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Method for producing instant potato

A production method and potato technology, applied in the field of instant potato production, can solve the problems of changing potato flavor and nutrient loss, and achieve the effects of maintaining original flavor, avoiding nutrient loss, and convenient eating

Inactive Publication Date: 2009-01-28
余朝昱 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But potatoes are easy to lose nutrients after frying, and various pastries also change the original flavor of potatoes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: the production method of instant potato, comprises the steps:

[0020] (1) cleaning fresh potatoes after grading;

[0021] (2) Drying the skin of the cleaned potatoes until there are no water drops on the surface;

[0022] (3) Potatoes after skin drying are vacuum-packed using a non-toxic, high-temperature resistant nylon-polypropylene composite film;

[0023] (4) Vacuum-packed and sterilized in steam at 100-120°C for 1-30 minutes. At the same time of sterilizing, the potatoes are also steamed, and can be eaten directly after opening the bag.

[0024] After sterilization, instant potatoes can be stored at room temperature for 6 to 10 months.

Embodiment 2

[0025] Embodiment 2: the production method of instant turning heart red potato:

[0026] (1) Clean the fresh heart-changing red potatoes after grading, and rub and peel the potatoes after cleaning;

[0027] (2) Cut the peeled red potato into two halves, and then dry the skin until there are no water drops on the surface, so that the unique texture of the red potato can be fully displayed and the aesthetic feeling of the product can be increased;

[0028] (3) After the skin is dry, add an appropriate amount of salt to season the potatoes, and then vacuum-pack the red potatoes with non-toxic and high-temperature resistant nylon-polypropylene composite film to the heart-changing red potatoes that have been cut into two halves;

[0029] (4) Vacuum-packed potatoes are steamed and sterilized at 70-100° C. for 5-120 minutes for sterilizing treatment. During the sterilizing treatment, the potatoes are also steamed and can be eaten directly after opening the bag.

[0030] After steril...

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Abstract

The invention provides a production method of an instant eating potato. The method comprises the steps that potatoes are selected, cleaned, dried until no bead on the surface of the potatoes, vacuum packing is carried out, then sterilization treatment follows, meanwhile, the potatoes are steamed, and the potatoes can be eaten after being unpacked. In the production method, the potatoes need not to be sliced, thus avoiding the loss of nutrients to the utmost extent; the instant eating potato is not fried, and the sterilization is carried out after the vacuum packing, therefore, the original flavor of the potatoes is maintained; the instant eating potato has the advantages of convenient eating, being nutritious and tasty, simple technology and convenient operation, which solves the problems that the potatoes are not easy for storage and inconvenient in eating, and provides an instant eating and nutritious potato product.

Description

technical field [0001] The invention relates to a production method of potato food, in particular to a production method of instant potatoes. Background technique [0002] Potatoes are annual herbs of the Solanaceae family. Also known as potatoes, yams, yam eggs, and potatoes (commonly known by people in Hong Kong and Guangzhou), etc. Tubers are edible and are important food and vegetable crops. Potatoes have high nutritional value and medicinal value. Generally, fresh potatoes contain 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Nutrients contained in 100g potatoes: calories 66~113J, calcium 11~60mg, phosphorus 15~68mg, iron 0.4~4.8mg, thiamine 0.03~0.07mg, riboflavin 0.03~0.11mg, nicotinic acid 0.4~ 1.1 mg. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour, and can supply a large amount of heat energy to the huma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23B7/00A23B7/005A23L19/18
Inventor 余朝昱赵倩
Owner 余朝昱
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