CN1803003A - Instant food production process of completely-new health potato and taro - Google Patents
Instant food production process of completely-new health potato and taro Download PDFInfo
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- CN1803003A CN1803003A CNA2005101292972A CN200510129297A CN1803003A CN 1803003 A CN1803003 A CN 1803003A CN A2005101292972 A CNA2005101292972 A CN A2005101292972A CN 200510129297 A CN200510129297 A CN 200510129297A CN 1803003 A CN1803003 A CN 1803003A
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- taro
- potato
- french fries
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Abstract
The invention relates to a process for preparing a healthy instant foodstuff of potato and taro, taking potato and taro as raw material and preparing strip-type, sheet-like or circular shape product through water boiling and drying. The current French fries and taro sheet is made through baking and frying under high temperature, and a great deal of acrylamide which is a harmful chemical to human body is also produced, and the invention sloves the problem mentioned above. The product maintains the nutritional element of potato and taro and no harmful matter is produced in the process, and French fries and potato chips are in natural bulk and crisp without adding bulking agent.
Description
Technical field:
The present invention relates to a kind of completely-new health horse potato in age, taro instant food production process.
Background technology:
Potato slices on the existing market, taro sheet all are with the food fried, expanded, that high-temperature baking forms, yet potato, taro cereal preparation through above-mentioned processing surpass under 120 ℃ the situation at cook temperature, can produce a large amount of Acrylamide harmful chemical substances such as (propylene Enzyme amine).
Summary of the invention:
The present invention seeks to provide a kind of completely-new health horse potato in age, taro instant food production process.The product that this technology makes can not only better keep potato, dasheen nutrient composition, and pine, crisp, and mouthfeel is good, edible, and it is convenient to store.
Completely-new health horse potato in age of the present invention, taro instant food production process are characterised in that, are raw material with horse potato in age, taro, make strip through poach and drying steps, plate shape or spherical shape cooked.
Above-mentioned production craft step is as follows:
1) with potato, taro peeling, clean,
2) potato, taro are cut into inch strips shape and plate shape and make ball shape,
3) French fries, the taro sheet that cut are put into container respectively and added an amount of salt, rice wine, water logging bubble (consumption proportion)
4) soaked French fries, taro sheet are put into an amount of water, rice vinegar, the lemon juice of pot adding respectively and are boiled,
5) French fries, the taro sheet after will boiling picks up with cold wind and blows,
6) French fries, taro sheet after cold wind blows well carry out drying to be handled,
The present invention's advantage specific as follows:
1, product of the present invention boils through poach, food fried, expanded with existing process, the high-temperature baking PROCESS FOR TREATMENT is compared, the various nutritions that not only kept potato, taro, and do not need aborning to add under the condition of leavening agent, can make French fries, taro sheet reach bulk, the crisp effect of nature.Can be modulated into French fries, potato ball, taro bar, the taro sheet of various tastes and various natural colours with the condiment of various tastes and various vegetable juice, fruit syrup as natural colouring matter in addition.
2. product of the present invention does not use harmful substances such as leavening agent, anticorrisive agent, bleaching agent, preservative agent.
The specific embodiment:
Embodiment of the invention processing step is as follows:
1, will, cut into inch strips shape and plate shape of potato, taro put into container and added and account for French fries, the water 100 ‰ of taro sheet percentage by weight, salt 2-3%, rice wine 2-3%, soaks 60-80 minute.
2, French fries, the taro sheet that soaks being picked up the water 100%, rice vinegar 1-2%, the lemon juice 2-3% that put into pot adding percentage by weight boils.
3, French fries, the taro sheet that boils blown with cold wind.
4, cold wind is blown good French fries, the dry processing of taro sheet do.
5, will do ripe French fries, taro bar and be modulated into finished product by one of following post-order process,
A) with sucrose and cold water melt into syrup, dried ripe French fries, taro bar put into immersion picked up drying in 5-10 minute, promptly become sweet fries, potato ball, taro bar, taro sheet.
B) with monosodium glutamate or chickens' extract, edible salt, spice or the like and cold water melt into condiment water, dried ripe French fries, taro sheet put into as soaking pick up drying after 5-10 minute, promptly become appetizing French fries, taro sheet.
C) with spicy material, chicken powder, edible salt, spice and cold water melt into condiment water, dried ripe French fries, taro sheet put into to soak pick up drying after 5-10 minute, promptly become good to eat, the French fries of spicy delicious food, taro sheet.
D) modulation of also can preparing burden, with dried ripe French fries, the direct libation at an ancient wedding ceremony of taro sheet sugared sauce and various jam, material sauce is eaten.
For further painted, the juice that fruit such as matrimony vine, cherry, red bayberry, strawberry, vegetables with green leaves, cape jasmine fruit or wild purple lotus fruit are squeezed out is conditioned earlier, and then will do ripe French fries, the taro sheet picks up and drying after putting into wherein colored fruit juice dyeing, promptly becomes French fries, potato chips, taro bar or the taro sheet of band natural colour.
E) also available artificial color is modulated into versicolor French fries, potato chips, taro bar or taro sheet.
Product of the present invention not only kind local flavor is abundant, is rich in nutrition, and easy to carry.Along with the raising of people, believe that product of the present invention will substitute chips in a large number to satisfy the edible of people in the future to health perception.
Claims (6)
1, a kind of completely-new health horse potato in age, taro instant food production process is characterized in that, are raw material with horse potato in age, taro, make strip through poach and drying steps, plate shape or spherical shape cooked.
2, completely-new health horse potato in age according to claim 1, taro instant food production process is characterized in that processing step is as follows:
1) with potato, taro peeling, clean,
2) potato, taro are cut into inch strips shape and plate shape and make ball shape,
3) French fries, the taro sheet that cut are put into container respectively and are added an amount of salt, rice wine, water logging bubble (consumption proportion),
4) soaked French fries, taro sheet are put into an amount of water, rice vinegar, the lemon juice of pot adding respectively and are boiled,
5) French fries, the taro sheet after will boiling picks up with cold wind and blows,
6) French fries, taro sheet after cold wind blows well carry out drying to be handled.
3, completely-new health horse potato in age, the taro instant food production process of stating according to claim 2, it is characterized in that, earlier potato or taro are cut into inch strips in soaking step shape or plate shape put into container and added and account for French fries, the water 100 ‰ of taro sheet percentage by weight, salt 2-3%, rice wine 2-3%, soaks 60-80 minute.Boil in the step earlier French fries, the taro sheet that soaks to be picked up and put into pot and add again and account for French fries, the water 100% of taro sheet percentage by weight, rice vinegar 1-2%, lemon juice 2-3% and boil.
4,, it is characterized in that being modulated into finished product by one of following post-order process with doing ripe French fries, taro bar according to the described completely-new health horse of claim 1,2 or 3 potato in age, taro instant food production process.
A) with sucrose and cold water melt into syrup, dried ripe French fries, taro bar put into immersion picked up drying in 5-10 minute, promptly become sweet fries, potato ball, potato chips, taro bar, taro sheet.
B) with monosodium glutamate or chickens' extract, edible salt, spice or the like and cold water melt into condiment water, dried ripe French fries, taro sheet put into as soaking pick up drying after 5-10 minute, promptly become appetizing French fries, taro sheet.
C) with spicy material, chicken powder, edible salt, spice and cold water melt into condiment water, dried ripe French fries, taro sheet put into to soak pick up drying after 5-10 minute, promptly become good to eat, the French fries of spicy delicious food, taro sheet.
D) modulation of also can preparing burden, with dried ripe French fries, the direct libation at an ancient wedding ceremony of taro sheet sugared sauce and various jam, material sauce is eaten.
5, completely-new health horse potato in age according to claim 4, taro instant food production process, it is characterized in that the juice that fruit such as matrimony vine, cherry, red bayberry, strawberry, vegetables with green leaves, cape jasmine fruit or wild purple lotus fruit are squeezed out is conditioned, to do ripe French fries then, the taro sheet picks up and drying after putting into wherein above-mentioned one or more colored fruit juice dyeing, promptly becomes French fries, potato ball, taro bar or the taro sheet of band natural colour.
6, completely-new health horse potato in age according to claim 3, taro instant food production process is characterized in that: also can be modulated into versicolor French fries, potato chips, taro bar or taro sheet with artificial color.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101292972A CN100542423C (en) | 2005-11-28 | 2005-11-28 | Completely-new health potato, taro ready-to-eat food preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101292972A CN100542423C (en) | 2005-11-28 | 2005-11-28 | Completely-new health potato, taro ready-to-eat food preparation technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1803003A true CN1803003A (en) | 2006-07-19 |
| CN100542423C CN100542423C (en) | 2009-09-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005101292972A Expired - Fee Related CN100542423C (en) | 2005-11-28 | 2005-11-28 | Completely-new health potato, taro ready-to-eat food preparation technology |
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| CN (1) | CN100542423C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106522A (en) * | 2011-01-17 | 2011-06-29 | 裘忠达 | Method for processing taro food |
| CN103169038A (en) * | 2011-12-20 | 2013-06-26 | 大连创达技术交易市场有限公司 | Making method of banana-containing crisps |
| CN103238803A (en) * | 2013-05-21 | 2013-08-14 | 重庆尝必乐农业开发有限公司 | Processing method of dry potato chips |
| CN103609665A (en) * | 2013-11-20 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Preservation method of colocasia esculenta |
| CN104473097A (en) * | 2014-11-15 | 2015-04-01 | 王林林 | Processing method of spiced taro chips |
| CN104543876A (en) * | 2014-12-12 | 2015-04-29 | 柳州市京阳节能科技研发有限公司 | Potato and dasheen strips |
| CN109393294A (en) * | 2018-12-13 | 2019-03-01 | 扬州大学 | A kind of new method that taro steams, boils |
| CN111150020A (en) * | 2020-02-26 | 2020-05-15 | 邹育英 | Taro sweet potato chips and processing technology thereof |
-
2005
- 2005-11-28 CN CNB2005101292972A patent/CN100542423C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106522A (en) * | 2011-01-17 | 2011-06-29 | 裘忠达 | Method for processing taro food |
| CN102106522B (en) * | 2011-01-17 | 2013-03-06 | 奉化市兴达海产食品有限公司 | Method for processing taro food |
| CN103169038A (en) * | 2011-12-20 | 2013-06-26 | 大连创达技术交易市场有限公司 | Making method of banana-containing crisps |
| CN103238803A (en) * | 2013-05-21 | 2013-08-14 | 重庆尝必乐农业开发有限公司 | Processing method of dry potato chips |
| CN103609665A (en) * | 2013-11-20 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Preservation method of colocasia esculenta |
| CN103609665B (en) * | 2013-11-20 | 2015-07-08 | 中国农业科学院农产品加工研究所 | Preservation method of colocasia esculenta |
| CN104473097A (en) * | 2014-11-15 | 2015-04-01 | 王林林 | Processing method of spiced taro chips |
| CN104543876A (en) * | 2014-12-12 | 2015-04-29 | 柳州市京阳节能科技研发有限公司 | Potato and dasheen strips |
| CN109393294A (en) * | 2018-12-13 | 2019-03-01 | 扬州大学 | A kind of new method that taro steams, boils |
| CN111150020A (en) * | 2020-02-26 | 2020-05-15 | 邹育英 | Taro sweet potato chips and processing technology thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100542423C (en) | 2009-09-23 |
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Granted publication date: 20090923 Termination date: 20111128 |