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

Inactive Publication Date: 2017-11-24
内蒙古薯都凯达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current domestic vacuum frying processing technology is still immature, and there are problems such as low product produ

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention relates to a method for processing chips with a low temperature vacuum oil dehydration technology. The method comprises the following steps: selection of a potato raw material, peeling, cutting into strips, blanching, pre-cooling, freezing, vacuum oil dehydration and vacuum de-oiling. The chips processed with the method have the advantages that the original color and nutritional value of potatoes are greatly retained, characteristics of full shape and crisp taste are achieved, carcinogenic substances such as acrylamide in the frying process are effectively reduced, and the oil content of the chips is more effectively reduced; the chips are green and healthy fast food products.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a method for processing potato strips by vacuum low-temperature oil bath dehydration. Background technique [0002] The principle of Low Temperature Vacuum Oil Dehydration Technology (Low Temperature Vacuum Oil Dehydration Technology) is that under negative pressure, oil is used as the medium, and the moisture vaporization temperature is reduced. Under heating conditions, the moisture in the food quickly vaporizes, achieving low temperature conditions. Under the purpose of drying food. Vacuum oil bath dehydration technology began in the early 1970s, and only began to enter my country in the 1990s. This technology effectively avoids the destruction of food nutrients by high temperature, and better retains the original flavor and nutritional value of the food. , Vacuum oil bath dehydration technology has been promoted and developed on a large scale in China. Vacuum oil bath dehydration t...

Claims

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Application Information

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IPC IPC(8): A23L19/18
CPCA23L19/18
Inventor 刘长安庄楠
Owner 内蒙古薯都凯达食品有限公司
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