A preparation method for comprehensive utilization of edible cassava and its products and applications

A technology for cassava and fresh cassava, applied in food science and other directions, can solve the problems of high production cost, short shelf life, complex processing technology, etc., and achieve the effects of low production cost, large economic benefits and simple process

Active Publication Date: 2022-01-04
温海浪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, potato is a commonly used raw material in the food field, and cassava is mainly used as feed and starch extraction in China. At present, there are relatively few studies on cassava processed food
Moreover, the current commercially available cassava processed food still has the following deficiencies: (1) the shelf life is short and easy to deteriorate; (2) the processing technology is complicated, the production cost is high, and it is not easy to promote; (3) the processing technology destroys the natural nutrients of cassava , bad taste
(4) The processing steps are single and the product is single, resulting in a lot of waste of raw materials and high cost

Method used

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  • A preparation method for comprehensive utilization of edible cassava and its products and applications
  • A preparation method for comprehensive utilization of edible cassava and its products and applications
  • A preparation method for comprehensive utilization of edible cassava and its products and applications

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preparation example Construction

[0023] The present invention proposes a preparation method for comprehensively utilizing edible cassava, comprising the following steps: peeling fresh cassava, steaming or boiling, mechanical stirring to obtain mashed potato, compression molding, freezing, demolding and thawing, suction filtration and dehydration, The suction filtrate is potato juice, and the mashed potato pieces after suction filtration are machine-cut into potato cakes of desired shapes, such as strips, slices, and blocks, to obtain French fries, potato cakes, and potato corners (final products). Packaged and stored frozen for sale. The shelf life under freezing can reach more than 12 months. It can be fried, deep-fried, steamed, roasted, boiled, and made into potato juice through a cooking machine. It is delicious and delicious.

[0024] The fresh cassava is selected from edible cassava, preferably sweet cassava, especially Huanan No. 9 cassava.

Embodiment 1

[0026] The present invention proposes a kind of preparation method of comprehensive utilization edible type cassava, comprises the following steps:

[0027] 1) Select Huanan No. 9 cassava with high starch content, and peel the cassava;

[0028] 2) Steaming: steam at 110°C until cooked until puffy;

[0029] 3) Take it out while it is hot, and stir it mechanically to obtain mashed potatoes, the temperature of the mashed potatoes is 80°C;

[0030] The mashed potatoes obtained in this step can be directly applied to potato-based foods or food materials, including cassava dumplings, golden cakes, cakes, bread, buns, soup balls, potato soup, biscuits, spring rolls, etc.

[0031] 4) Quickly press the mold while it is hot, and the temperature of the mashed potato is 70°C;

[0032] 5) Freezing: temperature -10 degrees, 12 hours;

[0033] 6) De-molding and thawing, the thawing time is 4 hours, and the center temperature of the mashed potato after thawing is 5°C;

[0034] 7) The thaw...

Embodiment 2

[0036] The present invention proposes a kind of preparation method of comprehensive utilization edible type cassava, comprises the following steps:

[0037] 1) Select Huanan No. 9 cassava with high starch content, and peel the cassava;

[0038] 2) Steaming: steam at 100°C until cooked until puffy;

[0039] 3) Take it out while it is hot, and stir it mechanically to obtain mashed potatoes. The temperature of the mashed potatoes is 65°C;

[0040] 4) Quickly press the mold while it is hot, and the temperature of the mashed potato is 50°C;

[0041] 5) Freezing: temperature -20 degrees, 6 hours;

[0042] 6) De-molding and thawing, the thawing time is 6 hours, and the center temperature of the mashed potato after thawing is 4°C;

[0043] 7) The thawed mashed potatoes are dehydrated by suction filtration to a water content of 65%, and the filtrate is potato juice. The filtered mashed potatoes are cut into sliced ​​potato cakes by machine, that is, potato chips, packaged and frozen...

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PUM

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Abstract

The present invention proposes a preparation method for comprehensive utilization of edible cassava and its products and applications, comprising the following steps: peeling fresh cassava, steaming or boiling, mechanical stirring to obtain mashed potato, compression molding, freezing, demolding Thawing, suction filtration and dehydration, the suction filtrate is potato juice, and the mashed potato pieces after suction filtration are cut into desired shape potato cakes by machine. The products mashed potatoes, potato juices and potato cakes obtained by the invention are uniform in color, delicious and pure in taste and excellent in flavor. The mashed potato, potato juice and potato cake can be applied to potato-made food or food or drink. The invention maintains the natural flavor of cassava, and the obtained potato mash, potato juice and potato cake have good taste and high nutritional value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method for comprehensive utilization of edible cassava and its products and applications. Background technique [0002] Cassava is native to tropical America and is widely cultivated in tropical regions of the world. The stem is erect and smooth, containing latex. The leaves are alternate, palmately 3-7 deeply lobed, and the lobes are lanceolate to oblong-lanceolate, similar to castor leaves, but the lobes are deeper. There are long cylindrical tubers with fleshy flesh, which are rich in starch and can be used for food or as a paste. They can be used to grind cassava flour, make bread, provide cassava starch, starch for washing and even alcoholic beverages. However, the roots, stems, and leaves all contain cyanoglycosides, which are not easy to eat raw. They must be soaked in water for a long time and cooked to remove the toxicity. Primitive peoples would...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/10A23L2/02A23L2/52
CPCA23L2/02A23L2/52A23L19/01A23L19/11
Inventor 温海浪
Owner 温海浪
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