Processing method of dry potato chips

Abstract

The invention provides a processing method of dry potato chips. The processing method comprises five working procedures of selecting raw materials, washing and peeling the raw materials, slicing and immersing the peeled materials, drying the sliced materials at a low temperature, and bagging and sterilizing the products. The processing method has the beneficial effects that potatoes are sliced and then are immediately put into an immersing solution so as to effectively prevent the dry potato chips from oxidization and color change; meanwhile, the dry potato chips can absorb effective components of Chinese herbal medicines in the immersing solution, so that the dry potato chips have a Chinese herbal medicine flavor, the quality guarantee period of the dry potato chips can be prolonged under the precondition of not adding chemical additives, and the dry potato chips can be stored for more than half a year at room temperature; when being eaten, the dry potato chips can be processed by methods of steaming, frying by oil, cooking for soup and the like; the dry potato chips have a mellow mouth feel and are convenient and sanitary, and nutrition ingredients of the dry potato chips are not lost; the processing method is simple and is easy to operate; and automatic line production and large-scale industrialization of the dry potato chips can be realized, and the requirements on increasing living quality and food diversification of people are met.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, in particular to a method for processing dried potato chips. Background technique [0002] Potatoes, also known as potatoes or yams, are one of the four major food crops in today's human society, and they are also frequent visitors on people's tables. Potatoes have high nutritional and medicinal value, and are an anti-aging food. Its nutritional content is very comprehensive, and its nutritional structure is relatively reasonable. It is rich in carbohydrates, proteins, minerals, vitamins, dietary fiber, etc. It can be used as a staple food or as a vegetable, or as an auxiliary food such as French fries and potato chips. It can also be used to make starch, vermicelli, etc., and can also be used to brew wine or as feed for livestock. Regular consumption of potatoes can play a role in aging and weight loss. Its juice also has the effect of skin care and beauty. . [0003]...

AI Technical Summary

Problems solved by technology

[0004] Chinese consumers generally prefer fresh-cut and ready-to-eat potatoes, but with the development of the fresh-cut vegetable processing industry, there are also many fresh-cut vegetable processing enterprises that produce, process and sell potatoes fresh-cut. With the characteristics of fresh, natural, nutritious, hygienic and convenient, coupled with the acceleration of the pace of modern life, the continuous improvement of people's health and living standards and the rapid development of leisure consumption, fresh-cut vegetables are becoming more and more popular with their own advantages. Urban consumers welcome; but fresh-cut vegetables, especially potatoes, after fresh-cut processing, the surface cell tissue is damaged, the original protection system is destroyed, its quality is more likely to change than raw materials, and the usual storage or shelf life is only one year. The high starch content of potatoes after cutting can easily lead to physiological aging, tissue browning, texture softening, microbial growth and flavor decline, etc. It is difficult to meet the corresponding long-term fresh-keeping requirements in fresh-cut production, circulation and storage Therefore, seeking a potato production and processing method that is more suitable for long-term storage and maintains the original flavor of potatoes, and meets people's growing dietary requirements has become an urgent task for various vegetable and food processing enterprises.