Processing technology of fried crisp onions

Abstract

The invention belongs to the technical field of food processing, and discloses a fried crisp onion processing technology which comprises a raw material processing part, a processing part and a packaging part, and is characterized in that the processing part comprises the steps of manual root cutting and peeling, cleaning, slicing, cutting off and dicing, and the processing part comprises the steps of powder mixing, frying, air cooling and color sorting. The packaging part comprises inner packaging, outer packaging, metal detection and warehousing, onion is subjected to root cutting, peeling, cleaning, slicing, cutting-off and dicing through the raw material processing part, so that the onion can be fully processed, then the onion is subjected to powder mixing and deep-frying through the processing part, and the onion crisp is prepared. According to the onion crisp production line, the qualified onion crisp is selected through air cooling and color sorting, then the onion crisp is packaged through a machine, whether the metal content of the onion crisp exceeds the standard or not is detected through metal detection equipment, and the quality of the onion crisp is improved through multiple detection equipment.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a processing technology for fried onion flakes. Background Art

[0002] Onion flakes are seasonings made mainly from onions and are also essential flavoring ingredients in many traditional dishes in Fujian.

[0003] The existing preparation process for onion flakes is peeling, washing, drying, frying, and storing. Among them, the processing before and after frying the onions is relatively simple, and after the onion flakes are prepared, no inspection mechanism is set to monitor the onion flakes, so the quality of the onion flakes cannot be guaranteed. Summary of the Invention

[0004] In view of the deficiencies of the prior art, the present invention provides a processing technology for fried onion flakes, which solves the problems raised in the above background art.

[0005] To solve the above technical problems, according to one aspect of the present invention, more specifically, a processing technology for fried onion flakes includes a raw material processing part, a processing part, and a packaging part, and is characterized in that: the processing part includes manual root cutting and peeling, washing, slicing, cutting, and dicing; the processing part includes flour mixing, frying, air cooling, and color sorting; the packaging part includes inner packaging, outer packaging, metal detection, and warehousing.

[0006] Furthermore, it includes the following steps:

[0007] S1. Manually cut the roots and peel the onions, and place the onions into a stone remover for cleaning.

[0008] S2. Convey the cleaned onions to a slicing machine and a chopping machine in sequence through a conveyor belt to slice, cut, and dice the onions. Then, convey the diced onions to a centrifugal dryer through a conveyor belt for drying, and then convey them to a storage bin for storage.

[0009] S3. Convey the onion dices in the storage bin to a dough mixer for flour mixing, and then convey the onion dices to an oil pan for frying for 15 minutes to prepare onion flakes.

[0010] S4. Convey the fried onion flakes to a draining oil pan, and use a vibrating screen inside the draining oil pan to accelerate the oil draining process. After the oil draining is completed, place the onion flakes on the surface of the conveyor belt and cool the onion flakes with a fan.

[0011] S5. Convey the onion flakes to a hoist through a conveyor belt, and convey the onion flakes to a color sorter through the hoist for color sorting. Then, convey the color-sorted onion flakes to the inside of a hopper through a conveyor belt.

[0012] S6. The machine performs inner packaging and outer packaging on the onion crisps inside the hopper, places the packaged onion crisps on the conveyor belt, conducts metal detection on the onion crisps on the surface of the conveyor belt, and then stores the onion crisps that pass the detection in the warehouse.

[0013] Furthermore, in the raw material processing section, the loss due to manual root cutting and peeling is 15%, the loss due to stone removal machine cleaning is 5%, the loss due to slicing by the slicing machine is 60%, the losses due to cutting and dicing by the chopping machine are 50% respectively, and the flour mixing by the dough mixer increases by 5%.

[0014] Furthermore, the oil pan is provided with a temperature monitoring device, and the temperature monitoring device is electrically connected to the temperature control device. Among them, the temperature control device adjusts the heat to be increased according to the temperature detected by the temperature monitoring device, and its calculation formula is:

[0015]

[0016] In the formula, θ is the heat to be increased in the oil pan; m is the mass of the oil inside the oil pan, with the unit of kg; c is the specific heat capacity of the oil, with the unit of J / (kg·°C); Δtα is the thermal conductivity of the oil, with the unit of W / (m·K); A is the mass of the diced onions, with the unit of kg; C is the temperature when the diced onions enter the oil pan; α A is the thermal conductivity of the onions, with the unit of W / (m·K); ρ is the density of the oil, with the unit of kg / m 3 .

[0017] Furthermore, fans are provided on both sides of the conveyor belt arranged between the oil flinging pan and the color sorter, and a hollow protective plate is arranged on the surface of the conveyor belt.

[0018] Furthermore, a metal detection device is arranged on the surface of the conveyor belt in the packaging section, and the detection chamber of the metal detection device is arranged on the outer surface of the conveyor belt.

[0019] Furthermore, the internal temperature of the oil pan in the processing section is 150 - 180 °C during operation.

[0020] Furthermore, after the onion crisps are fried, dry flour is sprayed on them for oil flinging, and after the oil flinging is completed, the onion crisps are crushed. After the onion crisps are stored in the warehouse, the environment needs to be kept dry and sealed.

[0021] The beneficial effects of a frying process for onion crisps of the present invention are:

[0022] In the present invention, the onion is subjected to root cutting, peeling, cleaning, slicing, cutting, and dicing through the raw material processing part, so that the onion can be fully processed. Then, the onion is mixed with powder and fried through the processing part to prepare onion flakes. After that, the qualified onion flakes are selected through air cooling and color sorting. Subsequently, the onion flakes are packaged by a machine, and a metal detection device is used to detect whether the metal content in the onion flakes exceeds the standard. Through multiple detection devices in this application, the quality of the onion flakes is improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The present invention will be further described in detail below with reference to the drawings and specific implementation methods.

[0024] Figure 1 It is a schematic structural diagram of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0025] The present invention will be described in detail below with reference to the drawings and embodiments. It should be noted that, without conflict, the embodiments in the present application and the features in the embodiments can be combined with each other.

[0026] As Figure 1 shown, according to one aspect of the present invention, a processing technology for fried onion flakes is provided, including a raw material processing part, a processing part, and a packaging part, characterized in that: the processing part includes manual root cutting, peeling, cleaning, slicing, cutting, and dicing; the processing part includes powder mixing, frying, air cooling, and color sorting; the packaging part includes inner packaging, outer packaging, metal detection, and warehousing.

[0027] In this embodiment, the following steps are included:

[0028] S1. Manually cut the roots and peel the onions, and place the onions into a stone remover to clean the onions;

[0029] S2. Convey the cleaned onions to a slicing machine and a chopping machine in sequence through a conveyor belt to slice, cut, and dice the onions. After that, convey the diced onions to a centrifugal dehydrator through a conveyor belt to dehydrate, and then convey them to a storage bin for storage;

[0030] S3. Convey the onion dices in the storage bin to a dough mixer to mix with powder, and convey the onion dices to an oil pan to fry for 15 minutes to prepare onion flakes;

[0031] S4. Convey the fried onion flakes to a draining oil pan, and accelerate the oil draining process through a vibrating screen inside the draining oil pan. After the oil draining is completed, place the onion flakes on the surface of a conveyor belt, and cool the onion flakes through a fan;

[0032] S5. Convey the onion flakes to the elevator through a conveyor belt, and then convey the onion flakes to the color sorter through the elevator for color sorting. After that, convey the color-sorted onion flakes to the inside of the hopper through a conveyor belt;

[0033] S6. Internally and externally package the onion flakes inside the hopper by a machine, place the packaged onion flakes on the conveyor belt, and conduct metal detection on the onion flakes on the surface of the conveyor belt. After that, store the onion flakes that pass the detection in the warehouse.

[0034] In this embodiment, in the raw material processing part, the loss of manual root cutting and peeling is 15%, the loss of cleaning by the stone remover is 5%, the loss of slicing by the slicing machine is 60%, the losses of cutting and dicing by the chopping machine are 50% respectively, and the flour mixing by the dough mixer increases by 5%.

[0035] In this embodiment, the oil pan is provided with a temperature monitoring device, and the temperature monitoring device is electrically connected to the temperature control device. Among them, the temperature control device adjusts the required additional heat according to the temperature detected by the temperature monitoring device, and its calculation formula is:

[0036]

[0037] In the formula, θ is the additional heat required for the oil pan; m is the mass of the oil inside the oil pan, with the unit of kg; c is the specific heat capacity of the oil, with the unit of J / (kg·°C); Δtα is the thermal conductivity of the oil, with the unit of W / (m·K); A is the mass of the diced onions, with the unit of kg; C is the temperature when the diced onions enter the oil pan; α A is the thermal conductivity of the onions, with the unit of W / (m·K); ρ is the density of the oil, with the unit of kg / m 3 .

[0038] In this embodiment, fans are arranged on both sides of the conveyor belt between the oil flinging pan and the color sorter, and a hollow protective plate is arranged on the surface of the conveyor belt.

[0039] In this embodiment, a metal detection device is arranged on the surface of the conveyor belt in the packaging part, and the detection chamber of the metal detection device is arranged on the outer surface of the conveyor belt.

[0040] In this embodiment, the internal temperature of the oil pan in the processing part is 150 - 180 °C during operation.

[0041] In this embodiment, after the onion flakes are fried, dry flour is sprayed for oil flinging, and after the oil flinging is completed, the onion flakes are crushed. After the onion flakes are stored in the warehouse, the environment needs to be kept dry and sealed.

[0042] Certainly, the above description is not a limitation of the present invention, and the present invention is not limited to the above examples either. Changes, modifications, additions or substitutions made by those of ordinary skill in the art within the scope of the essence of the present invention also fall within the protection scope of the present invention.

Claims

1. A process for processing fried onion crisps, comprising a raw material processing part, a processing part and a packaging part, characterized in that: The processing part includes manual cutting and peeling, cleaning, slicing, cutting and dicing, the processing part includes powder mixing, frying, air cooling and color sorting, and the packaging part includes inner packaging, outer packaging, metal detection and warehousing.

2. A process for processing fried onion crisps according to claim 1, characterized in that: The following steps are involved: S1, manually cutting and peeling the onions, and placing the onions in a stone remover to clean the onions; S2, the cleaned onions are transported to a slicer and a chopper in sequence by a conveyor belt, the onions are sliced, cut and diced, and then the diced onions are transported to a dryer by a conveyor belt to be dried, and then transported to a storage bin for storage; S3, conveying the diced onions in the storage bin to a dough mixer through a conveyor belt to mix the dough, and conveying the diced onions to an oil pan to fry for 15 minutes, thereby preparing onion crisps; S4, conveying the fried onion crisps to the oil-throwing pot, accelerating the oil-throwing process through the vibrating screen inside the oil-throwing pot, and placing the onion crisps on the surface of the conveyor belt after the oil-throwing is completed, and cooling the onion crisps by a fan; S5, conveying the onion crisps to the elevator through a conveyor belt, and conveying the onion crisps to the color sorter through the elevator for color sorting, and then conveying the onion crisps after color sorting to the inside of the hopper through a conveyor belt; S6. The onion crisps in the hopper are packaged inner and outer by a machine, and the packaged onion crisps are placed on a conveyor belt. The onion crisps on the surface of the conveyor belt are metal-detected, and then the onion crisps that have passed the detection are stored in a warehouse.

3. The process for making fried onion crisps according to claim 1, characterized in that: In the raw material processing part, manual cutting and peeling loss is 15%, stone remover cleaning loss is 5%, slicer slicing loss is 60%, chopper cutting and dicing loss are 50% respectively, and the noodle mixer mixing powder increases by 5%.

4. The process for making fried onion crisps according to claim 1, characterized in that: The oil pan is provided with a temperature monitoring device, and the temperature monitoring device is electrically connected to the temperature control device, wherein the temperature control device adjusts the required additional heat according to the temperature detected by the temperature monitoring device, and the calculation formula is: In the formula, θ is the amount of heat required to add to the oil pan; m is the mass of the oil inside the oil pan, in kg; c is the specific heat of the oil, in J / (kg.℃); Δtα is the thermal conductivity of the oil, in W / (mK); A is the mass of the diced onion, in kg; C is the temperature of the diced onion when it enters the oil pan; α A is the thermal conductivity of onion, in W / (mK); ρ is the density of oil, in kg / m 3 .

5. The process for making fried onion crisps according to claim 1, characterized in that: Fans are arranged on both sides of the conveyor belt arranged between the oil-throwing pot and the color sorter, and a hollow protective plate is arranged on the surface of the conveyor belt.

6. The process for making fried onion crisps according to claim 1, characterized in that: The surface of the conveyor belt provided with the packaging part is provided with a metal detection device, and the detection cabin of the metal detection device is provided on the outer surface of the conveyor belt.

7. The process for making fried onion crisps according to claim 1, characterized in that: The internal temperature of the oil pan arranged in the processing part is 150-180°C during operation.

8. The process for making fried onion crisps according to claim 1, characterized in that: After the onion crisps are fried, dry flour is sprayed on them and the oil is shaken off. After the oil is shaken off, the onion crisps are crushed. After the onion crisps are stored, the environment needs to be kept dry and sealed.

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