CN101185503B - Fresh potato baking processing method - Google Patents

Abstract

The invention relates to a roasting production method of fresh potatoes, pertaining to the field of the deep processing of agricultural products; the process steps are as follows: material selection, cleaning, puncturing, roasting, soaking, slushing, packing, sterilizing, cooling and checking. By satisfying the requirements of the sanitation and the safety in modern food processing and adopting modern technique and mechanized production equipment to produce, the invention pays attention to sterilizing in every step according to the barrier principles and adds appropriate amount of preservative to improve the preservative effect, thereby not only overcoming the inconstancy of the structure and the flavor of the product through high pressure sterilization and the shortage of not complete sterilization of pasteurization, but also preventing the harm to human body from the excessive preservative so as to lead the product to achieve commercial sterilization. Meanwhile, the method preferably maintains the nutrient components and the special flavor of potatoes and provides a guarantee period of more than 270 days in storage under normal temperature, thereby preventing the loss of fresh potatoes during the storage and having high practicability.

Description

Fresh potato baking processing method

Technical field

The invention belongs to field of deep processing of farm products, particularly relate to a kind of fresh potato baking processing method.

Background technology

Potato has very high nutritive value and medical value. ingredient in the general fresh potato: starch 9～20%, protein 1.5～2.3%, fat 0.1～1.1%, crude fibre 0.6～0.8%.Contained nutritional labeling in the 100g potato: heat 66～113J, calcium 11～60mg, phosphorus 15～68mg, iron 0.4～4.8mg, thiamine 0.03～0.07mg, riboflavin 0.03～0.11mg, niacin 0.4～1.1mg.With the exception of this, potato tubers also contains unexistent carrotene of cereal class grain and ascorbic acid.From the nutrition angle, it has more advantage than rice, flour, can supply with a large amount of heat energy of human body, can be described as " out of this world food ".The people only leans on potato and whole milk just is enough to earn a bare living and health.Because the nutritional labeling of potato is very comprehensive, trophic structure is also more reasonable, and just the amount of protein, calcium and vitamin A is low slightly; And this just handy whole milk replenishes.Potato tubers moisture content is many, lean, the heat of unit volume is quite low, and contained vitamin C is 10 times of apple, and the B family vitamin is 4 times of apple, and various mineral matters are that several times of apple do not wait to tens times, good satiety is arranged after edible.

Along with the raising of people's living standard, bigger variation has also taken place in the food formation of admiring, and edible ratio and the consumption figure of potato are also increasing, but bright potato stem tuber volume is big, the water content height, and transportation and Long-term Storage are had any problem.Discover that bright potato packs seal package with polybag after boiling, the shelf-life is no more than 2 days in the environment of room temperature (25 ℃), and gather, the mechanical damage to the potato epidermis in the storing, sales process very easily causes rotting, therefore, how potato food need process processing, to extend the shelf life.The processed food of producing potato is paid close attention in countries in the world, freezes fried bar, fried sheet, instant full powder, starch and cake of all shapes and colors, egg roll etc. as French, for number reaches kind more than 100.But the most processing technology complexity of these products, the potato local flavor changes more, and investment of production equipment is bigger, therefore, invent a kind of production small investment, the simple potato process technology of processing technology makes potato can keep original nutrient contents and peculiar taste to greatest extent, simultaneously instant, health and the long shelf-life is arranged is the technical problem that presses for solution.

Summary of the invention

The object of the present invention is to provide a kind ofly can keep potato original nutrient contents and peculiar taste, and fresh potato baking processing method that can long preservation in flexible package.

The objective of the invention is to be achieved through the following technical solutions: the manufacturing procedure of described fresh potato baking processing method is:

Select materials → clean → acanthopore → baking → immersion liquid → draining → packing → sterilization → cooling → check.

The present invention has summed up the potato food custom and the processing method of folk tradition, health and safety requirements in conjunction with modern food processing, produce market circulation feature and people pursue conveniently, original flavor, health care, the dietary requirements of nutrition, adopt modern crafts and mechanized production apparatus to produce, according to the fence principle, on each processing step, all note sterilization treatment, add simultaneously an amount of anticorrisive agent again and improve the product antiseptic effect, high pressure sterilization malleable products'texture and local flavor had both been overcome, the pasteurize halfway weak point of sterilizing, stopped the anticorrisive agent excess again and used the problems such as injury that may cause, made product reach commercial sterilization human body.This production technology has kept nutritional labeling and the peculiar taste of potato to greatest extent simultaneously, and shelf-life test method according to national regulation, the product room temperature storage shelf-life reached more than 270 days, the loss of having avoided the fresh potato storage to cause, have very strong practicality, filled up the production blank of domestic this type of potato food.

The specific embodiment

Fresh potato baking manufacturing procedure of the present invention is: select materials → clean → acanthopore → baking → immersion liquid → draining → packing → sterilization → cooling → check; Concrete operation thes contents are as follows:

(1) select materials, clean: the fresh potato that selected no scab, insect bite, machinery are hindered, with the clear water that meets standard for drinking that the silt and the foreign substance cleaning on potato piece surface is clean, potato piece diameter is less than 7cm; Generally can be cut into thickness is the potato piece of 6-7cm;

(2) acanthopore: the epidermis of potato is gone out micropore with acupuncture, a pin hole 5-10 pin hole of each potato piece, eyelet gets final product to pierce through the potato skin, and the potato piece of cutting is not then needed acanthopore, and potato piece internal moisture was overflowed when the eyelet on the potato piece was convenient to toast;

(3) baking: the potato piece of acanthopore is evenly spread on shelf, put into baking vessel then, baking is 0.5-1 hour under 115-120 ℃ temperature, and potato piece moisture content reaches 66%-68%;

(4) immersion liquid, draining: the potato piece after will toasting takes out from baking vessel, put into the aqueous solution of being furnished with anticorrisive agent rapidly and carry out the immersion liquid processing, the immersion liquid time is 1-2 second, the consumption of anticorrisive agent is the 0.01%-0.02% of impregnating fluid gross weight, with reference to relevant anticorrisive agent consumption standard in the state food additive, in the environment that meets packaging for foodstuff workshop hygiene condition, pick up then, be placed on the corrosion resistant plate of mesh or basket or food and drain surperficial water droplet naturally with having in the plastic crate of small opening;

(5) packing: the retort pouch of packing into rapidly of the potato piece after will draining, carry out vacuum packaging;

(6) sterilization: vacuum-packed potato is placed on water proof boiling sterilization in the steamer that fills water, in boiling water steam, steam and got final product in 30 minutes, this sterilizing methods is simple to operate, do not need temperature control, overcome the problem that autoclaving changes potato piece form, matter structure simultaneously, the sterilization of yet having avoided pasteurize to occur does not easily thoroughly cause the product difficulty of guaranteeing the quality;

(7) cooling: the vacuum-packed ripe potato that will dry by the fire by air-cooled or water-cooling pattern is cooled to room temperature rapidly, and fast cooling it's putrefactive microorganisms best breeding period makes past the product fast speed, to the more excellent environmental condition of creation of guaranteeing the quality of product;

(8) check: the vacuum-packed potato piece that is cooled to room temperature is carried out visualize, reject the packing of bale broken, gas leakage.

It is composite that anticorrisive agent in the described step (4) can be chosen in sodium propionate, natamycin, SUNSOFT 700P-2, sorbic acid or the potassium sorbate one or more, and its usage and dosage is carried out according to GB2760 " People's Republic of China's food additives use sanitary standard ".

Claims (2)

1. a fresh potato baking processing method is characterized in that comprising following manufacturing procedure: select materials → clean → toast → dewater → immersion liquid → draining → packing → sterilization → cooling → check; Its concrete operation thes contents are as follows:

(1) select materials, clean: the fresh potato that selected no scab, insect bite, machinery are hindered, with the clear water that meets standard for drinking that the silt and the foreign substance cleaning on potato piece surface is clean, potato piece diameter is less than 7cm;

(2) acanthopore: the epidermis of potato is gone out eyelet with acupuncture;

(3) baking: the potato piece of acanthopore is evenly spread on shelf, put into baking vessel under 115-120 ℃ of hot conditions, stoving time: 0.5-1 hour, that potato piece water content is roasting to 66%-68%;

(4) immersion liquid, draining: the potato piece after will toasting takes out from baking vessel, put into the aqueous solution of being furnished with anticorrisive agent rapidly and carry out the immersion liquid processing, the immersion liquid time is 1-2 second, the consumption of anticorrisive agent is the 0.01%-0.02% of impregnating fluid gross weight, pick up then, be placed on the corrosion resistant plate of mesh or basket or food and drain surperficial water droplet naturally with having in the plastic crate of small opening;

(5) packing: the potato piece after will draining is packed into rapidly and is toasted bag, carries out vacuum packaging;

(6) sterilization: vacuum-packed potato is placed on water proof baking sterilization in the steamer that fills water, and steaming got final product in 30 minutes in boiling water steam;

(7) cooling: the vacuum-packed ripe potato that will dry by the fire by air-cooled or water-cooling pattern is cooled to room temperature rapidly;

(8) check: the vacuum-packed potato piece that is cooled to room temperature is carried out visualize, reject the packing of bale broken, gas leakage.

2. fresh potato baking processing method according to claim 1 is characterized in that the eyelet that the epidermis of potato goes out with acupuncture in the described step (2) is a 5-10 micropore, and eyelet gets final product to pierce through the potato skin.