CN101756084A - Processing method for potato jam - Google Patents
Processing method for potato jam Download PDFInfo
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- CN101756084A CN101756084A CN200810160691A CN200810160691A CN101756084A CN 101756084 A CN101756084 A CN 101756084A CN 200810160691 A CN200810160691 A CN 200810160691A CN 200810160691 A CN200810160691 A CN 200810160691A CN 101756084 A CN101756084 A CN 101756084A
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- potato
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- jam
- sour water
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Abstract
The invention provides a processing method for potato jam, which includes the steps as follows: cleaning and peeling potatoes, steaming, spreading and drying in the air, then beating into uniform mashed potato; putting white granulated sugar, water and acid water into a pan and boiling to 100-110 DEG C, pouring the mashed potato into the pan and constantly stirring, frying and pressing to prevent crusting at the bottom of the pan; continuously heating to 115-120 DEG C and adding citric acid and coloring matter and adjusting the pH value to 3.0-3.2; using soft fire to reduce the temperature, and adding fruity flavoring essence and nutrient additives when reducing the temperatures of materials to 80-90 DEG C, and finally stirring uniformly. The jam prepared by potatoes has abundant nutrition, and is good for both children and adults.
Description
Affiliated technical field
The present invention relates to a kind of foods processing technique, is a kind of processing method of potato jam specifically.
Background technology
Potato is also referred to as potato, is at present in the world except cereal, as the most important cereal crops of human staple food, and mainly edible its underground stem tuber.Extensively plant in the whole world, and turned out thousands of kinds.Potato is made into various food, and is very popular.Potato contains a large amount of starch and protein, B family vitamin, vitamin C etc., can promote the digestive function of taste.Potato contains a large amount of dietary fibers, and the wide intestines defaecation of energy helps the timely excretion metabolism toxin of body, prevents constipation, the generation of prevention intestines problem; Potato can be supplied with the mucus albumen that human body has special protection function in a large number.Can short hold the lubricated of alimentary canal, respiratory tract and articular cavity, serous cavity, prevent cardiovascular and fat deposition system, keep elasticity of blood vessels, help the atherosis generation of prevention of arterial.Potato is again a kind of alkaline vegetables simultaneously, helps acid-base balance in the body, in and the acidic materials that produce behind the internal metabolism, thereby certain beauty treatment, anti-aging effects are arranged; Potato contains trace elements such as abundant vitamin and calcium, potassium, and is easy to digest and assimilate, and is nutritious, and in American-European countries North America particularly, potato becomes second staple food for a long time.Potato helps hypertension and nephritic dropsy rehabilitation of patients.
Summary of the invention
The processing method that the purpose of this invention is to provide a kind of potato jam, with the jam that potato is made, nutritious, the old and the young are edible all.
The present invention is achieved by the following technical solutions:
The processing method of potato jam, step is as follows:
Potato is cleaned, peeled, cook the back airing, break into even mashed potatoes again; White granulated sugar, water, sour water are put into pot endure, mashed potatoes is poured in the pot, constantly stir, press, prevent the bottom of a pan stammerer while frying to 100-110 ℃; When continuing to be heated to 115-120 ℃, citric acid, pigment are added and the pH value is adjusted to 3.0～3.2; With little fire cooling, when temperature of charge was reduced to 80-90 ℃, adding fruity flavoring essence and nourishing additive agent got final product after stirring evenly.
Above-mentioned sour water is to mix and stir wheat bran with a small amount of rare rice to be placed in the cylinder, and in one week of inverted engine, the sour water under the filter is made vinegar and drawn once a day.
Beneficial effect: with the jam that potato is made, nutritious, the old and the young are edible all.
The specific embodiment
Prepare 50 kilograms of mashed potatoess, 50 kilograms of white granulated sugars, 17 kilograms in water, sour water 0I2 kilogram, 50 milligrams of food colorings, an amount of 100 milligrams of nutritional agents, 100 milligrams of flavoring essences, 0.16 kilogram of Powdered natrium citricum.
Potato is cleaned, peeled, cook the back airing, break into even mashed potatoes again; White granulated sugar, water, sour water are put into pot endure, mashed potatoes is poured in the pot, constantly stir, press, prevent the bottom of a pan stammerer while frying to 110 ℃; When continuing to be heated to 115 ℃, citric acid, pigment are added and the pH value is adjusted to about 3.0; With little fire cooling, when temperature of charge was reduced to 90 ℃, adding fruity flavoring essence and nourishing additive agent got final product after stirring evenly.
Above-mentioned sour water is to mix and stir wheat bran with a small amount of rare rice to be placed in the cylinder, and in one week of inverted engine, the sour water under the filter is made vinegar and drawn once a day.
Claims (2)
1. the processing method of potato jam is characterized in that step is as follows:
Potato is cleaned, peeled, cook the back airing, break into even mashed potatoes again; White granulated sugar, water, sour water are put into pot endure, mashed potatoes is poured in the pot, constantly stir, press, prevent the bottom of a pan stammerer while frying to 100-110 ℃; When continuing to be heated to 115-120 ℃, citric acid, pigment are added and the pH value is adjusted to 3.0～3.2; With little fire cooling, when temperature of charge was reduced to 80-90 ℃, adding fruity flavoring essence and nourishing additive agent got final product after stirring evenly.
2. the processing method of potato jam according to claim 1, it is characterized in that: described sour water is to mix and stir wheat bran with a small amount of rare rice to be placed in the cylinder, in one week of inverted engine, the sour water under the filter is made vinegar and is drawn once a day.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810160691A CN101756084A (en) | 2008-11-18 | 2008-11-18 | Processing method for potato jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810160691A CN101756084A (en) | 2008-11-18 | 2008-11-18 | Processing method for potato jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101756084A true CN101756084A (en) | 2010-06-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810160691A Pending CN101756084A (en) | 2008-11-18 | 2008-11-18 | Processing method for potato jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101756084A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450530A (en) * | 2010-10-25 | 2012-05-16 | 隋聪 | Method for processing potato pulp |
| CN103330115A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Production method of sesame and potato jam |
| CN104365968A (en) * | 2014-11-18 | 2015-02-25 | 黄金凤 | Processing method of fruit-flavored potato snowflake candy |
-
2008
- 2008-11-18 CN CN200810160691A patent/CN101756084A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450530A (en) * | 2010-10-25 | 2012-05-16 | 隋聪 | Method for processing potato pulp |
| CN103330115A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Production method of sesame and potato jam |
| CN104365968A (en) * | 2014-11-18 | 2015-02-25 | 黄金凤 | Processing method of fruit-flavored potato snowflake candy |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100630 |