CN1132531C - Production process of low-temperature vacuum potato chips - Google Patents
Production process of low-temperature vacuum potato chips Download PDFInfo
- Publication number
- CN1132531C CN1132531C CN00112785A CN00112785A CN1132531C CN 1132531 C CN1132531 C CN 1132531C CN 00112785 A CN00112785 A CN 00112785A CN 00112785 A CN00112785 A CN 00112785A CN 1132531 C CN1132531 C CN 1132531C
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- french fries
- potato chips
- low
- temperature vacuum
- minutes
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Abstract
The present invention discloses a production process of low-temperature vacuum potato chips. The present invention comprises the following steps: sorting, slitting, soaking, rinsing, scalding, freezing, unfreezing, frying at low temperature and vacuum deoiling. The potato chips keep the nutrient components of matter, have large and long external shape, have no phenomena of yellow and black, have light color and crisp mouth feel, quickly melt after entering the mouth, and reserve the heavy original flavor of the green food of potatoes.
Description
Technical field: the present invention relates to a kind of production method of chips, particularly a kind of production method of low-temperature vacuum potato chips.
Background technology: potato is the pollution-free food that is rich in nutrition, along with people's living standard improves, potato is processed to all kinds of leisure food, PROCESSING OF POTATO SNACK FOOD adopts the high temperature process method mostly, most about 150 ℃ of oil temperature, the potato of high temperature process is sallow, clear-cut shape, loses many nutritions, and the potato of external frozen par-fried is half-mature shape mostly, eats also need reprocess.
Summary of the invention: the objective of the invention is to: a kind of production method of low-temperature vacuum potato chips is provided, and with the French fries that this method is produced, this flavor of raw material is strong, mouthfeel is crisp, color and luster is simple and elegant.The present invention be achieved in that through selecting materials, slitting, immersion, blanching, freezing, thaw, fried, de-oiling and making, its production stage is:
A, select materials, clean, peeling, slitting, place the water that is placed with colour protecting liquid to soak five minutes French fries, the French fries that soak were put into 100 ℃ of boiling water blanchings after 4--6 minute, place cold water;
B, cooled French fries are eluriated in water be placed on refrigerator tray and go into quick freezing repository quick-frozen 1 hour and take out, will freeze French fries and put into drying room, thaw with the hot blast that is not higher than 60 ℃;
C, the French fries after will thawing are at 75 ℃--and fried in the lower temperature vacuum frying machines of 95 ℃ of oil temperature, de-oiling is handled, and the de-oiling time is 15 minutes.
The present invention compared with prior art has following advantage:
1, production method uniqueness of the present invention adopts quick-frozen processing, low-temperature frying, and vacuum de-oiling makes the French fries of producing can keep material nutrition, and mouthfeel is crisp, the inletization slag;
2, owing to adopt low-temperature vacuum potato chips, the French fries profile is big, long, but not sallow, do not turn black, color and luster is simple and elegant, has kept strong flavor of potato pollution-free food;
3, the present invention adopts mechanization system processing, is suitable for suitability for industrialized production.
The specific embodiment:
Selected profile is level and smooth, body is big, the high-quality potato that dry matter content is high, clean, peeling, choose eye, be cut into the French fries of 6-8 millimeters thick with cutting cutter, with the French fries that cut place the water that is placed with colour protecting liquid soak 5 minutes standby, soaked French fries are packed into put into 100 ℃ of boiling water blanchings in the basket and take out after 5 minutes, place cold water standby, place refrigerator tray equably after cooled French fries are eluriated in water, refrigerator tray is pushed in the quick freezing repository, took out in freezing one hour, will freeze good French fries and put into drying room, thaw with the hot blast that is not higher than 60 ℃, one group of fried basket is put in French fries weighing after will thawing, carry out friedly in the lower temperature vacuum frying machine under 85 ℃ of oily temperature, highlands vacuum is minimum to be reached-0.088Mpa, and the plains region is minimum to be reached-0.095Mpa, fried good French fries carry out de-oiling under the situation of not destroying vacuum handles, the de-oiling time is 15 minutes, pours fried good French fries into even condiment in the condiment machine, packing.
Claims (1)
1, a kind of production method of low-temperature vacuum potato chips is characterized in that: through selecting materials, slitting, immersion, blanching, freezing, thaw, fried, de-oiling and making, its production stage is:
A, select materials, clean, peeling, slitting, place the water that is placed with colour protecting liquid to soak five minutes French fries, the French fries that soak are put into 100 ℃ of boiling water blanchings 4---after 6 minutes, place cold water;
B, cooled French fries are eluriated in water be placed on refrigerator tray and go into quick freezing repository quick-frozen 1 hour and take out, will freeze French fries and put into drying room, thaw with the hot blast that is not higher than 60 ℃;
C, the French fries after will thawing are at 75 ℃---and fried in the lower temperature vacuum frying machines of 95 ℃ of oil temperature, de-oiling is handled, and the de-oiling time is 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00112785A CN1132531C (en) | 2000-03-20 | 2000-03-20 | Production process of low-temperature vacuum potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00112785A CN1132531C (en) | 2000-03-20 | 2000-03-20 | Production process of low-temperature vacuum potato chips |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1267479A CN1267479A (en) | 2000-09-27 |
| CN1132531C true CN1132531C (en) | 2003-12-31 |
Family
ID=4582623
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00112785A Expired - Fee Related CN1132531C (en) | 2000-03-20 | 2000-03-20 | Production process of low-temperature vacuum potato chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1132531C (en) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797032B (en) * | 2010-02-10 | 2012-07-25 | 浙江大学 | Method for frying purple yam under vacuum condition |
| CN102379336A (en) * | 2010-11-23 | 2012-03-21 | 云南四季康食品有限公司 | Method for processing quick-frozen freshness-preserving potatoes |
| CN102648741B (en) * | 2012-05-11 | 2013-08-14 | 张镰斧 | Method for preparing fried snack food at low temperature |
| CN102715479B (en) * | 2012-06-18 | 2014-02-05 | 河南省晨光实业有限公司 | Making method of yam chips |
| CN104207053A (en) * | 2013-06-05 | 2014-12-17 | 桂林市六顺食品有限公司 | Technical method for low temperature frying of fragrant taro strip |
| CN103271312B (en) * | 2013-06-09 | 2015-04-08 | 上海圣济国际贸易有限公司 | Production method of sweet potato slices |
| CN103621943A (en) * | 2013-12-23 | 2014-03-12 | 万彬 | Processing process of convenient potato food |
| CN105595268A (en) * | 2014-04-10 | 2016-05-25 | 王辉 | Novel equipment for producing potato chips |
| CN104839595A (en) * | 2014-04-10 | 2015-08-19 | 王辉 | Pre-treatment equipment used for producing potato pieces |
| CN104256447A (en) * | 2014-10-22 | 2015-01-07 | 安徽燕之坊食品有限公司 | Sandwiched potato chip and preparing method thereof |
| CN104872579A (en) * | 2015-05-15 | 2015-09-02 | 河南农业大学 | Production process of quickly-frozen fried potato chips |
| CN105146423A (en) * | 2015-11-01 | 2015-12-16 | 长沙星达知识产权服务有限公司 | Preparation method for vacuum-fried puffing potato chips |
| CN105614784A (en) * | 2015-12-21 | 2016-06-01 | 安徽富尔达食品有限公司 | Method for processing and treating crispy potato chip |
| CN107568663A (en) * | 2016-11-21 | 2018-01-12 | 广西大学 | A kind of method for preparing quick-frozen French fries |
| CN108077832A (en) * | 2016-11-22 | 2018-05-29 | 王秀秀 | A kind of fried sweet potato technique |
| CN107373522A (en) * | 2017-07-28 | 2017-11-24 | 内蒙古薯都凯达食品有限公司 | A kind of method of vacuum and low temperature oil bath dehydration processing potato bar |
-
2000
- 2000-03-20 CN CN00112785A patent/CN1132531C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1267479A (en) | 2000-09-27 |
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