CN114831288A - Preparation method of wrapping pulp for fried crispy potato chips - Google Patents
Preparation method of wrapping pulp for fried crispy potato chips Download PDFInfo
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- CN114831288A CN114831288A CN202210506367.5A CN202210506367A CN114831288A CN 114831288 A CN114831288 A CN 114831288A CN 202210506367 A CN202210506367 A CN 202210506367A CN 114831288 A CN114831288 A CN 114831288A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013606 potato chips Nutrition 0.000 title claims abstract description 15
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 63
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 63
- 239000002994 raw material Substances 0.000 claims abstract description 24
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002002 slurry Substances 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 239000005457 ice water Substances 0.000 claims abstract description 12
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000005303 weighing Methods 0.000 claims abstract description 12
- 235000019820 disodium diphosphate Nutrition 0.000 claims abstract description 11
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims abstract description 11
- 229920001353 Dextrin Polymers 0.000 claims abstract description 6
- 239000004375 Dextrin Substances 0.000 claims abstract description 6
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 239000006255 coating slurry Substances 0.000 claims abstract description 6
- 235000019425 dextrin Nutrition 0.000 claims abstract description 6
- 235000019439 ethyl acetate Nutrition 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 239000011812 mixed powder Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 239000000230 xanthan gum Substances 0.000 claims abstract description 6
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 238000007710 freezing Methods 0.000 claims description 21
- 210000002257 embryonic structure Anatomy 0.000 claims description 18
- 239000011248 coating agent Substances 0.000 claims description 17
- 238000000576 coating method Methods 0.000 claims description 17
- 230000008014 freezing Effects 0.000 claims description 17
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 206010033546 Pallor Diseases 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000012015 potatoes Nutrition 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 2
- 238000005470 impregnation Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000007873 sieving Methods 0.000 claims 1
- 238000004321 preservation Methods 0.000 abstract description 6
- 238000010924 continuous production Methods 0.000 abstract description 3
- 230000000087 stabilizing effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 4
- 238000007581 slurry coating method Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of wrapping pulp for fried crispy chips, which comprises the following steps: s1, preparing a pulp wrapping raw material: weighing the following raw materials in parts by weight: 50-60 parts of acetic ester distarch, 20-30 parts of cassava dextrin, 15-20 parts of rice flour, 2-7 parts of wheat flour, 0.05-0.2 part of sodium bicarbonate, 0.05-0.2 part of disodium dihydrogen pyrophosphate, 1-3 parts of salt, 0.05-0.15 part of xanthan gum and 180 parts of ice water; s2, preparing coating slurry: weighing powder raw materials according to parts by weight, uniformly mixing, mixing the uniformly mixed powder raw materials with ice water weighed according to parts by weight, and stirring to obtain uniform slurry; s3, pulp wrapping and filtering: the slurry wrapped in the slurry stirred in the S2 is placed in a container for later use after passing through a filter screen, the slurry wrapped in the slurry wrapping machine enhances the freeze-thaw stability, enhances the adhesion of the slurry wrapped in the slurry to the potato chip embryo body, strengthens the crisp taste of the potato chips wrapped in the slurry after frying and the heat preservation stabilizing time, reduces the mutual adhesion of the potato chips after the potato chips are wrapped in the slurry and fried, and improves the efficiency of continuous production of frozen potato chip factories.
Description
Technical Field
The invention relates to the technical field of fried crispy chips, in particular to a preparation method of wrapping slurry for fried crispy chips.
Background
The pulp wrapping for the domestic fried crispy potato chips is generally prepared by factory-owned potato original starch or modified starch, a compound leavening agent, a stabilizing agent and the like, the prepared fried crispy potato chips have poor mouth feel and crisp degree, the appearance is flat and collapsed after long-time heat preservation, and almost no crisp mouth feel exists, and meanwhile, the conditions that pulp wrapping potato chip blanks are tightly adhered and more scum is generated after pre-frying in the processing stage, so that the flow line operation of the factory is not facilitated are frequently generated.
We have therefore proposed a method of preparing a coating slurry for fried crispy french fries which solves the above problems.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a preparation method of a coating pulp for fried crispy chips.
A preparation method of the pulp for the fried crispy chips comprises the following steps:
s1 preparation of pulp wrapping raw material
Weighing the following raw materials in parts by weight: 50-60 parts of acetic ester distarch, 20-30 parts of cassava dextrin, 15-20 parts of rice flour, 2-7 parts of wheat flour, 0.05-0.2 part of sodium bicarbonate, 0.05-0.2 part of disodium dihydrogen pyrophosphate, 1-3 parts of salt, 0.05-0.15 part of xanthan gum and 180 parts of ice water;
s2, preparing and coating: weighing and uniformly mixing the powder raw materials in the step S1 according to the mass part, mixing the uniformly mixed powder raw materials with ice water weighed in the step S1 according to the mass part, and stirring to obtain uniform and consistent wrapping pulp;
s3, pulp wrapping and filtering: and (4) putting the stirred coating pulp obtained in the S2 into a container for standby after passing through a filter screen.
A method of preparing crisped potato strips fried with a coating of pulp comprising the steps of:
a. preparation of original chips: cleaning fresh potato, peeling, and cutting into strips to obtain original potato strips;
b. preparing a potato chip embryo: after the primary chips are subjected to secondary blanching, the primary chips are sent into a phosphate aqueous solution for dipping and then dried to form chip embryos;
c. coating pulp on the potato chip embryo: conveying the potato chip embryos into a pulp wrapping machine containing the prepared pulp for wrapping pulp through a conveying belt;
d. pre-frying: conveying the potato chip embryos coated with the pulp to a tunnel type fryer for pre-frying through a conveying belt;
e. cooling and quick-freezing: dispersing the pre-fried chips by a chain type vibrating screen machine, and then cooling and quick-freezing;
f. freezing and packaging: and finally, conveying the mixture to an automatic packaging machine through a conveying belt for packaging and freezing storage.
Preferably, in the step a, the width of the original potato chips prepared by washing, peeling and cutting the fresh potatoes is 7 × 7mm or 10 × 10 mm.
Preferably, in the step b, the parameters of the primary potato chips subjected to the second stage blanching are as follows: a first section is at 90-94 ℃ for 60-70 s; second stage at 68-72 deg.C for 14-16 min.
Preferably, in the step b, the phosphate impregnation liquid is prepared from the following components in parts by weight: 500 parts of water with the temperature of 68-72 ℃ and 1 part of disodium dihydrogen pyrophosphate are stirred and mixed evenly.
Preferably, in the step b, the drying equipment sets the parameters of 60-65 ℃ of temperature, 22-26% of humidity and 4% of air volume for 11-13 min.
Preferably, in the step c, the weight of the coating pulp is 10% -15% of the weight of the potato chip embryo.
Preferably, in the step d, the pre-frying oil temperature is 185 ℃, the pre-frying time is 62-75s for the fine potatoes and 75-85s for the coarse potatoes.
Preferably, in the step e, after the pre-fried potato chips are dispersed by a chain type vibration sieve machine, quick-freezing treatment is carried out until the central temperature of the potato chips reaches-18 ℃.
The invention has the beneficial effects that:
1. the slurry coating enhances the freeze-thaw stability, enhances the adhesion of the slurry coating to the potato chip embryo body, strengthens the crisp taste and the heat preservation stability time of the slurry coated potato chips after frying, reduces the adhesion of the potato chips after the slurry coating and frying and improves the efficiency of continuous production of frozen potato chip factories.
2. The pulp-wrapped frozen chips prepared by using the pulp wrapping for the fried crispy-skinned chips are fried and then placed in a heat-preservation box for long-time heat preservation test, and the appearance state and the crispy taste of the product have good expressive force.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example 1
A preparation method of the pulp for the fried crispy chips comprises the following steps:
s1, preparing a pulp wrapping raw material:
weighing the following raw materials in parts by weight: 52 parts of acetic ester distarch, 25 parts of cassava dextrin, 20 parts of rice flour, 2 parts of wheat flour, 0.05 part of sodium bicarbonate, 0.05 part of disodium dihydrogen pyrophosphate, 2 parts of salt, 0.1 part of xanthan gum and 165 parts of ice water;
s2, preparing coating slurry: weighing the powder raw materials in the step S1 according to parts by weight, uniformly mixing, mixing the uniformly mixed powder raw materials with the ice water weighed in the step S1 according to parts by weight, and stirring to obtain uniform slurry;
s2, pulp wrapping and filtering: the stirred coating pulp passes through a filter screen and is placed in a container for standby.
A method of preparing crisped potato strips fried with a coating of pulp comprising the steps of:
a. preparation of original chips: cleaning fresh potato, peeling, and cutting into strips to obtain original potato strips with width of 10.0 x 10.0 mm;
b. preparing a potato chip embryo: carrying out second-stage blanching on the original chips, wherein the first stage blanching is at 90 ℃ for 60 s; soaking the potato slices in a uniformly mixed phosphate aqueous solution with 500 parts by mass of water and 1 part by mass of disodium dihydrogen pyrophosphate at the temperature of 70 ℃ for 5 seconds at the second stage for 16 minutes, draining, and drying for 12 minutes by a drying device with the humidity of 62 ℃, the air volume of 4 and the humidity of 23 ℃ to obtain potato chip embryos;
c. coating pulp on the potato chip embryo: conveying the potato chip embryos into a pulp wrapping machine containing prepared pulp wrapping through a conveying belt for pulp wrapping, wherein the weight of the pulp wrapping accounts for 14% of the weight of the potato chip embryos;
d. pre-frying: conveying the potato chip embryos coated with the pulp to a tunnel type frying machine with the temperature of 185 ℃ through a conveying belt for pre-frying for 80 s;
e. cooling and quick freezing: dispersing the pre-fried chips by a chain type vibrating screen machine, and then cooling and quickly freezing by a single freezing machine until the central temperature of the chips reaches-18 ℃;
f. packaging and storing: and finally conveying the quick-frozen chips to an automatic packaging machine through a conveying belt for packaging and freezing storage.
Example 2
A preparation method of the wrapping pulp for the fried crispy potato chips comprises the following steps:
s1, preparing a pulp wrapping raw material:
weighing the following raw materials in parts by weight: 50 parts of acetic ester distarch, 25 parts of cassava dextrin, 20 parts of rice flour, 4 parts of wheat flour, 0.08 part of sodium bicarbonate, 0.1 part of disodium dihydrogen pyrophosphate, 2 parts of salt, 0.1 part of xanthan gum and 168 parts of ice water;
s2, preparing coating slurry: weighing the powder raw materials in the step S1 according to parts by weight, uniformly mixing, mixing the uniformly mixed powder raw materials with the ice water weighed in the step S1 according to parts by weight, and stirring to obtain uniform slurry;
s2, pulp wrapping and filtering: the stirred wrapped pulp is put in a container for standby after passing through a filter screen.
A method of preparing crisped potato strips fried with a coating of pulp comprising the steps of:
a. preparation of original chips: cleaning fresh potato, peeling, and cutting into strips to obtain original potato strips with width of 10.0 x 10.0 mm;
b. preparing a potato chip embryo: carrying out second-stage blanching on the original chips, wherein the temperature of the first stage is 92 ℃ and 60 s; soaking the potato slices in a mixed phosphate aqueous solution with 500 parts by mass of 68 ℃ water and 1 part by mass of disodium dihydrogen pyrophosphate for 5 seconds at a second stage at a temperature of 70 ℃ for 16 minutes, draining, and drying for 12 minutes by a drying device with a humidity of 24% and an air volume of 4 at a temperature of 63 ℃ to obtain potato chip embryos;
c. coating pulp on the potato chip embryo: conveying the potato chip embryos into a pulp wrapping machine containing prepared pulp for wrapping pulp through a conveying belt, wherein the weight of the wrapped pulp accounts for 14% of the weight of the potato chip embryos;
d. pre-frying: conveying the potato chip embryos coated with the pulp to a tunnel type frying machine with the temperature of 185 ℃ through a conveying belt for pre-frying for 80 s;
e. cooling and quick freezing: dispersing the pre-fried chips by a chain type vibrating screen machine, and then cooling and quickly freezing by a single freezing machine until the central temperature of the chips reaches-18 ℃;
f. packaging and storing: and finally conveying the quick-frozen chips to an automatic packaging machine through a conveying belt for packaging and freezing storage.
Example 3
A preparation method of the pulp for the fried crispy chips comprises the following steps:
s1, preparing a pulp wrapping raw material:
weighing the following raw materials in parts by weight: 55 parts of acetic ester distarch, 23 parts of cassava dextrin, 19 parts of rice flour, 2 parts of wheat flour, 0.05 part of sodium bicarbonate, 0.05 part of disodium dihydrogen pyrophosphate, 2 parts of salt, 0.1 part of xanthan gum and 165 parts of ice water;
s2, preparing coating slurry: weighing the powder raw materials in the step S1 according to parts by weight, uniformly mixing, mixing the uniformly mixed powder raw materials with the ice water weighed in the step S1 according to parts by weight, and stirring to obtain uniform slurry;
s2, pulp wrapping and filtering: the stirred wrapped pulp is put in a container for standby after passing through a filter screen.
A method of preparing crisped potato strips fried with a coating of pulp comprising the steps of:
a. preparation of original chips: cleaning fresh potato, peeling, and cutting into strips to obtain original potato strips with width of 10.0 x 10.0 mm;
b. preparing a potato chip embryo: carrying out second-stage blanching on the original chips, wherein the first stage blanching is 94 ℃ and 60 s; soaking the potato slices in a mixed phosphate aqueous solution with 500 parts by mass of water at the temperature of 72 ℃ and 1 part by mass of disodium dihydrogen pyrophosphate for 5 seconds at the second stage at the temperature of 70 ℃ for 16 minutes, draining, and drying for 12 minutes by a drying device with the humidity of 65 ℃, the air volume of 26% and the air volume of 4 to obtain potato slice embryos;
c. coating pulp on the potato chip embryo: conveying the potato chip embryos into a pulp wrapping machine containing prepared pulp wrapping through a conveying belt for pulp wrapping, wherein the weight of the pulp wrapping accounts for 14% of the weight of the potato chip embryos;
d. pre-frying: conveying the potato chip embryos coated with the pulp to a tunnel type frying machine with the temperature of 185 ℃ through a conveying belt for pre-frying for 80 s;
e. cooling and quick freezing: dispersing the pre-fried chips by a chain type vibrating screen machine, and then cooling and quickly freezing by a single freezing machine until the central temperature of the chips reaches-18 ℃;
f. packaging and storing: and finally conveying the quick-frozen chips to an automatic packaging machine through a conveying belt for packaging and freezing storage.
Three fried crisped potato strips prepared according to examples 1-3 using the coated slurry of the present invention were par-fried and observed for mouthfeel and appearance as tested in the following table:
| appearance after re-frying | Color and luster after re-frying | After re-frying, the temperature is kept for 10 minutes and the taste is kept | After re-frying, the temperature is kept for 15 minutes and the taste is kept | After re-frying, the temperature is kept for 30 minutes and the taste is kept | |
| Example 1 | Is even and flat | Golden Yellow | Crisp | Crisp | Is relatively crisp |
| Example 2 | Is even and flat | Golden Yellow | Crisp | Crisp | Is relatively crisp |
| Example 3 | Is even and flat | Golden Yellow | Crisp | Crisp | Is relatively crisp |
The fried crispy chips prepared by wrapping the pulp prepared by the invention have almost no adhesion between chips and germs during continuous production, and almost no scum in a fryer. After re-frying, the advantages of uniform and flat appearance, golden color, crisp overall mouthfeel and long-term heat preservation and still keeping the crisp mouthfeel are met.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (9)
1. A preparation method of the pulp for the fried crispy chips is characterized by comprising the following steps:
s1 preparation of pulp wrapping raw material
Weighing the following raw materials in parts by weight: 50-60 parts of acetic ester distarch, 20-30 parts of cassava dextrin, 15-20 parts of rice flour, 2-7 parts of wheat flour, 0.05-0.2 part of sodium bicarbonate, 0.05-0.2 part of disodium dihydrogen pyrophosphate, 1-3 parts of salt, 0.05-0.15 part of xanthan gum and 180 parts of ice water;
s2, preparing coating slurry: weighing the powder raw materials in the step S1 according to parts by weight, uniformly mixing, mixing the uniformly mixed powder raw materials with the ice water weighed in the step S1 according to parts by weight, and stirring to obtain uniform slurry;
s3, pulp wrapping and filtering: and (4) putting the stirred coating pulp obtained in the S2 into a container for standby after passing through a filter screen.
2. A method of making fried crisp potato strips using the slurry of claim 1, comprising the steps of:
a. preparation of original chips: cleaning fresh potato, peeling, and cutting into strips to obtain original potato strips;
b. preparing a potato chip blank: after the primary chips are subjected to secondary blanching, the primary chips are sent into a phosphate aqueous solution for dipping and then dried to form chip embryos;
c. coating pulp on the potato chip embryo: conveying the potato chip embryos into a pulp wrapping machine containing prepared pulp to wrap pulp through a conveying belt;
d. pre-frying: conveying the potato chip embryos coated with the pulp to a tunnel type fryer for pre-frying through a conveying belt;
e. cooling and quick freezing: dispersing the pre-fried chips by a chain type vibrating screen machine, and then cooling and quick-freezing;
f. freezing and packaging: and finally, conveying the mixture to an automatic packaging machine through a conveying belt for packaging and freezing storage.
3. The method of claim 2, wherein in step a, the potato strips are cleaned, peeled, and sliced to produce raw potato strips having a width of 7 x 7mm or 10 x 10 mm.
4. The method of claim 2, wherein the parameters of the second blanching of the raw potato strips in step b are: a first section is at 90-94 ℃ for 60-70 s; second stage at 68-72 deg.C for 14-16 min.
5. The method for preparing the fried crispy potato chips with the coating pulp as claimed in claim 2, wherein in the step b, the phosphate impregnation liquid is prepared from the following components in parts by weight: 500 parts of water with the temperature of 68-72 ℃ and 1 part of disodium dihydrogen pyrophosphate are stirred and mixed evenly.
6. The method for preparing fried crispy chips with pulp wrapping according to claim 2, wherein in the step b, the drying equipment sets the parameters of temperature 60-65 ℃, humidity 22-26% and air flow 4 for 11-13 min.
7. The method of claim 2, wherein in step c, the coating weight is 10% -15% of the weight of the potato chip germ.
8. The method of claim 2, wherein the pre-frying oil temperature in step d is 185 ℃, the pre-frying time is 62-75s for the fine potatoes and 75-85s for the coarse potatoes.
9. The method as claimed in claim 2, wherein in step e, the pre-fried potato strips are quickly frozen after being dispersed by a chain type sieving machine until the center temperature of the potato strips reaches-18 ℃.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210506367.5A CN114831288A (en) | 2022-05-11 | 2022-05-11 | Preparation method of wrapping pulp for fried crispy potato chips |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210506367.5A CN114831288A (en) | 2022-05-11 | 2022-05-11 | Preparation method of wrapping pulp for fried crispy potato chips |
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| CN114831288A true CN114831288A (en) | 2022-08-02 |
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| CN202210506367.5A Pending CN114831288A (en) | 2022-05-11 | 2022-05-11 | Preparation method of wrapping pulp for fried crispy potato chips |
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| CN1416736A (en) * | 2002-11-21 | 2003-05-14 | 李新杰 | Potato shreds, chip, cubes and powder and their production process |
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| CN107981239A (en) * | 2017-12-12 | 2018-05-04 | 诸城外贸有限责任公司 | A kind of pakora chicken patties |
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| CN112220013A (en) * | 2020-10-19 | 2021-01-15 | 苏州闻达食品配料有限公司 | Processing method of fried crispy sweet potato chips |
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| CN1416736A (en) * | 2002-11-21 | 2003-05-14 | 李新杰 | Potato shreds, chip, cubes and powder and their production process |
| CN105124113A (en) * | 2015-09-22 | 2015-12-09 | 南陵县石斛产业协会 | Processing method of light sugar pleurotus eryngii |
| CN107981239A (en) * | 2017-12-12 | 2018-05-04 | 诸城外贸有限责任公司 | A kind of pakora chicken patties |
| CN109699959A (en) * | 2019-02-26 | 2019-05-03 | 苏州闻达食品配料有限公司 | A kind of recombination squid loop and its processing method |
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