CN101204189A - Preserved potato and manufacture method - Google Patents
Preserved potato and manufacture method Download PDFInfo
- Publication number
- CN101204189A CN101204189A CNA200610130369XA CN200610130369A CN101204189A CN 101204189 A CN101204189 A CN 101204189A CN A200610130369X A CNA200610130369X A CN A200610130369XA CN 200610130369 A CN200610130369 A CN 200610130369A CN 101204189 A CN101204189 A CN 101204189A
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- Prior art keywords
- potato
- preserved
- sugar
- water
- raw material
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Abstract
The invention relates to preserved potato and a preparation method thereof. The preserved potato takes potato as material and contains 70-150 shares of potato, 50-70 shares of sucrose, 0.75-1.25 shares of sodium hydrogen sulfite, and 0.05-0.1 shares of citric acid. During manufacturing, the material is selected, washed, with peel removed, and cut with color protected; the material is taken out, rinsed in clean water, and processed by sulfur; then the material is boiled in boiling water to eighty percent cooked and is cooled with water dropped; after that, the material is preserved, boiled and dipped in sugar, dried and packed, thus obtaining the preserved potato. The manufacture process is reliable and the preserved rehmanniae can be produced by using the current production condition of the preserved fruit. The preserved potato made by the invention is sweet and delicious in taste. At the same time, the food keeps a plurality of dietary fibers, vitamins and amino acids in potato. The invention has the function of protecting stomach, keeping health, maintaining skin and beautifying features.
Description
[technical field]
The present invention relates to the preserved fruit food technology, particularly a kind of preserved potato and preparation method.
[background technology]
Potato contains multiple dietary fiber, starch and amino acid.Has the effect of protecting stomach health, skin maintenance.The potato of having bought on market at present, general eating method is eaten raw mostly, but owing to can not eat fresh potato season.
[summary of the invention]
The objective of the invention is in order to overcome the deficiencies in the prior art, and a kind of preserved potato and preparation method are provided, this preserved potato is a raw material with the potato on existing preserved fruit manufacturing technology basis, makes preserved fruit.
The present invention has proposed a kind of preserved potato and preparation method for addressing the above problem.Preserved potato is characterised in that it is raw material with the potato, adds batching and makes, wherein potato 70-150 part; White granulated sugar 50-70 part; Sodium hydrogensulfite 0.75-1.25 part; Citric acid 0.05-0.1 part.
The method that the present invention makes preserved potato is characterised in that chooses raw material, is cut into bulk or sheet remove its skin after fresh potato is cleaned up in clear water after; Raw material put into contain 1% solution of sodium bisulfite and soaked 25 minutes, pull out, drain away the water; Potato after sulphuring treatment, is pulled out its rinsing 1-2 time with clear water, drains away the water; Treated potato is placed on precooks 10-15 minute in the boiling water, boil after medium well and pull out, with the cold water cooling, and drains away the water; Weigh 25% sugar solubility with potato, sugar was pickled 24 hours; The liquid glucose that sugar juice is transferred to 40-45% heats in pot and boils after adding 0.1% citric acid solution again, pours the fruit base that sugar salted down into, again after boiling 15-25 minute; Pull potato out, draining sugar liquid carries out for 2 times candyly so more repeatedly, when potato is translucent shape, raw material and liquid glucose can be put into cylinder together, floods 10 hours, till sugar infiltration evenly; Raw material was toasted 10-15 hour under 65 ℃ of temperature, and until tack-free, packing is made.
The invention has the beneficial effects as follows: manufacture craft is reliable, utilizes existing preserved fruit working condition both can produce.The preserved potato that the present invention makes, fragrant and sweet good to eat.This food has kept potato and has contained multiple dietary fiber, starch and amino acid simultaneously.Has the effect of protecting stomach health, skin maintenance.
[specific embodiment]
The present invention can make by following embodiment.Preserved potato is raw material, wherein potato 70-150 part with the potato; White granulated sugar 50-70 part; Sodium hydrogensulfite 0.75-1.25 part; Citric acid 0.05-0.1 part.
During making raw material is chosen, be cut into bulk or sheet remove its skin after fresh potato is cleaned up in clear water after; Raw material put into contain 1% solution of sodium bisulfite and soaked 25 minutes, pull out, drain away the water; Potato after sulphuring treatment, is pulled out its rinsing 1-2 time with clear water, drains away the water; Treated potato is placed on precooks 10-15 minute in the boiling water, boil after medium well and pull out, with the cold water cooling, and drains away the water; Weigh 25% sugar solubility with potato, sugar was pickled 24 hours; The liquid glucose that sugar juice is transferred to 40-45% heats in pot and boils after adding 0.1% citric acid solution again, pours the fruit base that sugar salted down into, again after boiling 15-25 minute; Pull potato out, draining sugar liquid carries out for 2 times candyly so more repeatedly, when potato is translucent shape, raw material and liquid glucose can be put into cylinder together, floods 10 hours, till sugar infiltration evenly; Raw material was toasted 10-15 hour under 65 ℃ of temperature, and until tack-free, packing is made.
Claims (2)
1. a preserved potato is characterized in that it is raw material with the potato, adds batching and makes, wherein potato 70-150 part; White granulated sugar 50-70 part; Sodium hydrogensulfite 0.75-1.25 part; Citric acid 0.05-0.1 part.
2. according to the preparation method of the preserved potato of claim 1, it is characterized in that raw material is chosen, be cut into bulk or sheet remove its skin after fresh potato is cleaned up in clear water after; Raw material is put into the solution of sodium bisulfite that contains 0.75-1.25% soaked 20-30 minute, pull out, drain away the water; Potato after sulphuring treatment, is pulled out its rinsing 1-2 time with clear water, drains away the water; Treated potato is placed on precooks 10-15 minute in the boiling water, boil after medium well and pull out, with the cold water cooling, and drains away the water; With the sugar solubility of the heavy 20-40% of potato, sugar was pickled 20-28 hour; After the liquid glucose that sugar juice is transferred to 40-45% adds the citric acid solution of 0.05-0.1% again, in pot, heat and boil, pour the fruit base that sugar salted down into, again after boiling 15-25 minute; Pull potato out, draining sugar liquid carries out for 2 times candyly so more repeatedly, when potato is translucent shape, raw material and liquid glucose can be put into cylinder together, floods 8-12 hour, till sugar infiltration evenly; Raw material was toasted 10-15 hour under 60-65 ℃ of temperature, and until tack-free, packing is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200610130369XA CN101204189A (en) | 2006-12-18 | 2006-12-18 | Preserved potato and manufacture method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200610130369XA CN101204189A (en) | 2006-12-18 | 2006-12-18 | Preserved potato and manufacture method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101204189A true CN101204189A (en) | 2008-06-25 |
Family
ID=39564858
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200610130369XA Pending CN101204189A (en) | 2006-12-18 | 2006-12-18 | Preserved potato and manufacture method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101204189A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518279B (en) * | 2009-04-03 | 2012-05-02 | 中国农业大学 | Color protection fresh keeping method of fresh cut tuber |
| CN104472825A (en) * | 2014-11-15 | 2015-04-01 | 王林林 | Processing technology of health preserved taro processed with honey |
| CN104719602A (en) * | 2015-04-16 | 2015-06-24 | 浙江小二黑食品有限公司 | Processing method of novel preserved black potatoes |
-
2006
- 2006-12-18 CN CNA200610130369XA patent/CN101204189A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518279B (en) * | 2009-04-03 | 2012-05-02 | 中国农业大学 | Color protection fresh keeping method of fresh cut tuber |
| CN104472825A (en) * | 2014-11-15 | 2015-04-01 | 王林林 | Processing technology of health preserved taro processed with honey |
| CN104719602A (en) * | 2015-04-16 | 2015-06-24 | 浙江小二黑食品有限公司 | Processing method of novel preserved black potatoes |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080625 |