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 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 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.

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 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 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.