42 results about "Instant potato" patented technology

The invention discloses an instant potato wrapper and a processing method thereof. The wrapper is prepared from the following raw materials: whole potato powder, wheat flour, a noodle improver, edible salt, konjac glucomannan, eggs, vital gluten, vegetable oil, dietary alkali, starch acetate and xanthan gum. The processing method comprises the following steps: (1) uniformly stirring the whole potato powder, wheat flour, konjac glucomannan, eggs, vital gluten, vegetable oil, starch acetate and xanthan gum, thereby obtaining the mixed raw materials; (2) adding the edible salt, the noodle improver and the dietary alkali into drinking water, stirring until the materials are completely dissolved, thereby obtaining an auxiliary material solution; (3) stirring the mixed raw materials and the auxiliary material solution together and making a dough; and (4) squeezing the kneaded dough, cooking, molding, shredding, shaking the shredded noodles to be loose, drying, cooling, performing vacuum packaging, thereby obtaining the instant potato wrapper. The instant potato wrapper prepared by the invention is rich in nutrition, is a non-fried food, can be eaten instantly and thus fast pace of life can be well met. Moreover, the wrapper is stable in quality, unlikely to go bad and simple in making process.

The invention discloses a production method of instant potato rice noodles. According to the invention, whole potato flour is added into rice as a raw material for preparation. Prepared by a specific method, the instant potato rice noodles have rich nutrients, good toughness, fast rehydration, a low broken rate, and higher contents of protein, total sugar, insoluble dietary fibers and minerals of K and Ca than those of common instant rice noodles. The production method enriches nutrients of the instant rice noodles, and improves a sensual quality of the instant rice noodles at the same time. The instant potato rice noodles can not only enrich varieties of instant foods, but also increase varieties of potato staple food production so as to meet demands of modern metropolitan fast-paced people for health and fast food. The instant potato rice noodles prepared by the invention have better toughness, short time of rehydration and a low cooked broken rate. The production method enriches the nutrients of the instant rice noodles, and improves the sensual quality of the instant rice noodles at the same time.

The invention provides a production method of an instant eating potato. The method comprises the steps that potatoes are selected, cleaned, dried until no bead on the surface of the potatoes, vacuum packing is carried out, then sterilization treatment follows, meanwhile, the potatoes are steamed, and the potatoes can be eaten after being unpacked. In the production method, the potatoes need not to be sliced, thus avoiding the loss of nutrients to the utmost extent; the instant eating potato is not fried, and the sterilization is carried out after the vacuum packing, therefore, the original flavor of the potatoes is maintained; the instant eating potato has the advantages of convenient eating, being nutritious and tasty, simple technology and convenient operation, which solves the problems that the potatoes are not easy for storage and inconvenient in eating, and provides an instant eating and nutritious potato product.

The invention provides instant potato flour and a processing method thereof, and belongs to the field of deep processing of agricultural food. The instant potato flour comprises a bagged main ingredient bag, a nutrient bag and an additional bag. The main ingredient bag is made of raw mashed potatoes, sodium citrate and inositol. The nutrient bag is made of corn oligopeptide, walnut kernel powder, chlorella polypeptide powder and pilose asiabell root powder. The additional bag is made of salt, white granulated sugar, amomum kravanh, monosodium glutamate, syzygium aromaticum, dry shallot powder and dry caraway powder. The aim of making the raw mashed potatoes into an instant dissolved product and keeping nutrient ingredients basically unchanged is achieved, the varieties of potato products is increased, and a new path is provided for diversified development of potato food. The made instant potato flour contains multiple nutritional ingredients, and is rich in taste, convenient and flexible to eat and capable of meeting multiple needs of different people, and the healthcare effects of improving immunity, relieving fatigue, strengthening the spleen and tonifying the lung and the like are achieved if the instant mashed potato is eaten for a long time.

The invention discloses spicy beef paste for instant potato noodles and a preparation method of the spicy beef paste. The spicy beef paste comprises the following components in parts by weight: 33-53 parts of beef, 4-11 parts of carrots, 9-18 parts of Chinese prickly ash, 19-22 parts of chili, 6-11 parts of salt, 6-18 parts of white sugar, 6-11 parts of aginomoto, 45-65 parts of broad-bean sauce, 15-25 parts of cooking wine and 14-22 parts of soybean sauce. The preparation method comprises the following steps: cutting up the beef and boiling at 70-120 DEG C for 15-50 minutes; cutting the carrots into slices, grinding the Chinese prickly ash and the chili into powder to obtain the Chinese prickly ash powder and chili powder; and mixing the cooked ground beef, the sliced carrots, the Chinese prickly ash powder, the chili powder and other components in the spicy beef paste, and frying with oil, so as to obtain the spicy beef paste for the potato noodles. The spicy beef paste is spicy, palatable, balanced in nutrient, stable and uniform in sauce flavor, is especially suitable for being matched with the potato noodles, and can play a role in supplement with one another in flavor and nutrient.

The invention provides both regular and low-carbohydrate versions of a dehydrated instant potato product comprising from about 2% to about 25% of at least one texturizing agent. Inclusion of the texturizing agent provides a mashed potato product having improved texture and increased consumer acceptance when compared to other types of dehydrated instant potato products.

An instant potato food with agreeable taste and high nutritive value is prepared from potato through removing impurities, washing, slicing, steaming, drying, shaping, and packing.

The invention relates to a food preparation method, in particular to a preparation method of instant potato pellets, which comprises the following steps: cleaning potatoes, freezing the potatoes for 3-6 hours, soaking, thawing, extruding to dry, steaming, peeling, and crushing to prepare pellets, and then frying and vacuum packaging the pellets. The potato pellets prepared in the preparation method of the invention contain no preservative, and has the advantages of instant eating after bag opening, convenient, rapid and long-term storage time and no deterioration. Moreover, the potato pellets can be made into dishes without loss of nutrients, and solve the problem of storage in areas with the high yield of potatoes.

The invention discloses instant potato noodles and a production method. The instant potato noodles are prepared from raw materials in parts by weight as follows: 100-130 parts of potatoes, 60-80 partsof table salt, 0.2-1 part of astragalus polysaccharide, 0.2-0.8 part of lycium barbarum polysaccharide, 0.2-0.5 part of a hawthorn fruit extract and 15-30 parts of a carrot extract. The production method of the instant potato noodles comprises five steps as follows: dough kneading, nitrogen cooking, vacuum frying, centrifugal oil removing and drying under reduced pressure. The prepared high-nutrition instant potato noodles have the advantages that the instant potato noodles taste smooth, nutrition can be absorbed easily, the fat content is low, the soaking time is short, the noodle cake cannot break easily, and the human immunity can be enhanced.

The present invention discloses an alternating-type alpha gelatinization-aging processing method for an instant potato noodle. The processing method comprises the following steps: step 1, mixing and grinding 20-85 parts of mashed potato, 30-50 parts of wheat flour and 5-10 parts of protein powder calculated in parts by weight to make the fineness of the mixed powder less than 120 meshes; step 2, adding water (equivalent to 22-28% the weight of the mixed powder) into the mixed powder obtained in step 1, and then successively performing alpha gelatinization steaming, primary steaming and secondary extruding to obtain primary noodle with the temperature of the alpha gelatinization steaming of 95-105 DEG C, and the steaming time of 3-10 minutes, and the temperature of the primary steaming of 80-95 DEG C, and the steaming time of 10-30 seconds; step 3, conducting blowing and fluffing treatment on the primary noodle obtained in step 2 until the primary noodle is dispersed to obtain the instant fresh and wet noodle. The processing method enhances the instantiability, convenience and safety of potato products as staple food.

The present invention discloses an alternating-type pregelatinization-retrogradation instant potato rice noodle processing method. The processing method comprises the following steps: step 1, mixing and grinding 15-85 parts of rice and 20-85 parts of potato whole powder; step 2, adding water (equivalent to 8-14% of the mixed powder by weight) into the mixed powder and successively conducting pregelatinization steaming, primary steaming and secondary extruding to obtain primary rice noodles, wherein a temperature of pregelatinization steaming is 96-106 DEG C and a steaming time is 2-8 minutes; step 3, conducting blowing and fluffing treatment on the primary rice noodles until the primary rice noodles are dispersed to obtain the semi-finished rice noodle products; and step 4, successively conducting primary retrogradation steaming and re-steaming and then conducting secondary retrogradation steaming on the semi-finished rice noodle products to obtain the instant fresh and wet rice noodles, wherein the primary retrogradation steaming temperature is 18-30 DEG C and the time is 6-14 hours, and the secondary retrogradation steaming temperature is 18-30 DEG C and the time is 2-6 hours. The technique enhances the instantiability, convenience and safety of potato products as staple food.

The present invention discloses an alternating-type alpha gelatinization-aging processing method for instant potato and coarse cereal rice noodles comprising the following steps: Step 1, mixing and grinding 20-85 parts of coarse cereals and 15-80 parts of potato whole powder calculated in parts by weight to make the fineness of mixed powder less than 120 meshes; Step 2, adding water (equivalent to the weight of 8-14% of the mixed powder) into the mixed powder obtained in step 1, and followed by successively performing alpha gelatinization steaming, primary steaming and secondary extruding to obtain primary powder; Step 3, conducting blowing and fluffing treatment on the primary powder obtained in step 2 until the primary powder is dispersed to obtain semi-finished powder; Step 4, successively conducting primary aging steaming and re-steaming, and then secondary aging steaming on the semi-finished powder obtained in step 3, thereby obtaining the instant fresh and wet rice noodles. A production method for the instant potato and coarse cereal rice noodles richer in nutrition and varied in flavor is provided, and the production method are flexible in processing technology and convenient for mechanical processing development, and can achieve quantitative standardized production.

The invention discloses an instant potato vegetarian sausage and a production method thereof. Fresh potatoes are processed into fresh potato paste; then, the fresh potato paste and potato flour are compounded; the production cost is reduced; meanwhile, the nutrition value of the potato vegetarian sausage can be maintained, so that the product nutrition is comprehensive; the eating is convenient; the shelf life is long; the development trends of food nutrition, health, convenience and safety are met; meanwhile, the rich nutrition of the potatoes is combined with the special flavor of a conventional sausage, nutritional and healthy food with the unique mouthfeel is provided for customers; meanwhile, potato deep processing product categories are also enriched.

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.

The invention relates to instant potato cakes. The instant potato cakes comprise the following raw materials in parts by weight: 40-60 parts of mashed potatoes, 8-15 parts of mashed yams, 6-10 parts of mashed Chinese yams, 5-10 parts of mashed carrots, 1-2 parts of Chinese wolfberry fruit pulp, 3-5 parts of dry starch, 4-8 parts of mashed pumpkins, 1-3 parts of Chinese jujube pulp and 1-2 parts ofsesame seeds. A making method of the instant potato cakes comprises the following steps of 1, preparing raw materials; 2, mixing the prepared materials; 3, performing injection moulding and shaping;4, performing high-temperature heating for disinfection; and 5, performing bacteria-free vacuum packing. The making method is suitable for making nutritive, healthy and instant food potato cakes by using potatoes as main raw materials, and the instant potato cakes are delicious, nutritive, healthy, convenient to eat, convenient for living of people, and favorable for health of people. The use andthe sales volume of the potatoes are increased, and the making method is green and hygienic.

The invention provides instant potato and psyllium rice noodles. The instant potato and psyllium rice noodles are prepared from the following raw materials in parts by weight: 50-100 parts of fresh potatoes, 70-120 parts of rice, 15-25 parts of psyllium powder, 10-15 parts of a nutritional additives and 20-50 parts of water. The nutritional ingredients of the potatoes are fully maintained, the instant potato and psyllium rice noodles have the advantages of simplicity in process, good taste and rich nutrition, and the added psyllium has an effect of increasing satiety, so that weight loss can be realized.

The invention discloses a hardness improving soaking agent and a soaking treatment method for fresh-cut potatoes. The soaking agent comprises an aqueous solution of an acid and a calcium salt. The inventors of the invention find that the synergistic treatment of potatoes with acid and calcium salt can improve the texture properties of the potatoes, improve the hardness of the fresh-cut potatoes after cooking; the mechanism is studied. By the experiments, types of the acid and calcium salt, and the best process formula are obtained, the problem of poor texture properties of the fresh-cut potatoes after cooking is solved, and a pre-treatment scheme is provided for the processing, storage and preservation of flavored instant potato chips.