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Processing technology for leisure non-fried potato food

A technology for snack food and processing technology, applied in food preparation, food science, application and other directions, can solve the problem of refining process control factors without giving more specific guidance, and achieve the purpose of prolonging fresh-keeping period, improving taste and changing quality. Effect

Active Publication Date: 2014-12-24
赵生厚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] To sum up, the existing patent documents or the processing technology of non-fried potato products recorded in the literature are deficient to varying degrees. The applicant has read the references several times, that is, the processing technology of three kinds of quick-frozen sweet potato foods by Du Lianqi And Zhang Chunli's quick-frozen potato product processing technology, did not give more specific guidance on the rationalization of potato processing technology and the refinement of process control factors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of processing technology of potato non-fried snack food, it comprises the following steps:

[0035] (1) Initial treatment

[0036] ① Select potatoes with no mildew, no rot, no insects, no grass punctures, no green heads, no germination, no deep eyes and no deformities, each weighing between 90g and 110g, so that the product standards are consistent. Comply with processing requirements;

[0037] ② Wash and peel the potatoes selected in step ① in a washing and peeling machine;

[0038] ③ The potatoes coming out of the cleaning and peeling machine are manually trimmed twice, that is, the eyelids and deep concave skins that have not been removed by the machine are removed, and then the surface is cleaned with pure water;

[0039] (2) Refining treatment

[0040] ①Quick-freezing: Put the cleaned and peeled potatoes into the cold storage, and the temperature of the cold storage is set at -34°C for 3 hours, mainly frozen through;

[0041] ② Thawing: Thaw the quick-fr...

Embodiment 2

[0053] A kind of processing technology of potato non-fried snack food, it comprises the following steps:

[0054] (1) Initial treatment

[0055] ① Select potatoes with no mildew, no rot, no insects, no grass punctures, no green heads, no deep eyes and no deformities, each weighing between 90 and 110g, so that the product standards are consistent. Comply with processing requirements;

[0056] ② Wash and peel the potatoes selected in step ① in a washing and peeling machine;

[0057] ③ The potatoes coming out of the cleaning and peeling machine are manually trimmed twice, that is, the eyelids and deep concave skins that have not been removed by the machine are removed, and then the surface is cleaned with pure water;

[0058] (2) Refining treatment

[0059] ①Quick-freezing: Put the cleaned and peeled potatoes into the cold storage, and the temperature of the cold storage is set at -35°C for 3 hours to freeze them thoroughly;

[0060] ② Thawing: Thaw the quick-frozen potatoes ...

Embodiment 3

[0072] A kind of processing technology of potato non-fried snack food, it comprises the following steps:

[0073] (1) Initial treatment

[0074]① Select potatoes with no mildew, no rot, no insects, no grass punctures, no green heads, no germination, no deep eyes and no deformities, each weighing between 90g and 110g, so that the product standards are consistent. Comply with processing requirements;

[0075] ② Wash and peel the potatoes selected in step ① in a washing and peeling machine;

[0076] ③ The potatoes coming out of the cleaning and peeling machine are manually trimmed twice, that is, the eyelids and deep concave skins that have not been removed by the machine are removed, and then the surface is cleaned with pure water;

[0077] (2) Refining treatment

[0078] ①Quick-freezing: Freeze the cleaned and peeled potatoes at -40°C for 3 hours, mainly through freezing;

[0079] ② Thawing: Thaw the quick-frozen potatoes with hot water at 58°C;

[0080] ③ Dehydration and ...

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Abstract

The invention relates to a processing technology for a leisure non-fried potato food. The processing technology comprises the following steps of rough treatment, namely picking out potatoes which are free of mildews, green heads and deep holes and are not rotted, damaged by worms, pricked by straws or deformed, cleaning and peeling the potatoes picked out in the former step by using a cleaning and peeling machine, and carrying out secondary artificial finishing on the potatoes discharged from the cleaning and peeling machine; and fine treatment, namely quickly freezing, unfreezing, dehydrating, detoxicating, pickling, rolling-kneading, steaming, cooling, packaging and carrying out delivery self-inspection. The potato food prepared by using the technology provided by the invention is high in nutritive value, bright in color, green, nonhazardous and convenient to store and carry.

Description

technical field [0001] The invention belongs to a potato food processing method, in particular to a processing technology of a potato non-fried snack food. Background technique [0002] At present, most of the potato products on the market are only fried potato chips, fried potato chips, fried potato chips, fried potato shreds, and other oily products, and the inner deliciousness of potatoes has not been truly excavated. With the development of China's economy, the continuous improvement of people's living standards and the pursuit of delicious food, nutritionists have written many times to remind consumers to eat less food with high oil content. Excessive intake of oil will bring harm to the body. various diseases. Now consumers have a full awareness of the health of fried foods, and they are no longer greedy for fried foods, such as fried French fries, potato chips, and other oily foods. [0003] In the existing patent documents or documents, the processing technology ab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
CPCA23L19/18
Inventor 赵生厚
Owner 赵生厚
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