Potato chip processing method

Abstract

The invention relates to food processing, in particular to a potato chip processing method, and aims to solve the problem that existing potato chips are single in taste, according to the scheme, special-shaped potato chips are produced through the procedures of wet material mixing, tabletting forming, deep-frying, dried chilli and chili oil preparation, oil spraying, mixed seasoning and bagging, the taste level richness of the potato chips is increased, the production efficiency is high, defective products are reduced, and the potato chip processing method has good development prospects.

Description

Technical Field

[0001] The present invention relates to food processing, in particular to a potato chip processing method. Background Art

[0002] Potatoes are the fourth largest food crop in the world after wheat, rice and corn. Their unique taste is deeply loved by people. Potato chips made with potatoes as raw materials are crispy and delicious, and are even more popular among consumers.

[0003] Currently, most potato chips on the market have a single shape, are regular thin slices, and are simply seasoned, mostly powder sprayed or oil-soaked. The taste is single and lacks complex flavors. This solution uses a special process to process potato chips. Summary of the Invention

[0004] In order to solve the above technical problems, the purpose of the present invention is to provide a potato chip processing method, which solves the problem that existing potato chips have a single taste.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is: a potato chip processing method, comprising the following steps:

[0006] S1. Wet material mixing: Mix the ingredients evenly and add water to form a dough;

[0007] S2. Sheeting: The dough is pressed by a multi-stage sheeting machine and rolled into thin slices;

[0008] S3 frying: the slices are placed in a frying device for frying, the frying device does not add a setting agent, by controlling the oil flow rate and temperature in the frying device, so that the slices achieve natural bending, bubbles, forming shaped potato chips;

[0009] S4. Preparation of dried chili and chili oil: Chopped chili, 1-2 cm long chili segments, and peanut oil were selected as raw materials, and the chili segments were fried in peanut oil to obtain fried chili segments; the chopped chili was fried in peanut oil to obtain fried chili segments; the fried chili segments and chili segments were quickly rotated and the oil was removed by an oil-spinning machine to obtain dried chili; the peanut oil fried in the chili segments was filtered and precipitated, and the upper layer of chili oil was filtered using a filter cloth to obtain chili oil;

[0010] S5. Oil pouring: The shaped potato chips are placed in the oil pouring device, and the prepared chili oil is poured on the surface of the shaped potato chips to obtain oil pouring potato chips;

[0011] S6 mixed seasoning: the obtained oil-drenched potato chips and dried peppers, seasonings are mixed seasoning;

[0012] S7. Bagging.

[0013] Traditional potato chips with regular shapes require the addition of citric acid to ensure product stability. In this solution, citric acid is not added in step S3. Under the influence of oil flow rate, special-shaped potato chips are formed. The oil-sprinkling process and the potato chips mixed with dried chilies have richer spicy layers. Peanut oil has a strong nutty aroma, which produces a unique complex aroma when combined with dried chilies. The fried chili oil is more mellow and bright red. After frying, the chili segments and chili pieces are quickly rotated in an oil-spinning machine for 8-10 seconds to spin out the oil, reducing the oil content in the chilies.

[0014] Furthermore, in step S1, the raw materials include, by weight, 60-70 parts of whole potato flour, 6 parts of potato starch, 6 parts of corn flour, 3-5 parts of white sugar, 1-3 parts of edible salt, 15-20 parts of distarch phosphate, and 60-80 parts of water, so that the moisture content of the dough after mixing is controlled at 35-37%. On the premise of ensuring the moisture content of the dough, in step S2, the thickness of the slice is controlled between 0.6-0.8 mm.

[0015] By adopting the above technical solution, the moisture content of the dough is reduced. Under the premise of the moisture content of the dough, the slices can be made thicker than the traditional thickness. The potato chips are thinner, the hardness is more prominent when fried with less moisture, and the potato chips have a better hard and crisp taste.

[0016] Furthermore, the raw materials also include 5-10 parts by weight of purple sweet potato flour.

[0017] By adopting the above technical solution, it is used for color adjustment and nutritional enhancement.

[0018] Furthermore, in step S3, the frying equipment includes a frying shell, a bottom trawl, a circulation pump and a control module are arranged in the frying shell, the bottom trawl is arranged below the oil surface with a limited spacing between 4mm and 6mm, and the composite potato chips are controlled to be fried in the upper oil area. The control module obtains the speed of the circulation pump and adjusts it to control the oil flow rate within the range of 1.35-2.1m / s. The control module also includes temperature control to control the oil temperature to be in the range of 168-175℃.

[0019] Furthermore, in step S4, when the chili segments are fried, the frying temperature is controlled at 150° C. and the frying time is 25 seconds, so that the fried chili segments are quickly dehydrated and the spicy aroma is stimulated, the chili is crispy but not burnt, the spiciness is mild, and the taste is crispy; when the chili pieces are fried, the frying temperature is controlled at 100-120° C. and the frying time is 10 minutes, so that the natural red pigment in the chili is fully extracted, and the fried chili oil is more mellow and the oil color is bright red.

[0020] Furthermore, in step S5, the oil sprinkling device includes an oil sprinkling housing, a net tray for placing potato chips is provided under the oil sprinkling housing, and a rotating drum is provided on the inner wall of the oil sprinkling housing. The rotating drum is connected to the oil supply equipment and throws oil droplets onto the potato chips through centrifugal force.

[0021] By adopting the above technical solution, the chili oil is allowed to penetrate into the texture of the potato chips, increasing the layered flavor of the potato chips. Compared with the traditional frying process, the oil pouring process controls the oil content.

[0022] Furthermore, the drum is connected to the motor and the control module. The control module obtains the drum speed and adjusts the drum speed between 2400-2500r / min. A temperature control module is set in the oil supply equipment to limit the oil temperature to between 55-60℃.

[0023] By adopting the above technical solution, under the action of the rotation of the drum, the oil droplets are subjected to a greater force when being thrown out, and are more easily broken into mist.

[0024] Furthermore, the drum is a concave disc structure with a concave angle of 10 degrees.

[0025] By adopting the above technical solution, it is easier to throw out the mist oil compared with a flat drum.

[0026] Furthermore, in step S6, 85%-90% potato chips, 5-6% dried chili peppers, and 5-6% compound seasoning are mixed and seasoned in the octagonal barrel, and the rotation frequency of the octagonal barrel is controlled at 35-60 Hz, and the mixing time is 2-3 minutes.

[0027] By adopting the technical solution, the potato chips, dried chili peppers and seasonings are fully mixed.

[0028] Furthermore, the octagonal barrel is a regular octagonal barrel, and a plurality of spaced protrusions are provided on the inner wall of the octagonal barrel.

[0029] By adopting the above technical solution, the protrusions form a barrier for the potato chips, and when the octagonal barrel rotates, a large amount of potato chips are prevented from always being deposited at the bottom of the barrel, resulting in uneven mixing.

[0030] Compared with the existing technology, the advantages of the present invention are: 1. The irregular potato chips are unique in shape compared with traditional potato chips. The irregular potato chips are formed randomly by the oil flow rate without adding a setting agent, thereby reducing the use of additives. Traditional regular potato chips need to add citric acid as a setting agent to ensure the stability of the product, while irregular potato chips do not need to add citric acid during the frying process; 2. Chili oil and dried chili are used to season potato chips through a special preparation process. The fried chili segments retain a certain complete shape, and their crisp texture can be felt when chewing, adding another crispy taste besides potato chips; the chili pieces are finer and will break together with the potato chips at the moment of biting, allowing the spicy taste to be released more quickly in the mouth, while increasing the granularity and complexity of the taste. The crispness of the potato chips themselves and the different textures of the two chilies complement each other, making the overall taste fuller and more layered, with a richer complex taste, meeting consumers' demand for complex flavor snacks and improving the product's taste level and flavor stability; 3. Optimize the oil ratio and oil sprinkling process, and the mist oil sprinkling device ensures that the flavor absorption capacity of potato chips is increased, realizing the quality controllability in industrial production; 4. The raw material ratio of potato chips reduces the weight of a single piece while reducing the moisture content of the wet embryo, making the potato chips more crispy; 5. By adopting this method to produce potato chips, the yield is increased by 5%, no defective products are produced in terms of morphology, the labor efficiency is improved by 25%, the energy efficiency is reduced by 2%, and the number of people employed on the production line is reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The present invention is a flow chart of potato chips preparation.

[0032] Figure 2 The present invention is a flow chart for preparing chili oil and dried chili. DETAILED DESCRIPTION

[0033] The present invention will be described in further detail below with reference to the accompanying drawings and embodiments.

[0034] Example 1: By Figures 1 to 2 A potato chip processing method is provided, comprising the following steps:

[0035] S1. Wet material mixing: Mix the raw materials evenly, add water and knead into dough, specifically: mix in parts by weight: 60-70 parts of whole potato flour, 6 parts of potato starch, 6 parts of corn flour, 3-5 parts of white sugar, 1-3 parts of table salt, 15-20 parts of distarch phosphate, and 60-80 parts of water to form a dough, and control the moisture content of the dough after mixing to 35%-37%;

[0036] S2. Sheeting: The dough is pressed through a multi-stage sheeting machine and, while maintaining a moisture content of 35%-37%, is rolled into sheets with a thickness of 0.6mm-0.8mm.

[0037] S3. Frying: The slices are placed in a frying device for frying. No citric acid is added to the frying device. By controlling the oil flow rate in the frying device within the range of 1.35-2.1 m / s and the oil temperature within the range of 168-175 ° C, the slices are naturally curved and bubbled to form shaped potato chips.

[0038] S4. Preparation of dried peppers and chili oil: Chopped peppers, 1cm-2cm long pepper segments, and peanut oil were selected as raw materials, and the pepper segments were fried in peanut oil. The oil temperature was controlled between 135°C and 150°C, and the frying time was controlled between 20s and 25s. The pepper segments were quickly dehydrated and the spicy aroma was stimulated to obtain fried pepper segments. The fried pepper segments were crisp but not burnt, with a mild spicy taste and a crisp taste. The chopped peppers were fried in peanut oil, and the frying temperature was controlled between 100°C and 120°C for a frying time of not less than 10 minutes to fully extract the natural red pigment in the peppers, and the fried pepper segments and primary chili oil were obtained. The fried pepper segments and pepper segments were quickly rotated and the oil was thrown away by an oil thrower for 8-10 seconds to obtain dried peppers, reducing the oil content in the dried peppers. The primary chili oil of the fried pepper segments was filtered and precipitated, and the precipitation time was not less than three days. After that, the upper chili oil was taken and filtered using a filter cloth to obtain chili oil. The chili oil was mellow and bright red.

[0039] S5. Oiling: placing the shaped potato chips into the oiling device, the oiling device includes an oiling housing, a net holder for placing potato chips is provided under the oiling housing, a drum is provided on the inner wall of the oiling housing, the drum is connected to a motor and a control module, the control module obtains the drum speed and adjusts the drum speed between 2400-2500r / min, the drum is connected to the oil supply device and the oil droplets are thrown on the potato chips by centrifugal force, the oil supply device includes a tank filled with chili oil and an oil pipeline, the chili oil in the tank is delivered to the drum through the oil pipeline, the prepared chili oil is used to perform oiling on the surface of the shaped potato chips to obtain oiled potato chips, the centrifugal force generated by the high-speed rotation of the drum makes the chili oil more tightly wrap the micropores on the surface of the potato chips, and at the same time penetrate into the texture of the dried chili, forming an "oily feel";

[0040] S6. Seasoning: The obtained oil-drenched potato chips, dried chili peppers, and seasonings are mixed in an octagonal barrel at a ratio of 85%-90 potato chips, 5-6% dried chili peppers, and 5-6% compound seasonings. The octagonal barrel is designed to generate local eddies at the corners, promoting the penetration of the seasonings between the dried chili peppers and the potato chips, ensuring that each potato chip is evenly coated with the seasonings. The barrel rotates at a frequency of 35-60 Hz, and the mixing time is 2-3 minutes.

[0041] S7. Bagging.

[0042] On the basis of the above embodiment, in step S1, the raw materials further include 5-10 parts by weight of purple sweet potato flour for color adjustment and nutritional enhancement.

[0043] Based on the above embodiment, in step S3, the frying equipment includes a frying shell, a bottom trawl, a circulation pump and a control module are arranged in the frying shell, the bottom trawl is arranged below the oil surface with a limited spacing between 4mm and 6mm, the potato chips are placed on the bottom trawl, and the composite potato chips are controlled to be fried in the upper oil area. The control module obtains the speed of the circulation pump and adjusts it to control the oil flow rate. The control module also includes temperature control to control the oil temperature.

[0044] On the basis of the above embodiment, in step S4, slightly spicy peppers are selected for the pepper segments, and Shizhu red high-spiciness peppers are selected for the pepper chopped pieces. The spicy taste released by the slightly spicy fried pepper segments is relatively mild and slow, which brings a gentle stimulation to the mouth and first creates a comfortable spicy atmosphere; while the spicy fried pepper chopped pieces are strong and direct, which instantly stimulates the taste buds during chewing and brings a strong spicy impact. The combination of the two makes the spiciness gradually transition from mild to strong, with distinct layers, enriching the taste experience when eating; the pepper segments are fried, and in addition to the spiciness, they also have a unique burnt aroma; the spicy pepper chopped pieces highlight the pure spiciness, and the two are integrated with the salty and potato aroma of the potato chips themselves. The burnt aroma enhances the mellowness of the overall aroma, and the spicy pepper chopped pieces stimulate appetite with a strong spiciness, making the flavor of the potato chips more rich and varied.

[0045] On the basis of the above embodiment, in step S5, the oil sprinkling device further includes an oil tank, which is arranged obliquely below the drum to guide the oil droplets dripping from the drum rather than atomized to the return oil tank below, so as to avoid dripping directly onto the surface of the potato chips and affecting the taste of the potato chips. The oil supply equipment also includes a temperature control module, which limits the oil temperature to between 55-60°C.

[0046] The drum is a concave disc structure with a concave angle of 10 degrees.

[0047] On the basis of the above embodiment, in step S6, the octagonal barrel is a regular octagonal barrel, and a plurality of spaced protrusions are provided on the inner wall of the octagonal barrel.

[0048] Although the preferred embodiments of the present invention have been described in detail above, it should be clearly understood that various modifications and variations are possible for those skilled in the art. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention are intended to be included within the scope of protection of the present invention.

Claims

1. A potato chip processing method, characterized in that: The following steps are involved: S1. Wet material mixing: Mix the ingredients evenly and add water to form a dough; S2. Sheeting: The dough is pressed by a multi-stage sheeting machine and rolled into thin slices; S3 frying: the slices are placed in a frying device for frying, the frying device does not add a setting agent, by controlling the oil flow rate and temperature in the frying device, so that the slices achieve natural bending, bubbles, forming shaped potato chips; S4. Preparation of dried chili and chili oil: Chopped chili, 1-2 cm long chili segments, and peanut oil were selected as raw materials, and the chili segments were fried in peanut oil to obtain fried chili segments; the chopped chili was fried in peanut oil to obtain fried chili segments; the fried chili segments and chili segments were quickly rotated and the oil was removed by an oil-spinning machine to obtain dried chili; the peanut oil fried in the chili segments was filtered and precipitated, and the upper layer of chili oil was filtered using a filter cloth to obtain chili oil; S5. Oil pouring: The shaped potato chips are placed in the oil pouring device, and the prepared chili oil is poured on the surface of the shaped potato chips to obtain oil pouring potato chips; S6 mixed seasoning: the obtained oil-drenched potato chips and dried peppers, seasonings are mixed seasoning; S7. Bagging.

2. The potato chip processing method according to claim 1, wherein In step S1, the raw materials include, by weight, 60-70 parts of whole potato flour, 6 parts of potato starch, 6 parts of corn flour, 3-5 parts of white sugar, 1-3 parts of edible salt, 15-20 parts of distarch phosphate, and 60-80 parts of water, so that the moisture content of the dough after mixing is controlled at 35-37%. Under the premise of ensuring the moisture content of the dough, in step S2, the thickness of the slice is controlled between 0.6-0.8 mm.

3. The potato chip processing method according to claim 2, wherein: The raw materials also include 5-10 parts of purple sweet potato flour by weight.

4. The potato chip processing method according to claim 1, wherein In step S3, the frying equipment includes a frying shell, in which a bottom trawl, a circulation pump and a control module are arranged. The bottom trawl is arranged below the oil surface with a limited spacing between 4mm and 6mm, and controls the composite potato chips to be fried in the upper oil area. The control module obtains the speed of the circulation pump and adjusts it to control the oil flow rate within the range of 1.35-2.1m / s. The control module also includes temperature control to control the oil temperature to be in the range of 168-175℃.

5. The potato chip processing method according to claim 1, wherein: In step S4, when the chili segments are fried, the frying temperature is controlled at 150° C. and the frying time is 25 seconds to obtain fried chili segments; when the chili pieces are fried, the frying temperature is controlled at 100-120° C. and the frying time is 10 minutes to obtain fried chili.

6. The potato chip processing method according to claim 1, characterized in that: In step S5, the oil sprinkling device includes an oil sprinkling housing, a net tray for placing potato chips is provided below the oil sprinkling housing, and a rotating drum is provided on the inner wall of the oil sprinkling housing. The rotating drum is connected to the oil supply equipment and throws oil droplets onto the potato chips through centrifugal force.

7. The potato chip processing method according to claim 6, characterized in that: The drum is connected to the motor and the control module. The control module obtains the drum speed and adjusts the drum speed between 2400-2500r / min. A temperature control module is set in the oil supply equipment to limit the oil temperature between 55-60℃.

8. The potato chip processing method according to claim 6, characterized in that: The drum is a concave disc structure with a concave angle of 10 degrees.

9. The potato chip processing method according to claim 1, characterized in that: In step S6, 85%-90% potato chips, 5-6% dried chili flakes, and 5-6% compound seasoning are mixed and seasoned in the octagonal barrel. The rotation frequency of the octagonal barrel is controlled at 35-60 Hz, and the mixing time is 2-3 minutes.

10. The potato chip processing method according to claim 9, characterized in that: The octagonal barrel is a regular octagonal barrel, and a plurality of spaced protrusions are arranged on the inner wall of the octagonal barrel.

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