Processing method of oil-free fresh potato flakes

A technology of fresh-cut potatoes and processing methods, applied in the fields of application, food preparation, food science, etc., can solve the problems of aggravating obesity, increasing production costs, oxidative transformation, etc., and achieve the effect of improving yield and promoting health

Inactive Publication Date: 2009-03-11
李盛泉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second is that the processing method of potato chips in the past overemphasized the crispness of potato chips, which seriously underestimated the health needs of the people. Due to the high oil content of oily potato chips, consumers consumed too much fat, which aggravated o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A: Quantity and requirements of raw materials: 1 ton of freshly processed potatoes. Potatoes are required to have a single weight of 70g-250g, thin skin, white flesh, shallow bud eyes, and a dry matter content of 18%-25%.

[0017] B: Enter the cleaning and peeling machine through the elevator to clean and peel, and enter the sorting conveyor belt to pick out rotten, deteriorated, black spots and other potatoes. Before slicing, they should be trimmed with stainless steel knives. Potatoes that are too crushed or too small can be used for other purposes; especially large ones are cut first, and the sorted potatoes enter the raw material barrel for secondary cleaning.

[0018] C: The potatoes are conveyed to the granulator for arrangement through the feeding conveyor belt. The material lifting speed is 15kg-20kg per minute, and the potatoes are cut into coarse corrugated slices with a thickness of 1.8mm by the slicer.

[0019] D: The material enters the drum rinsing machine...

Embodiment 2

[0026] A: Quantity and requirements of raw materials: 500kg of freshly processed potatoes. Potatoes are required to have a single weight of 70g-250g, thin skin, white flesh, shallow bud eyes, and a dry matter content of 18%-25%.

[0027] B: Enter the cleaning and peeling machine through the elevator to clean and peel, and enter the sorting conveyor belt to pick out rotten, deteriorated, black spots and other potatoes. Before slicing, they should be trimmed with stainless steel knives. Potatoes that are too crushed or too small can be used for other purposes; especially large ones are cut first, and the sorted potatoes enter the raw material barrel for secondary cleaning.

[0028] C: The potatoes are conveyed to the granulator for arrangement through the retrieving conveyor belt. The material lifting speed is 8.4kg-10kg per minute, and sliced ​​by the slicer into fine wave slices with a thickness of 1.2mm.

[0029] D: The material enters the drum rinsing machine for cold rinsin...

Embodiment 3

[0036] A: Quantity and requirements of raw materials: 500kg of freshly processed potatoes. Potatoes are required to have a single weight of 70g-250g, thin skin, white flesh, shallow bud eyes, and a dry matter content of 18%-25%.

[0037] B: Enter the cleaning and peeling machine through the elevator to clean and peel, and enter the sorting conveyor belt to pick out rotten, deteriorated, black spots and other potatoes. Before slicing, they should be trimmed with stainless steel knives. Potatoes that are too crushed or too small can be used for other purposes; especially large ones are cut first, and the sorted potatoes enter the raw material barrel for secondary cleaning.

[0038] C: The potatoes are conveyed to the granulator for arrangement through the feeding conveyor belt. The material lifting speed is 8.4kg-10kg per minute. The thickness of the thin wave slices is 1.2mm after being sliced ​​by the slicer. The number of potatoes is 250kg, and the thickness of the coarse slic...

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Abstract

The invention relates to a method for processing oil-free fresh-cut potato chips; the method is as follows; the potato chips treated with cold bleaching are subject to continuous high temperature steaming to dehydrate and fully cook the surface, the well cooked oil-free potato chips are sent into a seasoning machine and blended with seasoning dry powder, the potato chips with even seasoning are processed with crisp savory baking on a continuous crisp savory baking device and no edible oil is used in the whole processing procedure; the shape of the fresh-cut potato chip is a thick or thin corrugated sheet shape with the thickness from 1.2mm to 1.8mm, the potato chip is steamed in a continuous high temperature steaming machine with the temperature from 30 DEG C to 100 DEG C for 5-8 minutes; the produced oil-free potato chip not only has the flavor of fried or baked potato chips, but also protects the original fragrance of potatoes to the utmost extent; the potato chip well preserves nutritive ingredients, has crisp and savory taste, does not use any additive, and is safe for eating and suitable for industrial production by adopting flow operation and high automation degree.

Description

Technical field: [0001] The invention relates to a processing technology of potato chips, in particular to a processing method of oil-free fresh-cut potato chips. Background technique: [0002] The annual global output value of the potato industry is more than 100 billion US dollars. China is the largest potato producer in the world, with an annual output of more than 62 million tons, accounting for about 20% of the world's output. However, according to statistics, a large amount of potatoes produced in China are used to feed animals or be used in other low-value aspects, while in the United States, more than 80% of the potatoes produced are processed into food, among which oily potato chips have become the most popular food because of their unique flavor. Fast-moving consumer food that is popular all over the world. It uses fresh-cut potato slices as raw material, after sorting, slicing, pretreatment and other processes, it is fried, oiled or mixed with cooking oil in the ...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L19/18
Inventor 李盛泉
Owner 李盛泉
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