ES2033194B1 - FRESH POTATO PROCESSING PROCEDURE. - Google Patents
FRESH POTATO PROCESSING PROCEDURE.Info
- Publication number
- ES2033194B1 ES2033194B1 ES9002842A ES9002842A ES2033194B1 ES 2033194 B1 ES2033194 B1 ES 2033194B1 ES 9002842 A ES9002842 A ES 9002842A ES 9002842 A ES9002842 A ES 9002842A ES 2033194 B1 ES2033194 B1 ES 2033194B1
- Authority
- ES
- Spain
- Prior art keywords
- potato
- bath
- introduction
- days
- water
- Prior art date
- 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.)
- Expired - Lifetime
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
PROCEDIMIENTO DE ELABORACION DE PATATA FRESCA. EL PROCEDIMIENTO PERMITE LA OBTENCION DE PATATA FRESCA, NO CONGELADA, CAPAZ DE CONSERVARSE PERFECTAMENTE DURANTE UN TIEMPO DE DISTRIBUCION Y COMERCIALIZACION DE DOS O TRES DIAS, Y DICHO PROCEDIMIENTO CONSISTE, TRAS EL PELADO Y TROCEADO DE LA PATATA CON MAQUINAS PELADORAS Y PICADORAS DE CUALQUIER TIPO CONVENCIONAL, PARA LA OBTENCION DE LOS FORMATOS ADECUADOS EN FUNCION DE SU POSTERIOR UTILIZACION PARA FRITAS, TORTILLA, ENSALADILLA, ETC., EN LA INTRODUCCION DEL PRODUCTO EN UN PRIMER BAÑO DE AGUA LIMPIA Y FRIA, PARA ELIMINACION DEL ALMIDON, DURANTE UN TIEMPO COMPRENDIDO ENTRE UNA Y DOCE HORAS, Y POSTERIORMENTE LA INTRODUCCION EN UN SEGUNDO BAÑO DE AGUA FRIA, EN EL QUE LOS LITROS DE AGUA COINCIDEN CON LOS QUILOS DE PATATA Y EN EL QUE EL AGUA INCORPORA, EN UNA PROPORCION DE UN GRAMO POR LITRO, METABISULFITO SODICO QUE ACTUA COMO ANTIOXIDANTE PARA LA PATATA Y QUE A TEMPERATURAS COMPRENDIDAS ENTRE 0 Y 2ø C ASEGURA EL MANTENIMIENTO DE LA MISMA DURANTEDOS O TRES DIAS EN PERFECTA CONSERVACION, SIENDO DE QUINCE MINUTOS EL PERIODO DE INMERSION DE LA PATATA EN ESTE SEGUNDO BAÑO Y A TERMINO DEL CUAL LA PATATA SE ESCURRE Y SE ENVASA, PREFERENTEMENTE EN BOLSAS DE PLASTICO NO TRANSPARENTES.FRESH POTATO PROCESSING PROCEDURE. THE PROCEDURE ALLOWS THE OBTAINING OF FRESH POTATOES, NOT FROZEN, CAPABLE OF PRESERVING PERFECTLY DURING A TIME OF DISTRIBUTION AND COMMERCIALIZATION OF TWO OR THREE DAYS, AND SUCH PROCEDURE CONSISTS, AFTER THE PEELING AND CHIPPED POTATO WITH MAQUIN CONVENTIONAL, TO OBTAIN THE ADEQUATE FORMATS ACCORDING TO ITS SUBSEQUENT USE FOR FRITS, TORTILLA, SALAD, ETC., IN THE INTRODUCTION OF THE PRODUCT IN A FIRST BATH OF CLEAN AND COLD WATER, FOR THE ELIMINATION OF THE STARCH, FOR A COMPREHENSIVE TIME ONE AND TWELVE HOURS, AND SUBSEQUENTLY THE INTRODUCTION IN A SECOND COLD WATER BATH, IN WHICH LITERS OF WATER COINCIDE WITH POTATO QUILOS AND IN WHICH WATER INCORPORATES, IN A PROPORTION OF A GRAMO PER LITER, SODIUM METABISULPHITE THAT IT WORKS AS AN ANTIOXIDANT FOR THE POTATO AND THAT AT TEMPERATURES COMPRISED BETWEEN 0 AND 2 ° C IT ENSURES THE MAINTENANCE OF THE SAME DURING THREE OR THREE DAYS IN PERFECT CONSERVATION , BEING FIFTEEN MINUTES THE IMMERSION PERIOD OF THE POTATO IN THIS SECOND BATH AND AT THE END OF WHICH THE POTATO IS DRAINED AND PACKAGED, PREFERABLY IN NON-TRANSPARENT PLASTIC BAGS.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES9002842A ES2033194B1 (en) | 1990-11-08 | 1990-11-08 | FRESH POTATO PROCESSING PROCEDURE. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES9002842A ES2033194B1 (en) | 1990-11-08 | 1990-11-08 | FRESH POTATO PROCESSING PROCEDURE. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2033194A1 ES2033194A1 (en) | 1993-03-01 |
ES2033194B1 true ES2033194B1 (en) | 1994-01-16 |
Family
ID=8269524
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES9002842A Expired - Lifetime ES2033194B1 (en) | 1990-11-08 | 1990-11-08 | FRESH POTATO PROCESSING PROCEDURE. |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2033194B1 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2092446B1 (en) * | 1995-04-21 | 1997-07-01 | Papanova S L | PROCEDURE FOR THE PRESERVATION OF FRESH, PEELED AND CHOPPED POTATOES. |
ES2097096B1 (en) * | 1995-08-09 | 1997-10-01 | Ferluzfran S L | PROCESS OF TREATMENT OF A PEELED FOOD PRODUCT FOR ITS PRESERVATION PACKAGING. |
ES2109195B1 (en) * | 1996-06-03 | 1998-07-16 | Papanova S A | PROCEDURE FOR THE PRESERVATION OF FRESH PEELED POTATOES. |
ES2113326B1 (en) * | 1996-10-16 | 1998-12-16 | Azti Inst Tecnologico Pesquero | CONSERVATION PROCEDURE OF FRESH PEELED POTATO. |
ES2141682B1 (en) * | 1998-07-03 | 2000-11-16 | Lopez Rodriguez Jose Antonio | PROCEDURE FOR THE ELABORATION OF POTATOES. |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2628905A (en) * | 1951-12-26 | 1953-02-17 | L L Antle & Co Inc | Method of preventing discoloration of sliced organic materials |
FR2259543A1 (en) * | 1974-02-04 | 1975-08-29 | Lesieur Cotelle | Preserving ready-to-cook potatoes - by treating with cpd. capable of generating micropores |
ES556578A0 (en) * | 1986-06-24 | 1987-12-16 | Vetostar Ltd | METHOD OF PRESERVATION OF VEGETABLE FOODS. |
GB2205478A (en) * | 1987-06-13 | 1988-12-14 | Thomas Patrick Price | Method of preserving fresh fruit and vegetables |
ES2010068A6 (en) * | 1989-01-05 | 1989-10-16 | Fernandez Melo Manuel | Pre-cooked potato chip prodn. |
-
1990
- 1990-11-08 ES ES9002842A patent/ES2033194B1/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
ES2033194A1 (en) | 1993-03-01 |
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