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Processing method of instant potato porridge

A processing method and technology of instant potato porridge, which is applied in the field of porridge processing, can solve the problems of less instant porridge and achieve the effect of convenient eating, rich nutrition and rich taste

Pending Publication Date: 2022-03-29
SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the products on the market are mainly self-heating rice, and there are fewer instant porridges.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for processing instant potato porridge, the method comprising: making potato and rice and making seasoning packets, wherein the making of potato and rice includes the following steps:

[0015] (1) Weigh 300kg of fresh potatoes. It is required that the flour yield of sweet potatoes, potatoes, cassava and taro used should be ≥20%, so as to ensure that the dry matter content reaches the standard, the skin is smooth, the potato shape is complete, the size is uniform, and there is no freezing damage and no rot. , No mold and rot, mechanical damage, insect eyes, growth cracks are allowed, the total content of special-shaped potato pieces is ≤5%, to ensure product quality, single weight ≥100g, such as potatoes, cassava, taro, Jishu No. 15, Yushu No. 7, Yushu 13, Nanshu 007, Yushu King, Xushu 22, Meiying No. 1, Meiying No. 7, etc. Wash the fresh sweet potatoes through the soaking tank and the squirrel cage potato washing machine to remove the surface sediment and other...

Embodiment 2

[0022] A processing method of instant potato porridge, which is basically the same as that in Example 1, the difference is that the seasoning package is different, and the seasoning package contains the following components: 0.6g non-dairy creamer, 0.2g dehydrated shallot, 3g fruit powder and 2g white granulated sugar. Specifically, the non-dairy creamer, dehydrated shallots, fruit powder and white sugar are fully mixed to form a mixed powder, and the mixed powder and dehydrated shallots are packaged into a seasoning bag through a powder vegetable combining machine.

Embodiment 3

[0024] A processing method of instant potato porridge, which is basically the same as that of Example 1, the difference is that the single weight of the fresh sweet potatoes selected during the production of potato rice is ≥50g; the seasoning package includes the following components: 2g beef powder, 0.5g chicken essence seasoning ingredients, 0.5g non-dairy creamer, 0.3g dehydrated coriander and 2g edible salt. Specifically, salt is fried and fully mixed with beef powder, chicken essence seasoning, and non-dairy creamer to form a mixed powder, and the mixed powder and dehydrated shallots are packaged into a seasoning bag through a powder vegetable combining machine.

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PUM

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Abstract

The invention discloses a processing method of instant potato porridge, which comprises the following steps: removing surface impurities from sweet potatoes, potatoes, cassava and taros with the flour yield of more than or equal to 20%, and peeling under the steam pressure of 0.8 MPa; washing, and dicing within 30 minutes after washing to obtain potato dices; the diced potatoes are soaked in citric acid with the concentration being 0.4%, then fixation is conducted, and the steam temperature for fixation is not lower than 90 DEG C, so that the diced potatoes are steamed after fixation is completed for 8-12 min; the preparation method comprises the following steps: removing water, cooling to below 40 DEG C, crushing by a colloid mill with a sieve of more than 100 meshes to obtain mashed potatoes, crushing rice by a sieve of 60 meshes, uniformly mixing the crushed rice with the mashed potatoes, or drying the mashed potatoes, uniformly mixing whole potato flour and rice flour, carrying out extrusion molding at 115 DEG C, and carrying out normal-pressure airflow puffing treatment at 130 DEG C for 50 seconds to obtain the potato rice. The potato porridge prepared by the method disclosed by the invention has a meal replacement effect, can be industrially produced, is nutritional and healthy, can prevent diseases, and is rich in taste and convenient to eat.

Description

technical field [0001] The invention relates to a processing method of porridge, in particular to a processing method of instant potato porridge. Background technique [0002] Potatoes are rich in nutrients, such as vitamin A, vitamin C and folic acid, as well as rich in dietary fiber, and the antioxidant effect of β-carotene and vitamin C in sweet potatoes helps to resist oxidative stress on the genetic material deoxyribose Nucleic acid damage plays a certain role in anticancer. [0003] At present, the products on the market are mainly self-heating rice, and there are fewer instant porridges. And the process is complicated and the quality is not easy to control. The product of the present invention realizes intelligent production, adopts MES and ERP linkage interaction, realizes automatic collection of equipment data, automatic arrangement of production plan, visual traceability of product quality, transparent management of production process, equipment maintenance manage...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L19/10A23L19/15A23L33/00A23L13/50A23L13/60A23L27/00A23L27/10A23L27/26A23L27/40A23L27/12A23L27/14A23L19/00
CPCA23L7/117A23L19/105A23L19/10A23L19/11A23L19/15A23L33/00A23L13/52A23L13/60A23L27/00A23L27/10A23L27/26A23L27/40A23L27/12A23L27/14A23L19/01A23V2002/00A23V2200/32A23V2200/30A23V2200/324A23V2200/3324
Inventor 邹光友
Owner SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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