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Potato shreds, chip, cubes and powder and their production process

A processing method and technology of potato flour, applied in the field of improvement of potato food processing methods, can solve problems such as fixed taste

Inactive Publication Date: 2003-05-14
李 新杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the above-mentioned processed foods about potatoes are all cooked foods, and there is no need to process them after buying them back, that is, the taste is fixed
And about fresh potato is processed into semi-finished product storage or sale, the potato shreds, sheet, diced and powder and processing method that can be reprocessed according to personal taste and needs after consumer buys back, also do not see record

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] After screening, cleaning, screening, peeling, washing, shredding, slices, and dices, the potato shreds, slices, and dices rinsed to remove starch are blanched in warm water at 50°C for 15 minutes, rinsed in cold water and then rinsed at a temperature of 86°C. Blanch for 6 minutes, spin and dehydrate, and dry at 140°C for 2 hours, screen and pack to make potato shreds, slices, and cubes.

Embodiment 2

[0014] After screening, cleaning, screening, peeling, washing, shredding, slices, and dices, the potato shreds, slices, and dices rinsed to remove starch are blanched in warm water at 60°C for 15 minutes, rinsed in cold water and then rinsed at 80°C. Blanch for 8 minutes, dehydrate and dry at 130°C for 2-3 hours, screen and pack to make potato shreds, slices, and cubes.

Embodiment 3

[0016] After screening, cleaning, screening, peeling, washing, shredding, slices, and dices, the potato shreds, slices, and dices rinsed to remove starch are blanched in warm water at 65°C for 15 minutes, rinsed in cold water and then rinsed at a temperature of 93°C. Blanch for 5 minutes, dehydrate and dry at 120°C for 3 hours, screen and pack to make potato shreds, slices and dices.

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PUM

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Abstract

The present invention relates to the improved potato processing technology. The technological process includes cutting potato into shreds, chips or cubes, rinsing in cold water, rinsing in hot water, dewatering, stoving and sieving. The potato shreds can be further crushed and mixed with starch and flour to produce potato powder. The technologial process of the present invention has no loss in the nutritive components of potato. The products of the present invention, including potato shreds, chips, cubes and powder can be produced into various kinds of potato food.

Description

technical field [0001] The invention discloses potato shreds, slices, dices and powder and a processing method thereof, belonging to the improvement of the processing method of potato food. Background technique [0002] Potatoes have become one of the main foods of the people for a long time because they contain a large amount of nutrients needed by the human body such as potassium, selenium, iron, zinc, vitamins, protein, and cellulose. With the development of science and technology and economy and the improvement of people's living standards, the potato food processing industry has developed rapidly. The amount of potato processed food is increasing year by year, and there are more than 20 categories and more than 2,000 varieties of finished products made from potatoes in the world. Most of the products sold in the market are foods such as fried potato chips, French fries, quick-frozen potato chips, and these foods are very popular among consumers. [0003] However, the ...

Claims

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Application Information

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IPC IPC(8): A23L19/15
Inventor 李新杰刘建海
Owner 李 新杰
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