CN104872584A - Method for making puffed potato - Google Patents
Method for making puffed potato Download PDFInfo
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- CN104872584A CN104872584A CN201510285789.4A CN201510285789A CN104872584A CN 104872584 A CN104872584 A CN 104872584A CN 201510285789 A CN201510285789 A CN 201510285789A CN 104872584 A CN104872584 A CN 104872584A
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- Prior art keywords
- potato
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- expanded
- raw materials
- onion
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
- A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers
Abstract
The invention relates to a method for making puffed potato and belongs to the technical field of puffed food. The method includes the following steps: 1), selecting raw materials; 2), cleaning the raw materials for pretreatment; 3), boiling the raw materials; 4), mixing the raw materials; 5), performing microwave drying; 6), repeatedly puffing; 7), taking out a mixture, which is bound to be a ball, after going through water circulation cooling to obtain the puffed potato. Natural raw materials are adopted for repeated steam puffing to enable nutrient elements in the raw materials to be blended mutually, an air frying pot is utilized, and a small amount of bacon is utilized for seasoning to enable bacon flavor to be mixed in potato. A natural processing means for the raw materials is closer to cooking, so that consumption of food additive is lowered substantially, the defects of conventional puffing processes are overcome, and the puffed potato made by the method is ensured to have a special flavor.
Description
Technical field
The present invention relates to a kind of preparation method of expanded potato, belong to dilated food technical field.
Background technology
Current dilated food is " five is high by more than one " to the impression of people: higher fatty acid, high heat, high salt, high sugar, multi-flavor are smart.Puffed rice wherein is then labeled to the label of " leaded height ".This is a kind of misleading, and the processing mode of expanding food itself can't bring these to endanger in fact.
" five is high by more than one " Producing reason is that excessive additive causes, it doesn't matter with " expanded " this processing mode, due to producer in order to the taste promoting food with the addition of a large amount of food additives, these additives cause the unsound reason of dilated food just.And the processing mode of " expanded " mainly changes food mouthfeel, except the fried and mode that bakes is expanded, there is not obvious harm in the expanded mode of extruding and pressure temporarily.
On the contrary, the expanded food that makes is easier to digest and assimilate.Puffing technique makes the thorough slaking of starch, and inner in cellular, water-soluble character increases, and is conducive to the infiltration of gastro-intestinal digestion enzyme, improves the digestibility of nutrient.Dilated food raw material is mainly made with staple food, if can not add or few doping, the staple foodization of this based food also should be all right, and can imitate the edible way of oatmeal, cornflakes.
The viewpoint of modern nutriology advocates balanced diet, and think that any one food all overlooks either of the two, the amount of any one food is not again the more the better.With regard to dilated food, because it mostly is fried food, the volume expansion of food several times itself are made after the techniques such as pressurization, heating, in view of it is for convenience of fast food, so the amount of the content of sugar, salt, monosodium glutamate other food relative is just many in food, and the content of other nutritional benefit elements is what for few, as taken in the appetite that not only can have influence on child for a long time, and flavouring excessive in food also can produce certain harmfulness to human body.
Summary of the invention
The technical problem that the present invention solves is: the preparation method proposing a kind of expanded potato, the method adopts natural material to utilize the metering of air fryer and the repeatedly fat content of the final dilated food of the expanded reduction of steam and the edible additive of interpolation, makes the dilated food mouthfeel obtained closer to roasted characteristics.
In order to solve the problems of the technologies described above, the technical scheme that the present invention proposes is: a kind of preparation method of expanded potato, and making step is as follows:
1) fresh potato, onion, mushroom, Baconic, black pepper and salt is selected;
2) potato, onion, mushroom is cleaned, removing impurity, by stand-by for the potato stripping and slicing after cleaning, onion peeling, after peeling, onion and mushroom are all diced stand-by;
3) potato after stripping and slicing is put into pot boiling 20 ~ 30 minutes, potato decortication after boiling;
4) while boiling potato, get some Baconic's choppings and mix to insert in air fryer with onion fourth, mushroom cap, black pepper and salt and take out after 10 ~ 15 minutes, after taking out and the preliminary mix and blend of potato removed the peel of boiling, then cover with some Baconic's sheets in the outside of mixture and use cotton thread colligation agglomerating;
5) moisture of in the agglomerating dumpling of described step 4) colligation 90% is removed with microwave drying;
6) temperature in Bulking tank is raised to 100 DEG C ~ 120 DEG C, open Bulking tank, mixture agglomerating for binding in step 4) is positioned in Bulking tank, maintain the temperature at 90 DEG C ~ 100 DEG C, pressure in Bulking tank is raised to 0.25 MPa ~ 0.3MPa simultaneously, and keep 10 minutes, be then depressurized to vacuum state instantaneously and keep 10 minutes, circulate 5 ~ 10 times; Cool the temperature to 80 DEG C ~ 85 DEG C, leave standstill 60 ~ 120 minutes; Cool the temperature to 40 DEG C ~ 45 DEG C, leave standstill 60 ~ 120 minutes; Finally use the circulating water 45 ~ 60 minutes of 10 DEG C ~ 15 DEG C;
7) take out the agglomerating mixture of the cooled colligation of step 6) water circulation, untie cotton thread, obtain expanded potato.
The improvement of technique scheme is: the dumpling diameter that step 4) mixture mass becomes is 2 ~ 3 centimetres.
The improvement of technique scheme is: the moment step-down in step 6) opens step-down instantaneously by vacuum tank and expanded tank connected magnetic valve, and vacuum tank is first evacuated to vacuum in advance for-0.115 MPa; Magnetic valve moment step-down opening time is 1.5 seconds; Magnetic valve was opened once every 1 minute.
The improvement of technique scheme is: the potato of peeling first can be pressed into fritter to mix by step 4) before combination.
The invention has the beneficial effects as follows: the preparation method of this expanded potato adopt natural material to experience steam is repeatedly expanded makes the nutrient in raw material mutually merge, air fryer and a small amount of Baconic is utilized to carry out seasoning, Baconic's taste is made to be mixed in potato, because raw material natural process means make the method considerably reduce the consumption of edible additive closer to culinary art, while the traditional puffed technique of solution exists drawback, ensure that the expanded potato made does not have some local flavor.
Detailed description of the invention
Embodiment one
A kind of making step of preparation method of expanded potato is as follows:
1) fresh potato, onion, mushroom, Baconic, black pepper and salt is selected;
2) potato, onion, mushroom is cleaned, removing impurity, by stand-by for the potato stripping and slicing after cleaning, onion peeling, after peeling, onion and mushroom are all diced stand-by;
3) potato after stripping and slicing is put into pot boiling 30 minutes, potato decortication after boiling;
4) while boiling potato, get some Baconic's choppings and mix to insert in air fryer with onion fourth, mushroom cap, black pepper and salt and take out after 15 minutes, remove the peel the preliminary mix and blend of the potato hobbing into fritter with boiling after taking out, then cover with some Baconic's sheets in the outside of mixture and use cotton thread colligation to become the dumpling of diameter 3 centimetres;
5) moisture of in the agglomerating dumpling of described step 4) colligation 90% is removed with microwave drying; Microwave dryer body feed tank maximum temperature is not higher than 200 DEG C, and microwave frequency is 2.5GHz;
6) temperature in Bulking tank is raised to 120 DEG C, open Bulking tank, mixture agglomerating for binding in step 4) is positioned in Bulking tank, maintain the temperature at 100 DEG C, pressure in Bulking tank is raised to 0.3MPa simultaneously, and keep 10 minutes, be then depressurized to vacuum state instantaneously and keep 10 minutes, circulate 10 times; Cool the temperature to 85 DEG C, leave standstill 60 minutes; Cool the temperature to 45 DEG C, leave standstill 60 minutes; Finally use the circulating water 45 minutes of 15 DEG C; Moment step-down in this step opens step-down instantaneously by vacuum tank and expanded tank connected magnetic valve, and vacuum tank is first evacuated to vacuum in advance for-0.115 MPa; Magnetic valve moment step-down opening time is 1.5 seconds; Magnetic valve was opened once every 1 minute;
7) take out the agglomerating mixture of the cooled colligation of step 6) water circulation, untie cotton thread, obtain expanded potato.
Embodiment two
A kind of making step of preparation method of expanded potato is as follows:
1) fresh potato, onion, mushroom, Baconic, black pepper and salt is selected;
2) potato, onion, mushroom is cleaned, removing impurity, by stand-by for the potato stripping and slicing after cleaning, onion peeling, after peeling, onion and mushroom are all diced stand-by;
3) potato after stripping and slicing is put into pot boiling 20 minutes, potato decortication after boiling;
4) while boiling potato, get some Baconic's choppings and mix to insert in air fryer with onion fourth, mushroom cap, black pepper and salt and take out after 10 minutes, remove the peel the preliminary mix and blend of the potato hobbing into fritter with boiling after taking out, then cover with some Baconic's sheets in the outside of mixture and use cotton thread colligation to become the dumpling of diameter 2 centimetres;
5) moisture of in the agglomerating dumpling of described step 4) colligation 90% is removed with microwave drying; Microwave dryer body feed tank maximum temperature is not higher than 200 DEG C, and microwave frequency is 2.4GHz;
6) temperature in Bulking tank is raised to 100 DEG C, open Bulking tank, mixture agglomerating for binding in step 4) is positioned in Bulking tank, maintain the temperature at 90 DEG C, pressure in Bulking tank is raised to 0.25 MPa simultaneously, and keep 10 minutes, be then depressurized to vacuum state instantaneously and keep 10 minutes, circulate 5 times; Cool the temperature to 80 DEG C DEG C, leave standstill 120 minutes; Cool the temperature to 40 DEG C, leave standstill 120 minutes; Finally use the circulating water 60 minutes of 10 DEG C; Moment step-down in this step opens step-down instantaneously by vacuum tank and expanded tank connected magnetic valve, and vacuum tank is first evacuated to vacuum in advance for-0.115 MPa; Magnetic valve moment step-down opening time is 1.5 seconds; Magnetic valve was opened once every 1 minute;
7) take out the agglomerating mixture of the cooled colligation of step 6) water circulation, untie cotton thread, obtain expanded potato.
The concrete technical scheme be not limited to described in above-described embodiment of the present invention, all employings are equal to replaces the protection domain that the technical scheme formed is application claims.
Claims (4)
1. a preparation method for expanded potato, is characterized in that making step is as follows:
1) fresh potato, onion, mushroom, Baconic, black pepper and salt is selected;
2) potato, onion, mushroom is cleaned, removing impurity, by stand-by for the potato stripping and slicing after cleaning, onion peeling, after peeling, onion and mushroom are all diced stand-by;
3) potato after stripping and slicing is put into pot boiling 20 ~ 30 minutes, potato decortication after boiling;
4) while boiling potato, get some Baconic's choppings and mix to insert in air fryer with onion fourth, mushroom cap, black pepper and salt and take out after 10 ~ 15 minutes, after taking out and the preliminary mix and blend of potato removed the peel of boiling, then cover with some Baconic's sheets in the outside of mixture and use cotton thread colligation agglomerating;
5) moisture of in the agglomerating dumpling of described step 4) colligation 90% is removed with microwave drying;
6) temperature in Bulking tank is raised to 100 DEG C ~ 120 DEG C, open Bulking tank, mixture agglomerating for binding in step 4) is positioned in Bulking tank, maintain the temperature at 90 DEG C ~ 100 DEG C, pressure in Bulking tank is raised to 0.25 MPa ~ 0.3MPa simultaneously, and keep 10 minutes, be then depressurized to vacuum state instantaneously and keep 10 minutes, circulate 5 ~ 10 times; Cool the temperature to 80 DEG C ~ 85 DEG C, leave standstill 60 ~ 120 minutes; Cool the temperature to 40 DEG C ~ 45 DEG C, leave standstill 60 ~ 120 minutes; Finally use the circulating water 45 ~ 60 minutes of 10 DEG C ~ 15 DEG C;
7) take out the agglomerating mixture of the cooled colligation of step 6) water circulation, untie cotton thread, obtain expanded potato.
2. the preparation method of expanded potato as claimed in claim 1, is characterized in that: the dumpling diameter that step 4) mixture mass becomes is 2 ~ 3 centimetres.
3. the preparation method of expanded potato as claimed in claim 1, is characterized in that: the moment step-down in step 6) opens step-down instantaneously by vacuum tank and expanded tank connected magnetic valve, and vacuum tank is first evacuated to vacuum in advance for-0.115 MPa; Magnetic valve moment step-down opening time is 1.5 seconds; Magnetic valve was opened once every 1 minute.
4. the preparation method of expanded potato as claimed in claim 1, is characterized in that: the potato of peeling first can be pressed into fritter to mix by step 4) before combination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510285789.4A CN104872584A (en) | 2015-05-29 | 2015-05-29 | Method for making puffed potato |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510285789.4A CN104872584A (en) | 2015-05-29 | 2015-05-29 | Method for making puffed potato |
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| CN104872584A true CN104872584A (en) | 2015-09-02 |
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| CN201510285789.4A Pending CN104872584A (en) | 2015-05-29 | 2015-05-29 | Method for making puffed potato |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427757A (en) * | 2008-12-10 | 2009-05-13 | 江苏省农业科学院 | Method for producing puffing sweet potato slice and products produced thereby |
| CN102144763A (en) * | 2011-03-02 | 2011-08-10 | 中国农业科学院农产品加工研究所 | Non-fried sweet potato crisps and preparation method thereof |
| CN102293386A (en) * | 2010-06-24 | 2011-12-28 | 王媛 | Method for processing sweet potato puffed food |
| CN102578483A (en) * | 2012-03-28 | 2012-07-18 | 常熟市汇康食品厂 | Puffed oats |
| CN103859424A (en) * | 2012-12-11 | 2014-06-18 | 张玉庆 | Banana-potato bacon roll and processing method tehreof |
| CN104351695A (en) * | 2014-11-14 | 2015-02-18 | 安徽科技学院 | Processing method of selenium and zinc enriched non-fried potato chips |
| CN104621509A (en) * | 2015-02-16 | 2015-05-20 | 江苏楷益智能科技有限公司 | Processing method of puffed pachyrhizus food |
-
2015
- 2015-05-29 CN CN201510285789.4A patent/CN104872584A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427757A (en) * | 2008-12-10 | 2009-05-13 | 江苏省农业科学院 | Method for producing puffing sweet potato slice and products produced thereby |
| CN102293386A (en) * | 2010-06-24 | 2011-12-28 | 王媛 | Method for processing sweet potato puffed food |
| CN102144763A (en) * | 2011-03-02 | 2011-08-10 | 中国农业科学院农产品加工研究所 | Non-fried sweet potato crisps and preparation method thereof |
| CN102578483A (en) * | 2012-03-28 | 2012-07-18 | 常熟市汇康食品厂 | Puffed oats |
| CN103859424A (en) * | 2012-12-11 | 2014-06-18 | 张玉庆 | Banana-potato bacon roll and processing method tehreof |
| CN104351695A (en) * | 2014-11-14 | 2015-02-18 | 安徽科技学院 | Processing method of selenium and zinc enriched non-fried potato chips |
| CN104621509A (en) * | 2015-02-16 | 2015-05-20 | 江苏楷益智能科技有限公司 | Processing method of puffed pachyrhizus food |
Non-Patent Citations (1)
| Title |
|---|
| 马寅斐等: "非油炸膨化紫薯脆片加工工艺研究", 《中国果菜》 * |
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Application publication date: 20150902 |
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