CN1267479A - Production process of low-temperature vacuum potato chips - Google Patents

Abstract

The potato chips are produced through the processes of material selection, slicing, soaking, boiling, freezing, unfreezing, low-temperature frying and vacuum de-oiling. The potato chips have the nutritious components of potato maintained, and are crisp.

Description

The production method of low-temperature vacuum potato chips

The present invention relates to a kind of production method of chips, particularly a kind of production method of low-temperature vacuum potato chips.

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.

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, low-temperature frying, vacuum de-oiling and make, its production stage is:

A, select materials, clean, peeling, slitting, place the water that is placed with colour protecting liquid to soak about 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, take out when storehouse temperature reaches-18 ℃, 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 fried in the lower temperature vacuum frying machines of 75 ℃-95 ℃ oil temperature, and de-oiling is handled, and the de-oiling time is about 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.

Embodiments of the invention: 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 opening blanchings in the frame 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, freezing one hour, when reaching-18 ℃, takes out storehouse temperature, to 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, in the lower temperature vacuum frying machine, under 85 ℃ of oily temperature, carry out fried, highlands vacuum is minimum to be reached-0.088Mpa, 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 in the condiment machine even condiment, 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, low-temperature frying, vacuum de-oiling and make, its production stage is:

A, select materials, clean, peeling, slitting, place the water that is placed with colour protecting liquid to soak about 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, take out when storehouse temperature reaches-18 ℃, 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 fried in the lower temperature vacuum frying machines of 75 ℃-95 ℃ oil temperature, and de-oiling is handled, and the de-oiling time is about 15 minutes.