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Method for producing low oil content potato chips by combined process of vacuum drying and follow-up microwave vacuum frying

A technology of microwave vacuum frying and combined process, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of low hot air drying efficiency, high oil content of products, and poor color of products, so as to protect product color and product crispness Good, high production efficiency effect

Active Publication Date: 2015-05-27
GENERAL MILLS (CHINA) INVESTMENT CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0020] Most of the french fries on the market are produced by the traditional vacuum frying process. The product has a good flavor and a crispy taste, but the high oil content of the product makes it greasy.
In addition, some products are pre-dried with hot air to reduce their initial moisture content, so that they can cross the oil absorption peak during the frying process and reduce the oil content of the product. However, the hot air drying efficiency is low and the product has poor color and serious shrinkage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 The processing method of vacuum drying and microwave vacuum frying combined process to produce low oil content French fries (milk flavor)

[0037] Wash the potatoes, peel them, and cut them into strips (10×10×40mm) with a strip cutter, then put them in hot water at 90°C for 3 minutes, take them out immediately, rinse them with running tap water, and drain them. Put the drained potato sticks into a high-vacuum drying box, turn on the electric heating after the vacuum degree in the box reaches 9.0-15.0 Pa, and dry under high-vacuum at 30°C for 1 hour; then transfer the high-vacuum pre-dried potato sticks to Put it into an ordinary vacuum drying oven, the vacuum degree is controlled at 11.0~13.3kPa, and vacuum dry at 65°C until the moisture content of the potato strips drops to about 70%. Put the pre-dried potato strips into the ultra-low temperature -65~-68°C refrigerator for 30 minutes, and then immediately transfer them to the -18°C refrigerator for 12 hours; ...

Embodiment 2

[0038] Example 2 The processing method of vacuum drying and microwave vacuum frying combined process to produce low oil content French fries (barbecue flavor)

[0039] Wash the potatoes, peel them, and cut them into strips (10×10×40mm) with a strip cutter, then put them in hot water at 90°C for 5 minutes, take them out immediately, rinse them with running tap water, and drain them. Put the drained potato sticks into a high-vacuum drying oven, turn on the electric heating after the vacuum degree in the box reaches 9.0-15.0Pa, and dry under high vacuum at 28°C for 1.5 hours; then put the high-vacuum pre-dried potato sticks Transfer to an ordinary vacuum drying oven, control the vacuum degree at 11.0~13.3kPa, and vacuum dry at 70°C until the moisture content of the potato strips drops to about 60%. Put the pre-dried potato strips into the ultra-low temperature -65~-68°C refrigerator for 35 minutes, and then immediately transfer them to the -18°C refrigerator for 12 hours; Use hi...

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Abstract

The invention relates to a method for producing low oil content potato chips by a combined process of vacuum drying and follow-up microwave vacuum frying, and belongs to the technical field of fruit and vegetable food processing. The method for producing the low oil content potato chips comprises the following steps: with fresh potatoes as a raw material, performing high vacuum and rough vacuum combined pre-drying on potato chips, alternately freezing with freezing at an ultra-low temperature and slowly freezing, performing microwave vacuum frying, deoiling in vacuum, seasoning, packaging, sterilizing and storing. The potato chips are fried under low-temperature vacuum conditions, and the microwave assistance is utilized; in a first frying stage, the puffing effect and the frying efficiency are improved by large microwave power, the frying process is accelerated and the oil absorption peak is crossed; in a second stage, the color of the potato chips is protected by lowering the microwave power; the two-stage variable frequency microwave vacuum frying technology can be used for keeping the color and luster, special-flavor substances and nutrients of the potato chips, the oil content is low, and oil for frying is not easily oxidized, so that the oil content of the fried potato chips is reduced to 28% to 40% from general 40% to 41%.

Description

technical field [0001] The invention relates to a method for producing French fries with low oil content through vacuum drying followed by microwave vacuum frying, and belongs to the technical field of fruit and vegetable food processing. Background technique [0002] Potatoes belong to the Solanaceae Solanum family and are annual herbaceous plants. They are generally called "potatoes". Potatoes are native to Chile in South America and the Andes in Peru, and Indians have long regarded them as their main food. In 1536, Spanish sailors introduced potatoes from Peru to Europe. At the end of the Ming Dynasty, Dutch ships transported potatoes to China and Japan, and they spread rapidly. [0003] Potatoes have high nutritional value and are known as "underground apples". According to the US Food and Drug Administration report, potatoes are rich in dietary fiber and minerals necessary for human survival, such as potassium, phosphorus, calcium, zinc, folic acid and magnesium. A ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/217A23L5/10
Inventor 张慜全晓健沈巧生王玉川
Owner GENERAL MILLS (CHINA) INVESTMENT CO LTD
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