CN101352225A - Method for producing instant potato - Google Patents
Method for producing instant potato Download PDFInfo
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- CN101352225A CN101352225A CNA2007102011640A CN200710201164A CN101352225A CN 101352225 A CN101352225 A CN 101352225A CN A2007102011640 A CNA2007102011640 A CN A2007102011640A CN 200710201164 A CN200710201164 A CN 200710201164A CN 101352225 A CN101352225 A CN 101352225A
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Abstract
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.
Description
Technical field
The present invention relates to a kind of production method of potato food, particularly relate to a kind of production method of instant potato.
Background technology
Potato is a Solanaceae Solanum annual herb.Claim potato, potato, potato, potato son (Hong Kong, people from Guangzhou be used to claim) etc. again.Stem tuber can be edible, is important food, vegetables dual-purpose crop.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 bright potato of potato can be done grain or vegetables for hotting plate.But bright potato stem tuber volume is big, the water content height, and transportation and Long-term Storage are had any problem.For this reason, 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 potato is made the loss that is easy to cause nutrition through fried, and various cake has also changed the original local flavor of potato.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of production method of instant potato, this method with whole potato vacuum packaging after sterilization, can not cause the loss of nutrient substances of potato own, can also well keep the original local flavor of potato.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:
A kind of production method of instant potato comprises the steps:
(1) will clean up after the fresh potato classification;
(2) potato that cleans up is carried out epidermis and be dried to the no globule in surface;
(3) the dried potato of epidermis carries out vacuum packaging;
(4) sterilized in 100～120 ℃ steam 1～30 minute or carried out sterilization processing in 5～120 minutes at 70～100 ℃ of retort sterilizations in vacuum-packed back.Say that potato carries out sterilization processing after vacuum packaging rather than before the vacuum packaging, can kill the bacterium of introducing in the packaging process.
Because jacket contains special dietary, part consumer likes edible belt leather potato, therefore can not remove the peel.But, also potato can cleaned up the back peeling according to consumer's hobby.
The production method of aforementioned instant potato, described peeling can be adopted friction peeling or steam peeling.
The production method of aforementioned instant potato can add various condiment potato is carried out seasoning before carrying out vacuum packaging in the step (3).
Used potato can be color potato or common potato kind in the production method of aforementioned instant potato.
Texture like the fine similar tree ring of seeing is arranged, so for the exhibiting product characteristic and increase the product aesthetic feeling, color potato can cleaned up the back to cutting away half after used color potato is cut open in the production method of aforementioned instant potato.
Used color potato can be to change heart crow or change the heart red in the production method of aforementioned instant potato.
Vacuum-packed used material is nontoxic resistant to elevated temperatures nylon polypropylene composite film in the production method of aforementioned instant potato, step (3).
The present invention is a kind of production method of instant potato.Can preserve 6～10 months under the potato normal temperature that this method is produced, color is constant.This method is a raw material with whole potato, does not need stripping and slicing, has avoided the loss of nutrition, and product is natural, is of high nutritive value, and meets food hygienic standard fully, and to eat requirement and the suitability for industrialized production of potato raw significant to satisfy people throughout the year.This product can directly eat, and can smash back oneself processing mashed potatoes to pieces, can cook soup, can also cook together with other food.
Compared with prior art, the inventive method does not need potato is cut into slices, avoided the loss of nutrition to greatest extent, this product carries out sterilization without fried system after vacuum packaging, the original local flavor that has well kept potato, this product instant, nutrition is good to eat, and technology is simple, easy to operate, when having solved a difficult storage of potato and an edible inconvenient difficult problem, provide a kind of instant nutritious potato product.
The specific embodiment
Embodiment 1: the production method of instant potato comprises the steps:
(1) will clean up after the fresh potato classification;
(2) potato that cleans up is carried out epidermis and be dried to the no globule in surface;
(3) the dried potato of epidermis uses nontoxic resistant to elevated temperatures nylon polypropylene composite film to carry out vacuum packaging;
(4) sterilized in 100～120 ℃ steam 1～30 minute in vacuum-packed back, and when disinfecting, potato is also cooked, and opens the bag back and just can directly eat.
After sterilization treatment, instant potato can be preserved 6～10 months at normal temperatures.
Embodiment 2: the production method of the red potato of the instant commentaries on classics heart:
(1) with cleaning up after the red potato classification of the fresh commentaries on classics heart, after cleaning up potato is carried out friction peeling;
(2) the red potato of the commentaries on classics heart after the peeling carries out epidermis then and is dried to the no globule in surface cutting away half, and can fully show like this and change the distinctive texture of the red potato of the heart, increases the aesthetic feeling of product;
(3) after the epidermis drying, add an amount of salt potato is carried out the seasoning processing, will carry out vacuum packaging with nontoxic resistant to elevated temperatures nylon polypropylene composite film to the red potato of the commentaries on classics heart that cuts away half then;
(4) potato after the vacuum packaging carried out sterilization processing in 5～120 minutes at 70～100 ℃ of retort sterilizations, and when disinfecting, potato is also cooked, and opened the bag back and just can directly eat.
After sterilization treatment, instant potato can be preserved 6～10 months at normal temperatures.
Claims (8)
1. the production method of an instant potato comprises the steps:
(1) will clean up after the fresh potato classification;
(2) potato that cleans up is carried out epidermis and be dried to the no globule in surface;
(3) the dried potato of epidermis carries out vacuum packaging;
(4) sterilized in 100～120 ℃ steam 1～30 minute or carried out sterilization processing in 5～120 minutes at 70～100 ℃ of retort sterilizations in vacuum-packed back.
2. the production method of instant potato according to claim 1 is characterized in that: after cleaning up with peeling potatoes.
3. as the production method of instant potato as described in the claim 2, it is characterized in that: described peeling is friction or steam peeling.
4. the production method of instant potato according to claim 1, it is characterized in that: step is carried out seasoning to potato in (3) before carrying out vacuum packaging.
As claim 1-4 arbitrary as described in the production method of instant potato, it is characterized in that: described potato is color potato or common potato.
6. as the production method of instant potato as described in the claim 5, it is characterized in that: color potato is being cleaned up the back to cutting away half.
7. as the production method of instant potato as described in claim 5 or 6, it is characterized in that: described color potato is red for changeing heart crow or changeing the heart.
8. the production method of instant potato according to claim 1, it is characterized in that: vacuum-packed used material is nontoxic resistant to elevated temperatures nylon polypropylene composite film in the step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007102011640A CN101352225A (en) | 2007-07-25 | 2007-07-25 | Method for producing instant potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007102011640A CN101352225A (en) | 2007-07-25 | 2007-07-25 | Method for producing instant potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101352225A true CN101352225A (en) | 2009-01-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007102011640A Pending CN101352225A (en) | 2007-07-25 | 2007-07-25 | Method for producing instant potato |
Country Status (1)
| Country | Link |
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| CN (1) | CN101352225A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652557A (en) * | 2012-05-28 | 2012-09-05 | 蓬莱京鲁渔业有限公司 | Preparation method of instant flexible-packaging purple sweet potato pieces |
| CN103445119A (en) * | 2013-09-13 | 2013-12-18 | 吕坤秋 | Colored potato nourishment and preparation method thereof |
| CN104970320A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Sulfur-free color-protected potato strips and processing method thereof |
| CN105410765A (en) * | 2015-11-06 | 2016-03-23 | 四川光友薯业有限公司 | Instant potato processing method |
| CN106387856A (en) * | 2016-09-05 | 2017-02-15 | 合肥元政农林生态科技有限公司 | Processing method of seasoned Nameko mushrooms |
| CN108552506A (en) * | 2018-03-07 | 2018-09-21 | 荆门百谷丰科技有限公司 | It is a kind of inhibit potato starch aging method and a kind of multi-flavour instant charlotte |
-
2007
- 2007-07-25 CN CNA2007102011640A patent/CN101352225A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652557A (en) * | 2012-05-28 | 2012-09-05 | 蓬莱京鲁渔业有限公司 | Preparation method of instant flexible-packaging purple sweet potato pieces |
| CN103445119A (en) * | 2013-09-13 | 2013-12-18 | 吕坤秋 | Colored potato nourishment and preparation method thereof |
| CN103445119B (en) * | 2013-09-13 | 2015-05-13 | 吕坤秋 | Colored potato nourishment and preparation method thereof |
| CN104970320A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Sulfur-free color-protected potato strips and processing method thereof |
| CN105410765A (en) * | 2015-11-06 | 2016-03-23 | 四川光友薯业有限公司 | Instant potato processing method |
| CN105410765B (en) * | 2015-11-06 | 2019-04-26 | 四川光友薯业有限公司 | A kind of processing method of instant potato |
| CN106387856A (en) * | 2016-09-05 | 2017-02-15 | 合肥元政农林生态科技有限公司 | Processing method of seasoned Nameko mushrooms |
| CN108552506A (en) * | 2018-03-07 | 2018-09-21 | 荆门百谷丰科技有限公司 | It is a kind of inhibit potato starch aging method and a kind of multi-flavour instant charlotte |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090128 |