Method for frying low-oil flour-coated potato chips by using air fryer

An air fryer and frying technology, applied in the direction of food science, etc., can solve the problems of poor taste of French fries, high oil and high calorie affecting health, etc., to avoid water separation, maintain thickening ability, and look good Effect

Inactive Publication Date: 2020-06-12
SNOWVALLEY AGRI GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a method for frying low-oil flour-coated French fries using an air fryer, which solves the problems that traditional French fries have poor taste and high oil and high calories affect health

Method used

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  • Method for frying low-oil flour-coated potato chips by using air fryer

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Experimental program
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Effect test

Embodiment 1

[0030] A method for frying low-oil flour-coated French fries by using an air fryer, the method specifically includes the following steps:

[0031] Step 1: Selection and cleaning of raw materials, choose potatoes with no mildew, no insect eyes, no deterioration, shallow bud eyes, and smooth surface, and remove potatoes with green sprouts and dry skin, and clean the potatoes with the help of hydraulic and screw mechanisms. Physical and chemical indicators should be tested before production. The quality of physical and chemical indicators directly affects the color of the finished product. The reducing sugar content of potatoes should be less than 0.3%. If the reducing sugar content is too high, it should be placed in an environment of 15-18 °C In the middle, adjust for 2 to 4 weeks;

[0032] Step 2: Steam peeling, send the washed potatoes into the cooking tank, flash steam in the medium pressure steam, and discharge out of the tank, at this time, transport the cooked potatoes in...

Embodiment 2

[0041] A method for frying low-oil flour-coated French fries by using an air fryer, the method specifically includes the following steps:

[0042] Step 1: Selection and cleaning of raw materials, choose potatoes with no mildew, no insect eyes, no deterioration, shallow bud eyes, and smooth surface, and remove potatoes with green sprouts and dry skin, and clean the potatoes with the help of hydraulic and screw mechanisms. Physical and chemical indicators should be tested before production. The quality of physical and chemical indicators directly affects the color of the finished product. The reducing sugar content of potatoes should be less than 0.3%. If the reducing sugar content is too high, it should be placed in an environment of 15-18 °C In the middle, adjust for 2 to 4 weeks;

[0043] Step 2: Steam peeling, send the washed potatoes into the cooking tank, flash steam in the medium pressure steam, and discharge out of the tank, at this time, transport the cooked potatoes in...

Embodiment 3

[0052] A method for frying low-oil flour-coated French fries by using an air fryer, the method specifically includes the following steps:

[0053] Step 1: Selection and cleaning of raw materials, choose potatoes with no mildew, no insect eyes, no deterioration, shallow bud eyes, and smooth surface, and remove potatoes with green sprouts and dry skin, and clean the potatoes with the help of hydraulic and screw mechanisms. Physical and chemical indicators should be tested before production. The quality of physical and chemical indicators directly affects the color of the finished product. The reducing sugar content of potatoes should be less than 0.3%. If the reducing sugar content is too high, it should be placed in an environment of 15-18 °C In the middle, adjust for 2 to 4 weeks;

[0054] Step 2: Steam peeling, send the washed potatoes into the cooking tank, flash steam in the medium pressure steam, and discharge out of the tank, at this time, transport the cooked potatoes in...

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Abstract

The invention discloses a method for frying low-oil flour-coated potato chips by using an air fryer. The method specifically comprises the following steps: sorting and cleaning raw materials: selecting potatoes which are free of mildew and rot, worm holes and deterioration, shallow in bud holes and smooth in surface, removing green sprouting potatoes with dry and shrunk skins, and cleaning the potatoes by virtue of water power and a screw mechanism; carrying out steam peeling: sending the cleaned potatoes into a cooking pot, carrying out flash evaporation in medium-pressure steam, dischargingthe potatoes out of the tank, at the moment, conveying the cooked potatoes into a dry-type peel brushing machine by using a spiral conveyor, thoroughly removing the potato peels under the action of aplurality of rotating hairbrushes, and then carrying out spray cleaning by using cleaning water flow; and cutting into strips: conveying the peeled potatoes into a water jet cutter slicing machine, and cutting into strips in the forward direction, wherein the length is about 5 mm multiplied by 5 mm. According to the invention, the problems that traditional fried potato chips are poor in taste, high in oil content and high in calorie to affect body health are solved.

Description

technical field [0001] The invention relates to the technical field of French fries production, in particular to a method for frying low-oil flour-coated French fries in an air fryer. Background technique [0002] French fries are a kind of food that uses potatoes as raw materials. It originated in Belgium. It is cut into strips and fried. It is one of the most common fast food. It is popular all over the world. Fried food has always been popular. Crisp, crisp, and fragrant are its biggest characteristics, but when cooking, it will be full of oily smoke and high in fat content. Many friends who desire health can only stay away from it. Regular consumption of fried food can easily lead to obesity, which is the cause of hyperlipidemia and coronary heart disease. Main food, the french fries fried by the existing method for frying french fries have a poor taste and are not crisp enough, and the french fries contain a large amount of edible oil, long-term consumption affects heal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18
CPCA23L19/18
Inventor 王楠杨帆
Owner SNOWVALLEY AGRI GRP CO LTD
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