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Refined potato-taro instant food

A potato and taro technology, which is applied in the direction of food science, can solve the problems such as the lack of ready-to-eat refined potato and taro instant food, slow sales and falling prices, damage to farmers and damage to agriculture, etc. Effect

Inactive Publication Date: 2017-06-20
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in the urban and rural food markets, there are many kinds of ready-to-eat stick foods, but there are no instant refined potato and taro instant foods that are scientifically formulated and processed with potatoes and taro as the main raw materials.
At the same time, with the continuous growth of the planting area and output of large-scale and characteristic agricultural potatoes and taro in various places, the amount of potatoes and taro that are generally in demand in the market and other processing requirements are extremely limited, which may easily lead to unsalable and price drops of potato and taro agricultural products and cause adverse consequences such as harm to farmers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: Potatoes and taro are cleaned and peeled with a cleaning machine, and the ratio of potatoes, yams, arrowroot, and artichokes according to the main ingredients is 6-5: 5-6: 1-3: 3 with 10 as the base rate -1 Weigh 60kg of potatoes, 50kg of sweet potatoes, 10kg of arrowroot, and 30kg of artichokes, cut them into strips with a shredder, and then steam them thoroughly with a steamer; The ratio is 0.4-0.6: 0.7-0.5: 0.3-0.1 Weigh 4kg of peanut oil, 7kg of light soy sauce, and 3kg of flavoring agent, and stir them into a slurry with a mixer. Then take 100 as the base rate, weigh the main material bar 700kg and the batching slurry 80kg according to the ratio of the main material bar and the batching slurry as 7-6:0.8-0.6, and put them into the mixer at the same time and stir them into strips to promote the peanut oil in the batching. , soy sauce, and seasoning infiltrate and wrap the main ingredients of potatoes, sweet potatoes, arrowroot, and potato strips, and t...

Embodiment 2

[0019] Embodiment 2: Potatoes and taro are cleaned and peeled with a cleaning machine earlier, and the ratio of potatoes, yams, arrowroot, and artichokes according to the main ingredients is 5.5: 5.5: 2: 2 and weighs 55 kg of potatoes, Yam 55kg, arrowroot 20kg, artichoke 20kg, cut into strips with a shredder, and then steamed and cooked thoroughly in a steamer; according to the proportion of peanut oil, light soy sauce, and seasoning in the ingredients, it is 0.5:0.6:0.2 and weighed Measure 5kg of peanut oil, 6kg of light soy sauce, and 2kg of flavoring agent, and stir them into a slurry with a mixer. Then take 100 as the base rate, weigh 650kg of the main material bar and 70kg of the ingredient slurry according to the ratio of the main material bar and the ingredient slurry of 6.5:0.7, and put them into the mixer at the same time and stir them into strips to promote the peanut oil and light soy sauce in the ingredients. Potatoes, yams, arrowroot, and yam sticks, which are inf...

Embodiment 3

[0022] Embodiment 3: Potatoes, taro are cleaned and peeled with cleaning machine earlier, take 10 as base rate, by the potato of major ingredient, potato, arrowroot, artichoke ratio is 5: 6: 3: 1 weighs potato 50kg, respectively. Yam 60kg, arrowroot 30kg, artichoke 10kg, cut into strips with a shredder, and then steamed and cooked thoroughly in a steamer; according to the proportion of peanut oil, light soy sauce, and seasoning in the ingredients, it is 0.6:0.5:0.1 and weighed Measure 6kg of peanut oil, 5kg of light soy sauce, and 1kg of flavoring agent, and stir them into a slurry with a mixer. Then take 100 as the base rate, weigh 600kg of the main material bar and 60kg of the ingredient slurry according to the ratio of the main material bar and the ingredient slurry of 6:0.6, and put them into the mixer at the same time and stir them into strips to promote the peanut oil and light soy sauce in the ingredients. Potatoes, yams, arrowroot, and yam strips, which are infiltrated...

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Abstract

The invention relates to a refined potato-taro instant food. The preparation method comprises: cleaning and peeling potato and taro by using a cleaning machine; by adopting 10 as a base rate, respectively weighing main materials such as potato, ipomoea batatas, maranta arundinacea l and solanum tuberosum l according to a ratio of 6-5:5-6:1-3:3-1, cutting into strips by using a cutting machine, carrying out water isolation cooking by using a cooking machine to achieve a cooked state, weighing ingredients such as peanut oil, light soy sauce and a flavoring agent according to a ratio of 0.4-0.6:0.7-0.5:0.3-0.1, stirring with a stirrer to form a mixing slurry, weighing the main material strips and the ingredient slurry according to a ratio of 7-6:0.8-0.6 by adopting 100 as a base rate, pouring into the stirrer, stirring to form a strip wrapped material, carrying out drying treatment for 25-35 min with a special drying machine, and packaging with a special packaging machine and a packaging box bag so as to obtain the refined potato-taro instant food with characteristics of high quality nutrition and unique flavor and suitable for all ages.

Description

technical field [0001] The invention relates to an instant food, in particular to a refined potato and taro instant food. [0002] technical background [0003] At present, in the urban and rural food markets, there are many kinds of instant bar food, but there is no instant refined potato and taro instant food that is scientifically formulated and processed with potatoes and taro as the main raw materials. At the same time, with the continuous growth of the planting area and output of large-scale and characteristic agricultural potatoes and taro in various places, the amount of potatoes and taro that are generally in demand in the market and other processing requirements are extremely limited, which may easily lead to unsalable and price drops of potato and taro agricultural products And cause adverse consequences such as hurting farmers and farmers. Therefore, it is necessary to invent a kind of food technology that uses a large amount of consumption of potatoes and taro a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L19/18
CPCA23V2002/00
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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