CN100417339C - A kind of processing method of non-fried quick-frozen potato - Google Patents

Abstract

The present invention discloses a kind of non-fried quick-frozen potato food and its production method. Said production method includes the following steps: screening, washing, peeling, soaking in pure water, sorting, making heat treatment, using cooling water to quickly cool, draining, finally quickly-freezing potato so as to obtain the invented quick-frozen potato food.

Description

A kind of processing method of non-fried quick-frozen potato

Technical field:

The invention relates to a quick-frozen potato food, in particular to a non-fried quick-frozen potato processing method.

Background technique:

Traditional quick-frozen potatoes are the raw materials for French fries and potato chips in fast food restaurants. They are all processed by peeling, cutting, cooking, drying, frying and quick-freezing. The semi-finished product of very popular fast food and snack food is the only form of quick-frozen potatoes so far.

However, there are many disadvantages of this quick-frozen potato:

1. Single use: only limited to making fast food and snack food, that is, fried potato chips and French fries.

2. Strict raw material requirements: Fried potatoes used to make French fries and potato chips have very strict requirements on raw materials. It requires raw materials with low water content, low reducing sugar content, high dry matter content, and high density to produce Deep-fried quick-frozen potatoes of normal color. The only potato varieties that meet these indicators are Atlantic (used to make potato chips) and Charpotte (used to make French fries), and a large number of other potato varieties, especially the native varieties that are widely planted in our country, cannot be used.

3. During the preservation process, the oil will be oxidized to varying degrees, resulting in the production of toxic and harmful substances, which will seriously affect the health of the human body.

4. According to recent studies in Sweden, the United Kingdom, Norway, the United States, Australia, New Zealand, Canada and other countries, toxic acrylamide is easily formed during the frying process of potato foods. It has been proven that this substance can cause gene variation and chromosomal abnormalities in mammalian cells, and can cause tumors in the scrotum, thyroid, adrenal gland, and uterus of male mice. It can also cause human nerve damage, even paralysis, and even cancer.

5. Fried potato food is prone to oxidation and transformation during storage, and the longer the time, the more serious the phenomenon of transformation will be. When it becomes serious, the product will have a peculiar smell until it becomes inedible. Therefore, the quick-frozen fried potatoes processed according to this method have a short storage period and a high possibility of flavor deterioration.

6. The product absorbs 30% to 40% of edible oil during frying, so the product has a high oil content and high processing cost. At the same time, such a high oil content can easily lead to the occurrence of obesity in children, which is harmful to human health.

Invention content:

The technical problem to be solved by the present invention is to provide a non-fried type quick-frozen potato processing method for the deficiencies of the above-mentioned prior art, which can simplify the process, reduce the cost, reduce the internal browning and the loss of nutrients, and at the same time prolong the production process. storage period.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of processing method of non-fried type quick-frozen potato, the method comprises the steps of following order:

1), select potatoes, wash with water;

2) Peel the cleaned potatoes, rinse them with clean water, and soak them in clean water immediately;

3) Sorting and grading: Sorting means removing bud eyes and discolored parts, and grading means grading according to the thickness and size of potatoes, and controlling the thickness difference of each level within 1cm;

4) heat-treating the graded potatoes at a temperature of 100-115° C. for 10-15 minutes to inactivate polyphenol oxidase;

5), rapidly cool the heat-treated potatoes to below 10°C with ice water, and drain the surface moisture;

6) Quickly freeze the drained potatoes: at a freezing temperature of -35 to -40°C, quickly freeze the potatoes within 30 minutes until the center temperature of the potatoes reaches below -18°C;

7) Weighing, packaging, and storage: freeze and store at -18 to -20°C.

When the present invention selects potatoes, it is necessary to select potato varieties suitable for processing that have not been soaked in water, have not germinated, turned green and rotted; meanwhile, store the selected potato pieces in a cool and dry environment, and pay attention to reasonable stacking. For ventilation and heat dissipation.

In the present invention, the potatoes can be dumped into a centrifugal peeler for peeling, and the potato pieces in the machine can be washed with clean water at the same time to get rid of dander and dirt.

When heat treatment is carried out in the present invention, different heat treatments are adopted according to the thickness of the potatoes, and potatoes of the same grade are heat treated in the same batch. Heat treatment can inactivate polyphenol oxidase and prevent quick-frozen potatoes from browning during frozen storage. The specific method of inactivating the enzyme can be a steaming method or a water boiling method. But the height of specific heat treatment temperature and the length of time should be decided according to the size of potato block thickness.

When the present invention is cooling and draining, the heat-treated potatoes can be quickly cooled to below 10 DEG C with an ice water cooler or cooling water. Use a vibratory drainer or centrifugal drainer to remove moisture from the surface of the potatoes. In quick freezing, a fluidized bed single quick freezing machine can be used for quick freezing.

When the present invention weighs and packs, the quick-frozen potatoes can be weighed according to different specifications and divided into packages of different sizes such as 500g, 1kg, 2kg, 5kg and 10kg. Sealed with polyethylene plastic bags or composite film bags. Cartons for outer packaging. Indicate the product name, trademark, net weight, production date, information about the processing plant, storage temperature, and eating method on the packaging box.

In the present invention, when frozen, the packaged potatoes are quickly stored in a freezer at -18°C to -20°C. It can be stored at this temperature for more than 12 months. It needs to be transported in a frozen truck or container at -18°C. It needs to be sold in a freezer below -18°C.

Compared with prior art, the advantage of the present invention is:

1. Convenience to eat: The quick-frozen potatoes are stored at a low temperature below -18°C (including household refrigerators). Before eating, you only need to thaw them in a microwave oven for 2-10 minutes before cooking and eating them; or directly use a microwave oven to heat them. , then mix with the ingredients to taste and eat.

2. Wide range of uses: it can be cooked into potato chips, potato shreds, potato soup, and potato cubes. It can be cooked alone, or cooked with other meat such as beef, or seasoned with ingredients.

3. Less loss of nutrients: due to long-term storage at a temperature below -18°C, chemical reactions are strongly inhibited at low temperatures, so the loss of nutrients such as vitamin C is less than that stored at room temperature.

4. Enzymes are inactivated: High temperature treatment is used to inactivate enzymes during processing, thereby inhibiting product deterioration during storage.

5. Long storage period, satisfying annual supply: the low temperature of storage conditions below -18°C inhibits the reproduction and activity of microorganisms, effectively prevents the spoilage caused by them, and at the same time destroys the activity of enzymes. Therefore, products can be stored at low temperatures. Long-term preservation can overcome the difficulty that seasonal production of raw materials cannot meet the market's annual demand for potatoes.

6. No frying link: Since there is no frying link in the product processing process, the product has low oil content and low processing cost.

7. Eating safety: Because there is no need for frying, the product has low oil content, which will not cause obesity caused by excessive intake of oil in the human body; it also prevents the possibility of producing toxic substance acrylamide during the frying process; There is no generation of harmful substances caused by the oxidation of oil, so it is safe to eat.

8. Low cost and high economic benefit: because no frying is required in the processing process, the cost of oil and fat is reduced; the loss of leftover materials is less, which reduces the waste of raw materials; in addition, the product can be supplied year after year after long-term storage, so the season can be adjusted Insufficient supply and demand contradiction, and get a good price. Therefore, higher benefits can be obtained in the off-season of potato supply.

Detailed ways:

Embodiment 1, get 100kg of potatoes, after selection, cleaning, peeling, rinsing, soaking in clear water, sorting and grading, after the grading potatoes are heat-treated at a temperature of 100°C for 15 minutes, they are quickly cooled to 20°C with ice water. ℃, drain the surface water, and finally freeze the potatoes quickly within 30 minutes at a freezing temperature of -40 ℃ until the center temperature of the potatoes reaches -20 ℃ to obtain quick-frozen potatoes and store them at -18 ℃.

Embodiment 2, get 120kg of potatoes, after selection, cleaning, peeling, rinsing, soaking in clear water, arrange and classify, heat treat the potatoes after classifying at a temperature of 115° C. for 10 minutes, and then cool them rapidly to 20°C with ice water. ℃, drain the surface water, and finally freeze the potatoes quickly within 30 minutes at a freezing temperature of -35 ℃ until the center temperature of the potatoes reaches -20 ℃ to obtain quick-frozen potatoes and store them at -20 ℃.

Embodiment 3, get potato 100kg, heat treatment temperature is 110 ℃, time is 12 minutes, freezing temperature is-38 ℃, and preserve at-20 ℃, all the other steps are the same as embodiment 1.

Comparative example: the quick-frozen potatoes produced according to the prior art are preserved at a temperature of -10～-20°C.

The relevant analysis data result of above-mentioned embodiment 1-3 and contrasting embodiment sees the following table:

Claims (1)

1. the processing method of a non-fried quick-frozen potato, it is characterized in that: this method comprises the step of following order:

1), select potato, clean with clear water;

2), the peeling potatoes after will cleaning, after the clear water rinsing, place clear water to soak immediately;

3), put in order, classification: eye, variable color part are promptly removed in arrangement, and classification promptly by the gap-gauge little progress row classification of potato, is controlled at every grade thickness difference in the 1cm;

4), with the heat treatment 10～15 minutes under 100～115 ℃ temperature of the potato after the classification, so that the polyphenol oxidase enzyme deactivation;

5), will be cooled to rapidly below 10 ℃ with cooling water through heat treated potato, and drain surface moisture;

6), with the potato snap frozen behind the draining: under-35～-40 ℃ cryogenic temperature, make potato quick freezing in 30 minutes, freeze to the potato central temperature and reach below-18 ℃;

7), weigh, packing, cold storage: chilled storage under-18～-20 ℃ of temperature.