Processing method for oil-fried potato instant food

Abstract

The invention discloses a processing method for an oil-fried potato instant food, which is high in content of potatoes and has high production efficiency and qualification rate. The processing method includes the steps of: pressing fresh potatoes to obtain pressed puffed potato flour and potato starch, which are then mixed with vital gluten, rutin powder and flour to prepare a base material. The processing method overcomes a problem of change on characters of original flour due to single addition of whole potato flour or potato starch to flour; by means of the method, the oil-fried instant food can reach at least 30% and up to 60% in total content of potatoes and are high in content of the rutin, so that nutritional value of the oil-fried instant food is greatly improved. During the processing, a problem of increase of processing difficulty due to increase of content of potatoes is prevented, so that the production efficiency and qualification rate of the oil-fried instant food are greatly improved. The processing method can be promoted and applied to the field of foods.

Description

technical field [0001] The invention relates to the field of food, in particular to a processing method of potato fried instant food. Background technique [0002] Fried food is one of the traditional foods in our country, whether it is fried dough twist, fried spring rolls, croquettes during the New Year, or fried dough sticks, oil cakes, noodle nests eaten for breakfast every day; French fries in foreign fast food that children like to eat Fried bread, fried bread, and fried potato chips, fried biscuits, etc. in snacks are all fried foods. Fried food is loved by many adults and children because of its crispy taste, tangy aroma, and ability to increase appetite. [0003] Potato, a perennial herbaceous plant belonging to the family Solanaceae, has edible tubers and is the third most important food crop in the world, second only to wheat and corn. Potatoes are also known as ground eggs, potatoes, Yang Shanyu, etc., the tubers of Solanaceae plants. Together with wheat, corn...

AI Technical Summary

Problems solved by technology

[0006] Potato powder is a kind of dehydrated potato products. It is made from fresh potatoes, which are dehydrated and dried after washing, peeling, selecting, slicing, rinsing, precooking, cooling, steaming, mashing and other processes. Granular, flaky or powdery products are collectively referred to as potato flour. Potato flour has been matured during processing. Therefore, potato flour has strong stickiness, but its ductility is relatively poor. Potato powder is mixed with flour to form a flour product base material. If the content of potato powder exceeds 25% in the base material, it will be difficult to maintain the original processing characteristics of flour when making cooked flour products. Fried instant food made of raw materials has poor bulkiness, which has a great influence on the taste of fried instant food

[0007] Potato starch is made from fresh potatoes through raw material cleaning, crushing, filtering, dehydration, drying, subpackaging and other processes. It has the characteristics of white and crystal clear, fine texture and high viscosity. Therefore, potato starch has good ductility However, the corresponding potato starch has poor viscosity and is not easy to form agglomerates. After mixing potato starch with flour, a kind of noodle product base material is formed. It is difficult to maintain the original processing characteristics of flour. For example, in the process of making fried instant food with this base material, fried instant food is difficult to shape and difficult to process.

[0008] Potato fried convenience food refers to flour as the main raw material, adding a certain amount of potato powder or potato starch to the flour, after material selection → ingredients → mixing → stirring → molding → cooking → frying → cooling → packaging → finished product, At present, there are a lot of processing methods about potato fried instant food, and the processing method of existing potato fried instant food mostly is to directly process after directly mixing potato whole powder directly with flour separately, because the characteristic of potato whole powder, in flour The content of the whole potato powder added in the flour does not exceed 25%; or the potato starch is mixed with the flour separately. Due to the characteristics of the potato starch, the content of the potato starch added in the flour does not exceed 25%: thus, using the existing potato oil The potato content in the potato fried instant food made by the processing method of fried instant food is not high, and the higher the content of potatoes contained in the potato fried instant food, the more difficult it is to maintain the original processing characteristics of flour during processing. Its processing characteristics are poor, resulting in low production efficiency of potato fried instant food and low product qualification rate

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