CN103371344A - Processing method of green potato snack food - Google Patents
Processing method of green potato snack food Download PDFInfo
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- CN103371344A CN103371344A CN2012101201507A CN201210120150A CN103371344A CN 103371344 A CN103371344 A CN 103371344A CN 2012101201507 A CN2012101201507 A CN 2012101201507A CN 201210120150 A CN201210120150 A CN 201210120150A CN 103371344 A CN103371344 A CN 103371344A
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- potato
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Abstract
The invention relates to a food processing technology and in particular relates to a processing method of a green potato snack food. The processing method is characterized by comprising the steps of: taking sweet potatoes or purple potatoes, cleaning by using clear water, peeling, washing again, and then cutting into potato chips or potato strips; putting the potato chips or the potato strips into a pan, cooking to be 80%-90% mature, drying and sizing through a dryer, finally putting into an oven for baking or frying, in frying, controlling the oil temperature at 70-80 DEG C, after putting the potato chips or the potato strips into the frying-pan and frying two sides of the potato chips or the potato strips to be yellow, taking the potato chips or the potato strips out of the pan, naturally cooling and then packaging into a finished product. The processing method can be used for overcoming the problems that existing potato snack foods contain chemical additives, are unhealthy and high in production cost, and the like, and the green potato snack food is especially suitable for being eaten with wine or as a snack food at leisure by people.
Description
(I) Technical Field: The present invention relates to food processing technology, especially a small food of green potato processing methods.
(Ii) the prior art: sweet potato and purple sweet potato planting in our wide range of large area and high yield.And the nutriment that contains multiple human body needs in Ipomoea batatas and purple potato, yet, due to Ipomoea batatas and purple potato moisture larger, general water content 65%-80%, easily go mouldy, rot, and is difficult for storing, cost of transportation is high, takes full advantage of and is subject to certain restriction.People also adopt old traditional " steam, boil, bake " three eating methods all the time on eating method, without any breakthrough.In the last few years, although the honest patriot who many care is arranged and have deep love for the Ipomoea batatas industry development has created some new processing methods, but basically only add the processing method of some other raw materials or condiment, thereby changed the own unique taste of Ipomoea batatas and purple potato, or being that its method processing cost is too high is unfavorable for the processing industry development.
(Iii) SUMMARY: The purpose of the present invention is to break through the traditional practice of sweet potato, do not add any spices, sweet potatoes and purple potato remain authentic, providing processing methods for a small food of green potato.
Concrete scheme of the present invention is: a kind of processing method of green potato class pot foods is characterized in that: get Ipomoea batatas or purple potato washes with clear water, the clear water wash clean is used in peeling again, then is cut into potato chips or French fries; Pan boiling on potato chips or French fries is become eight to ninety percent ripe, then drying machine oven dry setting, put into finally that baking box is baked or carry out fried, when fried, oil temperature is controlled at 70～80 ℃, potato chips or French fries is put into after the two-sided fried Huang of oil cauldron off the pot, and naturally cooling rear packing is produced.
Work method of the present invention is simple, and production cost is low, is conducive to large-scale industrial production processing, and full process is not added any other condiment and additive, green health.The potato class pot foods that adopt the inventive method to produce have kept the naturally unique intrinsic taste of potato class, easily store, and are nice healthy, all-ages.
(Iv) the specific embodiments:
Example 1, a kind of processing method of green Ipomoea batatas pot foods is characterized in that: get Ipomoea batatas or purple potato washes with clear water, the clear water wash clean is used in peeling again, then is cut into potato chips or French fries; Pan boiling on potato chips or French fries is become eight to ninety percent ripe, then drying machine oven dry setting, put into finally that baking box is baked or carry out fried, when fried, oil temperature is controlled at 70～80 ℃, specifically is controlled at 70 ℃, potato chips or French fries are put into after the two-sided fried Huang of oil cauldron off the pot, naturally cooling rear packing is produced.
Example 2, the processing method of the purple potato pot foods of a kind of green is characterized in that: get Ipomoea batatas or purple potato washes with clear water, the clear water wash clean is used in peeling again, then is cut into potato chips or French fries; Pan boiling on potato chips or French fries is become eight to ninety percent ripe, then drying machine oven dry setting, put into finally that baking box is baked or carry out fried, when fried, oil temperature is controlled at 70～80 ℃, specifically is controlled at 80 ℃, potato chips or French fries are put into after the two-sided fried Huang of oil cauldron off the pot, naturally cooling rear packing is produced.
Claims (1)
1. the processing method of green potato class pot foods is characterized in that: get Ipomoea batatas or purple potato washes with clear water, the clear water wash clean is used in peeling again, then is cut into potato chips or French fries; Pan boiling on potato chips or French fries is become eight to ninety percent ripe, then drying machine oven dry setting, put into finally that baking box is baked or carry out fried, when fried, oil temperature is controlled at 70～80 ℃, potato chips or French fries is put into after the two-sided fried Huang of oil cauldron off the pot, and naturally cooling rear packing is produced.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101201507A CN103371344A (en) | 2012-04-24 | 2012-04-24 | Processing method of green potato snack food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101201507A CN103371344A (en) | 2012-04-24 | 2012-04-24 | Processing method of green potato snack food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103371344A true CN103371344A (en) | 2013-10-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101201507A Pending CN103371344A (en) | 2012-04-24 | 2012-04-24 | Processing method of green potato snack food |
Country Status (1)
| Country | Link |
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| CN (1) | CN103371344A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844228A (en) * | 2014-01-22 | 2014-06-11 | 安徽省佳食乐食品加工有限公司 | Purple sweet potato chips and preparation method thereof |
| CN103844229A (en) * | 2014-01-22 | 2014-06-11 | 安徽省佳食乐食品加工有限公司 | Sweet potato chips and preparation method thereof |
| CN112841577A (en) * | 2021-01-28 | 2021-05-28 | 莫海南 | Making method of sweet waxy cassava slice leisure food |
-
2012
- 2012-04-24 CN CN2012101201507A patent/CN103371344A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844228A (en) * | 2014-01-22 | 2014-06-11 | 安徽省佳食乐食品加工有限公司 | Purple sweet potato chips and preparation method thereof |
| CN103844229A (en) * | 2014-01-22 | 2014-06-11 | 安徽省佳食乐食品加工有限公司 | Sweet potato chips and preparation method thereof |
| CN112841577A (en) * | 2021-01-28 | 2021-05-28 | 莫海南 | Making method of sweet waxy cassava slice leisure food |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131030 |