CN109430761A - A kind of instant reconstituted food preparation method of potato - Google Patents
A kind of instant reconstituted food preparation method of potato Download PDFInfo
- Publication number
- CN109430761A CN109430761A CN201811608062.5A CN201811608062A CN109430761A CN 109430761 A CN109430761 A CN 109430761A CN 201811608062 A CN201811608062 A CN 201811608062A CN 109430761 A CN109430761 A CN 109430761A
- Authority
- CN
- China
- Prior art keywords
- potato
- food preparation
- semi
- highland barley
- food
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 55
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 55
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 18
- 235000012041 food component Nutrition 0.000 claims abstract description 13
- 239000005417 food ingredient Substances 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000005243 fluidization Methods 0.000 claims abstract description 9
- 210000002615 epidermis Anatomy 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910001873 dinitrogen Inorganic materials 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 241000209219 Hordeum Species 0.000 claims description 17
- 239000007921 spray Substances 0.000 claims description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 244000075850 Avena orientalis Species 0.000 claims description 3
- 235000007319 Avena orientalis Nutrition 0.000 claims description 3
- 235000007558 Avena sp Nutrition 0.000 claims description 3
- 240000006162 Chenopodium quinoa Species 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001784 detoxification Methods 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 210000003491 skin Anatomy 0.000 claims description 3
- 239000003053 toxin Substances 0.000 claims description 3
- 231100000765 toxin Toxicity 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims 1
- 239000005022 packaging material Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of instant reconstituted food preparation methods of potato, carry out according to the following steps, and cleaning: the epidermis of potato is cleaned up；Curing: semi-finished stock is made in the potato high-temperature maturing stage；Ingredient is produced: being chosen food ingredient, is cured after cleaning；Mixing；Fluidisation cooling, while it alternately being filled with ozone and pure nitrogen gas, and carry out ultraviolet sterilization；Packaging: packaging is seasoned into packing shop.The present invention is using potato as primary raw material, it can be incorporated the food ingredient with local characteristic simultaneously, such as highland barley, powdered or granular reconstituted food is made using the method for the present invention, after consumer's purchase, it only needs for appropriate this product to be put into container, suitable boiled water, warm milk or hot meat soup etc. is added to be reconstituted, " potato+" the nutrition paste that can be made into delicious and nourishing, meets that office worker has little time to cook morning, the elderly is inconvenient to cook, travel the needs of a variety of crowds such as outer diet inconvenience are to potato nutritional.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of using potato as the instant reconstituted food system of raw material
Preparation Method.
Background technique
The potato monomer class plant food most complete as known nutrition now, has obtained the wide of the people of the world
General approval.Moreover, potato to be even more increased to the another staple food grain of people in the strategic plan that country guarantees grain security
New high degree.However, potato always is as the appearance of vegetables non-staple foodstuff class in the traditional food method of China, cook
Tune method is just eaten without other methods in addition to the method that is relatively primitive and taking time and effort such as decocting, frying, steam, boil, fry
?.Since the eating method of potato is less, and made of potato can long term storage, and meet nutrient health requirement
Ready-to-eat food is even more not have, this makes the crowd for much knowing that the full of nutrition inconvenient processing of potato is cooked perfectly well, such as old man, child
Son, office worker etc. abandon edible.
Summary of the invention
The technical problem to be solved by the present invention is in view of the defects existing in the prior art, provide one kind mainly to make with potato
For raw base substrate, simultaneously can be added the ingredients such as local characteristic food such as highland barley instant reconstituted food preparation method.
In order to solve the above technical problems, the present invention adopts the following technical scheme: a kind of instant reconstituted food preparation of potato
Method, it is characterised in that: it carries out according to the following steps,
1) it cleans: the epidermis of potato is cleaned up；
2) it cures: cleaned potato being sent to cutting machine and cuts flakiness, into the high-temperature maturing stage, in this stage by horse
Bell potato curing, while by high temperature by potato original toxin decompose, achieve the purpose that detoxification；Ma Ling after curing
Potato becomes semi-finished stock；
3) ingredient is produced: being chosen food ingredient, is cured after cleaning；
4) mixing: the food ingredient after curing is mixed with potato semi-finished stock, is carried out roll-in rotary-cut after mixing and is added
Work；
5) fluidisation cooling: carrying out fluidisation cooling by fluid-bed, is alternately filled with ozone and pure nitrogen gas while fluidizing cooling, and
And to progress ultraviolet light second level sterilization in fluid-bed；
6) it packs: being seasoned packaging into packing shop.
Food ingredient choose highland barley, after highland barley is cleaned using steam, boil, frying, baking, microwave or extruding mode cure,
Obtain highland barley semi-finished stock；Will be in step 2) curing after potato semi-finished stock and highland barley semi-finished stock press 3:(1-
2) mass ratio is mixed.It is of course also possible to use quinoa, oat, peanut or walnut etc. are other with local characteristic
Ingredient replaces highland barley.
In step 1), the potato chosen is put into and rolls progress running water prewashing in rinse bath；Then high pressure is entered back into
Steam, which sprays, scalds skin；Spray tank is subsequently entered, epidermis is cleaned up.
In step 2), potato enter the high-temperature maturing stage is roasting, pan-fried, fried using superhigh temperature speed, steam or boil by the way of
It is cured.
Further, it fluidizes in temperature-fall period and directly cools to room temperature.
Preferably, food material is packaged into sack packaging when packaging or Portable travelling is small packed, packaging is dismantled when edible
Directly reconstitute that it can be served with boiled water etc., similar bubble oatmeal.
The present invention can be incorporated the food ingredient with local characteristic, such as highland barley using potato as primary raw material
Deng powdered or granular reconstituted food being made using the method for the present invention, after consumer's purchase, it is only necessary to by appropriate this product
It is put into container, suitable boiled water, warm milk or hot meat soup etc. is added and is reconstituted, that is, can be made into " the potato of delicious and nourishing
+ " nutrition paste, meet that office worker has little time to cook morning, the elderly is inconvenient to cook, travel in a variety of crowds such as outer diet inconvenience
Demand to potato nutritional.
Specific embodiment
It is described further With reference to embodiment:
In the present embodiment, the instant reconstituted food preparation method of potato carries out according to the following steps,
1) it cleans: the epidermis of potato is cleaned up；
2) it cures: cleaned potato being sent to cutting machine and cuts flakiness, into the high-temperature maturing stage, in this stage by horse
Bell potato curing, while by high temperature by potato original toxin decompose, achieve the purpose that detoxification；Ma Ling after curing
Potato becomes semi-finished stock；
3) ingredient is produced: being chosen food ingredient, is cured after cleaning；
4) mixing: the food ingredient after curing is mixed with potato semi-finished stock, is carried out roll-in rotary-cut after mixing and is added
Work；
5) fluidisation cooling: carrying out fluidisation cooling by fluid-bed, is alternately filled with ozone and pure nitrogen gas while fluidizing cooling, and
And to progress ultraviolet light second level sterilization in fluid-bed；
6) it packs: being seasoned packaging into packing shop.
Food ingredient chooses highland barley, after highland barley is cleaned using steam the mode such as (boil, fry, baking, microwave or extruding) into
Row curing, obtains highland barley semi-finished stock；Will be in step 2) curing after potato semi-finished stock and highland barley semi-finished stock
By between 3:1(3:1-3:2) mass ratio mixed.It is of course also possible to use quinoa, oat, peanut or walnut
Highland barley is replaced etc. other ingredients with local characteristic.
In step 1), the potato chosen is put into and rolls progress running water prewashing in rinse bath；Then high pressure is entered back into
Steam, which sprays, scalds skin；Spray tank is subsequently entered, epidermis is cleaned up.
In step 2), potato enter the high-temperature maturing stage steamed using superhigh temperature (such as 130 degree) (it is fast roasting, pan-fried, fried or
Boil) mode cured.
Room temperature is directly cooled in fluidisation temperature-fall period.
Food material is packaged into sack packaging when packaging or Portable travelling is small packed, is dismantled when edible and is packed for boiled water etc.
Directly reconstitute that it can be served, similar bubble oatmeal.
The above has been described in detail, described above, is only a preferred embodiment of the present invention, when cannot
Limit practical range of the invention, i.e., it is all according to the made equivalent changes and modifications of the application range, it should still belong to the present invention and cover model
In enclosing.
Claims (7)
1. a kind of instant reconstituted food preparation method of potato, it is characterised in that: it carries out according to the following steps,
1) it cleans: the epidermis of potato is cleaned up；
2) it cures: cleaned potato being sent to cutting machine and cuts flakiness, into the high-temperature maturing stage, in this stage by horse
Bell potato curing, while by high temperature by potato original toxin decompose, achieve the purpose that detoxification；Ma Ling after curing
Potato becomes semi-finished stock；
3) ingredient is produced: being chosen food ingredient, is cured after cleaning；
4) mixing: the food ingredient after curing is mixed with potato semi-finished stock, is carried out roll-in rotary-cut after mixing and is added
Work；
5) fluidisation cooling: carrying out fluidisation cooling by fluid-bed, is alternately filled with ozone and pure nitrogen gas while fluidizing cooling, and
And to progress ultraviolet light second level sterilization in fluid-bed；
6) it packs: being seasoned packaging into packing shop.
2. the instant reconstituted food preparation method of potato according to claim 1, it is characterised in that: food ingredient is chosen green
Highland barley, after highland barley is cleaned using steam, boil, frying, baking, microwave or extruding mode cure, acquisition highland barley semi-finished stock；It will step
In rapid 2) curing after potato semi-finished stock with highland barley semi-finished stock by 3:(1-2) mass ratio mixed.
3. the instant reconstituted food preparation method of potato according to claim 1, it is characterised in that:, will in step 1)
The potato chosen, which is put into roll, carries out running water prewashing in rinse bath；Then it enters back into high steam and sprays and scald skin；It subsequently enters
Spray tank cleans up epidermis.
4. the instant reconstituted food preparation method of potato according to claim 1, it is characterised in that: in step 2), horse
Bell potato enters that the high-temperature maturing stage is roasting, pan-fried, fried using superhigh temperature speed, steams or is cured by the way of boiling.
5. the instant reconstituted food preparation method of potato according to claim 2, it is characterised in that: the food ingredient is adopted
Highland barley is replaced with quinoa, oat, peanut or walnut.
6. the instant reconstituted food preparation method of potato according to claim 1, it is characterised in that: in fluidisation temperature-fall period
Directly cool to room temperature.
7. the instant reconstituted food preparation method of potato according to claim 1, it is characterised in that: by food object when packaging
Material is packaged into sack packaging or Portable travelling is small packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811608062.5A CN109430761A (en) | 2018-12-27 | 2018-12-27 | A kind of instant reconstituted food preparation method of potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811608062.5A CN109430761A (en) | 2018-12-27 | 2018-12-27 | A kind of instant reconstituted food preparation method of potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430761A true CN109430761A (en) | 2019-03-08 |
Family
ID=65537699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811608062.5A Withdrawn CN109430761A (en) | 2018-12-27 | 2018-12-27 | A kind of instant reconstituted food preparation method of potato |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109430761A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326760A (en) * | 2019-07-26 | 2019-10-15 | 阿坝州米老头生态农业科技开发有限公司 | A kind of full powder of purple-colored potato reconstitutes article formulations and preparation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637246A (en) * | 2009-08-11 | 2010-02-03 | 重庆美多食品有限公司 | Reconstituted ready-to-eat potato food and production method thereof |
| CN104187401A (en) * | 2014-07-31 | 2014-12-10 | 青海华实科技投资管理有限公司 | Preparation method of whole highland barley grain cereals and complex cereals |
| CN107319301A (en) * | 2017-08-02 | 2017-11-07 | 李志军 | It is a kind of to reconstitute powder and preparation method thereof by the child of major ingredient of brown rice and full potato starch |
| CN107373521A (en) * | 2017-09-26 | 2017-11-24 | 四川农业大学 | The preparation method of instant mashed potatoes |
| CN108244471A (en) * | 2018-01-16 | 2018-07-06 | 西昌学院 | Potato rice paste and its processing method |
-
2018
- 2018-12-27 CN CN201811608062.5A patent/CN109430761A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637246A (en) * | 2009-08-11 | 2010-02-03 | 重庆美多食品有限公司 | Reconstituted ready-to-eat potato food and production method thereof |
| CN104187401A (en) * | 2014-07-31 | 2014-12-10 | 青海华实科技投资管理有限公司 | Preparation method of whole highland barley grain cereals and complex cereals |
| CN107319301A (en) * | 2017-08-02 | 2017-11-07 | 李志军 | It is a kind of to reconstitute powder and preparation method thereof by the child of major ingredient of brown rice and full potato starch |
| CN107373521A (en) * | 2017-09-26 | 2017-11-24 | 四川农业大学 | The preparation method of instant mashed potatoes |
| CN108244471A (en) * | 2018-01-16 | 2018-07-06 | 西昌学院 | Potato rice paste and its processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326760A (en) * | 2019-07-26 | 2019-10-15 | 阿坝州米老头生态农业科技开发有限公司 | A kind of full powder of purple-colored potato reconstitutes article formulations and preparation method |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190308 |
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