JPS6236141A - Storage of potato - Google Patents

Abstract

PURPOSE:To cook potato easily and quickly and to obtain a delicious food having excellent preservability, by irradiating a potato with microwave under a specific condition, putting the irradiated potato in an opened pouch, irradiating with microwave for a short time and sealing the pouch. CONSTITUTION:Potatoes preheated with hot water, etc., are arranged uniformly in a container together with more than equal amount of salt and irradiated with microwave until the temperature of the potato reaches 105 deg.C. The potatoes are taken out of the container, put into an open pouch, irradiated with microwave for a short time, sealed by closing the mouth of the pouch and cooled. The microwave irradiation is carried out e.g. by an electronic range.

Description

DETAILED DESCRIPTION OF THE INVENTION OBJECTS OF THE INVENTION The present invention relates to a method for processing potatoes that is both delicious and shelf-stable.

Conventional technology Potatoes such as sweet potatoes and potatoes are resistant to heat-resistant bacteria such as soil bacteria, so in order to preserve them they must be sterilized by high-pressure heating, which destroys their tissues and makes them tasteless. It has defects that make it worthless, and therefore, as a preservative cooked food, it is currently processed in a dry state, as seen in matshu potatoes and dried yam.

Structure of the Invention The present invention focuses on the fact that when potatoes are irradiated with microwaves, they are rapidly dielectrically heated to 105°C, which can kill heat-resistant bacteria. This method succeeded in being able to cook the potatoes evenly and cook them in a delicious state, and at the same time preserve them. Preheated potatoes are placed in a container with approximately equal or more than the same amount of salt, and are then placed in a uniform array, and then heated in the microwave. The main idea is to irradiate the potatoes until the temperature reaches 105°C, then take out the potatoes, put them in a pouch containing the required amount, and with the pouch open, irradiate it again with microwaves for a short time to seal and cool it. .

To explain the present invention in detail, the washed sweet potatoes, potatoes, taro, and other potatoes are processed as they are without cutting.
Preheat by placing it in 85°C boiling water for 30 to 60 minutes depending on its size.

Next, this was uniformly placed in a container with approximately the same amount of salt, and then heated in a microwave oven (2450 megacycle '16i50W).
) and microwave dielectric heating reduces the temperature of each item to 10
When irradiated until it reaches 5℃ (center temperature), the moisture evaporates and the moisture content becomes about 85-90%, and the food is cooked.
Heat-resistant bacteria will die.

However, the microwave irradiation time until the product temperature reaches 105°C is about 15 minutes for 1.5 kg of potatoes;
Approximately 12 minutes when weighing 0 kg, 8 to 9 minutes when weighing 0.6 kg
The radiation dose is 20 minutes.

Next, leave it for 20 to 40 minutes until the temperature reaches 60'C, or take it out of the container immediately without leaving it for 20 minutes, peel off the skin that is easy to peel, and put it in a plastic pouch or place it in one piece. Place the plastic pouch in a partially opened state in the microwave oven and irradiate it with microwaves for a short period of about 30 seconds to 2 minutes until the inside of the pouch swells due to internal pressure.

If the opening is sealed and cooled, a vacuum-packaged, shelf-stable potato food can be produced.

Example: 13 potatoes, approximately 110-120g in size, 1500g
After preheating it by placing it in boiling water at 85℃ for 30 minutes, place it in a container with 1500g of salt evenly and place it in a microwave oven (2450 mega cycle 650W).
When I put it in the microwave and irradiated it with microwave for 15 minutes and took it out, the total weight of the potatoes was 1300g and they were cooked.6 Next, I left them for 30 minutes to lower the temperature to 60℃, and then I took them out.
Two pieces are placed in a plastic pouch with one part open, placed in the microwave again and irradiated with microwaves for about 30 seconds, then taken out, the opening sealed, cooled with water, and vacuum packaged. It is.

Effects of the Invention In the present invention, preheated potatoes are placed in a container with approximately the same amount or more than the same amount of salt and are irradiated with microwaves, which have a high sterilization efficiency.The dielectric heating effect easily kills heat-resistant bacteria. In addition, it can be killed in a short time, and it can be cooked to a delicious state with a moisture content of about 85 to 9%, and the salt interposed between the potatoes can be easily irradiated with microwaves for each potato of different sizes and shapes. It has an excellent feature that it can prevent unevenness and heat evenly, and that it can easily and quickly cook and preserve potatoes deliciously like roasted potatoes.

Claims (1)

[Claims] Preheated potatoes are placed in a container with approximately the same amount of salt or more than the same amount of salt, and are placed in a container with approximately the same amount of salt.
A method for preserving potatoes, which is characterized by irradiating the potatoes until the temperature reaches 5°C, then taking out the potatoes, placing them in pouches for the required amount, and irradiating them again with microwaves for a short time in an open state to seal and cool them.