CN105851975A - Manufacturing method of cooked potato chips - Google Patents
Manufacturing method of cooked potato chips Download PDFInfo
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- CN105851975A CN105851975A CN201610233079.1A CN201610233079A CN105851975A CN 105851975 A CN105851975 A CN 105851975A CN 201610233079 A CN201610233079 A CN 201610233079A CN 105851975 A CN105851975 A CN 105851975A
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- potato chips
- oil temperature
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- potato
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Abstract
The invention provides a manufacturing method of cooked potato chips. According to the method, potatoes which are regular in shape, have few bud eyes and have shallow bud eyes are selected, peeled, washed and cut into chips; corn starch is added, and salt is spread; after oil temperature rises to 160-165 DEG C, the potato chips are added, the potato chips are turned over multiple times during the period, the oil temperature is always kept to be 160-165 DEG C, the potato chips are fried for 1-1.5 minutes, then fire is stopped, the potato chips are naturally cooled, when the oil temperature is lowered to be 120 DEG C, heating is carried out again, soft fire is adopted, then strong fire is adopted, heating is carried out gradually until the oil temperature reaches 160 DEG C, and when all the potato chips are swelled slightly, the potato chips are bailed out and placed at room temperature; after heating is carried out with the strong fire and the oil temperature rises to 200 DEG C, the potato chips are placed into a frying pan again, rolling frying is carried out for 15-20 seconds, when the oil temperature reaches 210 DEG C, the two faces of each potato chip are swelled, the potato chips are bailed out fast, and the cooked potato chips special in flavor are obtained. According to the method, by wrapping starch, taste of the cooked potato chips is improved, solidity is improved, and the swelling time is prolonged.
Description
Technical field
The present invention relates to a kind of manufacture method cooking potato chips.
Background technology
The potato chips of conventional method frying, profile corny, surface wraps up in attached batter or egg, and the frying time is short, middle
The unsuitable ripening of core, the frying time is long, is easily caused potato chips moisture and loses in a large number, and batter or the egg on surface harden, seriously
Affect its outward appearance and mouthfeel.
Summary of the invention
Based on above weak point, the present invention provides a kind of manufacture method cooking potato chips.Finished product is olive shape, and taste is only
Special, mouthfeel is soft.
The technology used in the present invention is as follows: a kind of manufacture method cooking potato chips, as follows:
(1) Rhizoma Solani tuber osi that selected shape is regular, eye is few and shallow, a diameter of 6-6.5cm；
(2) peeling, cleans, cuts the sheet of 5-6.5mm thickness；
(3) corn starch 10-15g put into by every 0.5kg potato chips, mixes thoroughly, after be sprinkled into 1g salt, then mix thoroughly；
(4) when oil temperature rises to 160-165 DEG C, putting into potato chips, period gently turns over potato chips for several times, and oil temperature is always held at 160-
165 DEG C, after fried 1-1.5 minute, ceasing fire, oil cauldron is from fire；
(5) natural cooling, when oil temperature is down to 120 DEG C, reheats, and first changes big fire after little fire, and the persistent period is 2-3 minute；
(6) being gradually heated to oil temperature when reaching 160 DEG C, when potato chips the most slightly swells, pull potato chips out, room temperature is placed；
(7) after big fire heating oil temperature rises to 200 DEG C, being reentered in oil cauldron by potato chips, roll the fried 15-20 second, oil temperature reaches
During to 210 DEG C, potato chips two surface expansion, quickly pull out, obtain special taste cooks potato chips.
The potato chips made by a kind of manufacture method cooking potato chips.
The method not only improves the mouthfeel cooking potato chips by parcel starch, and increases sturdy degree and swell the time.System
During work through high temperature, low temperature alternately, make potato chips surface form one layer of micro-glutinous epidermis, thus keep inside potato chips
Moisture will not run off, nutritive value obtains maximum embodiment.
Detailed description of the invention
The present invention will be further described in citing below:
Embodiment 1
A kind of manufacture method cooking potato chips, specifically comprises the following steps that
(1) Rhizoma Solani tuber osi that selected shape is regular, eye is few and shallow, a diameter of 6.5cm；
(2) peeling, cleans, cuts the sheet of 6.5mm thickness；
(3) corn starch 15g put into by every 0.5kg potato chips, mixes thoroughly, after be sprinkled into 1g salt, then mix thoroughly；
(4) when oil temperature rises to 165 DEG C, putting into potato chips, period gently turns over potato chips for several times, and oil temperature is always held at 165 DEG C, oil
After fried 1.5 minutes, ceasing fire, oil cauldron is from fire；
(5) natural cooling, when oil temperature is down to 120 DEG C, reheats, and first changes big fire after little fire, and the persistent period is 3 minutes, this
Stage belongs to the immersion oil stage, should not stir potato chips；
(6) being gradually heated to oil temperature when reaching 160 DEG C, when potato chips the most slightly swells, pull potato chips out, room temperature is placed；
(7) after big fire heating oil temperature rises to 200 DEG C, being reentered in oil cauldron by potato chips, roll fried 20 seconds, oil temperature reaches
When 210 DEG C, potato chips two surface expansion, quickly pull out, obtain special taste cooks potato chips.
Embodiment 2
A kind of manufacture method cooking potato chips, specifically comprises the following steps that
(1) Rhizoma Solani tuber osi that selected shape is regular, eye is few and shallow, a diameter of 6cm；
(2) peeling, cleans, cuts the sheet of 5mm thickness；
(3) corn starch 10g put into by every 0.5kg potato chips, mixes thoroughly, after be sprinkled into 1g salt, then mix thoroughly；
(4) when oil temperature rises to 160 DEG C, putting into potato chips, period gently turns over potato chips for several times, and oil temperature is always held at 160 DEG C, oil
After fried 1 minute, ceasing fire, oil cauldron is from fire；
(5) natural cooling, when oil temperature is down to 120 DEG C, reheats, and first changes big fire after little fire, and the persistent period is 2 minutes, this
Stage belongs to the immersion oil stage, should not stir potato chips；
(6) being gradually heated to oil temperature when reaching 160 DEG C, when potato chips the most slightly swells, pull potato chips out, room temperature is placed；
After big fire heating oil temperature rises to 200 DEG C, being reentered in oil cauldron by potato chips, roll fried 15 seconds, oil temperature reaches 210 DEG C
Time, potato chips two surface expansion, quickly pull out, obtain special taste cooks potato chips.
Claims (2)
1. the manufacture method cooking potato chips, it is characterised in that method is as follows:
(1) Rhizoma Solani tuber osi that selected shape is regular, eye is few and shallow, a diameter of 6-6.5cm；
(2) peeling, cleans, cuts the sheet of 5-6.5mm thickness；
(3) corn starch 10-15g put into by every 0.5kg potato chips, mixes thoroughly, after be sprinkled into 1g salt, then mix thoroughly；
(4) when oil temperature rises to 160-165 DEG C, putting into potato chips, period gently turns over potato chips for several times, and oil temperature is always held at 160-
165 DEG C, after fried 1-1.5 minute, ceasing fire, oil cauldron is from fire；
(5) natural cooling, when oil temperature is down to 120 DEG C, reheats, and first changes big fire after little fire, and the persistent period is 2-3 minute；
(6) being gradually heated to oil temperature when reaching 160 DEG C, when potato chips the most slightly swells, pull potato chips out, room temperature is placed；
(7) after big fire heating oil temperature rises to 200 DEG C, being reentered in oil cauldron by potato chips, roll the fried 15-20 second, oil temperature reaches
During to 210 DEG C, potato chips two surface expansion, quickly pull out, obtain special taste cooks potato chips.
The potato chips that a kind of manufacture method cooking potato chips makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610233079.1A CN105851975A (en) | 2016-04-15 | 2016-04-15 | Manufacturing method of cooked potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610233079.1A CN105851975A (en) | 2016-04-15 | 2016-04-15 | Manufacturing method of cooked potato chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851975A true CN105851975A (en) | 2016-08-17 |
Family
ID=56636853
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610233079.1A Pending CN105851975A (en) | 2016-04-15 | 2016-04-15 | Manufacturing method of cooked potato chips |
Country Status (1)
| Country | Link |
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| CN (1) | CN105851975A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360497A (en) * | 2016-08-30 | 2017-02-01 | 安徽盼盼食品有限公司 | Deep-fried puffed food and making method thereof |
| CN111588009A (en) * | 2020-06-24 | 2020-08-28 | 黑龙江省农业科学院克山分院 | Processing method of instant potato hollow slices |
| CN113589861A (en) * | 2021-08-03 | 2021-11-02 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Oil temperature control method and device for fried sweet potato slices |
| CN115005186A (en) * | 2022-07-20 | 2022-09-06 | 黑龙江省农业科学院克山分院 | Kidney bean is planted with high-efficient convenient atomizer |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991073A (en) * | 2010-05-28 | 2011-03-30 | 洽洽食品股份有限公司 | Potato chips and processing method thereof |
| CN103652740A (en) * | 2013-11-30 | 2014-03-26 | 周瑞保 | Manufacturing method of deep fried potato chips |
| CN104738464A (en) * | 2013-12-27 | 2015-07-01 | 王俊梅 | Making method of potato chip food |
| CN105105047A (en) * | 2015-07-26 | 2015-12-02 | 江荧 | Preparation method for frying potato chips |
| CN105410777A (en) * | 2015-12-17 | 2016-03-23 | 青岛畅隆电力设备有限公司 | Potato chips capable of nourishing yin to moisten dryness |
-
2016
- 2016-04-15 CN CN201610233079.1A patent/CN105851975A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991073A (en) * | 2010-05-28 | 2011-03-30 | 洽洽食品股份有限公司 | Potato chips and processing method thereof |
| CN103652740A (en) * | 2013-11-30 | 2014-03-26 | 周瑞保 | Manufacturing method of deep fried potato chips |
| CN104738464A (en) * | 2013-12-27 | 2015-07-01 | 王俊梅 | Making method of potato chip food |
| CN105105047A (en) * | 2015-07-26 | 2015-12-02 | 江荧 | Preparation method for frying potato chips |
| CN105410777A (en) * | 2015-12-17 | 2016-03-23 | 青岛畅隆电力设备有限公司 | Potato chips capable of nourishing yin to moisten dryness |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360497A (en) * | 2016-08-30 | 2017-02-01 | 安徽盼盼食品有限公司 | Deep-fried puffed food and making method thereof |
| CN111588009A (en) * | 2020-06-24 | 2020-08-28 | 黑龙江省农业科学院克山分院 | Processing method of instant potato hollow slices |
| CN113589861A (en) * | 2021-08-03 | 2021-11-02 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Oil temperature control method and device for fried sweet potato slices |
| CN115005186A (en) * | 2022-07-20 | 2022-09-06 | 黑龙江省农业科学院克山分院 | Kidney bean is planted with high-efficient convenient atomizer |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160817 |
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| RJ01 | Rejection of invention patent application after publication |