JPS5982067A - Preparation of instant vegetable food - Google Patents

Abstract

PURPOSE:To prepare an instant vegetable food having the keeping quality without collapse of flesh, by vacuum-packing a seasoned half-cooked potato in a heat-resistant container bag, and boiling the packaged potato. CONSTITUTION:The epidermis of a raw potato is peeled very thinly by rubbing, washed with cold water and primarily boiled in hot water at 100 deg.C for about 8-10min while keeping the original shape to give an almost raw and half- cooked potato. The resultant primarily boiled potato is then dipped in a separately prepared seasoning liquid for about 60min and seasoned. The seasoned potato is vacuum-packed in a transparent heat-resistant container bag and reboiled in hot water at 100 deg.C for about 40min.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an instant vegetable food (in detail, the epidermis of potatoes used as raw materials is peeled, boiled to the extent that they are raw, and then subjected to removal of dullness and bleaching. Naheshichi potatoes are seasoned by soaking them in a seasoning solution, then the potatoes are vacuum-packed in a heat-resistant bag, boiled again, and sterilized to give them a long shelf life and prevent the meat from falling apart. This article relates to a method for producing instant vegetable foods with a high level of flavour.

1-Usually, for home-cooked meals, the skin is peeled with a knife,
After washing with water, the potatoes are boiled or steamed and then served, but peeling them is a hassle and it is difficult to store them for long periods of time.Also, boiled or steamed potatoes tend to cause the meat to fall apart. The disadvantage is that it requires attention.

However, it was discovered that the problems with respect to preservation and crumbling of the meat could be solved by vacuum packaging, and this was successfully solved.

In the present invention, the skin of the raw horse lead layer is peeled very thinly using a vegetable peeling machine, washed with cold water, and boiled in boiling water at 100°C for a few minutes, about 8 to 10 minutes, while maintaining its original shape. The meat is boiled for the first time to slightly gelatinize the starch on the surface (=, remove the dullness of the meat fibers and bleach it, increasing the color of the meat.) This second boiling process and Separate C: Prepare a seasoning liquid. However, this seasoning liquid consists of 5Be salt solution, sweetener (sugar is added at 5% to the salt water, and if you use other sweeteners, it is 0.1 times the amount of cane sugar).
% addition), glutamic acid solution, etc., then boil the potatoes for a few minutes in this seasoning liquid C to season them. The product is vacuum-packaged in a plastic bag and boiled in boiling water at 100°C for about 40 minutes to complete the re-boiling process to obtain a product that is sterilized, prevented from crumbling, and has a long shelf life.

Next C: An example of implementation is shown.

10,000 g of raw horse lead layer was peeled very thinly using a vegetable peeler and washed with water to obtain 9.0009. This raw horse lead layer is 10
Boil it raw in boiling water at 0℃ for about 10 minutes (almost 2 degrees Celsius)
(It was boiled for a second time to gelatinize the starch on the surface a little, and the meat fibers were removed and bleached to increase the color and cooled. The seasoning liquid was 5 Bj of salt water 151 ．30g of a solution containing about 3% glutamic acid dissolved in 9kg of raw horse lead layer, and 0g of Marmiron (a sweetener made by Maruzen Co., Ltd., 40 to 50 times the size of sugar) in salt water.
．． Potatoes prepared by mixing logs of a dissolved solution of about 1% and then boiled were soaked in this seasoning solution (with an inner lid for about 60 minutes, then lightly dehydrated, but bleached raw The potatoes had an original shape and hardness similar to those of the previous one, and were easily packed into two bags.After the seasoning process was completed, the potatoes were vacuum-packed in transparent heat-resistant bags, and then packed into 100
It was boiled for about 40 minutes in boiling water at ℃ while preventing it from floating with a floating lid, and after the re-boiling process, a product weighing 9,400 g (including 6 g per heat-resistant bag) was obtained, with a yield of 94%. Met.

Claims (1)

[Claims] Boil the potatoes with the outer skin thinly peeled (boil them for a few minutes to remove the bitterness and bleach them, then soak the raw potatoes in a seasoning liquid to season them, and then store the seasoned raw potatoes in a heat-resistant container. A method for producing an instant vegetable food, which is characterized by vacuum packaging and boiling again.