CN102987300A - Method for processing fried potato chips based on sectional temperature control - Google Patents
Method for processing fried potato chips based on sectional temperature control Download PDFInfo
- Publication number
- CN102987300A CN102987300A CN2012104166562A CN201210416656A CN102987300A CN 102987300 A CN102987300 A CN 102987300A CN 2012104166562 A CN2012104166562 A CN 2012104166562A CN 201210416656 A CN201210416656 A CN 201210416656A CN 102987300 A CN102987300 A CN 102987300A
- Authority
- CN
- China
- Prior art keywords
- pot
- controlled
- temperature
- potato block
- potato
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for processing fried potato chips based on sectional temperature control. The method comprises the steps that fresh potatoes are sliced and blanched; the oil temperature of a first pot is controlled between 170-180 DEG C; the oil temperature of a second pot is controlled between 160-165 DEG C; the oil temperature of a third pot is controlled between 145-150 DEG C; the blanched potato chips are put in the first pot for quick frying, then quickly transferred to the second pot for quick frying again, subsequently transferred to the third pot and totally fried in the third pot; and the fried potato chips are deoiled by vibration. The product obtained by the method has high yield, low oil content and high quality.
Description
Technical field
The present invention relates to food processing technology field, relate in particular to a kind of processing method of potato block.
Background technology
Potato (
Solanlum tuberosum L.), as the worldwide cereal crops of non-Cereal, be a kind of important dietary source of nutritious, grain dish dual-purpose, be described as " full nutriment ", " underground apple ", " the second bread ", " life prolonging food " or " mending brain food " and receive much attention.No. 341 reports in United States Department of Agriculture research center were once pointed out: " as food, every meal is only eaten whole milk powder and potato, just can obtain all nutrients of needed by human body ".With regard to the dry that unit are is produced, it is higher than wheat, barley and corn, with regard to the protein that unit are is produced, is respectively wheat, paddy rice and corn 2.02,1.33 and 1.20 times.Potato is the especially traditional foods in Europe of western countries.At present, at western developed countries such as Europe, the United States, the fresh potato of 70-80% has been used for processing, and product reaches kind more than 2000, has great market prospects and economic worth.
The tradition fried method process using of potato block " one pot of high temperature frying technological process of a kitchen range " is the good potato block of blanching to be put in the deep fat fryers once finish process.Because the potato block moisture of blanching is a lot, after being put in the oil cauldron, temperature in the oil cauldron descends rapidly, wait until again that temperature rises and just can finish process, fried potato agreement that contracts a film or TV play to an actor or actress 10% out be burnt, the 20%th, soft (these need to by manually selecting), 70% finished product is only arranged, and because not controlling fried temperature in the process, so mouthfeel is bad.As seen the fried inequality of conventional method, burnt sheet or film ratio are larger, and yield rate is low; Oil content is high, and there is edible safety hidden danger in the frying oil quality deterioration.
Summary of the invention
The processing method of the sectional temperature-controlled saratoga chip that a kind of yield rate is high, oil content is low, product quality is high that the object of the invention is to overcome above-mentioned shortcoming and provide.
Purpose of the present invention and solve its technical problem underlying and realize by the following technical solutions: the processing method of a kind of sectional temperature-controlled saratoga chip of the present invention may further comprise the steps:
(1) fresh potato section, blanching;
(2) first pot oil temperature is controlled between 170-180 ℃; Second pot oil temperature is controlled between 160-165 ℃; The 3rd pot oil temperature is controlled between 145-150 ℃;
(3) the good potato block of blanching is put into first pot implosion once, forwards to rapidly in second pot, potato block is once quick-fried again in second pot, then transfers to rapidly in the 3rd pot, explodes fully at the 3rd pot potato block.
The processing method of above-mentioned a kind of sectional temperature-controlled saratoga chip, wherein: will explode good potato block fully and carry out vibrating de-oiling.
The processing method of above-mentioned a kind of sectional temperature-controlled saratoga chip, wherein: after potato block exploded well fully in the 3rd pot, the temperature of first and second pot went back up to again needed temperature, proceeds to produce for the second time.
The processing method of above-mentioned a kind of sectional temperature-controlled saratoga chip, wherein: as required, in first pot, inject fresh oil in good time.
The present invention compared with prior art, has obvious beneficial effect, as can be known from the above technical solutions: the present invention utilizes quirk series connection, sectional temperature-controlled and vibrating de-oiling method, improved the yield rate of saratoga chip and product quality (as crisp evenly, low, the edible safety of oil content etc.), increased heat utilization rate.The product that obtains is crisp, and evenly burnt sheet or film rate reach (finished product goes out rate and reaches more than 98%) below 2%, and oil content reduces by 20%.
In order to improve utilization rate of waste heat, can extend again one section quirk from the quirk back of the 3rd pot, set up a drying room in this quirk, this drying room can be used for toasting the capsicum batching that needs in the production, also has a part of dehydrated potato powder that is precipitated out in process of production every day.From energy savings, finished the output that four kitchen ranges of original needs are finished with a kitchen range, saved a large amount of energy, also played the effect of environmental protection.
The specific embodiment
Below in conjunction with preferred embodiment, the specific embodiment, feature and the effect thereof of the processing method of a kind of sectional temperature-controlled saratoga chip that foundation the present invention is proposed are described in detail as follows:
The processing method of a kind of sectional temperature-controlled saratoga chip of the present invention may further comprise the steps:
(1) fresh potato cut into slices routinely, blanching;
(2) first pot is ignition point, and temperature remains between 170-180 ℃; The temperature of second pot remains between 160-165 ℃; The temperature of the 3rd pot remains between 145-150 ℃.The good potato block of blanching is put into first pot implosion once, the temperature of first pot quickly falls to 130 ℃, at this moment the moisture of potato block has removed about 50%, then the potato block in first pot is forwarded to rapidly in second pot, potato block is once quick-fried again in second pot, and at this moment the moisture of potato has removed 90%; Second interior temperature of pot descends again; At this moment again potato block is transferred to rapidly in the 3rd pot to exploding fully, fully fried good potato block is carried out vibrating de-oiling, the temperature of the 3rd pot is 150 ℃, and just between 145-150 ℃, the quality of the potato block of producing is best for the fried good temperature of potato like this.Because the 3rd pot is far from ignition point, the moisture of itself seldom so the 3rd the interior oil temperature of pot can not descend rapidly, can not raise yet when potato block forwarded in the 3rd pot.After exploding well fully to the 3rd pot potato block, the temperature of first and second pot goes back up to again needed temperature, can carry out the second time and produce, and after such improvement, potato block mouthfeel delicious and crisp, the color and luster produced are even.
(3) because of the fried good a certain proportion of oil that just contains later of potato itself, transfer to second pot from first hingle potato block, when transferring in the 3rd pot from second pot again, three pots of a part of oil to the have also been taken away, will in first pot, inject fresh oil so in good time, slow down the bad change of oil quality, improve the product edible safety.
Of the present inventionly be not limited to the embodiment described in the specific embodiment, those skilled in the art's technical scheme according to the present invention draws other embodiment, belongs to equally technological innovation scope of the present invention.Obviously, those skilled in the art can carry out various changes and modification to invention and not break away from the spirit and scope of the present invention.Like this, if of the present invention these are revised and modification belongs within the scope of claim of the present invention and equivalent technologies thereof, then the present invention also is intended to comprise these changes and modification interior.
Claims (4)
1. the processing method of a sectional temperature-controlled saratoga chip may further comprise the steps:
(1) fresh potato section, blanching;
(2) first pot oil temperature is controlled between 170-180 ℃; Second pot oil temperature is controlled between 160-165 ℃; The 3rd pot oil temperature is controlled between 145-150 ℃;
(3) the good potato block of blanching is put into first pot implosion once, forwards to rapidly in second pot, potato block is once quick-fried again in second pot, then transfers to rapidly in the 3rd pot, explodes fully at the 3rd pot potato block.
2. the processing method of a kind of sectional temperature-controlled saratoga chip as claimed in claim 1, wherein: will explode good potato block fully and carry out vibrating de-oiling.
3. the processing method of a kind of sectional temperature-controlled saratoga chip as claimed in claim 1 or 2, wherein: in the 3rd pot potato block fully fried good after, the temperature of first and second pot goes back up to again needed temperature, proceeds to produce for the second time.
4. the processing method of a kind of sectional temperature-controlled saratoga chip as claimed in claim 3, wherein: as required, in first pot, inject fresh oil in good time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210416656.2A CN102987300B (en) | 2012-10-28 | 2012-10-28 | Method for processing fried potato chips based on sectional temperature control |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210416656.2A CN102987300B (en) | 2012-10-28 | 2012-10-28 | Method for processing fried potato chips based on sectional temperature control |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102987300A true CN102987300A (en) | 2013-03-27 |
| CN102987300B CN102987300B (en) | 2015-03-25 |
Family
ID=47916787
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210416656.2A Expired - Fee Related CN102987300B (en) | 2012-10-28 | 2012-10-28 | Method for processing fried potato chips based on sectional temperature control |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102987300B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522580A (en) * | 2014-12-17 | 2015-04-22 | 浙江农林大学 | Preparation method of low-oil sweet potato chips |
| CN107094823A (en) * | 2017-07-03 | 2017-08-29 | 程梅雪 | A kind of subregion rotating flow ability of swimming croquette equipment |
| CN107625116A (en) * | 2017-10-27 | 2018-01-26 | 福建安兴食品有限公司 | A kind of seafood mushroom vacuum dehydration crisp chip |
| CN110521986A (en) * | 2018-05-25 | 2019-12-03 | 湖北文理学院 | A kind of processing method of low oil-containing fried shelled peanut |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2223155A (en) * | 1988-09-30 | 1990-04-04 | Borden Inc | A continuous method for making potato chips |
| CN1096927A (en) * | 1993-06-28 | 1995-01-04 | 钟持义 | Puffed potato chips and production technology thereof and equipment |
| CN1543851A (en) * | 2003-11-26 | 2004-11-10 | 包头市德尔薯业有限责任公司 | Natural potato chips and producing process thereof |
-
2012
- 2012-10-28 CN CN201210416656.2A patent/CN102987300B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2223155A (en) * | 1988-09-30 | 1990-04-04 | Borden Inc | A continuous method for making potato chips |
| CN1096927A (en) * | 1993-06-28 | 1995-01-04 | 钟持义 | Puffed potato chips and production technology thereof and equipment |
| CN1543851A (en) * | 2003-11-26 | 2004-11-10 | 包头市德尔薯业有限责任公司 | Natural potato chips and producing process thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107094823A (en) * | 2017-07-03 | 2017-08-29 | 程梅雪 | A kind of subregion rotating flow ability of swimming croquette equipment |
| CN107625116A (en) * | 2017-10-27 | 2018-01-26 | 福建安兴食品有限公司 | A kind of seafood mushroom vacuum dehydration crisp chip |
| CN110521986A (en) * | 2018-05-25 | 2019-12-03 | 湖北文理学院 | A kind of processing method of low oil-containing fried shelled peanut |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102987300B (en) | 2015-03-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104286702A (en) | Red date coarse cereal rice crust and preparation method thereof | |
| CN104770452A (en) | Potato staple food cake and making method thereof | |
| CN103976242A (en) | Preparation method of fruit and vegetable flour | |
| CN103508772A (en) | Culture material for industrial cultivation of Pleurotus eryngii | |
| CN105360894A (en) | Potato rice noodles | |
| RU2012148392A (en) | METHOD FOR PRODUCING NUTRITIONAL PRODUCTS BASED ON BEANS | |
| CN102987300B (en) | Method for processing fried potato chips based on sectional temperature control | |
| CN104322932A (en) | Compounded concentrated feed for growth period of meat donkey | |
| CN101401637A (en) | Black nourishing biscuit, black nourishing vegetable meat dessert, black nourishing potato chip | |
| CN103976350A (en) | Edible fungus puffed food and preparation method thereof | |
| CN108925827A (en) | It is a kind of to be made of fresh sweet potato and the potato instant rice stick production method of low strip-breaking rate | |
| CN103844178A (en) | Formula and method for preparing golden corn flour | |
| CN102652551A (en) | Stuffing of cooked wheaten food and preparation method thereof | |
| CN101461517A (en) | Nutrition rice and method for processing the same | |
| KR101927990B1 (en) | Hamd-made sauce made of potato and marine product and manufacturing method of the same | |
| CN103947932B (en) | The preparation method of Kiwi berry rice crust | |
| CN103907829B (en) | The preparation method of honey peach rice crust | |
| Akinoso et al. | Yam: technological interventions | |
| CN106234507A (en) | The Toast made of Rhizoma Solani tuber osi and processing method thereof | |
| CN109315699A (en) | A kind of processing method that fresh and tender fruity local flavor beef is dry | |
| CN108244471A (en) | Potato rice paste and its processing method | |
| CN107981108A (en) | A kind of konjaku glucomannan goldfish feed and preparation method thereof | |
| KR20160090279A (en) | Manufacturing method on flake noodles of potato | |
| CN106417524A (en) | Multi-layer biscuits made from potatoes and processing method of multi-layer biscuits | |
| Ratnavathi | Nutritional Qualities & Value Addition of Millets |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150325 Termination date: 20191028 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |