CN105639537A - Processing technology of potato chips - Google Patents
Processing technology of potato chips Download PDFInfo
- Publication number
- CN105639537A CN105639537A CN201511022461.XA CN201511022461A CN105639537A CN 105639537 A CN105639537 A CN 105639537A CN 201511022461 A CN201511022461 A CN 201511022461A CN 105639537 A CN105639537 A CN 105639537A
- Authority
- CN
- China
- Prior art keywords
- potato chips
- potato
- microwave
- rhizoma solani
- solani tuber
- 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
- 235000013606 potato chips Nutrition 0.000 title claims abstract description 66
- 238000001035 drying Methods 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 206010033546 Pallor Diseases 0.000 claims abstract description 21
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 15
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 12
- 238000010025 steaming Methods 0.000 claims description 10
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 230000001680 brushing effect Effects 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 5
- 238000007602 hot air drying Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000006396 nitration reaction Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract 2
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 2
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 102100037205 Sal-like protein 2 Human genes 0.000 description 1
- 101710192308 Sal-like protein 2 Proteins 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N Vitamin B6 Natural products CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 processing technology of potato chips. The processing technology of the potato chips comprises the following steps of (1) preparing raw materials: cleaning potatoes; performing steam processing; performing steam peeling; mashing to form mashed potatoes;(2) taking the following raw materials in parts by weight: 80 to 100 parts of the mashed potatoes, 5 to 10 parts of carrot meal, and 1 to 3 parts of vegetable oil, adding water to mix uniformly, and preparing to form block masses; (3) cooking: cooking the prepared block masses through steam for 1 to 2 hours at the temperature of 90 to 100 DEG C, and cooling; (4) cutting into slices; (5)blanching;(6) performing heat pump drying; (7) putting the hot-air dried potato chips into a microwave oven for two-stage microwave, and reducing the water content of the potato chips to be 2 to 4 percent; (8) seasoning and packaging: conveying the microwaved potato chips into a roller seasoning machine to season the potato chips. According to theprocessing technology of the potato chips provided by the invention, the nutrient content loss is less, the nutritive value is high, the health-care effects of improving the human immunity and lowering the cholesterol are realized, and the prepared potato chips are good in crisp degree, good in taste, and long in quality guarantee period.
Description
Technical field
The present invention relates to Potato ring rot bacteria technical field, particularly relate to the processing technique of a kind of potato chips.
Background technology
Potato chips refer to the snacks being made up of Rhizoma Solani tuber osi, primary raw material is Rhizoma Solani tuber osi, containing B group's vitamin such as abundant vitamin B1, B2, B6 and pantothenic acid and substantial amounts of good fiber quality element, possibly together with nutrients such as trace element, aminoacid, protein, fat and high-quality starch.
Traditional clips processing method is that Rhizoma Solani tuber osi is cut to thin slice, then fried or bake to crisp mouth seasoning in addition. Fried potato chips out are soft a bit, and some is burnt, and yield rate is low, and fat content is high, and nutritional labeling retains few, lacks fragitity, and mouthfeel is poor; And potato chips are fried through high temperature, potato chips oil content, generally about 30%, belongs to high innage salt food, long-term edible that health is unfavorable. Meanwhile, the Rhizoma Solani tuber osi of rich in starch is likely to produce the acrylamide that content does not wait after fried processed, and this material has carcinogenic risk. Owing to the metabolism of old man is relatively slower, the health of child is still among growth, and detoxification ability is poor, and both people eat the fried food containing acrylamide for a long time, and toxin is not easily discharged, and health hazard is maximum; Suffers from the people of hyperlipidemia, hypertension, cardiovascular and cerebrovascular disease and diabetes chronic diseases, it is necessary to refuse fried chrips.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, the processing technique of a kind of potato chips is provided, adopt non-fired technology that Potato ring rot bacteria is become potato chips, drying efficiency is high, puffed degree is high, remaining the original color and luster of Rhizoma Solani tuber osi and local flavor, nutrient component damages is few, and yield rate is high, it is simultaneously introduced Radix Dauci Sativae powder, increase the nutritive value of potato chips, improve the taste of potato chips, make potato chips have the health-care effect increasing body immunity, reducing cholesterol, product quality is high, well, mouthfeel is good, long shelf-life for the crisp degree of potato chips of preparation.
To achieve these goals, the present invention adopts the following technical scheme that
The processing technique of a kind of potato chips, comprises the following steps:
(1) Feedstock treating: eye is shallow, potato shape is good, the yellowish pink white kind of potato in selection, removes and is with mould speckle and rotten block;The Rhizoma Solani tuber osi selected is cleaned by dry brushing machine, removes the mud, stone, the stem and leaf that are mingled with and stick to the silt particle on Rhizoma Solani tuber osi surface, then drying; Again the Rhizoma Solani tuber osi of cleaning is placed in 45-55 DEG C of steam and processes 10-20min; Then Rhizoma Solani tuber osi being loaded steam peeler, heat 20-30s under 5-6MPa pressure, makes Rhizoma Solani tuber osi surface bear blister, uses running water crust; Again the Rhizoma Solani tuber osi after peeling is blended into mashed potato;
(2) ratio takes mashed potato 80-100 part, Radix Dauci Sativae powder 5-10 part, vegetable oil 1-3 part by weight, and add water mix homogeneously, makes agglomerate;
(3) steaming and decocting: carry out steaming and decocting, digestion time 1-2 hour, cooling with the steam agglomerate to making at 90-100 DEG C;
(4) section: utilize microtome to be cut into the thin slice of 5-7mm;
(5) blanching: the thin slice after section is delivered to blanching machine and carries out blanching, then adopts the vibrosieve with high wind, is separated by single potato chips, and dried up by attached water;
(6) heat pump drying: the potato chips after blanching are carried out heat pump drying, heat pump drying temperature 50-65 DEG C, hot blast wind speed 1-3m/s;
(7) potato chips after hot air drying are put into microwave oven and carry out two-stage nitration microwave, the water content of potato chips is reduced to 2-4%, and first paragraph microwave power is 500-600W, and the microwave time is 60-70s, second segment microwave power is 400-450W, and the microwave time is 80-100s;
(8) seasoning, packaging: the potato chips that microwave is good are transported to cylinder flavoring machine potato chips are seasoned, add Semen Sesami 3-5 part, monosodium glutamate 1-3 part, Sal 1-3 part, sucrose 2-4 part, chive powder 1-3 part by weight proportion, then pack during seasoning.
Preferably, the Rhizoma Solani tuber osi of cleaning is placed in by step (1) in 50 DEG C of steams and processes 15min.
Preferably, the heat pump drying temperature 60 C described in step (6), hot blast wind speed 2m/s.
Preferably, the first paragraph microwave power described in step (7) is 550W, and the microwave time is 65s, and second segment microwave power is 420W, and the microwave time is 90s.
Compared with the prior art, beneficial effects of the present invention is as follows:
The processing technique of the potato chips of the present invention, adopts non-fired technology that Potato ring rot bacteria becomes potato chips, and drying efficiency is high, puffed degree is high, remains the original color and luster of Rhizoma Solani tuber osi and local flavor, and nutrient component damages is few, yield rate is high, is simultaneously introduced Radix Dauci Sativae powder, increases the nutritive value of potato chips, improve the taste of potato chips, making potato chips have the health-care effect increasing body immunity, reducing cholesterol, product quality is high, and the crisp degree of potato chips of preparation is well, mouthfeel is good, long shelf-life; First adopt steam treatment, be not only effectively passivated in potato cell various enzymatic activitys, retain the original color and luster of Rhizoma Solani tuber osi and nutrition to greatest extent; By heat pump drying, baking temperature is low, it is possible to be effectively maintained the original nutritional labeling of potato chips; Adopt two-part microwave bulking, the original color of good retained product, improve the brittleness of product, without oils and fats.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments, and under the premise without departing from present inventive concept, any improvement made all falls within protection scope of the present invention.
Embodiment 1:
The processing technique of a kind of potato chips, comprises the following steps:
(1) Feedstock treating: eye is shallow, potato shape is good, the yellowish pink white kind of potato in selection, removes and is with mould speckle and rotten block; The Rhizoma Solani tuber osi selected is cleaned by dry brushing machine, removes the mud, stone, the stem and leaf that are mingled with and stick to the silt particle on Rhizoma Solani tuber osi surface, then drying;Again the Rhizoma Solani tuber osi of cleaning is placed in 45 DEG C of steams and processes 20min; Then Rhizoma Solani tuber osi being loaded steam peeler, heat 30s under 5MPa pressure, makes Rhizoma Solani tuber osi surface bear blister, uses running water crust; Again the Rhizoma Solani tuber osi after peeling is blended into mashed potato;
(2) ratio takes mashed potato 80 parts, Radix Dauci Sativae powder 10 parts, vegetable oil 1 part by weight, and add water mix homogeneously, makes agglomerate;
(3) steaming and decocting: carry out steaming and decocting, digestion time 2 hours, cooling with the steam agglomerate to making at 90 DEG C;
(4) section: utilize microtome to be cut into the thin slice of 5mm;
(5) blanching: the thin slice after section is delivered to blanching machine and carries out blanching, then adopts the vibrosieve with high wind, is separated by single potato chips, and dried up by attached water;
(6) heat pump drying: the potato chips after blanching are carried out heat pump drying, heat pump drying temperature 50 C, hot blast wind speed 1m/s;
(7) potato chips after hot air drying being put into microwave oven and carry out two-stage nitration microwave, by the water content 450W of potato chips, the microwave time is 100s;
(8) seasoning, packaging: the potato chips that microwave is good are transported to cylinder flavoring machine potato chips are seasoned, add Semen Sesami 3 parts, monosodium glutamate 1 part, Sal 3 parts, sucrose 2 parts, 3 parts of chive powder by weight proportion, then pack during seasoning.
Embodiment 2:
The processing technique of a kind of potato chips, comprises the following steps:
(1) Feedstock treating: eye is shallow, potato shape is good, the yellowish pink white kind of potato in selection, removes and is with mould speckle and rotten block; The Rhizoma Solani tuber osi selected is cleaned by dry brushing machine, removes the mud, stone, the stem and leaf that are mingled with and stick to the silt particle on Rhizoma Solani tuber osi surface, then drying; Again the Rhizoma Solani tuber osi of cleaning is placed in 50 DEG C of steams and processes 15min; Then Rhizoma Solani tuber osi being loaded steam peeler, heat 25s under 6MPa pressure, makes Rhizoma Solani tuber osi surface bear blister, uses running water crust; Again the Rhizoma Solani tuber osi after peeling is blended into mashed potato;
(2) ratio takes mashed potato 90 parts, Radix Dauci Sativae powder 8 parts, vegetable oil 2 parts by weight, and add water mix homogeneously, makes agglomerate;
(3) steaming and decocting: carry out steaming and decocting, digestion time 2 hours, cooling with the steam agglomerate to making at 95 DEG C;
(4) section: utilize microtome to be cut into the thin slice of 6mm;
(5) blanching: the thin slice after section is delivered to blanching machine and carries out blanching, then adopts the vibrosieve with high wind, is separated by single potato chips, and dried up by attached water;
(6) heat pump drying: the potato chips after blanching are carried out heat pump drying, heat pump drying temperature 60 C, hot blast wind speed 2m/s;
(7) potato chips after hot air drying being put into microwave oven and carry out two-stage nitration microwave, the water content of potato chips is reduced to 3%, first paragraph microwave power is 550W, and the microwave time is 65s, and second segment microwave power is 420W, and the microwave time is 90s;
(8) seasoning, packaging: the potato chips that microwave is good are transported to cylinder flavoring machine potato chips are seasoned, add Semen Sesami 4 parts, monosodium glutamate 2 parts, Sal 2 parts, sucrose 3 parts, 2 parts of chive powder by weight proportion, then pack during seasoning.
Embodiment 3:
The processing technique of a kind of potato chips, comprises the following steps:
(1) Feedstock treating: eye is shallow, potato shape is good, the yellowish pink white kind of potato in selection, removes and is with mould speckle and rotten block; The Rhizoma Solani tuber osi selected is cleaned by dry brushing machine, removes the mud, stone, the stem and leaf that are mingled with and stick to the silt particle on Rhizoma Solani tuber osi surface, then drying; Again the Rhizoma Solani tuber osi of cleaning is placed in 55 DEG C of steams and processes 10min;Then Rhizoma Solani tuber osi being loaded steam peeler, heat 20s under 6MPa pressure, makes Rhizoma Solani tuber osi surface bear blister, uses running water crust; Again the Rhizoma Solani tuber osi after peeling is blended into mashed potato;
(2) ratio takes mashed potato 100 parts, Radix Dauci Sativae powder 5 parts, vegetable oil 3 parts by weight, and add water mix homogeneously, makes agglomerate;
(3) steaming and decocting: carry out steaming and decocting, digestion time 1 hour, cooling with the steam agglomerate to making at 100 DEG C;
(4) section: utilize microtome to be cut into the thin slice of 7mm;
(5) blanching: the thin slice after section is delivered to blanching machine and carries out blanching, then adopts the vibrosieve with high wind, is separated by single potato chips, and dried up by attached water;
(6) heat pump drying: the potato chips after blanching are carried out heat pump drying, heat pump drying temperature 65 DEG C, hot blast wind speed 3m/s;
(7) potato chips after hot air drying being put into microwave oven and carry out two-stage nitration microwave, the water content of potato chips is reduced to 4%, first paragraph microwave power is 600W, and the microwave time is 60s, and second segment microwave power is 450W, and the microwave time is 80s;
(8) seasoning, packaging: the potato chips that microwave is good are transported to cylinder flavoring machine potato chips are seasoned, add Semen Sesami 5 parts, monosodium glutamate 3 parts, Sal 3 parts, sucrose 2 parts, 3 parts of chive powder by weight proportion, then pack during seasoning.
Claims (4)
1. the processing technique of potato chips, it is characterised in that: comprise the following steps:
(1) Feedstock treating: eye is shallow, potato shape is good, the yellowish pink white kind of potato in selection, removes and is with mould speckle and rotten block; The Rhizoma Solani tuber osi selected is cleaned by dry brushing machine, removes the mud, stone, the stem and leaf that are mingled with and stick to the silt particle on Rhizoma Solani tuber osi surface, then drying; Again the Rhizoma Solani tuber osi of cleaning is placed in 45-55 DEG C of steam and processes 10-20min; Then Rhizoma Solani tuber osi being loaded steam peeler, heat 20-30s under 5-6MPa pressure, makes Rhizoma Solani tuber osi surface bear blister, uses running water crust; Again the Rhizoma Solani tuber osi after peeling is blended into mashed potato;
(2) ratio takes mashed potato 80-100 part, Radix Dauci Sativae powder 5-10 part, vegetable oil 1-3 part by weight, and add water mix homogeneously, makes agglomerate;
(3) steaming and decocting: carry out steaming and decocting, digestion time 1-2 hour, cooling with the steam agglomerate to making at 90-100 DEG C;
(4) section: utilize microtome to be cut into the thin slice of 5-7mm;
(5) blanching: the thin slice after section is delivered to blanching machine and carries out blanching, then adopts the vibrosieve with high wind, is separated by single potato chips, and dried up by attached water;
(6) heat pump drying: the potato chips after blanching are carried out heat pump drying, heat pump drying temperature 50-65 DEG C, hot blast wind speed 1-3m/s;
(7) potato chips after hot air drying are put into microwave oven and carry out two-stage nitration microwave, the water content of potato chips is reduced to 2-4%, and first paragraph microwave power is 500-600W, and the microwave time is 60-70s, second segment microwave power is 400-450W, and the microwave time is 80-100s;
(8) seasoning, packaging: the potato chips that microwave is good are transported to cylinder flavoring machine potato chips are seasoned, add Semen Sesami 3-5 part, monosodium glutamate 1-3 part, Sal 1-3 part, sucrose 2-4 part, chive powder 1-3 part by weight proportion, then pack during seasoning.
2. the processing technique of potato chips according to claim 1, it is characterised in that: the Rhizoma Solani tuber osi of cleaning is placed in by step (1) in 50 DEG C of steams and processes 15min.
3. the processing technique of potato chips according to claim 1, it is characterised in that: the heat pump drying temperature 60 C described in step (6), hot blast wind speed 2m/s.
4. the processing technique of potato chips according to claim 1, it is characterised in that: the first paragraph microwave power described in step (7) is 550W, and the microwave time is 65s, and second segment microwave power is 420W, and the microwave time is 90s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511022461.XA CN105639537A (en) | 2015-12-30 | 2015-12-30 | Processing technology of potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511022461.XA CN105639537A (en) | 2015-12-30 | 2015-12-30 | Processing technology of potato chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105639537A true CN105639537A (en) | 2016-06-08 |
Family
ID=56490781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511022461.XA Pending CN105639537A (en) | 2015-12-30 | 2015-12-30 | Processing technology of potato chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105639537A (en) |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174241A (en) * | 2016-08-18 | 2016-12-07 | 毕玮 | A kind of mandarin orange potato chips and preparation method thereof |
| CN106213326A (en) * | 2016-08-18 | 2016-12-14 | 陈雯 | A kind of tangerine potato chips and preparation method thereof |
| CN106262243A (en) * | 2016-08-18 | 2017-01-04 | 宁波市鄞州风名工业产品设计有限公司 | A kind of Fructus Musae fruity potato chips and preparation method thereof |
| CN106262252A (en) * | 2016-08-19 | 2017-01-04 | 方龙兴 | A kind of Fructus actinidiae chinensis potato chips and preparation method thereof |
| CN106262248A (en) * | 2016-08-19 | 2017-01-04 | 方龙兴 | A kind of Rhizoma Dioscoreae potato chips and preparation method thereof |
| CN106262205A (en) * | 2016-08-14 | 2017-01-04 | 丁德凤 | A kind of phoenix eyes kernel potato chips and preparation method thereof |
| CN106262227A (en) * | 2016-08-18 | 2017-01-04 | 毕玮 | A kind of yacon potato chips and preparation method thereof |
| CN106262253A (en) * | 2016-08-19 | 2017-01-04 | 方龙兴 | A kind of Fructus Fici potato chips and preparation method thereof |
| CN106262231A (en) * | 2016-08-18 | 2017-01-04 | 陈雯 | A kind of Passiflora edulis sims potato chips and preparation method thereof |
| CN106262240A (en) * | 2016-08-18 | 2017-01-04 | 毕玮 | A kind of SHEGUO potato chips and preparation method thereof |
| CN106307258A (en) * | 2016-08-18 | 2017-01-11 | 陈雯 | Abiu potato chip and preparation method thereof |
| CN106333298A (en) * | 2016-08-14 | 2017-01-18 | 丁德凤 | Lotus seed potato chips and preparation method thereof |
| CN106333296A (en) * | 2016-08-14 | 2017-01-18 | 丁德凤 | Black bean potato chips and preparation method thereof |
| CN107114734A (en) * | 2017-06-08 | 2017-09-01 | 新疆农业科学院农产品贮藏加工研究所 | A kind of preparation method of potato starch |
| CN107549718A (en) * | 2017-10-11 | 2018-01-09 | 高雨荷 | A kind of preparation method of the non-fried potato chips containing OPC |
| CN107801948A (en) * | 2017-11-14 | 2018-03-16 | 段双燕 | Tomato potato chips and preparation method thereof |
| CN110810774A (en) * | 2019-10-21 | 2020-02-21 | 贵州省生物技术研究所 | Preparation method of mashed potato dry slices |
| CN112535266A (en) * | 2020-12-11 | 2021-03-23 | 钟春燕 | Method for reducing fragmentation rate in potato chip processing |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637121A (en) * | 2013-12-02 | 2014-03-19 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of non-fried instant Chinese yam crisp chips |
| CN104886505A (en) * | 2015-05-08 | 2015-09-09 | 甘肃省农业科学院作物研究所 | Method for processing flax potato chips by microwave without deep frying |
-
2015
- 2015-12-30 CN CN201511022461.XA patent/CN105639537A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637121A (en) * | 2013-12-02 | 2014-03-19 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of non-fried instant Chinese yam crisp chips |
| CN104886505A (en) * | 2015-05-08 | 2015-09-09 | 甘肃省农业科学院作物研究所 | Method for processing flax potato chips by microwave without deep frying |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262205A (en) * | 2016-08-14 | 2017-01-04 | 丁德凤 | A kind of phoenix eyes kernel potato chips and preparation method thereof |
| CN106333296A (en) * | 2016-08-14 | 2017-01-18 | 丁德凤 | Black bean potato chips and preparation method thereof |
| CN106333298A (en) * | 2016-08-14 | 2017-01-18 | 丁德凤 | Lotus seed potato chips and preparation method thereof |
| CN106262231A (en) * | 2016-08-18 | 2017-01-04 | 陈雯 | A kind of Passiflora edulis sims potato chips and preparation method thereof |
| CN106307258A (en) * | 2016-08-18 | 2017-01-11 | 陈雯 | Abiu potato chip and preparation method thereof |
| CN106213326A (en) * | 2016-08-18 | 2016-12-14 | 陈雯 | A kind of tangerine potato chips and preparation method thereof |
| CN106262227A (en) * | 2016-08-18 | 2017-01-04 | 毕玮 | A kind of yacon potato chips and preparation method thereof |
| CN106262243A (en) * | 2016-08-18 | 2017-01-04 | 宁波市鄞州风名工业产品设计有限公司 | A kind of Fructus Musae fruity potato chips and preparation method thereof |
| CN106174241A (en) * | 2016-08-18 | 2016-12-07 | 毕玮 | A kind of mandarin orange potato chips and preparation method thereof |
| CN106262240A (en) * | 2016-08-18 | 2017-01-04 | 毕玮 | A kind of SHEGUO potato chips and preparation method thereof |
| CN106262253A (en) * | 2016-08-19 | 2017-01-04 | 方龙兴 | A kind of Fructus Fici potato chips and preparation method thereof |
| CN106262248A (en) * | 2016-08-19 | 2017-01-04 | 方龙兴 | A kind of Rhizoma Dioscoreae potato chips and preparation method thereof |
| CN106262252A (en) * | 2016-08-19 | 2017-01-04 | 方龙兴 | A kind of Fructus actinidiae chinensis potato chips and preparation method thereof |
| CN107114734A (en) * | 2017-06-08 | 2017-09-01 | 新疆农业科学院农产品贮藏加工研究所 | A kind of preparation method of potato starch |
| CN107549718A (en) * | 2017-10-11 | 2018-01-09 | 高雨荷 | A kind of preparation method of the non-fried potato chips containing OPC |
| CN107801948A (en) * | 2017-11-14 | 2018-03-16 | 段双燕 | Tomato potato chips and preparation method thereof |
| CN110810774A (en) * | 2019-10-21 | 2020-02-21 | 贵州省生物技术研究所 | Preparation method of mashed potato dry slices |
| CN112535266A (en) * | 2020-12-11 | 2021-03-23 | 钟春燕 | Method for reducing fragmentation rate in potato chip processing |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105639537A (en) | Processing technology of potato chips | |
| CN104522551B (en) | A preparation method for high-fiber recombinant asparagus chips | |
| CN103300321A (en) | Mushroom potato chips and preparation method thereof | |
| CN105285749A (en) | Local flavor sauce-fragrant braised goose and preparation method thereof | |
| CN105495471A (en) | Making method of shrimp-flavor chips | |
| CN102934792A (en) | Formula and preparation method for five-kernel hot and spicy sauce | |
| CN104026518A (en) | Chinese yam chip baked at low temperature | |
| CN105266045A (en) | Fish skin and pig skin compounded nutrition crystal jelly and preparing method thereof | |
| CN104982957A (en) | Method for making chicken meatballs in pineapple flavor | |
| CN103653065A (en) | Production method of spicy deep-fried peanut kernels | |
| CN105325951A (en) | Asparagus puffed food and preparation method | |
| CN107712694A (en) | A kind of instant Tilapia Fillet manufacture craft of baking-type | |
| CN102940210B (en) | Processing method of boiling health black soybeans and prepared boiling health black soybeans thereof | |
| CN104799332A (en) | Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage | |
| CN115736180B (en) | Delicious marmite porridge and preparation method thereof | |
| CN105011062A (en) | Processing method of potato sticks formed by vacuum low-temperature deep-frying | |
| CN106260394A (en) | A kind of processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring | |
| CN103330099A (en) | Health-care bean curd boiled-dumpling and preparation method thereof | |
| CN109832563A (en) | Seven green pepper fruit tree sirloin steaks of one kind and its manufacture craft | |
| CN105815368A (en) | Instant sweet potato cake and preparation method thereof | |
| CN104431989A (en) | Mushroom flavor food and preparation method of mushroom flavor food | |
| CN104472837A (en) | Method for making candy preserved healthy asparagus lettuce | |
| CN104041745B (en) | A kind of processing method of potato rice | |
| CN102771840A (en) | Tomato flavor baked walnut and production method of tomato flavor baked walnut | |
| CN106722676A (en) | A kind of production technology for peeling off not easily broken Snakegourd Fruit seed |
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 |
Application publication date: 20160608 |
|
| RJ01 | Rejection of invention patent application after publication |