Potato instant hot pot and processing technology thereof

Abstract

The invention discloses a processing technology of potato instant hot pot, and belongs to the technical field of food. The potato instant hot pot mainly comprises the following food materials: potatovermicelli, a vegetable bag and a seasoning bag, the main packaging materials comprise a heating bag, a fork, a bowl and a packaging film, wherein the potato vermicelli is prepared from the followingraw materials in percentage by weight: 60-70% of sweet potato starch or canna edulis ker starch, 10-50% of mashed potatoes, 0.5-5% of sodium carbonate and 0.5-5% of modified soyabean lecithin. The instant potato hot pot has various combination forms, finished products are bagged and packaged in bowls, if no heating bag is added, the hot pot is a boiled water brewing type instant potato hot pot, ifthe heat bag is added, the hot pot is a self-heating type instant potato hot pot, the whole quality of the potato vermicelli can be improved to a certain extent by adding a proper amount of mashed potatoes, the elasticity, resilience, adhesiveness, chewiness and stretchability of the instant potato vermicelli can be enhanced by adding a proper amount of sodium carbonate and modified soybean phospholipid, the hardness of the potato vermicelli is reduced, and the texture quality of the potato vermicelli is improved to a certain extent. The vegetable bag contains pre-cured potatoes or sweet potatoes, and can be eaten after being soaked in hot water at 100 DEG C for 2 minutes.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a potato instant hot pot and a processing technology thereof. Background technique [0002] Traditional rice noodles are strip-shaped rice products with rice as the main raw material, which has single nutrition and monotonous taste, and it is difficult to satisfy consumers' pursuit of nutritional balance. Potatoes are rich in nutrients such as vitamins and minerals, and the protein in them is a complete protein, containing 8 kinds of amino acids necessary for the human body. Among them, lysine and tryptophan, which are relatively lacking in cereal foods, are rich in content, so a potato wet food is developed. Potato flour can improve the nutritional value of potato flour and enrich the flavor of potato flour. [0003] Potato flour is one of the dehydrated potato products. The fine-grained, flaked or powdered products obtained from fresh potatoes through cleaning, peeling, selectio...

AI Technical Summary

Problems solved by technology

Since the direct use of potatoes contains a lot of fiber, direct production of vermicelli is prone to broken bars

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