CN112220013A - Processing method of fried crispy sweet potato chips - Google Patents
Processing method of fried crispy sweet potato chips Download PDFInfo
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- CN112220013A CN112220013A CN202011116035.3A CN202011116035A CN112220013A CN 112220013 A CN112220013 A CN 112220013A CN 202011116035 A CN202011116035 A CN 202011116035A CN 112220013 A CN112220013 A CN 112220013A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 117
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 117
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 57
- 239000000843 powder Substances 0.000 claims abstract description 33
- 238000000576 coating method Methods 0.000 claims abstract description 30
- 239000011248 coating agent Substances 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 25
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 20
- 229920000881 Modified starch Polymers 0.000 claims abstract description 20
- 239000004368 Modified starch Substances 0.000 claims abstract description 20
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 235000019820 disodium diphosphate Nutrition 0.000 claims abstract description 20
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims abstract description 20
- 239000008103 glucose Substances 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 235000019426 modified starch Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 238000004806 packaging method and process Methods 0.000 claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 239000005457 ice water Substances 0.000 claims abstract description 12
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 10
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 10
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 10
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 235000005822 corn Nutrition 0.000 claims abstract description 10
- 239000008120 corn starch Substances 0.000 claims abstract description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 8
- 235000012020 french fries Nutrition 0.000 claims 2
- 238000003756 stirring Methods 0.000 claims 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 2
- 235000001727 glucose Nutrition 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 230000008014 freezing Effects 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000005303 weighing Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 1
- 206010014561 Emphysema Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
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- 239000000049 pigment Substances 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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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
- A23L19/105—Sweet potatoes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
-
- 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 invention discloses a processing method of fried crispy sweet potato chips, which are prepared from the following raw materials: sweet potato chips, flour wrapping and pulp wrapping. The coating powder is prepared from wheat flour, modified starch, corn starch, granulated sugar, salt, glucose, disodium dihydrogen pyrophosphate, sodium bicarbonate and other raw materials; the coating pulp is prepared from wheat flour, corn flour, modified starch, granulated sugar, edible salt, glucose, disodium dihydrogen pyrophosphate, sodium bicarbonate, lemon yellow, sunset yellow, ice water, etc. The process for processing the fried crisp sweet potato chips comprises the steps of cleaning fresh sweet potatoes, peeling, cutting into strips, wrapping with powder, wrapping with slurry, frying, quickly freezing and packaging. The fried crispy-skinned sweet potato chips processed by the method are golden in color, soft in inner layer taste, crisp in outer wrapping layer taste, uniform in wrapping powder, stable in product quality and high in economic value, and the wrapping layer is not separated from the sweet potato chips.
Description
Technical Field
The invention relates to the technical field of food, in particular to a processing method of fried crispy sweet potato chips.
Background
The sweet potato is rich in protein, starch, pectin, cellulose, amino acid, vitamin and various mineral substances, and has the reputation of longevity food. Has anticancer, heart protecting, emphysema and diabetes preventing, and weight reducing effects.
Sweet potatoes are harvested seasonally and stored improperly, and are easy to germinate and rot. The deep processing products of the sweet potatoes are common products such as soft sweet potato strips, uncoated sweet potato slices and the like in the market, the product flavor and the product form are single, and the cognition of consumers on the sweet potato products is in the stage of low-end leisure snacks.
Disclosure of Invention
In order to overcome the defects, the technology discloses a processing method of fried crisp sweet potato strips. The fried crispy-skinned sweet potato chips processed by the method are golden in color, the inner layer is soft in taste, the outer wrapping layer is crisp in taste, the wrapping layer is uniform in flour wrapping, the wrapping layer is not separated from the sweet potato chips, and the product quality is stable. The sweet potato chips produced by the technical method enable sweet potato products to enter western food chain consumption places and other consumption places, widen deep processing channels of the sweet potatoes and improve the economic added value of the sweet potatoes.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a processing method of fried crispy sweet potato chips is disclosed, wherein the fried crispy sweet potato chips are prepared from the following raw materials: sweet potato chips, flour wrapping and pulp wrapping;
the wrapping powder is prepared from the following raw materials in parts by weight: 70-90 parts of wheat flour, 5-10 parts of modified starch, 5-10 parts of corn starch, 1-5 parts of granulated sugar, 1-2 parts of salt, 0.5-1 part of glucose, 0.1-0.5 part of disodium dihydrogen pyrophosphate and 0.1-0.5 part of sodium bicarbonate;
the wrapping pulp is prepared from the following raw materials in parts by weight: 50-70 parts of wheat flour, 20-40 parts of corn flour, 5-10 parts of modified starch, 1-5 parts of granulated sugar, 1-2 parts of edible salt, 0.5-1 part of glucose, 0.1-0.5 part of disodium dihydrogen pyrophosphate, 0.1-0.5 part of sodium bicarbonate, 0.001-0.003 part of lemon yellow, 0.001-0.003 part of sunset yellow and 100 parts of ice water.
Further, in the above-mentioned case,
the wrapping powder is prepared from the following raw materials in parts by weight: 80 parts of wheat flour, 10 parts of modified starch, 5 parts of corn starch, 2 parts of granulated sugar, 1 part of salt, 1 part of glucose, 0.2 part of disodium dihydrogen pyrophosphate and 0.2 part of sodium bicarbonate;
the wrapping pulp is prepared from the following raw materials in parts by weight: 60 parts of wheat flour, 30 parts of corn flour, 5 parts of modified starch, 2 parts of granulated sugar, 1 part of edible salt, 1 part of glucose, 0.2 part of disodium dihydrogen pyrophosphate, 0.2 part of sodium bicarbonate, 0.002 part of lemon yellow, 0.002 part of sunset yellow and 150 parts of ice water.
Further, the method comprises the following steps:
cleaning fresh sweet potatoes, peeling, and cutting into strips to obtain sweet potato strips;
conveying the sweet potato strips into a flour wrapping machine through a conveying belt for wrapping;
coating the sweet potato strips coated with the flour with a pulp coating machine;
conveying the sweet potato strips coated with the pulp to a tunnel type fryer for pre-frying through a conveying belt;
carrying out quick-freezing treatment on the sweet potato strips;
and then the materials are conveyed to an automatic packaging machine through a conveying belt for packaging.
Furthermore, the width of the sweet potato strips prepared by cleaning, peeling and slitting the fresh sweet potatoes is 0.8-1.0cm, and the length is 4.0-6.0 cm.
Further, the weight of the coating powder is 2-3% of the weight of the sweet potato chips.
Further, the weight of the coating pulp is 15-20% of the weight of the sweet potato chips.
Further, the pre-frying temperature is 180-.
Further, the sweet potato chips are subjected to quick-freezing treatment by a single freezer until the central temperature of the sweet potato chips reaches-18 ℃.
Further, the preparation method of the wrapping powder comprises the following steps: the powder coating raw materials in the method are adopted and put into a mixer to be prepared into uniform powder coating.
Further, the preparation method of the wrapping pulp comprises the following steps: the pulp wrapping raw materials in the method are weighed according to the proportion, are uniformly mixed, are put into a mixer, are added with ice water according to the proportion, and are stirred by blades of the pulp wrapping mixer to form uniform and consistent wrapped pulp.
Compared with the prior art, the invention has the following beneficial effects:
1) by utilizing the process of wrapping flour and wrapping pulp, the pre-wrapped layer of the pre-fried sweet potato chips is tightly bonded without shelling, the product quality is stable, and the production efficiency is high.
2) The sweet potato slitting process has the advantages of high utilization rate of sweet potatoes, less generated corner crushed aggregates and reduced production cost.
3) The chips made by the pre-frying and quick-freezing process are not easy to generate scraps in the packaging and transportation process.
4) The coating process keeps the nutrient elements of the sweet potatoes and improves the added value of the sweet potato products, so the technology has certain popularization value.
Detailed Description
The present invention is further illustrated by the following specific examples.
Example 1
A fried crispy sweet potato chip is prepared from the following raw materials: sweet potato chips, flour wrapping and pulp wrapping;
the coating powder comprises 70-90 parts of wheat flour, 5-10 parts of modified starch, 5-10 parts of corn starch, 1-5 parts of granulated sugar, 1-2 parts of salt, 0.5-1 part of glucose, 0.1-0.5 part of disodium dihydrogen pyrophosphate and 0.1-0.5 part of sodium bicarbonate;
the coating pulp comprises 50-70 parts of wheat flour, 20-40 parts of corn flour, 5-10 parts of modified starch, 1-5 parts of granulated sugar, 1-2 parts of edible salt, 0.5-1 part of glucose, 0.1-0.5 part of disodium dihydrogen pyrophosphate, 0.1-0.5 part of sodium bicarbonate, 0.001-0.003 part of lemon yellow, 0.001-0.003 part of sunset yellow and 100 parts of ice water.
Preferably, the coating powder comprises the following components in parts by weight: 80 parts of wheat flour, 10 parts of modified starch, 5 parts of corn starch, 2 parts of granulated sugar, 1 part of salt, 1 part of glucose, 0.2 part of disodium dihydrogen pyrophosphate and 0.2 part of sodium bicarbonate;
wrapping pulp: 60 parts of wheat flour, 30 parts of corn flour, 5 parts of modified starch, 2 parts of granulated sugar, 1 part of edible salt, 1 part of glucose, 0.2 part of disodium dihydrogen pyrophosphate, 0.2 part of sodium bicarbonate, 0.002 part of lemon yellow, 0.002 part of sunset yellow and 150 parts of ice water.
The manufacturing method comprises the following steps:
1) sweet potato strips: cleaning fresh sweet potato, peeling, and cutting into strips, wherein the width of the sweet potato strips is 0.8-1.0cm, and the length of the sweet potato strips is 4.0-6.0 cm;
2) weighing the raw materials in parts by weight for later use;
3) a powder coating step, namely, according to the powder coating proportion of claim 2, putting the powder into a powder coating mixer to prepare uniform and consistent coated powder; conveying the sweet potato strips into a flour wrapping machine through a conveying belt for wrapping flour, wherein the weight of the wrapping flour is 2-3% of that of the squid rings;
4) a pulp wrapping step, namely preparing uniform pulp wrapping according to the pulp wrapping proportion of claim 2, and wrapping the pulp by using a pulp wrapping machine, wherein the weight of the pulp wrapping is 15-20% of that of the sweet potato chips;
5) a pre-frying step, namely conveying the pulp-wrapped sweet potato strips to a tunnel type frying machine for pre-frying by a conveying belt, wherein the pre-frying temperature is 180-;
6) quick-freezing, namely performing quick-freezing treatment on the sweet potato strips by using a single freezer until the central temperature of the sweet potato strips reaches-18 ℃;
7) and a packaging step, conveying the materials to an automatic packaging machine through a conveying belt for packaging.
Example 2
A fried crispy sweet potato chip is prepared from the following raw materials: sweet potato chips, flour wrapping and pulp wrapping;
70 parts of wheat flour, 8 parts of modified starch, 5 parts of corn starch, 1 part of granulated sugar, 1 part of salt, 0.5 part of glucose, 0.1 part of disodium dihydrogen pyrophosphate and 0.1 part of sodium bicarbonate;
wrapping pulp: 60 parts of wheat flour, 20 parts of corn flour, 8 parts of modified starch, 1 part of granulated sugar, 1 part of edible salt, 1 part of glucose, 0.1 part of disodium dihydrogen pyrophosphate, 0.1 part of sodium bicarbonate, 0.001 part of lemon yellow, 0.001 part of sunset yellow and 100 parts of ice water.
The manufacturing method comprises the following steps:
1) sweet potato strips: cleaning fresh sweet potato, peeling, and cutting into strips, wherein the width of the sweet potato strips is 0.8-1.0cm, and the length of the sweet potato strips is 4.0-6.0 cm;
2) weighing the raw materials in parts by weight for later use;
3) a powder coating step, namely, according to the powder coating proportion of claim 2, putting the powder into a powder coating mixer to prepare uniform and consistent coated powder; conveying the sweet potato strips into a flour wrapping machine through a conveying belt for wrapping flour, wherein the weight of the wrapping flour is 2-3% of that of the sweet potato strips;
4) a pulp wrapping step, namely preparing uniform pulp wrapping according to the pulp wrapping proportion of claim 2, and wrapping the pulp by using a pulp wrapping machine, wherein the weight of the pulp wrapping is 15-20% of that of the sweet potato chips;
5) a pre-frying step, namely conveying the pulp-wrapped sweet potato strips to a tunnel type frying machine for pre-frying by a conveying belt, wherein the pre-frying temperature is 180-;
6) quick-freezing, namely performing quick-freezing treatment on the sweet potato strips by using a single freezer until the central temperature of the sweet potato strips reaches-18 ℃;
7) and a packaging step, conveying the materials to an automatic packaging machine through a conveying belt for packaging.
The sweet potato chips prepared by the processing method are golden in color, the outer wrapping layer is crisp and delicious, the inner layer sweet potato chips are soft and glutinous in taste, and the sweet potato chips are richer in layering compared with the traditional fried sweet potato chip products. The coating has good bonding effect with the sweet potato chips, less residue is dropped during frying, and the service life of the frying oil in actual production can be prolonged.
Example 3
A fried crispy sweet potato chip is prepared from the following raw materials: sweet potato chips, flour wrapping and pulp wrapping;
80 parts of wheat flour, 10 parts of modified starch, 5 parts of corn starch, 2 parts of granulated sugar, 1 part of salt, 1 part of glucose, 0.2 part of disodium dihydrogen pyrophosphate and 0.2 part of sodium bicarbonate;
wrapping pulp: 60 parts of wheat flour, 30 parts of corn flour, 5 parts of modified starch, 2 parts of granulated sugar, 1 part of edible salt, 1 part of glucose, 0.2 part of disodium dihydrogen pyrophosphate, 0.2 part of sodium bicarbonate, 0.002 part of lemon yellow, 0.002 part of sunset yellow and 150 parts of ice water.
The manufacturing method comprises the following steps:
1) sweet potato strips: cleaning fresh sweet potato, peeling, and cutting into strips, wherein the width of the sweet potato strips is 0.8-1.0cm, and the length of the sweet potato strips is 4.0-6.0 cm;
2) weighing the raw materials in parts by weight for later use;
3) a powder coating step, namely, according to the powder coating proportion of claim 2, putting the powder into a powder coating mixer to prepare uniform and consistent coated powder; conveying the sweet potato strips into a flour wrapping machine through a conveying belt for wrapping flour, wherein the weight of the wrapping flour is 2-3% of that of the sweet potato strips;
4) a pulp wrapping step, namely preparing uniform pulp wrapping according to the pulp wrapping proportion of claim 2, and wrapping the pulp by using a pulp wrapping machine, wherein the weight of the pulp wrapping is 15-20% of that of the sweet potato chips;
5) a pre-frying step, namely conveying the pulp-wrapped sweet potato strips to a tunnel type frying machine for pre-frying by a conveying belt, wherein the pre-frying temperature is 180-;
6) quick-freezing, namely performing quick-freezing treatment on the sweet potato strips by using a single freezer until the central temperature of the sweet potato strips reaches-18 ℃;
7) and a packaging step, conveying the materials to an automatic packaging machine through a conveying belt for packaging.
Example 4
A fried crispy sweet potato chip is prepared from the following raw materials: sweet potato chips, flour wrapping and pulp wrapping;
90 parts of wheat flour, 10 parts of modified starch, 10 parts of corn starch, 5 parts of granulated sugar, 1 part of salt, 1 part of glucose, 0.5 part of disodium dihydrogen pyrophosphate and 0.5 part of sodium bicarbonate;
wrapping pulp: 70 parts of wheat flour, 40 parts of corn flour, 10 parts of modified starch, 5 parts of granulated sugar, 1 part of edible salt, 1 part of glucose, 0.5 part of disodium dihydrogen pyrophosphate, 0.5 part of sodium bicarbonate, 0.003 part of lemon yellow, 0.003 part of sunset yellow and 200 parts of ice water.
The manufacturing method comprises the following steps:
1) sweet potato strips: cleaning fresh sweet potato, peeling, and cutting into strips, wherein the width of the sweet potato strips is 0.8-1.0cm, and the length of the sweet potato strips is 4.0-6.0 cm;
2) weighing the raw materials in parts by weight for later use;
3) a powder coating step, namely, according to the powder coating proportion of claim 2, putting the powder into a powder coating mixer to prepare uniform and consistent coated powder; conveying the sweet potato strips into a flour wrapping machine through a conveying belt for wrapping flour, wherein the weight of the wrapping flour is 2-3% of that of the sweet potato strips;
4) a pulp wrapping step, namely preparing uniform pulp wrapping according to the pulp wrapping proportion of claim 2, and wrapping the pulp by using a pulp wrapping machine, wherein the weight of the pulp wrapping is 15-20% of that of the sweet potato chips;
5) a pre-frying step, namely conveying the pulp-wrapped sweet potato strips to a tunnel type frying machine for pre-frying by a conveying belt, wherein the pre-frying temperature is 180-;
6) quick-freezing, namely performing quick-freezing treatment on the sweet potato strips by using a single freezer until the central temperature of the sweet potato strips reaches-18 ℃;
7) and a packaging step, conveying the materials to an automatic packaging machine through a conveying belt for packaging.
The invention provides a method for processing fried crispy-skinned sweet potato chips, which utilizes a process of wrapping flour firstly and wrapping pulp secondly to ensure that pre-wrapped layers of the fried sweet potato chips are tightly bonded without shelling, the wrapped layers of the sweet potato chips are crisp in taste, stable in product quality and high in production efficiency. Pigment components are added into the coating, so that adjustment can be performed according to sweet potato varieties with different colors, and products with uniform and consistent appearance and color can be processed, so that the selection range of the sweet potato varieties in the processing process is wider.
The above embodiments are only preferred embodiments of the present invention, and are not intended to limit the technical solutions of the present invention. Any person skilled in the art should be able to make equivalent changes and modifications without departing from the spirit of the invention, and all that comes within the scope of the claims of the present patent.
Claims (10)
1. A processing method of fried crispy sweet potato chips is characterized in that: the fried crispy sweet potato chips are prepared from the following raw materials: sweet potato chips, flour wrapping and pulp wrapping;
the wrapping powder is prepared from the following raw materials in parts by weight: 70-90 parts of wheat flour, 5-10 parts of modified starch, 5-10 parts of corn starch, 1-5 parts of granulated sugar, 1-2 parts of salt, 0.5-1 part of glucose, 0.1-0.5 part of disodium dihydrogen pyrophosphate and 0.1-0.5 part of sodium bicarbonate;
the wrapping pulp is prepared from the following raw materials in parts by weight: 50-70 parts of wheat flour, 20-40 parts of corn flour, 5-10 parts of modified starch, 1-5 parts of granulated sugar, 1-2 parts of edible salt, 0.5-1 part of glucose, 0.1-0.5 part of disodium dihydrogen pyrophosphate, 0.1-0.5 part of sodium bicarbonate, 0.001-0.003 part of lemon yellow, 0.001-0.003 part of sunset yellow and 100 parts of ice water.
2. The method of processing fried crispy sweet potato strips as claimed in claim 1, wherein:
the wrapping powder is prepared from the following raw materials in parts by weight: 80 parts of wheat flour, 10 parts of modified starch, 5 parts of corn starch, 2 parts of granulated sugar, 1 part of salt, 1 part of glucose, 0.2 part of disodium dihydrogen pyrophosphate and 0.2 part of sodium bicarbonate;
the wrapping pulp is prepared from the following raw materials in parts by weight: 60 parts of wheat flour, 30 parts of corn flour, 5 parts of modified starch, 2 parts of granulated sugar, 1 part of edible salt, 1 part of glucose, 0.2 part of disodium dihydrogen pyrophosphate, 0.2 part of sodium bicarbonate, 0.002 part of lemon yellow, 0.002 part of sunset yellow and 150 parts of ice water.
3. A method of processing fried crispy sweet potato strips as claimed in claim 1 or 2, characterized in that said method comprises the steps of:
cleaning fresh sweet potatoes, peeling, and cutting into strips to obtain sweet potato strips;
conveying the sweet potato strips into a flour wrapping machine through a conveying belt for wrapping;
coating the sweet potato strips coated with the flour with a pulp coating machine;
conveying the sweet potato strips coated with the pulp to a tunnel type fryer for pre-frying through a conveying belt;
carrying out quick-freezing treatment on the sweet potato strips;
and then the materials are conveyed to an automatic packaging machine through a conveying belt for packaging.
4. The method of claim 3, wherein the fresh sweet potatoes are cleaned, peeled, and sliced to produce chips having a width of 0.8-1.0cm and a length of 4.0-6.0 cm.
5. The method of processing fried crispy sweet potato strips of claim 3, wherein the flour is present in an amount of 2-3% by weight of the sweet potato strips.
6. The method of processing fried crispy sweet potato strips of claim 3, wherein the coating weight is 15-20% of the weight of the sweet potato strips.
7. The method of claim 3 wherein the par-fry temperature is 180-.
8. The process of claim 3, wherein the french fries are quick frozen by a single freezer until the center temperature of the french fries reaches-18 ℃.
9. The method of processing fried crispy sweet potato strips of claim 3, wherein said breading is prepared by: using the breading material of claim 1 or 2, feeding the breading material into a mixer to form a uniform and consistent breading.
10. The method of processing fried crispy sweet potato strips of claim 3, wherein said coating is prepared by: the pulp wrapping raw material in the method of claim 1 or 2 is adopted, the pulp wrapping raw material is weighed according to the proportion and is uniformly mixed, then the pulp wrapping raw material is put into a mixer, ice water is added according to the proportion, and the uniform pulp wrapping is prepared by utilizing the stirring function of the blade of the pulp wrapping mixer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011116035.3A CN112220013A (en) | 2020-10-19 | 2020-10-19 | Processing method of fried crispy sweet potato chips |
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