CN103919080A - Novel method for preparing potato crisps - Google Patents
Novel method for preparing potato crisps Download PDFInfo
- Publication number
- CN103919080A CN103919080A CN201410132657.3A CN201410132657A CN103919080A CN 103919080 A CN103919080 A CN 103919080A CN 201410132657 A CN201410132657 A CN 201410132657A CN 103919080 A CN103919080 A CN 103919080A
- Authority
- CN
- China
- Prior art keywords
- potato
- potato chips
- fried
- seasoning
- clean
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title abstract description 7
- 235000019684 potato crisps Nutrition 0.000 title abstract 3
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 21
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 235000013606 potato chips Nutrition 0.000 claims description 25
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 230000003028 elevating effect Effects 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000575 pesticide Substances 0.000 claims description 3
- 235000010265 sodium sulphite Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000010415 tidying Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a novel method for preparing potato crisps. The novel method comprises the following technical steps: (1), selecting materials; (2), cleaning and tidying; (3), removing the peel; (4), cutting into slices and rinsing; (5), protecting color; (6), blanching; (7), frying; (8), seasoning; and (9), cooling and packaging. After being fried and seasoned, the potato slices are cooled, weighed and packaged on a belt conveyor. Compared with the prior art, the novel method has the following beneficial effects: firstly, the potato slices obtained by the method disclosed by the invention are unique in flavor, and good in mouthfeel; and secondly, the prepared potato crisps are simple in preparation process, low in cost, sanitary and environmentally friendly.
Description
Technical field
The invention belongs to food technology field, more specifically relate to a kind of new method of making chip potato.
Background technology
Chip potato is a kind of very common food, can be used for dinner edible, also can be edible as child's snacks, because its taste is unique, be extensively subject to liking of adult and child, and annual consumption is also very large.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of new method of making chip potato is provided.
For achieving the above object, the present invention has taked following technical scheme:
Make a new method for chip potato, comprise following technical step:
(1) selection of raw material; Select neat, the big or small homogeneous of tuber shape, epidermis is thin, eye is few and shallow, starch and total solids content high, the potato that content of reducing sugar is low is raw material;
(2) clean and arrange; With clear water, clean potato, to remove its surperficial silt and dirt; Then in the saline solution of 1～2% weight concentration, soak 1～2 hour, to remove its surperficial remains of pesticide;
(3) peeling; Potato after cleaning is taken out, put into 80～90 ℃, the NaOH aqueous solution of 0.3% weight concentration, blanching 2～4 minutes, then drops in cold water and cleans immediately, can remove the peel;
(4) section, rinsing; Adopt machinery section that potato is cut into the sheet after 0.05～0.1mm, then by the potato chips cutting through water under high pressure hydro-peening, clean the starch of slice surface;
(5) protect look; Washed potato chips immerses in the sodium sulfite aqueous solution of 100～200mg/kg 3～6 minutes, can reach the effect that suppresses brown stain;
(6) blanching; Potato chips is scalded 1～2 minute at 80～90 ℃ of temperature, scalds to half-mature, organize more transparent, soft or hard appropriateness;
(7) fried; Use refined rapeseed oil, generally select high temperature, short time fried; The fried time is 40～50 seconds, and frying temperature is controlled at 180～200 ℃;
(8) seasoning; To the potato chips having exploded, should carry out suitable seasoning; When potato chips is when elevating in deep fryer, the condiment bucket that is contained in conveyer top should sprinkle appropriate salt, chilli powder and spices to be mixed with potato chips;
Described salt: chilli powder: essence: the weight ratio of potato chips is: 0.1～0.3:0.1～0.3:0.03～0.06:3～5;
(9) cooling, packing; Potato chips after fried, seasoning, just cooling on belt conveyor, weigh, pack.
Compared with prior art, the present invention has following beneficial effect:
(1) the preparation-obtained potato chips unique flavor of the present invention, good mouthfeel;
(2) preparation technology is simple, with low cost, hygienic environment-protecting.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
Make a new method for chip potato, comprise following technical step:
(1) selection of raw material; Select neat, the big or small homogeneous of tuber shape, epidermis is thin, eye is few and shallow, starch and total solids content high, the potato that content of reducing sugar is low is raw material;
(2) clean and arrange; With clear water, clean potato, to remove its surperficial silt and dirt; Then in the saline solution of 1～2% weight concentration, soak 1～2 hour, to remove its surperficial remains of pesticide;
(3) peeling; Potato after cleaning is taken out, put into 80～90 ℃, the NaOH aqueous solution of 0.3% weight concentration, blanching 2～4 minutes, then drops in cold water and cleans immediately, can remove the peel;
(4) section, rinsing; Adopt machinery section that potato is cut into the sheet after 0.05～0.1mm, then by the potato chips cutting through water under high pressure hydro-peening, clean the starch of slice surface;
(5) protect look; Washed potato chips immerses in the sodium sulfite aqueous solution of 100～200mg/kg 3～6 minutes, can reach the effect that suppresses brown stain;
(6) blanching; Potato chips is scalded 1～2 minute at 80～90 ℃ of temperature, scalds to half-mature, organize more transparent, soft or hard appropriateness;
(7) fried; Use refined rapeseed oil, generally select high temperature, short time fried; The fried time is 40～50 seconds, and frying temperature is controlled at 180～200 ℃;
(8) seasoning; To the potato chips having exploded, should carry out suitable seasoning; When potato chips is when elevating in deep fryer, the condiment bucket that is contained in conveyer top should sprinkle appropriate salt, chilli powder and spices to be mixed with potato chips;
Described salt: chilli powder: essence: the weight ratio of potato chips is: 0.1～0.3:0.1～0.3:0.03～0.06:3～5;
(9) cooling, packing; Potato chips after fried, seasoning, just cooling on belt conveyor, weigh, pack.
Claims (1)
1. a new method of making chip potato, is characterized in that, comprises following technical step:
(1) selection of raw material; Select neat, the big or small homogeneous of tuber shape, epidermis is thin, eye is few and shallow, starch and total solids content high, the potato that content of reducing sugar is low is raw material;
(2) clean and arrange; With clear water, clean potato, to remove its surperficial silt and dirt; Then in the saline solution of 1～2% weight concentration, soak 1～2 hour, to remove its surperficial remains of pesticide;
(3) peeling; Potato after cleaning is taken out, put into 80～90 ℃, the NaOH aqueous solution of 0.3% weight concentration, blanching 2～4 minutes, then drops in cold water and cleans immediately, can remove the peel;
(4) section, rinsing; Adopt machinery section that potato is cut into the sheet after 0.05～0.1mm, then by the potato chips cutting through water under high pressure hydro-peening, clean the starch of slice surface;
(5) protect look; Washed potato chips immerses in the sodium sulfite aqueous solution of 100～200mg/kg 3～6 minutes, can reach the effect that suppresses brown stain;
(6) blanching; Potato chips is scalded 1～2 minute at 80～90 ℃ of temperature, scalds to half-mature, organize more transparent, soft or hard appropriateness;
(7) fried; Use refined rapeseed oil, generally select high temperature, short time fried; The fried time is 40～50 seconds, and frying temperature is controlled at 180～200 ℃;
(8) seasoning; To the potato chips having exploded, should carry out suitable seasoning; When potato chips is when elevating in deep fryer, the condiment bucket that is contained in conveyer top should sprinkle appropriate salt, chilli powder and spices to be mixed with potato chips;
Described salt: chilli powder: essence: the weight ratio of potato chips is: 0.1～0.3:0.1～0.3:0.03～0.06:3～5;
(9) cooling, packing; Potato chips after fried, seasoning, just cooling on belt conveyor, weigh, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410132657.3A CN103919080A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing potato crisps |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410132657.3A CN103919080A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing potato crisps |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103919080A true CN103919080A (en) | 2014-07-16 |
Family
ID=51137664
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410132657.3A Pending CN103919080A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing potato crisps |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103919080A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259445A (en) * | 2017-08-03 | 2017-10-20 | 安顺微巨新媒体科技有限公司 | A kind of processing method of chips dip |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871078A (en) * | 2012-10-30 | 2013-01-16 | 大连鹤菲英博科技有限公司 | Preparation method of dehydrated potatoes |
| CN103461916A (en) * | 2013-09-30 | 2013-12-25 | 贵州旭阳食品（集团）有限公司 | Manufacturing method of potato chip |
| CN103652740A (en) * | 2013-11-30 | 2014-03-26 | 周瑞保 | Manufacturing method of deep fried potato chips |
-
2014
- 2014-04-02 CN CN201410132657.3A patent/CN103919080A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871078A (en) * | 2012-10-30 | 2013-01-16 | 大连鹤菲英博科技有限公司 | Preparation method of dehydrated potatoes |
| CN103461916A (en) * | 2013-09-30 | 2013-12-25 | 贵州旭阳食品（集团）有限公司 | Manufacturing method of potato chip |
| CN103652740A (en) * | 2013-11-30 | 2014-03-26 | 周瑞保 | Manufacturing method of deep fried potato chips |
Non-Patent Citations (3)
| Title |
|---|
| 张华江等: "油炸薯片的工艺参数对其产品品质影响的研究", 《食品工业科技》, no. 2, 28 February 2007 (2007-02-28) * |
| 邸瑞芳: "油炸土豆片的制作", 《农产品加工》, no. 2, 28 February 2010 (2010-02-28), pages 33 * |
| 黄宪章等: "油炸土豆片的制作", 《烹调知识》, no. 3, 31 March 1999 (1999-03-31), pages 7 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259445A (en) * | 2017-08-03 | 2017-10-20 | 安顺微巨新媒体科技有限公司 | A kind of processing method of chips dip |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140716 |