CN105212119A

CN105212119A - Potato pickles and preparation method thereof

Info

Publication number: CN105212119A
Application number: CN201410292476.7A
Authority: CN
Inventors: 马爱峰
Original assignee: Gutian Inner Mongol Rich Agriculture And Animal Husbandry Co Ltd
Current assignee: Gutian Inner Mongol Rich Agriculture And Animal Husbandry Co Ltd
Priority date: 2014-06-23
Filing date: 2014-06-23
Publication date: 2016-01-06

Abstract

The invention discloses a kind of potato pickles and preparation method thereof, process is for screen afterwash by raw potatoes, container is put in layering, often put one deck and add salt, add the pure water that can flood raw potatoes to be sealed in room temperature 18-23 DEG C and to carry out pickled fermented, fermentation after taking-up with clear water clean, add edible oil, salt, sauce, Chinese prickly ash, aniseed, soy sauce, green onion, ginger, garlic, capsicum totally 10 flavorings fry, vacuum packaging is finished product.The present invention potato is become one is instant easily adds food product, change the edible way that potato is single.This potato pickles manufacturing method is easy, mouthfeel and special taste, nutritious, long shelf-life.

Description

Potato pickles and preparation method thereof

Technical field

The present invention relates to a kind of pickles and preparation method thereof, refer in particular to a kind of potato pickles and preparation method thereof.

Background technology

Potato uniquely namely can be used as grain, and can be used as again the agricultural product of vegetables, its protein content surpasses soybean, and lysine and tryptophan all surpass general grain, and nutritive value is extremely abundant, often eats and be highly profitable to human body.But owing to receiving the restriction of storage fresh-keeping, people are fairly simple to potato eating method for many years, mainly to eat raw.

Summary of the invention

The technical problem to be solved in the present invention is to provide a kind of potato pickles and preparation method thereof, and this potato sauce Lepidium, in new potato eating method, also adds the kind of potato Speciality Foods, can meet the different taste of each consumer group.

The technical problem to be solved in the present invention is realized by following scheme: potato pickles are pickled by potato and salt, then adds edible oil, salt, sauce, Chinese prickly ash, aniseed, soy sauce, green onion, ginger, garlic, capsicum 10 kinds of condiment fry.Wherein each flavoring accounts for the percentage by weight of potato pickles and is: edible oil 6-8%, salt 3-6%, sauce 3-5%, Chinese prickly ash 0.08-0.12%, aniseed 0.08-0.12%, soy sauce 4-7%, green onion 4-6, ginger 3-5%, garlic 3-5%, capsicum 2-8%.

Concrete preparation method is: first raw potatoes is rejected disease and pest and damage screening, then clean, machine is peeled section, pure water is eluriated clean, container is put in layering, often put into one deck and namely add salt, add the salt of raw potatoes weight 6-8% altogether, add pure water after discharging to be flooded, pickled fermented 70 days are carried out under being sealed in 18-23 DEG C of room temperature condition, pickled fermented rear taking-up raw potatoes clear water is cleaned, edible rusting heat is put in pot, put into raw potatoes, add above-mentioned edible oil again, salt, sauce, Chinese prickly ash, aniseed, soy sauce, green onion, ginger, garlic, hot pepper flouring fries, last vacuum packaging is finished product.

Advantage of the present invention is: the present invention take potato as raw material, by pickled fermented and fry and be made into potato pickles, make potato become a kind of and very conveniently edible instantly add food product, change the edible way that potato is single, make the potato food shelf-life bring up to 6 months to 18 months simultaneously.Preparation method of the present invention is easy, mouthfeel and special taste, nutritious, instant, long shelf-life.

Accompanying drawing explanation

Fig. 1 is fabrication processing figure.1. be raw potatoes screening clean, being 2. that container is put in layering, is 3. pickled fermented, be 4. take out clean, be 5. add edible oil, salt, sauce, Chinese prickly ash, aniseed, soy sauce, green onion, ginger, garlic, capsicum fries, and is 6. that vacuum packaging is finished product.

Detailed description of the invention

For mediocre taste potato pickles, first raw potatoes is rejected disease and pest and damage screening, then clean, machine becomes 100 kilograms after peeling and cutting into slices.Eluriate with pure water clean, divide five layers and put into container, often put into the salt that one deck adds 1.4 kilograms, after discharging, add the pure water that can flood potato material, under being sealed in 18-23 DEG C of room temperature condition, carry out pickled fermented 70 days for the first time.Take out raw potatoes clear water after fermentation to clean, the edible rusting heat of 7 kilograms is put in pot, put into 100 kilograms pickled fermented after raw potatoes, add 6 kilograms of salts again, 4 kilograms of sauce, 0.1 kilogram of Chinese prickly ash, 0.1 kilogram of aniseed, 5 kilograms of soy sauce, 5 kilograms of green onions, 4 kilograms of ginger, 4 kilograms of garlics, 3 kilograms of hot pepper flourings fry, finally carry out streamline vacuum packaging and be finished product.

Potato pickles also can select several interpolation according to different taste respectively in above-mentioned condiment.Thus be made into multiple series, the potato pickles product of different taste and different mouthfeel.

Claims

1. potato pickles, it is characterized in that: by potato and salt pickled fermented, again with pickled fermented raw potatoes add edible oil, salt, sauce, Chinese prickly ash, aniseed, soy sauce, green onion, ginger, garlic, capsicum totally 10 flavoring fryings form, wherein each flavoring accounts for the percentage by weight of potato pickles and is: edible oil 6-8%, salt 3-6%, sauce 3-5%, Chinese prickly ash 0.08-0.12%, aniseed 0.08-0.12%, soy sauce 4-7%, green onion 4-6, ginger 3-5%, garlic 3-5%, capsicum 2-8%.

2. the preparation method of potato pickles, it is characterized in that: first raw potatoes is rejected disease and pest and damage screening, then clean, machine is peeled section, pure water is eluriated clean, container is put in layering, often put into one deck and namely add salt needed for one deck, add the salt of potato material weight 6-8% altogether, add pure water after discharging to be flooded, pickled fermented 70 days are for the first time carried out under being sealed in 18-23 DEG C of room temperature condition, take out raw potatoes clear water after fermentation to clean, add above-mentioned edible oil again, salt, sauce, Chinese prickly ash, aniseed, soy sauce, green onion, ginger, garlic, capsicum totally 10 flavorings fries, finally carry out streamline vacuum packaging and be finished product.