CN111387453A - Preserved fruit preserved potato chips and making method thereof - Google Patents
Preserved fruit preserved potato chips and making method thereof Download PDFInfo
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- CN111387453A CN111387453A CN202010347847.2A CN202010347847A CN111387453A CN 111387453 A CN111387453 A CN 111387453A CN 202010347847 A CN202010347847 A CN 202010347847A CN 111387453 A CN111387453 A CN 111387453A
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- potato
- potatoes
- preserved fruit
- strips
- potato chips
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- 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
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
Abstract
The invention discloses preserved fruit potato chips and a preparation method thereof, and the preserved fruit potato chips comprise the following steps of firstly, cleaning fresh potatoes to remove impurities; peeling the potatoes and cutting into strips; step three, after framing the cut potato strips, putting the potato strips into a soaking pool containing sodium metabisulfite solution for soaking for 25-35 minutes, and rinsing the soaked potato strips; step four, cooking and preserving the rinsed potato chips by using a steam jacketed kettle; step five, adding the cooked potato chips and the pickling liquid into a sterile vacuum tank, and carrying out vacuum pickling under negative pressure; sixthly, placing the potato strips in a low-temperature baking room for drying; step seven, turning the dried semi-finished product, and then putting the semi-finished product into a cold drying room for cold drying; step eight, performing secondary seasoning on the cold-dried potato chips; and step nine, carrying out vacuum packaging on the potato chips by adopting a sterilized packaging bag.
Description
Technical Field
The invention relates to a production process of preserved fruit, in particular to preserved fruit and potato chips and a preparation method thereof.
Background
With the development of times and the improvement of economic level, people have more and more demand on snacks in life, especially people pay more attention to the flavor and health of snacks nowadays, and the requirements on the types, styles, tastes and nutrients of the snacks are higher and higher. Most of the traditional preserved fruit snacks are prepared by refining fruits with high sugar content to prepare food with stronger taste and pulp feeling. However, the snack foods made from potatoes are relatively few, and the common foods such as potato chips are made by milling, tabletting and frying. At present, potato chip snacks are also available on the market, but the potato chip snacks are not good in taste and single in flavor, and cannot meet the requirements and expectations of people on the foods.
Disclosure of Invention
The invention aims to provide a method for making preserved fruit potato chips, which is capable of producing a preserved fruit snack which is better in taste and mouthfeel and is nutrient and healthy, and improving the eating experience of snacks made of potatoes.
The technical solution of the invention is as follows:
a method for making preserved fruit potato chips comprises the following steps:
step one, cleaning fresh potatoes to remove impurities;
peeling the potatoes and cutting into strips;
step three, after framing the cut potato strips, putting the potato strips into a soaking pool containing sodium metabisulfite solution for soaking for 25-35 minutes, and rinsing the soaked potato strips;
step four, cooking and preserving the rinsed potato chips by using a steam jacketed kettle;
step five, adding the cooked potato chips and the pickling liquid into a sterile vacuum tank, and carrying out vacuum pickling under negative pressure;
sixthly, placing the potato strips in a low-temperature baking room for drying;
step seven, turning the dried semi-finished product, and then putting the semi-finished product into a cold drying room for cold drying;
step eight, performing secondary seasoning on the cold-dried potato chips;
and step nine, carrying out vacuum packaging on the potato chips by adopting a sterilized packaging bag.
The invention also provides preserved fruit preserved potato chips, which are prepared by the method for preparing the preserved fruit preserved potato chips.
From the above description, it is clear that the present invention has the following advantages:
according to the preserved fruit and potato chips and the preparation method thereof, fresh potatoes are skillfully processed by a plurality of process steps, including soaking, rinsing, cooking and fresh keeping, vacuum pickling, low-temperature baking, cold drying, secondary seasoning, inspection and packaging to obtain preserved fruit and potato food which is made of potatoes and has better and softer taste, better taste, higher nutrition preservation and healthier eating. Through secondary seasoning, the preserved fruit food with different tastes can be prepared according to the taste requirements of the product, particularly, the preserved fruit food with conventional sweet taste can be changed into the preserved fruit food with salty, sour, spicy or spicy taste, the taste is innovative, the taste is unique, and a new eating experience of the preserved fruit food is provided for people.
Drawings
FIG. 1 is a schematic flow diagram of a method for making preserved fruit potato strips according to a preferred embodiment of the present invention;
fig. 2 is a schematic structural view of a needle plate according to a preferred embodiment of the invention.
Detailed Description
In order to more clearly understand the technical features, objects, and effects of the present invention, embodiments of the present invention will now be described with reference to the accompanying drawings.
In a preferred embodiment of the method for making preserved fruit-potato strips of the present invention, referring to fig. 1, the method for making preserved fruit-potato strips of the present invention comprises the following steps:
s101, cleaning fresh potatoes to remove impurities; the potatoes used in the method for making preserved fruit-preserved potatoes are fresh potatoes directly purchased through a production place, no damage trace is guaranteed, and the potatoes can enter the next procedure after entering a factory and being qualified by sample inspection; cleaning the raw materials and removing impurities by a cleaning machine.
S102, peeling the potatoes and cutting the potatoes into strips; for example, peeling the potato peel with a peeler; preferred cuts are potato strips of 12 x 12mm in size.
S103, framing the cut potato chips, putting the potato chips into a soaking pool containing sodium metabisulfite solution for soaking for 25-35 minutes, and rinsing the soaked potato chips; the soaking of the sodium metabisulfite solution effectively inhibits the discoloration and deterioration of the potatoes and ensures that the potatoes are kept in a fresh state in the production process.
S104, cooking and refreshing the rinsed potato chips by using a steam jacketed kettle; the active substances are inactivated through the cooking of the steam interlayer pot, so that the freshness is promoted, the loss of a large amount of nutrients due to too long high-temperature cooking time is avoided, and the original fruit nutrients and the original taste are kept as far as possible.
S105, adding the cooked potato chips and the pickling liquid into a sterile vacuum tank, and carrying out vacuum pickling under negative pressure; the vacuum pickling method is adopted, so that the pollution of harmful microorganisms can be reduced to the maximum extent; the permeability of the curing liquid is enhanced, the curing time is shortened, and compared with the traditional open curing method, the curing time for achieving the same effect is shortened by 3/4; furthermore, due to the fact that the potato chips are pickled in the vacuum state, gaps of internal tissue structures of the potato chips can be enlarged, the taste of the processed potato chips is soft and glutinous, and the potato chips cannot be hard and cannot be gnawed like the existing potato chip products.
S106, placing the potato chips in a low-temperature baking room for drying; according to the invention, the pickled potato chips are dried at a temperature lower than 60 ℃, so that common harmful microorganisms can be killed, and the unnecessary loss of product nutrients due to overhigh temperature can be avoided.
S107, turning the dried semi-finished product, and putting the semi-finished product into a cold drying room for cold drying; the adoption of the compressor refrigeration mode controls the temperature in the cold drying room to be lower than 30 ℃, so that the original moisture of the potato chips can be uniformly discharged, the original fruit nutrient content is maintained, the potato chips are softer in texture, and the taste is moderate.
S108, performing secondary seasoning on the cold-dried potato chips; according to the invention, the potato chips can be finally prepared into preserved fruit food with more taste choices through secondary seasoning.
And S109, performing vacuum packaging on the potato chips by using a sterilized packaging bag. According to the invention, the packaging bag is placed in the packaging material sterilization chamber, after ultraviolet irradiation or ozone sterilization, the potato chips are weighed and subpackaged by using the automatic packaging machine, partial air in the packaging bag is pressed out in the subpackaging process, and the quality guarantee period of the potato chips can be prolonged.
In the preferred embodiment of the method for making preserved fruit potato strips according to the present invention, the concentration of the sodium metabisulfite solution is 2%.
In the method for making preserved fruit and potato strips, the cooking temperature of the potato strips in a steam jacketed kettle is controlled to be 95-100 ℃ and the cooking time is 5 minutes.
In the preferred embodiment of the method for making preserved fruit-potatoes, the potatoes and the pickling solution are put into a sterile vacuum tank and pickled under negative eight atmospheres for 12 to 24 hours, and the sugar content is kept between 12 percent and 18 percent during the pickling process. Preferably, the curing time is 12 hours, and the sugar content is kept at about 15% in the curing process.
In the preferred embodiment of the method for making preserved fruit potato strips according to the present invention, the potato strips are dried in the low temperature baking room for 300 minutes at a temperature of 50 ℃.
In the preferred embodiment of the method for making preserved fruit-potato strips, the temperature in the cold drying room is 20-28 ℃, and the cold drying time of the potato strips is 240 minutes. Preferably, the temperature is controlled at 28 ℃.
In the method for making preserved fruit potato strips according to the present invention, in a preferred embodiment, the secondary seasoning comprises adding a sweet, salty, spicy, sour or combination thereof seasoning; the pickling liquid comprises white granulated sugar, edible salt, monosodium glutamate, citric acid, ethyl maltol and edible solid essence, and the potato strip product comprises 71.73% of potatoes, 25.82% of white granulated sugar, 0.6% of edible salt, 0.43% of monosodium glutamate, 0.14% of citric acid, 0.1% of ethyl maltol and 1.15% of edible solid essence. The preserved fruit potato chips prepared by the method have the characteristics of low sugar, low salt and low heat, and can realize the design and selection of different tastes.
In the preferred embodiment of the method for making preserved fruit-potatoes, referring to fig. 2, in order to make the potatoes have a better soft, glutinous and soft mouthfeel, before the fifth step, a hole punching step is further included, wherein the potatoes 6 are conveyed below a needle plate 1 through a vibrating conveyor belt 2, and the needle plate 1 presses down on the potatoes 6 to perform the hole punching operation; the lower surface of faller 1 is equipped with the fine needle 4 of fixed interval range, the root of fine needle 4 is equipped with material returned board 3, faller 1 presses back on the potato strip 6, many during the potato strip 6 is pricked into to fine needle 4, will potato strip 6 takes up, 1 lateral shifting of faller to the 5 tops of pricking hole potato strip collecting container, starts material returned board 3 moves, will potato strip 6 releases, falls into in the pricking hole potato strip collecting container 5. The potato strips 6 processed by the hole pricking step are provided with a plurality of small pin holes, so that the potato strips can be more tasty in the next vacuum pickling process, and the pickled potato strips are softer.
In the preferred embodiment of the method for making preserved fruit-potatoes, the fifth step further comprises sequentially inserting the potatoes into the thin-walled hose, filling the preserving solution into the thin-walled hose, and then placing the thin-walled hose with the potatoes into the sterile vacuum tank for vacuum preserving under negative pressure; in the negative pressure vacuum pickling process, the pressure in the sterile vacuum tank is adjusted every 1 hour, so that the pressure in the sterile vacuum tank is changed back and forth between two pressures of negative eight atmospheres and negative four atmospheres every one hour. According to the invention, the potato chips are placed in the thin-wall hose, generally, the inner diameter of the hose is only 1-3 cm larger than the transverse dimension of the potato chips, and the thin-wall hose is adopted, so that the pickling liquid can be better contacted with the potato chips, the use amount of the pickling liquid is greatly saved, and the cost is reduced; the pressure in the thin-wall hose can be changed along with the pressure change in the sterile vacuum tank, so that the effect of vacuum pickling under negative pressure is achieved. Furthermore, in the pickling process of the sterile vacuum tank, a variable-pressure pickling method is adopted, the pressure in the sterile vacuum tank is switched between negative eight atmospheric pressures and negative four atmospheric pressures every hour, so that the whole sterile vacuum tank forms a breathable pickling system, the pressure is changed alternately, the structure inside the potato chips can be subjected to alternate actions with different tightness degrees, the pickled potato chips can reach a loose and soft structure state, the pickling liquid and the potato can be more fully integrated in the pickling process, the internal hardening degree of the potato chips can not be improved in the processing of the subsequent processing procedures, and finally the potato chips are favorable for obtaining better soft and glutinous taste effects when being eaten.
Furthermore, the two ends of the thin-wall hose are connected to the external pickling liquid conveying box body through the valves arranged on the sterile vacuum tank, after the pickling liquid is pickled for a set time interval, the pickling liquid conveying box body is started to input new pickling liquid into the thin-wall hose in the sterile vacuum tank, the original pickling liquid is replaced, the combination of the taste of the pickling liquid and the taste of the potato strips is enhanced, the taste of the pickled potato strips is stronger, and the effect of improving the taste is better than the effect of pickling the original single pickling liquid.
The invention also provides preserved fruit potato strips, and in a preferred embodiment, the preserved fruit potato strips are prepared by the method for preparing preserved fruit potato strips.
According to the preserved fruit and potato chips and the preparation method thereof, fresh potatoes are skillfully processed by a plurality of process steps, including soaking, rinsing, cooking and fresh keeping, vacuum pickling, low-temperature baking, cold drying, secondary seasoning, inspection and packaging to obtain preserved fruit and potato food which is made of potatoes and has better and softer taste, better taste, higher nutrition preservation and healthier eating. Through secondary seasoning, the preserved fruit food with different tastes can be prepared according to the taste requirements of the product, particularly, the preserved fruit food with conventional sweet taste can be changed into the preserved fruit food with salty, sour, spicy or spicy taste, the taste is innovative, the taste is unique, and a new eating experience of the preserved fruit food is provided for people.
The above description is only an exemplary embodiment of the present invention, and is not intended to limit the scope of the present invention. Any equivalent changes and modifications that can be made by one skilled in the art without departing from the spirit and principles of the invention should fall within the protection scope of the invention.
Claims (10)
1. A method for making preserved fruit potato chips is characterized by comprising the following steps:
step one, cleaning fresh potatoes to remove impurities;
peeling the potatoes and cutting into strips;
step three, after framing the cut potato strips, putting the potato strips into a soaking pool containing sodium metabisulfite solution for soaking for 25-35 minutes, and rinsing the soaked potato strips;
step four, cooking and preserving the rinsed potato chips by using a steam jacketed kettle;
step five, adding the cooked potato chips and the pickling liquid into a sterile vacuum tank, and carrying out vacuum pickling under negative pressure;
sixthly, placing the potato strips in a low-temperature baking room for drying;
step seven, turning the dried semi-finished product, and then putting the semi-finished product into a cold drying room for cold drying;
step eight, performing secondary seasoning on the cold-dried potato chips;
and step nine, carrying out vacuum packaging on the potato chips by adopting a sterilized packaging bag.
2. The method of making preserved fruit potato strips of claim 1, wherein the sodium metabisulfite solution is at a concentration of 2%.
3. The method of making preserved fruit-potatoes as recited in claim 1, wherein the temperature of the potato strips in the steam jacketed kettle is controlled between 95 ℃ and 100 ℃ for 5 minutes.
4. The method of making preserved fruit-potatoes as recited in claim 1, wherein the potatoes and the salting liquid are placed in a sterile vacuum tank under negative eight atmospheres for 12 to 24 hours while maintaining the sugar content between 12% and 18% during the salting process.
5. The method of making preserved fruit potato strips as claimed in claim 1, wherein the potato strips are dried in the low temperature baking room for 300 minutes at a temperature of 50 ℃.
6. The method of making preserved fruit potato strips as defined in claim 1 wherein the temperature in the cold drying room is between 20 ℃ and 28 ℃ and the cold drying time of the potato strips is 240 minutes.
7. The method of making preserved fruit potato strips of claim 1, wherein the secondary flavoring comprises flavoring with a sweet, salty, spicy, sour, or combinations thereof; the pickling liquid comprises white granulated sugar, edible salt, monosodium glutamate, citric acid, ethyl maltol and edible solid essence, and the potato strip product comprises 71.73% of potatoes, 25.82% of white granulated sugar, 0.6% of edible salt, 0.43% of monosodium glutamate, 0.14% of citric acid, 0.1% of ethyl maltol and 1.15% of edible solid essence.
8. The method of making preserved fruit-potatoes as recited in claim 1, further comprising, prior to the fifth step, a puncturing step, wherein the potatoes are conveyed by a vibrating conveyor below a faller bar which presses down on the potatoes for puncturing; the lower surface of faller is equipped with the fine needle of fixed interval range, the root of fine needle is equipped with the material returned board, the faller is pressed back on the potato strip, many during the potato strip was pricked to the fine needle, will the potato strip plays, faller lateral shifting to pricking hole potato strip collecting container top starts the material returned board action, will the potato strip is released, falls into in the pricking hole potato strip collecting container.
9. The method of making preserved fruit-potatoes as recited in claim 8, wherein the fifth step further comprises sequentially inserting the potatoes into a thin-walled tube, pouring a pickling solution into the thin-walled tube, and placing the thin-walled tube with the potatoes into the sterile vacuum tank for vacuum pickling under negative pressure; in the negative pressure vacuum pickling process, the pressure in the sterile vacuum tank is adjusted every 1 hour, so that the pressure in the sterile vacuum tank is changed back and forth between two pressures of negative eight atmospheres and negative four atmospheres every one hour.
10. A preserved fruit preserved potato strip, characterized in that it is made by the method of any one of claims 1 to 9.
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| CN202010347847.2A CN111387453A (en) | 2020-04-28 | 2020-04-28 | Preserved fruit preserved potato chips and making method thereof |
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| CN202010347847.2A CN111387453A (en) | 2020-04-28 | 2020-04-28 | Preserved fruit preserved potato chips and making method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112066707A (en) * | 2020-09-21 | 2020-12-11 | 安徽岳兰药业有限公司 | Three-dimensional bearing device for processing gastrodia elata |
| CN112841577A (en) * | 2021-01-28 | 2021-05-28 | 莫海南 | Making method of sweet waxy cassava slice leisure food |
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