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Non-fried quick-frozen potato food and its processing method

A potato, non-fried technology, applied in food preparation, food science, application and other directions, can solve the problems of childhood obesity, high processing cost, high oil content, and achieve less loss of nutrients, low processing cost, and low oil content. Effect

Inactive Publication Date: 2007-01-10
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The only potato varieties that meet these indicators are Atlantic (used to make potato chips) and Charpotte (used to make French fries), and a large number of other potato varieties, especially the native varieties that are widely planted in our country, cannot be used
[0006] 3. During the preservation process, the oil will be oxidized to different degrees, resulting in the production of toxic and harmful substances, seriously affecting the health of the human body
[0008] 5. Fried potato food is prone to oxidation and hardening during storage, and the longer the time, the more serious the hardening phenomenon
Therefore, the quick-frozen fried potatoes processed according to this method have a short storage period and a high possibility of flavor deterioration.
[0009] 6. The product absorbs 30% to 40% of edible oil during the frying process, so the product has high oil content and high processing cost
At the same time, such a high oil content can easily lead to the occurrence of obesity in children, which is harmful to human health.

Method used

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  • Non-fried quick-frozen potato food and its processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1, get 100kg of potatoes, after selection, cleaning, peeling, rinsing, soaking in clear water, sorting and grading, after the grading potatoes are heat-treated at a temperature of 100°C for 15 minutes, they are quickly cooled to 20°C with ice water. ℃, drain the surface water, and finally freeze the potatoes quickly within 30 minutes at a freezing temperature of -40 ℃ until the center temperature of the potatoes reaches -20 ℃ to obtain quick-frozen potatoes and store them at -18 ℃.

Embodiment 2

[0036] Embodiment 2, get 120kg of potatoes, after selection, cleaning, peeling, rinsing, soaking in clear water, arrange and classify, heat treat the potatoes after classifying at a temperature of 115° C. for 10 minutes, and then cool them rapidly to 20°C with ice water. , drain the surface moisture, and finally freeze the potatoes quickly within 30 minutes at a freezing temperature of -35°C until the center temperature of the potatoes reaches -20°C to obtain quick-frozen potatoes and store them at -20°C.

Embodiment 3

[0037] Embodiment 3, get potato 100kg, heat treatment temperature is 110 ℃, time is 12 minutes, freezing temperature is-38 ℃, and preserve at-20 ℃, all the other steps are the same as embodiment 1.

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Abstract

The present invention discloses a kind of non-fried quick-frozen potato food and its production method. Said production method includes the following steps: screening, washing, peeling, soaking in pure water, sorting, making heat treatment, using cooling water to quickly cool, draining, finally quickly-freezing potato so as to obtain the invented quick-frozen potato food.

Description

Technical field: [0001] The invention relates to a quick-frozen potato food, in particular to a non-fried quick-frozen potato food; meanwhile, the invention also relates to a processing method of the non-fried quick-frozen potato food. Background technique: [0002] Traditional quick-frozen potatoes are the raw materials for French fries and potato chips in fast food restaurants. They are all processed by peeling, cutting, cooking, drying, frying and quick-freezing. The semi-finished product of very popular fast food and snack food is the only form of quick-frozen potatoes so far. [0003] However, there are many disadvantages of this quick-frozen potato: [0004] 1. Single use: only limited to making fast food and snack food, that is, fried potato chips and French fries. [0005] 2. Strict raw material requirements: Fried potatoes used to make French fries and potato chips have very strict requirements on raw materials. It requires raw materials with low water content, lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
Inventor 熊兴耀谭兴和吴卫国张喻刘明月
Owner HUNAN AGRICULTURAL UNIV
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