TH15703C3 - Production process of fresh cut potatoes - Google Patents

Abstract

1 page of the number 1 page summary of the invention The production process of fresh cut potatoes according to this invention. There is a production process as follows Select potato Guava and wash the dirt thoroughly. Soak the potato tubers in a sodium metabisulfite solution before peeling. And immersed in the mixed solution Which consists of Sodium solution The metabisulfite (sodium metabisulfite) added to citric acid before and after trimming is packaged and sealed under vacuum immediately. Store the product at low temperature (2 - 5 ° C) to help slow down the browning of the potato skins that have been cut from the reaction. The brown color and inhibits the growth of contaminated microorganisms. Resulting in a beautiful yellow cut of fresh potatoes. Is preferred by consumers And extend product shelf life for at least 2 weeks when stored at 2 - 5 ° C

Claims (1)

Disclaimer (all) which will not appear on the advertisement page: Page 1 of the number 1 disclaimer 1. Production process of fresh cut potatoes The steps are as follows: A. Select good potato tubers. Wash to remove any dirt or contamination on the outer surface. B. Soak the potato tubers from Section A. in a 0.02 - 2.00 percent sodium metabisulfite solution by weight (sodium metabisulfite). % w / w) with the potato tuber to C. Sodium metabisulfite solution at a ratio of 1: 1.5 to 1: 3 for 10-30 minutes at a temperature of 25-35 ° C. C. Soak the potato tubers from solution B. Come peeled off And put in a stainless steel basket (stainless steel) placed in the tank containing the mixed solution. It consists of a 0.02 - 1.00 percent sodium metabisulfite solution by weight per (% w / w) and citric acid at a concentration of 0.01 - 1.00 percent by weight (% w / w). % w / w) with a ratio of potato tubers to solution mixed in a ratio of 1: 1.5 to 1: 4 for a period of 10-30 minutes at 25-30 degrees Celsius. d. To cut into lengthwise pieces The width of 1 - 3 cm. And thickness 1 - 3 cm. Freshly cut potato pieces into Basket, stainless steel (stainless steel) placed in the tank for mixing solution. It consists of a 0.02-0.20% sodium metabisulfite solution by weight (% w / w) and citric acid at a concentration of 0.01 - 1.00% by weight (% w / w). w / w) with a ratio of potato pieces to solution mixed in a ratio of 1: 1.5 to 1: 4 for a period of 10-30 minutes at 25-30 ° C at maturity. So fresh cut potato pieces were then washed with clean water. By dipping a stainless steel basket with trimmed potato pieces. The water is placed in a bucket of clean water 1-2 times, each time for a period of 30 seconds - 1 minute. E. Remove the freshly cut potato slices, cleaned with clean water from the station, drain the water with a device. Centrifuge the water from vegetables for a period of 30 seconds - 3 minutes at a temperature of 25-30 ° C, then packaged and sealed under vacuum immediately. Preserve bagged fresh cut potatoes Vacuum by refrigeration at 2 - 5 degrees Celsius.