Preparation method of pouch-shaped potatoes

A technology of yams and purses, which is applied in the field of yam processing, can solve the problems of not being able to fry until hollow, low success rate, and inability to swell potato chips, so as to increase the appearance and improve the production success rate.

Pending Publication Date: 2020-02-07
曹靖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a preparation method of purse potato, which has the advantages of other advantages, and solves the disadvantages of the existing purse potato that the success rate is low in each finished product formation process, and the large Some potato chips cannot be swollen, the potato chips are not crispy, and the taste is hard, and the traditional fried food made of potato chips not only has the same taste, but also cannot be fried until hollow, and the problem of adding fillings according to different tastes of customers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of purse potato, comprises the following steps:

[0025] S1: Select fresh yams, and wash the selected yams. The selection standard of yams is yams with the same size and volume. Among them, the yellow and smooth flesh of the incision is the preferred raw material, but white-hearted yams and purple-hearted yams are not excluded.

[0026] S2: Cut the washed yams with a special roller slicing knife until the thickness is uniform, and the double-cut surfaces are smooth.

[0027] S3: Heat up the oil pan, measure the oil temperature with a thermometer, raise the oil temperature to 80°C, and accurately control the oil temperature through the thermometer to avoid the occurrence of excessively high or low temperature, so that the potato chips Burnt or undercooked situations occur.

[0028] S4: Weigh the sliced ​​potato chips, pour 500g of potato slices into the heated oil pan, roll and fry repeatedly, so that the potato chips are heated evenly, and ...

Embodiment 2

[0034] A kind of preparation method of purse potato, comprises the following steps:

[0035] S1: Select fresh yams, and wash the selected yams. The selection standard of yams is yams with the same size and volume. Among them, the yellow and smooth flesh of the incision is the preferred raw material, but white-hearted yams and purple-hearted yams are not excluded.

[0036] S2: Cut the washed yams with a special roller slicing knife until the thickness is uniform, and the double-cut surfaces are smooth.

[0037] S3: Heat up the oil pan, measure the oil temperature with a thermometer, and raise the oil temperature to 80°C to avoid overheating or underheating, thereby causing the potato chips to be burnt or undercooked.

[0038] S4: Weigh the sliced ​​potato chips, pour 500g of potato slices into the heated oil pan, roll and fry repeatedly, so that the potato chips are heated evenly, and the frying effect can be better achieved, then weighing and frying The potato chips do not in...

Embodiment 3

[0044] A kind of preparation method of purse potato, comprises the following steps:

[0045] S1: Select fresh yams, and wash the selected yams. The selection standard of yams is yams with the same size and volume. Among them, the yellow and smooth flesh of the incision is the preferred raw material, but white-hearted yams and purple-hearted yams are not excluded.

[0046] S2: Cut the washed yams with a special roller slicing knife until the thickness is uniform, and the double-cut surfaces are smooth.

[0047] S3: Heat up the oil pan, measure the oil temperature with a thermometer, and raise the oil temperature to 80°C to avoid overheating or underheating, thereby causing the potato chips to be burnt or undercooked.

[0048] S4: Weigh the sliced ​​potato chips, pour 500g of potato slices into the heated oil pan, roll and fry repeatedly, so that the potato chips are heated evenly, and the frying effect can be better achieved, then weighing and frying The potato chips do not in...

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Abstract

The invention relates to the technical field of potato processing, and discloses a preparation method of pouch-shaped potatoes. The preparation method comprises the following steps: selecting fresh potatoes, cleaning the selected potatoes, cutting the cleaned potatoes into pieces with consistent thickness and smooth double-cut surfaces by a special roller slicing knife, heating an oil pot, measuring the oil temperature by a thermodetector, heating the oil to 80 DEG C, weighing the slicing-completed potatoes, pouring 500 grams of the potato slices into the heating-completed oil pot, repeatedlyrolling and frying the potato slices to uniformly heat the potato slices and better achieve a frying effect, and after 1 minute of frying time, cooling the oil in the oil pot to 40-50 DEG C and continuously frying the potato slices for 2 minutes. According to the invention, through the continuous change of the oil temperature, the accuracy of the temperature and the mastering of the thickness during slicing when processing the pouch-shaped potatoes, the preparation method makes the mouthfeel of the pouch-shaped potatoes crisp outside and sandy inside, which not only maintains the soft textureof the boiled potatoes, but also increases the crisp appearance of the pouch-shaped potatoes, and the success rate of making the pouch-shaped potatoes is greatly improved.

Description

technical field [0001] The invention relates to the technical field of artichoke processing, in particular to a preparation method of purse-packed artichokes. Background technique [0002] Artichoke, also known as potato, is an annual herbaceous plant belonging to the family Solanaceae, and its tubers are edible. It is the fourth most important food crop in the world, second only to wheat, rice and corn. Potatoes are also known as yam eggs, foreign yams, yam heads, fragrant yams, yams, yams, yams, ground eggs, potatoes, etc. Potatoes, wheat, rice, corn, and sorghum are known as the world's top five crops. Potato tubers contain a lot of starch, which can provide rich calories for the human body, and are rich in protein, amino acids, vitamins and minerals, especially its vitamin content is the most complete of all food crops. [0003] Most of the existing pocket yams have the disadvantages of low success rate in each finished product formation process, and most of the potato...

Claims

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Application Information

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IPC IPC(8): A23L19/18
CPCA23L19/18
Inventor 曹靖陆进烜
Owner 曹靖
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