41 results about "Mashed potato" patented technology

A hand-held masher device for mashing of potatoes and like food stuffs; said device including a power unit providing a rotating shaft output; said device further including a masher assembly extending from said power unit; said masher assembly including a skirt element and a mashing element operating within said skirt element; characterized in that mashed potato and like food stuff is extruded through apertures disposed in a side wall of said skirt element; said masher assembly including internal guide surfaces; said guide surfaces in the form of an inverted portion of a conical structure depending from an underside of a supporting annular conical wall of said skirt element, and wherein upper portions of blades of said mashing element conform to said guide surfaces.

The invention discloses a potato flour production equipment, comprising a base, a cleaning and peeling part, a pressing part, a pulverizing part, a transporting part and a walking part. Connect the water pipe and pour water into the cleaning and water storage tank, pour the potatoes into the cleaning and water storage tank, and quickly rotate the cleaning and peeling shaft to clean the potatoes and rub off the skin of the potatoes. The transport bucket rises above the crushing bucket, pour the potatoes into the crushing bucket, then crush the potatoes so that the mashed potatoes enter the extrusion bucket of the extrusion part, and then push the extrusion plate down through the extension of the piston rod of the fourth hydraulic cylinder The starch in the mashed potatoes is pressed out into the funnel and flows into the container placed below to complete the work, which simplifies many manual operations for making potato flour, saves production time and labor costs, improves efficiency, and realizes automatic production of potato flour. .

The invention relates to a gluten-free whole potato yogurt cake containing mashed potatoes, which is prepared from raw materials comprising: coarse mashed potatoes, high-pressure homogeneous mashed potatoes, ultra-high pressure-enzymatically modified mashed potatoes, and high-pressure micro-jet Nano potato mash, non-modified starch, modified starch, milk, complex bacterial suspension, yeast, food glue, plant-derived polyphenols, protein, sugar, eggs, edible oil and water. The gluten-free whole potato yogurt cake provided by the invention overcomes the defects of wheat yogurt cake and potato yogurt cake, does not contain gluten, is suitable for people allergic to wheat or celiac disease patients, has comprehensive nutritional components, and has health care functions.

The invention discloses a mashed potato processing device driven by a screw rod to lift and extrude, comprising a base, a first drive motor, a lifting slide, a processing box, a lifting auger and an extrusion block. A group of extruding rods, the lower end of the extruding rods is welded with an extruding plate, the upper center position of the lifting slide plate is also fixedly installed with a lifting motor, and the lower end of the output shaft of the lifting motor is fixedly installed with a lifting auger through a coupling. During the process of mashing potatoes, the mashed potatoes are squeezed by the downward movement of the extrusion plate, so that the effect of mashing potatoes is greatly improved by means of pressurization, and the potatoes are crushed more fully. Potatoes are lifted up from the bottom, so as to play the role of circular crushing, which greatly improves the crushing effect of mashed potatoes.

The invention relates to a sweet potato used for mashed potato processing, and a cultivation method and application thereof. The method includes selecting healthy and disease-free Jishu 21 summer potato blocks for thin-line seedling and seedbed breeding for 25-35 days; selecting a hilly land in which no sweet potato is planted for many years, applying farm manure in a to-be-planted land area, and performing soil preparation and ridging; before planting, applying potash humate at ridge bottoms in a centralized manner; thinning sweet potato seedlings and covering black films for planting in late April of the Greorian calendar in each year, and breaking the films one month later; watering 40-50 days later. The Jishu 21 summer potato blocks cultivated by the method can be made into mashed sweet potatoes by cleaning, peeling, sorting, slicing, stewing, concentrating, quick-freezing and packaging. The mashed sweet potatoes are uniform in color and luster, good in taste, high in stickness and high in mashed potato yield.

The invention relates to a method for detecting a potato addition amount in a staple food product. The method for detecting the potato addition amount in the staple food product mainly comprises the following steps: (1) preparing a sample; (2) performing pretreatment on the sample; (3) using the isotope ratio mass spectrometry for detecting to obtain a stable isotope relative ratio of carbon, nitrogen, hydrogen and oxygen; and (4) performing qualitative and quantitative analysis by means of a chemometric method, determining whether the potato is added or not by means of discriminant analysis,and determining the amount of addition by means of a multiple linear regression equation. Compared with the prior art, the method for detecting the potato addition amount in the staple food product has the advantages of simple operation, convenient and rapid, high detection efficiency, high accuracy, good stability and reproducibility; no method for detecting the potato content in potato productsexists in the current national standard; and the invention not only can qualitatively determine whether the product adds the mashed potato or not, but also can quantitatively analyze the addition amount of the mashed potato, which has a good market application prospect.

The invention discloses noodles based on fermented mashed potatoes and a preparation method thereof, belonging to the technical field of food processing; the preparation method comprises the following steps: washing and peeling the potatoes; slicing the potatoes, and steaming them in a steam room cooked; the steamed potatoes are cooled; yeast is added to the potatoes, and the potatoes are stirred while adding until the potatoes are mashed, and then fermented to obtain the mixture I; lactic acid bacteria are added to the mixture I, mixed evenly, and continued to ferment to prepare Mixture II is obtained; Mixture II is mixed with flour, stirred at a low speed and rested to obtain dough; the dough is rolled into sheets, and cut into strips to obtain potato noodles; the prepared potato noodles are dried; the method provided by the invention is obtained by Optimizing the conditions such as the amount of microorganisms added and the fermentation time makes the noodle making simple ingredients, continuous strips, no muddy soup, high dietary fiber content, fragrance, slightly sour, and stimulates appetite.