CN105212118A - A kind of instant cold and dressed with sauce cooking shredded potato and production technology thereof - Google Patents
A kind of instant cold and dressed with sauce cooking shredded potato and production technology thereof Download PDFInfo
- Publication number
- CN105212118A CN105212118A CN201410279075.8A CN201410279075A CN105212118A CN 105212118 A CN105212118 A CN 105212118A CN 201410279075 A CN201410279075 A CN 201410279075A CN 105212118 A CN105212118 A CN 105212118A
- Authority
- CN
- China
- Prior art keywords
- cooking shredded
- shredded potato
- blue
- potato
- supplementary material
- 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.)
- Withdrawn
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention is studied the processing technology of the cold and dressed with sauce cooking shredded potato of convenient and instant and formula, successfully develops the cold and dressed with sauce cooking shredded potato food of the convenient and instant daily life of a family of applicable suitability for industrialized production.Mainly comprise the following steps: container tool cleaning-supplementary material pick up assorted to select-supplementary material cuts root and plucks handle-material cleaning-supplementary material chopping slitting-slaking-spice-vacuum packaging etc.
Description
Technical field
The present invention relates to the cold and dressed with sauce goods of a kind of convenient and instant, particularly relate to the preparation method facilitating cold and dressed with sauce cooking shredded potato.
Background technology
Potato put down, have with stomach, adjust in, invigorating the spleen, beneficial gas effect; Can functions of intestines and stomach be improved, all have certain curative effect to the constipation that gastric ulcer, curing duodenal ulcer, chronic cholecystitis, hemorrhoid cause.Also containing abundant potassium element in potato, can preventing hypertension effectively.After human body takes in salinity too much, in body, sodium element will be higher, and potassium presents deficiency and causes hypertension, therefore often eat potato and can supplement required potassium element in body in time; Vitamin C in potato is except with health role to brain cell;
(1) and middle nourishing the stomach, invigorating spleen to remove dampness: potato contains much starch and protein, B family vitamin, vitamin C etc., can promote the digestive function of taste; The contained a small amount of solanine of potato, can reduce gastric secretion, alleviate spasm, have certain mitigation to stomachache;
(2) wide intestines defaecation: potato contains a large amount of dietary fiber, the wide intestines defaecation of energy, helps the timely excretion metabolism toxin of body, prevents constipation, the generation of prevention of intestinal tract disease;
(3) hypoglycemic, beautifying face and moistering lotion: potato can supply the mucus albumen that human body has special protection function in a large number.Short can hold the lubrication of alimentary canal, respiratory tract and articular cavity, serous cavity, prevent cardiovascular and fat deposition that is system, keep the elasticity of blood vessel, be conducive to the generation that prevention of arterial is atherosis.Potato is simultaneously again a kind of alkaline vegetables, is conducive to acid-base balance in body, in and the acidic materials that produce after internal metabolism, thus have certain beauty treatment, anti-aging effects;
(4) extra-nutrition, inducing diuresis for removing edema: potato contains abundant vitamin and the trace element such as calcium, potassium, and is easy to digest and assimilate, nutritious, and in American-European countries particularly North America, potato becomes the second staple food for a long time; Potassium contained by potato can replace the sodium in body, sodium can be excreted simultaneously, be conducive to the rehabilitation of hypertension and nephritic dropsy patient;
The traditional Chinese medical science thinks potato, and " the flat taste of property is sweet nontoxic, can strengthening the spleen and stomach, and in beneficial controlled atmosphere, relieving spasm to stop pain, tonneau is defecated.To weakness of the spleen and the stomach, indigestion, stomach discord, not smooth patient outcome is remarkable for stool ".Modern study proves, potato has special efficacy to conciliation indigestion, is good medicine and the high-quality health products of stomach trouble and cardiac.
Summary of the invention
The present invention is studied the processing technology of the cold and dressed with sauce cooking shredded potato of convenient and instant and formula, successfully develops the cold and dressed with sauce cooking shredded potato food of the convenient and instant daily life of a family of applicable suitability for industrialized production.
The development of the cold and dressed with sauce cooking shredded potato of a kind of convenient and instant of the present invention, comprises the following steps:
(1) container tool cleaning: the container tool cleaning agents such as the basin that stainless steel is with cover and cutter clean, then rinse for subsequent use with clear water;
(2) supplementary material picks up assorted selecting: the fresh free of contamination cooking shredded potato plucked or buy and blue or green pimiento are first selected (remove foreign material, rot variable color and knife wound worm food);
(3) supplementary material is cut root and is plucked handle: cooking shredded potato cuts root, and blue or green pimiento plucks carpopodium;
(4) supplementary material cleaning: clean cooking shredded potato and blue or green pimiento respectively with clear water;
(5) supplementary material chopping slitting: clean cooking shredded potato and blue or green pimiento straight knife are cut into inch strips, and then change cutter and cooking shredded potato is cut into crin or little bar, blue or green pimiento is cut into filament for subsequent use;
(6) slaking: the cooking shredded potato cut is put into 80-100 DEG C of hot water and be incubated 30-600s and make its slaking, pulls out and puts into cold water and cool;
(7) spice: the cooking shredded potato of slaking, blue or green pimiento are loaded in the basin with cover cleaned, then evenly sprinkles yellow rice wine, mature vinegar, refined salt, sesame oil, add a cover and turn;
(8) vacuum packaging: load vacuum packaging polybag, then vacuum packaging on vacuum packing machine with chopsticks or clip.
the present invention and family have the following advantages compared with now doing:
1, because the present invention has carried out repeatedly washing to supplementary material, ensure that the sanitation and hygiene of product, avoid the trouble of family's cleaning, reduce or remit the labour intensity of family's cleaning;
2, because the present invention has all carried out strict cleaning treatment to used supplementary material and container tool, also can produce at dust proof workshops such as GMP in addition, ensure that the long-term preservation of product and edible convenience;
3, because the supplementary materials such as cooking shredded potato used in the present invention, blue or green pimiento, yellow rice wine, mature vinegar, sesame oil, salt all have certain sterilization and anticorrosion effect, and the water activity of product and pH very low, ensure that local flavor and the long storage periods of product;
4, present invention process simple, unique flavor, instant.
Detailed description of the invention
Facilitate a preparation method for Hot and Sour Pig Tripe Shreds, comprise the following steps:
(1) container tool cleaning: the cleaning agent cleaning of the container tool 0.1-2.0% such as the basin that stainless steel is with cover and cutter 1-3 time, more for subsequent use with 2-5 times of clear water flushing 1-4 time;
(2) supplementary material picks up assorted selecting: the fresh free of contamination cooking shredded potato plucked or buy and blue or green pimiento are first selected (remove foreign material, rot variable color and knife wound worm food);
(3) supplementary material is cut root and is plucked handle: cooking shredded potato cuts root, and blue or green pimiento plucks carpopodium;
(4) supplementary material cleaning: clean cooking shredded potato and blue or green pimiento 1-4 time respectively with 2-5 times of clear water;
(5) supplementary material chopping stripping and slicing: clean cooking shredded potato and blue or green pimiento straight knife are cut into slices, and then change cutter and cooking shredded potato is cut into crin or little bar (long 1-8cm, wide 0.2-5cm), blue or green pimiento is cut into filament (long 1-8cm, wide 0.2-5cm) for subsequent use;
(6) slaking: the cooking shredded potato cut is put into 80-100 DEG C of hot water and be incubated 30-600s and make its slaking, pulls out and puts into cold water cooling (cool water quantity be the 2-10 of cooking shredded potato quality doubly);
(7) spice: according to cooking shredded potato 500g, blue or green pimiento 100-300g loads in the basin with cover cleaned, and then evenly sprinkle yellow rice wine 5-20ml, mature vinegar 5-20ml, refined salt 10-40g, sesame oil 50-200ml, adds a cover and turn 2-10min;
(8) vacuum packaging: load vacuum packaging polybag, every bag of 50-500g, then vacuum packaging on vacuum packing machine with chopsticks or clip.
Claims (1)
1. facilitate a preparation method for Hot and Sour Pig Tripe Shreds, comprise the following steps:
(1) container tool cleaning: the cleaning agent cleaning of the container tool 0.1-2.0% such as the basin that stainless steel is with cover and cutter 1-3 time, more for subsequent use with 2-5 times of clear water flushing 1-4 time;
(2) supplementary material picks up assorted selecting: the fresh free of contamination cooking shredded potato plucked or buy and blue or green pimiento are first selected (remove foreign material, rot variable color and knife wound worm food);
(3) supplementary material is cut root and is plucked handle: cooking shredded potato cuts root, and blue or green pimiento plucks carpopodium;
(4) supplementary material cleaning: clean cooking shredded potato and blue or green pimiento 1-4 time respectively with 2-5 times of clear water;
(5) supplementary material chopping stripping and slicing: clean cooking shredded potato and blue or green pimiento straight knife are cut into slices, and then change cutter and cooking shredded potato is cut into crin or little bar (long 1-8cm, wide 0.2-5cm), blue or green pimiento is cut into filament (long 1-8cm, wide 0.2-5cm) for subsequent use;
(6) slaking: the cooking shredded potato cut is put into 80-100 DEG C of hot water and be incubated 30-600s and make its slaking, pulls out and puts into cold water cooling (cool water quantity be the 2-10 of cooking shredded potato quality doubly);
(7) spice: according to cooking shredded potato 500g, blue or green pimiento 100-300g loads in the basin with cover cleaned, and then evenly sprinkle yellow rice wine 5-20ml, mature vinegar 5-20ml, refined salt 10-40g, sesame oil 50-200ml, adds a cover and turn 2-10min;
(8) vacuum packaging: load vacuum packaging polybag, every bag of 50-500g, then vacuum packaging on vacuum packing machine with chopsticks or clip.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410279075.8A CN105212118A (en) | 2014-06-22 | 2014-06-22 | A kind of instant cold and dressed with sauce cooking shredded potato and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410279075.8A CN105212118A (en) | 2014-06-22 | 2014-06-22 | A kind of instant cold and dressed with sauce cooking shredded potato and production technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105212118A true CN105212118A (en) | 2016-01-06 |
Family
ID=54981729
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410279075.8A Withdrawn CN105212118A (en) | 2014-06-22 | 2014-06-22 | A kind of instant cold and dressed with sauce cooking shredded potato and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105212118A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106539010A (en) * | 2016-12-30 | 2017-03-29 | 三只松鼠股份有限公司 | A kind of vinegar-pepper cooking shredded potato and preparation method thereof |
| CN106690172A (en) * | 2017-01-06 | 2017-05-24 | 湖北省顶味鲜食品有限公司 | Instant potato food as well as production method and application thereof |
-
2014
- 2014-06-22 CN CN201410279075.8A patent/CN105212118A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106539010A (en) * | 2016-12-30 | 2017-03-29 | 三只松鼠股份有限公司 | A kind of vinegar-pepper cooking shredded potato and preparation method thereof |
| CN106690172A (en) * | 2017-01-06 | 2017-05-24 | 湖北省顶味鲜食品有限公司 | Instant potato food as well as production method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102132900A (en) | Method for processing instant roasted flavor fish | |
| CN101637276A (en) | Instant bath chap product and production method thereof | |
| CN102370156A (en) | Fish skin collagen sauce and preparation method thereof | |
| KR101058802B1 (en) | Functional Kimchi Seasoning Method | |
| CN105995669B (en) | A kind of instant mustard oyster food of green and its processing method | |
| KR101105988B1 (en) | Watery plain Kimchi manufacturing method using figures | |
| CN101720881A (en) | Method for preparing pumpkin paste | |
| CN104757525A (en) | Method for processing special spicy pleurotus ostreatus | |
| CN100544619C (en) | The processing method of fresh water fish skin and cooking method | |
| CN105212118A (en) | A kind of instant cold and dressed with sauce cooking shredded potato and production technology thereof | |
| CN104757048A (en) | Making method of shrimp potato cake | |
| CN104095217A (en) | Manufacturing method for canned oyster mushrooms | |
| KR20100040514A (en) | A manufacture method of kimchi made out of a function charateristic kimchi spice | |
| CN106360508A (en) | Producing method of spicy cabbage | |
| KR100455549B1 (en) | Manufacturing method for oyster packing | |
| KR20210069390A (en) | Method of making kalguksu for packing delivery | |
| CN104489031A (en) | Preparation method of biscuit with sweet potato and chestnut | |
| CN105614318A (en) | Dried potato dish and production method thereof | |
| CN111000157A (en) | Baked dried beef pickled by bromelain and preparation method thereof | |
| KR20120026205A (en) | Method for preparing kimchi seasoning, kimchi seasoning prepared by the same, and method for manufacturing kimchi by using the same | |
| KR102690930B1 (en) | Seasoning for crab paste. | |
| KR20130117492A (en) | Yam glutinous rice korean sausage and manufacturing method | |
| CN107125748A (en) | A kind of water caltrop bubble for improving memory and water caltrop stem and preparation method thereof | |
| CN101438776A (en) | Method for preparing white gourd paste | |
| CN107232553A (en) | The tasty and refreshing water caltrop bubble of one kind appetizing and water caltrop stem and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160106 |
|
| WW01 | Invention patent application withdrawn after publication |