Instant potato processing method

Abstract

The present invention discloses an instant potato processing method which comprises the following steps: step 1, pretreating; step 2, color protecting; step 3, rinsing: the color protected raw materials are rinsed with pure water and / or traditional Chinese medicine nutrient solution to remove the color protecting liquid and / or primarily processed raw material added nutritional elements remaining on the surface of the raw materials, and the rinsing time is controlled at 0.5-1.5 hours; step four, vacuum bagging, the rinsed raw materials are packaged and evacuated and the vacuum degree is controlled at 0.05-0.2 Mpa to obtain a semi-finished product; and step five, heat sterilizing, the semi-finished product in the water is heated for 30-50 min, the temperature is controlled at 80 DEG C-95 DEG C, and at the same time, the pasteurization is simultaneously conducted to obtain the finished product. The instant potato processing method processed product is complete in color, flavor and taste, convenient and fast, short in production cycle, stable in color and luster, simple in operation, and low in production cost.

Description

technical field [0001] The invention relates to a processing method used in the case of food processing. More specifically, the present invention relates to a method of processing ready-to-eat potatoes for use in the context of potato processing. Background technique [0002] Potatoes are cultivated from deep soil, absorbing the nutrients of the earth. Potatoes are listed as the best bowel cleansing food. Common potatoes include potatoes, sweet potatoes, sweet potatoes, purple potatoes, and cassava. The nutritional value of potatoes is very high. Experts have confirmed through research that potatoes are an effective anti-cancer product and the most effective intestinal cleansing food. The potato food market is very broad, and it can be used as vegetables, miscellaneous grains and starch. Potatoes are rich in nutrients. The most anti-cancer nutrients in the diet are β-carotene (vitamin A precursor), vitamin C and folic acid, and all three are abundant in sweet potatoes. ...

AI Technical Summary

Problems solved by technology

[0004] However, the current processed potato products generally have defects such as a large loss of nutrients, specific consumption groups, and no benefit to the human body, while fresh food has little nutritional loss but is very troublesome, and in the process of traditional instant potato processing There are technical problems such as easy discoloration (browning, loss of anthocyanins, etc.), easy to change taste, poor taste, and poor stability

[0005] For processed potato products, they have rich taste, long retention period, and a sense of satiety, but the consumption group is specific, generally younger people, and children and the elderly are rarely eaten, the main reason is that it is not good for the body absorption, it is easy to cause anger to rise, and there are many additives, food safety issues need to be verified, and traditional instant potatoes are not conducive to digestion, and the elderly

Images