CN1186622A - Method of drily frying potato sheet - Google Patents
Method of drily frying potato sheet Download PDFInfo
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- CN1186622A CN1186622A CN96123077A CN96123077A CN1186622A CN 1186622 A CN1186622 A CN 1186622A CN 96123077 A CN96123077 A CN 96123077A CN 96123077 A CN96123077 A CN 96123077A CN 1186622 A CN1186622 A CN 1186622A
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- potato
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- drily
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- frying
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Abstract
The production process includes material selection, pelling, slicing, pretreatment, stoving, frying, packing and other steps, and the pretreatment is soaking sliced potato in the solution containing vitamin C, citric acid, butylhydroxyl anisole, dibutylhydroxyl methylbenzene, sodium pyrosulfile and propyl gallate. The said production process has less oil consumption and less nutrient loss, and the product, as one dewatered vegetable, has long preservative period and may be eaten directly after water soaking to restore.
Description
The present invention relates to a kind of method of food drily frying potato sheet
Potato is commonly called as potato, potato, is a kind of high-nutrition food, promptly is good staple food, is again desirable non-staple food, and is also pharmaceutically acceptable, treats multiple disease.
The starch-containing 15-25% of potato, soluble sugar 1.5%, protein 2-3%, fat 0.4%, cellulose 1% also contain abundant Cobastab
1, B
2, B
6, various trace elements such as C, PP such as calcium, phosphorus, iron, potassium, sodium, iodine, its starch has 90% to can be absorption of human body approximately, amino acid has 18 kinds in the potato protein, the indispensable amino acid of 1/3rd behaviour bodies, the potato vitamin content is 2 times with amount rice and flour content, contained protein is 6 times of apple in the potato, and fat is 7 times of apple, and supporting one's family is B
1Be 11 times of apple, B
2Be 3 times of apple, dimension C is 4 times of apple, PP is 5 times of apple, with regard to its nutritive value, 1 kilogram of potato is equivalent to 3.5 kilograms of apples, thereby U.S. nutritionist is called " out of this world food ", and the Frenchman is called " first-class food " western countries and is called " second bread ".
In the last hundred years, in the production and consumption of global instant food, potato occupies position greatly always, is in one of the world five generalized grain crops (corn, wheat, paddy rice, oat and potato).Abroad because deep processing and the comprehensive utilization of potato, appreciation rate is very high, potato food only, more than the kind, China's potato class output accounts for the 80-90% of world wide production surplus just reaching 400, thereby carries out deep processing and the comprehensive utilization of potato, improve appreciation rate, and exploitation potato series food, have very important significance to improving both urban and rural residents's food configuration, advancing in living standard.The potato chip food that existing market is sold is " wet fried method ", and it is fried to be about to fresh potato direct slicing, and its shelf life of products is short, is difficult for storage, simultaneously the production cost height.The present invention develops a kind of drily frying potato sheet method through great deal of experimental.
The object of the invention is, adopts the drily frying potato sheet method, at first is to produce qualified dry plate, at storage of potato in the phase, produce dry plates (semi-finished product) in a large number earlier, and long term storage at room temperature after the dry plate packing, general room temperature can be preserved 2 years, can deposit below 10 ℃ 12 years, did not exist and rotted, problem such as sprout, through the potato block that the dry deep-frying method is made, long shelf-life is generally more than at least three months, cost is low simultaneously, helps the sale and the large-scale production of product.
The method of drily frying potato sheet of the present invention, it is through raw material sorting → peeling → section → preliminary treatment → oven dry → semi-finished product → fried → material → technical process such as packing → finished product to make; It mainly is in the technology preliminary treatment, the potato block that cuts is immersed in contain 0.25-0.5 ‰ vitamin C, citric acid, butylated hydroxy anisole, dibutyl hydroxy toluene, sodium pyrosulfite, n-propyl gallate is wherein a kind of or two kinds in, soak time 5-20 minute, temperature is a room temperature, takes out oven dry → semi-finished product → fried → material → packing → finished product.The semi-finished product that the present invention produces are dehydrated vegetables, can restore behind the water logging bubble, and are directly edible.Also can directly sell as dehydrated vegetables.
Embodiment sees Table
A wherein
1Vitamin C, a
2Citric acid, a
3Butylated hydroxy anisole, a
4Dibutyl hydroxy toluene, a
5Pyrophosphorous acid sodium, a
6N-propyl gallate
Claims (1)
1, a kind of method of drily frying potato sheet, it is through raw material sorting → peeling → section → preliminary treatment → oven dry → semi-finished product → fried → material → technical process such as packing → finished product to make; It is characterized in that, in the technology preliminary treatment, the potato block that cuts is immersed in contain 0.25-0.5 ‰ vitamin C, citric acid, butylated hydroxy anisole, dibutyl hydroxy benzenes, sodium pyrosulfite, n-propyl gallate is wherein a kind of or two kinds in, soak time 5-20 minute, temperature is a room temperature, takes out oven dry → semi-finished product → fried → material → packing → finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96123077A CN1186622A (en) | 1996-12-31 | 1996-12-31 | Method of drily frying potato sheet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96123077A CN1186622A (en) | 1996-12-31 | 1996-12-31 | Method of drily frying potato sheet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1186622A true CN1186622A (en) | 1998-07-08 |
Family
ID=5127577
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96123077A Pending CN1186622A (en) | 1996-12-31 | 1996-12-31 | Method of drily frying potato sheet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1186622A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101589791B (en) * | 2008-06-25 | 2012-07-18 | 张士良 | Method for processing sweet potato slices |
| CN102578513A (en) * | 2012-03-20 | 2012-07-18 | 昆明理工大学 | Houttuynia cordata potato chips and preparation method thereof |
| CN102613511A (en) * | 2012-03-20 | 2012-08-01 | 昆明理工大学 | Potato chips with Termitomyces albuminosus and making method thereof |
| CN102763818A (en) * | 2012-07-25 | 2012-11-07 | 苏州工业园区欣隆电热仪器有限公司 | Fried dried water-chestnut and making method thereof |
| CN102871080A (en) * | 2012-10-17 | 2013-01-16 | 安徽燕之坊食品有限公司 | Trtary buckwheat potato crisp and method for making same |
| CN105105047A (en) * | 2015-07-26 | 2015-12-02 | 江荧 | Preparation method for frying potato chips |
| CN105325967A (en) * | 2015-11-26 | 2016-02-17 | 江南大学 | Method for reducing oil content of fried potato chips |
| CN107373280A (en) * | 2017-08-28 | 2017-11-24 | 山东好当家海洋发展股份有限公司 | A kind of method for improving fried fishbone food Storage period |
-
1996
- 1996-12-31 CN CN96123077A patent/CN1186622A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101589791B (en) * | 2008-06-25 | 2012-07-18 | 张士良 | Method for processing sweet potato slices |
| CN102578513A (en) * | 2012-03-20 | 2012-07-18 | 昆明理工大学 | Houttuynia cordata potato chips and preparation method thereof |
| CN102613511A (en) * | 2012-03-20 | 2012-08-01 | 昆明理工大学 | Potato chips with Termitomyces albuminosus and making method thereof |
| CN102763818A (en) * | 2012-07-25 | 2012-11-07 | 苏州工业园区欣隆电热仪器有限公司 | Fried dried water-chestnut and making method thereof |
| CN102871080A (en) * | 2012-10-17 | 2013-01-16 | 安徽燕之坊食品有限公司 | Trtary buckwheat potato crisp and method for making same |
| CN102871080B (en) * | 2012-10-17 | 2013-11-13 | 安徽燕之坊食品有限公司 | Trtary buckwheat potato crisp and method for making same |
| CN105105047A (en) * | 2015-07-26 | 2015-12-02 | 江荧 | Preparation method for frying potato chips |
| CN105325967A (en) * | 2015-11-26 | 2016-02-17 | 江南大学 | Method for reducing oil content of fried potato chips |
| CN105325967B (en) * | 2015-11-26 | 2019-01-11 | 江南大学 | A method of reducing fried potato crisp chip oil content |
| CN107373280A (en) * | 2017-08-28 | 2017-11-24 | 山东好当家海洋发展股份有限公司 | A kind of method for improving fried fishbone food Storage period |
| CN107373280B (en) * | 2017-08-28 | 2020-11-17 | 山东好当家海洋发展股份有限公司 | Method for prolonging storage life of fried fishbone food |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |