CN102551001A - Method for preparing purple sweet potato crispy chips - Google Patents
Method for preparing purple sweet potato crispy chips Download PDFInfo
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- CN102551001A CN102551001A CN2012100464115A CN201210046411A CN102551001A CN 102551001 A CN102551001 A CN 102551001A CN 2012100464115 A CN2012100464115 A CN 2012100464115A CN 201210046411 A CN201210046411 A CN 201210046411A CN 102551001 A CN102551001 A CN 102551001A
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Abstract
The invention discloses a method for preparing purple sweet potato crispy chips. The method comprises the following steps: picking raw materials, washing, peeling, slicing, blanching, cooling, draining, fast-freezing, deep-frying in oil under vacuum, deoiling and packaging. The purple sweet potato crispy chips have a crisp taste and a mellow fragrance, have the effects of clearing the bowels, eliminating toxins in the liver, lowering blood lipid level, reducing blood pressure, promoting digestion, protecting against oxidation and relieving constipation, are snacks beneficial for health and suitable for people of all ages, and have broad market prospects.
Description
Technical field
The present invention relates to food processing field, particularly be the preparation method of crisp of a kind of purple potato.
Background technology
Crisp flake ice the nice and cool mouthful of dark consumer of receiving like, the primary raw material that is used to produce crisp is milk powder, sugar, cream, emulsion stabilizer and essence etc., though have certain nutrition, does not have health care, can't satisfy the requirement of people to crisp health care.
Purple potato contains a large amount of water-soluble fibres; Higher FOS and more than 20 kind of human body essential amino acid and abundant mineral matter; Also contain calcium, iron, magnesium, zinc, potassium, selenium and other trace elements, the often edible propagation that can promote Bifidobacterium in the enteron aisle is improved microecological balance in the body; Play the gut purge stomach indirectly, separate the liver poison, the effect of reducing blood lipid, hypotensive, aid digestion, anti-oxidant and prevention constipation, be particularly suitable for diabetes patient and slimmer and eat.
Summary of the invention
The preparation method that a kind of purple potato that the purpose of this invention is to provide is crisp; This invention preparation method is simple; Crisp of the purple potato of processing has crisp, the aromatic flavour of mouthfeel; And the gut purge stomach, separating nutritional health functions such as liver poison, reducing blood lipid, hypotensive, aid digestion, anti-oxidant and prevention constipation, is the leisure food that suits the taste of both old and young, and has vast market prospect.
The present invention realizes through following technical scheme:
Raw material is selected → is washed peeling → section → blanching → cooling and drain → freezing lower temperature vacuum frying dehydration → de-oiling → packing → finished product
1, raw material is selected: select fresh, thickness medium purple potato, rejecting has disease and pest, mechanical damage and the rotten purple potato that goes rotten.
2, washing peeling: with dust, silt and the part microorganism etc. on the purple potato of cleaning and removing surface, manual peeling should be rejected underproof part during peeling.
3, section: section should be cut into disk or elliptical piece according to potato shape and potato block size, and thickness is 2.0～4.0mm, accomplishes that as far as possible size is consistent.
4, blanching: purple sweet potato chips is put into 90～95 ℃ of hot water that contain 1.0～3.0% salt and 0.2～0.4% anti-hematic acid, blanching 1～2min.
5, cool off, drain, quick-frozen: the purple potato section with after the blanching, be cooled to below 10 ℃ with clear water, cooled purple potato section drains away the water, and sends into that snap frozen to material central temperature reaches below-18 ℃ in the quick freezing repository.
6, vacuum frying, de-oiling: vacuum pressure 45～55kPa, 78～85 ℃ of oil temperature are utilized the direct de-oiling of deoiler of Vacuum frying machine after the fried end.
7, packing: adopt double-deck PE bag, and charge into the inert gas packing.
The specific embodiment
Embodiment
Select fresh, thickness is moderate, no disease and pest, mechanical damage and the rotten purple potato that goes rotten, with dust, silt and the part microorganism etc. on the purple potato of cleaning and removing surface, the manual peeling should be rejected underproof part during peeling; Being cut into thickness according to potato shape and potato block size is 2.0～4.0mm disk or elliptical piece, then purple sweet potato chips is put into 90～95 ℃ of hot water that contain 1.0～3.0% salt and 0.2～0.4% anti-hematic acid, blanching 1～2min; Purple potato section with after the blanching is cooled to below 10 ℃ with clear water, and cooled purple potato section drains away the water; Send into that snap frozen to material central temperature reaches below-18 ℃ in the quick freezing repository, just use vacuum frying, vacuum pressure 45～55kPa; 78～85 ℃ of oil temperature; Utilize the direct de-oiling of deoiler of Vacuum frying machine after the fried end, adopt double-deck PE bag, and charge into the inert gas packing.
Claims (1)
1. the preparation method that a kind of purple potato provided by the invention is crisp is characterized in that may further comprise the steps:
A, raw material are selected: select fresh, thickness medium purple potato, rejecting has disease and pest, mechanical damage and the rotten purple potato that goes rotten.
B, washing peeling: with dust, silt and the part microorganism etc. on the purple potato of cleaning and removing surface, manual peeling should be rejected underproof part during peeling.
C, section: section should be cut into disk or elliptical piece according to potato shape and potato block size, and thickness is 2.0～4.0mm, accomplishes that as far as possible size is consistent.
D, blanching: purple sweet potato chips is put into 90～95 ℃ of hot water that contain 1.0～3.0% salt and 0.2～0.4% anti-hematic acid, blanching 1～2min.
E, cool off, drain, quick-frozen: the purple potato section with after the blanching, be cooled to below 10 ℃ with clear water, cooled purple potato section drains away the water, and sends into that snap frozen to material central temperature reaches below-18 ℃ in the quick freezing repository.
F, vacuum frying, de-oiling: vacuum pressure 45～55kPa, 78～85 ℃ of oil temperature are utilized the direct de-oiling of deoiler of Vacuum frying machine after the fried end.
G, packing: adopt double-deck PE bag, and charge into the inert gas packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100464115A CN102551001A (en) | 2012-02-19 | 2012-02-19 | Method for preparing purple sweet potato crispy chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100464115A CN102551001A (en) | 2012-02-19 | 2012-02-19 | Method for preparing purple sweet potato crispy chips |
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| CN102551001A true CN102551001A (en) | 2012-07-11 |
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| CN2012100464115A Pending CN102551001A (en) | 2012-02-19 | 2012-02-19 | Method for preparing purple sweet potato crispy chips |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445121A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Sea sedge and purple sweet potato chips and preparation method thereof |
| CN103461911A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Preparation method of vegetable crisp of combination purple sweet potato and purple cabbage |
| CN103461913A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Blood-replenishing and qi-tonifying tremella purple sweet potato chip |
| CN103548989A (en) * | 2013-10-28 | 2014-02-05 | 浙江省农业科学院 | Processing method for quickly-frozen cassava blocks |
| CN103621942A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Pineapple and yoghourt taste purple sweet potato chips |
| CN104522580A (en) * | 2014-12-17 | 2015-04-22 | 浙江农林大学 | Preparation method of low-oil sweet potato chips |
| CN104642969A (en) * | 2014-06-24 | 2015-05-27 | 谭晓云 | Processing method for small purple sweet potatoes |
| CN104855884A (en) * | 2015-06-04 | 2015-08-26 | 倪群 | Wild chrysanthemum purple sweet potato chip capable of regulating qi and moistening dryness and preparation method thereof |
| CN104855895A (en) * | 2015-06-04 | 2015-08-26 | 倪群 | Youth keeping lotus leaf and pollen purple potato chips and preparation method thereof |
| CN104957565A (en) * | 2015-06-04 | 2015-10-07 | 倪群 | Fresh lemon blood pressure-lowing purple sweet potato chips and a preparation method thereof |
| CN104982862A (en) * | 2015-06-04 | 2015-10-21 | 倪群 | Bouquet rose purple sweet potato chip capable of nourishing yin and preparation method thereof |
| CN105146423A (en) * | 2015-11-01 | 2015-12-16 | 长沙星达知识产权服务有限公司 | Preparation method for vacuum-fried puffing potato chips |
| CN106332939A (en) * | 2016-08-26 | 2017-01-18 | 河南农业大学 | Preparation method for quickly freezing and conditioning fried purple sweet potato chips |
| CN106509729A (en) * | 2016-11-17 | 2017-03-22 | 福建安兴食品有限公司 | Preparation method of fruit and vegetable crisp slices |
| CN107594403A (en) * | 2017-08-31 | 2018-01-19 | 三穗县老张家土特食品有限公司（微型企业） | A kind of preparation method of man of Dong Rhizoma gastrodiae crisp slice |
| CN107712742A (en) * | 2017-10-11 | 2018-02-23 | 高雨荷 | A kind of preparation method of the fried potato crisp chip of natural anti-oxidation |
| CN108077832A (en) * | 2016-11-22 | 2018-05-29 | 王秀秀 | A kind of fried sweet potato technique |
| CN109275876A (en) * | 2018-09-10 | 2019-01-29 | 淮南市润吉生态农业有限公司 | A method of reducing oil content in vacuum frying purple potato crisp |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
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2012
- 2012-02-19 CN CN2012100464115A patent/CN102551001A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
Non-Patent Citations (2)
| Title |
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| 祁芳斌，等: "低温真空油炸甘薯脆片的研究", 《江西农业大学学报》 * |
| 钮福祥，等: "真空低温油炸甘薯脆片的研制", 《江苏农业科学》 * |
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445121A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Sea sedge and purple sweet potato chips and preparation method thereof |
| CN103445121B (en) * | 2013-07-17 | 2015-08-12 | 当涂县黄池蔬菜产销专业合作社 | Purple French fries of a kind of sea sedge and preparation method thereof |
| CN103461913A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Blood-replenishing and qi-tonifying tremella purple sweet potato chip |
| CN103461911A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Preparation method of vegetable crisp of combination purple sweet potato and purple cabbage |
| CN103548989A (en) * | 2013-10-28 | 2014-02-05 | 浙江省农业科学院 | Processing method for quickly-frozen cassava blocks |
| CN103621942A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Pineapple and yoghourt taste purple sweet potato chips |
| CN104642969A (en) * | 2014-06-24 | 2015-05-27 | 谭晓云 | Processing method for small purple sweet potatoes |
| CN104522580A (en) * | 2014-12-17 | 2015-04-22 | 浙江农林大学 | Preparation method of low-oil sweet potato chips |
| CN104522580B (en) * | 2014-12-17 | 2018-02-06 | 浙江农林大学 | A kind of preparation method of low oily sweet potato potato chips |
| CN104957565A (en) * | 2015-06-04 | 2015-10-07 | 倪群 | Fresh lemon blood pressure-lowing purple sweet potato chips and a preparation method thereof |
| CN104855895A (en) * | 2015-06-04 | 2015-08-26 | 倪群 | Youth keeping lotus leaf and pollen purple potato chips and preparation method thereof |
| CN104982862A (en) * | 2015-06-04 | 2015-10-21 | 倪群 | Bouquet rose purple sweet potato chip capable of nourishing yin and preparation method thereof |
| CN104855884A (en) * | 2015-06-04 | 2015-08-26 | 倪群 | Wild chrysanthemum purple sweet potato chip capable of regulating qi and moistening dryness and preparation method thereof |
| CN105146423A (en) * | 2015-11-01 | 2015-12-16 | 长沙星达知识产权服务有限公司 | Preparation method for vacuum-fried puffing potato chips |
| CN106332939A (en) * | 2016-08-26 | 2017-01-18 | 河南农业大学 | Preparation method for quickly freezing and conditioning fried purple sweet potato chips |
| CN106509729A (en) * | 2016-11-17 | 2017-03-22 | 福建安兴食品有限公司 | Preparation method of fruit and vegetable crisp slices |
| CN106509729B (en) * | 2016-11-17 | 2018-01-05 | 福建安兴食品有限公司 | A kind of preparation method of fruit and vegetable crisp chip |
| CN108077832A (en) * | 2016-11-22 | 2018-05-29 | 王秀秀 | A kind of fried sweet potato technique |
| CN107594403A (en) * | 2017-08-31 | 2018-01-19 | 三穗县老张家土特食品有限公司（微型企业） | A kind of preparation method of man of Dong Rhizoma gastrodiae crisp slice |
| CN107712742A (en) * | 2017-10-11 | 2018-02-23 | 高雨荷 | A kind of preparation method of the fried potato crisp chip of natural anti-oxidation |
| CN109275876A (en) * | 2018-09-10 | 2019-01-29 | 淮南市润吉生态农业有限公司 | A method of reducing oil content in vacuum frying purple potato crisp |
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Application publication date: 20120711 |