Manufacturing method of potato chip

Abstract

A manufacturing method of a potato chip includes the following steps of material selection, cleaning at the first time, peeling, cleaning at the second time, slicing, cleaning at the third time, blanching, drying and separation, liquor pouring, frying, mixing, inspection and metering and packing and warehousing. According to the manufacturing method, pulps on a plurality of sections of a fresh potato are eliminated through light salt brine washing, impurities are prevented from being mixed in the frying process, and generation of poisonous substances such as nalkane, monoolefine, phenois and keto is prevented. Liquor pouring is carried out due to the fact that ethyl alcohol in alcohol enables cell primary pulps left on the potato after cleaning to fall off and rapidly deposit and enables moisture to quickly volatilize and peculiar smell to be eliminated. Due to the fact that powder removing is carried out two times, powder in oil is little, and the fried potato chip is pure in taste; resources are saved due to the fact that 5% of salt water facilitates dissociation of the pulps, if clean water is used, 4-5 times more clean water will be used, and accordingly the resources are greatly saved.

Description

technical field [0001] The invention relates to a method for making potato chips, which belongs to the technical field of snack food production. Background technique [0002] Potatoes have high nutritional value and medicinal value. Generally, the ingredients contained in fresh potatoes are: starch 9-20%, protein 1.5-2.3%, fat 0.1-1.1%, crude fiber 0.6-0.8%. Nutrients contained in 100g potatoes: calories 66-113J, calcium 11-60mg, phosphorus 15-38mg, iron 0.4-4.8mg, thiamine 0.03-0.07mg, riboflavin 0.03-0.11mg, nicotinic acid 0.4- 1.1 mg. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour, and can provide a large amount of heat energy for human beings. It can be called "perfect food". [0003] Potato chips belong to snack food, snack food, and are praised by food experts at home and abroad as an important innovation in the food industry and one ...

AI Technical Summary

Problems solved by technology

Thereby a lot of potato production methods have appeared. In the existing production process, pulp stains will remain on the cut surface after the potato is sliced, so it needs to be cleaned, and the cleaning process is all cleaned with clear water, which will cause a large amount of waste of water resources and cannot be effectively processed. Wash off the residual pulp stains, the residual pulp stains will produce a large amount of harmful substances such as n-alkanes, monoolefins, phenols, ketones and other harmful organic compounds after being fried and mixed with impurities; and now potato chips are only processed One-time de-powdering, one-time de-powdering cannot be effectively de-powdered, and if the powder is not completely de-powdered, the taste of potato chips will be impure during the frying process