CN112450424A - Convenient potato chafing dish and processing technology thereof - Google Patents
Convenient potato chafing dish and processing technology thereof Download PDFInfo
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- CN112450424A CN112450424A CN202011345208.9A CN202011345208A CN112450424A CN 112450424 A CN112450424 A CN 112450424A CN 202011345208 A CN202011345208 A CN 202011345208A CN 112450424 A CN112450424 A CN 112450424A
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Images
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L19/13—Mashed potato products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
Abstract
The invention discloses a processing technology of potato instant chafing dish in the technical field of food, which mainly comprises the following food materials: the potato vermicelli, the vegetable bag and the seasoning bag comprise the following main packaging materials: the potato vermicelli comprises the following raw materials in percentage: 60-70% of sweet potato starch or canna edulis ker starch, 10-50% of mashed potato, 0.5-5% of sodium carbonate and 0.5-5% of modified soybean phospholipid, the finished product is bagged and bowl-packed, the non-heating bag is a boiled water soaking type convenient potato chafing dish, the heating bag is a self-heating type convenient potato chafing dish, the integral quality of the potato powder can be improved to a certain extent by adding the mashed potato in a proper amount, the elasticity, resilience, adhesiveness, chewiness and stretchability of the convenient potato powder can be enhanced by adding the sodium carbonate and the modified soybean phospholipid in a proper amount, the hardness of the potato powder is reduced, and the texture quality of the potato powder is improved to a certain extent. The vegetable bag contains pre-cured potato or sweet potato, and can be eaten after being soaked in 100 deg.C hot water for 2 min.
Description
Technical Field
The invention relates to the technical field of food, in particular to a potato instant hot pot and a processing technology thereof.
Background
The traditional rice flour is a strip rice product taking rice as a main raw material, has single nutrition and monotonous taste, and is difficult to meet the pursuit of consumers on balanced nutrition. The potato contains rich nutrients such as vitamins and minerals, wherein the protein belongs to complete protein and contains 8 amino acids necessary for human body, wherein the cereal food is rich in relatively deficient lysine and tryptophan, so that the development of the wet potato powder can improve the nutritional value of the potato powder and enrich the flavor of the potato powder.
Potato flakes are one type of dehydrated potato product. Fresh potatoes are taken as raw materials, and are subjected to the technical processes of cleaning, peeling, selecting and the like, and the product in the shape of fine particles, flakes or powder is obtained by dehydration and drying and is called as the whole potato powder. At present, the research on the potato wet potato powder mostly uses the whole potato powder as the raw material, for example, the invention patent CN201610377531.1 discloses a formula of the convenient potato wet potato powder and a processing method thereof, wherein the formula of the potato wet potato powder comprises: according to parts by weight, mixing potato powder: 35-55 parts of sweet potato starch: 15-35 parts of potato starch or tapioca starch: 25-35 parts of isoamylase: 0.2-0.4 parts of composite phosphate: 0.2 to 0.6 portion. However, in actual production, the cost of the whole potato flour is too high, and the whole potato flour is difficult to industrialize, so that almost no potato flour product taking the whole potato flour as the raw material exists in the market at present. On the other hand, the convenient chafing dish is taken as a new product class in the catering industry, meets the consumption demand of the current young people, and is welcomed by people once being introduced.
Based on the above, the invention designs a potato instant chafing dish and a processing technology thereof. Particularly, the processing technology for directly making the potatoes into mashed potatoes, directly mixing the mashed potatoes with sweet potato starch and the like in different proportions to prepare the semi-cured convenient potato powder without dehydration and drying can reduce the production cost of the potato powder on the basis of not changing the adding proportion of the potatoes. Because the potatoes directly contain a large amount of fibers, the vermicelli is directly produced, and the phenomenon of strip breakage is easy to generate. And comprehensively evaluating according to the texture characteristics, cooking quality and sensory quality of the potato powder, and determining that the optimal addition amount of the mashed potato is between 20 and 30 percent.
Disclosure of Invention
The invention aims to provide a convenient potato chafing dish and a processing technology thereof, which aim to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a potato instant chafing dish is characterized in that: the potato vermicelli mainly comprises potato vermicelli, vegetable bags and seasoning bags, and the main packaging materials comprise a heating bag, forks, a bowl and a packaging film, wherein the potato vermicelli comprises the following raw materials in percentage:
60-70% of sweet potato starch or canna edulis ker starch, 20-30% of mashed potato, 0.5-5% of sodium carbonate and the balance of water.
Preferably, the soybean lecithin also comprises 0.5-5% of modified soybean lecithin.
Preferably, the wet potato powder comprises the following raw materials in percentage:
60-70% of sweet potato starch or canna edulis ker starch, 20-30% of mashed potato, 0.5-1.5% of sodium carbonate and the balance of water.
Preferably, the soybean lecithin also comprises 0.5-1.5% of modified soybean lecithin.
Preferably, the vegetable packet contains precooked potato chips, sweet potato chips.
A processing technology of potato instant chafing dish comprises the following steps:
packaging potato vermicelli, seasoning bags, vegetable bags, forks, bowls and packaging films together to form a finished product of the potato instant hot pot brewed with boiling water; packaging potato vermicelli, seasoning bag, vegetable bag, heating bag, fork, bowl and heat-shrinkable film together to form the self-heating potato instant chafing dish finished product.
Preferably, the preparation method of the potato vermicelli comprises the following steps:
s1: preparing mashed potato: cleaning fresh potato, slicing, oven drying or steaming, mashing, oven drying, and pulverizing into 100-120 mesh potato powder; or cleaning fresh potato, peeling, steaming, and mashing to obtain mashed potato;
s2: treating potato starch, mixing starch and thickening to obtain starch body;
s3: preparing potato vermicelli, mixing the starch with the mashed potato, extruding, aging, washing, oven drying, metering and packaging.
Preferably, the preparation of S3 specifically comprises the following steps:
s3.1, mixing: mixing the obtained potato starch body with the obtained mashed potato, wherein the weight parts of the components are 60-70% of potato starch, 20-30% of mashed potato, 0.5-5% of modified soybean phospholipid, 0.5-5% of sodium carbonate and a proper amount of water respectively, stirring the mixture alternately in the counterclockwise direction and the clockwise direction for 15-20 minutes, and stirring the mixture into starch slurry without raw powder particles;
s3.2, extruding and curing: continuously and uniformly feeding the materials obtained in the step S3.1 into a spiral self-cooking vermicelli machine, heating and curing the materials through mutual friction of a spiral and the materials, forming potato vermicelli through sieve pores after secondary extrusion, cutting the potato vermicelli into potato vermicelli sections with required length after natural cooling or forced cooling, wherein the extrusion temperature is 90-95 ℃;
s3.4, aging: putting the potato vermicelli sections obtained in the step S3.2 into baskets, and naturally cooling and aging or putting the potato vermicelli sections into a cold store for aging at low temperature for 15-24 hours;
s3.5, washing powder: soaking the potato vermicelli sections treated in the step S3.4 in water for 2-3 hours, and washing the potato vermicelli sections into a loose state by a vermicelli washing machine through mechanical kneading and water oscillation;
s3.6, metering: weighing the potato vermicelli sections processed in the step S3.5 according to the required weight;
s3.7, sterilizing and packaging: and (3) boiling the potato vermicelli treated by the step (S3.6) in 1% acetic acid solution for 1 minute to obtain the potato fresh-keeping vermicelli, or soaking the potato vermicelli in 75% edible alcohol solution for 30 seconds for sterilization and fresh keeping, wherein the moisture content of the potato vermicelli is 50%, and carrying out vacuum packaging while the vermicelli is hot.
Preferably, the preparation of the vegetable packet specifically comprises the following steps:
mixing and packaging the vegetable bag raw materials: cleaning potato chips, sweet potato chips, yam slices, lotus root slices, bamboo shoots, agaric and kelp, slicing beef, mutton, chicken, streaky pork and luncheon meat, packaging by a packaging machine, vacuumizing into bags, and sterilizing in water bath at 85-90 ℃ for 15-20 minutes.
Preferably, the preparation of the seasoning packet specifically comprises the following steps:
heating edible tallow to 180-temperature range 190 ℃, adding rapeseed oil, heating to 150-temperature range 165 ℃, adding cleaned and crushed garlic, ginger and onion particles, adding chilli powder after 1-2 minutes, frying, adding broad bean paste, adjusting small fire to 115-temperature range, adding edible spice after 5-8 minutes, boiling for 3-5 minutes, taking out to a cold and hot cylinder, adding pepper powder, edible salt, white granulated sugar, brewing vinegar and capsanthin, stirring uniformly, and packaging into a seasoning packet when the temperature of the sauce is less than or equal to 50 ℃.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention adds the potato paste with different proportions to prepare the potato powder, and can obviously reduce the production cost of the wet potato powder under the condition of ensuring the nutritional quality of the wet potato powder because the drying and the dehydration are not needed.
2. Comprehensively considering the quality of the noodles and the product cost, the optimal proportion of the added mashed potato is 20-30%, the optimal percentage of the sodium carbonate is 0.5-1.5%, and the edible quality of the potato powder is the best;
3. with the increasing of the adding amount of the sodium carbonate, the elasticity, the recoverability, the adhesiveness, the chewiness and the tensile length of the instant potato powder show the trend of increasing firstly and then decreasing secondly, the hardness is gradually decreased, and the viscosity is gradually increased.
4. The wet potato powder boiled by acetic acid can be stored for 180 days at normal temperature. It can be eaten after being boiled in self-heating chafing dish for 1 minute.
5. The invention has two types of boiling water brewing and self-heating, is convenient to carry, solves the dilemma that the traditional hot pot needs to be eaten in a shop, can eat delicious hot pot at home, and is more popular with consumers
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a flow chart of the processing technique of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention provides a technical scheme that: the potato instant chafing dish mainly comprises potato vermicelli, vegetable bags and seasoning bags, and the main packaging materials comprise a heating bag, a fork, a bowl and a packaging film (a rolling film and a heat shrinkage film), wherein the potato vermicelli comprises the following raw materials in percentage: 60-70% of sweet potato starch and the balance of water.
Example 2
The invention provides a technical scheme that: the potato instant chafing dish mainly comprises potato vermicelli, vegetable bags and seasoning bags, and the main packaging materials comprise a heating bag, a fork, a bowl and a packaging film (a rolling film and a heat shrinkage film), wherein the potato vermicelli comprises the following raw materials in percentage: 60-70% of sweet potato starch, 10% of mashed potato and the balance of water.
Example 3
The invention provides a technical scheme that: the potato instant chafing dish mainly comprises potato vermicelli, vegetable bags and seasoning bags, and the main packaging materials comprise a heating bag, a fork, a bowl and a packaging film (a rolling film and a heat shrinkage film), wherein the potato vermicelli comprises the following raw materials in percentage: 60-70% of sweet potato starch, 20% of mashed potato and the balance of water.
Example 4
The invention provides a technical scheme that: the potato instant chafing dish mainly comprises potato vermicelli, vegetable bags and seasoning bags, and the main packaging materials comprise a heating bag, a fork, a bowl and a packaging film (a rolling film and a heat shrinkage film), wherein the potato vermicelli comprises the following raw materials in percentage: 60-70% of sweet potato starch, 30% of mashed potato and the balance of water.
Example 5
The invention provides a technical scheme that: the invention provides a technical scheme that: the potato instant chafing dish mainly comprises potato vermicelli, vegetable bags and seasoning bags, and the main packaging materials comprise a heating bag, a fork, a bowl and a packaging film (a rolling film and a heat shrinkage film), wherein the potato vermicelli comprises the following raw materials in percentage: 60-70% of sweet potato starch, 40% of mashed potato and the balance of water.
Example 6
The invention provides a technical scheme that: the invention provides a technical scheme that: the potato instant chafing dish mainly comprises potato vermicelli, vegetable bags and seasoning bags, and the main packaging materials comprise a heating bag, a fork, a bowl and a packaging film (a rolling film and a heat shrinkage film), wherein the potato vermicelli comprises the following raw materials in percentage: 60-70% of sweet potato starch, 50% of mashed potato and the balance of water.
Examples 1-6 were processed with the following procedure for wet potato flour,
referring to fig. 1, a processing technology of a potato instant hot pot comprises the following steps:
packaging potato vermicelli, seasoning bags, vegetable bags, forks, bowls and packaging films together to form a finished product of the potato instant hot pot brewed with boiling water; packaging potato vermicelli, seasoning bag, vegetable bag, heating bag, fork, bowl and heat-shrinkable film together to form the self-heating potato instant chafing dish finished product.
The preparation method of the potato vermicelli comprises the following steps:
s1: preparing mashed potato: cleaning fresh potato, slicing, oven drying or steaming, mashing, oven drying, and pulverizing into 100-120 mesh potato powder; or cleaning fresh potato, peeling, steaming, and mashing to obtain mashed potato;
s2: treating potato starch, mixing starch and thickening to obtain starch body;
s3: preparing potato vermicelli, mixing the obtained potato starch with the obtained mashed potato, extruding, aging, washing, metering, drying, and packaging.
The preparation of S3 specifically comprises the following steps:
s3.1, mixing: mixing the obtained potato starch body with the obtained mashed potato, wherein the weight parts of the components are 60-70% of potato starch, 20-30% of mashed potato, 0.5-5% of modified soybean phospholipid, 0.5-5% of sodium carbonate and a proper amount of water respectively, stirring the mixture alternately in the counterclockwise direction and the clockwise direction for 15-20 minutes, and stirring the mixture into starch slurry without raw powder particles;
s3.2, extruding and curing: continuously and uniformly feeding the materials obtained in the step S3.1 into a spiral self-cooking vermicelli machine, heating and curing the materials through mutual friction of a spiral and the materials, forming potato vermicelli through sieve pores after secondary extrusion, cutting the potato vermicelli into potato vermicelli sections with required length after natural cooling or forced cooling, wherein the extrusion temperature is 90-95 ℃;
s3.4, aging: putting the potato vermicelli sections obtained in the step S3.2 into baskets, and naturally cooling and aging or putting the potato vermicelli sections into a cold store for aging at low temperature for 15-24 hours;
s3.5, washing powder: soaking the potato vermicelli sections treated in the step S3.4 in water for 2-3 hours, and washing the potato vermicelli sections into a loose state by a vermicelli washing machine through mechanical kneading and water oscillation;
s3.6, metering: weighing the potato vermicelli sections processed in the step S3.5 according to the required weight;
s3.7, sterilizing and packaging: and (3) boiling the potato vermicelli treated by the step (S3.6) in 1% acetic acid solution for 1 minute to obtain the potato fresh-keeping vermicelli, or soaking the potato vermicelli in 75% edible alcohol solution for 30 seconds for sterilization and fresh keeping, wherein the moisture content of the potato vermicelli is 50%, and carrying out vacuum packaging while the vermicelli is hot.
The preparation method of the vegetable bag specifically comprises the following steps:
mixing and packaging the vegetable bag raw materials: cleaning potato chips, sweet potato chips, yam slices, lotus root slices, bamboo shoots, agaric and kelp, slicing beef, mutton, chicken, streaky pork and luncheon meat, packaging by a packaging machine, vacuumizing into bags, and sterilizing in water bath at 85-90 ℃ for 15-20 minutes.
The preparation method of the seasoning packet specifically comprises the following steps:
heating edible tallow to 180-temperature range 190 ℃, adding rapeseed oil, heating to 150-temperature range 165 ℃, adding cleaned and crushed garlic, ginger and onion particles, adding chilli powder after 1-2 minutes, frying, adding broad bean paste, adjusting small fire to 115-temperature range, adding edible spice after 5-8 minutes, boiling for 3-5 minutes, taking out to a cold and hot cylinder, adding pepper powder, edible salt, white granulated sugar, brewing vinegar and capsanthin, stirring uniformly, and packaging into a seasoning packet when the temperature of the sauce is less than or equal to 50 ℃.
It was subjected to the sensory evaluation method according to examples 1 to 6,
the sensory evaluation table 1 of the potato paste convenient potato vermicelli is formulated by integrating the characteristics of the potato paste convenient potato vermicelli. After being soaked in boiling water for 5min, the potato vermicelli is placed in a bowl for tasting, and a tasting group comprises 15 trained persons who have been experienced in evaluation in advance.
TABLE 1 mashed potato instant potato powder sensory evaluation table
Then, the values were subjected to significance analysis by data statistical analysis using SPSS 19.0 statistical software, with a significance level of 0.05 as a criterion for difference in results. Data are expressed as (x ± s). The quality of the convenient potato vermicelli comprises brewing quality, rehydration time, breaking rate, gelatinization degree and sensory quality of the potato vermicelli, and the quality of the convenient potato vermicelli is an important index for evaluating the quality of the convenient potato vermicelli. The influence of the addition amount of the mashed potatoes on the quality of the instant potato vermicelli is shown in the table 2,
TABLE 2 influence of the amount of mashed potato added on the quality of the instant potato powder
As can be seen from Table 2, with the increase of the addition amount of the mashed potatoes, the rehydration rate of the potato vermicelli is increased conveniently, the rehydration time is shortened, and the broken-strip rate is increased after being reduced. The rehydration rate is increased because the potato starch granules are larger and are easy to absorb water to expand, and the rehydration rate is gradually increased along with the addition of the mashed potatoes, so that the rehydration time is reduced. The reason that the broken strip rate is reduced and then increased is that the addition of the potato paste with a proper amount can contribute to the gelling property of the potato vermicelli, so that the broken strip rate of the potato vermicelli is reduced; when the addition amount is too high, the rehydration rate of the potato vermicelli is increased, and the excessive moisture causes the potato vermicelli to have loose structure and be easy to break.
With the continuous addition of the mashed potatoes, the gelatinization degree of the potato vermicelli is convenient to gradually increase, and the sensory score is also obviously changed. The gelatinization degree is increased by adding the mashed potatoes so that the raw flour proportion in the mixed raw materials is reduced, and the gelatinization degree of the potato vermicelli is gradually increased under the same extrusion condition. When the adding amount of the mashed potato is 20-30%, the sensory score is high, and the integral quality is good.
Example 7
The invention provides a technical scheme that: the potato instant chafing dish mainly comprises potato vermicelli, vegetable bags and seasoning bags, and the main packaging materials comprise a heating bag, a fork, a bowl and a packaging film (a rolling film and a heat shrinkage film), wherein the potato vermicelli comprises the following raw materials in percentage: 60-70% of sweet potato starch, 10-50% of mashed potato, 0.5% of sodium carbonate and the balance of water.
Example 8
The invention provides a technical scheme that: the potato instant chafing dish mainly comprises potato vermicelli, vegetable bags and seasoning bags, and the main packaging materials comprise a heating bag, a fork, a bowl and a packaging film (a rolling film and a heat shrinkage film), wherein the potato vermicelli comprises the following raw materials in percentage: 60-70% of sweet potato starch, 10-50% of mashed potato, 1% of sodium carbonate and the balance of water
Example 9
The invention provides a technical scheme that: a potato instant chafing dish is mainly prepared from potato vermicelli, vegetable bags and seasoning bags, and is mainly prepared from a heating bag, a fork, a bowl and a packaging film (a rolling film and a heat-shrinkable film), wherein the potato vermicelli comprises the following raw materials in percentage: 60-70% of sweet potato starch, 10-50% of mashed potato, 1.5% of sodium carbonate and the balance of water
Example 10
The invention provides a technical scheme that: the potato instant chafing dish mainly comprises potato vermicelli, vegetable bags and seasoning bags, and the main packaging materials comprise a heating bag, a fork, a bowl and a packaging film (a rolling film and a heat shrinkage film), wherein the potato vermicelli comprises the following raw materials in percentage: 60-70% of sweet potato starch, 10-50% of mashed potato, 2% of sodium carbonate and the balance of water.
Example 11
The invention provides a technical scheme that: the potato instant chafing dish mainly comprises potato vermicelli, vegetable bags and seasoning bags, and the main packaging materials comprise a heating bag, a fork, a bowl and a packaging film (a rolling film and a heat shrinkage film), wherein the potato vermicelli comprises the following raw materials in percentage: 60-70% of sweet potato starch, 10-50% of mashed potato, 2.5% of sodium carbonate and the balance of water.
Examples 7-11 were processed with the following procedure for potato wet potato flour,
referring to fig. 1, a processing technology of a potato instant hot pot comprises the following steps:
packaging potato vermicelli, seasoning bags, vegetable bags, forks, bowls and packaging films together to form a finished product of the potato instant hot pot brewed with boiling water; packaging potato vermicelli, seasoning bag, vegetable bag, heating bag, fork, bowl and heat-shrinkable film together to form the self-heating potato instant chafing dish finished product.
The preparation method of the potato vermicelli comprises the following steps:
s1: preparing mashed potato: cleaning fresh potato, slicing, oven drying or steaming, mashing, oven drying, and pulverizing into 100-120 mesh potato powder; or cleaning fresh potato, peeling, steaming, and mashing to obtain mashed potato;
s2: treating potato starch, mixing starch and thickening to obtain starch body;
s3: preparing potato vermicelli, mixing the obtained potato starch with the obtained mashed potato, extruding, aging, washing, metering, drying, and packaging.
The preparation of S3 specifically comprises the following steps:
s3.1, mixing: mixing the obtained potato starch body with the obtained mashed potato, wherein the weight parts of the components are 60-70% of potato starch, 20-30% of mashed potato, 0.5-5% of modified soybean phospholipid, 0.5-5% of sodium carbonate and a proper amount of water respectively, stirring the mixture alternately in the counterclockwise direction and the clockwise direction for 15-20 minutes, and stirring the mixture into starch slurry without raw powder particles;
s3.2, extruding and curing: continuously and uniformly feeding the materials obtained in the step S3.1 into a spiral self-cooking vermicelli machine, heating and curing the materials through mutual friction of a spiral and the materials, forming potato vermicelli through sieve pores after secondary extrusion, cutting the potato vermicelli into potato vermicelli sections with required length after natural cooling or forced cooling, wherein the extrusion temperature is 90-95 ℃;
s3.4, aging: putting the potato vermicelli sections obtained in the step S3.2 into baskets, and naturally cooling and aging or putting the potato vermicelli sections into a cold store for aging at low temperature for 15-24 hours;
s3.5, washing powder: soaking the potato vermicelli sections treated in the step S3.4 in water for 2-3 hours, and washing the potato vermicelli sections into a loose state by a vermicelli washing machine through mechanical kneading and water oscillation;
s3.6, metering: weighing the potato vermicelli sections processed in the step S3.5 according to the required weight;
s3.7, sterilizing and packaging: and (3) boiling the potato vermicelli treated by the step (S3.6) in 1% acetic acid solution for 1 minute to obtain the potato fresh-keeping vermicelli, or soaking the potato vermicelli in 75% edible alcohol solution for 30 seconds for sterilization and fresh keeping, wherein the moisture content of the potato vermicelli is 50%, and carrying out vacuum packaging while the vermicelli is hot.
The preparation method of the vegetable bag specifically comprises the following steps:
mixing and packaging the vegetable bag raw materials: cleaning potato chips, sweet potato chips, yam slices, lotus root slices, bamboo shoots, agaric and kelp, slicing beef, mutton, chicken, streaky pork and luncheon meat, packaging by a packaging machine, vacuumizing into bags, and sterilizing in water bath at 85-90 ℃ for 15-20 minutes.
The preparation method of the seasoning packet specifically comprises the following steps:
heating edible tallow to 180-temperature range 190 ℃, adding rapeseed oil, heating to 150-temperature range 165 ℃, adding cleaned and crushed garlic, ginger and onion particles, adding chilli powder after 1-2 minutes, frying, adding broad bean paste, adjusting small fire to 115-temperature range, adding edible spice after 5-8 minutes, boiling for 3-5 minutes, taking out to a cold and hot cylinder, adding pepper powder, edible salt, white granulated sugar, brewing vinegar and capsanthin, stirring uniformly, and packaging into a seasoning packet when the temperature of the sauce is less than or equal to 50 ℃.
The instant potato vermicelli obtained in any one of examples 1 to 6 and examples 7 to 11 was evaluated,
as can be seen from the analysis of table 3, with the increasing of the addition amount of sodium carbonate, the elasticity, the recoverability, the adhesiveness, the chewiness and the stretching length of the convenient potato vermicelli show the tendency of increasing first and then decreasing, the hardness gradually decreases, and the viscosity gradually increases, and the whole data shows that the elasticity, the recoverability, the adhesiveness, the chewiness and the stretchability of the convenient potato vermicelli can be enhanced by adding a proper amount of sodium carbonate, the hardness of the potato vermicelli is reduced, and the texture quality of the potato vermicelli is improved to a certain extent; when the addition amount of sodium carbonate is 0.5-1.5%, the quality is best
TABLE 3 influence of the addition of mashed potatoes on the texture characteristics of the potato powder
In conclusion, the addition of the mashed potatoes in different proportions has obvious influence on the color, cooking quality and texture quality of the instant potato vermicelli. With the increase of the adding amount of the mashed potatoes, the color of the potato vermicelli is convenient to change in a dark yellow trend; the cooking characteristic, the texture characteristic and the sensory quality of the instant potato vermicelli show a trend of increasing first and then reducing, which shows that the whole quality of the potato vermicelli can be improved to a certain extent by adding a proper amount of mashed potato, the vermicelli quality and the product cost are comprehensively considered, the optimal proportion of the mashed potato is 10-30%, the optimal percentage of sodium carbonate is 0.5-1.5%, and the edible quality of the potato vermicelli is optimal.
In the same way as in examples 7-11, in other examples, 0.5-5% of modified soybean phospholipids are processed, with the increasing of the addition amount of the modified soybean phospholipids, the elasticity, the recoverability, the adhesiveness, the chewiness and the tensile length of the instant potato vermicelli show the tendency of increasing and then decreasing, the hardness is gradually reduced, and the viscosity is gradually increased.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (10)
1. A potato instant chafing dish is characterized in that: the potato vermicelli mainly comprises potato vermicelli, vegetable bags and seasoning bags, and the main packaging materials comprise a heating bag, forks, a bowl and a packaging film, wherein the potato vermicelli comprises the following raw materials in percentage:
60-70% of sweet potato starch or canna edulis ker starch, 20-30% of mashed potato, 0.5-5% of sodium carbonate and the balance of water.
2. The potato instant chafing dish of claim 1, wherein: also comprises 0.5-5% of modified soybean lecithin.
3. The potato instant chafing dish of claim 1, wherein: the wet potato powder comprises the following raw materials in percentage:
60-70% of sweet potato starch or canna edulis ker starch, 20-30% of mashed potato, 0.5-1.5% of sodium carbonate and the balance of water.
4. The potato instant chafing dish of claim 3, wherein: also comprises 0.5-1.5% of modified soybean lecithin.
5. The potato instant chafing dish of claim 1, wherein: the vegetable bag contains pre-cured potato chips and sweet potato chips.
6. A processing technology of convenient potato chafing dish is characterized in that: the processing technology comprises the following steps:
packaging potato vermicelli, seasoning bags, vegetable bags, forks, bowls and packaging films together to form a finished product of the potato instant hot pot brewed with boiling water; packaging potato vermicelli, seasoning bag, vegetable bag, heating bag, fork, bowl and heat-shrinkable film together to form the self-heating potato instant chafing dish finished product.
7. The processing technology of the potato instant chafing dish as claimed in claim 6, wherein: the preparation method of the potato vermicelli comprises the following steps:
s1: preparing mashed potato: cleaning fresh potato, slicing, oven drying or steaming, mashing, oven drying, and pulverizing into 100-120 mesh potato powder; or cleaning fresh potato, peeling, steaming, and mashing to obtain mashed potato;
s2: treating potato starch, mixing starch and thickening to obtain starch body;
s3: preparing potato vermicelli, mixing the starch with the mashed potato, extruding, aging, washing, oven drying, metering and packaging.
8. The processing technology of the potato instant chafing dish as claimed in claim 7, wherein: the preparation of S3 specifically comprises the following steps:
s3.1, mixing: mixing the obtained potato starch body with the obtained mashed potato, wherein the weight parts of the components are 60-70% of potato starch, 20-30% of mashed potato, 0.5-5% of modified soybean phospholipid, 0.5-5% of sodium carbonate and a proper amount of water respectively, stirring the mixture alternately in the counterclockwise direction and the clockwise direction for 15-20 minutes, and stirring the mixture into starch slurry without raw powder particles;
s3.2, extruding and curing: continuously and uniformly feeding the materials obtained in the step S3.1 into a spiral self-cooking vermicelli machine, heating and curing the materials through mutual friction of a spiral and the materials, forming potato vermicelli through sieve pores after secondary extrusion, cutting the potato vermicelli into potato vermicelli sections with required length after natural cooling or forced cooling, wherein the extrusion temperature is 90-95 ℃;
s3.4, aging: putting the potato vermicelli sections obtained in the step S3.2 into baskets, and naturally cooling and aging or putting the potato vermicelli sections into a cold store for aging at low temperature for 15-24 hours;
s3.5, washing powder: soaking the potato vermicelli sections treated in the step S3.4 in water for 2-3 hours, and washing the potato vermicelli sections into a loose state by a vermicelli washing machine through mechanical kneading and water oscillation;
s3.6, metering: weighing the potato vermicelli sections processed in the step S3.5 according to the required weight;
s3.7, sterilizing and packaging: and (3) boiling the potato vermicelli treated by the step (S3.6) in 1% acetic acid solution for 1 minute to obtain the potato fresh-keeping vermicelli, or soaking the potato vermicelli in 75% edible alcohol solution for 30 seconds for sterilization and fresh keeping, wherein the moisture content of the potato vermicelli is 50%, and carrying out vacuum packaging while the vermicelli is hot.
9. The processing technology of the potato instant chafing dish as claimed in claim 6, wherein: the preparation method of the vegetable bag specifically comprises the following steps:
mixing and packaging the vegetable bag raw materials: cleaning potato chips, sweet potato chips, yam slices, lotus root slices, bamboo shoots, agaric and kelp, slicing beef, mutton, chicken, streaky pork and luncheon meat, packaging by a packaging machine, vacuumizing into bags, and sterilizing in water bath at 85-90 ℃ for 15-20 minutes.
10. The processing technology of the potato instant chafing dish as claimed in claim 6, wherein: the preparation method of the seasoning packet specifically comprises the following steps:
heating edible tallow to 180-temperature range 190 ℃, adding rapeseed oil, heating to 150-temperature range 165 ℃, adding cleaned and crushed garlic, ginger and onion particles, adding chilli powder after 1-2 minutes, frying, adding broad bean paste, adjusting small fire to 115-temperature range, adding edible spice after 5-8 minutes, boiling for 3-5 minutes, taking out to a cold and hot cylinder, adding pepper powder, edible salt, white granulated sugar, brewing vinegar and capsanthin, stirring uniformly, and packaging into a seasoning packet when the temperature of the sauce is less than or equal to 50 ℃.
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