CN105614784A - Method for processing and treating crispy potato chip - Google Patents
Method for processing and treating crispy potato chip Download PDFInfo
- Publication number
- CN105614784A CN105614784A CN201510974605.5A CN201510974605A CN105614784A CN 105614784 A CN105614784 A CN 105614784A CN 201510974605 A CN201510974605 A CN 201510974605A CN 105614784 A CN105614784 A CN 105614784A
- Authority
- CN
- China
- Prior art keywords
- parts
- rhizoma solani
- solani tuber
- tuber osi
- oil bath
- 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 claims abstract description 21
- 244000061456 Solanum tuberosum Species 0.000 title claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims description 5
- 235000013606 potato chips Nutrition 0.000 claims abstract description 24
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 238000005406 washing Methods 0.000 claims abstract description 10
- 238000003860 storage Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 39
- 239000007788 liquid Substances 0.000 claims description 28
- 239000000047 product Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000007710 freezing Methods 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 9
- 239000000834 fixative Substances 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 235000015110 jellies Nutrition 0.000 claims description 4
- 239000008274 jelly Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 241000218236 Cannabis Species 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 235000003935 Hippophae Nutrition 0.000 claims description 3
- 241000229143 Hippophae Species 0.000 claims description 3
- 241001234819 Limacia <gastropod> Species 0.000 claims description 3
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 241001250596 Pleione Species 0.000 claims description 3
- 241000195474 Sargassum Species 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 229930003427 Vitamin E Natural products 0.000 claims description 3
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 229960000304 folic acid Drugs 0.000 claims description 3
- 235000019152 folic acid Nutrition 0.000 claims description 3
- 239000011724 folic acid Substances 0.000 claims description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 3
- 230000008676 import Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 claims description 3
- 150000002978 peroxides Chemical class 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000001737 promoting effect Effects 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000013589 supplement Substances 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 235000019165 vitamin E Nutrition 0.000 claims description 3
- 229940046009 vitamin E Drugs 0.000 claims description 3
- 239000011709 vitamin E Substances 0.000 claims description 3
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000011670 zinc gluconate Substances 0.000 claims description 3
- 229960000306 zinc gluconate Drugs 0.000 claims description 3
- 235000011478 zinc gluconate Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 2
- 102000004316 Oxidoreductases Human genes 0.000 abstract 1
- 108090000854 Oxidoreductases Proteins 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 49
- 235000019198 oils Nutrition 0.000 description 49
- 239000003814 drug Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for processing and treating crispy potato chips, and relates to the technical field of food processing. The method is characterized by comprising the following steps: selecting, washing, soaking, peeling, trimming, protecting the color, slicing, protecting the color, deactivating oxidase, performing quick-freeze and cold storage, removing oil after oil bath, and packaging. The method disclosed by the invention is reasonable and convenient to operate, and a low-temperature oil frying method is adopted.
Description
Technical field:
The present invention relates to food processing and production technical field, the method being specifically related to Rhizoma Solani tuber osi crispy slice processed.
Background technology:
Chrisps is one vegetable. Usually forming fried with vegetable oil and flavouring agent after potato slice, taste delicious and crisp shortcake is yellow.
And present many potato chips are also all Rhizoma Solani tuber osis does, taste also very good, but whether be dish or potato chips, is all have passed through the fried of substantial amounts of high temperature to be made, the heat of such food height all very, is unsuitable for for many crowds or can not eat more.
Summary of the invention:
The technical problem to be solved is in that to overcome existing technological deficiency to provide, and a kind of method is reasonable, easy to operate, method by the Rhizoma Solani tuber osi crispy slice processed of low-temperature frying.
The technical problem to be solved adopts following technical scheme to realize:
The method of Rhizoma Solani tuber osi crispy slice processed, it is characterised in that: comprise the following steps,
Step one, pick: choose rotten Rhizoma Solani tuber osi, be put in litterbag and reclaim, remaining good Rhizoma Solani tuber osi is put on conveyer belt in order to cleaning;
Step 2, cleaning: open cleaning machine inlet valve, water completely to cleaning driving-chain row, is opened conveyer power supply, is poured into continuously on conveyer belt by raw material, and raw material is sent into cleaning sink, starts air pump, starts to clean; Then open spray switch, raw material is carried out high pressure rinse, washes the silt on Rhizoma Solani tuber osi and foreign material off;
Step 3, immersion: the Rhizoma Solani tuber osi after cleaned is put into immersion 35 minutes in soak, and the amount of soak is 2 times of the amount of Rhizoma Solani tuber osi;
Step 4, peeling: open skinning machine switch, be sent in skinning machine by raw material, start peeling, when Rhizoma Solani tuber osi smooth surface place is without potato peel, shut down and pour out Rhizoma Solani tuber osi, put into clean basket standby, and long-time delay avoided by the Rhizoma Solani tuber osi after removing the peel, it is prevented that variable color;
Step 5, finishing color fixative:
I remove skin after a basket Rhizoma Solani tuber osi be put on workbench, by operation employee, a hand-held raw material, a hand-held paring knife, surface eye, small holes caused by worms, Cortex Cannabis, Pericarpium Citri Reticulatae Viride, stain part are removed clean;
Bean after finishing is put in the transfer container of colour-keeping liquid by II in time; Colour-keeping liquid liquid level avoids Rhizoma Solani tuber osi variable color beyond Rhizoma Solani tuber osi height >=2cm;
Step 6, section color fixative:
Slicer disc is adjusted from for 2.8mm during I section, open the Rhizoma Solani tuber osi after microtome power supply takes finishing during section and put into microtome hopper, firmly uniformly Rhizoma Solani tuber osi is pushed in microtome, with whether kind of calliper potato chips meets dimensional requirement, as be not inconsistent desired shut down adjust cutter from, till qualified;
The container filling colour-keeping liquid is put under microtome outlet by II is used for holding potato chips, and colour-keeping liquid liquid level exceeds potato chips height >=2cm, if namely colour-keeping liquid variable color needs to change colour-keeping liquid;
Step 7, complete:
I to injected clear water in the pond that completes, and water is full to be arranged to driving-chain, treats that water heats to 98 DEG C, opens conveyer belt, and each conveyer belt compartment adds a cover hedge potato chips;
The temperature completed is located at 93-98 DEG C by II, and potato chips completes the 75-90 second, regulates, according to the Maturity of material, the linear velocity that completes, and after completing, product Maturity is 70-80%;
III complete after product through room temperature cooling bay, carry out conventional chilling;
Step 8, quick-freezing and cold preservation:
I opens quick freezing unit, when instant freezer import, outlet temperature��-27 DEG C, opens Cloth sieve and carries out cloth quick-freezing, and the material of quick-freezing is crisp and is not bonded to together, and after freezing, product center has ice crystal;
Product after II quick-freezing is initially charged with in freshness protection package and is then charged in carton, puts in freezer, refrigerated storage temperature :-15 DEG C to-18 DEG C;
Step 9, oil bath removing oil:
The product that I cold preservation is good, every 7.5kg loads in material cage, installs four cage go-carts, is transported to oil bath pan other standby;
II puts into oil bath pan the material cage installed after oil temperature rises to 110 DEG C, treats that vacuum reaches-0.09Mpa and starts blowing oil bath, and whole process keeps oil temperature sheet: 95 DEG C-98 DEG C, after promoting material cage, carries out removing oil, 10 minutes removing oil time, rotates forward each 5 minutes of reversion;
III oil bath process to observe pasta, illustrates that oil bath is insufficient if any large sparkle and need to continue oil bath, and as illustrated that oil bath completes without large sparkle, the oil bath time is 35-45 minute;
IV for preventing product variable color, acid value, peroxide value from exceeding standard, and the oil in oil bath pan needs washing oil regular, quantitative: after every oil bath 270kg (9 pots), oil bath, product surface has light discolouration starch granules, oil bath stops production needs washing oil in more than two days; Need after washing oil to supplement fresh oil, add 50g vitamin E;
Step 10, packaging:
After I oil bath, potato chips spreads and cools down in stainless steel box on packer's bay's workbench, cool temperature processed: 20 DEG C-30 DEG C;
II packaging operation personnel wear disposable glove, select the raw material of feel like jelly, be charred variable color, adhesion, remove product disintegrating slag, powder simultaneously;
III qualified products load in interim packaging bag, with the installed potato chips of electronic scale weighing, and seal with semi-automatic packer, and packaging seal is without gas leakage, without pleating;
Described soak is made up of the material of following weight portion,
Herba Cynomorii 4 parts, Herba Schizonepetae 6 parts, Pseudobulbus cremastrae seu pleiones 7 parts, man Fructus Crataegi 8 parts, the Radix Stemonae 9 parts, Fructus Hippophae 10 parts, Cortex Albiziae 4 parts, Flos Chrysanthemi 5 parts, Herba Equiseti Arvinsis 6 parts, Sargassum 7 parts, Semen Juglandis 8 parts, Dens Draconis 9 parts, Folium Artemisiae Argyi 10 parts;
Preparation method: material clear water is rinsed well by I, the local standing being then placed on dry ventilation is dried;
Material after drying is put into steaming and decocting 60 minutes in pure water by II, and the amount of pure water is 7 times of total amount of material;
Residue after steaming and decocting is leached by III, then directly uses;
Described colour-keeping liquid is made up of the material of following weight portion,
Vitamin C 5 parts, VITAMIN B15 part, limacia sagittata granule 5 parts, zinc gluconate 3 parts, citric acid 1 part, 2 parts of folic acid, calcium carbonate 1 part, oligofructose 2 parts, Flos Albiziae granule 4 parts;
Preparation method: above-mentioned material is put into stirring mixing 50 minutes in the clear water of 45 DEG C of total amount of material 12 times, uses immediately after.
The invention have the benefit that oil bath effect be crispy in taste after cool system, without feeling like jelly without being charred variable color, without adhesion, and the property of medicine of Rhizoma Solani tuber osi more incidentally Chinese medicine can be made by soak, and owing to soaking before peeling, the taste of Chinese medicine is not strong, by the immersion of colour-keeping liquid, not only act as the effect of color fixative, it is ensured that some nutritional labelings containing needed by human body in Rhizoma Solani tuber osi. The inventive method is reasonable, easy to operate, pass through low-temperature frying.
Detailed description of the invention:
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, the present invention is further elucidated below.
The method of Rhizoma Solani tuber osi crispy slice processed, it is characterised in that: comprise the following steps,
Step one, pick: choose rotten Rhizoma Solani tuber osi, be put in litterbag and reclaim, remaining good Rhizoma Solani tuber osi is put on conveyer belt in order to cleaning;
Step 2, cleaning: open cleaning machine inlet valve, water completely to cleaning driving-chain row, is opened conveyer power supply, is poured into continuously on conveyer belt by raw material, and raw material is sent into cleaning sink, starts air pump, starts to clean; Then open spray switch, raw material is carried out high pressure rinse, washes the silt on Rhizoma Solani tuber osi and foreign material off;
Step 3, immersion: the Rhizoma Solani tuber osi after cleaned is put into immersion 35 minutes in soak, and the amount of soak is 2 times of the amount of Rhizoma Solani tuber osi;
Step 4, peeling: open skinning machine switch, be sent in skinning machine by raw material, start peeling, when Rhizoma Solani tuber osi smooth surface place is without potato peel, shut down and pour out Rhizoma Solani tuber osi, put into clean basket standby, and long-time delay avoided by the Rhizoma Solani tuber osi after removing the peel, it is prevented that variable color;
Step 5, finishing color fixative:
I remove skin after a basket Rhizoma Solani tuber osi be put on workbench, by operation employee, a hand-held raw material, a hand-held paring knife, surface eye, small holes caused by worms, Cortex Cannabis, Pericarpium Citri Reticulatae Viride, stain part are removed clean;
Bean after finishing is put in the transfer container of colour-keeping liquid by II in time; Colour-keeping liquid liquid level avoids Rhizoma Solani tuber osi variable color beyond Rhizoma Solani tuber osi height >=2cm;
Step 6, section color fixative:
Slicer disc is adjusted from for 2.8mm during I section, open the Rhizoma Solani tuber osi after microtome power supply takes finishing during section and put into microtome hopper, firmly uniformly Rhizoma Solani tuber osi is pushed in microtome, with whether kind of calliper potato chips meets dimensional requirement, as be not inconsistent desired shut down adjust cutter from, till qualified;
The container filling colour-keeping liquid is put under microtome outlet by II is used for holding potato chips, and colour-keeping liquid liquid level exceeds potato chips height >=2cm, if namely colour-keeping liquid variable color needs to change colour-keeping liquid;
Step 7, complete:
I to injected clear water in the pond that completes, and water is full to be arranged to driving-chain, treats that water heats to 98 DEG C, opens conveyer belt, and each conveyer belt compartment adds a cover hedge potato chips;
The temperature completed is located at 93-98 DEG C by II, and potato chips completes the 75-90 second, regulates, according to the Maturity of material, the linear velocity that completes, and after completing, product Maturity is 70-80%;
III complete after product through room temperature cooling bay, carry out conventional chilling;
Step 8, quick-freezing and cold preservation:
I opens quick freezing unit, when instant freezer import, outlet temperature��-27 DEG C, opens Cloth sieve and carries out cloth quick-freezing, and the material of quick-freezing is crisp and is not bonded to together, and after freezing, product center has ice crystal;
Product after II quick-freezing is initially charged with in freshness protection package and is then charged in carton, puts in freezer, refrigerated storage temperature :-15 DEG C to-18 DEG C;
Step 9, oil bath removing oil:
The product that I cold preservation is good, every 7.5kg loads in material cage, installs four cage go-carts, is transported to oil bath pan other standby;
II puts into oil bath pan the material cage installed after oil temperature rises to 110 DEG C, treats that vacuum reaches-0.09Mpa and starts blowing oil bath, and whole process keeps oil temperature sheet: 95 DEG C-98 DEG C, after promoting material cage, carries out removing oil, 10 minutes removing oil time, rotates forward each 5 minutes of reversion;
III oil bath process to observe pasta, illustrates that oil bath is insufficient if any large sparkle and need to continue oil bath, and as illustrated that oil bath completes without large sparkle, the oil bath time is 35-45 minute;
IV for preventing product variable color, acid value, peroxide value from exceeding standard, and the oil in oil bath pan needs washing oil regular, quantitative: after every oil bath 270kg (9 pots), oil bath, product surface has light discolouration starch granules, oil bath stops production needs washing oil in more than two days; Need after washing oil to supplement fresh oil, add 50g vitamin E;
Step 10, packaging:
After I oil bath, potato chips spreads and cools down in stainless steel box on packer's bay's workbench, cool temperature processed: 20 DEG C-30 DEG C;
II packaging operation personnel wear disposable glove, select the raw material of feel like jelly, be charred variable color, adhesion, remove product disintegrating slag, powder simultaneously;
III qualified products load in interim packaging bag, with the installed potato chips of electronic scale weighing, and seal with semi-automatic packer, and packaging seal is without gas leakage, without pleating;
Described soak is made up of the material of following weight portion,
Herba Cynomorii 4 parts, Herba Schizonepetae 6 parts, Pseudobulbus cremastrae seu pleiones 7 parts, man Fructus Crataegi 8 parts, the Radix Stemonae 9 parts, Fructus Hippophae 10 parts, Cortex Albiziae 4 parts, Flos Chrysanthemi 5 parts, Herba Equiseti Arvinsis 6 parts, Sargassum 7 parts, Semen Juglandis 8 parts, Dens Draconis 9 parts, Folium Artemisiae Argyi 10 parts;
Preparation method: material clear water is rinsed well by I, the local standing being then placed on dry ventilation is dried;
Material after drying is put into steaming and decocting 60 minutes in pure water by II, and the amount of pure water is 7 times of total amount of material;
Residue after steaming and decocting is leached by III, then directly uses;
Described colour-keeping liquid is made up of the material of following weight portion,
Vitamin C 5 parts, VITAMIN B15 part, limacia sagittata granule 5 parts, zinc gluconate 3 parts, citric acid 1 part, 2 parts of folic acid, calcium carbonate 1 part, oligofructose 2 parts, Flos Albiziae granule 4 parts;
Preparation method: above-mentioned material is put into stirring mixing 50 minutes in the clear water of 45 DEG C of total amount of material 12 times, uses immediately after.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described. Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention. Claimed scope is defined by appending claims and equivalent thereof.
Claims (3)
1. the method for Rhizoma Solani tuber osi crispy slice processed, it is characterised in that: comprise the following steps,
Step one, pick: choose rotten Rhizoma Solani tuber osi, be put in litterbag and reclaim, remaining good Rhizoma Solani tuber osi is put on conveyer belt in order to cleaning;
Step 2, cleaning: open cleaning machine inlet valve, water completely to cleaning driving-chain row, is opened conveyer power supply, is poured into continuously on conveyer belt by raw material, and raw material is sent into cleaning sink, starts air pump, starts to clean; Then open spray switch, raw material is carried out high pressure rinse, washes the silt on Rhizoma Solani tuber osi and foreign material off;
Step 3, immersion: the Rhizoma Solani tuber osi after cleaned is put into immersion 35 minutes in soak, and the amount of soak is 2 times of the amount of Rhizoma Solani tuber osi;
Step 4, peeling: open skinning machine switch, be sent in skinning machine by raw material, start peeling, when Rhizoma Solani tuber osi smooth surface place is without potato peel, shut down and pour out Rhizoma Solani tuber osi, put into clean basket standby, and long-time delay avoided by the Rhizoma Solani tuber osi after removing the peel, it is prevented that variable color;
Step 5, finishing color fixative:
I remove skin after a basket Rhizoma Solani tuber osi be put on workbench, by operation employee, a hand-held raw material, a hand-held paring knife, surface eye, small holes caused by worms, Cortex Cannabis, Pericarpium Citri Reticulatae Viride, stain part are removed clean;
Bean after finishing is put in the transfer container of colour-keeping liquid by II in time; Colour-keeping liquid liquid level avoids Rhizoma Solani tuber osi variable color beyond Rhizoma Solani tuber osi height >=2cm;
Step 6, section color fixative:
Slicer disc is adjusted from for 2.8mm during I section, open the Rhizoma Solani tuber osi after microtome power supply takes finishing during section and put into microtome hopper, firmly uniformly Rhizoma Solani tuber osi is pushed in microtome, with whether kind of calliper potato chips meets dimensional requirement, as be not inconsistent desired shut down adjust cutter from, till qualified;
The container filling colour-keeping liquid is put under microtome outlet by II is used for holding potato chips, and colour-keeping liquid liquid level exceeds potato chips height >=2cm, if namely colour-keeping liquid variable color needs to change colour-keeping liquid;
Step 7, complete:
I to injected clear water in the pond that completes, and water is full to be arranged to driving-chain, treats that water heats to 98 DEG C, opens conveyer belt, and each conveyer belt compartment adds a cover hedge potato chips;
The temperature completed is located at 93-98 DEG C by II, and potato chips completes the 75-90 second, regulates, according to the Maturity of material, the linear velocity that completes, and after completing, product Maturity is 70-80%;
III complete after product through room temperature cooling bay, carry out conventional chilling;
Step 8, quick-freezing and cold preservation:
I opens quick freezing unit, when instant freezer import, outlet temperature��-27 DEG C, opens Cloth sieve and carries out cloth quick-freezing, and the material of quick-freezing is crisp and is not bonded to together, and after freezing, product center has ice crystal;
Product after II quick-freezing is initially charged with in freshness protection package and is then charged in carton, puts in freezer, refrigerated storage temperature :-15 DEG C to-18 DEG C;
Step 9, oil bath removing oil:
The product that I cold preservation is good, every 7.5kg loads in material cage, installs four cage go-carts, is transported to oil bath pan other standby;
II puts into oil bath pan the material cage installed after oil temperature rises to 110 DEG C, treats that vacuum reaches-0.09Mpa and starts blowing oil bath, and whole process keeps oil temperature sheet: 95 DEG C-98 DEG C, after promoting material cage, carries out removing oil, 10 minutes removing oil time, rotates forward each 5 minutes of reversion;
III oil bath process to observe pasta, illustrates that oil bath is insufficient if any large sparkle and need to continue oil bath, and as illustrated that oil bath completes without large sparkle, the oil bath time is 35-45 minute;
IV for preventing product variable color, acid value, peroxide value from exceeding standard, and the oil in oil bath pan needs washing oil regular, quantitative: after every oil bath 270kg (9 pots), oil bath, product surface has light discolouration starch granules, oil bath stops production needs washing oil in more than two days; Need after washing oil to supplement fresh oil, add 50g vitamin E;
Step 10, packaging:
After I oil bath, potato chips spreads and cools down in stainless steel box on packer's bay's workbench, cool temperature processed: 20 DEG C-30 DEG C;
II packaging operation personnel wear disposable glove, select the raw material of feel like jelly, be charred variable color, adhesion, remove product disintegrating slag, powder simultaneously;
III qualified products load in interim packaging bag, with the installed potato chips of electronic scale weighing, and seal with semi-automatic packer, and packaging seal is without gas leakage, without pleating.
2. the method for Rhizoma Solani tuber osi crispy slice processed according to claim 1, it is characterised in that: described soak is made up of the material of following weight portion,
Herba Cynomorii 4 parts, Herba Schizonepetae 6 parts, Pseudobulbus cremastrae seu pleiones 7 parts, man Fructus Crataegi 8 parts, the Radix Stemonae 9 parts, Fructus Hippophae 10 parts, Cortex Albiziae 4 parts, Flos Chrysanthemi 5 parts, Herba Equiseti Arvinsis 6 parts, Sargassum 7 parts, Semen Juglandis 8 parts, Dens Draconis 9 parts, Folium Artemisiae Argyi 10 parts;
Preparation method: material clear water is rinsed well by I, the local standing being then placed on dry ventilation is dried;
Material after drying is put into steaming and decocting 60 minutes in pure water by II, and the amount of pure water is 7 times of total amount of material;
Residue after steaming and decocting is leached by III, then directly uses.
3. the method for Rhizoma Solani tuber osi crispy slice processed according to claim 1, it is characterised in that: described colour-keeping liquid is made up of the material of following weight portion,
Vitamin C 5 parts, VITAMIN B15 part, limacia sagittata granule 5 parts, zinc gluconate 3 parts, citric acid 1 part, 2 parts of folic acid, calcium carbonate 1 part, oligofructose 2 parts, Flos Albiziae granule 4 parts;
Preparation method: above-mentioned material is put into stirring mixing 50 minutes in the clear water of 45 DEG C of total amount of material 12 times, uses immediately after.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510974605.5A CN105614784A (en) | 2015-12-21 | 2015-12-21 | Method for processing and treating crispy potato chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510974605.5A CN105614784A (en) | 2015-12-21 | 2015-12-21 | Method for processing and treating crispy potato chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614784A true CN105614784A (en) | 2016-06-01 |
Family
ID=56030481
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510974605.5A Pending CN105614784A (en) | 2015-12-21 | 2015-12-21 | Method for processing and treating crispy potato chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105614784A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106954818A (en) * | 2017-05-08 | 2017-07-18 | 中国农业大学 | A kind of non-fried yacon crisp chip and its processing method |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1267479A (en) * | 2000-03-20 | 2000-09-27 | 李东涛 | Production process of low-temperature vacuum potato chips |
| CN1907105A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Method for preparing instant nutritious fruit and vegetable crisp tablet |
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
| CN102960662A (en) * | 2012-12-26 | 2013-03-13 | 贵州省生物技术研究所 | Making method of low-fat potato chips |
| CN103070226A (en) * | 2013-01-05 | 2013-05-01 | 山西农业大学 | Color-protecting and fresh-keeping method for fresh-cut potatoes |
| CN103211187A (en) * | 2013-04-28 | 2013-07-24 | 王惠莹 | Healthcare potato chip and processing method thereof |
| CN103238803A (en) * | 2013-05-21 | 2013-08-14 | 重庆尝必乐农业开发有限公司 | Processing method of dry potato chips |
| CN103340362A (en) * | 2013-06-14 | 2013-10-09 | 宁夏天瑞产业集团现代农业有限公司 | Composite fruit and vegetable crisp chip and manufacturing method thereof |
| CN103798700A (en) * | 2014-02-28 | 2014-05-21 | 莫秀芳 | Method for preparing potato chip |
| CN104351693A (en) * | 2014-09-29 | 2015-02-18 | 刘韶娜 | Health fries and preparation method thereof |
-
2015
- 2015-12-21 CN CN201510974605.5A patent/CN105614784A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1267479A (en) * | 2000-03-20 | 2000-09-27 | 李东涛 | Production process of low-temperature vacuum potato chips |
| CN1907105A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Method for preparing instant nutritious fruit and vegetable crisp tablet |
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
| CN102960662A (en) * | 2012-12-26 | 2013-03-13 | 贵州省生物技术研究所 | Making method of low-fat potato chips |
| CN103070226A (en) * | 2013-01-05 | 2013-05-01 | 山西农业大学 | Color-protecting and fresh-keeping method for fresh-cut potatoes |
| CN103211187A (en) * | 2013-04-28 | 2013-07-24 | 王惠莹 | Healthcare potato chip and processing method thereof |
| CN103238803A (en) * | 2013-05-21 | 2013-08-14 | 重庆尝必乐农业开发有限公司 | Processing method of dry potato chips |
| CN103340362A (en) * | 2013-06-14 | 2013-10-09 | 宁夏天瑞产业集团现代农业有限公司 | Composite fruit and vegetable crisp chip and manufacturing method thereof |
| CN103798700A (en) * | 2014-02-28 | 2014-05-21 | 莫秀芳 | Method for preparing potato chip |
| CN104351693A (en) * | 2014-09-29 | 2015-02-18 | 刘韶娜 | Health fries and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106954818A (en) * | 2017-05-08 | 2017-07-18 | 中国农业大学 | A kind of non-fried yacon crisp chip and its processing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103238784B (en) | Beef-broth frozen cooked noodles and processing method thereof | |
| KR101857756B1 (en) | Convenient dry nutrient vegetables and the method of making that | |
| CN103783429B (en) | A kind of burdock crisps | |
| CN103211187A (en) | Healthcare potato chip and processing method thereof | |
| JP2017055762A (en) | Integrated heating and cooling type food processing system | |
| CN104783086A (en) | Method for producing carrot-flavor zizania latifolia crisp chips | |
| CN106578763A (en) | Preparation method of quick-frozen fruit pulp | |
| CN100417339C (en) | Non-fried quick-frozen potato food and its processing method | |
| CN105707761A (en) | Water bamboo treating method | |
| CN102754789A (en) | Red bean chip and making method thereof | |
| CN104323340A (en) | Production process of instant squid cakes | |
| CN106262120A (en) | The preparation method of the Abelmoschus esculentus instant crispy slice of fruit | |
| CN105725104A (en) | Method for making braised mackerel cans | |
| CN105614784A (en) | Method for processing and treating crispy potato chip | |
| PL148605B1 (en) | Method of sterilizing a raw solid food products | |
| CN105325972A (en) | Crisp fragrant pickled Chinese cabbages and processing method | |
| CN101214044A (en) | Method for preparing food with fish tips or fish heads as rough material | |
| JP3392773B2 (en) | Manufacturing method of frozen tomato | |
| CN103349246A (en) | Processing technology of sticky rice lotus root | |
| CN105533536A (en) | Processing and treating method of crisp lotus root slices | |
| KR101240067B1 (en) | Fat-free potato Snack Slice manufacturing method | |
| CN105795204A (en) | Vegetable crisp chips as well as preparation method thereof | |
| CN103371220A (en) | Preparation method of green pea can | |
| CN105614762A (en) | Method for processing bitter melon crisp chip | |
| CN104351320A (en) | Processing method of quickly-frozen rutabaga |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160601 |