CN105053448A - Processing method for health-care dried potato - Google Patents
Processing method for health-care dried potato Download PDFInfo
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- CN105053448A CN105053448A CN201510448511.4A CN201510448511A CN105053448A CN 105053448 A CN105053448 A CN 105053448A CN 201510448511 A CN201510448511 A CN 201510448511A CN 105053448 A CN105053448 A CN 105053448A
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Abstract
The invention discloses a processing method for a health-care dried potato, belonging to the field of food processing. The processing method is characterized by comprising the following process procedures: selection of potatoes; cleaning; peeling; slicing; color protection; hardening; cleaning; blanching; sugar preservation; baking; and sprinkling of powdered sugar. The invention has the following beneficial effects: the prepared health-care dried potato is delicate, crisp, tender and tasty and has fragrant and glutinous flavor unique to the potato; the health-care dried potato has a high nutritional value, is rich in a plurality of nutrients like protein and vitamins, facilitates digestion of absorption of food, enhances the immunity of the human body and has spleen-reinforcing, stomach-harmonizing, qi-benefiting, middle energizer-regulating, toxin expelling, beauty-maintaining, blood pressure-reducing and anti-aging effects; and the health-care dried potato is an economical green nutritional foodstuff suitable to people of all ages, can be stored for a long time and is portable and applicable as solid food for travelling and convenient meal.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of potato health preserved fruits.
Background technology
Potato, another name potato, potato, potato, Solanaceae Solanum, annual herb plant, subterranean stem is block, oblate.Potato contains a large amount of carbohydrate, also containing 20% protein, and 18 seed amino acids, mineral matter, vitamin etc.Potato can be cooked staple food, also can eat as vegetables, or do accesary foods as French fries, potato chips etc., is also used for making starch, bean vermicelli, also can brewed wine, and edible range is wide.Containing abundant dietary fiber in potato, help promotion gastrointestinal peristalsis, dredging enteron aisle, can also help to take away some greases and rubbish, have certain catharsis and toxin expelling effect.Potato also has antidotal effect, and it contains the B family vitamins such as abundant vitamin B1, B2, B6 and pantothenic acid and a large amount of good fiber quality element, also containing nutrients such as trace element, amino acid, protein, fat and high-quality starch.The traditional Chinese medical science think potato " the flat taste of property is sweet nontoxic, can strengthening the spleen and stomach, in beneficial controlled atmosphere, relieving spasm to stop pain, tonneau is defecated; To weakness of the spleen and the stomach, indigestion, stomach discord, gastral cavity abdomen has a pain, the not smooth patient outcome that defecates is remarkable ".Modern study proves, potato has special efficacy to conciliation indigestion, is good medicine and the high-quality health products of stomach trouble and cardiac.Therefore potato is being rich in nutrition, is one of antidotal food.
Fresh potato not easily preserves, and for being processed into the comprehensive utilization that potato health preserved fruits can realize potato, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution potato not easily preserves, a kind of processing method of potato health preserved fruits is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing method for potato health preserved fruits, is characterized in that: the processing process of employing potato → clean → remove the peel → cut into slices → protect look → sclerosis → cleaning → blanching → sugar to make → baking → upper Icing Sugar, and concrete operation step is:
(1) raw material is selected: select that stem tuber is large, skin is thin, protein and the few potato of fiber;
(2) clean: the supracutaneous silt of potato through selecting, dust clear water are cleaned;
(3) remove the peel: potato tubers is put into 85 DEG C, the sodium hydroxide solution of 20% processes, until when epidermis one touches namely de-, taking-up water rinses immediately;
(4) cut into slices: the thin slice with slicer, potato being cut into thick 0.8cm, reject potato chips in irregular shape and variegated potato chips;
(5) protect look and sclerosis: after section, immediately potato chips are dropped in the mixed solution containing 3% vitamin C, 0.2% citric acid and 0.5% calcium chloride and process 45min, then soak 6-8h with the lime aqueous solution of 1.8%;
(6) clean: with clear water by the potato chips rinsing 2-3h after color-preserving and hardening, change water 1-2 time, wash away the starch on potato chips surface and the color-preserving and hardening liquid of remnants;
(7) blanching: the potato chips after cleaning are blanching 8-12min in boiling water, scalds to medium well, pulls out, let cool rinsing in water, clean the starch on surface when potato chips are not heavy;
(8) sugar system: the potato chips handled well are put into mesh bag, in jacketed pan, prepare the sucrose liquid of 45% and use citric acid adjust pH to 2-3, after liquid glucose boils 10min in jacketed pan, add a little fructus amomi, honeysuckle and moutan bark, again potato chips are dropped in jacketed pan to boil and pull out to 20min, put in the cold liquid glucose of 45% and flood 24h; Drop into respectively again in the liquid glucose of 50%, 55%, 60%, 65% and carry out candy, sugaring, spoon a little Passion Fruit Juice, take out when potato chips boil and reach 70% to translucent, sugar content, drain remaining liquid glucose;
(9) toast: be spread out in by potato chips in baking tray, with the temperature of 75 DEG C baking 8-10h in far infrared case, to be dried to potato chips be milky takes out to during faint yellow, water content 10-12%;
(10) upper Icing Sugar: after drying, sprinkle the fleece-flower root Icing Sugar of 12% on the surface of potato chips, mix rear sieve thoroughly and go unnecessary Icing Sugar to get product.
Beneficial effect: products taste of the present invention is fine and smooth, tender and crisp, fresh and crisp, has the glutinous local flavor of the distinctive perfume (or spice) of potato; This product nutritive value is very high, be rich in the multiple nutrients such as protein, vitamin material, be conducive to human body and absorption and digestion is carried out to food, strengthen body immunity effect, there is strengthening the spleen and stomach, in beneficial controlled atmosphere, toxin-expelling and face nourishing and the antidotal effect of step-down, a kind of all-ages, economical and practical green nourishing food, and the durable Tibetan of energy, be easy to carry, the use of can make a tour solid food and fast food.
Detailed description of the invention
Embodiment 1
:
A processing method for potato health preserved fruits, concrete operation step is:
(1) raw material is selected: select that stem tuber is large, skin is thin, protein and the few potato of fiber;
(2) clean: the supracutaneous silt of potato through selecting, dust clear water are cleaned;
(3) remove the peel: potato tubers is put into 100 DEG C, the sodium hydroxide solution of 10% processes, until when epidermis one touches namely de-, taking-up water rinses immediately;
(4) cut into slices: the thin slice with slicer, potato being cut into thick 0.5cm, reject potato chips in irregular shape and variegated potato chips;
(5) protect look and sclerosis: after section, immediately potato chips are dropped in the mixed solution containing 0.1% sodium acid carbonate, 0.2% malic acid and 0.5% calcium chloride and process 30min, then soak 4h with the lime aqueous solution of 3%;
(6) clean: with clear water by the potato chips rinsing 1h after color-preserving and hardening, change water 3 times, wash away the starch on potato chips surface and the color-preserving and hardening liquid of remnants;
(7) blanching: the potato chips after cleaning are blanching 5min in boiling water, scalds to medium well, pulls out, let cool rinsing in water, clean the starch on surface when potato chips are not heavy;
(8) sugar system: the potato chips handled well are put into mesh bag, in jacketed pan, prepare the fructose liquid of 30% and use malic acid adjust pH to 4.5, after liquid glucose boils 15min in jacketed pan, add a little brush-cherry seed, cape jasmine and orange peel, again potato chips are dropped in jacketed pan to boil and pull out to 35min, put in the cold liquid glucose of 35% and flood 12h; Drop into respectively again in the liquid glucose of 40%, 45%, 50%, 55% and carry out candy, sugaring, spoon a little raspberry juice, dried waterlily leaf, take out when potato chips boil and reach 58% to translucent, sugar content, drain remaining liquid glucose;
(9) toast: be spread out in by potato chips in baking tray, with the temperature of 65 DEG C baking 15h in far infrared case, to be dried to potato chips be milky takes out to during faint yellow, water content 18%;
(10) upper Icing Sugar: after drying, sprinkle the water caltrop Icing Sugar of 10% on the surface of potato chips, mix rear sieve thoroughly and go unnecessary Icing Sugar to get product.
Embodiment 2
:
A processing method for potato health preserved fruits, concrete operation step is:
(1) raw material is selected: select that stem tuber is large, skin is thin, protein and the few potato of fiber;
(2) clean: the supracutaneous silt of potato through selecting, dust clear water are cleaned;
(3) remove the peel: potato tubers is put into 90 DEG C, the sodium hydroxide solution of 12% processes, until when epidermis one touches namely de-, taking-up water rinses immediately;
(4) cut into slices: the thin slice with slicer, potato being cut into thick 1.2cm, reject potato chips in irregular shape and variegated potato chips;
(5) protect look and sclerosis: after section, immediately potato chips are dropped in the mixed solution containing 1% vitamin C, 0.25% citric acid and 0.6% calcium chloride and process 20min, then soak 2h with the lime aqueous solution of 5%;
(6) clean: with clear water by the potato chips rinsing 4h after color-preserving and hardening, change water 6 times, wash away the starch on potato chips surface and the color-preserving and hardening liquid of remnants;
(7) blanching: the potato chips after cleaning are blanching 25min in boiling water, scalds to medium well, pulls out, let cool rinsing in water, clean the starch on surface when potato chips are not heavy;
(8) sugar system: the potato chips handled well are put into mesh bag, in jacketed pan, prepare the xylitol liquid glucose of 35% and use citric acid adjust pH to 2.7, after liquid glucose boils 20min in jacketed pan, add a little coix seed, dandelion, the banksia rose and hoveniae semoveniae semen, again potato chips are dropped in jacketed pan to boil and pull out to 45min, put in the cold liquid glucose of 55% and flood 30h; Drop into respectively again in the liquid glucose of 60%, 65%, 68%, 75% and carry out candy, sugaring, spoon a little kiwi-fruit juice, take out when potato chips boil and reach 70% to translucent, sugar content, drain remaining liquid glucose;
(9) toast: be spread out in by potato chips in baking tray, with the temperature of 55 DEG C baking 12h in far infrared case, to be dried to potato chips be milky takes out to during faint yellow, water content 8%;
(10) upper Icing Sugar: after drying, sprinkle the albumen Icing Sugar of 25% on the surface of potato chips, mix rear sieve thoroughly and go unnecessary Icing Sugar to get product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a processing method for potato health preserved fruits, is characterized in that: the processing process of employing potato → clean → remove the peel → cut into slices → protect look → sclerosis → cleaning → blanching → sugar to make → baking → upper Icing Sugar, and concrete operation step is:
(1) raw material is selected: select that stem tuber is large, skin is thin, protein and the few potato of fiber;
(2) clean: the supracutaneous silt of potato through selecting, dust clear water are cleaned;
(3) remove the peel: potato tubers is put into 85 DEG C, the sodium hydroxide solution of 20% processes, until when epidermis one touches namely de-, taking-up water rinses immediately;
(4) cut into slices: the thin slice with slicer, potato being cut into thick 0.8cm, reject potato chips in irregular shape and variegated potato chips;
(5) protect look and sclerosis: after section, immediately potato chips are dropped in the mixed solution containing 3% vitamin C, 0.2% citric acid and 0.5% calcium chloride and process 45min, then soak 6-8h with the lime aqueous solution of 1.8%;
(6) clean: with clear water by the potato chips rinsing 2-3h after color-preserving and hardening, change water 1-2 time, wash away the starch on potato chips surface and the color-preserving and hardening liquid of remnants;
(7) blanching: the potato chips after cleaning are blanching 8-12min in boiling water, scalds to medium well, pulls out, let cool rinsing in water, clean the starch on surface when potato chips are not heavy;
(8) sugar system: the potato chips handled well are put into mesh bag, in jacketed pan, prepare the sucrose liquid of 45% and use citric acid adjust pH to 2-3, after liquid glucose boils 10min in jacketed pan, add a little fructus amomi, honeysuckle and moutan bark, again potato chips are dropped in jacketed pan to boil and pull out to 20min, put in the cold liquid glucose of 45% and flood 24h; Drop into respectively again in the liquid glucose of 50%, 55%, 60%, 65% and carry out candy, sugaring, spoon a little Passion Fruit Juice, take out when potato chips boil and reach 70% to translucent, sugar content, drain remaining liquid glucose;
(9) toast: be spread out in by potato chips in baking tray, with the temperature of 75 DEG C baking 8-10h in far infrared case, to be dried to potato chips be milky takes out to during faint yellow, water content 10-12%;
(10) upper Icing Sugar: after drying, sprinkle the fleece-flower root Icing Sugar of 12% on the surface of potato chips, mix rear sieve thoroughly and go unnecessary Icing Sugar to get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510448511.4A CN105053448A (en) | 2015-07-28 | 2015-07-28 | Processing method for health-care dried potato |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510448511.4A CN105053448A (en) | 2015-07-28 | 2015-07-28 | Processing method for health-care dried potato |
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| CN105053448A true CN105053448A (en) | 2015-11-18 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265736A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Processing method of preserved snow lotuses |
| CN105918597A (en) * | 2016-05-24 | 2016-09-07 | 宇琪 | Processing method of preserved jerusalem artichoke tubers |
| CN106490544A (en) * | 2016-11-03 | 2017-03-15 | 恩施土家族苗族自治州农业科学院 | A kind of potato pulp preparation method and potato pulp prepared therefrom |
| CN106490535A (en) * | 2016-11-03 | 2017-03-15 | 恩施土家族苗族自治州农业科学院 | potato raw slurry and preparation method thereof |
| CN106720254A (en) * | 2016-11-29 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of brown stain of fresh-cut potato inhibitor and its application method |
-
2015
- 2015-07-28 CN CN201510448511.4A patent/CN105053448A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 曾洁，等: "《薯类食品生产工艺与配方》", 31 January 2012, 中国轻工业出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265736A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Processing method of preserved snow lotuses |
| CN105918597A (en) * | 2016-05-24 | 2016-09-07 | 宇琪 | Processing method of preserved jerusalem artichoke tubers |
| CN106490544A (en) * | 2016-11-03 | 2017-03-15 | 恩施土家族苗族自治州农业科学院 | A kind of potato pulp preparation method and potato pulp prepared therefrom |
| CN106490535A (en) * | 2016-11-03 | 2017-03-15 | 恩施土家族苗族自治州农业科学院 | potato raw slurry and preparation method thereof |
| CN106720254A (en) * | 2016-11-29 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of brown stain of fresh-cut potato inhibitor and its application method |
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Application publication date: 20151118 |
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