CN104256440A

CN104256440A - Potato bait slices and preparing method

Info

Publication number: CN104256440A
Application number: CN201410519045.XA
Authority: CN
Inventors: 李发旺
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-10-06
Filing date: 2014-10-06
Publication date: 2015-01-07

Abstract

The invention discloses potato bait slices and a preparing method. The preparing method is characterized by comprising the steps of selecting fresh potatoes with high starch content, cleaning, putting the potatoes with peels into a pan, boiling the potatoes for not less than 60 minutes without covering, peeling, putting the peeled potatoes into a pestle cavity, pounding with a wood pestle mouth to obtain cooked potato dough, kneading the dough on a panel to obtain rectangular-brick-shaped potato bait slices or elliptic-cylinder-shaped bait blocks with the lengths being 20-25 centimeters, fermenting the bait blocks in a dustpan for at least 2 hours, cutting the bait blocks into strips, drying in sunlight till the moisture content is less than 12%, thus obtaining the potato bait slices. According to the method, the fresh potato bait blocks or the potato bait slices obtained by adopting the method have the nutrition, flavor and mouthfeel of cooked fresh potatoes, and have a sticky and fragrant taste. Therefore, a new path is provided for the processed potato types and deep processing of potatoes.

Description

Potato Er threads and preparation method

Technical field

The present invention relates to a kind of potato Er threads and preparation method.

Background technology

Potato is comparatively extensive in the cultivated area of China, the product of potato intensive processing is mainly divided three classes, one class take fresh potato as the product of Raw material processing, be mainly potato full-powder (snowflake powder and granule full powder), farina, potato chips (bar, silk), quick-frozen French fries, dehydrated potato sheet (chips dip) etc., its main technique is pretreatment of raw material, drying (fried); Two is the products processed for primary raw material with potato full-powder or farina, is mainly potato vermicelli vermicelli, stackable potato chip (potato crispy chip) etc., and its main technique is shaping, slaking processing, but complex process; Three is with starch deep processed product, is mainly converted starch (potato oxidized starch, Crosslinked Potato Starch), main technique starch denaturalization technical matters.

Because Potato ring rot bacteria utilization rate is low, the product of processing occurs mainly with saratoga chip and full powder, starch, and a kind of potato food that potato chips (bar, silk) Shi Shi China is the most common in the market.Therefore how diversifying, promote its economic worth, realize industrialization and produce, improve added value of product and economic benefit, is the subject matter existed at present.

Above potato is the product of raw material, and bean-noodle eats as vegetables, and potato crispy chip is as non-staple foodstuff use, and converted starch is then commercial Application, but the process equipment of these products is huge, adds complex process.So potato is as staple food, being also confined to traditional having simmered in pot and eating, is more food roasting.

Er threads is a kind of take rice as the matured food that raw material is produced, and as snack, is a kind of than noodles food more easily, and in recent years having with maize is the main Er threads adding appropriate rice and do, main nutritive peculiarity of giving prominence to maize.Potato is not also had to be bait block or the Er threads food of Raw material processing.

Summary of the invention

The object of the invention is open a kind of potato Er threads and preparation method, to solve the limitation of current potato food kind, be the Er threads that market provides a kind of raw potatoes to process, open up the new product of raw potatoes.

Technical scheme: potato Er threads and preparation method, select the fresh potato that content of starch is high, clean up, belt leather enters pot, and the spacious pan boiling time is no less than 60 minutes afterwards, puts into treadle-operated tilt hammer for hulling rice Waterloo wooden treadle-operated tilt hammer for hulling rice mouth and pound and be pounded ripe potato walk after peeling, panel rubs into the long rectangular brick shape of 20-25 centimetre with hand or elliptical cylinder-shape is bait block, place in dustpan and proof at least 2 hours, bait block cutter is cut into fine strip shape, dries moisture in the sun lower than 12%, be potato Er threads.

Concrete processing mode:

1, select content of starch height 22-25%, stem tuber length, circular, eye is shallow and lack, potato meat is white or milky, and content of reducing sugar is 0.1%, is no more than 0.5%;

2, satisfactory fresh potato, clean up;

3, according to the part by weight of potato and water 1:4-6, clean potato is put into uncovered the boiling of pot slow fire and be no less than 60 minutes, examination potato quality is soft, without stone, then excessive moisture is evaporated in pot anhydrous;

The potato of 4, boiling removes crust in time by hand, and being put into by potato in treadle-operated tilt hammer for hulling rice Waterloo while hot pounds to smash is no less than 280 times, sends the sound of puff puff, makes it combine together, mature face bulk;

5, the mashed potato smash pounding in time takes out kneading growth square brick shape;

6, the fresh potato bait block then making brick shape is put into inside dustpan and proofs 2-3 hour, is fresh potato bait block.

7, the strip of the slice of thickness 1 cm x 1 centimetre, length less than 8 centimetres is cut into;

8, dry moisture by sunlight in natural air circulation environment and be not more than 13%, be potato Er threads.

Namely can be made into potato Er threads in the manner described above, time edible, soak 3-4 hour with clear water, insert in boiling water, add the seasoning matter that trencherman likes and cook together.

Obtain fresh potato bait block, potato bait Er threads according to the method described above, change the usual manner of the food of potato, provide a kind of have fresh potato cook after nutrition, local flavor and mouthfeel potato product; There is a kind of glutinous goluptious taste.For the product category of Potato ring rot bacteria and in depth provide a new way.

Detailed description of the invention

Below provide the embodiment of the present invention:

Technological process

Raw potatoes → cleaning → spacious pot boiling → remove the peel → pound into bait block → proof slaking → machine-shaping → bait block cutting → Er threads → drying → drying Er threads

1, select satisfactory fresh potato 20 kilograms, clean up for subsequent use;

2, get 100 kilograms, clear water, clean potato is put into pot slow fire is uncovered boils 60-70 minute, excessive moisture is being evaporated, is making potato quality soft, without stone.

The potato of 3, boiling removes crust in time by hand, while hot potato is put in Dui Waterloo, pound smash more than 290 time with wooden treadle-operated tilt hammer for hulling rice mouth (treadle-operated tilt hammer for hulling rice mouth is diameter 15-20 centimetre, the round bar shape instrument of long more than 40 centimetres, and mountainous rural area is used for paddy processing to become the instrument of rice), it is made to combine together, the potato processed is pureed, claims mashed potato, can stick to treadle-operated tilt hammer for hulling rice mouth lower end and not drop, also not easily fall de-, and hear the sound sending puff puff.A usual treadle-operated tilt hammer for hulling rice nest can process about 5-7 kilogram.

4, the mashed potato smash pounding in time takes out, and panel is crumpled, then makes rectangular brick shape or elliptical cylinder-shape, be potato bait block.

5, the fresh potato bait block making kneading shaping is put in dustpan, puts certain hour and is and proofs, be no less than 2 hours, obtain potato fresh bait block under room temperature.

6, potato fresh bait block obtained above, has two kinds of processing modes: 1, immediately its vacuum packaging is preserved, 2 months time, all can keep the distinctive fragrance of its potato, takes out chopping and cook before edible.

2, be cut into fineness degree, full-size is the slice of 1 cm x 1 centimetre, the strip of long less than 8 centimetres; Dry under wind condition natural under its sunlight, be potato Er threads.Preserve 12 months under normal temperature.Before edible, with cold water soak 3-4 hour, pull out and be put in boiling water, the seasoning matter adding trencherman's hobby is cooked.

The feature of potato Er threads:

1, fresh potato bait block: have the natural colour of fresh potato raw material and fresh potato cook after fragrance, shaping rear regular, size is basically identical, entrance is neither too hard, nor too soft.

2, dried potato Er threads: have fresh potato cook after fragrance, the strip in even thickness, finished product are faint yellow, and moisture is less than 15%, and under normal temperature, shelf life of products is 12 months.

3, product meets the hygienic requirements of the regulation of GB 2757.

4, fresh potato bait block, drying potato Er threads all should be packed, and prevent secondary pollution, and packaging material are because meeting the relevant regulations of state food packaging material.

5, sanitation and hygiene answered by Product transport instrument, avoid Exposure to Sunlight, drench with rain, must not with poisonous, harmful, that easily pollute, have peculiar smell article storage and transport; Deposit in cool place, drying, ventilate, have in the special warehouse of flyproof rodent prevention equipment.

Claims

1. potato Er threads, it is characterized in that the fresh potato selecting content of starch high, clean up, belt leather enters pot, and the spacious pan boiling time is no less than 60 minutes afterwards, puts into treadle-operated tilt hammer for hulling rice Waterloo wooden treadle-operated tilt hammer for hulling rice mouth and pound and be pounded ripe potato walk after peeling, panel rubs into the long rectangular brick shape of 20-25 centimetre with hand or elliptical cylinder-shape is bait block, place in dustpan and proof at least 2 hours, bait block cutter is cut into fine strip shape, dries moisture in the sun lower than 12%, be potato Er threads.

2. the preparation method of potato Er threads, is characterized in that concrete processing mode:

A, select that content of starch height 22-25%, stem tuber are long, circular, eye is shallow and lack, potato meat is white or milky, and content of reducing sugar is 0.1%, is no more than 0.5%;

B, satisfactory fresh potato, to clean up;

C, part by weight according to potato and water 1:4-6, put into uncovered the boiling of pot slow fire and be no less than 60 minutes by clean potato, examination potato quality is soft, without stone, then excessive moisture is evaporated in pot anhydrous;

D, the potato of boiling remove crust in time by hand, and being put into by potato in treadle-operated tilt hammer for hulling rice Waterloo while hot pounds to smash is no less than 280 times, sends the sound of puff puff, makes it combine together, mature face bulk;

E, the mashed potato smash pounding in time take out kneading growth square brick shape;

F, the fresh potato bait block then making brick shape are put into inside dustpan and proof 2-3 hour, are fresh potato bait block;

G, be cut into the slice of thickness 1 cm x 1 centimetre, the strip of long less than 8 centimetres;

Dry moisture by sunlight in h, natural air circulation environment and be not more than 13%, be potato Er threads.