JPS5615666A - Preparation of potato paste - Google Patents

Preparation of potato paste

Info

Publication number
JPS5615666A
JPS5615666A JP9012279A JP9012279A JPS5615666A JP S5615666 A JPS5615666 A JP S5615666A JP 9012279 A JP9012279 A JP 9012279A JP 9012279 A JP9012279 A JP 9012279A JP S5615666 A JPS5615666 A JP S5615666A
Authority
JP
Japan
Prior art keywords
paste
potato
water
blended
make
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.)
Granted
Application number
JP9012279A
Other languages
Japanese (ja)
Other versions
JPS6317428B2 (en
Inventor
Mitsuru Kawamura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
QP Corp
Original Assignee
QP Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by QP Corp filed Critical QP Corp
Priority to JP9012279A priority Critical patent/JPS5615666A/en
Publication of JPS5615666A publication Critical patent/JPS5615666A/en
Publication of JPS6317428B2 publication Critical patent/JPS6317428B2/ja
Granted legal-status Critical Current

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  • Preparation Of Fruits And Vegetables (AREA)

Abstract

PURPOSE: To provide the taste of gelatinized potato with unsoggy savor if its own, by adding water and an egg solution to a boiled or steamed potato so that it is made into paste, followed by heating it at not lower than a specific temperature.
CONSTITUTION: A boiled or steamed potato is blended with water and an egg solution having 1.5W15wt% raw egg and made into paste. The paste is then fed to a container and heated at not lower than 70°C. Fundamental means to make paste are as follows. Only potato is previously mashed and blended with water so that it is made into paste, or water is added to potato, which is made into paste. The paste is blended with an egg solution. An amount of water to make the paste is preferably an amount to make the viscosity of formed paste about 500,000W900,000 centipoise. The heating temperature is 70°C, at which the egg solution coagulates. It is preferred to be lower than 117°C for preventing the deterioration of taste.
COPYRIGHT: (C)1981,JPO&Japio
JP9012279A 1979-07-16 1979-07-16 Preparation of potato paste Granted JPS5615666A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9012279A JPS5615666A (en) 1979-07-16 1979-07-16 Preparation of potato paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9012279A JPS5615666A (en) 1979-07-16 1979-07-16 Preparation of potato paste

Publications (2)

Publication Number Publication Date
JPS5615666A true JPS5615666A (en) 1981-02-14
JPS6317428B2 JPS6317428B2 (en) 1988-04-13

Family

ID=13989698

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9012279A Granted JPS5615666A (en) 1979-07-16 1979-07-16 Preparation of potato paste

Country Status (1)

Country Link
JP (1) JPS5615666A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012100566A (en) * 2010-11-08 2012-05-31 Q P Corp Seasoning liquid for potato processed food, and potato processed food using the same

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4898255A (en) * 1989-01-17 1990-02-06 Toledo Scale Corporation Planar load cell

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS497455A (en) * 1972-05-10 1974-01-23
JPS5296765A (en) * 1976-02-09 1977-08-13 Nisshin Oil Mills Ltd Method of producing fried potato

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS497455A (en) * 1972-05-10 1974-01-23
JPS5296765A (en) * 1976-02-09 1977-08-13 Nisshin Oil Mills Ltd Method of producing fried potato

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012100566A (en) * 2010-11-08 2012-05-31 Q P Corp Seasoning liquid for potato processed food, and potato processed food using the same

Also Published As

Publication number Publication date
JPS6317428B2 (en) 1988-04-13

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