CN107568663A - A kind of method for preparing quick-frozen French fries - Google Patents
A kind of method for preparing quick-frozen French fries Download PDFInfo
- Publication number
- CN107568663A CN107568663A CN201611020482.2A CN201611020482A CN107568663A CN 107568663 A CN107568663 A CN 107568663A CN 201611020482 A CN201611020482 A CN 201611020482A CN 107568663 A CN107568663 A CN 107568663A
- Authority
- CN
- China
- Prior art keywords
- french fries
- quick
- frozen
- raw material
- preparing
- 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.)
- Withdrawn
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
It is an object of the invention to provide a kind of method for preparing quick-frozen French fries, utilize raw potatoes, study the drying temperature pre-processed in quick-frozen French fries processing technology, the color of drying time and pre- deep-fat frying time to product, the influence of moisture content and oil content, and using the quality of high-quality French fries as target, carry out the reasonable development of quick-frozen French fries preparation technology, obtained French fries value of chromatism is 3.99~4.45, moisture content is 37.5%~38.5%, oil content is 14.34%~14.85%, French fries have outer crisp interior soft quality, texture characteristic is good, indices are slightly better than the desired value of commodity French fries, and technological operation is simple, cost is low, with preferable commercial promise, suitable for marketing.
Description
Technical field
The present invention relates to a kind of potato deep process technology, more particularly to a kind of method for preparing quick-frozen French fries.
Background technology
The preparation of French fries generally comprises raw material selection, cleaning, peeling, cutting, blanching, cooling, drying, pre- fried, freezing
The operational sequences such as preservation, frying.Quality, color and oil content are the main quality parameters of French fries.High-quality French fries have attractive
Golden yellow, crisp outer layer keeps internal wet soft state simultaneously, and oil content is low, and generation amount of acrylic amide will lack.Shadow
The factor of French fries quality is rung in addition to raw material variety, and the technological parameter such as blanching, drying, frying in preparation section, quick-frozen is weight
The influence factor wanted, Agblor etc. describe French fries processing predrying and pre- fried process, using 70 DEG C it is predrying after, heat up
To 120 DEG C of dry 11min, then 182 DEG C of pre- fried 1min, -20 DEG C quick-frozen, packaging and storage.Bunger and Morieira etc.
Surface modification is carried out to raw material French fries, such as using NaCl solution dipping, surface coating processing, then through drying, pre- frying, makes original
Expect that French fries surface moisture is reduced, form one layer of starch gelatinization layer, the oil content of product can be reduced, reduce deep-fat frying time.But each work
The process optimization research that sequence technological parameter influences on French fries quality is also rare.
The present invention utilizes raw potatoes, studies the drying temperature pre-processed in quick-frozen French fries processing technology, drying time
With influence of the pre- deep-fat frying time to the color of product, moisture content and oil content, and using the quality of high-quality French fries as target, enter scanning frequency
Freeze the reasonable development of French fries preparation technology, to improve the quality of quick-frozen French fries, foundation is provided for actual production.
The content of the invention
It is an object of the invention to provide a kind of method for preparing quick-frozen French fries, to drying temperature in quick-frozen French fries processing technology
Degree, drying time and pre- deep-fat frying time influence to study on the color of French fries, moisture content and oil content, develop and meet commodity
The product of French fries desired value.
To realize above-mentioned purpose, the technical solution adopted by the present invention is：
Step 1：Raw material（Potato）It is selected, clean, remove the peel, slitting（7mm×7mm×70mm）, it is soaked in by citric acid
（0.1%）And CaCl2（0.15%）30min in the mixing colour protecting liquid of composition；
Step 2：The raw material that step 1 is treated are fast in 1.5% glucose solution in 95~100 DEG C of scalding 2.5min
Quickly cooling is but drained after 2min, is kept for 108~110 DEG C of drying temperature and 11~12min drying time are dried；
Step 3：By dried raw material in step 2 in 180 DEG C of palm oil pre- fried 38s, cool down and drain surface oil
Layer, -20 DEG C quick-frozen, sealing, packaging and cold storage；
Step 4：The cold storage French fries that step 3 is obtained fried 2min in 180 DEG C of palm oil, cools down and drains surface oil reservoir,
As freezing fries product.
Beneficial effect：Obtained French fries value of chromatism is 3.99~4.45, and moisture content is 37.5%~38.5%, and oil content is
14.34%~14.85%, French fries have outer crisp interior soft quality, and texture characteristic is good, and indices are slightly better than the index of commodity French fries
Value, and technological operation is simple, cost is low, has preferable commercial promise, suitable for marketing.
Brief description of the drawings
Nothing.
Embodiment
In order that technological means, creation characteristic, reached purpose and effect of the present invention are easy to understand, with reference to tool
Body embodiment, is expanded on further the present invention.
We use method disclosed by the invention, carry out following operate：
（1）Raw material is selected, cleans, and removes the peel, slitting（7mm×7mm×70mm）, it is soaked in by citric acid（0.1%）And CaCl2
（0.15%）30min in the mixing colour protecting liquid of composition；
（2）Will（1）Treated raw material are rapid cold in 1.5% glucose solution in 95~100 DEG C of scalding 2.5min
But drained after 2min, kept for 108~110 DEG C of drying temperature and 11~12min drying time are dried；
（3）Will（2）In dried raw material pre- fried 38s in 180 DEG C of palm oil, cool down and drain surface oil reservoir, -20
It is DEG C quick-frozen, sealing, packaging and cold storage；
（4）Will（3）Obtained cold storage French fries fried 2min in 180 DEG C of palm oil, cools down and drains surface oil reservoir, as cold
Frozen oil chips sample.
As a result show, obtained French fries value of chromatism is 3.99~4.45, and moisture content is 37.5%~38.5%, and oil content is
14.34%~14.85%.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all think ofs in the present invention
Want with any modification, equivalent substitution and improvements within principle, done etc., it should be included in the scope of the protection.
Claims (4)
- A kind of 1. method for preparing quick-frozen French fries, it is characterised in that comprise the following steps：Step 1：Raw material（Potato）It is selected, clean, remove the peel, slitting（7mm×7mm×70mm）, it is soaked in by citric acid （0.1%）And CaCl2（0.15%）30min in the mixing colour protecting liquid of composition；Step 2：The raw material that step 1 is treated are fast in 1.5% glucose solution in 95~100 DEG C of scalding 2.5min Quickly cooling is but drained after 2min, is kept for 108~110 DEG C of drying temperature and 11~12min drying time are dried；Step 3：By dried raw material in step 2 in 180 DEG C of palm oil pre- fried 38s, cool down and drain surface oil Layer, -20 DEG C quick-frozen, sealing, packaging and cold storage；Step 4：The cold storage French fries that step 3 is obtained fried 2min in 180 DEG C of palm oil, cools down and drains surface oil reservoir, As freezing fries product.
- 2. preparing the method for quick-frozen French fries as described in claim 1, its feature includes：Raw material in step 1（Potato）Through Select, clean, remove the peel, slitting（7mm×7mm×70mm）, it is soaked in by citric acid（0.1%）And CaCl2（0.15%）Composition Mix 30min in colour protecting liquid.
- 3. preparing the method for quick-frozen French fries as described in claim 1, its feature includes：Step 1 is treated in step 2 Raw material drain after cooling down 2min rapidly in 1.5% glucose solution in 95~100 DEG C of scalding 2.5min, keep 108 ~110 DEG C of drying temperature and 11~12min drying time are dried.
- 4. preparing the method for quick-frozen French fries as described in claim 1, its feature includes：It is in step 3 that step 2 is dried Raw material pre- fried 38s in 180 DEG C of palm oil, cools down and drains surface oil reservoir, and -20 DEG C quick-frozen, sealing, packaging and jelly Hide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611020482.2A CN107568663A (en) | 2016-11-21 | 2016-11-21 | A kind of method for preparing quick-frozen French fries |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611020482.2A CN107568663A (en) | 2016-11-21 | 2016-11-21 | A kind of method for preparing quick-frozen French fries |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107568663A true CN107568663A (en) | 2018-01-12 |
Family
ID=61050061
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611020482.2A Withdrawn CN107568663A (en) | 2016-11-21 | 2016-11-21 | A kind of method for preparing quick-frozen French fries |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107568663A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3397993A (en) * | 1965-09-20 | 1968-08-20 | Mcdonalds System Inc | Process for preparing frozen french fry potato segments |
| CN1219845A (en) * | 1996-04-29 | 1999-06-16 | 普罗克特和甘保尔公司 | Storage stable frozen par-fries potato strips |
| CN1267479A (en) * | 2000-03-20 | 2000-09-27 | 李东涛 | Production process of low-temperature vacuum potato chips |
| CN1543851A (en) * | 2003-11-26 | 2004-11-10 | 包头市德尔薯业有限责任公司 | Natural potato chips and producing process thereof |
| CN101128120A (en) * | 2005-02-07 | 2008-02-20 | 康家食品蓝伯威斯顿有限公司 | Process for preparing reduced fat frozen potato strips |
| CN101553131A (en) * | 2006-07-06 | 2009-10-07 | J·R·辛普劳公司 | French fry production method with reduced crumb generation |
| CN104489566A (en) * | 2014-12-02 | 2015-04-08 | 江南大学 | Method for jointly producing low-oil-content chips by microwave vacuum pre-frying and then subsequent negative microwave spouting drying |
| CN104642824A (en) * | 2015-02-05 | 2015-05-27 | 通用磨坊(中国)投资有限公司 | Method for producing low oil content potato chips by combined process of vacuum drying and follow-up microwave vacuum frying |
| CN104872579A (en) * | 2015-05-15 | 2015-09-02 | 河南农业大学 | Production process of quickly-frozen fried potato chips |
-
2016
- 2016-11-21 CN CN201611020482.2A patent/CN107568663A/en not_active Withdrawn
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3397993A (en) * | 1965-09-20 | 1968-08-20 | Mcdonalds System Inc | Process for preparing frozen french fry potato segments |
| CN1219845A (en) * | 1996-04-29 | 1999-06-16 | 普罗克特和甘保尔公司 | Storage stable frozen par-fries potato strips |
| CN1267479A (en) * | 2000-03-20 | 2000-09-27 | 李东涛 | Production process of low-temperature vacuum potato chips |
| CN1543851A (en) * | 2003-11-26 | 2004-11-10 | 包头市德尔薯业有限责任公司 | Natural potato chips and producing process thereof |
| CN101128120A (en) * | 2005-02-07 | 2008-02-20 | 康家食品蓝伯威斯顿有限公司 | Process for preparing reduced fat frozen potato strips |
| CN101553131A (en) * | 2006-07-06 | 2009-10-07 | J·R·辛普劳公司 | French fry production method with reduced crumb generation |
| CN104489566A (en) * | 2014-12-02 | 2015-04-08 | 江南大学 | Method for jointly producing low-oil-content chips by microwave vacuum pre-frying and then subsequent negative microwave spouting drying |
| CN104642824A (en) * | 2015-02-05 | 2015-05-27 | 通用磨坊(中国)投资有限公司 | Method for producing low oil content potato chips by combined process of vacuum drying and follow-up microwave vacuum frying |
| CN104872579A (en) * | 2015-05-15 | 2015-09-02 | 河南农业大学 | Production process of quickly-frozen fried potato chips |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102028192B (en) | Method for producing instant pleurotus eryngii chips | |
| CN102406161B (en) | Method for producing instant straw mushroom chips by adopting vacuum low-temperature dehydration technology | |
| EP1848284B1 (en) | Process for preparing reduced fat frozen potato strips | |
| CN102488149B (en) | Combined processing method for processing crisp peas by using dry peas | |
| CN102960660A (en) | Preparation method of fried potatoes | |
| AU2014280859B2 (en) | Method for preparing deep-frozen vegetables pieces | |
| CN107373504A (en) | A kind of preparation method of infra-red drying vacuum low-temperature frying assorted garden stuff crisp chip | |
| CN106213310A (en) | A kind of non-fired potato block and preparation method thereof | |
| JP2006212027A (en) | Method for producing raw sweet potato chip | |
| CN105285066A (en) | Method used for producing sulfur-free dried lily bulb via whole process color-protecting multi temperature period drying | |
| AU2008327542B2 (en) | Dehydrated avocado in pieces | |
| US20050266144A1 (en) | Parfried frozen french fry having high solids content | |
| CN105192610A (en) | Instant banana skin crisp chips and preparation method thereof | |
| CN107568663A (en) | A kind of method for preparing quick-frozen French fries | |
| JP2007074918A (en) | Frozen seasoned bamboo shoot | |
| CN107372996A (en) | A kind of pleurotus cornucopiae leisure food processing method | |
| US9179699B2 (en) | Crispy french fries | |
| JP2016029950A (en) | Vegetable chip, and manufacturing method therefor | |
| VILLALPANDO GUZMAN et al. | Efecto del secado complementario con microondas sobre tres formas de rebanadas de mango | |
| KR101543391B1 (en) | The method of Manufacture of spiral-shaped potato and spiral-shaped potato thereby | |
| CN106071635A (en) | A kind of processing technique of fresh food | |
| JP3195268B2 (en) | Processing of fiber vegetable ingredients | |
| CN1211164A (en) | Process for producing fried foodstuff | |
| JPS6070044A (en) | Processing and preservation of instantly edible potato | |
| KR101610909B1 (en) | Method for manufacture of honeycomb-type potato and honeycomb-type potato thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180112 |
|
| WW01 | Invention patent application withdrawn after publication |