CN104489568A - Mixed mashed potato VF food and preparation method thereof - Google Patents
Mixed mashed potato VF food and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a preparation method of mixed mashed potato VF food and mixed mashed potato VF food prepared by the method. The preparation method comprises the following steps: preparing mashed potato, mixing and stirring, processing and forming, drying, freezing and treating in a vacuum oil bath at a low temperature. According to the method, the mashed potato is mixed with auxiliary materials, so that compared with chip food coated with the auxiliary materials, the mixed mashed potato VF food has advantages of being delicious, crisp, nutritional, healthy and the like.
Description
Technical field
The present invention relates to a kind of VF food and preparation method thereof, be specifically related to a kind of mixing mashed potatoes VF food through vacuum and low temperature oil bath process and preparation method thereof.
Background technology
The features such as potato, also known as potato, in the plantation history that China has 400 years, has output high, strong adaptability, nutritious, therefore, are often used to be processed into French fries, become the leisure food be popular in all over the world.Current French fries processing technology, be all by direct for complete potato slitting, then through VF technology, namely vacuum and low temperature oil bath technique is processed into French fries that can be edible.This technique has strict requirement to the size of potato, shape, when the part after potato slitting is less than French fries size, just cannot utilize, thus cause the utilization rate of raw material low.Meanwhile, existing French fries adopt outer mode seasoning of spreading toppings, and French fries inside cannot be tasty, and in order to ensure overall mouthfeel, the salt content spreading toppings is outward usually higher, causes mouthfeel difference inside and outside French fries huge like this.In addition, existing French fries only have the nutritional labeling of potato, cannot meet the demand of consumer to comprehensive nutrition equilibrium.
Summary of the invention
In order to overcome the above-mentioned defect of prior art, the invention provides a kind of mix mashed potatoes VF food preparation method and corresponding mixing mashed potatoes VF food, described preparation method take potato as major ingredient, cook rear pulverizing, add necessary auxiliary material, mixing and stirring aft-loaded airfoil is shaping, then carry out drying, freezing, last cryogenic vacuum oil bath processed and being formed.
Specifically, the technical solution used in the present invention is:
Mix a preparation method for mashed potatoes VF food, it is characterized in that, comprise the following steps:
1) mashed potatoes is prepared;
2) mashed potatoes stirs in stirrer for mixing as major ingredient and auxiliary material, forms compound;
3) adopt forming machine to compound machine-shaping, form prepared food;
4) prepared food is sent into drying machine to dry;
5) prepared food of drying is sent into freezer freezing;
6) prepared food after freezing enters vacuum and low temperature oil bath equipment and carries out vacuum and low temperature oil bath, formed can be edible VF food.
Wherein, step 1) specifically comprise: selection, cleaning, remove the peel, select, stripping and slicing, to cook and mud processed.
Wherein, heating-up temperature when cooking is more than 90 degree, 10 to 30 minutes heat times.
Wherein, step 4) in bake out temperature be 60 to 120 degree, drying time is 2 to 20 minutes.
Wherein, step 5) the middle freezing first quick-frozen before of prepared food feeding freezer of drying, quick freezing temperature is lower than cryogenic temperature.
Wherein, described quick freezing temperature is below minus 20 degrees, makes prefabricated potato sticks freeze reality, adhesion conveyer belt; Described cryogenic temperature is subzero less than 15 degree, cooling time more than 2 hours.
Wherein, during quick-frozen, prepared food monolayer alignment is sent into instant freezer.
Wherein, step 6) in the condition of vacuum and low temperature oil bath and de-oiling be, vacuum 0.09 to 0.1mpa, temperature 75-118 degree, 12 to 50 minutes oil bath time, de-oiling 1-10 minute under the speed of 200-500rpm, require acid value less than 1.0, peroxide value less than 10.0 with oil.
And a kind of mixing mashed potatoes VF food, it adopts above-mentioned method to be prepared from.
Wherein, described auxiliary material comprises: flavoring, filler, flavoring agent, emulsifying agent, fruits and vegetables meat batching in one or more.
Described flavoring be selected from salt, pepper powder, salad, butter, mustard meal, tomato meal, barbecue auxiliary material, fragrant peppery auxiliary material one or more; Described filler be selected from maltitol powder, dextrin, glutinous rice flour, potato starch one or more; Described flavoring agent be selected from vegetable oil, L mono-sodium glutamate, chickens' extract, yeast extract one or more; Described emulsifying agent be selected from casein sodium, fat-free comminuted whey, skimmed milk powder, FSPC one or more; Described fruits and vegetables meat batching be selected from carrot, green onion, celery, spinach, strawberry, banana, the flesh of fish, beef one or more, be made into powder, juice or mud.
Adopt mixing mashed potatoes VF food making method of the present invention, the utilization rate of raw material is high, and can realize automated production.The mixing mashed potatoes VF food produced is a kind of novel characteristic leisure food, has the advantage of homogeneous, good to eat crisp, the nutrient health of inside and outside mouthfeel.
Detailed description of the invention
In order to understand the present invention better, the preparation method describing mixing mashed potatoes VF food of the present invention in detail is as follows:
(1) selection.Choose high-quality potato for subsequent use, the Atlantic Ocean potato that Henan such as can be selected to produce is as the raw material of preparation the present invention mixing mashed potatoes VF food.Range estimation mode can be adopted to choose, and nothing is germinateed, nothing turns green, without blackening, without rotten, surperficial for subsequent use without the potato of deep lesions.
(2) clean, remove the peel.To the potato chosen, wash the silt on its surface, and remove epidermis.In cleaning, in peeling process, once select, by slightly turing green, slightly to rot, slight damage, peeling is halfway and have the potato of blackhead again to process, re-use after making it not have above-mentioned defect.Severe turns green, severe is rotted, the potato of severe injury is discarded.
(3) stripping and slicing.Potato after cleaning, peeling is according to size stripping and slicing, and such as less potato cuts in half, and larger potato is cut into 4 half, to be conducive to follow-up cooking.It should be noted that, this step is non-essential, and those skilled in the art can select whether stripping and slicing according to specific needs.
Carry out secondary to the potato after stripping and slicing to select, by slight blackening, slightly turn green, slight to rot, slight damage, peeling is halfway and use after having the process again of blackhead.Severe blackening, severe turn green, severe is rotted, the potato of severe injury is discarded.
(4) heat.Potato after selecting is put into tunnel type steam engine and is carried out Steam Heating, until cooked, without lump.Preferred heating-up temperature is more than 90 degree, 10 to 30 minutes heat times.It should be noted that, this step is non-essential, also can become prepared food that can be edible when follow-up vacuum and low temperature oil bath.
(5) mud processed.Potato after cooking enters mud extruder and is extruded into mashed potatoes.The mashed potatoes extruded with without lump, do not glue for good, can mouthfeel be ensured like this.
(6) mix and blend.Pour mashed potatoes and preprepared auxiliary material into mixer and carry out mix and blend, form compound.Adopt first gear speed to stir 2 to 3 minutes, mixed mashed potatoes and auxiliary material are stirred.Can add various auxiliary material according to individual taste, described auxiliary material comprises: flavoring, filler, flavoring agent, emulsifying agent, fruits and vegetables meat batching in one or more.
Described flavoring be selected from salt, pepper powder, salad, butter, mustard meal, tomato meal, barbecue auxiliary material, fragrant peppery auxiliary material one or more; Described filler be selected from maltitol powder, dextrin, glutinous rice flour, potato starch one or more; Described flavoring agent be selected from vegetable oil, L mono-sodium glutamate, chickens' extract, yeast extract one or more; Described emulsifying agent be selected from casein sodium, fat-free comminuted whey, skimmed milk powder, FSPC one or more; Described fruits and vegetables meat batching be selected from carrot, green onion, celery, spinach, strawberry, banana, the flesh of fish, beef one or more, be made into powder, juice or mud.Certainly, auxiliary material is not limited to above-mentioned enumerating, and those skilled in the art can select various auxiliary material as required.
(7) shaping.Adopt forming machine to carry out processing and forming to the compound stirred, obtain prepared food.Should ensure in process that the forming machine feeding mouth moment keeps compound sufficient.According to demand compound can be processed into various shape, in this and indefinite, the potato sticks that sticky cutter when such as can be processed into suitable length, uniform diameter, straight, smooth surface, cut-out, otch are neat, potato sticks take diameter as 6-10mm, and length is 70-100mm is good.The potato affecting outward appearance for cutting rear bending, distortion, damaged potato or stick together with conveyer belt is regained, and puts it into forming machine again shaping.
(8) dry.Prepared food after shaping enters drying machine and carries out first drying, makes prepared food uniform drying, adhesion conveyer belt, does not have the obvious conveyer belt marking.Preferred bake out temperature is 60 to 120 degree, and drying time is 2 to 20 minutes.Described drying machine can be tunnel-type hot air drying machine.
As required, steam humidification can be carried out to the prepared food after first drying, make prepared food humidification evenly, adhesion conveyer belt, there is no the obvious conveyer belt marking.
The prepared food that steam humidification is crossed carries out secondary drying.Drying condition is identical with first drying.
(9) freezing.The prepared food of oven dry is sent into instant freezer and carries out quick-frozen.During quick-frozen, potato sticks monolayer alignment is sent into instant freezer, multilayer can not arrange, be out of shape to prevent prepared food.Quick-frozen built-in temperature preferably reaches below minus 20 degrees, makes potato sticks freeze reality, adhesion conveyer belt, does not have the obvious conveyer belt marking.
Prepared food after quick-frozen sends into freezer rapidly, to prevent from thawing.The temperature of freezer is advisable with subzero less than 15 degree, and cooling time is preferably more than 2 hours.Lot number mark is carried out when putting in storage freezing.Certainly, also can not quick-frozen and directly freezing.
(10) vacuum and low temperature oil bath.Prepared food after freezing in freezer is put into vacuum and low temperature oil bath equipment and carries out vacuum and low temperature oil bath, formed can be edible VF food.Preferably, vacuum 0.09 to 0.1mpa, temperature 75-118 degree, 12 to 50 minutes oil bath time, de-oiling 1-10 minute under the speed of 200-500rpm, require acid value less than 1.0, peroxide value less than 10.0 with oil.
Above, the complete process flow of the preparation method of mixing mashed potatoes VF food of the present invention is.It should be noted that, the step in above-mentioned technological process is not all indispensable, and those skilled in the art can omit some of them step according to actual conditions and to other step adaptive changes.In such as dry run, can without steam humidification according to raw material.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention.Within the spirit and principles in the present invention all, any amendment made, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (13)
1. mix a preparation method for mashed potatoes VF food, it is characterized in that, comprise the following steps:
1) mashed potatoes is prepared;
2) mashed potatoes stirs in stirrer for mixing as major ingredient and auxiliary material, forms compound;
3) adopt forming machine to compound machine-shaping, form prepared food;
4) prepared food is sent into drying machine to dry;
5) prepared food of drying is sent into freezer freezing;
6) prepared food after freezing enters vacuum and low temperature oil bath equipment and carries out vacuum and low temperature oil bath, formed can be edible VF food.
2. the method for claim 1, wherein step 1) specifically comprise: selection, cleaning, remove the peel, select, stripping and slicing, to cook and mud processed.
3. method as claimed in claim 2, wherein, heating-up temperature when cooking is more than 90 degree, 10 to 30 minutes heat times.
4. the method for claim 1, wherein step 4) in bake out temperature be 60 to 120 degree, drying time is 2 to 20 minutes.
5. the method for claim 1, wherein step 5) in the prepared food of drying send into freezer freezing before first quick-frozen, quick freezing temperature is lower than cryogenic temperature.
6. method as claimed in claim 5, wherein, described quick freezing temperature is below minus 20 degrees, makes prefabricated potato sticks freeze reality, adhesion conveyer belt; Described cryogenic temperature is subzero less than 15 degree, cooling time more than 2 hours.
7. method as claimed in claim 6, wherein, sends prepared food monolayer alignment into instant freezer during quick-frozen.
8. the method as described in any one of claim 1-7, wherein, step 6) in the condition of vacuum and low temperature oil bath and de-oiling be, vacuum 0.09 to 0.1mpa, temperature 75-118 degree, 12 to 50 minutes oil bath time, de-oiling 1-10 minute under the speed of 200-500rpm, require acid value less than 1.0, peroxide value less than 10.0 with oil.
9. mix a mashed potatoes VF food, it is characterized in that, described mixing mashed potatoes VF food adopts the method described in any one of claim 1-8 to be prepared from.
10. food as claimed in claim 9, it is characterized in that, described auxiliary material comprises: one or more in flavoring, filler, flavoring agent, emulsifying agent, fruits and vegetables meat batching.
11. food as claimed in claim 10, is characterized in that, described flavoring be selected from salt, pepper powder, salad, butter, mustard meal, tomato meal, barbecue auxiliary material, fragrant peppery auxiliary material one or more; Described filler be selected from maltitol powder, dextrin, glutinous rice flour, potato starch one or more; Described flavoring agent be selected from vegetable oil, L mono-sodium glutamate, chickens' extract, yeast extract one or more; Described emulsifying agent be selected from casein sodium, fat-free comminuted whey, skimmed milk powder, FSPC one or more; Described fruits and vegetables meat batching be selected from carrot, green onion, celery, spinach, strawberry, banana, the flesh of fish, beef one or more, be made into powder, juice or mud.
12. food as described in any one of claim 9-11, it is characterized in that, described food is potato sticks.
13. food as claimed in claim 12, is characterized in that, the diameter of described potato sticks is 6-10mm, and length is 70-100mm.
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| CN201510002635.XA CN104489568A (en) | 2015-01-05 | 2015-01-05 | Mixed mashed potato VF food and preparation method thereof |
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| CN201510002635.XA CN104489568A (en) | 2015-01-05 | 2015-01-05 | Mixed mashed potato VF food and preparation method thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799211A (en) * | 2015-05-19 | 2015-07-29 | 高军林 | Preparing method of crisp kiwi fruit slices |
| CN105011062A (en) * | 2015-07-27 | 2015-11-04 | 莱阳恒润食品有限公司 | Processing method of potato sticks formed by vacuum low-temperature deep-frying |
| CN105962203A (en) * | 2016-06-03 | 2016-09-28 | 云南云米线科技有限公司 | Making method of coarse cereal and potato hamburgers |
| CN106616343A (en) * | 2016-12-31 | 2017-05-10 | 黑龙江八农垦大学 | Non-fried instant fresh prawn crackers prepared from original-color pre-gelatinized whole coarse cereal flour and preparation method thereof |
| CN108283288A (en) * | 2017-12-19 | 2018-07-17 | 河南科技学院 | A kind of palm fibre fruit oil base mashed potatoes and preparation method thereof |
| CN108283292A (en) * | 2017-12-19 | 2018-07-17 | 河南科技学院 | A kind of quick-frozen palm oil-base mashed potatoes and preparation method thereof |
| CN108294263A (en) * | 2017-01-11 | 2018-07-20 | 赵梓彤 | Instant potato mud production method |
| CN109511925A (en) * | 2018-10-30 | 2019-03-26 | 四川峨边五旺有限责任公司 | A kind of flavor mashed potatoes and preparation method thereof |
| CN112106957A (en) * | 2019-06-20 | 2020-12-22 | 薯粒方(上海)食品科技有限公司 | Preparation method of semi-finished mashed potato brick |
| CN112106959A (en) * | 2019-06-20 | 2020-12-22 | 薯粒方(上海)食品科技有限公司 | Automatic production method of mashed potato |
| CN112871688A (en) * | 2020-12-25 | 2021-06-01 | 内蒙古薯都凯达食品有限公司 | Potato warehousing system |
| CN113439779A (en) * | 2020-03-28 | 2021-09-28 | 郑州方大农业科技有限公司 | VF vegetable cake processing method |
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| CN104799211A (en) * | 2015-05-19 | 2015-07-29 | 高军林 | Preparing method of crisp kiwi fruit slices |
| CN105011062A (en) * | 2015-07-27 | 2015-11-04 | 莱阳恒润食品有限公司 | Processing method of potato sticks formed by vacuum low-temperature deep-frying |
| CN105962203A (en) * | 2016-06-03 | 2016-09-28 | 云南云米线科技有限公司 | Making method of coarse cereal and potato hamburgers |
| CN106616343A (en) * | 2016-12-31 | 2017-05-10 | 黑龙江八农垦大学 | Non-fried instant fresh prawn crackers prepared from original-color pre-gelatinized whole coarse cereal flour and preparation method thereof |
| CN108294263A (en) * | 2017-01-11 | 2018-07-20 | 赵梓彤 | Instant potato mud production method |
| CN108283292A (en) * | 2017-12-19 | 2018-07-17 | 河南科技学院 | A kind of quick-frozen palm oil-base mashed potatoes and preparation method thereof |
| CN108283288A (en) * | 2017-12-19 | 2018-07-17 | 河南科技学院 | A kind of palm fibre fruit oil base mashed potatoes and preparation method thereof |
| CN109511925A (en) * | 2018-10-30 | 2019-03-26 | 四川峨边五旺有限责任公司 | A kind of flavor mashed potatoes and preparation method thereof |
| CN112106957A (en) * | 2019-06-20 | 2020-12-22 | 薯粒方(上海)食品科技有限公司 | Preparation method of semi-finished mashed potato brick |
| CN112106959A (en) * | 2019-06-20 | 2020-12-22 | 薯粒方(上海)食品科技有限公司 | Automatic production method of mashed potato |
| CN112106957B (en) * | 2019-06-20 | 2024-04-05 | 青岛义龙装备制造股份有限公司 | Preparation method of semi-finished mashed potato brick |
| CN112106959B (en) * | 2019-06-20 | 2024-04-09 | 青岛义龙装备制造股份有限公司 | Automatic production method of mashed potatoes |
| CN113439779A (en) * | 2020-03-28 | 2021-09-28 | 郑州方大农业科技有限公司 | VF vegetable cake processing method |
| CN112871688A (en) * | 2020-12-25 | 2021-06-01 | 内蒙古薯都凯达食品有限公司 | Potato warehousing system |
| CN114304558A (en) * | 2022-01-09 | 2022-04-12 | 天津花薯食品有限公司 | Novel preparation method of frozen mashed potato product |
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