Processing method of potato leisure food

A technology of snack food and processing method, applied in food science and other directions, can solve the problems of complex production process, affecting product appearance, single potato flavor, etc., to achieve better than oil efficiency, unique flavor, and enhance the effect of taste.

Inactive Publication Date: 2018-05-08
CHENGDU JINHUI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the first method of production seriously affects the appearance of the product and affects people's appetite during the production process or packaging process; the second method has a complicated production process, and the potatoes are mashed or pressed into potato cakes. , it is easy to cause the loss of nutrients in potatoes and related ingredients, and the original taste of potatoes cannot be well preserved
In a word the edible processing method of above-mentioned potato makes the potato local flavor single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method of potato snack food, comprising the following processing steps:

[0023] (1) Select high-quality potatoes, wash them, and cut them into potato pieces of uniform thickness; the thickness of the potato pieces is 5mm.

[0024] (2) Soak the cut potato pieces in clean water for 2-5 minutes, then blanch in boiling water for 1-3 minutes;

[0025] (3) Soak the boiled potato pieces in 5% salt water for 10-20 minutes;

[0026] (4) Add water to garlic juice, ginger juice and sugar to make a mixed solution, soak the potato pieces soaked in salt water in the mixed solution for 20-30 minutes; remove and drain; garlic juice, ginger juice, sugar and water The water weight ratio is 1:1:0.1:10.

[0027] (5) Put the drained potato pieces in a low-temperature vacuum fryer for ripening and dehydration, and then deoil them under vacuum conditions; the degree of vacuum for frying is 300 Pa, and the vacuum for deoiling is 100 Pa.

[0028] (8) Take out the deoiled potato...

Embodiment 2

[0030] A processing method of potato snack food, comprising the following processing steps:

[0031] (1) Select high-quality potatoes, wash them, and cut them into potato pieces of uniform thickness; the thickness of the potato pieces is 8mm.

[0032] (2) Soak the cut potato pieces in clean water for 2-5 minutes, then blanch in boiling water for 1-3 minutes;

[0033] (3) Soak the boiled potato pieces in 5% salt water for 10-20 minutes;

[0034] (4) Add water to garlic juice, ginger juice and sugar to make a mixed solution, soak the potato pieces soaked in salt water in the mixed solution for 20-30 minutes; remove and drain; garlic juice, ginger juice, sugar and water The weight ratio of water is 1:1:0.3:50.

[0035] (5) Put the drained potato pieces in a low-temperature vacuum fryer for ripening and dehydration, and then deoil them under vacuum conditions; the degree of vacuum for frying is 500 Pa, and the vacuum for deoiling is 300 Pa.

[0036] (8) Take out the deoiled pot...

Embodiment 3

[0038] A processing method of potato snack food, comprising the following processing steps:

[0039] (1) Select high-quality potatoes, wash them, and cut them into potato pieces of uniform thickness; the thickness of the potato pieces is 5mm.

[0040] (2) Soak the cut potato pieces in clean water for 2-5 minutes, then blanch in boiling water for 1-3 minutes;

[0041] (3) Soak the boiled potato pieces in 5% salt water for 10-20 minutes;

[0042] (4) Add water to garlic juice, ginger juice and sugar to make a mixed solution, soak the potato pieces soaked in salt water in the mixed solution for 20-30 minutes; remove and drain; garlic juice, ginger juice, sugar and water The water weight ratio is 1:1:0.2:30.

[0043] (5) Put the drained potato pieces in a low-temperature vacuum fryer for ripening and dehydration, and then deoil them under vacuum conditions; the degree of vacuum for frying is 300Pa, and the vacuum for deoiling is 200Pa.

[0044] (8) Take out the deoiled potato p...

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PUM

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Abstract

The invention discloses a processing method of a potato leisure food. The processing method comprises the following processing steps of selecting good-quality potatoes, performing thorough cleaning, and cutting the cleaned potatoes into potato blocks uniform in thickness; soaking the potato blocks obtained through cutting into clean water, and then blanching and cooking the soaked potato blocks inboiling water; putting the blanched and cooked potato blocks into 5% salt water, and performing soaking; adding water to garlic juice, ginger juice and white sugar to obtain mixed fluid, and soakingthe potato blocks which are soaked in the salt water into the mixed fluid; fishing out the potato blocks from the mixed fluid, and draining the fished-out potato blocks; putting the drained potato blocks in a low-temperature vacuum deep-frying pot, performing ageing and dehydration, and then performing deoiling under the vacuum condition; taking out the deoiled potato blocks, cooling the taken-outpotato blocks, and then sprinkling sesame seed powder and/or pricklyash peel powder and/or hot pepper powder and/or cumin powder on the cooled potato blocks; and finally performing disinfection, andperforming subpackaging through vacuum bags. Potato block leisure foods processed by the method are unique in flavor and convenient to preserve.

Description

technical field [0001] The invention relates to a processing method of food, in particular to a processing method of potato snack food. Background technique [0002] Potato, a perennial herb belonging to the family Solanaceae, has edible tubers and is the fourth most important food crop in the world, second only to wheat, rice and corn. Potatoes are also known as ground eggs, potatoes, Yang Shanyu, etc., the tubers of Solanaceae plants. Together with wheat, rice, corn, and sorghum, it has become the world's top five crops. [0003] The commonly used processing technology is to process the potatoes, slice them, deep-fry them, add coke salt, monosodium glutamate, and chicken essence, and then degrease them to make potato chips; or mash the potatoes with other ingredients, and mix them evenly, after Potato cakes are made through a series of steps. However, the first method of production seriously affects the appearance of the product and affects people's appetite during the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L5/20A23L19/18
CPCA23L19/18A23L5/11A23L5/17A23L5/20
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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