Production process of novel chips

Abstract

The invention provides a novel potato chip production process, and relates to the technical field of potato chip production, through accurate process steps and parameter control, such as PEF treatment to increase toughness and surface flatness of potato chips, crispy skin formation in a drying step, and accurate temperature and time control in an oil bath step, the potato chips present a unique taste, have crispy surfaces, and also have good taste. The high-quality French fries have the advantages that the French fries are high in quality and soft inside, the requirements of consumers on the high-quality French fries are met, a high-pressure spraying and ultrasonic combined cleaning mode, a steam peeling method and automatic slitting, fixation, cooling and drying equipment are adopted, the automation degree of production is improved, manual intervention is reduced, the production efficiency is improved, and the production cost is reduced. And quality fluctuation caused by human factors is reduced, the stability and consistency of product quality are ensured, and resources such as cleaning water, steam, electric power and edible oil are reasonably controlled and optimally utilized in the production process.

Description

Technical Field

[0001] The invention belongs to the technical field of French fries production, and more specifically, particularly relates to a novel production process of French fries. Background Art

[0002] In the field of food industry, French fries are a popular snack food, and their production process has always been the focus of research and improvement. The traditional French fries production process usually includes potato washing, peeling, whole potato sorting, slicing, cutting, light sorting, killing (chain conveyor type), cooling, quick freezing, oil bath and other steps. However, these traditional processes have some significant limitations.

[0003] In traditional processes, the cleaning steps are often relatively simple and may not completely remove dirt and impurities on the surface of potatoes, affecting subsequent processing and the sanitary quality of the product. In the peeling process, common peeling methods may result in incomplete peeling or over-peeling, resulting in waste of raw materials. In the process of cutting, due to the lack of precise control, the size and shape of the French fries may not be uniform, affecting the appearance and taste consistency of the product.

[0004] The chain-channel method used in the killing step may result in inaccurate temperature and time control, resulting in inconsistent cooking of the fries, affecting subsequent processing and taste. The cooling process may not be ideal, and the temperature of the fries cannot be quickly and effectively lowered, thus affecting the quality and taste of the fries. Although the quick-freezing step can preserve the fries, it may cause some damage to the tissue structure of the fries, affecting the taste of the final product.

[0005] In addition, the French fries produced by traditional methods also have some shortcomings in taste and quality. The overall crispy French fries have a uniform structure inside and outside from a cross-section, which cannot meet consumers' demand for diversified tastes. As consumers' requirements for food quality and taste continue to increase, French fries produced by traditional methods have found it difficult to stand out in the fierce market competition.

[0006] In order to overcome these problems, the industry has been exploring and researching new French fry production processes. On the one hand, it is necessary to improve the automation and refinement of the production process to ensure that the operation of each link can reach a higher standard and precision. On the other hand, new technologies and equipment, such as pulsed electric field (PEF) treatment technology and tunnel drying equipment, are introduced to improve the organizational structure and taste of French fries.

[0007] At the same time, the optimization of production process parameters has also become a research focus. Precise control of parameters such as washing time, peeling temperature and time, electric field strength and frequency of PEF treatment, strip size, blanching temperature and time, drying temperature and wind speed, cooling temperature and time, oil bath temperature and time, etc., directly affects the final quality and taste of French fries.

[0008] In this context, the present invention proposes a new French fry production process, which aims to solve the problems existing in the traditional process, improve the quality and taste of French fry, meet the growing needs of consumers, and at the same time improve production efficiency, reduce costs, and promote technological progress and development of the French fry production industry. Summary of the invention

[0009] In order to solve the above technical problems, the present invention provides a novel production process of French fries to solve the above problems.

[0010] A novel production process of French fries comprises the following steps:

[0011] S1: Potato cleaning: using a combination of high-pressure spraying and ultrasonic cleaning, the cleaning time is 10-15 minutes;

[0012] S2: Peeling: Use steam peeling method, steam temperature is 110-120℃, peeling time is 20-30 seconds;

[0013] S3: PEF (partial water removal to soften tissue structure): the applied pulse electric field strength is 20-30 kV / cm, the pulse frequency is 100-200 Hz, and the treatment time is 10-15 minutes;

[0014] S4: Peeling: trim the potatoes into a cylindrical shape;

[0015] S5: Cutting into strips: Cut into strips with a square cross section and a side length of 8-10 mm;

[0016] S6: Fixing (spiral): Fixing in hot water at 90-95℃ for 3-5 minutes by spiraling.

[0017] S7: Cooling: Use cold air to quickly cool to room temperature;

[0018] S8: Drying (tunnel type): Drying in a tunnel at 60-70°C for 15-20 minutes;

[0019] S9: Cool again: Use circulating cold water to cool to 10-15℃;

[0020] S10: Oil bath: fry in edible oil at 170-180°C for 2-3 minutes.

[0021] Preferably, in the PEF step, the distance between the electrodes of the pulsed electric field is 5-8 cm.

[0022] Preferably, in the drying (tunnel type) step, the wind speed in the tunnel is 3-5 m / s.

[0023] Preferably, in the cleaning step, the nozzle spacing of the high-pressure spray is 10-15 cm.

[0024] Preferably, in the trimming step, a rotating tool is used for trimming.

[0025] Preferably, in the strip cutting step, the cutting knife is made of stainless steel.

[0026] Preferably, in the fixing step, the rotation speed of the spiral propulsion device is 10-20 rpm.

[0027] Preferably, in the cooling step, the temperature of the cold air is 5-10°C.

[0028] Preferably, in the re-cooling step, the temperature of the circulating cold water is 0-5°C.

[0029] Preferably, during the oil bath step, the liquid level of the edible oil is maintained at 5-10 cm above the French fries.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] 1. Improve the quality and taste of French fries: Through precise process steps and parameter control, such as PEF treatment to increase the toughness and surface smoothness of French fries, the drying step to form a crispy crust, and the precise temperature and time control of the oil bath step, the French fries have a unique taste, with both crispy surface and soft inside, meeting consumers' demand for high-quality French fries.

[0032] 2. Optimize production efficiency and stability: The use of a cleaning method that combines high-pressure spraying and ultrasonic waves, steam peeling, and automated strip cutting, withering, cooling, and drying equipment has improved the degree of automation in production and reduced manual intervention. This not only improves production efficiency, but also reduces quality fluctuations caused by human factors, ensuring the stability and consistency of product quality.

[0033] 3. Save resources and reduce costs: In the production process, rationally control and optimize the use of resources such as cleaning water, steam, electricity and cooking oil. For example, accurately control the temperature and time of steam peeling to reduce steam waste; optimize the wind speed and temperature of drying equipment to improve energy efficiency. These measures help save production costs and improve the economic benefits of enterprises.

[0034] 4. Adapt to various raw material conditions: The process can flexibly adjust parameters according to factors such as potato variety, size and freshness. Whether the potato raw materials have high or low starch content, high or low moisture content, good or bad freshness, high-quality French fries can be produced through appropriate process adjustments, which improves the adaptability to raw materials and reduces the strict requirements for raw materials, thereby broadening the channels for raw material procurement and reducing raw material costs.

[0035] 5. Ensure food safety and hygiene: The entire production process strictly follows sanitary operation specifications, and the production equipment and environment are regularly cleaned, disinfected and maintained. In each key link, such as peeling, cutting and oil bathing, effective measures are taken to prevent microbial contamination to ensure that the French fries meet strict food safety standards and consumers can eat them with confidence.

[0036] 6. Promote technological innovation in the industry: The introduction of advanced PEF technology and tunnel drying technology has brought new ideas and methods to the French fry production industry. This innovation not only enhances the competitiveness of its own products, but may also inspire other companies in the same industry to conduct technology research and development and process improvements, and promote technological progress and development of the entire French fry production industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 It is a schematic diagram of the overall structure of the present invention. DETAILED DESCRIPTION

[0038] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0039] See also Figure 1 The present invention provides a novel production process of French fries, comprising the following steps:

[0040] S1: Potato cleaning: using a combination of high-pressure spraying and ultrasonic cleaning, the cleaning time is 10-15 minutes;

[0041] S2: Peeling: Use steam peeling method, steam temperature is 110-120℃, peeling time is 20-30 seconds;

[0042] S3: PEF (partial water removal to soften tissue structure): the applied pulse electric field strength is 20-30 kV / cm, the pulse frequency is 100-200 Hz, and the treatment time is 10-15 minutes;

[0043] S4: Peeling: trim the potatoes into a cylindrical shape;

[0044] S5: Cutting into strips: Cut into strips with a square cross section and a side length of 8-10 mm;

[0045] S6: Fixing (spiral): Fixing in hot water at 90-95℃ for 3-5 minutes by spiraling.

[0046] S7: Cooling: Use cold air to quickly cool to room temperature;

[0047] S8: Drying (tunnel type): Drying in a tunnel at 60-70°C for 15-20 minutes;

[0048] S9: Cool again: Use circulating cold water to cool to 10-15℃;

[0049] S10: Oil bath: fry in edible oil at 170-180°C for 2-3 minutes.

[0050] Production equipment and material preparation:

[0051] Production equipment:

[0052] High-pressure spray and ultrasonic cleaning device: including high-pressure water pump, spray nozzle, ultrasonic generator, etc.;

[0053] Steam peeling equipment: with temperature control and timing functions, ensuring that the steam temperature is stable at 110-120℃ and the peeling time is accurately controlled at 20-30 seconds;

[0054] PEF treatment equipment: can accurately adjust the pulse electric field strength at 20-30kV / cm, the pulse frequency at 100-200Hz, and the treatment time at 10-15 minutes;

[0055] Peeling equipment: such as rotary peeling tools, which can trim potatoes into a cylindrical shape;

[0056] Cutting equipment: equipped with stainless steel cutters, it can cut French fries into square cross-sections with a side length of 8-10mm;

[0057] Spiral-type tea-fixing equipment: equipped with water temperature control and spiral propulsion device, it can spirally propel tea-fixing at a speed of 10-20 rpm in hot water at 90-95℃ for 3-5 minutes;

[0058] Cooling equipment: including cold air generator, which can generate cold air at 5-10℃ for rapid cooling; circulating cold water cooling device, which can provide circulating cold water at 0-5℃;

[0059] Tunnel drying equipment: can adjust the temperature at 60-70℃ and the wind speed at 3-5m / s;

[0060] Oil bath equipment: With oil temperature control function, the cooking oil can be heated and maintained at 170-180℃, while ensuring that the liquid level of the cooking oil is 5-10cm above the French fries.

[0061] Material preparation: Select high-quality potatoes, which should be uniform in size, free of pests and diseases, and without sprouts and breakages. Prepare steam that meets food hygiene standards, clean water for washing and cooling, and edible-grade cooking oil, etc.

[0062] Specific production steps and implementation details:

[0063] Potato cleaning (S1): Place the potatoes in a high-pressure spray and ultrasonic cleaning device. The high-pressure water pump generates a high-pressure water flow of 0.5-0.8MPa through a spray nozzle with a nozzle spacing of 10-15cm to rinse the potatoes. At the same time, the ultrasonic wave emitted by the ultrasonic generator produces a cavitation effect in the water to remove dirt and impurities on the surface of the potatoes. The cleaning time is strictly controlled within 10-15 minutes to ensure that the potatoes are fully cleaned without excessively damaging the skin;

[0064] Peeling (S2): Take out the potatoes from the cleaning device and immediately put them into the steam peeling equipment. The steam temperature in the equipment is stably maintained at 110-120℃, and the peeling time is precisely controlled at 20-30 seconds. Under the action of steam, the potato skin expands due to heat and separates from the internal tissue, achieving the peeling effect;

[0065] PEF treatment (S3): Peeled potatoes are placed in the PEF treatment equipment. The electrode spacing of the pulsed electric field is adjusted to 5-8 cm, and then an electric field with a pulsed electric field strength of 20-30 kV / cm and a pulse frequency of 100-200 Hz is applied for a treatment time of 10-15 minutes. During this process, the electric field causes some water in the potato cells to seep out and softens the tissue structure;

[0066] Cutting (S4): The potatoes treated with PEF are cut by a rotating cutter to be approximately cylindrical. During the cutting process, it is necessary to control the rotation speed and feed speed of the cutter to ensure that the shape of the potatoes is regular and the cutting amount is moderate to avoid excessive waste of raw materials;

[0067] Cutting into strips (S5): Using a strip cutting device, the peeled potatoes are cut into French fries with a square cross section and a side length of 8-10 mm. The cutter is made of stainless steel to ensure cutting accuracy and hygiene. The cutting speed is controlled at 80-100 strips per minute to ensure that the size of the French fries is uniform;

[0068] Fixing (spiral type) (S6): The cut French fries are immediately placed in the spiral fixing device. The hot water temperature in the device is maintained at 90-95°C, and the spiral propulsion device pushes the French fries forward in the hot water at a speed of 10-20 rpm. The fixing time is 3-5 minutes. The enzyme activity on the surface of the French fries is removed by the action of the spiral propulsion and hot water, and the French fries are initially cooked;

[0069] Cooling (S7): After the French fries are finished, they are quickly passed through a cold air cooling device with a temperature of 5-10°C to quickly cool the French fries to room temperature. The flow rate and volume of the cold air should be uniform to ensure that the French fries are evenly cooled to avoid local overheating or overcooling;

[0070] Drying (tunnel type) (S8): The cooled French fries are placed in a tunnel type drying device. The temperature inside the device is set at 60-70°C, the wind speed is adjusted to 3-5m / s, and the drying time is 15-20 minutes. During the drying process, the moisture on the surface of the French fries gradually evaporates, forming a thin crispy crust;

[0071] Cooling again (S9): The dried French fries pass through a circulating cold water cooling device, the temperature of the circulating cold water is 0-5°C, and the French fries are cooled to 10-15°C. The cooling time is adjusted appropriately according to the number of French fries and the initial temperature to ensure uniform cooling effect;

[0072] Oil bath (S10): Finally, the cooled French fries are placed in an oil bath. The cooking oil is preheated to 170-180°C, and the liquid level is maintained at 5-10 cm above the French fries. The French fries are fried in the cooking oil for 2-3 minutes until the surface is golden and crispy, and then removed and drained of the oil.

[0073] Different varieties of potatoes have different properties such as starch content and moisture content. For example, varieties with higher starch content may need to adjust the oil temperature or frying time appropriately in the strip cutting and oil bath steps to avoid the fries being too crispy or undercooked inside. Varieties with higher moisture content may need to extend the drying time or increase the drying temperature in the drying step to ensure that the ideal crispy skin is formed on the surface of the fries. Larger potatoes may require longer time and greater processing strength in the washing, peeling and trimming steps to ensure the processing effect. In the strip cutting step, the size of the strips should be reasonably adjusted according to the size of the potatoes to ensure the taste and appearance of the fries. Potatoes with higher freshness have relatively higher moisture content, and the process parameters need to be adjusted accordingly in the drying and oil bath steps. Potatoes with lower freshness may differ in taste and quality, and appropriate measures need to be taken in the early processing steps, such as increasing the soaking time or adjusting the peeling method. In the actual production process, the above process parameters need to be appropriately optimized and adjusted according to factors such as the variety, size, and freshness of the potatoes.

[0074] To ensure that the French fries produced meet the quality standards, strict quality control and testing are required during the production process. After the cutting and oil bath steps, the appearance of the French fries is checked to ensure that the French fries are regular in shape, golden in color, and have no obvious damage or burnt on the surface. Samples are taken regularly for taste tests to check whether the French fries are crispy on the surface and soft on the inside, and whether the taste meets expectations. The moisture content of the French fries is tested using a professional moisture meter to ensure that the moisture content is within a reasonable range. Generally, the internal moisture content is controlled at 3%-5%. Microbiological tests are regularly conducted on the production environment and finished French fries to ensure that the products meet food safety standards.

[0075] The production equipment and working environment should be kept clean and hygienic, and disinfected and cleaned regularly. Operators should strictly abide by the sanitary operation specifications, wear appropriate work clothes and gloves, ensure the safe operation of the equipment, regularly inspect and maintain the equipment to prevent malfunctions and safety accidents. The temperature and time control in each step should be precise, and reliable temperature sensors and timers should be used, and they should be calibrated and verified regularly. The deviation of temperature and time may affect the quality and taste of French fries, so it is necessary to closely monitor and adjust in time, strictly control the quality of potato raw materials, select potatoes that meet the requirements, and inspect and screen them to remove unqualified raw materials. The quality fluctuation of raw materials may have a great impact on the production process and product quality. The process parameters should be adjusted in time to adapt to the changes in raw materials. In the production process, attention should be paid to saving water, electricity and oil, reducing resource waste and environmental pollution, using energy-saving equipment and processes, improving energy efficiency, and reducing production costs.

[0076] The novel French fries production process of the present invention can significantly improve the taste and quality of French fries by introducing steps such as PEF treatment and tunnel drying. Accurate process parameter control and optimization make the production of French fries more standardized and controllable, improve the consistency and stability of the product, adopt advanced equipment and technology, improve production efficiency, reduce labor intensity, and is suitable for large-scale industrial production. As consumers' requirements for food quality and taste continue to increase, this novel French fries with unique taste and high quality are expected to gain wide recognition and popularity in the market. This production process is not only suitable for the production of French fries, but also can provide reference and reference for the processing of other similar foods, and has broad application prospects.

[0077] In summary, the novel French fry production process of the present invention can produce high-quality French fry with a thin layer of crispy skin on the surface and a crispy and uniform internal structure through carefully designed steps and strictly controlled process parameters. In actual production, by reasonably selecting equipment, strictly controlling quality, optimizing process parameters and paying attention to production safety, the smooth progress of the production process and the stability of product quality can be ensured. The process has significant advantages and broad application prospects, and will bring new development opportunities to the French fry production industry.

[0078] The embodiments of the present invention are given for the purpose of illustration and description, and are not intended to be exhaustive or to limit the invention to the disclosed forms. Many modifications and variations will be apparent to those of ordinary skill in the art. The embodiments are selected and described in order to better illustrate the principles and practical applications of the present invention and to enable those of ordinary skill in the art to understand the present invention and thereby design various embodiments with various modifications suitable for specific uses.

Claims

1. A novel production process of French fries, characterized in that: The following steps are involved: S1: Potato cleaning: using a combination of high-pressure spraying and ultrasonic cleaning, the cleaning time is 10-15 minutes; S2: Peeling: Use steam peeling method, the steam temperature is 110-120℃, and the peeling time is 20-30 seconds; S3: PEF (partial water removal to soften tissue structure): the applied pulse electric field strength is 20-30 kV / cm, the pulse frequency is 100-200 Hz, and the treatment time is 10-15 minutes; S4: Peeling: trim the potatoes into a cylindrical shape; S5: Cutting into strips: Cut into strips with a square cross section and a side length of 8-10 mm; S6: Fixing (spiral): Fixing in hot water at 90-95℃ for 3-5 minutes by spiraling. S7: Cooling: Use cold air to quickly cool to room temperature; S8: Drying (tunnel type): Dry in a tunnel at 60-70°C for 15-20 minutes; S9: Cool again: Use circulating cold water to cool to 10-15℃; S10: Oil bath: fry in edible oil at 170-180°C for 2-3 minutes.

2. A production process for novel French fries as claimed in claim 1, characterized in that: During the PEF step, the distance between the electrodes of the pulsed electric field was 5-8 cm.

3. A production process for novel French fries as claimed in claim 1, characterized in that: During the drying (tunnel) step, the wind speed in the tunnel is 3-5m / s.

4. A production process for novel French fries as claimed in claim 1, characterized in that: During the cleaning step, the nozzle spacing of the high-pressure spray is 10-15 cm.

5. A production process for novel French fries as claimed in claim 1, characterized in that: In the trimming step, a rotating tool is used for trimming.

6. A production process for novel French fries as claimed in claim 1, characterized in that: In the strip cutting step, the cutter is made of stainless steel.

7. A production process for novel French fries as claimed in claim 1, characterized in that: In the fixing step, the rotation speed of the spiral propulsion device is 10-20 rpm.

8. A production process for novel French fries as claimed in claim 1, characterized in that: During the cooling step, the temperature of the cold air is 5-10°C.

9. A production process for novel French fries as claimed in claim 1, characterized in that: In the re-cooling step, the temperature of the circulating cold water is 0-5°C.

10. A production process for novel French fries as claimed in claim 1, characterized in that: During the oil bath step, the liquid level of the cooking oil is maintained at 5-10 cm above the French fries.

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