Processing technology of potato vermicelli

Abstract

The invention discloses a processing technology of potato vermicelli. The processing technology comprises the following steps: selecting freshly dug out potatoes with large size and regular appearances and performing cleaning; putting the cleaned and air dried potatoes into a peeling machine for removing the skin of the potatoes; putting the peeled potatoes into a pulverizer and performing pulverizing to obtain flour; filtering the pulverized potato flour; drying the filtered potato flour in the sun; putting the dried potato flour into a blender and performing dough mixing for 25-35 minutes; performing stewing on the well mixed potato flour dough; putting a cooled semi-finished product into a freezer and performing recooling; and continuing cooling the cooled semi-finished product in the freezer. The processing technology of the potato vermicelli better perfects the processing procedure of the potatoes, ensures good forming effects of the potato vermicelli, avoids the problems of breakage, cracking and the like appearing in the potato vermicelli, improves the processing quality of the potato vermicelli, prolongs the storage time of the potatoes and ensures normal eating of the potatoes.

Description

technical field [0001] The invention relates to the technical field of potato processing, in particular to a processing technology of potato flour. Background technique [0002] Potato, a perennial herb belonging to the family Solanaceae, has edible tubers and is the fourth most important food crop in the world, second only to wheat, rice and corn. Potatoes are also known as ground eggs, potatoes, Yang Shanyu, etc., the tubers of Solanaceae plants. Together with wheat, rice, corn, and sorghum, it has become the world's top five crops. Potatoes are native to the Andes in South America, and the history of artificial cultivation can be traced back to the southern part of Peru from about 8000 to 5000 BC. The main potato producers are China, Russia, India, Ukraine, and the United States. China is the country with the largest potato production in the world. Potato tubers contain a large amount of starch, which is the main source of energy for eating potatoes. The nutritional ...

AI Technical Summary

Problems solved by technology

At present, the processing steps of potato flour are relatively simple, the molding effect is not good, and the problems of broken wires and cracks often occur, resulting in poor quality of potato flour and short shelf life, which affects the normal consumption of potato flour

Moreover, it is also easy to cause the loss of nutrients, the taste is not good, and the mouthfeel is poor, which affects the edible value of potato flour