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Method for processing fried potato chips based on sectional temperature control

A technology of potato chips and a processing method, applied in the field of food processing, can solve the problems of poor quality of frying oil, large ratio of scorched flakes or flakes, uneven frying, etc., so as to improve the utilization rate of waste heat, increase the utilization rate of heat energy, and improve the The effect of product quality

Inactive Publication Date: 2015-03-25
GUIZHOU YAOGUI FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the blanched potato chips have a lot of water, after they are placed in the oil pan, the temperature in the oil pan drops rapidly, and the processing process cannot be completed until the temperature rises. About 10% of the fried potato chips are burnt and 20% are soft. (These need to be manually selected), only 70% of the finished product, and because the frying temperature cannot be controlled during the processing, the taste is not good
It can be seen that the traditional method is fried unevenly, the ratio of burnt flakes or soft flakes is large, and the yield is low; the oil content is high, the quality of frying oil deteriorates, and there are hidden dangers to food safety

Method used

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Embodiment Construction

[0014] Below in conjunction with preferred embodiment, to the specific embodiment, feature and effect thereof of the processing method of a kind of section temperature control fried potato chip that proposes according to the present invention, describe in detail as follows:

[0015] A kind of processing method of section temperature control fried potato chips of the present invention, comprises the following steps:

[0016] (1) Fresh potatoes are sliced ​​and blanched as usual;

[0017] (2) The first pot is the ignition point, and the temperature is kept between 170-180°C; the temperature of the second pot is kept between 160-165°C; the temperature of the third pot is kept between 145-150°C. Put the blanched potato slices into the first pot to explode, and the temperature of the first pot drops rapidly to 130 ℃. At this time, about 50% of the moisture in the potato slices is removed, and then put the potatoes in the first pot The slices are quickly transferred to the second p...

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Abstract

The invention discloses a method for processing fried potato chips based on sectional temperature control. The method comprises the steps that fresh potatoes are sliced and blanched; the oil temperature of a first pot is controlled between 170-180 DEG C; the oil temperature of a second pot is controlled between 160-165 DEG C; the oil temperature of a third pot is controlled between 145-150 DEG C; the blanched potato chips are put in the first pot for quick frying, then quickly transferred to the second pot for quick frying again, subsequently transferred to the third pot and totally fried in the third pot; and the fried potato chips are deoiled by vibration. The product obtained by the method has high yield, low oil content and high quality.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing potato chips. Background technique [0002] potato( Solanlum tuberosum L. ), as a non-cereal global food crop, is an important dietary source that is rich in nutrition and can be used as both grain and vegetables. It is known as "complete nutrition food", "underground apple", "second bread", "longevity food" or "brain-supplementing food" has attracted much attention. The No. 341 report of the Research Center of the United States Department of Agriculture once pointed out: "As food, only whole milk powder and potatoes are eaten at each meal, and all the nutrients needed by the human body can be obtained." In terms of dry matter produced per unit area, it is higher than that of wheat, barley and corn, and in terms of protein produced per unit area, it is 2.02, 1.33 and 1.20 times that of wheat, rice and corn, respectively. Potato is a traditional ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/217A23L19/18
Inventor 龙永胜
Owner GUIZHOU YAOGUI FOOD DEV