CN104431872A - Method for preparing oil-free potato chips - Google Patents

Method for preparing oil-free potato chips Download PDF

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Publication number
CN104431872A
CN104431872A CN201410693184.4A CN201410693184A CN104431872A CN 104431872 A CN104431872 A CN 104431872A CN 201410693184 A CN201410693184 A CN 201410693184A CN 104431872 A CN104431872 A CN 104431872A
Authority
CN
China
Prior art keywords
potato
oily
making
block
potato block
Prior art date
Application number
CN201410693184.4A
Other languages
Chinese (zh)
Inventor
马莉
Original Assignee
东莞市青麦田数码科技有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 东莞市青麦田数码科技有限公司 filed Critical 东莞市青麦田数码科技有限公司
Priority to CN201410693184.4A priority Critical patent/CN104431872A/en
Publication of CN104431872A publication Critical patent/CN104431872A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/14Original non-roasted or non-fried potato pieces

Abstract

The invention discloses a method for preparing oil-free potato chips. The method comprises the five steps: the first step: cooking potatoes thoroughly; the second step: cooling and slicing; the third step: freezing; the fourth step: performing vacuum freeze drying; the fifth steps: packing. The potato chips prepared by the method are oil-free, have crispy taste, are as delicious as fried potato chips, and are more beneficial to eaters' health.

Description

A kind of method made without oily potato block

Technical field

The present invention relates to food processing process, especially a kind of method made without oily potato block.

Background technology

Potato contains abundant vitamin A and vitamin C and mineral matter, and high-quality starch content is about 16.5%, also containing a large amount of lignin etc., is described as " second bread " of the mankind.Vitamin contained by it is 2 times, 3 times of Chinese cabbage, 4 times of tomato of carrot, ascorbic content be vegetables.Often edible, can with middle nourishing the stomach, invigorating spleen to remove dampness, wide intestines defaecation, hypoglycemic, beautifying face and moistering lotion.Potato block due to its crispy savoury, be of high nutritive value and be subject to liking of people.General potato chip products take fresh potato as raw material, adopts the fried method of high-temperature pressure to be made.But adopt this kind of method, cause potato block to become the snacks of high oil, high heat, often ediblely easily to cause fat, the generation of the disease such as hyperlipidemia and coronary heart disease.And often produce a large amount of carcinogen in high temperature frying course, threaten the health of people further.

Summary of the invention

In order to solve prior art Problems existing, the present invention aims to provide a kind of method made without oily potato block, and obtained potato block is more healthy, have a mouthfeel of saratoga chip crispy savoury without oil.

For achieving the above object, technical solution scheme of the present invention is: a kind of method made without oily potato block, and comprise five steps, the first step boils potato; Second step is cool, section of drying in the air, and the 3rd step is freezing, and the 4th step is vacuum freeze drying, and the 5th step is packaging.

Described step of boiling potato comprises first cleans potato, then puts it in the boiling water with flavoring and boils.Described flavoring mainly comprises cassia bark, anise, fragrant fruit, cloves, fennel seeds, the root of Dahurain angelica, cumin, Chinese prickly ash, capsicum, salt, sugar, monosodium glutamate.Preferably, in 2000kg water, the weight ratio of each flavoring is cassia bark 0.5 ~ 1kg, anistree 0.5 ~ 1kg, fragrant fruit 1 ~ 2kg, cloves 1 ~ 2kg, fennel seeds 1 ~ 2kg, the root of Dahurain angelica 1 ~ 2kg, cumin 1 ~ 2kg, Chinese prickly ash 2 ~ 4kg, capsicum 4 ~ 8kg, salt 4 ~ 8kg, sugar 4 ~ 8kg, monosodium glutamate 1 ~ 2kg.

Described dry in the air cool, section for it is cut to the potato block with 2 ~ 5mm thickness when the temperature of potato is chilled to room temperature.

Described cryogenic temperature is-20 ~-30 DEG C, and cooling time is at least the time needed for the whole crystallization of moisture in potato block.

Described vacuum freeze drying for be-20 ~-30 DEG C in temperature, vacuum is 10 -2handkerchief ~ 10 -4drying is vacuumized under handkerchief.

Describedly be packaged as the potato after by freeze drying and put into packaging bag, and seal described packaging bag put into edible drier in described packaging bag after.

Beneficial effect

Adopt preparation method of the present invention, overall process is without oil, and obtained potato sheet is more healthy; Adopt vacuum freezedrying process, potato block of the present invention can be made to possess the mouthfeel of the crispy savoury of saratoga chip; Add flavoring proportioning of the present invention boiling in potato process, potato block of the present invention can be made to possess better taste.

Detailed description of the invention

Make the method without oily potato block, comprise five steps, the first step boils potato; Second step is cool, section of drying in the air, and the 3rd step is freezing, and the 4th step is vacuum freeze drying, and the 5th step is packaging.

The first step boils potato, get fresh potato to clean, then the boiling water put into flavoring boils, and in 2000kg water, the weight ratio of each flavoring is cassia bark 0.5 ~ 1kg, anistree 0.5 ~ 1kg, fragrant fruit 1 ~ 2kg, cloves 1 ~ 2kg, fennel seeds 1 ~ 2kg, the root of Dahurain angelica 1 ~ 2kg, cumin 1 ~ 2kg, Chinese prickly ash 2 ~ 4kg, capsicum 4 ~ 8kg, salt 4 ~ 8kg, sugar 4 ~ 8kg, monosodium glutamate 1 ~ 2kg.

Second step dry in the air cool, section, it is cut to the potato block with 2 ~ 5mm thickness when the temperature of potato is chilled to room temperature.The skin of potato can be torn in slicing processes.

3rd step is freezing, and cryogenic temperature is-20 ~-30 DEG C, and cooling time is at least to the whole crystallization of the moisture in potato block.Cryogenic temperature can also adjust according to cooling time, when cooling time is long, can say that cryogenic temperature is adjusted to-20 ~-10 DEG C, as long as can ensure that the moisture in potato block is all frozen.If freezing equipment allows, cryogenic temperature also can lower than-30 DEG C.Adopt-20 DEG C ~ 30 DEG C crisp senses that potato block can be made to keep better.

4th step vacuum freeze drying, the temperature of vacuum freeze drying is-20 ~-30 DEG C, vacuum is 10 -2handkerchief ~ 10 -4handkerchief.

5th step packaging, packaging step is the potato after freeze drying is put into packaging bag sealing to preserve.In order to make potato block shelf-life of obtaining longer, sealing bags again can be put into after edible drier in packaging bag.

Above disclosedly be only present pre-ferred embodiments, can not limit the interest field of the present invention with this, the equivalent variations that those of ordinary skill in the art do according to the claims in the present invention, still belongs to the scope that the present invention is contained.

Claims (8)

1. make the method without oily potato block, it is characterized in that: comprise five steps, the first step boils potato, second step is cool, section of drying in the air, and the 3rd step is freezing, and the 4th step is vacuum freeze drying, and the 5th step is packaging.
2. making according to claim 1 is without the method for oily potato block, it is characterized in that: described in boil potato step comprise and first clean potato, then put it in the boiling water with flavoring and boil.
3. making according to claim 2 is without the method for oily potato block, it is characterized in that: described flavoring mainly comprises cassia bark, anise, fragrant fruit, cloves, fennel seeds, the root of Dahurain angelica, cumin, Chinese prickly ash, capsicum, salt, sugar, monosodium glutamate.
4. making according to claim 3 is without the method for oily potato block, it is characterized in that: in 2000kg water, the weight ratio of each flavoring is cassia bark 0.5 ~ 1kg, anistree 0.5 ~ 1kg, fragrant fruit 1 ~ 2kg, cloves 1 ~ 2kg, fennel seeds 1 ~ 2kg, the root of Dahurain angelica 1 ~ 2kg, cumin 1 ~ 2kg, Chinese prickly ash 2 ~ 4kg, capsicum 4 ~ 8kg, salt 4 ~ 8kg, sugar 4 ~ 8kg, monosodium glutamate 1 ~ 2kg.
5. making according to claim 1 is without the method for oily potato, it is characterized in that: described in dry in the air cool, section for it is cut to the potato block with 2 ~ 5mm thickness when the temperature of potato is chilled to room temperature.
6. the making according to any one of claim 1 to 5, without the method for oily potato sheet, is characterized in that: described cryogenic temperature is-20 ~-30 DEG C, and cooling time is at least the time needed for the whole crystallization of moisture in potato block.
7. the making according to any one of claim 1 to 5, without the method for oily potato block, is characterized in that: described vacuum freeze drying for be-20 ~-30 DEG C in temperature, vacuum is 10 -2handkerchief ~ 10 -4drying is vacuumized under handkerchief.
8. making according to claim 1 is without the method for oily potato block, it is characterized in that: described in be packaged as the potato after by freeze drying and put into packaging bag, and seal described packaging bag put into edible drier in described packaging bag after.
CN201410693184.4A 2014-11-25 2014-11-25 Method for preparing oil-free potato chips CN104431872A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410693184.4A CN104431872A (en) 2014-11-25 2014-11-25 Method for preparing oil-free potato chips

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410693184.4A CN104431872A (en) 2014-11-25 2014-11-25 Method for preparing oil-free potato chips

Publications (1)

Publication Number Publication Date
CN104431872A true CN104431872A (en) 2015-03-25

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410693184.4A CN104431872A (en) 2014-11-25 2014-11-25 Method for preparing oil-free potato chips

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CN (1) CN104431872A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106690170A (en) * 2016-12-16 2017-05-24 中国农业科学院农产品加工研究所 Preparation method of leisure dioscorea batatas bean and leisure dioscorea batatas bean prepared by adopting same

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CN102578513A (en) * 2012-03-20 2012-07-18 昆明理工大学 Houttuynia cordata potato chips and preparation method thereof
CN102630979A (en) * 2012-04-09 2012-08-15 福州亿达食品有限公司 Method for processing ready-to-eat seasoning freeze-dried abalone
CN103039957A (en) * 2013-01-21 2013-04-17 福建省闽中有机食品有限公司 Vacuum freeze-dried pleurotus eryngii crisp chip and preparation method thereof
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Publication number Priority date Publication date Assignee Title
CN1554292A (en) * 2003-12-22 2004-12-15 浙江海通食品集团股份有限公司 Method for processing leisure seasoning dewatered fruit and vegetable
CN102048093A (en) * 2009-10-30 2011-05-11 成都市龙泉驿龙东桃片厂 Preparation method of potato crispy chips
CN102077957A (en) * 2009-11-27 2011-06-01 杜赏 Method for making potato fast food
CN102342461A (en) * 2011-08-31 2012-02-08 阿拉腾巴根 Method for processing potato food
CN102415540A (en) * 2011-12-09 2012-04-18 江南大学 Method for preparing potato crispy chips through osmotic dehydration and hot air and microwave combined drying
CN102578513A (en) * 2012-03-20 2012-07-18 昆明理工大学 Houttuynia cordata potato chips and preparation method thereof
CN102630979A (en) * 2012-04-09 2012-08-15 福州亿达食品有限公司 Method for processing ready-to-eat seasoning freeze-dried abalone
CN103039957A (en) * 2013-01-21 2013-04-17 福建省闽中有机食品有限公司 Vacuum freeze-dried pleurotus eryngii crisp chip and preparation method thereof
CN103211187A (en) * 2013-04-28 2013-07-24 王惠莹 Healthcare potato chip and processing method thereof

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106690170A (en) * 2016-12-16 2017-05-24 中国农业科学院农产品加工研究所 Preparation method of leisure dioscorea batatas bean and leisure dioscorea batatas bean prepared by adopting same

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Application publication date: 20150325

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