CN102987300B - 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
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- CN102987300B CN102987300B CN201210416656.2A CN201210416656A CN102987300B CN 102987300 B CN102987300 B CN 102987300B CN 201210416656 A CN201210416656 A CN 201210416656A CN 102987300 B CN102987300 B CN 102987300B
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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, particularly relate 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.The report of No. 341, United States Department of Agriculture research center was once pointed out: " as food, often eat and only eat 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, be respectively wheat, paddy rice and corn 2.02,1.33 and 1.20 times.Potato be western countries especially Europe traditional food.At present, at western developed countries such as Europe, the United States, the fresh potato of 70-80% is for processing, and product reaches kind more than 2000, has great market prospects and economic worth.
The fried method technique of tradition potato block adopts " one pot, a stove high temperature frying technological process ", is the potato block that blanching is good is put in a deep fat fryers once complete process.Because the potato block moisture of blanching is a lot, be put into after in oil cauldron, temperature in oil cauldron declines rapidly, wait until that temperature rises again and just can complete process, blast the potato agreement that contracts a film or TV play to an actor or actress 10% come be burnt, 20% be soft (these need by manually selecting), only there is 70% finished product, and because not controlling fried temperature in process, so mouthfeel is bad.The fried inequality of visible conventional method, burnt sheet or film ratio are comparatively large, and yield rate is low; Oil content is high, frying oil quality deterioration, there is edible safety hidden danger.
Summary of the invention
The object of the invention is to overcome above-mentioned shortcoming and 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 provided.
Object 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, comprises the following steps:
(1) fresh potato section, blanching;
(2) first pot Oil-temperature control are between 170-180 DEG C; Second pot Oil-temperature control is between 160-165 DEG C; 3rd pot Oil-temperature control is between 145-150 DEG C;
(3) potato block that blanching is good is put into first pot implosion once, forward to rapidly in second pot, potato block is once quick-fried again in second pot, then transfers to rapidly in the 3rd pot, explodes completely at the 3rd pot potato block.
The processing method of above-mentioned a kind of sectional temperature-controlled saratoga chip, wherein: the potato block exploded completely is carried out vibrating de-oiling.
The processing method of above-mentioned a kind of sectional temperature-controlled saratoga chip, wherein: explode completely well until potato block in the 3rd pot, the temperature of first and second pot goes back up to again required temperature, proceeds second time and produces.
The processing method of above-mentioned a kind of sectional temperature-controlled saratoga chip, wherein: as required, injects fresh oil in good time in first pot.
The present invention compared with prior art, there is 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, improve the yield rate of saratoga chip and product quality (as crisp evenly, low, the edible safety of oil content etc.), add heat utilization rate.The product obtained is evenly crisp, and burnt sheet or film rate reach less than 2% (finished product goes out rate and reaches more than 98%), and oil content reduces by 20%.
In order to improve utilization rate of waste heat, one section of quirk can be extended again after the quirk of the 3rd pot, in this quirk, set up a drying room, the capsicum batching that this drying room needs in can being used for toasting and producing, also have a part of dehydrated potato powder be precipitated out in process of production every day.From economize energy, complete the original output needing four stoves with a stove, saved a large amount of energy, also served the effect of environmental protection.
Detailed description of the invention
Below in conjunction with preferred embodiment, to the detailed description of the invention of processing method of a kind of sectional temperature-controlled saratoga chip proposed according to the present invention, feature and effect thereof, be described in detail as follows:
The processing method of a kind of sectional temperature-controlled saratoga chip of the present invention, comprises the following steps:
(1) fresh potato cut into slices routinely, blanching;
(2) first pots are ignition point, and temperature remains between 170-180 DEG C; The temperature of second pot remains between 160-165 DEG C; The temperature of the 3rd pot remains between 145-150 DEG C.The potato block that blanching is good is put into first pot implosion once, the temperature of first pot quickly falls to 130 DEG C, at this moment the removing moisture about 50% of potato block, 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 eliminates 90%; Temperature in second pot declines again; At this moment again potato block is transferred to rapidly in the 3rd pot to exploding completely, the potato block exploded completely is carried out vibrating de-oiling, the temperature of the 3rd pot is 150 DEG C, and the temperature that such potato has been exploded is just between 145-150 DEG C, and the quality of the potato block produced is best.Because the 3rd pot is far from ignition point, time potato block forwards in the 3rd pot, the moisture of itself seldom, so the oil temperature in the 3rd pot can not decline rapidly, also can not raise.Explode completely well to the 3rd pot potato block, the temperature of first and second pot goes back up to again required temperature, can carry out second time and produce, after improving like this, and potato block crisp taste, the uniform color produced.
(3) because potato is fried good later inherently containing a certain proportion of oil, second pot is transferred to from first hingle potato block, while transferring in the 3rd pot from second pot again, also a part of oil has been taken away to the 3rd pot, fresh oil will be injected in first pot so in good time, slow down oil quality deterioration, improve product edible safety.
Of the present inventionly be not limited to the embodiment described in detailed description of the invention, those skilled in the art's technical scheme according to the present invention draws and other embodiment belongs to technological innovation scope of the present invention equally.Obviously, those skilled in the art can carry out various change and modification to invention and not depart from the spirit and scope of the present invention.Like this, if these amendments of the present invention and modification belong within the scope of the claims in the present invention and equivalent technologies thereof, then the present invention is also intended to comprise these change and modification.
Claims (3)
1. a processing method for sectional temperature-controlled saratoga chip, comprises the following steps:
(1) fresh potato section, blanching;
(2) first pot Oil-temperature control are between 170-180 DEG C; Second pot Oil-temperature control is between 160-165 DEG C; 3rd pot Oil-temperature control is between 145-150 DEG C;
(3) potato block that blanching is good is put into first pot implosion once, forward to rapidly in second pot, potato block is once quick-fried again in second pot, then transfers to rapidly in the 3rd pot, explodes completely at the 3rd pot potato block;
Wherein: explode completely well until potato block in the 3rd pot, the temperature of first and second pot goes back up to again required temperature, proceeds second time and produces.
2. the processing method of a kind of sectional temperature-controlled saratoga chip as claimed in claim 1, wherein: the potato block exploded completely is carried 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: as required, injects fresh oil in good time in first pot.
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 |
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| CN102987300A CN102987300A (en) | 2013-03-27 |
| CN102987300B true CN102987300B (en) | 2015-03-25 |
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| CN201210416656.2A Expired - Fee Related CN102987300B (en) | 2012-10-28 | 2012-10-28 | Method for processing fried potato chips based on sectional temperature control |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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 |
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| CN102987300A (en) | 2013-03-27 |
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Granted publication date: 20150325 Termination date: 20191028 |