprises: a base which is provided with a plurality of first fixing rods, a mashed potato pressing basket arranged between the first fixing rods, a potato pressing mechanism arranged between the first fixing rods, and a mashed potato discharging mechanism, wherein the mashed potato pressing basket is matched with the potato pressing mechanism; and the mashed potato discharging mechanism is arranged on the mashed potato pressing basket. According to the invention, the potato pressing mechanism is arranged so that potatoes are conveniently mashed, mashed potatoes are fine and smooth, and people can conveniently collect the mashed potatoes through the mashed potato discharging mechanism; and by arranging the automatic mechanism, the potatoes can be automatically extruded, operation of people is facilitated, and time of people is saved.

The invention discloses a chocolate honey glutinous rice cake and a preparation method thereof, and relates to the field of food processing. The raw materials include: glutinous rice flour, sticky rice flour, mashed potatoes, chocolate, sugar, extract; the production method is as follows: (1), preparation of raw materials; (2), production of leather; (3), production of fillings; (4), Glutinous rice cake production. Compared with the traditional craft, the chocolate honey glutinous rice cake of the present invention has the advantages of unique flavor, silky taste, satisfying different tastes of consumers, simple and feasible preparation method and the like. The sensory quality of the chocolate honey glutinous rice cake prepared by this method is good through the sensory experiment.

The invention belongs to the technical field of making mashed potatoes, in particular to a processing equipment for potato food production; comprising a processing box, a feed port, a discharge port, a motor and a controller; the motor is located at the top of the processing box, and its output The end runs through the top of the processing box and extends to the inside of the processing box. The part of the output end of the motor located in the processing box is fixedly connected with a rotating shaft, and the end of the rotating shaft close to the output end of the motor is covered with a No. No. 1 turntable and No. 2 turntable are in contact with the bottom of the processing box; there is a diversion net between the No. 1 turntable and the top of the processing box, one end of the diversion net is fixed to the No. 1 turntable, and the other end rotates with the top of the processing box connection, the diversion net is made of elastic material; scissors are set between the No. 1 turntable and No. 2 turntable, and the scissors are arranged symmetrically based on the rotating shaft; the invention has novel structure and ingenious design, which can quickly turn potatoes into Mashed Potatoes, which improves the efficiency of making mashed potatoes.

The invention relates to a method for detecting a potato addition amount in a staple food product. The method for detecting the potato addition amount in the staple food product mainly comprises the following steps: (1) preparing a sample; (2) performing pretreatment on the sample; (3) using the isotope ratio mass spectrometry for detecting to obtain a stable isotope relative ratio of carbon, nitrogen, hydrogen and oxygen; and (4) performing qualitative and quantitative analysis by means of a chemometric method, determining whether the potato is added or not by means of discriminant analysis,and determining the amount of addition by means of a multiple linear regression equation. Compared with the prior art, the method for detecting the potato addition amount in the staple food product has the advantages of simple operation, convenient and rapid, high detection efficiency, high accuracy, good stability and reproducibility; no method for detecting the potato content in potato productsexists in the current national standard; and the invention not only can qualitatively determine whether the product adds the mashed potato or not, but also can quantitatively analyze the addition amount of the mashed potato, which has a good market application prospect.