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Processing method of potato sticks formed by vacuum low-temperature deep-frying

A technology of vacuum low-temperature frying and processing method, applied in application, food preparation, food science and other directions, can solve the problems of high carbohydrate, unhealthy, high fat, etc., achieve high material content, prevent excessive moisture content, and facilitate the processing effect

Inactive Publication Date: 2015-11-04
LAIYANG HENGRUN FOODSTUFF
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

At present, the ready-to-eat potato convenience foods on the market are mainly puffed and high-temperature fried potatoes, which are characterized by high fat and carbohydrates, which can easily lead to high blood pressure and cardiovascular disease, and high-temperature fried potatoes are prone to produce acrylamide carcinogens, which are harmful to the human body. extremely unhealthy

Method used

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Embodiment Construction

[0018] The present invention will be described in further detail below in conjunction with the examples.

[0019] A processing method for forming potato sticks by vacuum low-temperature frying, comprising the following steps:

[0020] Raw material preparation: use fresh potato raw materials, wash, peel, and cut in half; steaming: put the washed, peeled, and halved potatoes into the steaming cabinet, the temperature of the steaming cabinet is above 95°C, and the cooking time is 20-25 minutes; muddling: Immediately squeeze and mash the steamed potatoes with a potato masher, and ensure that the time interval between steaming and mashing the potatoes is less than 2 hours; mixing ingredients: weigh the whole potato powder according to 4% of the weight of the mashed potatoes, and then mix it with the potatoes Mix and stir the mash; Forming: use a potato stick forming machine to form, and squeeze the mashed potato into a stick shape with a length of 7cm and a diameter of 6-8mm; dryin...

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Abstract

The invention discloses a processing method of potato sticks formed by vacuum low-temperature deep-frying. The potato sticks are processed through the following steps: preparing raw materials of potatoes; cooking the potatoes; extruding the cooked potatoes into mashed potatoes; weighing whole potato flour, and mixing the whole potato flour and the mashed potatoes so as to obtain a mixture; forming the mixture into potato sticks; baking the formed potato sticks; freezing the baked potato sticks; deep-frying the frozen potato sticks; and performing oil removal. The potato sticks disclosed by the invention are processed by combining forming and baking with a vacuum low-temperature deep-frying technology, the original color, the original fragrance, the original taste and nutrient components of the potatoes are reserved, the mouth feel of the potato sticks is crisp, and other kinds of vegetables are added, so that the color of products is rich, and the potato sticks have the characteristics of being nutrient and delicious.

Description

technical field [0001] The invention belongs to the technical field of vegetable deep processing, and in particular relates to a processing method of forming potato sticks by vacuum low-temperature frying. Background technique [0002] Potato is a kind of vegetable with both grain and vegetable. It has high nutritional value and is rich in vitamin A and vitamin C as well as minerals. The content of high-quality starch is about 16.5%, and it also contains a lot of lignin. Two loaves". At present, the ready-to-eat potato convenience foods on the market are mainly puffed and high-temperature fried potatoes, which are characterized by high fat and carbohydrates, which can easily lead to high blood pressure and cardiovascular disease, and high-temperature fried potatoes are prone to produce acrylamide carcinogens, which are harmful to the human body. Very bad for health. Contents of the invention [0003] The purpose of the present invention is to improve the deficiencies of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L1/212A23L19/18A23L19/00
Inventor 卢永刚孔德峰刘伟杰李彦谷
Owner LAIYANG HENGRUN FOODSTUFF
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