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Dry potato chip processing process

A technology of potato chips and processing technology, which is applied in the fields of application, food preparation, food science, etc., and can solve the problems of potato vitamin loss, obesity, etc.

Inactive Publication Date: 2012-07-04
蒋华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing potato chip processing technology is mostly fried, and its disadvantage is that high-temperature frying will cause most of the vitamins in the original potato to be lost; during the frying process of potato chips, it contains high oil and oxidative substances, which is easy to become obese, and often produce large amounts of carcinogens

Method used

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Experimental program
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Embodiment Construction

[0018] The steps of the dry potato chips processing technology of the present invention are:

[0019] 1) Acceptance of raw materials: Strictly remove sprouted and green potatoes and rotten and diseased potato pieces. Neat in shape, uniform in size, thin epidermis, shallow and few bud eyes, round or oval, no sores and other warts, flesh white or pale yellow;

[0020] 2) Cleaning: The dust, silt and dirt adhering to the surface of the raw materials must be cleaned to reduce the polluting microorganisms and ensure the cleanliness of the product;

[0021] 3) Peeling: peeling off the skin with a cleaning machine or manually removing the epidermis and buds;

[0022] 4) Color protection: peeled potatoes are easy to change color in the air, so they must be immersed in cold water for no more than 2 hours, or placed in a 2% salt solution;

[0023] 5) Slicing: Slice the peeled potatoes with a slicer, requiring uniform thickness, cut into 1.2-1.7mm thin slices, and the cut surface shoul...

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Abstract

The invention relates to a dry potato chip processing process, which comprises the following steps of raw material acceptance check, cleaning, peeling, color protection, cutting, hot boiling, draining, drying, sorting metering, packing and finished product obtaining. Potatoes are low-calorie and high-protein food containing various kinds of vitamins and mineral substance elements, in order to maintain the color, the aroma, the taste and the appearance of potato chips and the nutrient substances such as vitamin, protein and the like, the dry potato chips are processed, the nutrition is balanced, the quality is good, and the dry potato chips are suitable for mass consumption.

Description

technical field [0001] The present invention relates to a processing technology of dry potato chips. Background technique [0002] Most of the existing potato chips processing technology is frying, and its disadvantage is that high temperature frying will cause most of the vitamins in the original potatoes to be lost; during the frying process of potato chips, they contain high oil and oxidative substances, which are easy to become fat and often produce a lot of carcinogens. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to aim at the deficiencies in the prior art, so as to provide a dry potato chip processing technology to meet the needs of the public and the market. [0004] The steps of the dry potato chips processing technology of the present invention are: [0005] 1) Acceptance of raw materials: Strictly remove sprouted and green potatoes and rotten and diseased potato pieces. Neat in shape, uniform in size, thin epidermis, shallow and f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L19/18
Inventor 蒋华
Owner 蒋华
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