CN114568665A - 一种番茄酱夹心薯条及其加工方法 - Google Patents
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Abstract
本发明公开了一种番茄夹心薯条,其原料配方包括土豆480‑520重量份,番茄酱70‑90重量份,玉米淀粉150‑170重量份。本发明还公开了上述薯条的加工方法,具体包括原料处理、斩拌、压制成型、油炸定型、包装成型。本发明产品不同于传统薯条类产品,食用更加方便,营养更加均衡,属于高品质健康新型马铃薯制品。
Description
技术领域
本发明涉及一种番茄夹心薯条,属于食品加工技术领域。
背景技术
马铃薯是重要的粮菜兼用和工业原料作物,由于其耐寒、耐瘠薄、适应性广、产业链长而受到全世界的高度重视。全世界有155个国家种植马铃薯,其播种面积2000万hm2,总产量3.4亿吨。2017年中国总产量9920.56万吨仅次于小麦、玉米、水稻,居第四位,种植面积和总产量居世界第一位。马铃薯具有很高的营养价值,在欧洲及南美地区,被称为“地下苹果”,享有“第二面包”的美誉。
马铃著深加工产业已经成为世界上许多国家重点发展的产业之一。发达国家马铃薯的加工品占马铃薯总产量的比例较高,马铃薯条和马铃薯片是加工的重点。中国马铃薯加工业的发展尚属起步阶段,马铃薯加工产品主要有全粉、速冻薯条、各类薯片、以及以淀扮为原料的再加工产品,例如粉丝、粉条、粉皮等,总产量的80%以上用于鲜食或加工成粉丝、粉条及淀粉,加工产品比例约占总量的12%。加工产品种类少,初级加工占主导。这与当下追求方便快捷食品的市场消费需求相去甚远。
目前薯条的食用时往往伴随着番茄酱,但是番茄酱的包装一般都是小袋包装,用来蘸薯条十分不方便,同时还很容易弄脏自己,特别是不在店铺里就餐的情况下。而现在市面上对番茄酱的改动往往是包装方面,装成盒装或在薯条纸质包装盒上做一个放番茄酱的“小机关”,这些方法虽然在一定程度上方便了薯条的食用,但是仍然具有很大的缺陷,并没有从根本上解决番茄酱挤出时容易弄脏、薯条仍需要蘸番茄酱再吃的缺点。
发明内容
本发明的目的就是针对上述现有技术的不足,提供一种兼顾营养均衡,食用方便的番茄夹心薯条,以及这种薯条的加工方法。
本发明采用的技术方案如下:
一种番茄夹心薯条,其特征是其原材料包括土豆480-520重量份,番茄酱70-90重量份和玉米淀粉150-170重量份。
上述原材料配方优选为土豆500重量份,番茄酱80重量份,玉米淀粉160重量份。
本发明还提供了上述番茄夹心薯条的加工方法,其加工步骤如下:
(1)选择土豆480-520重量份,去除表皮,切成适当大小,用清水洗干净表面的淀粉,直到水清澈不混浊为止,将土豆块大火煮20-30分钟至完全熟透,沥干表面水分;
(2)将上述煮熟的土豆块放入打泥机中,同时加入玉米淀粉150-170重量份,打碎至土豆块完全成泥状;
(3)取番茄酱70-90重量份,将上一步骤中制得的土豆泥和上述番茄酱装入到成型机中,设置适当的下压速率,开始进行番茄夹心薯条的压制,土豆泥从成型机的喷嘴出来制成管状的薯条,在所述管状薯条的中心管中同时填充上上述番茄酱,使之成为夹心薯条;
(4)在所述成型机的出口处装配油锅,温度设置为160-180℃,夹心薯条从成型机出口出来后落入上述油锅,对夹心薯条产品进行加热定型;
(5)将上述定型后的夹心薯条表面油沥干至不会有油滴滴下,将其剪切成4-6cm,清除掉表面溢出的番茄酱;
(6)选择不同的产品包装方式,进行速冻保存,得到所需的番茄夹心薯条产品。
上述步骤(6)中速冻保存处理时用PS-350型速冻机,在-35℃条件下速冻30分钟,使产品温度达到-18℃。
本发明的有益效果有:
本发明产品能够方便食用,能够给消费者心理上的满足,而其口感独特,不同于传统意义上的薯条,能够满足消费者,带给消费者新的体验。
本发明产品不同于传统薯条产品,可以随意改变土豆泥和番茄酱的配比,也能结合其它健康食材,实现营养均衡。通过把番茄酱包在薯条内部的方式,极大地方便了薯条的食用,无需再挤番茄酱,同时也可以补充市场上夹心薯条产品的空缺。不仅如此,番茄夹心薯条区别于一般薯条还有特别的爆浆的口感。因此,把番茄酱和薯条做成夹心形式,提高食用方便性,具有很好的前景。
具体实施方式
下面结合具体实施例对本发明作进一步地说明:
实施例1:
(1)形状自然,无污染、无杂质的优质的新鲜土豆480kg,手动去除表皮并切成3厘米左右的方块,切好的土豆块用清水洗干净表面的淀粉,多清洗几次,直到水清澈不混浊为止,将土豆块大火煮20-30分钟至完全熟透,沥干表面水分;
(2)称取番茄酱70kg,玉米淀粉150kg,不做其他处理;
(3)将上述煮熟的土豆块放入打泥机中,同时加入玉米淀粉150kg,打碎至土豆块完全成泥状;
(4)将上一步骤中制得的土豆泥和番茄酱装入到夹心薯条成型机中,设置合适的下压速率,开始进行番茄夹心薯条的压制,开始进行番茄夹心薯条的压制,土豆泥从成型机的喷嘴出来制成管状的薯条,在所述管状薯条的中心管中同时填充上上述番茄酱,使之成为夹心薯条;
(5)在所述夹心薯条成型机的出口处装配油锅,温度设置为160℃,时间为3分钟,进行产品定型;
(6)将薯条表面油沥干至不会有油滴滴下,使用刀或者剪刀剪切成4-6cm,清除掉表面溢出的番茄酱;
(7)根据市场需要,将薯条进行包装,选择真空包装的包装方式,使用PS-350型速冻机,在-35℃条件下速冻30分钟,使产品温度达到-18℃进行速冻保存,得到所需的番茄夹心薯条。
实施例2:
(1)形状自然,无污染、无杂质的优质的新鲜土豆500kg,手动去除表皮并切成3厘米左右的方块,切好的土豆块用清水洗干净表面的淀粉,多清洗几次,直到水清澈不混浊为止,将土豆块大火煮20-30分钟至完全熟透,沥干表面水分;
(2)称取番茄酱80kg,玉米淀粉160kg,不做其他处理;
(3)将上述煮熟的土豆块放入打泥机中,同时加入玉米淀粉160kg,打碎至土豆块完全成泥状;
(4)将上一步骤中制得的土豆泥和番茄酱装入到夹心薯条成型机中,设置合适的下压速率,开始进行番茄夹心薯条的压制,开始进行番茄夹心薯条的压制,土豆泥从成型机的喷嘴出来制成管状的薯条,在所述管状薯条的中心管中同时填充上上述番茄酱,使之成为夹心薯条;
(5)在所述夹心薯条成型机的出口处装配油锅,温度设置为170℃,时间为3分钟,进行产品定型;
(6)将薯条表面油沥干至不会有油滴滴下,使用刀或者剪刀剪切成4-6cm,清除掉表面溢出的番茄酱;
(7)根据市场需要,将薯条进行包装,选择真空包装的包装方式,使用PS-350型速冻机,在-35℃条件下速冻30分钟,使产品温度达到-18℃进行速冻保存,得到所需的番茄夹心薯条。
实施例3:
(1)形状自然,无污染、无杂质的优质的新鲜土豆520kg,手动去除表皮并切成3厘米左右的方块,切好的土豆块用清水洗干净表面的淀粉,多清洗几次,直到水清澈不混浊为止,将土豆块大火煮20-30分钟至完全熟透,沥干表面水分;
(2)称取番茄酱90kg,玉米淀粉170kg,不做其他处理;
(3)将上述煮熟的土豆块放入打泥机中,同时加入玉米淀粉170kg,打碎至土豆块完全成泥状;
将上一步骤中制得的土豆泥和番茄酱装入到夹心薯条成型机中,设置合适的下压速率,开始进行番茄夹心薯条的压制,开始进行番茄夹心薯条的压制,土豆泥从成型机的喷嘴出来制成管状的薯条,在所述管状薯条的中心管中同时填充上上述番茄酱,使之成为夹心薯条;
(5)在所述夹心薯条成型机的出口处装配油锅,温度设置为180℃,时间为3分钟,进行产品定型;
(6)将薯条表面油沥干至不会有油滴滴下,使用刀或者剪刀剪切成4-6cm,清除掉表面溢出的番茄酱;
(7)根据市场需要,将薯条进行包装,选择真空包装的包装方式,使用PS-350型速冻机,在-35℃条件下速冻30分钟,使产品温度达到-18℃进行速冻保存,得到所需的番茄夹心薯条。
本发明涉及的其它未说明部分与现有技术相同。
Claims (5)
1.一种番茄夹心薯条,其特征是其原材料包括土豆480-520重量份,番茄酱70-90重量份和玉米淀粉150-170重量份。
2.根据权利要求1所述的一种番茄夹心薯条,其特征是其原材料包括有土豆500重量份,番茄酱80重量份,玉米淀粉160重量份。
3.一种番茄夹心薯条的加工方法,其特征是加工步骤如下:
(1)选择土豆480-520重量份,去除表皮,切成适当大小,用清水洗干净表面的淀粉,直到水清澈不混浊为止,将土豆块大火煮20-30分钟至完全熟透,沥干表面水分;
(2)将上述煮熟的土豆块放入打泥机中,同时加入玉米淀粉150-170重量份,打碎至土豆块完全成泥状;
(3)取番茄酱70-90重量份,将上一步骤中制得的土豆泥和上述番茄酱装入到成型机中,设置适当的下压速率,开始进行番茄夹心薯条的压制,土豆泥从成型机的喷嘴出来制成管状的薯条,在所述管状薯条的中心管中同时填充上上述番茄酱,使之成为夹心薯条;
(4)在所述成型机的出口处装配油锅,温度设置为160-180℃,夹心薯条从成型机出口出来后落入上述油锅,对夹心薯条产品进行加热定型;
(5)将上述定型后的夹心薯条表面油沥干至不会有油滴滴下,将其剪切成4-6cm,清除掉表面溢出的番茄酱;
(6)选择不同的产品包装方式,进行速冻保存,得到所需的番茄夹心薯条产品。
4.根据权利要求3所述的番茄夹心薯条的加工方法,其特征是配料中的用量为土豆500重量份,番茄酱80重量份和玉米淀粉160重量份。
5.根据权利要求3所述的番茄夹心薯条的加工方法,其特征是速冻保存处理时用PS-350型速冻机,在-35℃条件下速冻30分钟,使产品温度达到-18℃。
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