Method for preparing purple sweet potato crispy chips
A production method and technology of purple sweet potato chips, which are applied in the field of food processing, can solve the problems of no health function and failure to meet the health function requirements of crisp chips, etc.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment
[0015] Choose fresh, moderately thick purple sweet potatoes that are free from pests, diseases, mechanical damage, and mildew and deterioration. Wash them to remove dust, sand, and some microorganisms on the surface of purple sweet potatoes, and manually peel them. Unqualified parts should be removed when peeling; The shape and size of the potato pieces are cut into round or oval slices with a thickness of 2.0-4.0mm, and then the purple potato slices are placed in 90-95°C hot water containing 1.0-3.0% salt and 0.2-0.4% anti-blood acid. Blanch for 1 to 2 minutes; cool the blanched purple sweet potato slices to below 10°C with clean water, drain the cooled purple sweet potato slices, and send them to the quick-freezing warehouse for rapid freezing until the temperature of the material center reaches below -18°C. Use vacuum frying, the vacuum pressure is 45-55kPa, and the oil temperature is 78-85°C. After frying, use the deoiling device of the vacuum fryer to deoil directly, use d...
PUM
Property | Measurement | Unit |
---|---|---|
Thickness | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com