104 results about "Chipped potatoes" patented technology

The invention provides an optimization method for reproduction of meat flavor of ham-flavored potato chips, and belongs to the technical field of food processing.According to the optimization method, reaction parameter optimization is guided by establishing a Maillard reaction precursor matching database, accurate control is achieved through a sectional temperature control Maillard reaction system, and the quality of ham-flavored potato chips is improved. The method comprises the following steps: monitoring the concentration of key flavor molecules in real time by using a gas chromatography-mass spectrometry technology, carrying out self-adaptive adjustment, and constructing a pre-adjustment flavor release rate matrix, a middle adjustment flavor release rate matrix, a post-adjustment flavor release rate matrix and a concentration distribution matrix to realize quantitative modeling of a flavor release process; sodium alginate-chitosan controlled release microcapsules are prepared by adopting a fluidized bed coating technology to adjust a flavor release time sequence, a double-layer optimization model based on a game theory is established to balance flavor intensity and production cost, and a flavor intensity evaluation model is constructed by combining an electronic nose technology to provide real-time quality feedback. The technical problem that the meat flavor release of ham-flavored potato chips is unstable is solved.

1. Name of the designed product: toy gun (potato chip). 2. Use of the designed product: for toy gun. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view.

The invention discloses a potato chip processing method based on spraying and baking and a product, and belongs to the technical field of food processing. The method comprises the following steps: providing pretreated potato strips; performing vacuum frying on the pretreated potato chips to obtain pre-fried potato chips; spraying slurry containing flavor substances on the surfaces of the pre-fried chips; the sprayed chips are baked; and cooling and packaging. Due to the adoption of a vacuum frying mode, the oil content of the product is obviously lower than that of a normal-pressure fried product; after the slurry is baked and cured, a layer of compact coating is formed on the surfaces of the potato strips, and flavor substances are firmly locked and are not easy to fall off, so that the product has good flavor firmness; and a coating formed by baking and curing the slurry can be used as a physical barrier, so that migration and precipitation of internal grease to the surface are effectively inhibited, the shelf life is prolonged, the fresh and cool appearance and stable taste of the product are kept, and the high-quality stability of the product is improved.

1. Name of the product in this design: Packaging bag (Ganyuan potato chips). 2. Purpose of this design: For packaging products. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

The utility model relates to the technical field of potato processing, especially a potato strip hydraulic cutting device, which pours water and potatoes into a conveying mechanism, conveys the water and potatoes through the conveying mechanism, makes the water and potatoes pass through a cutting mechanism, cuts the potatoes into strips through the cutting mechanism, discharges the cut potatoes and water, discharges the water into the conveying mechanism through a circulating mechanism for repeated use, thereby improving the practicability of the equipment; the utility model comprises a conveying mechanism; further comprising a cutting mechanism and a circulating mechanism, the cutting mechanism and the circulating mechanism are installed on the conveying mechanism; the conveying mechanism conveys the water and potatoes, the cutting mechanism cuts the potatoes, and the circulating mechanism circulates the water.

1. Name of the designed product: single shoulder bag (classic potato chip). 2. Use of the designed product: for packing articles. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best showing the design points: perspective view.

The invention discloses a low-fat composite potato chip and a preparation method thereof, and belongs to the technical field of food processing.The preparation method of the low-fat composite potato chip comprises the following steps that impurities and empty shells of tartary buckwheat are removed, and the tartary buckwheat is dried, smashed and the like to obtain tartary buckwheat powder; the tartary buckwheat powder is processed into the tartary buckwheat superfine powder with the particle size of 1-20 microns by adopting a micro-crushing technology. And preparing the composite potato chips from the following raw materials in parts by weight: 10-30 parts of tartary buckwheat superfine powder, 50-80 parts of potato whole powder, 10-20 parts of corn starch, 2-3 parts of table salt, 1-2 parts of white granulated sugar and 0.2-0.6 part of lecithin. After the raw materials are fully mixed, the raw materials are kneaded, rolled, cut, fried and cooled, and the potato chips are obtained. The problems that common composite potato chips are high in grease content and single in nutritional ingredient are solved, the taste of the composite potato chips is improved, and the composite potato chips are endowed with unique flavor. Meanwhile, the preparation method is simple, easy to operate and suitable for industrial production.

The invention discloses a rapid non-invasive detection method for active ingredients in a drying process of colored potatoes, and belongs to the technical field of agricultural product detection. The method comprises the following steps: firstly, acquiring colored potato chip samples which are treated by different drying processes and are at different drying degrees; secondly, acquiring an absorption coefficient, a reduced scattering coefficient and a fluorescence intensity spectrum of the colored potato slices, and performing physical and chemical testing on two active components, namely anthocyanin and total polyphenol, of the colored potato slices; carrying out correlation analysis on the multi-element optical characteristics and each physicochemical index; and finally, based on multi-element optical feature fusion under different spectrum pretreatment, establishing an anthocyanin and total polyphenol quantitative prediction model, and determining an optimal model. According to the method for detecting the active ingredients of the colored potatoes in the drying process, a novel rapid detection method can be provided for ingredients such as anthocyanin and total polyphenol of the potatoes under different drying processes and drying time nodes, sample pretreatment is not needed, and chemical reagents are not consumed.

The application provides a kind of gluing device for potato chip barrel production, relating to potato chip barrel technical field.The gluing device for potato chip barrel production, including base, the base is internally provided with transport mechanism, the base is provided with gluing mechanism above, the transport mechanism includes connecting block, placement plate and pull rod, the connecting block is fixedly installed on the base top, the placement plate is slidably connected in the inner wall surface of connecting block, the pull rod is slidably connected in the inner wall surface of connecting block, the pull rod is slidably connected in the inner wall surface of placement plate.This gluing device for potato chip barrel production solves the problem that the residual glue is easily dried on the conveyor belt when using the previous gluing device, and the operation is complicated and time-consuming when cleaning, which can avoid the glue remaining on the conveyor belt, and facilitate the disassembly and cleaning of the placement plate, thereby improving the production efficiency and cleaning efficiency, and prolonging the service life of the equipment.

The present application relates to the technical field of potato chip processing, in particular to a potato chip cutting machine for safe production, which comprises a collecting hopper and a rotating drum arranged inside the collecting hopper and having a vertical axis, a tray is arranged in the rotating drum and rotates relative to the rotating drum, a rotating column is arranged in the middle of the tray, and a plurality of centrifugal plates for pushing the material to centrifugal movement are arranged on the rotating column; the potato is rotated in the rotating drum by using the centrifugal force and repeatedly passes through the cutting of a plurality of vertical knives, so that the continuous slicing processing of the potato can be realized, the potato slices are cut into strips by the cross-cutting group arranged on each vertical knife, the potato can be quickly cut into strips, the continuity of operation is good, the quick cutting processing of a large amount of potatoes can be realized, the work efficiency is effectively improved, and the adaptability is good, so that the quick processing of potatoes of different specifications can be facilitated.

The potato chip drying box with the multi-layer overturning structure comprises a drying box body, a plurality of conveying net belts are installed on the inner wall of the drying box body, a residue removing mechanism is arranged in the drying box body, and the residue removing mechanism comprises an installation groove, a connecting block, a material screening plate, a filtering plate, an electric cylinder and a residue guiding groove. Mounting grooves are formed in the two sides of the inner wall of the drying box body correspondingly, connecting blocks are slidably connected into the two mounting grooves correspondingly, screening plates are fixedly mounted on the sides, close to each other, of the two connecting blocks correspondingly, and filtering plates are mounted on the inner walls of the screening plates. An electric cylinder is started to drive one connecting block to move in a mounting groove and can drive a screening plate to move back and forth, the screening plate moves to drive a filter plate to move back and forth, residues on the surfaces of dry potato chips in the screening plate can be screened, and then the residues are conveyed into a residue guide groove through the filter plate to be discharged. Therefore, residues in the dried potato chips can be removed, and the quality of the dried potato chips is improved.

The application discloses a potato chip and fried chicken forming and frying integrated forming device and relates to the technical field of food processing. The device specifically comprises an integrated base, a frying integrated groove arranged on the integrated base, a forming mechanism fixed on the integrated base, a boxing mechanism installed on the integrated base, a driving assembly installed on the integrated base, a frying box installed on the driving assembly and a limiting assembly symmetrically installed on the frying integrated groove. The forming mechanism is located above the front side of the frying integrated groove. The driving assembly is rotatably installed on the left side of the frying integrated groove. The boxing mechanism is installed on the right side of the frying integrated groove. The frying box is located between the frying integrated groove and the forming mechanism. The forming process and the frying process are integrated. Raw materials can be directly processed into finished fried food. Energy consumption is effectively reduced, and production efficiency is improved. Moreover, the forming mechanism and the frying mechanism are both automatic production processes, which ensure the quality of food production.

1. Name of the designed product: packing bag (potato chip). 2. Use of the designed product: used as a packing bag. 3. Design points of the designed product: in the pattern. 4. Picture or photo that best indicates the design points: design 1 front view. 5. Left and right tilt views of design 1, design 2, design 3, design 4, and design 5 have been embodied in other views, and the left and right tilt views of design 1, design 2, design 3, design 4, and design 5 are omitted. 6. Design 1 is designated as the basic design.

This utility model discloses a high-efficiency intelligent potato chip frying device, including a frying boiler. A set of electric push rods is connected to the outer surface of the frying boiler, and one end of each set of electric push rods is connected to a cover plate. A discharge conveyor is connected to one side of the frying boiler, and a power motor is connected to the same side. A reducer is connected to the same side of the power motor, and the reducer is fixedly connected to the same side of the discharge conveyor. A set of warning lights is connected to the outer surface of the frying boiler. This device automatically lifts the cover plate using the pushing force of the electric push rods, reducing manual labor and facilitating internal maintenance of the frying boiler. Furthermore, the rotation of the power motor and the reduction speed of the reducer drive the discharge conveyor to automatically discharge the finished potato chips, avoiding the need for manual retrieval which is physically demanding and improving retrieval efficiency.

1.The name of the present design product: packaging bag (French fries). 2.The use of the present design product: used for snack packaging. 3.The design points of the present design product: the pattern of the product. 4.The picture or photo that best shows the design points: design 1 front view. 5.The present design product is a plane product, omit design 1 left view; the present design product is a plane product, omit design 1 right view; the present design product is a plane product, omit design 1 top view; the present design product is a plane product, omit design 1 bottom view; the present design product is a plane product, omit design 1 perspective view; the present design product is a plane product, omit design 2 left view; the present design product is a plane product, omit design 2 right view; the present design product is a plane product, omit design 2 top view; the present design product is a plane product, omit design 2 bottom view; the present design product is a plane product, omit design 2 perspective view; the present design product is a plane product, omit design 3 left view; the present design product is a plane product, omit design 3 right view; the present design product is a plane product, omit design 3 top view; the present design product is a plane product, omit design 3 bottom view; the present design product is a plane product, omit design 3 perspective view; the present design product is a plane product, omit design 4 left view; the present design product is a plane product, omit design 4 right view; the present design product is a plane product, omit design 4 top view; the present design product is a plane product, omit design 4 bottom view; the present design product is a plane product, omit design 4 perspective view; the present design product is a plane product, omit design 5 left view; the present design product is a plane product, omit design 5 right view; the present design product is a plane product, omit design 5 top view; the present design product is a plane product, omit design 5 bottom view; the present design product is a plane product, omit design 5 perspective view. 6.Design 1 is designated as the basic design.

This invention discloses a low-fat composite potato chip rich in tea polyphenols and its preparation method, belonging to the field of food processing technology. The composite potato chip is made from the following raw materials in parts by weight: 5-15 parts tea polyphenols, 60-80 parts potato flour, 15-20 parts corn starch, 2.5-7.5 parts white sugar, and 0.8-4.2 parts edible salt. The preparation method is as follows: first, tea polyphenols and corn starch are mixed and subjected to high-temperature and high-pressure hydrothermal treatment to obtain a tea polyphenol-starch complex; then, the tea polyphenol-starch complex is thoroughly mixed with other raw materials, kneaded, rolled, and divided to obtain a raw material, which is then fried and cooled to obtain the aforementioned composite potato chip. The addition of tea polyphenols, on the one hand, imparts more health-promoting factors to the potato chips, and on the other hand, reduces the fat content of the composite potato chips.

1. Name of the designed product: bowl (potato chip bowl). 2. Use of the designed product: the designed product is used for tableware. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view.

The invention relates to the technical field of dried sweet potato preparation, and discloses a drying device for dried sweet potato preparation, drying hot air is blown from the middle of the bottom side of an inner cavity of a drying box base through an air outlet groove base, and efficient hot air circulation can be formed in the drying box base in cooperation with air suction and drainage of an air inducing groove base, so that the hot air can fully circulate in a drying cavity, and the drying efficiency is improved. During work, fresh air is fed from the edge through the air inlet groove base, rising water vapor is pumped and discharged from the middle through the air draft groove base, internal and external two-way ventilation circulation is formed in an inner cavity of the drying box base, efficient discharging of the water vapor in the drying box base can be achieved while fresh air is introduced, and the drying efficiency is improved. The drying speed of the sweet potatoes is increased, a multi-layer drawable drying storage structure is adopted, and the drying plate is in butt joint with a butt joint guide groove in the upper part of the guide frame seat through a butt joint guide wheel, so that the cleaning and maintenance convenience of the drying plate can be improved while the sweet potato slices are convenient to take and place.

Apparatus for washing and lipophilic preconditioning potato slices 110 for potato crisps comprising a water bath, an oil bath and a belt assembly 320 comprising upper and lower endless belts 321, 322,

Apparatus for washing and lipophilic preconditioning potato slices 110 for potato crisps comprising a water bath, an oil bath and a belt assembly 320 comprising upper and lower endless belts 321, 322,

The utility model relates to the technical field of dried sweet potato sorting, and discloses a dried sweet potato sorting device capable of automatically screening and grading, which comprises a conveying mechanism, a conveying chain plate is arranged in the conveying mechanism, a plurality of groups of mounting rods are fixedly mounted on the outer wall of the conveying chain plate, and movable grooves are respectively formed in the upper side surfaces of the plurality of groups of mounting rods; the upper ends of the mounting rods located above each group of movable grooves are fixedly connected with a group of fixing blocks respectively, the multiple mounting plates can be fixed through the conveying chain plate, the arrangement of the movable grooves can facilitate the movement of the placing shell, and then when the dried sweet potatoes are conveyed to the electronic scale in the placing shell, the electronic scale is used for weighing, so that the dried sweet potatoes can be conveniently placed in the placing shell. And after sorting, an external equipment scrap collecting groove is formed in the radian end of the conveying mechanism, then the dried sweet potato scraps in the corresponding electronic scale and the containing shell are blown away under the cooperation of a draught fan, and the sorting accuracy of the dried sweet potatoes is improved.

The slicing device for potato chip processing comprises a cutting box, a slicing component, a supporting plate, a collecting box, a feeding pipe, a mounting plate and a handle, the cutting box is provided with a guide groove matched with the supporting plate, the mounting plate is provided with a first sliding groove, the first sliding groove is provided with a first spring, and the cutting box is provided with a second spring. The first spring is provided with a limiting block matched with the first sliding groove, the supporting plate is provided with a limiting groove matched with the limiting block, the mounting plate is provided with a second sliding groove, the second sliding groove is provided with a second spring, the second spring is provided with a sliding piece matched with the second sliding groove, and the sliding piece is provided with a sliding groove matched with the sliding piece. The sliding piece is provided with a pressing rod and a sliding rod, and the limiting block is provided with an interaction block matched with the sliding rod. The guide groove is provided with a fixing block, the fixing block is provided with a third spring, and the third spring is provided with a sliding block matched with the guide groove.

1. Name of the designed product: packing box (resistant to potato chip shape ice cream). 2. Use of the designed product: for packing ice cream. 3. Design points of the designed product: in the combination of shape, pattern and color. 4. Picture or photo showing the design points most: assembly 1 perspective view. 5. The designed product contains color. 6. Other circumstances that need to be explained: the designed product is an assembly product, assembly 1 is the outer packing of ice cream, and assembly 2 is the inner packing of ice cream.

This provides a method for adding a savory flavor to sweet potato chips. [Solution] A method for producing fragrant sweet potato chips without impairing their value as food is disclosed, comprising a slicing step of cutting sweet potatoes into rounds, a frying step of frying the rounds, and a roasting step of roasting the fried rounds until the surface color changes and a fragrant aroma is imparted.

The present application belongs to the technical field of food processing and quality detection, and particularly relates to a method and system for determining the end point of fried potato chips. The method controls multiple different wavelength light sources to illuminate potato chip samples in turn, collects image responses of the same sample under different wavelengths, constructs multi-band response characteristics in the frying process of potato chips, establishes a frying state and end point determination model, realizes the determination of the states of unfinished potato chips, near end point, reaching end point and over frying, and can more fully reflect the surface color change, structure change, browning change and ripening state change of potato chips in the frying process.

1. The name of the design product: packaging bag (small potato chip series). 2. The use of the design product: for packaging food. 3. The design points of the design product: in the combination of patterns and colors. 4. The picture or photo that best indicates the design points: design 1 front view. 5. The design for which protection is sought includes color. 6. The design product is a thin product, and the left view, right view, top view and bottom view of design 1, design 2, design 3 and design 4 are omitted. 7. Design 1 is designated as the basic design.

The invention belongs to the technical field of food processing, and discloses potato chips capable of regulating flavor release based on morphology and a preparation method of the potato chips. The potato chips have a non-planar three-dimensional corrugated structure, the wavelength of the corrugated structure is 5.5-6.5 mm, and the amplitude of the corrugated structure is 3.9-4.1 mm; and the hardness of the potato chips is 3.5 to 4.5 N. The time for the key flavor substances of the potato chips to reach the maximum release concentration is obviously delayed compared with that of plane potato chips, and the release curve is more stable. The sense organ dominance of the deep-fried flavor of the potato chips disclosed by the invention is obviously higher than that of plane potato chips and commercially available corrugated potato chips, and the fact that the flavor durability is fundamentally improved is proved. It is proved that a significant quadratic term relationship exists between the hardness of the potato chips and the total release amount of the key flavor substances, and a deterministic theoretical basis and an industrializable parameter window are provided for accurate regulation and control of flavor release through morphological engineering.