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Preservation method of fresh-cut potatoes

A technology for fresh-cut potatoes and fresh-keeping methods, which is applied in the field of vegetable preservation and fresh-cut vegetables. It can solve the problems of vegetable taste and nutritional damage, complex chemical components of preservatives, and failure to achieve fresh-keeping effects, and achieve reasonable soaking treatment time and improved Fresh-keeping effect, remarkable effect of fresh-keeping effect

Inactive Publication Date: 2013-01-02
张俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the above-mentioned fresh-keeping methods, the use of preservatives with simple ingredients often fails to achieve the desired fresh-keeping effect, and in the fresh-keeping methods with obvious effects, the used preservatives are often very complex in chemical composition, especially in inhibiting browning and antisepsis. Most of the preservatives used in anti-oxidation and anti-oxidation contain chemical substances such as sulfite, sodium pyrosulfate, sodium benzoate, alum, etc., which not only easily destroy the taste and nutrition of vegetables themselves, but also the residual components of these substances are not conducive to human health. , there are different degrees of food safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A method for preserving freshness of peeled whole potatoes (naked potatoes), comprising the following steps:

[0041] 1) Wash the fresh naked potatoes that have been selected, peeled, and eyes removed with flowing acidic electrolyzed water until the acidic electrolyzed water becomes clear, thoroughly washing the starch, enzymes and other residues on the surface of the naked potatoes . Requirements for electrolyzed water used: pH value 2.5, ORP ≥ 1.1V, available chlorine content 30mg / L;

[0042] 2) After dehydrating the surface of the naked potato washed in step 1), soak it in the pre-prepared preservative solution for 5 minutes for color protection and sterilization. The preservative contains 0.8wt% citric acid (pH=2) and 2wt% sodium chloride;

[0043] 3) Wash the naked potatoes soaked in step 2) with cold water that meets the drinking water hygiene standards and is not higher than room temperature, and then dry the surface with cold air at 20°C, between the naked pot...

Embodiment 2

[0047] A fresh-keeping method for fresh-cut potato chips, comprising the following steps:

[0048] 1) Cut the selected, peeled and eye-removed fresh potatoes into 90° fan-shaped potato chips with a thickness of 0.3cm and a radius of 2-3cm;

[0049] 2) Wash the potato chips cut in step 1) with flowing acidic electrolyzed water until the acidic electrolyzed water becomes clear, and thoroughly wash away the starch, enzymes and other residues on the surface of the potato chips. Requirements for electrolyzed water used: pH value 2.5, ORP ≥ 1.1V, available chlorine content 30mg / L;

[0050] 3) After dehydrating the surface of the potato chips washed in step 2), soak them in the pre-prepared preservative solution for 3 minutes for color protection and sterilization. The preservative contains 0.5wt% citric acid (2

[0051] 4) Wash the potato chips soaked in step 3) with cold water that meets the sanitary standards for drinking water and is not higher t...

Embodiment 3

[0055] A fresh-keeping method for fresh-cut potato shreds, comprising the following steps:

[0056] 1) Cut the fresh potatoes after selection, peeling and eye removal into potato shreds with a section of 0.3cm×0.3cm and a length of 5-8cm;

[0057] 2) Wash the shredded potatoes that have been cut in step 1) with flowing acidic electrolyzed water until the acidic electrolyzed water is clear, thoroughly washing the starch, enzymes and other residues on the surface of the shredded potatoes. Requirements for electrolyzed water used: pH value 2.5, ORP ≥ 1.1V, available chlorine content 30mg / L;

[0058] 3) After dehydrating the surface of the potato shreds washed in step 2), soak them in the pre-prepared preservative solution for 1 minute for color protection and sterilization. The preservative contains 0.5wt% citric acid (2

[0059] 4) Wash the shredded potatoes that have been soaked in step 3) with clean water that meets the drinking water standard...

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PUM

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Abstract

The invention provides a preservation method of fresh-cut potatoes, which comprises the following steps: 1) carrying out surface drying for fresh potatoes after the treatment of fresh-cut vegetable processing technology comprising washing after peeling or cutting; 2) soaking the potatoes dried in the step 1) in edible vegetable oil with the amount which is suitable enough to immerse the potatoes at a soaking temperature of 20-30 DEG C for 2 minutes; and 3) taking out the potatoes soaked in the step 2) and draining for 1-2 minutes, and storing at a temperature of 5-7 DEG C after pressure reducing packaging. The preservation method can further improve the preservation effect of the fresh-cut potatoes, and does not adversely affect the taste of the potatoes simultaneously, and the potatoes have no chemical residues and are convenient and sanitary to eat. The preservation method can also be widely applied in the preservation of other fresh-cut vegetables.

Description

technical field [0001] The invention relates to a fresh-keeping method for vegetables, in particular to a fresh-cut vegetable preservation method, in particular to a fresh-cut potato fresh-keeping method. Background technique [0002] Fresh-cut vegetables (fresh-cut vegetables) are a new type of vegetable processing products for household or catering industry, also known as partially processed or pre-prepared vegetables. [0003] In my country, the fresh-cut vegetable processing industry is emerging as a new food industry. Compared with traditional vegetable processed foods such as canned, quick-frozen, dried, pickled and fried, fresh-cut vegetables are natural, fresh, nutritious, hygienic and convenient, especially safe and environmentally friendly. Accelerating and people's attention to their own health, the continuous improvement of living standards and the rapid development of leisure consumption, fresh-cut vegetables are becoming more and more popular with urban consum...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/04
Inventor 张俊
Owner 张俊
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