Method for processing chips with low temperature vacuum oil dehydration technology
A vacuum low-temperature oil bath and vacuum oil bath dehydration technology, which is applied in the field of food processing, can solve the problems of low production efficiency, insufficient appearance, hard taste of products, etc., and achieve the effect of reducing storage time, maintaining color and crisp taste
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Embodiment 1
[0028] A method for processing potato strips by vacuum low-temperature oil bath dehydration includes the following processing steps: potato raw materials selection, peeling, cutting, bleaching, pre-cooling, freezing, vacuum oil bath dehydration, and centrifugal degreasing.
[0029] (1) Selection of potato raw materials: the raw materials are required to have a neat appearance, uniform size, smooth skin, no serious deformities, no diseases, no rot, and no greening. De-stoning cleaning: Use de-stoning machine to remove silt and foreign matter on the potato surface.
[0030] (2) Peeling: Use mechanical friction or steam peeling to remove the potato skin and separate the skin from the potato.
[0031] Mechanical peeling process: In a rotating drum coated with emery and a rough surface, the skin layer is wiped off by the friction between the potato and the rough and sharp inner wall of the drum.
[0032] Steam peeling process: The potato is treated in high-pressure steam for a short time t...
Embodiment 2
[0042] A method for processing potato chips by vacuum low-temperature oil bath dehydration includes the following steps: potato raw materials selection, peeling, slicing, bleaching, pre-cooling, freezing, vacuum oil bath dehydration, and centrifugal deoiling.
[0043] (1) Selection of potato raw materials: the raw materials are required to have a neat appearance, uniform size, smooth skin, no serious deformities, no diseases, no rot, and no greening. Cleaning: Use a stone remover to remove the silt and foreign matter on the potato surface.
[0044] (2) Peeling: Use mechanical friction or steam peeling to remove the potato skin and separate the skin from the potato.
[0045] (3) Slice: The thickness of potato slice is about 1.5-2mm.
[0046] (4) Soup bleaching: add 0.4% table salt in the bleaching pot, and bleach the soup in hot water at 100°C for 40 seconds.
[0047] (5) Pre-cooling: including room temperature water cooling (40°C) and ice water cooling (5°C) to reduce the core temperat...
Embodiment 3
[0052] A method for processing potato petals by vacuum low-temperature oil bath dehydration includes the following processing steps: potato raw materials selection, peeling, cutting, bleaching, pre-cooling, freezing, vacuum oil bath dehydration, and centrifugal deoiling.
[0053] (1) Potato presets: The raw materials are required to have a neat appearance and uniform size, with a diameter between 4-6cm, smooth skin, no serious deformities, no disease, no rot, and no greening. Cleaning: Use a stone remover to remove the silt and foreign matter on the potato surface.
[0054] (2) Peeling: Use mechanical friction or steam peeling to remove the potato skin and separate the skin from the potato.
[0055] (3) Cut the petals: The thickness of the potato cut petals is within 15mm.
[0056] (4) Soup bleaching: add 0.2% salt in the bleaching pot, and bleach the soup in hot water at 95°C for 3 minutes.
[0057] (5) Pre-cooling: including room temperature water cooling (35°C) and ice water cooling...
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