CN109567096B - Processing and eating method of 25 ice-baked tobacco potato - Google Patents
Processing and eating method of 25 ice-baked tobacco potato Download PDFInfo
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Abstract
The invention provides a processing and eating method of a 25 ice roast potato of a tobacco potato, which comprises the following processing steps: screening raw materials, cleaning in grades, baking in grades, carrying out vacuum hot packaging, quick freezing and refrigerating. The food can be thawed and heated by microwave or slightly thawed and eaten in ice. The invention has the beneficial effects that: the original characteristics of fragrant, sweet and glutinous color of the flue-cured potato 25 are kept, the problems of season limitation of the flue-cured potato 25 and difficult storage of fresh potatoes are solved, and the processing method for supplying the flue-cured potato of the sweet potato variety in four seasons and remarkably reducing the storage risk of the fresh potatoes is provided.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural and sideline products, and particularly relates to a processing and eating method of a 25 ice roast potato of a nicotiana potato.
Background
Sweet potatoes have high nutritional and medicinal values, and are considered as "health foods" in many developed countries in recent years. The japan cancer institute found through a diet survey of 26 persons: the cancer inhibition rates of the cooked sweet potato and the raw sweet potato are respectively 98.7 percent and 94.4 percent, and the high-quality sweet potato food is the first to inhibit cancers. The sweet potato varieties are divided into starch type varieties, fresh eating type varieties and pigment varieties, at present, most of the sweet potato varieties in China belong to the starch type varieties and are used for making starch, vermicelli and the like, the fresh eating sweet potato varieties with better taste are few, and the varieties used for baking the sweet potato are few.
The sweet potato variety Nicotiana tabacum 25 is a fresh food type variety bred by the agricultural institute of tobacco terrace of Shandong province, can be steamed and baked and can be processed into potato chips through national identification and approval of the Shandong province in 2012, and has excellent baking quality. The soluble sugar content of the nicotiana tabacum 25 is higher, and the test result of national district tests shows that the soluble sugar content of the nicotiana tabacum 25 is 10.34mg/100g of fresh potatoes, which is 3.48 times of that of a control. The tobacco potato 25 is rich in mucus protein, the content of the mucus protein is 1.12% (calculated on fresh potatoes) and is 30.2% higher than that of the control Chinese character Yi 138 determined by the center for supervision, inspection and test of food quality irradiated by the department of agriculture, the mucus protein is a main component of flavor generated by steaming and baking the sweet potatoes, the flavor is stronger when the content is higher, and the mucus protein has special protection effect on mucous membranes of various organs and tissues of a human body. The tobacco potato 25 is rich in moderate beta-carotene, the content of the beta-carotene is 3.67mg/100g of fresh potato, the taste reduction caused by overhigh content of the carotene is avoided, sufficient VA raw materials can be supplied to human bodies, the VA deficiency disease is prevented, the nutritional value is improved, and the beautiful flesh color, namely golden yellow, of the tobacco potato 25 is achieved.
The variety has a fusiform potato shape, red potato peel, smoothness, beauty and red potato pulp, is deeply favored by the market due to the excellent baking quality, is more popular in the national variety of baked potatoes, and has dozens of linkage mechanisms for 25 baked potatoes of tobacco potatoes, which are distributed all over the country. After the smoked potatoes 25 are baked, the flavor of the potato blocks is diffused all around, the body is full of oil, and the baked potatoes are soft, glutinous, fragrant and sweet, and are the best baked potato variety in China at present. Because the appearance of the tobacco potato 25 greatly changes the traditional view of people on the sweet potato, the roasted sweet potato is delicious, the attraction of color, aroma and taste is difficult to be resisted before the people go to a tobacco potato 25 roasted potato shop, and a plurality of families are provided with the oven and only can eat the delicious roasted sweet potato every day. Because of the limitation of seasons and storage conditions, people can only eat the flue-cured sweet potatoes 25 from October to the coming march, the raw materials are greatly reduced at other times, and the supply of the flue-cured sweet potatoes 25 is very high even if the price is high.
Disclosure of Invention
In order to solve the technical problems, the invention provides a processing and eating method of a 25-ice flue-cured tobacco potato.
The processing method of the 25 ice-baked tobacco potatoes provided by the invention comprises the following steps:
1) screening raw materials;
2) grading and cleaning: the screened tobacco potatoes 25 are divided into three levels, namely 150-300 g; the second-level 300g-500g and the third-level 500-800g, and cleaning the graded 25-potato blocks of the tobacco potatoes;
3) baking at a variable temperature in a grading manner:
baking the first-level potato blocks: rotationally baking the first-stage potato blocks at 220-250 ℃ for 0.5-1.0 h until the surfaces of the potato blocks begin to run; the temperature is reduced, the potato is rotationally baked for 0.5 to 1.0 hour at the temperature of 160 to 200 ℃, the oil flow on the surfaces of the potato blocks begins to be reduced, and the fragrance of the baked potato is diffused; rotationally baking for 0.3-0.5 h at the temperature of 150-180 ℃ until the potato blocks are completely baked to obtain baked first-grade potato blocks;
baking the second-stage potato blocks: rotationally baking the secondary potato blocks at 250-300 ℃ for 0.5-1.0 h until the surfaces of the potato blocks begin to flow oil; the temperature is reduced, the potato is rotationally baked for 1 to 1.5 hours at the temperature of 220 to 250 ℃, the oil flow on the surfaces of the potato blocks begins to be reduced, and the fragrance of the baked potato is diffused; rotationally baking for 0.5-1.0 h at the temperature of 150-180 ℃ until the potato blocks are completely baked to obtain baked secondary potato blocks;
baking the third-level potato blocks: rotationally baking the third-level potato blocks at the temperature of 280-320 ℃ for 0.5-1 h until the surfaces of the potato blocks begin to run; the temperature of the oven is reduced, the potato blocks are rotationally baked for 1 to 1.5 hours at the temperature of 220 to 250 ℃, the oil flow on the surfaces of the potato blocks begins to be reduced, and the fragrance of the baked potatoes is diffused; rotationally baking for 0.5-1.0 h at the temperature of 150-180 ℃ until the potato blocks are completely baked to obtain baked third-level potato blocks;
4) and (3) vacuum packaging:
taking out the potato blocks which are baked in a grading way, carrying out heat packaging after slight cooling, vacuumizing, packaging and sealing;
5) quick-freezing and refrigerating:
and (4) quickly freezing the packaged baked potatoes, and then refrigerating the quickly frozen baked potatoes to obtain the potato food.
In the step 1) of the method, the raw material screening comprises the following steps: 25 high-quality tobacco potatoes which are free of scabs and long spindle-shaped are selected.
In the step 3) of the method, the weight of the baked potato blocks is 60-68% of the weight of the raw potato blocks.
In the step 4) of the method, the cooling time is 1 min.
And during packaging, selecting packaging bags with corresponding specifications according to the grade of the potato blocks, and packaging single potato blocks independently or packaging a plurality of potato blocks together.
In the step 5), the quick-freezing operation comprises the following steps: and (3) putting the packaged baked potatoes into a quick freezing machine at the temperature of between 35 ℃ below zero and 40 ℃ below zero or a quick freezing environment for quick freezing for 2 to 4 hours, and enabling the central temperature of the potato blocks to reach 18 ℃ below zero.
The refrigeration temperature is-18 ℃.
The refrigeration time can reach one year.
The tobacco potato 25 iced baked potato prepared by the method also belongs to the protection scope of the invention.
The invention also provides an eating method of the tobacco potato 25 iced roast potato.
The eating method of the tobacco potato 25 iced baked potato comprises the following steps: the 25 ice roasted potatoes are unfrozen and then heated to be eaten, or are instant or directly eaten after unfrozen.
The unfreezing operation comprises the following steps: opening the packaging bag, and thawing with microwave for 2-3 min.
The heating operation comprises the following steps: heating with microwave at high temperature for 3-5min or baking in oven at 180 deg.C for 30 min.
Preferably, when the tobacco potato 25 iced roast potato is extremely hot in summer, the tobacco potato is directly eaten after being unfrozen by a microwave oven or is directly eaten without unfreezing and opening a package, and the eating method can not only lower the temperature and relieve summer heat, but also solve hunger.
According to the invention, the best-popular baked potato variety of flue-cured potato 25 in the market is selected for baking in a grading manner, the defect that small potato blocks are baked or large potato blocks are not baked due to different sizes of the potato blocks is avoided in the grading baking, and the baked potato variety has the advantages of overflowing fragrance, flowing oil, softness, stickiness and sweetness and is incomparable with other varieties in China at present; the invention overcomes the season limitation of baking the sweet potatoes and ensures the perennial supply of the tobacco potato 25 baked sweet potatoes; after the frozen iced baked potatoes are thawed and heated by microwave, the color, aroma, sweetness and glutinous quality of the flue-cured 25 potato immediately after being taken out of the oven is kept, which is not possessed by other baked potato varieties; the iced baked potato is convenient to eat, can be taken out for eating at any time when being frozen in a refrigerator after being bought in a supermarket, can be thawed and heated by microwave for eating, can also be slightly unfrozen by microwave for eating, and can be cooled and relieved in high-temperature and extremely hot summer; the invention solves the problem of difficult storage of the tobacco potato 25. The tobacco potato 25 has higher requirements on the temperature and humidity of the storage cellar due to the variety and the characteristics, and the rotten cellar is easy to cause huge loss when the storage condition is inappropriate. After the harvest is finished, the risk of storing the fresh potatoes is avoided after the fresh potatoes are processed into the iced roasted potatoes, the iced roasted potatoes are small in size, the storage space is greatly reduced, and the cost is saved.
The invention keeps the original characteristics of fragrant, sweet and glutinous color of the flue-cured potato 25, solves the problems of season limitation of the flue-cured potato 25 and difficult storage of fresh potatoes, and provides a processing method for supplying the flue-cured potato of the sweet potato variety all the year round and remarkably reducing the storage risk of the fresh potatoes.
Detailed Description
The present invention will be described below with reference to specific examples, but the present invention is not limited thereto.
The experimental methods used in the following examples are all conventional methods unless otherwise specified; reagents, materials and the like used in the following examples are commercially available unless otherwise specified.
EXAMPLES processing of Smallanthus sonchifolius 25 Ice-roasted Smallanthus sonchifolius
1) Obtaining raw materials:
the quality of the raw potato determines the baking quality of the ice baked potato, and the 25-potato blocks of the tobacco potato are obtained by the following cultivation method:
(1) selecting 25 virus-free potato seeds of the tobacco potatoes for seedbed cultivation, sterilizing the seedbed and one meter around the seedbed before seed sowing by 800-fold 1200-fold diluent of 70 percent thiophanate methyl wettable powder, and soaking the potato seeds for 5 minutes by 800-fold 1200-fold diluent of 70 percent thiophanate methyl wettable powder and 300-fold diluent of 30 percent phoxim microcapsule; culturing in seedbed for 30-40 days to obtain 25 detoxified tobacco potato seedlings;
(2) selecting disease-free sandy loam plots which are not planted with sweet potatoes for more than 2 years, comprising the following steps: mountainous, hilly sloping and plain sandy soils. The sandy loam with high topography is selected, so that the potato blocks are expanded, the drainage effect in rainy seasons is good, and the waterlogging caused by stem and leaf overgrowth in the middle period and the quality reduction of the potato blocks in the later period are prevented, so that the baking quality is influenced. Transplanting the detoxified potato seedlings cultivated in the step (1) to a field in the early 5 th to middle 6 th of each month of the gregorian calendar, wherein the planting density is 4000-; the sweet potato seedlings are transplanted by adopting a high-shear seedling technology, and the sweet potato seedlings with the length of 20-25 cm are cut from a seedling bed and planted in a field;
(3) the nicotiana batatas 25 is a potassium-loving crop, the requirements on nitrogen, phosphorus and potassium are 2: 1: 4, and the fertilizer is applied before land preparation and ridging as follows: fertilizing according to the content of alkaline hydrolysis nitrogen and alkaline hydrolysis potassium in the soil, if the content of alkaline hydrolysis nitrogen in the soil reaches 80mg/kg, no nitrogen fertilizer is needed to be additionally fertilized, if the content of alkaline hydrolysis nitrogen is lower than 80mg/kg, urea is additionally fertilized until the content of alkaline hydrolysis nitrogen in the soil reaches 80mg/kg, potassium sulfate fertilizer is additionally fertilized according to the ratio of alkaline hydrolysis nitrogen to alkaline hydrolysis potassium in the soil of 0.5, the finished product organic fertilizer (low nitrogen) is 150 kg, and 200 plus 300 cubic meters are watered per mu 30-40 days after potato seedlings are planted;
(4) spraying 15% paclobutrazol wettable powder in the branch ridge sealing period of the growth and development of the sweet potatoes to control the excessive growth of stems and tendrils: carrying out foliage spraying once on 60 days, 70 days and 80 days after planting the potato seedlings, wherein the spraying amount per mu is 40-60 ml;
(5) timely harvesting sweet potatoes: the growth period is 120-140 days, the growth period is too long, the potato blocks are large, and the marketability of the tobacco potato 25 is influenced. Harvesting is completed before the lunar calendar solar term frost, so that the baking quality of the sweet potatoes is prevented from being influenced by cold damage.
(6) The baked raw materials are stored for more than 15 days after being harvested, starch of the potato blocks is converted into reducing sugar, the sweetness is increased, and the sweetness of the potato blocks is increased as the storage time is longer.
2) Grading and cleaning: the screened tobacco potatoes 25 are divided into three levels, namely 150-300 g; the second-level 300-500 g and the third-level 500-800g, and cleaning the graded 25-potato blocks of the tobacco potatoes;
3) baking at a variable temperature in a grading manner:
first-level potato block baking: rotationally baking the first-grade potato blocks at 220 ℃ for 0.5h until the surfaces of the potato blocks start to flow oil; the temperature is reduced, the potato pieces are rotationally baked for 0.5 hour at the temperature of 180 ℃, the oil flowing on the surfaces of the potato pieces is reduced, and the fragrance of the baked potato is diffused; rotationally baking at 150 deg.C for 0.3h until the potato blocks are completely baked to obtain baked first-grade potato blocks;
baking the second-stage potato blocks: rotationally baking the secondary potato blocks at the temperature of 250 ℃ for 0.5h until the surfaces of the potato blocks begin to flow oil; the temperature is reduced, the potato pieces are rotationally baked for 1 hour at the temperature of 200 ℃, the oil flowing on the surfaces of the potato pieces begins to be reduced, and the fragrance of the baked potato is diffused; rotationally baking at 180 deg.C for 0.5h until the potato blocks are completely baked to obtain baked secondary potato blocks;
baking the third-level potato blocks: rotationally baking the third-level potato blocks at 280 ℃ for 0.8h until the oil begins to flow on the surfaces of the potato blocks; the temperature of the oven is reduced, the potato is rotationally baked for 1 hour at the temperature of 220 ℃, the oil flow on the surfaces of the potato blocks begins to be reduced, and the fragrance of the baked potato is diffused; rotationally baking at 180 deg.C for 0.5h until the potato blocks are completely baked to obtain baked third-level potato blocks;
the weight of the baked potato blocks is 60-68% of the weight of the raw potato blocks.
Quality and character investigation of baked potato blocks
Randomly selecting 20 persons for scoring, and evaluating the quality and the characters of the baked potatoes. The scoring standard adopts a percentage system, the score is increased or decreased by 5 points, the higher the score is, the better the character is, the lower the fiber content is, and the higher the score is.
4) And (3) vacuum packaging:
taking out the potato blocks which are baked in a grading way, cooling slightly for 1min, then carrying out hot packaging, vacuumizing, packaging and sealing;
5) quick-freezing and refrigerating:
and (4) quickly freezing the packaged baked potatoes, and then refrigerating the quickly frozen baked potatoes to obtain the potato food.
Quality character investigation of packaged and stored iced baked potatoes
The baked potato peel after vacuum packaging is complete and not damaged, the potato peel is red, the frozen potato blocks are hard, and the color of the potato peel is red and is not changed.
Quality and character investigation of baked potatoes after storage, thawing, heating and eating
| Storage time | Fragrance | Sweetness level | Viscosity of the oil | Flowing oil | Fiber | General evaluation |
| 1 month | 95 | 95 | 95 | 85 | 100 | 95 |
| 3 months old | 95 | 95 | 95 | 85 | 100 | 95 |
| 6 months old | 95 | 95 | 90 | 80 | 100 | 95 |
| 9 months old | 90 | 95 | 90 | 80 | 100 | 90 |
| 12 months old | 90 | 95 | 85 | 80 | 100 | 90 |
The quality and character of the ice potato eaten after being thawed for 5 minutes are compared with the illite red bean ice cream in the market
The iced baked potatoes are green and healthy food without any additive.
Claims (3)
1. A processing method of 25 ice roasted tobacco potato comprises the following steps:
1) screening raw materials;
2) grading and cleaning: the screened tobacco potatoes 25 are divided into three levels, namely, 150-300g in one level according to the weight; the second-level 300g-500g and the third-level 500-800g, and cleaning the graded 25-potato blocks of the tobacco potatoes;
3) baking at a variable temperature in a grading manner: carrying out variable-temperature rotary baking according to the grade of the potato blocks to obtain the graded baked potato blocks;
4) and (3) vacuum packaging:
taking out the potato blocks which are graded and baked, cooling slightly, then carrying out hot packaging, vacuumizing, packaging and sealing;
5) quick-freezing and refrigerating:
quickly freezing the packaged baked potatoes, and then refrigerating the quickly frozen baked potatoes;
in the step 3), the step of baking at variable temperature comprises the following steps:
baking the first-level potato blocks: rotationally baking the first-grade potato blocks at the temperature of 220-250 ℃ for 0.5-1.0 h; the temperature is reduced and the mixture is rotationally baked for 0.5 to 1.0 hour at the temperature of between 160 and 200 ℃; rotationally baking for 0.3-0.5 h at the temperature of 150-180 ℃ to obtain baked first-grade potato blocks;
baking the second-stage potato blocks: rotationally baking the second-level potato blocks at the temperature of 250-300 ℃ for 0.5-1.0 h; the temperature is reduced, and the mixture is rotationally baked for 1 to 1.5 hours at the temperature of between 220 and 250 ℃; rotationally baking for 0.5-1.0 h at the temperature of 150-180 ℃ to obtain baked second-level potato blocks;
and (3) three-stage potato block baking: rotationally baking the third-level potato blocks at the temperature of 280-320 ℃ for 0.5-1 h; the temperature of the oven is reduced, and the rotary baking is carried out for 1 to 1.5 hours at the temperature of 220 to 250 ℃; rotationally baking for 0.5-1.0 h at the temperature of 150-180 ℃ to obtain baked third-level potato blocks;
in the step 5), the quick-freezing operation comprises the following steps: putting the packaged and bagged roasted potatoes into a quick freezing machine at the temperature of between 35 ℃ below zero and 40 ℃ below zero or a quick freezing environment for quick freezing for 2 to 4 hours, and enabling the central temperature of potato blocks to reach 18 ℃ below zero;
the refrigeration temperature is-18 ℃.
2. The 25 ice baked potatoes processed by the method of claim 1.
3. A vacuum-packed food or a frozen and refrigerated-packed food, the contents of which are the nicotiana 25 iced roast potatoes of claim 2.
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| CN117617463A (en) * | 2023-12-15 | 2024-03-01 | 湖北薯芋产业技术研究院有限公司 | Ice roasted potato manufacturing process |
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| CN1803004A (en) * | 2006-01-20 | 2006-07-19 | 张广军 | Iced roasted pachyrhizus and its preparation method |
| TW201014535A (en) * | 2008-10-03 | 2010-04-16 | zhong-yi Lin | Method for making iced baked sweet potato |
| CN103478647A (en) * | 2013-10-14 | 2014-01-01 | 江一苇 | Manufacturing method for cheese baked sweet potatoes |
| CN108175057A (en) * | 2017-11-21 | 2018-06-19 | 南通瑞隆农产品开发有限公司 | A kind of preparation method for freezing baked batata |
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| TW201014535A (en) * | 2008-10-03 | 2010-04-16 | zhong-yi Lin | Method for making iced baked sweet potato |
| CN103478647A (en) * | 2013-10-14 | 2014-01-01 | 江一苇 | Manufacturing method for cheese baked sweet potatoes |
| CN108175057A (en) * | 2017-11-21 | 2018-06-19 | 南通瑞隆农产品开发有限公司 | A kind of preparation method for freezing baked batata |
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