CN104543876A - Potato and dasheen strips - Google Patents
Potato and dasheen strips Download PDFInfo
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- CN104543876A CN104543876A CN201410762292.2A CN201410762292A CN104543876A CN 104543876 A CN104543876 A CN 104543876A CN 201410762292 A CN201410762292 A CN 201410762292A CN 104543876 A CN104543876 A CN 104543876A
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Abstract
The invention discloses potato and dasheen strips prepared by the steps of cleaning and peeling potatoes and dasheens by adopting a cleaner, respectively weighing potatoes, yam, arrowroot and potatoes serving as main materials in a ratio of (6-5) to (5-6) to (1-3) to (3-1) based on 10 parts, cutting into strips by adopting a shredding machine, cooking over water by adopting a cooking machine till complete cooking, weighing peanut oil, light soy sauce and flavoring agent serving as accessories in a ratio of (0.4-0.6) to (0.7-0.5) to (0.3-0.1), and stirring the accessories into paste by adopting a stirrer; and weighing the main material strips and the accessory paste in a ratio of (7-6) to (0.8-0.6) based on 100 parts, stirring into a wrapped strip shape in the stirrer, drying by adopting a dedicated dryer for 25-35 minutes, and packing by adopting a dedicated packing machine and packing boxes, thus obtaining high-quality, nutritional and unique potato and dasheen strips suitable for both the old and the young.
Description
Technical field
The present invention relates to a kind of instant bar, particularly a kind of potato taro bar.
Technical background
At present, in the food products market of town and country, various instant bar based food is a lot of, but with affiliated potato and taro for the instant potato taro bar of primary raw material with batching science formulated does not have.Simultaneously; along with the continuous growth of various places agriculture specialize scale potato, taro cultivated area and output; and the potato of market general simple edible demand, taro amount and other machining to need etc. extremely limited, easily cause that potato, taro agricultural product are unsalable hinders agriculture and damage the negative consequences such as agriculture with making a reduction and cause.Therefore; be necessary invention a kind of to consume potato in a large number, taro produces potato taro bar technology for primary raw material carries out fine design, to promote related agricultural potato, the industrialization of taro planting scale further develops and meets the growing material life needs of urban and rural residents.
Summary of the invention
The object of the invention is for the shortage of market potato taro bar process technology and product demand problem, there is provided that a kind of preparing process is exquisite, potato taro is goodly joined, high-grade nutrition material benefit, green high quality be instant, apply mixed economy development benefit obvious potato taro bar.
The technical scheme that the present invention is adopted for achieving the above object is: a kind of potato taro bar, it is characterized in that, the main compound method of this potato taro bar is, first with cleaner, the potato of major ingredient, taro cleaning are removed the peel, potato, taro is weighed by same base rate and different proportion, boil with precooker Steam by water bath, with shredding machine, potato, taro are cut into strip again, again by peanut oil, light soy sauce sauce, the flavor enhancement of same base rate and different proportion weigh batching, and to stir pulp with mixer.Weigh major ingredient and batching respectively by same base rate and different proportion again, and drop into mixer and be stirred into and wrap up in strip, then pack with packing machine and package box special bag after Tumbleing Dry, namely obtain the qualified instant potato taro bar with green delicious food of high-quality.
Described taro comprises sweet potato, arrowroot, potato.
Described batching comprises peanut oil, light soy sauce sauce, flavor enhancement.
manner of formulation
1, equipment is put and is joined: related raw material of having purchased is fresh-keeping deposits the setting such as warehouse and platform scale, cleaner, shredding machine, precooker, mixer, dryer, packing machine and Packing chest bag, and cleans up for subsequent use by required setting.
2, raw material preparation: first with cleaner, potato, taro cleaning are removed the peel, be base rate with 10, be 6-5: 5-6: 1-3: 3-1 weigh potato, sweet potato, arrowroot, potato respectively in the potato of major ingredient, sweet potato, arrowroot, potato ratio, and be cut into strip with shredding machine, then boil with precooker Steam by water bath; Be 0.4-0.6: 0.7-0.5: 0.3-0.1 weigh peanut oil, light soy sauce sauce, flavor enhancement in the ratio of the peanut oil of batching, light soy sauce sauce, flavor enhancement, and stir into mixed pulpous state with mixer.Be base rate with 100 again, be 7-6: 0.8-0.6 weighing major ingredient bar in major ingredient bar, batching slurry ratio, prepare burden and starch, and drop in mixer to stir into simultaneously and wrap up in strip, impel the peanut oil in batching, light soy sauce sauce, flavor enhancement to infiltrate and wrap the potato of major ingredient, sweet potato, arrowroot, potato bar.
3, drying and packaging: by the potato taro bar dedicated drying machine drying and processing 25-35 minute just become, then pack with special purpose packaging machine and Packing chest bag, namely obtain high-quality nutrition, have characteristic and xerophagia and boiling water brew instant all can potato taro bar.
Because of in major ingredient used and batching containing odor type corrosion resistant material and acid preservative substance, the fresh-keeping and shelf-life overlength of native land beans taro bar, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can fast, efficient, high-quality and a large amount of potato taro bar producing different content and grade.
Beneficial effect: the present invention is through many experiments, success weighs refinement in proportion and utilizes the potato of major ingredient, sweet potato, arrowroot, the peanut oil of potato bar and batching, light soy sauce sauce, the excellent new technology of joining refining potato taro bar of flavor enhancement, this compound method science, optimize, green, exquisite, simple and direct, easy and effective, both can consume and make full use of described potato in a large number, taro and batching resource, can effectively realize again rapidly and efficiently delicious with low-cost production high-quality, the potato taro bar that unique flavor and green are delicious and all-ages, and the further development and prosperity in described secondary local and special products plant husbandry and instant food market, town and country can be promoted effectively, enrich the material life needs that the both urban and rural residents is growing.It is higher by more than 35% than general instant bar that this technical matters produces potato taro bar green nourishing composition, and economical and practical, its utilization and extention overall economic efficiency and social benefit comparatively obvious.
case study on implementation
Embodiment 1: first with cleaner, potato, taro cleaning are removed the peel, be base rate with 10, be 6-5: 5-6: 1-3: 3-1 weigh potato 60kg, sweet potato 50kg, arrowroot 10kg, potato 30kg respectively in the potato of major ingredient, sweet potato, arrowroot, potato ratio, and be cut into strip with shredding machine, then boil with precooker Steam by water bath; Be 0.4-0.6: 0.7-0.5: 0.3-0.1 weigh peanut oil 4kg, light soy sauce sauce 7kg, flavor enhancement 3kg in the ratio of the peanut oil of batching, light soy sauce sauce, flavor enhancement, and stir into mixed pulpous state with mixer.Be base rate with 100 again, be 7-6: 0.8-0.6 weighing major ingredient bar 700kg in major ingredient bar, batching slurry ratio, prepare burden and starch 80kg, and drop in mixer to stir into simultaneously and wrap up in strip, impel the peanut oil in batching, light soy sauce sauce, flavor enhancement to infiltrate and wrap the potato of major ingredient, sweet potato, arrowroot, potato bar, use dedicated drying machine drying and processing 25-35 minute again, pack with special purpose packaging machine and Packing chest bag again, namely obtain high-quality nutrition, have characteristic and xerophagia and boiling water brew instant all can potato taro bar.
Because of in major ingredient used and batching containing odor type corrosion resistant material and acid preservative substance, the fresh-keeping and shelf-life overlength of native land beans taro bar, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can fast, the potato taro bar of efficient, high-quality and a large amount of production same amount and grade.
Embodiment 2: first with cleaner, potato, taro cleaning are removed the peel, be base rate with 10, be respectively weigh potato 55kg, sweet potato 55kg, arrowroot 20kg, potato 20kg at 5.5: 5.5: 2: 2 in the potato of major ingredient, sweet potato, arrowroot, potato ratio, and be cut into strip with shredding machine, then boil with precooker Steam by water bath; Be weigh peanut oil 5kg, light soy sauce sauce 6kg, flavor enhancement 2kg at 0.5: 0.6: 0.2 in the ratio of the peanut oil of batching, light soy sauce sauce, flavor enhancement, and stir into mixed pulpous state with mixer.Be base rate with 100 again, be 6.5: 0.7 weighing major ingredient bar 650kg in major ingredient bar, batching slurry ratio, prepare burden and starch 70kg, and drop in mixer to stir into simultaneously and wrap up in strip, impel the peanut oil in batching, light soy sauce sauce, flavor enhancement to infiltrate and wrap the potato of major ingredient, sweet potato, arrowroot, potato bar, use dedicated drying machine drying and processing 30 minutes again, pack with special purpose packaging machine and Packing chest bag again, namely obtain high-quality nutrition, have characteristic and xerophagia and boiling water brew instant all can potato taro bar.
Because of in major ingredient used and batching containing odor type corrosion resistant material and acid preservative substance, the fresh-keeping and shelf-life overlength of native land beans taro bar, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can fast, the potato taro bar of efficient, high-quality and a large amount of production same amount and grade.
Embodiment 3: first with cleaner, potato, taro cleaning are removed the peel, be base rate with 10, be respectively weigh potato 50kg, sweet potato 60kg, arrowroot 30kg, potato 10kg at 5: 6: 3: 1 in the potato of major ingredient, sweet potato, arrowroot, potato ratio, and be cut into strip with shredding machine, then boil with precooker Steam by water bath; Be weigh peanut oil 6kg, light soy sauce sauce 5kg, flavor enhancement 1kg at 0.6: 0.5: 0.1 in the ratio of the peanut oil of batching, light soy sauce sauce, flavor enhancement, and stir into mixed pulpous state with mixer.Be base rate with 100 again, be 6: 0.6 weighing major ingredient bar 600kg in major ingredient bar, batching slurry ratio, prepare burden and starch 60kg, and drop in mixer to stir into simultaneously and wrap up in strip, impel the peanut oil in batching, light soy sauce sauce, flavor enhancement to infiltrate and wrap the potato of major ingredient, sweet potato, arrowroot, potato bar, use dedicated drying machine drying and processing 35 minutes again, pack with special purpose packaging machine and Packing chest bag again, namely obtain high-quality nutrition, have characteristic and xerophagia and boiling water brew instant all can potato taro bar.
Because of in major ingredient used and batching containing odor type corrosion resistant material and acid preservative substance, the fresh-keeping and shelf-life overlength of native land beans taro bar, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can fast, the potato taro bar of efficient, high-quality and a large amount of production same amount and grade.
Claims (1)
1. a potato taro bar, it is characterized in that, first with cleaner, potato, taro cleaning are removed the peel, be base rate with 10, be 6-5: 5-6: 1-3: 3-1 weigh potato, sweet potato, arrowroot, potato respectively in potato, sweet potato, arrowroot, potato ratio, and be cut into strip with shredding machine, then boil with precooker Steam by water bath; Be 0.4-0.6: 0.7-0.5: 0.3-0.1 weigh peanut oil, light soy sauce sauce, flavor enhancement in the ratio of the peanut oil of batching, light soy sauce sauce, flavor enhancement, and stir into mixed pulpous state with mixer; Be base rate with 100 again, be 7-6: 0.8-0.6 weighing major ingredient bar in major ingredient bar, batching slurry ratio, prepare burden and starch, and drop in mixer to stir into simultaneously and wrap up in strip, impel the peanut oil in batching, light soy sauce sauce, flavor enhancement to infiltrate and wrap the potato of major ingredient, sweet potato, arrowroot, potato bar, use dedicated drying machine drying and processing 25-35 minute again, pack with special purpose packaging machine and Packing chest bag again, namely obtain high-quality nutrition, have characteristic and xerophagia and boiling water brew instant all can potato taro bar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410762292.2A CN104543876A (en) | 2014-12-12 | 2014-12-12 | Potato and dasheen strips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410762292.2A CN104543876A (en) | 2014-12-12 | 2014-12-12 | Potato and dasheen strips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543876A true CN104543876A (en) | 2015-04-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410762292.2A Pending CN104543876A (en) | 2014-12-12 | 2014-12-12 | Potato and dasheen strips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543876A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01101846A (en) * | 1987-10-16 | 1989-04-19 | Food Pack Syst Kk | Production of snack food of dried potatoes |
| CN1803003A (en) * | 2005-11-28 | 2006-07-19 | 陈义 | Instant food production process of completely-new health potato and taro |
| CN103766770A (en) * | 2014-01-09 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Three-colored rice brewing flakes |
-
2014
- 2014-12-12 CN CN201410762292.2A patent/CN104543876A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01101846A (en) * | 1987-10-16 | 1989-04-19 | Food Pack Syst Kk | Production of snack food of dried potatoes |
| CN1803003A (en) * | 2005-11-28 | 2006-07-19 | 陈义 | Instant food production process of completely-new health potato and taro |
| CN103766770A (en) * | 2014-01-09 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Three-colored rice brewing flakes |
Non-Patent Citations (1)
| Title |
|---|
| 刘树栋,等: "《薯芋类制品768例》", 31 January 2006, 科学技术文献出版社 * |
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Application publication date: 20150429 |
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