New technique for vacuum freezing and frying color potato chips and color sweet potato chips

A color potato and new technology technology, applied in application, food preparation, food science and other directions, can solve the problems of surface warping and not bulking, taste hard and not crisp, color potato chips discoloration, etc., to achieve uniform thickness and taste. The effect of crispy, low oil content

Inactive Publication Date: 2010-03-17
张利彬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a new process for vacuum freezing and frying colored potato crisps and colored sweet potato crisps, so as to solve the problems in the current technology that cause a large amount of nutrients such as colored anthocyanins to be lost, and the colored potato chips to change color due to oxidation. defects, and the blanched raw material colored potato chips are

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0009] The present invention is a new technique for vacuum freezing and frying colored potato chips and colored sweet potato chips. -Rinsing starch---Blanching and finishing---Clear water cooling---Quick freezing tunnel, quick freezing in cold storage---Vacuum freezing and frying, vacuum deoiling---Even seasoning---Packaging and detection of metal foreign matter---Finished product packaging Box storage.

[0010] The specific operation method of each step in the above-mentioned technological process is described in detail as follows:

[0011] 1. Selection of raw materials: Colored potatoes and colored sweet potatoes are new varieties imported from the United States, Canada, Japan and other countries in recent years. They have been successfully planted in Heilongjiang, Inner Mongolia, Qinghai, Gansu, Ningxia, Hebei, Shandong and other northern regions. However, the quality is not balanced. Generally, production and processing requires the selected colored potato skin to be dark...

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PUM

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Abstract

The invention relates to a new technique for vacuum freezing and frying color potato chips and color sweet potato chips, and is characterized in that the technique flow comprises: raw material selecting, washing and peeling, secondary selecting and trimming, precise carving, starch bleaching, blanching and enzyme killing, clear water cooling, shaking or centrifugal draining, quick-freeze tunnel orrefrigeratory quick-freezing, vacuum deep-frying and vacuum de-oiling, seasoning evenly, packaging and metal foreign object detecting, and finished product boxing up and warehousing. The apple chips,color sweet potato chips, color potato chips, kiwi fruit chips, persimmon chips, peach chips, mushroom chips, carrot chips and the like processed by the new vacuum freezing and frying technique of the invention have a level and even chip shape as like the original state, a color similar to the original color of the raw materials, abundant nutrients, savory and crispy mouth feel, level and even thickness and super-low oil content.

Description

technical field [0001] The invention relates to a new technique for vacuum freezing and frying colored potato chips and colored sweet potato chips. Background technique [0002] At present, the basic process of vacuum frying technology at home and abroad: cleaning and peeling of raw materials - extensive slicing - high temperature blanching - vacuum frying - deoiling - seasoning packaging - storage; or use : Cleaning and peeling of raw materials—extensive slicing—high temperature blanching—freezing—thawing and dipping—vacuum frying, deoiling—seasoning packaging—storage. [0003] Colored potatoes and colored sweet potatoes are new food raw materials that the international food industry has paid more and more attention to in recent years. The Potato Research Institute of Colorado State University in the United States and the Scottish Crop Research Institute have been conducting research on various types of potatoes since 2000. A new potato species belonging to the Lagerstroem...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/212A23L19/18A23L19/00
Inventor 张利彬
Owner 张利彬
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