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Preparation method for vacuum-fried puffing potato chips

A technology of vacuum frying puffing and vacuum frying, which is applied in the field of food processing and can solve limited and other problems

Inactive Publication Date: 2015-12-16
长沙星达知识产权服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, for different materials, the vacuum frying process can be optimized from the pretreatment of raw materials, the time, temperature and deoiling method of vacuum frying, but the above optimization has a limited effect on the final improvement of product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The preparation method of vacuum fried puffed potato chips includes the steps of raw material selection, slicing, quick freezing, vacuum frying, and packaging. , that is to control the rate of vacuuming to reduce the vacuum degree by 10-20KPa every 1min, and then maintain the vacuum degree for frying for 1-2min, so repeatedly vacuumize and fry until the vacuum degree in the vacuum fryer reaches 80-95KPa, and then maintain Continue frying for 1-5 minutes with the same vacuum degree, and the vacuum frying is completed. During the vacuum frying process, the frying temperature is controlled at 60-80°C; after the vacuum frying is completed, continue to maintain the vacuum degree for vacuum deoiling.

Embodiment 2

[0014] The preparation method of vacuum fried puffed potato chips includes the steps of raw material selection, slicing, quick freezing, vacuum frying, and packaging. , that is, control the rate of vacuuming to reduce the vacuum degree by 10KPa every 1min, and then maintain the vacuum degree for frying for 1min, so repeatedly vacuumize and fry until the vacuum degree in the vacuum fryer reaches 90KPa, then maintain the vacuum degree and continue to fry. After 4 minutes of frying, the vacuum frying is completed. During the vacuum frying process, the frying temperature is controlled at 70°C; after the vacuum frying is completed, continue to maintain the vacuum degree for vacuum deoiling.

Embodiment 3

[0016] The preparation method of vacuum fried puffed potato chips includes the steps of raw material selection, slicing, quick freezing, vacuum frying, and packaging. , that is to control the rate of vacuuming to reduce the vacuum degree by 20KPa every 1min, and then maintain the vacuum degree for frying for 2min, so repeatedly vacuumize and fry until the vacuum degree in the vacuum fryer reaches 80KPa, then maintain the vacuum degree and continue to fry. Frying for 1 minute means that the vacuum frying is completed. During the vacuum frying process, the frying temperature is controlled at 80°C; after the vacuum frying is completed, continue to maintain the vacuum degree for vacuum deoiling.

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PUM

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Abstract

The invention discloses a preparation method for vacuum-fried puffing potato chips. The preparation method comprises the steps of raw material selecting, chip cutting, quick freezing, vacuum frying and packaging. The vacuum frying method specifically comprises the steps that quick-frozen potato chips are put into a vacuum frying pot, and vacuumizing is performed intermittently, wherein vacuumizing is controlled to be performed at the speed that the vacuum degree is reduced by 10-20 KPa per minute, then frying is performed for 1-2 min by keeping the vacuum degree, vacuumizing and frying are repeatedly performed until the vacuum degree in the vacuum frying pot reaches 80-95 KPa, frying is continuously performed for 1-5 min by keeping the vacuum degree invariable, then vacuum frying is completed, and the frying temperature is controlled at 60 DEG C-80 DEGC in the vacuum frying process; after vacuum frying is completed, vacuum deoiling is performed by continuously keeping the vacuum degree invariable. The vacuum-fried puffing potato chips prepared through the method are good in quality and mouthfeel and stable in quality.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of vacuum-fried puffed potato chips. Background technique [0002] Potato chips are snacks suitable for all ages made from potatoes (potatoes). They are crispy and delicious, rich in B group vitamins such as vitamins B1, B2, B6 and pantothenic acid, and a large amount of high-quality cellulose, as well as trace elements and amino acids. Nutrients such as protein, fat and high-quality starch are quite popular among the public. [0003] Vacuum frying is one of the commonly used methods for preparing potato chips. It organically combines frying and dehydration in a vacuum and oxygen-isolated state, which can effectively reduce or even avoid the oxidation of raw materials, such as fatty acid breakdown, enzymatic The harm caused by browning and other oxidative deterioration can be maintained, and the color, shape and taste of the raw materials...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L19/18
Inventor 车丽吴越
Owner 长沙星达知识产权服务有限公司
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