Potato crisp utilizing micro wave processing and its processing method

A potato and crisp technology, applied in application, food preservation, food preparation, etc., can solve problems such as affecting product taste and food safety, increasing consumers' economic burden, and detrimental to consumers' health, and reducing oil-soluble nutrition. Loss of ingredients, shortened heating time, and quick heating 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

At the same time, although the high-temperature fried potato chips have been deoiled, the oil content of the product is still as high as 30% to 40%.
Excessive oil content in the product will bring the following adverse consequences: (1) increase the production cost of the enterprise and increase the economic burden of consumers; (2) cause the human body to absorb too much oil, thereby causing the occurrence of obesity and It is beneficial to the health of consumers; (3) The taste of the product is greasy, easy to oxidize and change, which affects the taste of the product and food safety
[0003] Using vacuum for frying (that is, frying the potato chip raw materials under vacuum conditions to reduce the frying temperature and shorten the frying time) can effectively solve the above problems, but the investment in equipment is large.
However, if fresh potato chips are directly processed by microwave baking without pretreatment, the product will have poor crispness, rough taste, and the surface color is too light

Method used

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  • Potato crisp utilizing micro wave processing and its processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1, after the rinsed potato chips were blanched with 2% salt water under boiling, cooled to normal temperature and drained; the drained potato chips were frozen at -20°C for 10 hours; then at 50°C Dry at temperature for 30 minutes. Mix 4kg of palm oil and 2kg of egg yolk powder evenly with 100kg of dried potato chips, and finally microwave at 100% power for 3 minutes, then bake at 60% power for 2 minutes, and then spray 3kg of lobster powder seasoning.

Embodiment 2

[0028] Example 2, after the rinsed potato chips were blanched with 2.5% salt water under boiling, cooled to normal temperature and drained; the drained potato chips were frozen at -25°C for 12 hours; then at 45°C Dry at temperature for 35 minutes. Mix 4.2kg of palm oil and 3kg of egg yolk powder evenly with 120kg of dried potato chips. Finally, microwave with 100% power for 3 minutes, then use 60% power for 2.5 minutes, and then spray 3.6kg of spicy beef flavor. seasoning.

Embodiment 3

[0029] Example 3, after the rinsed potato chips were blanched with 1.8% salt water under boiling, cooled to normal temperature and drained; the drained potato chips were frozen at -15°C for 12 hours; then at 50°C Dry at temperature for 35 minutes. Mix 3.6kg of palm oil and 1.2kg of egg yolk powder evenly with 80kg of dried potato chips, and finally microwave with 100% power for 2.5 minutes, then use 60% power for 3.5 minutes, and then spray 2.4kg of spicy chicken wings flavor seasoning.

[0030] The above-mentioned embodiment gained finished product and the finished product comparison result of traditional microwave technology are shown in Table 1:

[0031]

[0032] The mouthfeel column in the above table is the evaluation result of a 5-person panel.

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PUM

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Abstract

The present invention discloses a kind of potato crisps processed by microwave and its processing method. Said processing method includes the following steps: washing potato flakes, scalding said potato flakes in boiling edible salt water, cooling, draining, freezing, drying, adding palm oil and egg yolk powder, mixing them with potato flakes, uniformly stirring them, roasting them by using microwave and spraying flavouring material so as to obtain the invented product.

Description

Technical field: [0001] The present invention relates to a potato chip, in particular to a potato chip processed by microwave, and also relates to a processing method of the potato chip processed by microwave. Background technique: [0002] Potato chips are convenient snack foods processed from fresh potatoes. Its characteristics are crunchy and delicious, with various flavors, suitable for all ages. At present, the production of domestic potato chips generally adopts the method of high temperature and normal pressure frying, and the oil temperature required for frying is high, which often brings some adverse consequences: (1) The nutrients of the food are destroyed at high temperatures (2) High temperature makes the oil smoke, which increases fuel consumption and pollutes the environment; (3) High temperature and long-time frying make the oil deteriorate, producing some substances that are harmful to the human body. (4) According to recent studies in Sweden, the United Ki...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L3/01A23L19/18
Inventor 谭兴和熊兴耀张喻李清明吴卫国曾敏
Owner HUNAN AGRICULTURAL UNIV
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