New technique for vacuum freezing and frying color potato chips and color sweet potato chips

Abstract

The invention relates to a new technique for vacuum freezing and frying color potato chips and color sweet potato chips, and is characterized in that the technique flow comprises: raw material selecting, washing and peeling, secondary selecting and trimming, precise carving, starch bleaching, blanching and enzyme killing, clear water cooling, shaking or centrifugal draining, quick-freeze tunnel orrefrigeratory quick-freezing, vacuum deep-frying and vacuum de-oiling, seasoning evenly, packaging and metal foreign object detecting, and finished product boxing up and warehousing. The apple chips,color sweet potato chips, color potato chips, kiwi fruit chips, persimmon chips, peach chips, mushroom chips, carrot chips and the like processed by the new vacuum freezing and frying technique of the invention have a level and even chip shape as like the original state, a color similar to the original color of the raw materials, abundant nutrients, savory and crispy mouth feel, level and even thickness and super-low oil content.

Description

technical field [0001] The invention relates to a new technique for vacuum freezing and frying colored potato chips and colored sweet potato chips. Background technique [0002] At present, the basic process of vacuum frying technology at home and abroad: cleaning and peeling of raw materials - extensive slicing - high temperature blanching - vacuum frying - deoiling - seasoning packaging - storage; or use : Cleaning and peeling of raw materials—extensive slicing—high temperature blanching—freezing—thawing and dipping—vacuum frying, deoiling—seasoning packaging—storage. [0003] Colored potatoes and colored sweet potatoes are new food raw materials that the international food industry has paid more and more attention to in recent years. The Potato Research Institute of Colorado State University in the United States and the Scottish Crop Research Institute have been conducting research on various types of potatoes since 2000. A new potato species belonging to the Lagerstroem...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a new process for vacuum freezing and frying colored potato crisps and colored sweet potato crisps, so as to solve the problems in the current technology that cause a large amount of nutrients such as colored anthocyanins to be lost, and the colored potato chips to change color due to oxidation. defects, and the blanched raw material colored potato chips are directly sent to the frying system for frying, resulting in uneven shape of the finished purple potato chips, warped surface but not puffy, hard and not crispy taste; or The blanched raw chips are sent to the cold storage for freezing, and then fried after being thawed out of the warehouse, resulting in secondary oxidative browning for too long, which seriously affects the sensory indicators of purple potato chips.