CN103461916A - Manufacturing method of potato chip - Google Patents

Abstract

A manufacturing method of a potato chip includes the following steps of material selection, cleaning at the first time, peeling, cleaning at the second time, slicing, cleaning at the third time, blanching, drying and separation, liquor pouring, frying, mixing, inspection and metering and packing and warehousing. According to the manufacturing method, pulps on a plurality of sections of a fresh potato are eliminated through light salt brine washing, impurities are prevented from being mixed in the frying process, and generation of poisonous substances such as nalkane, monoolefine, phenois and keto is prevented. Liquor pouring is carried out due to the fact that ethyl alcohol in alcohol enables cell primary pulps left on the potato after cleaning to fall off and rapidly deposit and enables moisture to quickly volatilize and peculiar smell to be eliminated. Due to the fact that powder removing is carried out two times, powder in oil is little, and the fried potato chip is pure in taste; resources are saved due to the fact that 5% of salt water facilitates dissociation of the pulps, if clean water is used, 4-5 times more clean water will be used, and accordingly the resources are greatly saved.

Description

A kind of preparation method of potato block

Technical field

The present invention relates to a kind of preparation method of potato block, belong to the leisure food manufacture technology field.

Background technology

Potato has very high nutritive value and medical value, ingredient in general fresh potato: starch 9-20%, protein 1.5-2.3%, fatty 0.1-1.1%, crude fibre 0.6-0.8%.Contained nutritional labeling in the 100g potato: heat 66-113J, calcium 11-60mg, phosphorus 15-38mg, iron 0.4-4.8mg, thiamine 0.03-0.07mg, riboflavin 0.03-0.11mg, niacin 0.4-1.1mg.In addition, potato tubers also contains the unexistent carrotene of cereal grain and ascorbic acid.From the nutrition angle, it has more advantage than rice, flour, can supply with a large amount of heat energy of the mankind, can be described as " out of this world food ".

Potato block belongs to leisure food, leisure food, and the domestic and international food expert of quilt is described as the important innovations of food industry, one of prior development direction of food industry.The characteristics of leisure food are the local flavor deliciousness, and calorific value is low, without satiety, light tasty and refreshing, the loneliness in the time of following people to remove leisure.Thereby the preparation methods of a lot of potatos appearred, in existing manufacturing process, after potato slices, on tangent plane, can steep by residual slurry, so need to clean, and clean link, all adopt clear water to clean, can cause the waste of great lot of water resources, and can not effectively wash residual slurry stain, residual slurry stain can produce the harmful substance of a large amount of normal alkanes, monoolefine, phenols, ketone and other harmful organic compound after mixing by fried and impurity; And now all, only through a shedding, a shedding can not effectively take off potato block, and that opaque has not taken off the taste that will cause potato block in frying course is impure.

Summary of the invention

The objective of the invention is in order to overcome deficiency of the prior art, thereby a kind of preparation method of potato block is provided.

A kind of preparation method of potato block adopts following steps:

step 1:

Select materials: at first select fresh, without going rotten, rotten, scar and the complete potato of profile be as processing raw material;

step 2:

Clean first: the potato of choosing is put into to cleaning machine with clean clear water immersion directly clean with clear water after 10 minutes, and then once eluriate, drain with clear water;

step 3:

Peeling: the potato after cleaning is transported to the skinning machine peeling;

step 4:

Secondary cleaning: the potato after peeling is carried out to secondary cleaning, and the potato after to be cleaned is placed on to drain on platform and enters next procedure after drain well;

step 5:

Section: after removing the peel cleaning, potato is delivered to adjusted good slicer to potato slices with conveyer belt, makes potato block;

step 6:

Clean for three times: potato block is soaked 3 minutes with 5% light salt brine, then pull drain well out;

step 7:

Blanching: will pour blanching in the water of 90 ℃ into through the potato block cleaned for the third time and pull out after one minute;

step 8:

Air-dry separation: by the shaker vibration with high wind for potato block of pulling out, the moisture content that makes to be attached on potato block dries up, and the potato block monolithic is separated;

step 9:

Spray wine: evenly spray full vaporific white wine on air-dry potato block, white wine is all evenly sprayed in the two sides of every a slice potato block, and rotate after 2 minutes and enter fried operation in drum;

step 10:

Fried: as above-mentioned potato block to be put into to deep fryer the potato block of water content 80% is dropped to 2% by fried, obtain crisp potato block;

step 11:

Spice: the crisp potato block after fried is transported to the cylinder flavoring machine and carries out seasoning;

step 12:

Check: the potato block good to seasoning tested;

step 13:

The metering packing warehouse-in: the potato block be up to the standards is carried out to metering packing, and warehouse-in is waited for and being dispatched from the factory.

Adopt the beneficial effect of technique scheme to be:

1, the present invention is by the cleaning of light salt brine, can effectively remove the slurry stain on several tangent planes of fresh potato, prevented sneaking into of starchiness residual on the frying course the midsagittal plane and impurity, (as: probability of normal alkane, monoolefine, phenols, ketone and other harmful organic compound reduces to have prevented poisonous and harmful substances.) generation.

2, to water the effect of wine be that the residual cell magma of rear potato comes off and precipitation rapidly because the ethanol in alcohol can make to clean in the present invention, but also have, helps quick volatilization moisture and remove the peculiar smell effect.

3, the present invention is because through twice shedding, so the starch in oil has lacked fried potato block pure taste.

4, the present invention has saved resource, because 5% salt solution is conducive to the free of slurry stain; If clear water that relatively will multiplex 4-5 times by the amount of clear water.Saved resource.

The specific embodiment

Below the present invention is described in further detail:

A kind of preparation method of potato block adopts following steps:

Step 1:

Select materials: at first select fresh, without going rotten, rotten, scar and the complete horse bell administration of profile be as processing raw material;

Step 2:

Clean first: soak Marxism-Leninism administration with clean clear water and put into the cleaning machine cleaning after 10 minutes, and then once eluriate, drain with clear water;

Step 3:

Peeling: the potato after cleaning is transported to skinning machine and is removed the peel;

Step 4:

Secondary cleaning: the potato after peeling is carried out to secondary cleaning, and the potato after to be cleaned is placed on to drain on platform and enters next procedure after drain well; Secondary cleaning is mainly to wash for the starch slurry stain by oozing out on the residual potato skin that sticks on the potato surface and potato;

Step 5:

Section: after removing the peel cleaning, potato is delivered to adjusted good slicer to potato slices with conveyer belt, makes potato block;

Step 6:

Clean for three times: potato block is soaked 3 minutes with 5% light salt brine, then pull drain well out, its objective is the starch slurry on the potato block tangent plane is dissociated out from potato block;

Step 7:

Blanching: will pour blanching in the water of 90 ℃ into through the potato block cleaned for the third time and pull out after one minute;

Step 8:

Air-dry separation: by the shaker vibration with high wind for potato block of pulling out, the moisture content that makes to be attached on potato block dries up, and the potato block monolithic is separated;

Step 9:

Spray wine: evenly spray full vaporific white wine on air-dry potato block, white wine is all evenly sprayed in the two sides of every a slice potato block, and rotate after 2 minutes and enter fried operation in drum;

Step 10:

Fried: as above-mentioned potato block to be put into to deep fryer the potato block of water content 80% is dropped to 2% by fried, obtain crisp potato block;

Step 11:

Spice: the crisp potato block after fried is transported to the cylinder flavoring machine and carries out seasoning;

step 12:

Check: the potato block good to seasoning tested;

step 13:

The metering packing warehouse-in: the potato block be up to the standards is carried out to metering packing, and warehouse-in is waited for and being dispatched from the factory.

Claims (1)

1. the preparation method of a potato block is characterized in that: the method adopts following steps:

step 1:

Select materials: at first select fresh, without going rotten, rotten, scar and the complete potato of profile be as processing raw material;

step 2:

Clean first: the potato of choosing is put into to cleaning machine with clean clear water immersion directly clean with clear water after 10 minutes, and then once eluriate, drain with clear water;

step 3:

Peeling: the potato after cleaning is transported to the skinning machine peeling;

step 4:

Secondary cleaning: the potato after peeling is carried out to secondary cleaning, and the potato after to be cleaned is placed on to drain on platform and enters next procedure after drain well;

step 5:

Section: after removing the peel cleaning, potato is delivered to adjusted good slicer to potato slices with conveyer belt, makes potato block;

step 6:

Clean for three times: potato block is soaked 3 minutes with 5% light salt brine, then pull drain well out;

step 7:

Blanching: will pour blanching in the water of 90 ℃ into through the potato block cleaned for the third time and pull out after one minute;

step 8:

Air-dry separation: by the shaker vibration with high wind for potato block of pulling out, the moisture content that makes to be attached on potato block dries up, and the potato block monolithic is separated;

step 9:

Spray wine: evenly spray full vaporific white wine on air-dry potato block, white wine is all evenly sprayed in the two sides of every a slice potato block, and rotate after 2 minutes and enter fried operation in drum;

step 10:

Fried: as above-mentioned potato block to be put into to deep fryer the potato block of water content 80% is dropped to 2% by fried, obtain crisp potato block;

step 11:

Spice: the crisp potato block after fried is transported to the cylinder flavoring machine and carries out seasoning;

step 12:

Check: the potato block good to seasoning tested;

step 13:

The metering packing warehouse-in: the potato block be up to the standards is carried out to metering packing, and warehouse-in is waited for and being dispatched from the factory.