JPS6083566A - Instant preparation of steamed potato - Google Patents
Instant preparation of steamed potatoInfo
- Publication number
- JPS6083566A JPS6083566A JP58191563A JP19156383A JPS6083566A JP S6083566 A JPS6083566 A JP S6083566A JP 58191563 A JP58191563 A JP 58191563A JP 19156383 A JP19156383 A JP 19156383A JP S6083566 A JPS6083566 A JP S6083566A
- Authority
- JP
- Japan
- Prior art keywords
- potato
- potatoes
- vacuum
- water
- steamed
- 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.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
本願は新規な構成を有する即席のふかしたじゃがいもの
製法を提供しようとするものである。DETAILED DESCRIPTION OF THE INVENTION The present application seeks to provide a method for producing instant puffed potatoes having a novel configuration.
従来提供されているこの毬のものにあっては処理を所望
するじゃがいもをボイルしたのち真空バック処理したも
のとなっている。しかし、この真空バックの際じゃがい
もの型がくずれてしまい商品価値を減殺してしまう。In the case of the balls that have been conventionally provided, the potatoes to be treated are boiled and then subjected to vacuum bag treatment. However, during this vacuum bagging, the shape of the potatoes collapses, reducing the product value.
本発明はかかる問題を充分解決しようとするもので、以
下その１実施例の詳細を説明する。The present invention aims to fully solve this problem, and one embodiment thereof will be explained in detail below.
第１工程〜生いもを選別して洗浄する。Step 1: Sorting and washing raw potatoes.
第２工程〜選別された生いもに付着している泥や皮をブ
ラシを強くかけることに
より泥を落したり皮をはぐ。（１次
皮剥工程）
第３工程〜蒸気ボイラーで上記第２工程を経た生いもの
表面を軽く焼いた状態に
する。（これは皮をはぎやすくする
ためである。）
第４工程〜ブラシでこすり、上記生いもの皮をはぐ。（
２次皮剥工程）
第５工程〜タンクに清水をはっておき、この清水に２０
分程度漬は込みあく抜き
処理を行ったのち芽取り処理を施す。2nd process ~ The mud and skin adhering to the selected raw potatoes are brushed vigorously to remove the mud and peel off the skin. (Primary peeling step) Third step - The surface of the raw material that has undergone the second step is lightly roasted in a steam boiler. (This is to make it easier to peel off the skin.) Step 4 ~ Scrub with a brush and peel off the skin from the above raw fish. (
2nd peeling process) 5th process ~ Fill the tank with clean water, and add 20% to this clean water.
For pickled vegetables, remove the buds after removing the clumps.
この芽取り処理は人手によりナイフ で行う。This bud removal process is done manually with a knife. Do it with
第６エ程〜真空パツク処理をしレトルト殺菌処理を行う
。この処理は１３０℃の
条件で４０分程度行う。この処理に
より生じゃがいもはふかしたじゃが
いもとなる。（３階）４２）
第７エ程〜清水に２０分程度漬けて冷却し製品を得る。Sixth step - vacuum packing and retort sterilization. This treatment is performed at 130° C. for about 40 minutes. This process turns raw potatoes into puffed potatoes. (3rd floor) 42) Step 7 - Soak in clean water for about 20 minutes and cool to obtain a product.
このようにして得たじゃがいもは、そのまま熱湯に５〜
６分間つけておくか、電子レンジで１−２分処理するこ
とで、ふかしたてのじゃがいもどして食することができ
る。二の場合、本願のもので得たじゃがいもは下記の効
果を有する。Potatoes obtained in this way are directly placed in boiling water for 5 to 5 minutes.
You can reconstitute the freshly steamed potatoes and eat them by soaking them for 6 minutes or by microwaving them for 1-2 minutes. In the second case, the potatoes obtained according to the present invention have the following effects.
八、真空バック処理後ふかすことになるから従来のもの
の如く型がつぶれ商品価値をなくすることがない。8. Since the mold is left to inflate after the vacuum bag treatment, the mold will not collapse and lose its commercial value as in the case of conventional molds.
Ｂ、成分を損うことがない。B. No damage to ingredients.
Ｃ１長期の保存が可能である。C1 Long-term storage is possible.
Ｄ、じゃがいもの風味がそのまま生かされる。D. The flavor of potatoes is kept intact.
Ｅ、カロリーは逆圧上昇する。E. Calories increase counterpressure.
など、数多くの利点を有する有用な発明と言うべきもの
である。This is a useful invention with many advantages.
特許出願人 佐原 勲 代理人 弁理士 川 成 端 失□ ・へ。Patent applicant Isao Sahara Agent: Patent attorney Kawa Naruhata lost □.
１．： １目１1. : 1st eye 1
Claims (1)
く抜き処理などを施したのち、真空バック処理し、レト
ルト殺菌処理を経て冷却せしめることを特徴とする即席
のふかしたじゃがいもの製法。This method for producing instant puffed potatoes is characterized in that the potatoes to be processed are subjected to washing, peeling, removal of dullness, etc., followed by vacuum bag processing, retort sterilization, and cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58191563A JPS6083566A (en) | 1983-10-12 | 1983-10-12 | Instant preparation of steamed potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58191563A JPS6083566A (en) | 1983-10-12 | 1983-10-12 | Instant preparation of steamed potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6083566A true JPS6083566A (en) | 1985-05-11 |
Family
ID=16276749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58191563A Pending JPS6083566A (en) | 1983-10-12 | 1983-10-12 | Instant preparation of steamed potato |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6083566A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01252270A (en) * | 1988-03-31 | 1989-10-06 | D F:Kk | Processing an cooling of potato |
| JPH04117258A (en) * | 1990-09-07 | 1992-04-17 | Q P Corp | Food for microwave oven |
| JP2008178624A (en) * | 2007-01-26 | 2008-08-07 | Mitsubishi Electric Corp | Dishwasher |
-
1983
- 1983-10-12 JP JP58191563A patent/JPS6083566A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01252270A (en) * | 1988-03-31 | 1989-10-06 | D F:Kk | Processing an cooling of potato |
| JPH04117258A (en) * | 1990-09-07 | 1992-04-17 | Q P Corp | Food for microwave oven |
| JP2008178624A (en) * | 2007-01-26 | 2008-08-07 | Mitsubishi Electric Corp | Dishwasher |
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