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Potato crisp utilizing micro wave processing and its processing method

A processing method and potato technology, applied in the application, food preservation, food preparation and other directions, can solve problems such as affecting the taste of products and food safety, increasing the economic burden of consumers, and detrimental to the health of consumers, and reducing oil-soluble nutrition. Loss of ingredients, shortened heating time, and quick heating effect

Inactive Publication Date: 2009-06-10
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, although the high-temperature fried potato chips have been deoiled, the oil content of the product is still as high as 30% to 40%.
Excessive oil content in the product will bring the following adverse consequences: (1) increase the production cost of the enterprise and increase the economic burden of consumers; (2) cause the human body to absorb too much oil, thereby causing the occurrence of obesity and It is beneficial to the health of consumers; (3) The taste of the product is greasy, easy to oxidize and change, which affects the taste of the product and food safety
[0003] Using vacuum for frying (that is, frying the potato chip raw materials under vacuum conditions to reduce the frying temperature and shorten the frying time) can effectively solve the above problems, but the investment in equipment is large.
However, if fresh potato chips are directly processed by microwave baking without pretreatment, the product will have poor crispness, rough taste, and the surface color is too light

Method used

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  • Potato crisp utilizing micro wave processing and its processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1, the rinsed potato chips were blanched with 2% salt water under boiling, then cooled to room temperature, and drained; the drained potato chips were frozen at -20°C for 10 hours; then placed at 50°C Dry at room temperature for 30 minutes. Mix 4kg of palm oil and 2kg of egg yolk powder evenly and mix well with 100kg of dried potato chips. Finally, bake in microwave with 100% power for 3 minutes, then bake with 60% power for 2 minutes, and then spray 3kg of lobster powder seasoning.

Embodiment 2

[0028] Example 2, after the rinsed potato chips were blanched with 2.5% salt water under boiling, cooled to room temperature and drained; the drained potato chips were frozen at -25°C for 12 hours; then thawed at 45°C Dry at room temperature for 35 minutes. Mix 4.2kg of palm oil and 3kg of egg yolk powder evenly and mix well with 120kg of dried potato chips. Finally, microwave with 100% firepower for 3 minutes, then bake with 60% firepower for 2.5 minutes, and then spray 3.6kg of spicy beef flavor seasoning.

Embodiment 3

[0029] Example 3, the rinsed potato chips were blanched with 1.8% salt water under boiling, then cooled to room temperature, and drained; the drained potato chips were frozen at -15°C for 12 hours; then placed at 50°C Dry at room temperature for 35 minutes. Mix 3.6kg of palm oil and 1.2kg of egg yolk powder evenly and mix well with 80kg of dried potato chips. Finally, microwave with 100% firepower for 2.5 minutes, then bake with 60% firepower for 3.5 minutes, and then spray 2.4kg of spicy chicken wings Flavor seasoning.

[0030] The finished product comparison result of above-mentioned embodiment gained finished product and traditional microwave technique is shown in Table 1:

[0031]

[0032] The mouthfeel column in the above table is the evaluation result of a group of 5 people.

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Abstract

The present invention discloses a kind of potato crisps processed by microwave and its processing method. Said processing method includes the following steps: washing potato flakes, scalding said potato flakes in boiling edible salt water, cooling, draining, freezing, drying, adding palm oil and egg yolk powder, mixing them with potato flakes, uniformly stirring them, roasting them by using microwave and spraying flavouring material so as to obtain the invented product.

Description

Technical field: [0001] The invention relates to a potato crisp, in particular to a potato crisp processed by microwaves, and at the same time, the invention also relates to a processing method of the potato crisps processed by microwaves. Background technique: [0002] Potato crisps are a convenient snack food processed from fresh potatoes. Its characteristics are crunchy and delicious, various tastes, suitable for all ages. At present, the production of domestic potato chips generally adopts the method of high-temperature and atmospheric-pressure frying, and the high oil temperature required for frying often brings some adverse consequences: (1) the nutritional labeling of food is destroyed at high temperature (2) high temperature makes oil fume, increases fuel consumption, pollutes environment; (3) high temperature, long-term frying make grease go bad, produce some harmful substances. (4) According to recent studies in Sweden, the United Kingdom, Norway, the United Stat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/217A23L3/01A23L19/18
Inventor 谭兴和熊兴耀张喻李清明吴卫国曾敏
Owner HUNAN AGRICULTURAL UNIV
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