CN1543851A - Natural potato chips and producing process thereof - Google Patents

Abstract

The invention relates to the process for making natural French fries which integrates the steps of purification, peeling, desugarizing, de-watering, de-oiling, flavoring, cooling, and packaging. The invention can overcome the deficits of non-desugarizing, non-dewatering, non-deoiling and short keeping time in the current French fries processing technology.

Description

Natural French fries production technology

One, technical field:

The invention belongs to the food processing technology field, relate to a kind of natural French fries production technology specifically.

Two, background technology:

At present, China's French fries processing industry level and American-European developed country differ greatly, and production technology is to adopt traditional production technology, and the one, the French fries shelf-life of producing is short; The 2nd, not de-oiling, do not dewater, not desugar, shade deviation, mouthfeel are not crisp, now the French fries on the market are dilated food basically, from mouthfeel, nutritive value, security all not as the crisp French fries of this pure natural.

Three, summary of the invention:

A kind of natural French fries production technology that the purpose of this invention is to provide a kind of de-oiling, dehydration, desugar, high nutrition, multi-density, excellent taste.

The objective of the invention is to realize by following technical scheme:

A kind of natural French fries production technology, its characteristics are: production technology is:

(1) the selected impurity elimination of potato: the fresh potato kind that dry matter content is high is pure, no eye line, and regular shape does not have the phenomenons such as rotten, nothing germination, insect pest of going mouldy, and dry matter content is higher than 15-18%, and content of reducing sugar is lower than 0.2%;

(2) clean: with mudstone and other foreign material in the cleaning machine removing raw material;

(3) peeling: utilize mechanical friction skinning machine mode, according to the freshness adjustment peeling time of raw material, the potato after the peeling requires to eliminate crust, and appearance is bright and clean;

(4) finishing: the part of inedibility such as remove eye on the raw material, go mouldy, and with indivedual irregular raw material shapings;

(5) slitting: adopt cutting cutter, raw material enters cutting cutter, slitting on request successively;

(6) rinsing: the French fries behind the slitting must immerse rinsing in the water, in order to avoid oxidizing brown stain, the free starch on flush away French fries surface prevents that starch from dissolving in deep fryer simultaneously, influences the service life of frying oil;

(7) blanching, protect look: the temperature of colour protecting liquid is controlled between 80-100 ℃, and the destructive enzyme activity is improved the French fries institutional framework.In colour protecting liquid, to add a small amount of additive and protect look;

(8) desugar: in 20-40 ℃ clear water, soaked 2-3 hour;

(9) dehydration: the material that will stack on depiler is spread out, and utilizes hot blast to remove surperficial moisture content, to increase the fried time, increases the oil content of finished product;

(10) fried: billot will enter fryer equably, and oily temperature is combined into 170-190 ℃, and material must pass through to complain and quarrel loudly at 5-6 minute, and frying oil is selected the palm oil that is fit to do frying oil for use, and complaining and quarrel loudly is that continous way is complained and quarrel loudly;

(11) de-oiling: the billot after fried, remove surperficial excess oil through oil remover, can prolong product and keep the phase;

(12) seasoning: by flavoring machine the flavor after, promptly make local flavor different " natural crisp French fries ";

(13) cooling: will the French fries of distinguishing the flavor of can pack after being cooled to room temperature;

(14) weighing and bagging: the quantitative package of product palpus, net content error＜± 3% for extending the shelf life, adopts plastic-aluminum combined vacuum pack with nitrogen.

Adopt technologies such as a kind of cleaning, peeling, desugar, dehydration, de-oiling, seasoning, cooling, packing to make finished product, overcome existing not desugar of French fries processing technology, do not dewater, not de-oiling, short deficiency of shelf-life, it is light yellow that these French fries are, there is not burned flavor, unique fragrance is arranged, organize crisp good to eat, free from extraneous odour and other bad smells, being a kind of top grade, high nutrition, high density, intension excellent taste, is that nutrition is high.

Four, description of drawings:

Fig. 1 process chart of the present invention.

Five, the specific embodiment:

Below in conjunction with embodiment the present invention is further described:

Embodiment:

1, selected on request raw potatoes is 1000 kilograms.

2, at first to clean and peeling work raw material.

3, raw material is put into foreign material such as cleaning machine flush away silt, is to be cleanedly put into skinning machine after clean and eliminate crust, again eye, the part of going mouldy are cut out and anti-profile not meet scabbling of slitting requirement whole.

4, carry out preparation before fried then, raw material be out of shape---slitting, propose shallow lake, desugar.

5, the off-the-shelf clean and regular potato that meets the slitting standard is put into cutting cutter, be cut into about 4-5 centimetre bar shaped.

6, also directly put into the starch of clear water flush away bar sub-surface.

7,, put into 80-100 ℃ of water blanching that adds a small amount of colour protecting liquid 4 minutes to the strip behind the desizing for reducing the maturation time when fried.

8, drag for then in 30 ℃ of water to soak and sloughed sugar part in 20-30 minute.

9, after the time for the treatment of arrives, put on the depiler again and strip is dried up with hot blast.

10, the palm oil that the limit is connected in the deep fryer is heated to 170-180 ℃, strip is poured into to explode in the pot again and is dragged in the oil remover after 5-6 minute.

11, enter oil remover after fried and carry out de-oiling, slough unnecessary grease.

12, last, add condiment while hot, in the condiment machine, add condiment equably, make the French fries of different taste, be packaged to finished product after cooling.

13, the strip after the de-oiling also has uniform temperature, and will put into mixer while hot and go up condiment this moment.After the strip of flavor taken out and treating its cooling, just can pack, weighing, seal by packing instructions.

14, pack after the blower cools.

The product of producing through check, can reach following technical indicator:

Water content :≤8%;

Fat content :≤40%;

Acid inspection :≤5.0mgKOH/g;

Peroxide value :≤20meq/Kg;

Residual sulfur content is (with SO ₂) :≤300ppm;

Arsenic/lead :≤0.5mg/Kg/≤0.5mg/Kg;

Total number of bacteria :≤10000/gram;

Escherichia coli :≤30/gram;

Pathogenic bacteria: must not detect.

Claims (1)

1, a kind of natural French fries production technology, it is characterized in that: production technology is:

(1) the selected impurity elimination of potato: the fresh potato kind that dry matter content is high is pure, no eye line, and regular shape does not have the phenomenons such as rotten, nothing germination, insect pest of going mouldy, and dry matter content is higher than 15-18%, and content of reducing sugar is lower than 0.2%;

(2) clean: with mudstone and other foreign material in the cleaning machine removing raw material;

(3) peeling: utilize mechanical friction skinning machine mode, according to the freshness adjustment peeling time of raw material, the potato after the peeling requires to eliminate crust, and appearance is bright and clean;

(4) finishing: the part of inedibility such as remove eye on the raw material, go mouldy, and with indivedual irregular raw material shapings;

(5) slitting: adopt cutting cutter, raw material enters cutting cutter, slitting on request successively;

(6) rinsing: the French fries behind the slitting must immerse rinsing in the water, in order to avoid oxidizing brown stain, the free starch on flush away French fries surface prevents that starch from dissolving in deep fryer simultaneously, influences the service life of frying oil;

(7) blanching, protect look: the temperature of colour protecting liquid is controlled between 80-100 ℃, and the destructive enzyme activity is improved the French fries institutional framework.In colour protecting liquid, to add a small amount of additive and protect look;

(8) desugar: in 20-40 ℃ clear water, soaked 2-3 hour;

(9) dehydration: the material that will stack on depiler is spread out, and utilizes hot blast to remove surperficial moisture content, to increase the fried time, increases the oil content of finished product;

(10) fried: billot will enter fryer equably, and oily temperature is combined into 170-190 ℃, and material must pass through to complain and quarrel loudly at 5-6 minute, and frying oil is selected the palm oil that is fit to do frying oil for use, and complaining and quarrel loudly is that continous way is complained and quarrel loudly;

(11) de-oiling: the billot after fried, remove surperficial excess oil through oil remover, can prolong product and keep the phase;

(12) seasoning: by flavoring machine the flavor after, promptly make local flavor different " natural crisp French fries ";

(13) cooling: will the French fries of distinguishing the flavor of can pack after being cooled to room temperature;

(14) weighing and bagging: the quantitative package of product palpus, net content error＜± 3% for extending the shelf life, adopts plastic-aluminum combined vacuum pack with nitrogen.

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