Processing technology of fried garlic crisps

Abstract

The invention discloses a processing technology of fried garlic crisps, and belongs to the technical field of food processing. The method specifically comprises the following steps; s1, checking and accepting garlic raw materials; s2, root cutting; s3, breaking the petals; s4, performing peeling; s5, color sorting of the raw materials; s6, washing with water to remove impurities; s7, performing dicing; s8, mixing powder; s9, performing deep-frying; s10, air cooling is carried out; s11, color sorting of finished products; s12, carrying out inner packaging; s13, carrying out outer packaging; s14, metal detection is carried out; and S15, warehousing. The garlic crisps processed by the technology can be preserved for a long time, the taste of the garlic is not easy to change, meanwhile, the condition that the garlic is not easy to eat due to the spicy feeling brought by uncooked garlic can be avoided, and meanwhile, the number of the garlic crisps containing metal foreign matters is detected by counting the total amount of the garlic crisps every day and metal in the garlic crisps every day. And analyzing the data to obtain the quality index in the processing process of the garlic crisps, thereby obtaining the quality condition of the operation state of the garlic crisps processing equipment according to the quality index in the processing process of the garlic crisps.

Description

Technical Field

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

[0002] Garlic, also known as garlic bulb, garlic head, Hu garlic, single garlic, etc., is the bulb of the garlic plant of the Liliaceae family. There are many types of garlic. According to the color of the garlic skin, it can be divided into white garlic and purple garlic; according to the number of garlic cloves, it can be divided into large-clove varieties and small-clove varieties. Garlic is rich in nutrients. Every 100 grams of garlic contains 69.8 grams of water, 4.4 grams of protein, 0.2 grams of fat, 23.6 grams of carbohydrates, 5 milligrams of calcium, 44 milligrams of phosphorus, 0.4 milligrams of iron, and 3 milligrams of vitamin C. In addition, it also contains thiamine, riboflavin, niacin, allicin, citral, and trace elements such as selenium and germanium. Garlic contains about 0.2% volatile oil. The main component in the oil is allicin, which has a bactericidal effect. It is produced by the hydrolysis of alliin contained in garlic under the action of garlic enzyme. It also contains various thioether compounds composed of allyl, propyl, and methyl groups. Moreover, the "garlic amine" contained in garlic can promote the growth and development of children's brain cells, and its benefit to the brain is much stronger than that of vitamin B group. Research shows that garlic has the effects of powerful sterilization, preventing cardiovascular and cerebrovascular diseases, preventing tumors and cancers, reducing blood sugar, preventing diabetes, detoxifying and cleaning the intestines, and preventing gastrointestinal diseases.

[0003] However, garlic is collectively called the five pungent vegetables together with scallions, ginger, leeks, and Chinese chives. When eaten raw, it has a strong pungent taste and is not easy to eat. If it is cooked, it is not easy to be stored for a long time, and it is easy to change its taste and is not suitable for eating either. Therefore, it is a pity that garlic is generally only used for cooking. Although those skilled in the art have developed an extracted garlic essence, because it is a liquid drinking type, it cannot be eaten by consumers at any time, and there is no taste when drinking, and it cannot maintain the flavor of garlic bulbs. Summary of the Invention

[0004] Object of the Invention: The object of the present invention is to provide a processing technology for fried garlic crisps, which can solve the problems that garlic has a strong pungent taste when eaten raw and is not easy to eat, and if it is cooked, it is not easy to be stored for a long time, and it is easy to change its taste and is not suitable for eating.

[0005] Technical Solution: To solve the above technical problems, according to one aspect of the present invention, more specifically, it is a processing technology for fried garlic crisps, which specifically includes the following steps:

[0006] S1. Acceptance of garlic raw materials: Accept the garlic raw materials to be processed into fried garlic crisps to ensure that the garlic raw materials meet the requirements of the raw materials for processing fried garlic crisps;

[0007] S2. Root cutting: Operate on the garlic to remove the roots to improve the quality of subsequent processing;

[0008] S3. Clove separation: Operate to separate the garlic cloves, breaking the whole head of garlic into individual cloves;

[0009] S4. Peeling: Operate to remove the outer skin of the garlic;

[0010] S5. Raw material color sorting: Conduct color sorting on the garlic raw materials to remove the mildewed, saccharified or incompletely peeled cloves;

[0011] S6. Washing to remove impurities: Utilize the impact and dissolving ability of water flow to wash the surface of the garlic cloves to achieve the purpose of cleaning, and at the same time remove the impurities mixed in the garlic cloves;

[0012] S7. Dicing: Cut the garlic into small pieces with regular shapes and consistent sizes;

[0013] S8. Mixing with powder: Mix the cut garlic dices with powdery substances to prevent the garlic dices from sticking to each other during the frying process, thus maintaining the looseness and texture of the garlic crisps;

[0014] S9. Frying: Make the garlic crisps quickly become crispy through high-temperature oil, and remove the excess oil through a shaking oil pan;

[0015] S10. Air cooling: Cool the garlic crisps after removing the excess oil by frying through blowing with a fan;

[0016] S11. Finished product color sorting: Conduct color sorting on the finished garlic crisp products after air cooling to select the qualified garlic crisps;

[0017] S12. Inner packaging: Conduct inner packaging operation on the garlic crisps;

[0018] S13. Outer packaging: Conduct outer packaging operation on the garlic crisps after inner packaging;

[0019] S14. Metal detection: Use a metal detector to conduct safety inspection on the garlic crisp products to ensure that there are no metal foreign objects in the products;

[0020] S15. Warehousing: Put the qualified garlic crisps after metal detection into the warehouse for storage.

[0021] Furthermore, in the step S6, the method for removing impurities from the garlic cloves is to put the garlic cloves into a hopper, enter a stone remover through a conveyor belt to remove impurities, and then enter a screw conveyor for the next operation.

[0022] Furthermore, in the step S7, the dicing process is as follows: The garlic after washing to remove impurities passes through a large hopper and then enters a first screw conveyor, then enters a slicing machine through the screw conveyor for slicing, then enters a first dicing machine through a second screw conveyor for dicing, then enters a second dicing machine through a third screw conveyor for dicing, and then conducts powder mixing through the third screw conveyor.

[0023] Further, in the step S8, the powdery substance includes but is not limited to rice flour, wheat flour, and starch.

[0024] Further, in the step S9, the time for quickly crisping the garlic chips with high-temperature grease is 11 - 13 minutes.

[0025] Further, in the step S11, the finished product color selection standard is to remove the unqualified products with scorched garlic cloves from the finished products.

[0026] Further, in the step S14, during the metal detection process, the total amount of daily garlic chip finished products and the number of garlic chip finished products containing metal foreign objects detected by metal detection in the daily garlic chip finished products can be counted, and the quality index during the garlic chip processing process can be obtained by analyzing the above data:

[0027]

[0028] Thus, the quality index during the garlic chip processing process can reflect the quality of the operation state of the garlic chip processing equipment. The larger the quality index during the garlic chip processing process, the better the operation state of the garlic chip processing equipment; on the contrary, it indicates that the operation state of the garlic chip processing equipment is worse; where ZL is the quality index during the garlic chip processing process, ZN i is the total amount of daily garlic chip finished products, JN i is the number of garlic chip finished products containing metal foreign objects detected by metal detection in the daily garlic chip finished products, and n is the number of days in the statistical period.

[0029] Further, in the step S14, the threshold value of the quality index during the garlic chip processing process can be set, and whether to repair the garlic chip processing equipment can be determined by comparing the quality index during the garlic chip processing process with the threshold value of the quality index during the garlic chip processing process. If the quality index during the garlic chip processing process is less than the threshold value of the quality index during the garlic chip processing process, the production is stopped for repairing the garlic chip processing equipment; on the contrary, the garlic chip processing equipment is not repaired.

[0030] Beneficial effects: The garlic chips processed by this process can not only keep the garlic from spoiling for a long time, but also avoid the situation that the raw garlic is not easy to eat due to the pungency. At the same time, by counting the total amount of daily garlic chip products and the number of garlic chip products containing metal foreign objects detected by metal detection in the daily garlic chip products, and obtaining the quality index in the garlic chip processing process through the analysis of the above data: thus, the quality index in the garlic chip processing process can be used to judge the quality of the operation state of the garlic chip processing equipment. The larger the quality index in the garlic chip processing process, the better the operation state of the garlic chip processing equipment. On the contrary, it means that the operation state of the garlic chip processing equipment is worse. It can grasp the operation state of the garlic chip processing equipment in real time. By setting the threshold value of the quality index in the garlic chip processing process, and judging whether to repair the garlic chip processing equipment by comparing the quality index in the garlic chip processing process and the threshold value of the quality index in the garlic chip processing process, potential problems can be found and processed in time, avoiding the impact on the operation of the equipment and the processing of garlic chips due to untimely discovery. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 It is a process flow chart of garlic chip processing. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0032] To make the technical solutions of the present invention clearer, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0033] Example 1

[0034] First, the garlic raw materials are inspected and accepted. The garlic raw materials required for fried garlic chip processing are inspected and accepted to ensure that the garlic raw materials meet the raw material requirements for fried garlic chip processing, ensuring that the garlic raw materials meet the requirements for garlic chip processing, and thus ensuring the quality of garlic chip processing.

[0035] Then, the roots of the garlic are removed, the cloves are separated by breaking the whole head of garlic into individual cloves, and the outer skin is removed, which improves the quality of subsequent processing and facilitates subsequent operations. Then, the peeled cloves are color-sorted to remove the mildewed, saccharified or incompletely peeled cloves. By utilizing the impact and dissolving ability of water flow, the surface of the cloves is rinsed to achieve the purpose of cleaning. At the same time, the cloves are placed in a hopper and enter a stone remover through a conveyor belt to remove impurities, avoiding the influence of unclean cloves on the quality of the garlic chips. After the water washing and impurity removal are completed, the cloves enter the first auger through a large hopper, then enter a slicer through the auger, are sliced, enter the first dicing machine through the second auger, are diced, and enter the second dicing machine through the third auger to dice the garlic into small pieces with regular shapes and consistent sizes, further improving the quality of the garlic chips. The cut garlic dices are mixed with a powdery substance to prevent the garlic dices from sticking to each other during the frying process, thereby maintaining the looseness and texture of the garlic chips. The powdery substance includes but is not limited to rice flour, flour, and starch. The garlic chips are quickly crisped by high-temperature oil, and the excess oil is removed by a draining pan. The time for the high-temperature oil to quickly crisp the garlic chips is 11 - 13 minutes, and the optimal time is 12 minutes. After the fried garlic chips with excess oil removed are cooled by a fan blowing, the finished garlic chips after air cooling are color-sorted to remove the unqualified products with scorched cloves, and the qualified garlic chips are selected.

[0036] After the finished garlic chips are internally packaged and externally packaged, and the packaging is completed, a metal detector is used to conduct a safety inspection on the garlic chip products to ensure that the products do not contain metal foreign objects. During the metal detection process, the total amount of daily finished garlic chips and the number of finished garlic chips detected with metal foreign objects in the daily finished garlic chips can be counted, and the quality index during the garlic chip processing process can be obtained by analyzing the above data:

[0037]

[0038] Thus, the quality index during the garlic chip processing process reflects the pros and cons of the operating state of the garlic chip processing equipment. The larger the quality index during the garlic chip processing process, the better the operating state of the garlic chip processing equipment; on the contrary, it indicates that the operating state of the garlic chip processing equipment is worse. Among them, ZL is the quality index during the garlic chip processing process, ZN i is the total amount of daily finished garlic chips, JN i is the number of finished garlic chips detected with metal foreign objects in the daily finished garlic chips, and n is the number of days in the statistical period, so that the operating state of the garlic chip processing equipment can be grasped in real time.

[0039] Meanwhile, by setting the threshold of the quality index in the garlic flake processing process and comparing the quality index in the garlic flake processing process with the threshold of the quality index in the garlic flake processing process, it is determined whether to repair the garlic flake processing equipment. If the quality index in the garlic flake processing process is less than the threshold of the quality index in the garlic flake processing process, production is stopped for the repair of the garlic flake processing equipment; otherwise, the garlic flake processing equipment is not repaired, so as to timely discover potential problems and handle them, and avoid the untimely discovery from affecting the operation of the equipment and the processing of garlic flakes.

[0040] The above embodiments only represent several implementation manners of the present invention, and the description thereof is relatively specific and detailed, but it cannot be thus understood as a limitation on the scope of the present invention patent. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, several deformations and improvements can still be made, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the present invention patent shall be subject to the appended claims.

Claims

1. A processing technology for fried garlic crisps, characterized in that, Specifically, it includes the following steps: S1. Garlic raw material acceptance: Accept the garlic raw materials for fried garlic floss processing to ensure that the garlic raw materials meet the requirements of raw materials for fried garlic floss processing; S2. Root trimming: Operate on the garlic to remove the roots to improve the quality of subsequent processing; S3. Cloving: Operate on the garlic to break it into individual cloves; S4. Peeling: Operate on the garlic to remove the outer skin; S5. Raw material color sorting: Conduct color sorting on the garlic raw materials to remove cloves with mildew, saccharification or incomplete peeling; S6. Washing and impurity removal: Use the impact and dissolution ability of water flow to wash the surface of the cloves to achieve the purpose of cleaning, and at the same time remove the impurities mixed in the cloves; S7. Dicing: Cut the garlic into small pieces with regular shapes and consistent sizes; S8. Mixing with powder: Mix the cut garlic dices with powdery substances to prevent the garlic dices from sticking to each other during frying, so as to maintain the looseness and taste of the garlic floss; S9. Frying: Make the garlic floss quickly become crispy through high-temperature grease, and remove the excess grease through a shaking frying pan; S10. Air cooling: Cool the garlic floss after removing the excess grease by frying through blowing with a fan; S11. Final product color sorting: Conduct color sorting on the finished garlic floss after air cooling to select the qualified garlic floss; S12. Inner packaging: Operate on the garlic floss for inner packaging; S13. Outer packaging: Operate on the garlic floss after inner packaging for outer packaging; S14. Metal detection: Use a metal detector to conduct safety inspection on the garlic floss products to ensure that there are no metal foreign objects in the products; S15. Warehousing: Put the qualified garlic floss after metal detection into the warehouse for storage.

2. The processing technology of fried garlic crisps according to claim 1, characterized in that: In step S6, the method for removing impurities from the cloves is to put the cloves into a hopper, enter a stone remover through a conveyor belt to remove impurities, and then enter a screw conveyor for the next operation.

3. The processing technology of fried garlic flakes according to claim 1, characterized in that: In step S7, the dicing process is as follows: The garlic after washing and impurity removal enters the first screw conveyor after passing through a large hopper, then enters a slicing machine through the screw conveyor for slicing, then enters the first dicing machine through the second screw conveyor for dicing, and then enters the second dicing machine through the third screw conveyor for dicing, and then is mixed with powder through the third screw conveyor.

4. A processing technology of fried garlic crisps according to claim 1, characterized in that: In step S8, the powdery substances include but are not limited to rice flour, wheat flour, and starch.

5. A processing technology for fried garlic crisps according to claim 1, characterized in that: In step S9, the time for quickly making the garlic floss crispy through high-temperature grease is 11 - 13 minutes.

6. The processing technology of fried garlic crisps according to claim 1, characterized in that: In step S11, the final product color sorting standard is to pick out the unqualified products with scorched cloves in the final product.

7. A processing technology for fried garlic crisps according to claim 1, characterized in that: In step S14, during the metal detection process, the total amount of daily finished garlic floss products and the number of finished garlic floss products containing metal foreign objects detected by metal detection in the daily finished garlic floss products can be counted, and the quality index in the garlic floss processing process can be obtained through the analysis of the above data: Thus, the quality index in the garlic flake processing process reflects the quality of the operation status of the garlic flake processing equipment. The larger the quality index in the garlic flake processing process, the better the operation status of the garlic flake processing equipment. Conversely, it indicates that the operation status of the garlic flake processing equipment is worse. Among them, ZL is the quality index in the garlic flake processing process, and ZN i is the total amount of daily garlic flake products, and JN i is the number of garlic flake products detected with metal foreign objects in the daily garlic flake products, and n is the number of days in the statistical period.

8. A processing technology for fried garlic crisps according to claim 7, characterized in that: In step S14, the threshold of the quality index in the garlic floss processing process can be set, and whether to repair the garlic floss processing equipment can be determined by comparing the quality index in the garlic floss processing process with the threshold of the quality index in the garlic floss processing process. If the quality index in the garlic floss processing process is less than the threshold of the quality index in the garlic floss processing process, stop production for repairing the garlic floss processing equipment. Otherwise, do not repair the garlic floss processing equipment.

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