JPS60145065A - Preparation of food using potato as main material - Google Patents

Abstract

PURPOSE:To obtain a food takable readily without cooking, by cutting a potato horizontally in two, forming a cavity to the lower half, placing the upper half on the cavity, steaming and roasting the potato, putting an ingredient in the cavity, and freezing as a whole. CONSTITUTION:The bottom part 2C of a well-washed potato 2 is cut off, and the potato is cut horizontally to form the upper lid part 2A and the lower pot part 2B. A pot-shaped cavity 2B' is formed in the pot part 2B, the lid part 2A is placed on the cavity, and the assembly is steamed for a prescribed time interval and baked for a prescribed time interval. A mixture 4 of cheese and corn is filled in the cavity 2B', and the potato is frozen as a whole. Various tastes can be imparted to the food by selecting the ingredient filled in the cavity. An unskinned potato can be utilized as it is, and the potato can be mixed with the ingredient using the skin as the mixing vessel. The shape of the food can be maintained during transporation.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention aims to provide a method for producing a food product whose main ingredient is potato, which has a novel structure.

Conventionally, when eating potatoes as a single item, there were problems such as the seasoning being too uniform.

The present invention aims to fully solve this problem, and one embodiment thereof will be described in detail below with reference to the drawings.

1 is a food whose main ingredient is potatoes obtained by the method of the present application. Therefore, the manufacturing method is as follows, and then the bottom part 2c of the potato 2 is cut so as to be flat. Next, the potato 2 is cut horizontally at a height 2D approximately 100 degrees above the top to form an upper lid portion 2A and a lower pot portion 2B. Furthermore, a pot-shaped recess 2B' is formed in this pot part 2B, and the above-mentioned pot part 2B upper surface pressure cover part 2A is placed on it, and after steaming it for about 15 minutes, baking it for about 15 minutes, and then baking it for about 15 minutes. Cooling.

2nd step ~ The concave part 2 B' of the pot part is filled with the mixed ingredients d of cheese and corn, and then shrink wrapped 5
and freeze.

In this case, each ingredient 4 weighs between 190g and 210g.
Approximately 10g of ingredients are appropriate for about 1g of potatoes. This ingredient 4 is a mixture of 5 g of thawed corn and 5 g of cubed cheese. In addition, the hollow part 2
After B' is filled with ingredient d and before packaging, a so-called pot 6 made of paper and aluminum foil is fitted from below to the bottom of the pot. 7 is the attached butter if necessary. In addition, when considering the process of using potatoes with skin as is, the process chart shows that there is a baking process as the next step to remove excess moisture from the steaming process, but the baking process is When comparing the case with the case without the skin, the case without the skin removes moisture, but the surface of the potato hardens.

If the material is covered with a skin, moisture is removed and this also serves to prevent the surface from hardening.

The cooking method is as follows. Remove the plastic wrap and 2 sheets of aluminum foil, heat for 10 to 15 minutes, thaw, and eat by mixing the potatoes with the ingredients using the desired amount of the attached butter.

As a result, it has the following advantages. By putting the ingredients in the pot, you can eliminate the feeling of reluctance to eat it as a single item, and it is also possible to create a variety of flavors by changing the ingredients.

Utilizing potatoes with the skin on aims to change the mindset that potatoes must be peeled, and also increases the commercial value of potatoes with the skin on. Another advantage is that you can easily eat cooked potatoes regardless of the number of people. Moreover,
The skin can be used as a container, and the potato and ingredients can be mixed together while eating, and its shape does not change during transportation. Note that the butter 7 is separately packaged 7A.

[Brief explanation of drawings]

Figure 1 is a front view of the potato, Figure 2 is a front view showing the cutting position, Figure 3 is a vertical cross-sectional view of the same as above, Figure 4 is a vertical cross-sectional view showing the filling state of mixed ingredients, and Figure 5 is a front view of the potato. FIG. 6 is a schematic front view of the final product, and FIG. 7 is a flow sheet of the sewing process. 10.2 Foods based on potatoes, 201. Potatoes, 2A, Lid, 2B, Bottle 1, 2B'
,,, <hollow part, too, mixed ingredients. Patent Applicant SK Fuda Kosanto Co., Ltd. Agent Patent Attorney Kawa Narihata Figure 3 Ge Figure 6 Procedural Amendments August 9, 1980 1. Display of 11 1980 Patent No. 554 No. 2, Title of the invention Process for producing foods containing potatoes as the main ingredient 3. Amendments to be made. Relation to the case Patent applicant 4, attorney 6, subject of amendment 7 Contents of the amendment (1) "On page 6, line 14 of the specification" ” is corrected to the following sentence. [It becomes. In addition, the following ingredients can be considered as the ingredient 4. B. Mix 10g of minced meat with 5g of chopped onion, 2 carrots. mouth. A mixture of 10g of bacon and 5g of corn. Ha, corn 15g02, pizza 15g0, macaroni salad 15g0, curry 20g0), natto 15g0 or more

Claims (1)

[Scope of Claims] A method for producing a food product whose main ingredient is potatoes, characterized by comprising the following first step and second step. 1st process ~ Cut the potato 2 horizontally and cut the upper lid part 2
After forming A and the lower pot part 2B, a pot-shaped recessed part 2B' is formed in the pot part 2B, steamed for a predetermined time, and then baked for a predetermined time. 2nd step ~ The concave part 2 of the pot part B' is filled with the mixed ingredients 4 of cheese and corn and then frozen.