Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fresh-keeping processing technology of fast-food fresh-cutting potato

A fresh-cut potato and processing technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of microbial growth, easy to change, and flavor decline, and achieve automation, convenient storage and transportation, and industrialized production Effect

Inactive Publication Date: 2012-12-19
甘肃省农业科学院农产品贮藏加工研究所
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality of complete fresh-cut potatoes is more likely to change than that of raw materials because they have met the requirements for use, so the usual storage and shelf life is only about one week, and the high starch content of potatoes after cutting can easily lead to physiological aging and tissue damage. Browning, texture softening, flavor loss and microbial growth, etc., the production and distribution of fresh-cut potatoes must have certain equipment and technology, especially cold chain conditions to meet the requirements of storage and sales

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Requirements for raw materials: fresh potatoes with smooth surface, normal color, no germination, no green, large and firm potato pieces, no pests and diseases, and no artificial or mechanical damage.

[0024] 2. Potato preservative used: prepared according to the following mass percentages:

[0025] Citric acid 0.2%

[0026] Sodium Erythorbate 0.08%

[0027] Sodium pyrophosphate 0.15%

[0028] The rest is pure water.

[0029] Soak the selected potatoes in clean water, wash off the sludge, and disinfect with a disinfectant, and then use a stainless steel knife or inserter to cut into 2-4mm thick potato shreds.

[0030] Immediately put the cleaned and cut potato shreds into the compound potato preservative and soak for 5 minutes, remove and drain, put them into a polyethylene multi-layer laminated bag, and microwave the packaged fresh-cut potatoes in microwave equipment for 1 minute , Store at 0°C after taking out the seal.

Embodiment 2

[0032] 1. Requirements for raw materials: fresh potatoes with smooth surface, normal color, no germination, no green, large and firm potato pieces, no pests and diseases, and no artificial or mechanical damage.

[0033] 2. Potato preservative used: prepared according to the following mass percentages:

[0034] Citric acid 0.4%

[0035] Sodium Erythorbate 0.1%

[0036] Sodium metabisulfite 0.3%,

[0037] The rest is pure water.

[0038] Soak the selected potatoes in clean water, wash away the sludge, and disinfect them with a disinfectant, then cut them into 10-40mm thick diced potatoes with a stainless steel knife.

[0039] Immediately put the cleaned and cut diced potatoes into the compound potato preservative and soak for 5 minutes, take out and drain, put them into an ethylene / vinyl alcohol copolymer multi-layer laminated bag, put the packaged fresh-cut potatoes in the microwave equipment Medium microwave for 1.5 minutes, take out and seal and store at 4°C.

Embodiment 3

[0041] 1. Requirements for raw materials: fresh potatoes with smooth surface, normal color, no germination, no green, large and firm potato pieces, no pests and diseases, and no artificial or mechanical damage.

[0042] 2. Potato preservative used: prepared according to the following mass percentages:

[0043] Citric acid 0.2%

[0044] Sodium Erythorbate 0.08%

[0045] Sodium pyrophosphate 0.15%

[0046] Sodium metabisulfite 0.3%

[0047] The rest is pure water.

[0048] Soak the selected potatoes with clean water, wash away the sludge, and disinfect with a disinfectant, and then cut them into 5-10mm thick potato strips (or slices) with a stainless steel knife.

[0049] Immediately put the cleaned and cut potato strips (or slices) into the compound potato preservative and soak for 5 minutes, take out and drain, put them into a polyethylene terephthalate multi-layer laminated bag, and pack them The fresh-cut potatoes were microwaved in microwave equipment for 1 minute, tak...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the field of processing vegetables and fruits in a fresh-keeping mode, in particular to a fresh-keeping processing technology of fast-food fresh-cutting potatoes, comprising the following steps of: selecting raw materials; cleaning; peeling; soaking in a fresh-keeping agent; dewatering; bagging; microwaving; storing in a sealing mode; particularly (1) selecting raw potatoes, cleaning, sterilizing, after peeling, keeping the shapes of the whole potatoes or cutting the potatoes into needed edible shapes; (2) placing the whole peeled potatoes or the cut fresh-cutting potatoes into a potato fresh-keeping agent, soaking 3-8 minutes, fishing out and dewatering; (3) packing the dewatered fresh-cutting potatoes by a multilayer pressed-film composite packing bag without sealing; (4) microwaving the packed fresh-cutting potatoes 1-3minutes in a microwave device and taking out to seal; and (5) storing the sealed and packed fresh-cutting potatoes at the temperature of 0-12DEG C. The fresh-keeping processing technology of the fast-food fresh-cutting potatoes can realize automatic flow operation and can generate a half-ripe potato product which has constant quality and long storage time and is convenient to eat.

Description

technical field [0001] The invention relates to the field of fresh-keeping processing of fruits and vegetables, in particular to a fresh-keeping processing technology of fast food fresh-cut potatoes. Background technique [0002] Potatoes have been highly valued by consumers and food processors for a long time due to their rich nutrition, both food and vegetables and deep processing potential. In recent years, the demand for potatoes in my country and the world market is still increasing. At present, potatoes The annual global output value of the industry is more than 100 billion US dollars. China is the largest potato producer in the world, with an annual output of more than 62 million tons, accounting for about 20% of the world's output. However, according to statistics, a large number of potatoes produced in China are mainly fresh food, and there are few processed products, while in the United States, more than 80% of the potatoes produced are processed into food, thereby ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/153
Inventor 田世龙李梅颉敏华李守强葛霞张永茂
Owner 甘肃省农业科学院农产品贮藏加工研究所
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com