CN111588009A - Processing method of instant potato hollow slices - Google Patents
Processing method of instant potato hollow slices Download PDFInfo
- Publication number
- CN111588009A CN111588009A CN202010586610.XA CN202010586610A CN111588009A CN 111588009 A CN111588009 A CN 111588009A CN 202010586610 A CN202010586610 A CN 202010586610A CN 111588009 A CN111588009 A CN 111588009A
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- CN
- China
- Prior art keywords
- potato
- frying
- slices
- pot
- hollow
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Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 44
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 44
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 239000003921 oil Substances 0.000 claims abstract description 17
- 235000019198 oils Nutrition 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 235000013606 potato chips Nutrition 0.000 claims abstract description 12
- 235000012015 potatoes Nutrition 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000005406 washing Methods 0.000 claims abstract description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 239000008158 vegetable oil Substances 0.000 claims abstract description 5
- 239000011248 coating agent Substances 0.000 claims abstract description 4
- 238000000576 coating method Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 3
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Images
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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of an instant potato hollow chip, which comprises the following steps: firstly, preparing food materials: potato, starch, vegetable oil; step two, food material treatment: peeling potatoes, washing, slicing, and cutting into slices with the thickness of 0.5 cm; step three, pickling: pickling the cut potato slices for 5 minutes by using a little refined salt, washing the salt by using clear water, and draining; fourthly, uniformly coating and stirring starch; fifthly, pre-frying: heating oil in the pot, and sequentially frying the potato slices in the pot when the oil temperature is about 160 ℃, wherein attention is paid to prevent the potato slices from being adhered to each other; the potato chips absorb heat when being put into a pot, the oil temperature is reduced to about 140 ℃, and the potato chips are fried until the potato chips float and collapse into skin and slightly bubble, and then are fished out; sixth step, re-frying: adding strong fire, frying when the oil temperature reaches 170-180 deg.C, frying until the hollow is expanded, shaping, and taking out. The method is simple and easy to master, and the potato hollow slices have good shape and good taste.
Description
Technical Field
The invention relates to a processing method of an instant potato hollow tablet, belonging to the technical field of food processing.
Background
Potatoes belong to solanaceae, annual herbaceous plants are available, tubers are edible, potato tubers contain a large amount of starch, can provide abundant heat for human bodies, and are rich in protein, amino acid, multiple vitamins and minerals, particularly the vitamin content of the potato tubers is the most comprehensive of all food crops, and the potatoes are early to become second staple food in European and American countries, particularly North America. The main producing countries of potatoes are China, Russia, India, Ukrainian, America and the like, and China is the country with the most total production of potatoes in the world.
Aiming at various delicious food preparation methods of potatoes, people can enjoy the potatoes, such as steaming, frying and the like, the prepared food is different from the existing potato food, is an instant hollow potato chip, and has the advantages of crisp appearance, soft inside and good taste.
Disclosure of Invention
The invention provides a processing method of instant potato hollow slices, which is simple to operate and easy to master.
The technical scheme adopted by the invention for solving the technical problems is as follows: a processing method of instant potato hollow slices comprises the following steps:
firstly, preparing food materials: potato, starch, vegetable oil;
step two, food material treatment: peeling potatoes, washing, slicing, and cutting into slices with the thickness of 0.5 cm;
step three, pickling: pickling the cut potato slices for 5 minutes by using a little refined salt, washing the salt by using clear water, and draining;
fourthly, uniformly coating and stirring starch;
fifthly, pre-frying: heating oil in the pot, and sequentially frying the potato slices in the pot when the oil temperature is about 160 ℃, wherein attention is paid to prevent the potato slices from being adhered to each other; the potato chips absorb heat when being put into a pot, the oil temperature is reduced to about 140 ℃, and the potato chips are fried until the potato chips float and collapse into skin and slightly bubble, and then are fished out;
sixth step, re-frying: adding strong fire, frying when the oil temperature reaches 170-180 deg.C, frying until the hollow is expanded, shaping, and taking out.
The invention has the beneficial effects that: the potato slices can not be swelled after being fried in the conventional potato slice frying pan, and can be shriveled and unsupported even if some potato slices are swelled to be fished out and cooled.
Drawings
FIG. 1 shows a hollow potato chip processed by the method of the present invention.
Detailed Description
A processing method of instant potato hollow slices comprises the following steps:
firstly, preparing food materials: potato, starch, vegetable oil;
material selection considerations: selecting about 100g of fresh potatoes, preferably yellow meat; the starch can be one selected from potato starch, corn starch and custard powder; the vegetable oil can be soybean oil, corn oil, salad oil, etc.;
step two, food material treatment: peeling potatoes, washing, slicing, and cutting into slices with the thickness of 0.5 cm;
step three, pickling: pickling the cut potato slices for 5 minutes by using a little refined salt, washing the salt by using clear water, and draining;
fourthly, uniformly coating and stirring starch;
fifthly, pre-frying: heating oil in the pot, and sequentially frying the potato slices in the pot when the oil temperature is about 160 ℃, wherein attention is paid to prevent the potato slices from being adhered to each other; the potato chips absorb heat when being put into a pot, the oil temperature is reduced to about 140 ℃, and the potato chips are fried until the potato chips float and collapse into skin and slightly bubble, and then are fished out;
sixth step, re-frying: adding strong fire, frying when the oil temperature reaches 170-180 deg.C, frying until the hollow is expanded, shaping, and taking out.
Claims (1)
1. A processing method of instant potato hollow slices is characterized in that: the method comprises the following steps:
firstly, preparing food materials: potato, starch, vegetable oil;
step two, food material treatment: peeling potatoes, washing, slicing, and cutting into slices with the thickness of 0.5 cm;
step three, pickling: pickling the cut potato slices for 5 minutes by using a little refined salt, washing the salt by using clear water, and draining;
fourthly, uniformly coating and stirring starch;
fifthly, pre-frying: heating oil in the pot, and sequentially frying the potato slices in the pot when the oil temperature is about 160 ℃, wherein attention is paid to prevent the potato slices from being adhered to each other; the potato chips absorb heat when being put into a pot, the oil temperature is reduced to about 140 ℃, and the potato chips are fried until the potato chips float and collapse into skin and slightly bubble, and then are fished out;
sixth step, re-frying: adding strong fire, frying when the oil temperature reaches 170-180 deg.C, frying until the hollow is expanded, shaping, and taking out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010586610.XA CN111588009A (en) | 2020-06-24 | 2020-06-24 | Processing method of instant potato hollow slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010586610.XA CN111588009A (en) | 2020-06-24 | 2020-06-24 | Processing method of instant potato hollow slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111588009A true CN111588009A (en) | 2020-08-28 |
Family
ID=72186711
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010586610.XA Withdrawn CN111588009A (en) | 2020-06-24 | 2020-06-24 | Processing method of instant potato hollow slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111588009A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754634A (en) * | 2019-11-26 | 2020-02-07 | 曹靖 | Preparation method of pouch potatoes |
| 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851975A (en) * | 2016-04-15 | 2016-08-17 | 黑龙江省农业科学院克山分院 | Manufacturing method of cooked potato chips |
| 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 |
-
2020
- 2020-06-24 CN CN202010586610.XA patent/CN111588009A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851975A (en) * | 2016-04-15 | 2016-08-17 | 黑龙江省农业科学院克山分院 | Manufacturing method of cooked potato chips |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 小快活美食记: "解锁土豆新吃法，泡泡土豆，两种方法都给你", 《HTTPS://BAIJIAHAO.BAIDU.COM/S?ID=1667008156043307648&WFR=SPIDER&FOR=PC》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754634A (en) * | 2019-11-26 | 2020-02-07 | 曹靖 | Preparation method of pouch potatoes |
| 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 |
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| 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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200828 |