CN101683129A - Method for manufacturing potato jam - Google Patents
Method for manufacturing potato jam Download PDFInfo
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- CN101683129A CN101683129A CN200810140323A CN200810140323A CN101683129A CN 101683129 A CN101683129 A CN 101683129A CN 200810140323 A CN200810140323 A CN 200810140323A CN 200810140323 A CN200810140323 A CN 200810140323A CN 101683129 A CN101683129 A CN 101683129A
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- potato
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Abstract
The invention discloses a method for manufacturing potato jam, which belongs to the field of food processing. Potatoes are used as a main material and the method specifically comprises the following steps: steaming, cleaning and screening and frying. The method is simple to operate, and processed potato jam has perfect combination of color, aroma, taste and appearance and is beneficial to human health.
Description
Technical field
The invention provides a kind of processing method of food, be specially a kind of preparation method of potato jam.
Background technology
Potato, 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,
Riboflavin0.03～0.11mg,
Niacin0.4～1.1mg.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 washiness, heat lean, unit volume are 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 are arranged after edible.
At present, potato is new century one of the most promising high yield industrial crops, also is one of ten big hot topic nutritious and healthy food simultaneously.Complete and industry chain length is subjected to global great attention owing to its stable high yield, wide adaptability, nutritional labeling, and potato seed of potato and various converted products have become the important component part in the global economy trade.
Summary of the invention
Purpose of the present invention will provide a kind of potato finely processed product exactly, a kind of preparation method of potato jam:
The object of the present invention is achieved like this:
Cook: earlier with the potato wash clean, remove rotten, the part of sprouting, then skin is reamed, be placed in the food steamer and cook the airing of coming out of steamer;
Wipe sieve: it is standby to wipe into uniform mashed potato with the wiping sieve;
Frying: when white granulated sugar, water and sour water are put into pot and endured to 110 ℃, potato is poured in the pot, and constantly stir with spades, press while frying, all press diffusing until mashed potato, to prevent the bottom of a pan stammerer simultaneously, when continuing to be heated to 115 ℃, citric acid, pigment are added, and to control its pH value be 3-3.2, needing duty to turn over duty owing to temperature is too high this moment stirs, prevent coking, with little fire cooling, in the pot during material to 90 ℃, fruit flavoring essence and nourishing additive agent are added in the pot, are potato jam after stirring evenly with spades.
The counterweight of each raw material is: 50 kilograms of potatos, 40 kilograms of white granulated sugars, 17 kilograms in water, 0.2 kilogram of sour water, 200 milligrams of food colorings, about 100 milligrams of flavoring essences, about 0.16 kilogram of Powdered citric acid.
This method is simple to operate, is applicable to the operation of family or small-scale production, utilizes the potato jam of our legal system nutritious various, and mouthfeel is good.
The specific embodiment
A kind of potato jam preparation method:
Cook: earlier with the potato wash clean, remove rotten, the part of sprouting, then skin is reamed, be placed in the food steamer and cook the airing of coming out of steamer;
Wipe sieve: it is standby to wipe into uniform mashed potato with the wiping sieve;
Frying: when white granulated sugar, water and sour water are put into pot and endured to 110 ℃, potato is poured in the pot, and constantly stir with spades, press while frying, all press diffusing until mashed potato, to prevent the bottom of a pan stammerer simultaneously, when continuing to be heated to 115 ℃, citric acid, pigment are added, and to control its pH value be 3-3.2, needing duty to turn over duty owing to temperature is too high this moment stirs, prevent coking, with little fire cooling, in the pot during material to 90 ℃, fruit flavoring essence and nourishing additive agent are added in the pot, are potato jam after stirring evenly with spades.
The counterweight of each raw material is: 50 kilograms of potatos, 40 kilograms of white granulated sugars, 17 kilograms in water, 0.2 kilogram of sour water, 200 milligrams of food colorings, about 100 milligrams of flavoring essences, about 0.16 kilogram of Powdered citric acid.
Claims (2)
1. the preparation method of a potato jam, it is characterized in that: the concrete steps of this method are:
Cook: earlier with the potato wash clean, remove rotten, the part of sprouting, then skin is reamed, be placed in the food steamer and cook the airing of coming out of steamer;
Wipe sieve: it is standby to wipe into uniform mashed potato with the wiping sieve;
Frying: when white granulated sugar, water and sour water are put into pot and endured to 110 ℃, potato is poured in the pot, and constantly stir with spades, press while frying, all press diffusing until mashed potato, to prevent the bottom of a pan stammerer simultaneously, when continuing to be heated to 115 ℃, citric acid, pigment are added, and to control its pH value be 3-3.2, needing duty to turn over duty owing to temperature is too high this moment stirs, prevent coking, with little fire cooling, in the pot during material to 90 ℃, fruit flavoring essence and nourishing additive agent are added in the pot, are potato jam after stirring evenly with spades.
2. according to the described potato jam of claim preparation method, it is characterized in that: the counterweight of each raw material is: 50 kilograms of potatos, 40 kilograms of white granulated sugars, 17 kilograms in water, 0.2 kilogram of sour water, 200 milligrams of food colorings, about 100 milligrams of flavoring essences, about 0.16 kilogram of Powdered citric acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810140323A CN101683129A (en) | 2008-09-28 | 2008-09-28 | Method for manufacturing potato jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810140323A CN101683129A (en) | 2008-09-28 | 2008-09-28 | Method for manufacturing potato jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101683129A true CN101683129A (en) | 2010-03-31 |
Family
ID=42046700
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810140323A Pending CN101683129A (en) | 2008-09-28 | 2008-09-28 | Method for manufacturing potato jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101683129A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450530A (en) * | 2010-10-25 | 2012-05-16 | 隋聪 | Method for processing potato pulp |
| CN103766687A (en) * | 2014-02-27 | 2014-05-07 | 贵州三金圣果饮品有限责任公司 | Composite black potato and kiwi nutritional fruit jam or fruit tea |
| CN107242534A (en) * | 2017-08-08 | 2017-10-13 | 宁夏宁杨清真食品有限公司 | Raspberry curry local flavor sauce |
| CN108991451A (en) * | 2018-08-09 | 2018-12-14 | 浙江农林大学 | A kind of potato jam and preparation method thereof promoting digestive function with nutrition |
-
2008
- 2008-09-28 CN CN200810140323A patent/CN101683129A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450530A (en) * | 2010-10-25 | 2012-05-16 | 隋聪 | Method for processing potato pulp |
| CN103766687A (en) * | 2014-02-27 | 2014-05-07 | 贵州三金圣果饮品有限责任公司 | Composite black potato and kiwi nutritional fruit jam or fruit tea |
| CN107242534A (en) * | 2017-08-08 | 2017-10-13 | 宁夏宁杨清真食品有限公司 | Raspberry curry local flavor sauce |
| CN108991451A (en) * | 2018-08-09 | 2018-12-14 | 浙江农林大学 | A kind of potato jam and preparation method thereof promoting digestive function with nutrition |
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| 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: 20100331 |