CN105011062A - Processing method of potato sticks formed by vacuum low-temperature deep-frying - Google Patents
Processing method of potato sticks formed by vacuum low-temperature deep-frying Download PDFInfo
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- CN105011062A CN105011062A CN201510443584.4A CN201510443584A CN105011062A CN 105011062 A CN105011062 A CN 105011062A CN 201510443584 A CN201510443584 A CN 201510443584A CN 105011062 A CN105011062 A CN 105011062A
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Abstract
The invention discloses a processing method of potato sticks formed by vacuum low-temperature deep-frying. The potato sticks are processed through the following steps: preparing raw materials of potatoes; cooking the potatoes; extruding the cooked potatoes into mashed potatoes; weighing whole potato flour, and mixing the whole potato flour and the mashed potatoes so as to obtain a mixture; forming the mixture into potato sticks; baking the formed potato sticks; freezing the baked potato sticks; deep-frying the frozen potato sticks; and performing oil removal. The potato sticks disclosed by the invention are processed by combining forming and baking with a vacuum low-temperature deep-frying technology, the original color, the original fragrance, the original taste and nutrient components of the potatoes are reserved, the mouth feel of the potato sticks is crisp, and other kinds of vegetables are added, so that the color of products is rich, and the potato sticks have the characteristics of being nutrient and delicious.
Description
Technical field
The invention belongs to vegetable deep-processing technical field, especially relate to the processing method of the shaping potato sticks of a kind of vacuum low-temperature frying.
Background technology
Potato is a kind of vegetables of grain dish dual-purpose type, and nutritive value is very high, and contain the vitamin A and vitamin C and mineral matter that enrich, high-quality starch content is about 16.5%, also containing a large amount of lignin etc., is described as " second bread " of the mankind.Instant instant potato food is in the market based on expanded and high temperature oil chip potato, there is feature that is higher fatty acid, Hi CHO, easily cause hypertension and cardiovascular disease, and high temperature oil chip potato easily produces acrylamide carcinogenic substance, totally unfavorable to health.
Summary of the invention
The object of the invention is to improve prior art deficiency and provide a kind of adopt shaping, dry and carry out processing in conjunction with vacuum low-temperature frying process, remain the original color of potato and nutritional labeling, crispy in taste, add other kind vegetables, product color is enriched, the processing method of the shaping potato sticks of nutrition delicious food.
The object of the present invention is achieved like this, and the processing method of the shaping potato sticks of a kind of vacuum low-temperature frying, is characterized in that the method comprises the following steps:
A, raw material prepare: adopt fresh potato material, clean, remove the peel, cut half;
B, boiling: steamer temperature more than 95 DEG C, digestion time 20-25 minute;
C, beat mud: the potato horse back potato sludging equipment after cooking carries out extruding and beats mud, potato cooks the time interval of beating mud and is less than 2 hours;
D, batching stir: the full potato starch taking mashed potatoes weight 4%, then with mashed potatoes mix and blend;
E, shaping: to adopt potato sticks forming machine to carry out shaping, the mashed potatoes through batching be extruded into length 6-8cm, diameter 6-8mm bar-shaped;
F, oven dry: the potato sticks after shaping is put into baking oven and dries, temperature 120 DEG C, 9 minutes time;
G, freezing: the potato sticks after drying to be put into instant freezer and carries out quick-frozen, temperature less than-25 DEG C, time 10-15 minute;
H, fried: the potato sticks after freezing is entered fried 48-52 minute in the lower temperature vacuum frying machine of 95 DEG C of oil temperatures;
I, de-oiling: the potato sticks after fried is put into rotary and centrifugal type oil remover, rotating speed 325 turns, centrifugation de-oiling, the de-oiling time is 3 minutes.
In order to realize object of the present invention further, can be in the batching whipping step of steps d, add mashed potatoes weight 0.94% mashed carrot, the parsley powder of mashed potatoes weight 0.53%, the edible flavoring of mashed potatoes weight 1.57%.
In order to realize object of the present invention further, can be that the potato material of employing is Xia Bodi potato.
Compared with the prior art the present invention has following distinguishing feature and good effect: the kind of potato material of the present invention adopts Xia Bodi, and this kind potato dry matter content is high, is particularly suitable for processing method of the present invention; Boiling requires steamer temperature more than 95 DEG C, and digestion time 20-25 minute, both can cook by potato under this condition, prevents again moisture too high; Potato cooks to be beaten time interval of mud and is less than 2 hours, the viscosity that mashed potatoes can be made to keep suitable, is convenient to processing, and overlong time can cause that mashed potatoes viscosity is excessive can not be used; Adopt the full potato starch according to mashed potatoes weight 4% and mashed potatoes mix and blend, after this ratio stirs, mashed potatoes hardness is just right;
6 shaping employing potato sticks forming machines carry out shaping, mashed potatoes is extruded into length and is about the bar-shaped of 7cm diameter 6-8mm; Dry in baking oven during oven dry, 120 DEG C of 9 minutes times of temperature, making potato sticks Surface hardened layer by drying, keeping proterties, removing most of moisture simultaneously; Under temperature less than-25 DEG C, time 10-15 minute condition, carry out quick-frozen with instant freezer, such quick-freeze speed is fast, and form ice crystal little, squeezing action is little, and deformation extent is little; Freezing rear potato sticks is entered fried 48-52 minute in the lower temperature vacuum frying machine of 95 DEG C of oil temperatures, vacuum technique and fried dehydration effect are combined by vacuum low-temperature frying technology, be medium with oil under negative pressure and low-temperature condition, make potato sticks internal moisture sharply evaporation drying formed there is the dry leisure food of peculiar flavour, the nutritional labeling of potato and color and luster and taste can be retained preferably; Adopt rotary and centrifugal type oil remover, rotating speed 325 turns, centrifugation de-oiling, the de-oiling time is 3 minutes, can reduce oil content more than 5%; The present invention uses fresh potato to make mashed potatoes, adds and can also add other kind vegetables man-hour as raw materials such as carrot, parsley, purple potato, pumpkins, makes product not only rich color but also nutrition delicious food.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further details.
A processing method for the shaping potato sticks of vacuum low-temperature frying, comprises the following steps:
Raw material prepares: adopt fresh potato material, clean, remove the peel, cut half; Boiling: the potato cleaning, remove the peel, cut half is put into steamer, steamer temperature more than 95 DEG C, digestion time 20-25 minute; Beat mud: the potato horse back potato sludging equipment after cooking carries out extruding and beats mud, ensure that the time interval that potato cooks dozen mud is less than 2 hours; Batching stirs: take full potato starch according to mashed potatoes weight 4%, then with mashed potatoes mix and blend; Shaping: to adopt potato sticks forming machine to carry out shaping, the mashed potatoes through batching be extruded into length 7cm, diameter 6-8mm bar-shaped; Dry: the potato sticks after shaping is put into baking oven and dries, temperature 120 DEG C, 9 minutes time; Freezing: the potato sticks after oven dry to be put into instant freezer and carries out quick-frozen, temperature less than-25 DEG C, time 10-15 minute; Fried: the potato sticks after freezing is entered fried 48-52 minute in the lower temperature vacuum frying machine of 95 DEG C of oil temperatures; De-oiling: the potato sticks after fried is put into rotary and centrifugal type oil remover, rotating speed 325 turns, centrifugation de-oiling, the de-oiling time is 3 minutes.
In order to make product not only rich color but also nutrition delicious food, in batching whipping step, add mashed potatoes weight 0.94% mashed carrot, the parsley powder of mashed potatoes weight 0.53%, the edible flavoring of mashed potatoes weight 1.57%, flavoring described in the present embodiment is salt, maltitol powder, hydrolyzed vegetable protein, sodium glutamate, phosphatide powder, flavoring essence, also other edible flavorings can be added according to different tastes, mouthfeel, such as tomato flavoring, conventionally prepares.
Claims (3)
1. a processing method for the shaping potato sticks of vacuum low-temperature frying, is characterized in that the method comprises the following steps:
A, raw material prepare: adopt fresh potato material, clean, remove the peel, cut half;
B, boiling: steamer temperature more than 95 DEG C, digestion time 20-25 minute;
C, beat mud: the potato horse back potato sludging equipment after cooking carries out extruding and beats mud, potato cooks the time interval of beating mud and is less than 2 hours;
D, batching stir: the full potato starch taking mashed potatoes weight 4%, then with mashed potatoes mix and blend;
E, shaping: to adopt potato sticks forming machine to carry out shaping, the mashed potatoes through batching be extruded into length 6-8cm, diameter 6-8mm bar-shaped;
F, oven dry: the potato sticks after shaping is put into baking oven and dries, temperature 120 DEG C, 9 minutes time;
G, freezing: the potato sticks after drying to be put into instant freezer and carries out quick-frozen, temperature less than-25 DEG C, time 10-15 minute;
H, fried: the potato sticks after freezing is entered fried 48-52 minute in the lower temperature vacuum frying machine of 95 DEG C of oil temperatures;
I, de-oiling: the potato sticks after fried is put into rotary and centrifugal type oil remover, rotating speed 325 turns, centrifugation de-oiling, the de-oiling time is 3 minutes.
2. the processing method of the shaping potato sticks of a kind of vacuum low-temperature frying according to claim 1, is characterized in that in the batching whipping step of steps d, add mashed potatoes weight 0.94% mashed carrot, the parsley powder of mashed potatoes weight 0.53%, the edible flavoring of mashed potatoes weight 1.57%.
3. the processing method of the shaping potato sticks of a kind of vacuum low-temperature frying according to claim 1, is characterized in that the potato material adopted is Xia Bodi potato.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510443584.4A CN105011062A (en) | 2015-07-27 | 2015-07-27 | Processing method of potato sticks formed by vacuum low-temperature deep-frying |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510443584.4A CN105011062A (en) | 2015-07-27 | 2015-07-27 | Processing method of potato sticks formed by vacuum low-temperature deep-frying |
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| CN105011062A true CN105011062A (en) | 2015-11-04 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725129A (en) * | 2016-02-18 | 2016-07-06 | 吕文良 | Method for processing potato bars |
| CN106072123A (en) * | 2016-06-20 | 2016-11-09 | 吕忠华 | A kind of low-temperature frying processing method of Fructus Solani melongenae |
| CN108497398A (en) * | 2018-02-26 | 2018-09-07 | 定西薯宝农科清真食品有限公司 | A kind of potato ball and preparation method thereof |
| CN113439779A (en) * | 2020-03-28 | 2021-09-28 | 郑州方大农业科技有限公司 | VF vegetable cake processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020036167A (en) * | 2000-11-08 | 2002-05-16 | 이상윤 | Process of preparing potato snack using raw potate |
| CN104489568A (en) * | 2015-01-05 | 2015-04-08 | 北京凯达恒业农业技术开发有限公司 | Mixed mashed potato VF food and preparation method thereof |
-
2015
- 2015-07-27 CN CN201510443584.4A patent/CN105011062A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020036167A (en) * | 2000-11-08 | 2002-05-16 | 이상윤 | Process of preparing potato snack using raw potate |
| CN104489568A (en) * | 2015-01-05 | 2015-04-08 | 北京凯达恒业农业技术开发有限公司 | Mixed mashed potato VF food and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725129A (en) * | 2016-02-18 | 2016-07-06 | 吕文良 | Method for processing potato bars |
| CN106072123A (en) * | 2016-06-20 | 2016-11-09 | 吕忠华 | A kind of low-temperature frying processing method of Fructus Solani melongenae |
| CN108497398A (en) * | 2018-02-26 | 2018-09-07 | 定西薯宝农科清真食品有限公司 | A kind of potato ball and preparation method thereof |
| CN113439779A (en) * | 2020-03-28 | 2021-09-28 | 郑州方大农业科技有限公司 | VF vegetable cake processing method |
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Application publication date: 20151104 |
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