Processing method for reducing fat content of fried potato cakes

A processing method and a fat content technology are applied in the processing field of reducing the fat content of fried potato cakes, which can solve the problems of high fat content and easy oxidative deterioration, and achieve the effects of low fat content, prolonged shelf life and shortened frying time.

Inactive Publication Date: 2011-02-02
福建省新润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the fried potatoes sold on the market in our country are produced by the traditional frying process, and there are two major problems in its products, one is that the fat content is as high as 30% to 50%; Oxidative deterioration, so it has become necessary to seek a new processing technology to reduce the fat content of fried potato cakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Potato pretreatment: Potatoes are selected to remove impurities, peeled and cleaned by a peeler, the thickness of the slices is 5mm-8mm, and the defects are trimmed. The diameter remains 9cm-11.5cm.

[0023] (2) Production of coating agent: Add 1.4kg of wheat flour, 95g of gluten protein powder, and 10.5g of sodium tripolyphosphate per 2L of water, and stir evenly to obtain the coating agent.

[0024] (3) Coating agent: Make the coating agent form a uniform and smooth coating on the surface of the potato cake.

[0025] (4) Individual quick freezing: the potato cakes coated with coating agent are spread one by one on the conveyer belt of the individual quick freezing machine for individual quick freezing. The temperature of the cold air is -38°C, the air velocity of the first freezing zone and the second freezing zone are 5m / s and 4m / s respectively, the quick freezing time is 10min, the final center temperature of the material is about -6°C, and the feed amount is 1...

Embodiment 2

[0031] (1) Potato pretreatment: Potatoes are selected to remove impurities, peeled and cleaned by a peeler, the thickness of the slices is 5mm-8mm, and the defects are trimmed. The diameter remains 9cm-11.5cm.

[0032] (2) Production of coating agent: Add 1.5kg of wheat flour, 100g of gluten protein powder, and 9.0g of sodium tripolyphosphate per 2L of water, and stir evenly to obtain the coating agent.

[0033] (3) Coating agent: Make the coating agent form a uniform and smooth coating on the surface of the potato cake.

[0034] (4) Individual quick freezing: the potato cakes coated with coating agent are spread one by one on the conveyer belt of the individual quick freezing machine for individual quick freezing. The temperature of the cold air is -38°C, the air velocity of the first freezing zone and the second freezing zone are 5m / s and 4m / s respectively, the quick freezing time is 10min, the final center temperature of the material is about -6°C, and the feed amount is 1...

Embodiment 3

[0039] (1) Potato pretreatment: Potatoes are selected to remove impurities, peeled and cleaned by a peeler, the thickness of the slices is 5mm-8mm, and the defects are trimmed. The diameter remains 9cm-11.5cm.

[0040] (2) Production of coating agent: Add 1.4kg of wheat flour, 95g of gluten protein powder, and 10.5g of sodium tripolyphosphate per 2L of water, and stir evenly to obtain the coating agent.

[0041] (3) Coating agent: Make the coating agent form a uniform and smooth coating on the surface of the potato cake.

[0042] (4) Individual quick freezing: the potato cakes coated with coating agent are spread one by one on the conveyer belt of the individual quick freezing machine for individual quick freezing. The temperature of the cold air is -40°C, the air velocity of the first freezing zone and the second freezing zone are 6m / s and 5m / s respectively, the quick freezing time is 9min, the final center temperature of the material is about -6°C, and the feed amount is 12...

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PUM

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Abstract

The invention discloses a processing method for reducing the fat content of fried potato cakes. The processing method comprises the following steps of: mixing wheat flour, gluten protein powder and sodium tripolyphosphate to prepare a film coating agent of potato cakes; quickly freezing a single coated potato cake and then frying; deoiling and then quickly freezing for the second time. The invention can effectively reduce the fat content of the fried potato cakes and improve the sensory quality of products.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method for reducing the fat content of fried potato cakes. Background technique [0002] Fried potatoes use oil as a heat exchange substance to gelatinize starch, denature protein, and escape water in the form of steam to form a traditional food with a special fragrance. It is very popular among consumers at home and abroad. Most of the fried potatoes sold on the market in our country are produced by the traditional frying process, and there are two major problems in its products, one is that the fat content is as high as 30% to 50%; Oxidative deterioration, so it has become necessary to seek a new processing technology to reduce the fat content of fried potato cakes. [0003] At present, many studies use coating technology to reduce the oil absorption rate of products. Wrap a layer of material on the surface of fried products, and use its permeability and thermal gelati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L19/18
Inventor 何顺昌何顺强
Owner 福建省新润食品有限公司
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