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A manufacturing method of potato jam

A production method and potato technology, applied in the directions of food preparation, application, food science, etc., can solve the problems of high starch content, low pectin and fructose content in potatoes, etc., and achieve easy storage, high nutritional value, good market prospects and sales. Foreground effect

Inactive Publication Date: 2015-08-26
李金新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Jam is a kind of seasoning that people like very much. Fruits are generally used, but potatoes have never been used because potatoes have high starch content and low pectin and fructose content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: Wash, peel and chop 1Kg of potatoes, then steam them for about 15 minutes, put them in a pot and mash them into mashed potatoes, add 0.5g of citric acid, and stir evenly. Heat the mashed potatoes to 110°C, add 600g of white sugar and stir, and keep warm at 90°C for 8 minutes. Add 8g of hot-melted gelatin, stir evenly, keep warm at 90°C for 10 minutes, then put it into a container, cover and seal it for storage.

Embodiment 2

[0017] Example 2: Wash, peel and chop 500g of potatoes, then steam them with 500g of carrots for about 10 minutes, put them in a pot after steaming until soft, mash and mix them into puree, add 0.5g of citric acid, and stir evenly. Heat the mashed potatoes to 100°C, add 500g of white sugar, stir, and keep warm at 80°C for 10 minutes. Add 8g of hot-melted gelatin, stir evenly, keep warm at 80°C for 10 minutes, then put it into a container, cover and seal it for storage.

Embodiment 3

[0018] Embodiment 3: 500g potatoes are washed, peeled and cut into fine pieces, then steamed with 500g carrots for about 10 minutes, mash the steamed soft carrots and put them into a pot with potatoes, add 0.5g citric acid, and stir evenly. Heat the mashed potatoes to 110°C, add 500g of white sugar and stir, and keep warm at 80°C for 7 minutes. Add 8g of hot-melted gelatin, stir evenly, keep warm at 90°C for 10 minutes, then put it into a container, cover and seal it for storage.

[0019] It should be noted here that after the jam is made, it needs to be sealed and stored. This is because it needs to be sterilized during the process or in the jam to ensure the sealing effect. The gelatin is dissolved by mixing well.

[0020] Flavoring agents can also be added in the present invention to facilitate the tastes of different groups of people.

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PUM

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Abstract

The present invention relates to the field of potato processing. The manufacturing method of potato jam is characterized by comprising the following the steps: (1) 1 Kg of potatoes are washed, peeled and chopped, then steamed for about 10-15 minutes until the potatoes are soft, and the steamed potatoes are put into a pot and mashed to be mashed potatoes, and 0.5 g of citric acid is added and stirred to be homogeneous; (2) the mashed potatoes are heated to 100-110 DEG C, and 500-600 g of white granulated sugar is added, stirred and kept at 80-90 DEG C for 5-10 min; (3) 8 g of hot melted gelatin is added to the mashed potatoes and the mixture is stirred to be homogeneous, and kept at 80-90 DEG C for 5-10 min, and then poured into a container, covered, sealed and stored. The processing of the potato jam provides a new processing path for potato processing, can solve the current problems of short storage period of potatoes and single variety of potato food, thereby promoting the development of the potato processing industry.

Description

technical field [0001] The invention relates to the field of potato processing, in particular to a method for preparing potato jam. Background technique [0002] At present, potatoes are mostly limited to fresh storage, fresh transportation, fresh sales, and fresh consumption. In the traditional dietary structure, more than 95% of potatoes are eaten fresh as vegetables, except in some areas where they are eaten directly as a staple food, and the direct consumption has been declining in recent years. Potato industry processing is mostly limited to processing into crude starch, making vermicelli, vermicelli, vermicelli, alcohol, etc., not only the quantity is small, but also the processing depth is not enough, the economic benefit is not high, and the digestion capacity is limited. In the vast potato planting areas, due to the lack of corresponding processing technology and the limitation of transportation conditions, most of the harvested fresh potatoes are mainly used as dr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/217A23L27/60A23L19/18
Inventor 李金新
Owner 李金新
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