CN100417339C - Non-fried quick-frozen potato food and its processing method - 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 present invention relates to a kind of quick-frozen potato food, relate in particular to a kind of processing method of non-fried quick-frozen potato.

Background technology:

The tradition quick-frozen potato is the raw material of fast food restaurant's French fries and potato chips, all be to adopt peeling, cutting, boiling, drying, processes fried and quick-frozen to form, it is that American-European countries for a long time, also is the semi-finished product of a kind of popular fast food of China recent years and leisure food, is the quick-frozen potato of only form so far.

But there are many shortcomings in this quick-frozen potato:

1, purposes is single: only be confined to make fast food and leisure food, i.e. potato chips and French fries.

2, ingredient requirement harshness: the fried potato that is used to make French fries, potato chips, requirement to raw material is very strict, it requires the water content of raw material low, content of reducing sugar is low, dry matter content is high, density is big, just can make the normal fried quick-freezing potato of color.The potato kind that reaches these indexs has only the Atlantic Ocean (being used to make potato chips) and Xia Bodi (being used to make French fries), and other a large amount of potato kind, the particularly China extensively native country kind of plantation but can't be utilized.

3, in preserving process, oxidation in various degree can take place in its grease, causes the generation of poisonous and harmful substance, has a strong impact on the healthy of human body.

4, according to state's researchs in recent years such as Sweden, Britain, Norway, the U.S., Australia, New Zealand, Canada, in the frying course of potato food, form virulent acrylamide easily.Prove that now this material can cause mammalian cell genetic mutation and chromosome abnormality, can make male mice scrotum, thyroid gland, adrenal gland, uterus produce tumour.Can also cause the human nerve infringement, even the people is paralysed, and even make the people carcinogenic.

5, the easy generation oxidation in storage of fried potato food is breathed out to cash and is resembled, and the time is long more, breathes out realization and resembles serious more.Breathe out when becoming serious, peculiar smell appears in product, until not eating.Therefore, short according to the quick-freezing frying storage of potato phase of this method processing, the possibility that local flavor degenerates is big.

6, product has absorbed 30%～40% edible oil in frying course, so the oil content height of product, the processing cost height.Simultaneously, so high oil content causes the generation of puppy fat easily, is harmful to health.

Summary of the invention:

Technical problem to be solved by this invention is: at above-mentioned the deficiencies in the prior art, a kind of processing method of non-fried quick-frozen potato is provided, can simplifies technology, reduce cost, reduce inner brown stain and loss of nutritive components, prolong the storage life of product simultaneously.

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 quick-frozen potato, and 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 frozen 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, preservation: chilled storage under-18～-20 ℃ of temperature.

The present invention need select not through the water logging bubble when selecting potato, does not germinate, turns green and rot the potato kind of suitable processing; Simultaneously the potato ball of choosing is preserved in the dry environment that cools, noted reasonable pile, so that ventilation and heat.

The present invention can be poured over potato in the centrifugal skinning machine when peeling and carry out, and uses the potato piece in the clear water washer simultaneously, to get rid of scurf and booty.

The present invention adopts different heat treatment according to the potato thickness when heat-treating, same other potato of level is heat-treated in same batch.Can make the polyphenol oxidase enzyme deactivation through Overheating Treatment, prevent that quick-frozen potato from browning phenomenon taking place during cold storage.The concrete grammar of enzyme of going out can be cooking process, also can be water-boiling method.But the height and the length of time of concrete heat treatment temperature should be decided according to the size of potato piece thickness.

The present invention is in cooling, during draining, can will use rapidly through heat treated potato below frozen water cooler or the water quench to 10 ℃.Remove the moisture on potato surface with oscillatory type draining machine or centrifugal draining machine.When quick-frozen, can adopt fluid bed single quick-freezing machine snap frozen.

The present invention is weighing, when packing, the potato after the quick-frozen can weighed according to different size, is divided into the packing of different sizes such as 500g, 1kg, 2kg, 5kg and 10kg.With polyethylene plastic bag or laminated film bag hermetic package.The extranal packing box carton.On packing case, indicate the name of an article, trade mark, net weight, date of manufacture, processing factory for information about, reserve temperature, eating method etc.

The present invention puts into packaged potato rapidly-18 ℃～-20 ℃ freezer preservation when cold storage.But preservation is more than 12 months under this temperature.Need to adopt-18 ℃ cold storage car or container transportation.Need in the refrigerator-freezer below-18 ℃, to sell.

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

1, instant: this quick-frozen potato is housed in the low temperature below-18 ℃ (comprising under the cold storage condition of domestic refrigerator), only need utilize defreezing by microwave oven 2～10min before edible, just can cook edible; After perhaps directly utilizing the micro-wave oven heating, mix again with edible after the batching seasoning.

2, of many uses: as both can be cooked into potato block, julienne potatoes, potato soup, and can be cooked into potato ball again.It both can cook edible separately, can cook the back with materials such as other meat such as beef again and eat, also can be edible after the batching seasoning.

3, the nutritional labeling loss is few: owing to preserve under the temperature below-18 ℃ for a long time, chemical reaction is subjected to strong inhibition under the low temperature, and therefore, the loss of its nutritional labeling such as vitamin C etc. is lacked than preservation under room temperature.

4, enzyme obtains deactivation: work in-process has adopted high-temperature process with enzyme-deactivating, thereby has suppressed the bad change of product at duration of storage.

5, preservation term is long, satisfy year-round supply: the low temperature of the storage conditions below-18 ℃ has suppressed breeding and the activity of microorganism, what prevent effectively that it from causing ruins, the activity of enzyme is destroyed simultaneously, therefore, product preservation for a long time at low temperatures can overcome the seasonality production of raw material and can not satisfy the difficulty of market to potato anniversary needs.

6, do not need fried link: owing to do not have fried link in the product processing, so the oil content of product is low, processing cost is low.

7, edible safety: fried because of not needing, so the product oil content is low, can not cause the obesity that human body causes because of the grease Excessive Intake; Also prevented to produce in the frying course possibility of noxious material acrylamide; There is not the generation of the harmful substance that the oxidation of grease causes yet, so edible safety.

8, cost is low, the economic benefit height: because need not be fried in the process, reduced the shared cost of grease; The leftover pieces loss is few, has reduced the waste of raw material; Product can be realized year-round supply after by Long-term Storage in addition, therefore can regulate the contradiction of seasonal supply and demand deficiency, and obtains good price.Therefore, in the dull season in the potato supply, can obtain higher benefit.

The specific embodiment:

Embodiment 1, gets potato 100kg, selected, cleaning, peeling after rinsing, clear water are soaked, is put in order, classification, with the potato after the classification in heat treatment under 100 ℃ the temperature after 15 minutes, be cooled to 20 ℃ rapidly with frozen water, drain surface moisture, last under-40 ℃ cryogenic temperature, make potato quick freezing in 30 minutes, freeze to the potato central temperature and reach-20 ℃, just obtain quick-frozen potato, and in-18 ℃ of preservations.

Embodiment 2, get potato 120kg, selected, cleaning, peeling after rinsing, clear water are soaked, is put in order, classification, with the potato after the classification in heat treatment under 115 ℃ the temperature after 10 minutes, be cooled to 20 ℃ rapidly with frozen water, drain surface moisture, last under-35 ℃ cryogenic temperature, make potato quick freezing in 30 minutes, freeze to the potato central temperature and reach-20 ℃, just obtain quick-frozen potato, and in-20 ℃ of preservations.

Embodiment 3, get potato 100kg, and heat treatment temperature is 110 ℃, and the time is 12 minutes, and cryogenic temperature is-38 ℃, and in-20 ℃ of preservations, all the other steps are poly-with embodiment 1.

Comparative examples: by the quick-frozen potato that prior art is produced, preservation under-10～-20 ℃ of temperature.

The foregoing description 1-3 sees the following form with the relevant analysis data result of comparative examples:

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.