CN107259445A - A kind of processing method of chips dip - Google Patents
A kind of processing method of chips dip Download PDFInfo
- Publication number
- CN107259445A CN107259445A CN201710655288.XA CN201710655288A CN107259445A CN 107259445 A CN107259445 A CN 107259445A CN 201710655288 A CN201710655288 A CN 201710655288A CN 107259445 A CN107259445 A CN 107259445A
- Authority
- CN
- China
- Prior art keywords
- potato
- chips
- taste
- processing method
- flavor
- 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
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 32
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 32
- 235000013606 potato chips Nutrition 0.000 claims abstract description 17
- 230000018044 dehydration Effects 0.000 claims abstract description 15
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229910000831 Steel Inorganic materials 0.000 claims abstract description 8
- 239000010959 steel Substances 0.000 claims abstract description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 5
- 210000003491 skin Anatomy 0.000 claims abstract description 5
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 210000002615 epidermis Anatomy 0.000 claims abstract description 4
- 235000019608 salt taste sensations Nutrition 0.000 claims abstract description 4
- 235000014102 seafood Nutrition 0.000 claims abstract description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 4
- 239000010935 stainless steel Substances 0.000 claims abstract description 4
- 239000004744 fabric Substances 0.000 claims description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 239000002689 soil Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000002131 composite material Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 2
- 230000008439 repair process Effects 0.000 description 2
- 241001212038 Arcola Species 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- 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
Abstract
The present invention relates to a kind of processing method of chips dip, it is concretely comprised the following steps：Potato thin skin is selected, eye is shallow, surface is smooth, uniform in size, removal is sprouted, the potato of epidermis drying shrinkage, is cleaned up potato machine barking, and with the larger potato of stainless steel knife finishing;Then section, cooking, centrifugal dehydration, chip potato, the potato chips that will drain oil are poured into rustless steel container, different flavor modulation are carried out as needed, adjustable local flavor has：Spiced salt taste, creamy taste, spicy, seafood taste, cumin, curried taste, original flavor；Finally use Aluminum-plastic composite bag, per it is packed enter 50~200 grams of finished product potato chips, then every bag of 200~600 milliliters of inflated with nitrogen.Processing method of the present invention to the decortication of potato, cut into slices, link is cooked realizes that mechanization is handled, realize production line balance, improve processing efficiency, be that the deep processed product of potato opens a wide market.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of processing method of chips dip.
Background technology
Potato is called potato, potato.Its deep processed product chips dip is a kind of small snacks that people like, child is special
Do not like, therefore market sale is preferable always.But if using original processing method, that is, selecting the weather become a fine day and being produced,
Manually potato is peeled, potato is cooked artificial section, arcola, then the chips dip being cooked is placed on dehydration under sunshine and dried in the air
Dry, then this processing method yield is small, and dehydration link relies primarily on sunshine, and general two to the three days time can just dry,
Influenceed greatly by natural cause, temperature and air humidity etc. can not support control.The product quality of production and processing out can be caused different,
And can not be accomplished scale production in quantity.
The content of the invention
It is an object of the invention to provide a kind of processing method for the chips dip that product quality is stable and is produced on a large scale.
A kind of processing method of chips dip, it is concretely comprised the following steps：（1）Raw material is selected：Potato thin skin is selected, eye is shallow, table
Face is smooth, uniform in size, and removal is sprouted, the potato of epidermis drying shrinkage, is cleaned up；（2）Peeling：By potato machine barking, it is used in combination
Stainless steel knife repairs larger potato;
（3）Section：By the potato slice after peeling, the thickness control of section is in 1.8~2.2mm；（4）Cook：The soil cut
Beans piece is transferred to boiling water in rustless steel container and cooked 1~3 minute；
（5）Centrifugal dehydration：Well-done potato chips is transferred into screen cloth dehydration house to carry out being multi-deck screen in dewater treatment, screen cloth dehydration house
Web frame, bottom and four sides are separately installed with high-power blower, can be dehydrated potato chips within 8~10 hours and be dried；（6）
Chip potato：Dry clean potato chips is inserted in oil cauldron and fried to golden yellow, oil is drained；
（7）Seasoning：The potato chips for draining oil is poured into rustless steel container, different flavor modulation can be carried out as needed, it is adjustable
Local flavor have：Spiced salt taste, creamy taste, spicy, seafood taste, cumin, curried taste, original flavor；（8）Packaging：With plastic-aluminum combined
Bag, per it is packed enter 50~200 grams of finished product potato chips, then every bag of 200~600 milliliters of inflated with nitrogen.
Processing method of the present invention to the decortication of potato, cut into slices, link is cooked realizes that mechanization is handled, realize that streamline is given birth to
Production, improves processing efficiency, is that the deep processed product of potato opens a wide market.
Embodiment
The present invention is described in detail with reference to specific implementation method.
A kind of processing method of chips dip, it is concretely comprised the following steps：（1）Raw material is selected：Potato thin skin is selected, eye is shallow, table
Face is smooth, uniform in size, and removal is sprouted, the potato of epidermis drying shrinkage, is cleaned up；（2）Peeling：By potato machine barking, it is used in combination
Stainless steel knife repairs larger potato;
（3）Section：Section is a procedure relatively more crucial in potato slice processing method, thickness uniformly just to can guarantee that chips dip
Deep-fat frying time is consistent, and maturity is consistent, solid colour, and the thickness control of section is in 1.8~2.2mm.（4）Cook：What is cut
Potato chips is transferred to boiling water in rustless steel container and cooked 1~3 minute；
（5）Centrifugal dehydration：Well-done potato chips is transferred to screen cloth dehydration house and carries out dewater treatment, screen cloth dehydration house structural material master
To be mesh structure from level to level in house, bottom and four sides are separately installed with high-power blower based on steel.It will boil
Ripe chips dip pours into screen cloth dehydration house and starts blower fan, dehydration can be achieved within 8~10 hours and is dried.（6）Chip potato：Will
Do clean potato chips and insert in oil cauldron and fry to golden yellow, drain oil；
（7）Seasoning：The potato chips for draining oil is poured into rustless steel container, different flavor modulation can be carried out as needed, it is adjustable
Local flavor have：Spiced salt taste, creamy taste, spicy, seafood taste, cumin, curried taste, original flavor.（8）Packaging：With plastic-aluminum combined
Bag, per it is packed enter 50~200 grams of finished product potato chips, be subsequently placed in gas Flushing Machine, after nitrogen charging seal.Every bag of inflated with nitrogen 200
~600 milliliters.Processing method of the present invention compared with prior art, realizes production in enormous quantities, more efficient.Streamline is given birth to
Production, the quality of product was shorten to 8~10 hours the time required to can supportting control, dehydration link by original 2~3 days, was dehydrated link
No longer influenceed by any climatic factor, it is ensured that the steady production of chips dip.
Claims (1)
1. a kind of processing method of chips dip, it is characterised in that：The processing method is concretely comprised the following steps：（1）Raw material is selected：Choosing
Potato thin skin is selected, eye is shallow, and surface is smooth, uniform in size, removal is sprouted, the potato of epidermis drying shrinkage, is cleaned up；（2）Go
Skin：Larger potato is repaired by potato machine barking, and with stainless steel knife;
（3）Section：By the potato slice after peeling, the thickness control of section is in 1.8~2.2mm；（4）Cook：The soil cut
Beans piece is transferred to boiling water in rustless steel container and cooked 1~3 minute；
（5）Centrifugal dehydration：Well-done potato chips is transferred into screen cloth dehydration house to carry out being multi-deck screen in dewater treatment, screen cloth dehydration house
Web frame, bottom and four sides are separately installed with high-power blower, can be dehydrated potato chips within 8~10 hours and be dried；（6）
Chip potato：Dry clean potato chips is inserted in oil cauldron and fried to golden yellow, oil is drained；
（7）Seasoning：The potato chips for draining oil is poured into rustless steel container, different flavor modulation can be carried out as needed, it is adjustable
Local flavor have：Spiced salt taste, creamy taste, spicy, seafood taste, cumin, curried taste, original flavor；（8）Packaging：With plastic-aluminum combined
Bag, per it is packed enter 50~200 grams of finished product potato chips, then every bag of 200~600 milliliters of inflated with nitrogen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710655288.XA CN107259445A (en) | 2017-08-03 | 2017-08-03 | A kind of processing method of chips dip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710655288.XA CN107259445A (en) | 2017-08-03 | 2017-08-03 | A kind of processing method of chips dip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259445A true CN107259445A (en) | 2017-10-20 |
Family
ID=60075425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710655288.XA Pending CN107259445A (en) | 2017-08-03 | 2017-08-03 | A kind of processing method of chips dip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107259445A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461916A (en) * | 2013-09-30 | 2013-12-25 | 贵州旭阳食品（集团）有限公司 | Manufacturing method of potato chip |
| CN103919080A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | Novel method for preparing potato crisps |
| CN104473098A (en) * | 2014-11-20 | 2015-04-01 | 张金宝 | Production method of milk-flavored potato slices |
| CN105166786A (en) * | 2015-09-29 | 2015-12-23 | 徐州工程学院 | Making method of original selenium-enriched potato crisps |
| CN106235133A (en) * | 2016-08-01 | 2016-12-21 | 云南省农业科学院质量标准与检测技术研究所 | A kind of low-temperature frying potato block and preparation method thereof |
-
2017
- 2017-08-03 CN CN201710655288.XA patent/CN107259445A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461916A (en) * | 2013-09-30 | 2013-12-25 | 贵州旭阳食品（集团）有限公司 | Manufacturing method of potato chip |
| CN103919080A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | Novel method for preparing potato crisps |
| CN104473098A (en) * | 2014-11-20 | 2015-04-01 | 张金宝 | Production method of milk-flavored potato slices |
| CN105166786A (en) * | 2015-09-29 | 2015-12-23 | 徐州工程学院 | Making method of original selenium-enriched potato crisps |
| CN106235133A (en) * | 2016-08-01 | 2016-12-21 | 云南省农业科学院质量标准与检测技术研究所 | A kind of low-temperature frying potato block and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 关海宁 等: "《龙江地产农产品加工技术》", 31 January 2013, 黑龙江大学出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171020 |
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| RJ01 | Rejection of invention patent application after publication |