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Processing process of potato thick soup

A processing technology and potato technology, applied in potato soup processing technology and aviation food production field, can solve the problems of unsatisfactory dish taste, single food taste, poor food taste, etc., and achieve rich variety, good taste and no loss of taste. Effect

Inactive Publication Date: 2016-06-08
NANJING WEIZHOU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, more and more passengers who come in are complaining about the single taste, monotonous variety and unsatisfactory taste of the food and beverage provided on the plane. Chain processing technology, keep the temperature below 18°C ​​throughout the process

Method used

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  • Processing process of potato thick soup
  • Processing process of potato thick soup
  • Processing process of potato thick soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0039] see figure 1 , a kind of potato puree processing technology of the present invention, comprises the steps:

[0040] 1) Raw material pretreatment

[0041] Take fresh and qualified potatoes and onions, wash and peel the potatoes, and slice to get potato slices, wash and slice the onions to get onion slices;

[0042] 2) Fried Bacon

[0043] Take a frying pan, add cooking oil, heat it up, when the cooking oil is hot, put in the bacon and stir-fry until the bacon dries up to get diced bacon, take it out and set aside;

[0044] 3) stir fry

[0045] Add 2500-3500g of onion slices obtained in step 1) to the oil pan, add 5-20g of fragrant leaves, heat up to 150-250°C on high heat, fry the onions until the onions become soft, add the potatoes obtained in step 1) 5000-7000g slices, stir-fry until the potato slices come out of water, add 50-70kg of water, add seasoning, the seasoning includes the following ingredients: salt 350-450g, chicken essence 50-150g, light cream 5-8kg; ...

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Abstract

The invention provides a processing process of potato thick soup. The processing process comprises the following steps: (1) pre-treating raw materials; (2) frying bacons; (3) stirring and frying; (4) bagging; (5) sealing; (6) cooling; (7) carrying out metal detection; (8) instantly freezing; and (9) packaging in boxes, labeling and storing. The processing process provided by the invention is used for preparing aviation catering foods; the potato thick soup prepared by the process is simple in processing process, high in dish quality and long in guarantee period; after the potato thick soup is heated, the mouth feel is good; and the aviation catering varieties are effectively enriched.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a potato soup processing technology for the production of aviation food. Background technique [0002] Airplane meals are the food and beverages provided to passengers by civil aviation aircraft during the voyage. Airplane meal dishes are determined by the airline, and are generally supplied by designated institutions that supply aircraft meals. They are made near the airport and delivered directly to the aircraft. When the aircraft stabilizes in the middle of the voyage, the flight attendant distributes them to passengers on trolleys. In-flight meals for different classes of passengers are different in terms of dishes, portions and costs. First-class and business-class airplane meals imitate high-end restaurants as much as possible in terms of food and meal procedures. Even so, they are always different from real restaurants. Airline meals for economy class...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L19/00A23L19/12
Inventor 罗波
Owner NANJING WEIZHOU FOOD CO LTD
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