CN104855928A - A manufacturing method of potato jam - Google Patents
A manufacturing method of potato jam Download PDFInfo
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- CN104855928A CN104855928A CN201510196781.0A CN201510196781A CN104855928A CN 104855928 A CN104855928 A CN 104855928A CN 201510196781 A CN201510196781 A CN 201510196781A CN 104855928 A CN104855928 A CN 104855928A
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Abstract
The present invention relates to the field of potato processing. The manufacturing method of potato jam is characterized by comprising the following the steps: (1) 1 Kg of potatoes are washed, peeled and chopped, then steamed for about 10-15 minutes until the potatoes are soft, and the steamed potatoes are put into a pot and mashed to be mashed potatoes, and 0.5 g of citric acid is added and stirred to be homogeneous; (2) the mashed potatoes are heated to 100-110 DEG C, and 500-600 g of white granulated sugar is added, stirred and kept at 80-90 DEG C for 5-10 min; (3) 8 g of hot melted gelatin is added to the mashed potatoes and the mixture is stirred to be homogeneous, and kept at 80-90 DEG C for 5-10 min, and then poured into a container, covered, sealed and stored. The processing of the potato jam provides a new processing path for potato processing, can solve the current problems of short storage period of potatoes and single variety of potato food, thereby promoting the development of the potato processing industry.
Description
Technical field
The present invention relates to potato manufacture field, particularly a kind of preparation method of potato jam.
Background technology
At present, potato is limited to fresh storage, fresh fortune, marketing fresh more, eats raw.In traditional diet structure, except some areas directly eat as staple food, the potato of more than 95% eats raw as vegetables, and direct consumption figure constantly declines in recent years.More potato industrial processes is limited to and is processed into raw starch, and make bean vermicelli, bean sheet jelly, vermicelli, alcohol etc., not only quantity is few, and working depth is inadequate, and economic benefit is not high, and digestion power is limited.Vast potato plantation the place of production, owing to lacking corresponding process technology, limit by conditions of transportation in addition, the fresh potato after results greatly mainly with do potato do or feed be main.Owing to limiting by market, potato is in the market cheaper of locality, and the performance of potato High Yielding Heterosis is subject to great restriction.Therefore and the potato of loss is 25%-30% and owing to not having the process technology of modern storage equipment and science, remaining is 70%-75% also basic for eating or be processed into bean vermicelli, vermicelli and starch raw in the annual whole nation.Make the nutritive value of potato do not fully not played and act on, also make its overall economic efficiency receive great limitation.
Jam is a kind of condiment that people extremely like, and generally adopts fruit, but never adopts potato, and reason is that in potato, content of starch is high, pectin and fructose content few.
Summary of the invention
Goal of the invention of the present invention is: for above-mentioned technical problem, provides a kind of preparation method of potato jam, and the deep processing for potato provides a kind of practical and convenient processing method, meets produce market needs.
Technical solution of the present invention is: a kind of preparation method of potato jam, is characterized in that: carry out according to following steps,
(1) 1Kg potato cleaned, remove the peel and chopping, then steam about 10-15 minute, after its steaming is soft, puts into pot smashs into mashed potatoes to pieces, and add 0.5g citric acid, stir;
(2) mashed potatoes will be filled and be heated to 100-110 DEG C, and the white granulated sugar adding 500-600g stirs, at 80-90 DEG C of insulation 5-10min;
(3) add the gelatin after 8g thermosol, stir, at 80-90 DEG C of insulation 5-10min, then contain in container, seal and deposit.
Preferably, above-mentioned steps (1) be 500g potato is cleaned, peeling and chopping, then steam about 10-15 minute with 500g carrot, until its steam soft after put into pot and smash to pieces and be mixed into mud, and add 0.5g citric acid, stir.Here increase carrot increase its nutritional labeling and regulate content of starch.
Preferably, above-mentioned steps (1) for block is cleaned, removes the peel and chopped up to 500g potato, then with 500g carrot steam about 10 minutes, treat its steam soft carrot smash to pieces and and potato put into pot, add 0.5g citric acid, stir.Here increase carrot increase its nutritional labeling and regulate content of starch.
Beneficial effect of the present invention is:
The present invention, by the processing of potato jam, for potato processing provides a new processing road, can solve the present situation that the potato memory cycle is short, drinking potato food kind is single, thus promote the development of potato secondary industry.
The present invention, by the processing of potato jam, while maintenance potato prototroph is worth, improves its surcharge, can promote that industrial economy develops.
Potato jam of the present invention is of high nutritive value, and is easy to store, and has good market prospects and prospect for sales.
Detailed description of the invention
Below in conjunction with embodiment, the invention process is described.
Embodiment 1: 1Kg potato is cleaned, removes the peel and chopping, then steam about 15 minutes, put into pot and smash into mashed potatoes to pieces after its steaming is soft, and add 0.5g citric acid, stir.To fill mashed potatoes and be heated to 110 DEG C, and the white granulated sugar adding 600g stirs, at 90 DEG C of insulation 8min.Add the gelatin after 8g thermosol, stir, at 90 DEG C of insulation 10min, then contain in container, seal and deposit.
Embodiment 2: to be cleaned by 500g potato, peeling and chopping, then steams about 10 minutes with 500g carrot, until its steam soft after put into pot and smash to pieces and be mixed into mud, and add 0.5g citric acid, stir.To fill mashed potatoes and be heated to 100 DEG C, and the white granulated sugar adding 500g stirs, at 80 DEG C of insulation 10min.Add the gelatin after 8g thermosol, stir, at 80 DEG C of insulation 10min, then contain in container, seal and deposit.
Embodiment 3: 500g potato is cleaned, removes the peel and chop up block, then with 500g carrot steam about 10 minutes, treat its steam soft carrot smash to pieces and and potato put into pot, add 0.5g citric acid, stir.To fill mashed potatoes and be heated to 110 DEG C, and the white granulated sugar adding 500g stirs, at 80 DEG C of insulation 7min.Add the gelatin after 8g thermosol, stir, at 90 DEG C of insulation 10min, then contain in container, seal and deposit.
It is noted herein that, jam needs sealing to preserve after making, this needs sterilizing in process or in jam, ensures the effect of sealing, in above-described embodiment, repeatedly 80-90 DEG C of insulation is in order to sterilizing, ensures the dissolving mixing of white granulated sugar and gelatin fully simultaneously.
Flavor enhancement can also be added, to facilitate the taste of different crowd in the present invention.
Claims (3)
1. a preparation method for potato jam, is characterized in that: carry out according to following steps,
(1) 1Kg potato cleaned, remove the peel and chopping, then steam about 10-15 minute, after its steaming is soft, puts into pot smashs into mashed potatoes to pieces, and add 0.5g citric acid, stir;
(2) mashed potatoes will be filled and be heated to 100-110 DEG C, and the white granulated sugar adding 500-600g stirs, at 80-90 DEG C of insulation 5-10min;
(3) add the gelatin after 8g thermosol, stir, at 80-90 DEG C of insulation 5-10min, then contain in container, seal and deposit.
2. the preparation method of a kind of potato jam according to claim 1, it is characterized in that: step (1) is for cleaning 500g potato, removing the peel and chopping, then about 10-15 minute is steamed with 500g carrot, until its steam soft after put into pot and smash to pieces and be mixed into mud, and add 0.5g citric acid, stir.
3. the preparation method of a kind of potato jam according to claim 2, it is characterized in that: step (1) is for clean, remove the peel and to chop up block by 500g potato, then steam about 10 minutes with 500g carrot, treat its steam soft carrot smash to pieces and and potato put into pot, add 0.5g citric acid, stir.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510196781.0A CN104855928A (en) | 2015-04-22 | 2015-04-22 | A manufacturing method of potato jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510196781.0A CN104855928A (en) | 2015-04-22 | 2015-04-22 | A manufacturing method of potato jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104855928A true CN104855928A (en) | 2015-08-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510196781.0A Pending CN104855928A (en) | 2015-04-22 | 2015-04-22 | A manufacturing method of potato jam |
Country Status (1)
| Country | Link |
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| CN (1) | CN104855928A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730277A (en) * | 2019-01-31 | 2019-05-10 | 陶莉 | Watermelon jam and preparation method thereof |
-
2015
- 2015-04-22 CN CN201510196781.0A patent/CN104855928A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 曾洁等: "《薯类食品生产工艺与配方》", 31 January 2012 * |
| 秦璞: "《金版育儿百科》", 31 December 2008 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730277A (en) * | 2019-01-31 | 2019-05-10 | 陶莉 | Watermelon jam and preparation method thereof |
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Application publication date: 20150826 |