CN111264814A - Method for frying low-oil flour-coated French fries by using air fryer - Google Patents
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- CN111264814A CN111264814A CN201910626358.8A CN201910626358A CN111264814A CN 111264814 A CN111264814 A CN 111264814A CN 201910626358 A CN201910626358 A CN 201910626358A CN 111264814 A CN111264814 A CN 111264814A
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- 235000012020 french fries Nutrition 0.000 title claims description 14
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 99
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 99
- 235000012015 potatoes Nutrition 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000004140 cleaning Methods 0.000 claims abstract description 24
- 235000013606 potato chips Nutrition 0.000 claims abstract description 24
- 230000009471 action Effects 0.000 claims abstract description 15
- 238000005520 cutting process Methods 0.000 claims abstract description 15
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- 230000007246 mechanism Effects 0.000 claims abstract description 9
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- 238000000576 coating method Methods 0.000 claims description 19
- 238000007710 freezing Methods 0.000 claims description 15
- 206010033546 Pallor Diseases 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 13
- 239000006255 coating slurry Substances 0.000 claims description 12
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- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000004278 EU approved seasoning Substances 0.000 claims description 8
- 229920000881 Modified starch Polymers 0.000 claims description 7
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- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 240000003183 Manihot esculenta Species 0.000 claims description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
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- 235000013573 potato product Nutrition 0.000 claims description 5
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- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L19/18—Roasted or fried products, e.g. snacks or chips
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- 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 discloses a method for frying low-oil flour-coated potato chips by using an air fryer, which specifically comprises the following steps: selecting and cleaning raw materials, selecting potatoes with no mildew and rot, no insect eyes, no deterioration, shallow bud eyes and smooth surface, removing green buds and potatoes with dry and shrunk epidermis, and cleaning the potatoes by virtue of the action of a hydraulic and spiral mechanism; peeling with steam, feeding cleaned potato into a cooking pot, flashing in medium-pressure steam, discharging outside the pot, conveying the cooked potato into a dry type peeling machine with a screw conveyor, thoroughly removing the potato peel under the action of a plurality of rotating brushes, and spraying and cleaning with cleaning water flow; and (4) cutting into strips, namely feeding the peeled potatoes into a water jet slicer to cut into strips in the forward direction, and cutting into strips with the length of about 5mm multiplied by 5 mm. The invention solves the problems that the traditional fried potato chips have poor taste and high oil content and high heat quantity which influence the health.
Description
Technical Field
The invention relates to the technical field of potato chip production, in particular to a method for frying low-oil flour-coated potato chips by using an air fryer.
Background
The potato chips are made of potatoes serving as raw materials, are derived from Belgium, are cut into strips and then fried, are one of the most common fast food at present, are popular in all over the world, are always popular, and are crisp, crisp and fragrant, but have the greatest characteristics of oil smoke overflow during cooking, high fat content, and can only be used by many healthy friends, and the fried foods are easy to fatness after being frequently eaten, so that the fried foods are main foods causing hyperlipidemia and coronary heart disease.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a method for frying low-oil flour-coated French fries by using an air fryer, and solves the problems that the traditional French fries are poor in taste and high in oil and heat which affect the health of a human body.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a method for frying low-oil breaded french fries with an air fryer, the method comprising the steps of:
step 1: selecting and cleaning raw materials, selecting potatoes with no mildew and rot, no insect eyes, no deterioration, shallow bud eyes and smooth surface, removing green buds and potatoes with dry and shrunk epidermis, and cleaning the potatoes by virtue of the action of a hydraulic and spiral mechanism;
step 2: peeling with steam, feeding cleaned potato into a cooking pot, flashing in medium-pressure steam, discharging outside the pot, conveying the cooked potato into a dry type peeling machine with a screw conveyor, thoroughly removing the potato peel under the action of a plurality of rotating brushes, and spraying and cleaning with cleaning water flow;
and step 3: cutting into strips, namely feeding the peeled potatoes into a water jet cutting machine to cut into strips in the forward direction, and cutting into long strips with the length of 5mm multiplied by 5 mm;
and 4, step 4: rinsing and blanching, wherein hot water at 85-90 ℃ is adopted for blanching;
and 5: drying, namely drying the blanched potatoes by compressed air to remove redundant water on the surfaces of the potato strips;
step 6: coating the dried potato strips with the coating slurry through coating equipment, and removing the redundant coating on the surfaces of the products through an air knife;
and 7: carrying out primary frying, namely conveying the potato strips wrapped with the flour into a frying machine for primary frying;
and 8: quick-freezing, namely precooling the fried product and then quickly freezing the product in a quick freezer;
and step 9: and (3) secondary frying, namely putting the refrigerated potato chips into an air fryer for secondary frying, taking out the secondarily fried golden yellow potato chips from the air fryer after a period of time, spraying seasonings, and cooling.
Preferably, the coating slurry in step 6 is provided as a mixture of potato, corn and tapioca modified starch.
Preferably, the oil temperature is controlled to be 170-180 ℃ during the first frying in the step 7, and the frying time is about lmin.
Preferably, the quick-freezing temperature in the step 8 is controlled below-36 ℃, so that the central temperature of the potato products is reduced to below-18 ℃ within 18 min.
Preferably, the frying temperature of the secondary frying in the step 9 is set to be 170-180 ℃, and the frying time is set to be about 5 min.
Preferably, the seasoning in step 9 is one or a mixture of chili powder, fennel powder, cumin, chopped green onion, peanut powder or pepper powder.
(III) advantageous effects
The invention provides a method for frying low-oil flour-coated potato chips by using an air fryer, which has the following beneficial effects:
(1) the flour is wrapped, so that the flour and the potatoes are combined, the nutrition is more balanced and the potato chips are healthier, the modified starch can keep higher viscosity stability of the potato chips under a high-temperature condition and keep thickening capability of the potato chips, the processed potato chips can also avoid water separation in a room-temperature or low-temperature storage process, and the transparency of the starch paste is improved through modification, so that the appearance of the food can be improved, the glossiness of the food can be improved, and the quality of the food can be improved.
(2) According to the invention, the once-fried potato strips are quickly frozen, so that the potato strips are more crisp after being fried and have better taste.
(3) According to the invention, the potato chips are bright in color and good in appearance after being fried for two times through the primary frying and the secondary frying, the primary fried potato chips are prevented from being half-cooked, the secondary fried potato chips are more crisp, the taste is further improved, and the fried potato chips are low in oil by using the air fryer.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. 1, the present invention provides the following technical solutions:
example 1
A method for frying low-oil flour-coated French fries by using an air fryer specifically comprises the following steps:
step 1: selecting and cleaning raw materials, selecting potatoes with the appearance of no mildew or rot, no worm eyes, no deterioration, shallow bud eyes and smooth surface, removing green buds and potatoes with dry and condensed epidermis, cleaning the potatoes under the action of a hydraulic mechanism and a spiral mechanism, detecting physicochemical indexes before production, directly influencing the color of a finished product due to the good and bad physicochemical indexes, wherein the content of reducing sugar in the potatoes is less than 0.3%, and if the content of the reducing sugar is too high, placing the potatoes in an environment at 15-18 ℃ for adjustment for 2-4 weeks;
step 2: peeling with steam, feeding cleaned potato into a cooking pot, flashing in medium-pressure steam, discharging outside the pot, conveying the cooked potato into a dry type peeling machine with a screw conveyor, thoroughly removing the potato peel under the action of a plurality of rotating brushes, and spraying and cleaning with cleaning water flow;
and step 3: cutting into strips, namely feeding the peeled potatoes into a water jet cutting machine to cut into strips in the forward direction, and cutting into long strips with the length of 5mm multiplied by 5 mm;
and 4, step 4: rinsing and blanching, wherein hot water at 85-90 ℃ is adopted for blanching, the purpose of rinsing is to wash off starch on the surface so as to avoid the product adhesion phenomenon or oil pollution in the frying process, and the purpose of blanching is to inactivate enzyme in the potato strips and prevent the product quality from being influenced by enzymatic browning;
and 5: drying, namely drying the blanched potatoes by compressed air to remove redundant water on the surfaces of the potato strips, wherein the aim of drying is to remove the redundant water on the surfaces of the potato strips, so that the loss and the decomposition of oil are reduced in the frying process, and the blanched potatoes are kept to be crisp to a certain extent;
step 6: coating the potato chips with the coating slurry, namely coating the dried potato chips with the coating slurry by using a coating device, removing redundant coating powder on the surfaces of the potato chips by using an air knife, wherein the coating slurry is a mixture of potato, corn and cassava modified starch;
and 7: carrying out primary frying, namely conveying the potato strips wrapped with the flour into a frying machine for primary frying, wherein the oil temperature is controlled to be 170-180 ℃ during the primary frying, and the frying time is about lmin;
and 8: quickly freezing, namely precooling the fried product, and then quickly freezing the product in a quick freezer, wherein the quick freezing temperature is controlled below minus 36 ℃, and the central temperature of the potato product is reduced to below minus 18 ℃ within 18 min;
and step 9: and (2) frying for the second time, namely putting the refrigerated potato strips into an air fryer for frying for the second time, taking out the secondarily fried golden yellow potato strips from the air fryer after a period of time, spraying seasonings, and cooling to obtain the potato strips, wherein the frying temperature for the secondary frying is set to be 170-180 ℃, the frying time is set to be about 5min, and the seasonings are one or a mixture of chilli powder, fennel powder, cumin, chopped spring onion, peanut powder and pepper powder.
Example 2
A method for frying low-oil flour-coated French fries by using an air fryer specifically comprises the following steps:
step 1: selecting and cleaning raw materials, selecting potatoes with the appearance of no mildew or rot, no worm eyes, no deterioration, shallow bud eyes and smooth surface, removing green buds and potatoes with dry and condensed epidermis, cleaning the potatoes under the action of a hydraulic mechanism and a spiral mechanism, detecting physicochemical indexes before production, directly influencing the color of a finished product due to the good and bad physicochemical indexes, wherein the content of reducing sugar in the potatoes is less than 0.3%, and if the content of the reducing sugar is too high, placing the potatoes in an environment at 15-18 ℃ for adjustment for 2-4 weeks;
step 2: peeling with steam, feeding cleaned potato into a cooking pot, flashing in medium-pressure steam, discharging outside the pot, conveying the cooked potato into a dry type peeling machine with a screw conveyor, thoroughly removing the potato peel under the action of a plurality of rotating brushes, and spraying and cleaning with cleaning water flow;
and step 3: cutting into strips, namely feeding the peeled potatoes into a water jet slicer to cut into strips in the forward direction, and cutting into long strips with the length of about 6mm multiplied by 6 mm;
and 4, step 4: rinsing and blanching, wherein hot water at 85-90 ℃ is adopted for blanching, the purpose of rinsing is to wash off starch on the surface so as to avoid the product adhesion phenomenon or oil pollution in the frying process, and the purpose of blanching is to inactivate enzyme in the potato strips and prevent the product quality from being influenced by enzymatic browning;
and 5: drying, namely drying the blanched potatoes by compressed air to remove redundant water on the surfaces of the potato strips, wherein the aim of drying is to remove the redundant water on the surfaces of the potato strips, so that the loss and the decomposition of oil are reduced in the frying process, and the blanched potatoes are kept to be crisp to a certain extent;
step 6: coating the potato chips with the coating slurry, namely coating the dried potato chips with the coating slurry by using a coating device, removing redundant coating powder on the surfaces of the potato chips by using an air knife, wherein the coating slurry is a mixture of potato, corn and cassava modified starch;
and 7: carrying out primary frying, namely conveying the potato strips wrapped with the flour into a frying machine for primary frying, wherein the oil temperature is controlled to be 170-180 ℃ during the primary frying, and the frying time is about lmin;
and 8: quickly freezing, namely precooling the fried product, and then quickly freezing the product in a quick freezer, wherein the quick freezing temperature is controlled below minus 36 ℃, and the central temperature of the potato product is reduced to below minus 18 ℃ within 18 min;
and step 9: and (2) frying for the second time, namely putting the refrigerated potato strips into an air fryer for frying for the second time, taking out the secondarily fried golden yellow potato strips from the air fryer after a period of time, spraying seasonings, and cooling to obtain the potato strips, wherein the frying temperature for the secondary frying is set to be 170-180 ℃, the frying time is set to be about 7min, and the seasonings are one or a mixture of chilli powder, fennel powder, cumin, chopped spring onion, peanut powder and pepper powder.
Example 3
A method for frying low-oil flour-coated French fries by using an air fryer specifically comprises the following steps:
step 1: selecting and cleaning raw materials, selecting potatoes with the appearance of no mildew or rot, no worm eyes, no deterioration, shallow bud eyes and smooth surface, removing green buds and potatoes with dry and condensed epidermis, cleaning the potatoes under the action of a hydraulic mechanism and a spiral mechanism, detecting physicochemical indexes before production, directly influencing the color of a finished product due to the good and bad physicochemical indexes, wherein the content of reducing sugar in the potatoes is less than 0.3%, and if the content of the reducing sugar is too high, placing the potatoes in an environment at 15-18 ℃ for adjustment for 2-4 weeks;
step 2: peeling with steam, feeding cleaned potato into a cooking pot, flashing in medium-pressure steam, discharging outside the pot, conveying the cooked potato into a dry type peeling machine with a screw conveyor, thoroughly removing the potato peel under the action of a plurality of rotating brushes, and spraying and cleaning with cleaning water flow;
and step 3: cutting into strips, namely feeding the peeled potatoes into a water jet slicer to cut into strips in the forward direction, and cutting into long strips with the length of about 7mm multiplied by 7 mm;
and 4, step 4: rinsing and blanching, wherein hot water at 85-90 ℃ is adopted for blanching, the purpose of rinsing is to wash off starch on the surface so as to avoid the product adhesion phenomenon or oil pollution in the frying process, and the purpose of blanching is to inactivate enzyme in the potato strips and prevent the product quality from being influenced by enzymatic browning;
and 5: drying, namely drying the blanched potatoes by compressed air to remove redundant water on the surfaces of the potato strips, wherein the aim of drying is to remove the redundant water on the surfaces of the potato strips, so that the loss and the decomposition of oil are reduced in the frying process, and the blanched potatoes are kept to be crisp to a certain extent;
step 6: coating the potato chips with the coating slurry, namely coating the dried potato chips with the coating slurry by using a coating device, removing redundant coating powder on the surfaces of the potato chips by using an air knife, wherein the coating slurry is a mixture of potato, corn and cassava modified starch;
and 7: carrying out primary frying, namely conveying the potato strips wrapped with the flour into a frying machine for primary frying, wherein the oil temperature is controlled to be 170-180 ℃ during the primary frying, and the frying time is about lmin;
and 8: quickly freezing, namely precooling the fried product, and then quickly freezing the product in a quick freezer, wherein the quick freezing temperature is controlled below minus 36 ℃, and the central temperature of the potato product is reduced to below minus 18 ℃ within 18 min;
and step 9: and (2) frying for the second time, namely putting the refrigerated potato strips into an air fryer for frying for the second time, taking out the secondarily fried golden yellow potato strips from the air fryer after a period of time, spraying seasonings, and cooling to obtain the potato strips, wherein the frying temperature for the secondary frying is set to be 170-180 ℃, the frying time is set to be about 9min, and the seasonings are one or a mixture of chilli powder, fennel powder, cumin, chopped spring onion, peanut powder and pepper powder.
The working principle is as follows: the potato strips fried for one time are quickly frozen, so that the potato strips fried for one time are crisp and have better taste, the potato strips fried for two times are bright in color and good in selling, the potato strips fried for one time are prevented from being half-cooked, the potato strips fried for two times are crisp and have further improved taste, the fried potato strips are low in oil and coated with flour by using an air fryer, the flour and the potatoes are more balanced in combined nutrition and healthier, the modified starch can keep higher viscosity stability and thickening capacity of the potato strips under a high-temperature condition, the processed potato strips can also be prevented from water separation in the process of room temperature or low temperature, and the transparency of the starch paste is improved by modification, so that the appearance of the food can be improved, and the glossiness of the food can be improved, thereby improving the product quality.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A method for frying low-oil flour-coated French fries by using an air fryer is characterized in that: the method specifically comprises the following steps:
step 1: selecting and cleaning raw materials, selecting potatoes with no mildew and rot, no insect eyes, no deterioration, shallow bud eyes and smooth surface, removing green buds and potatoes with dry and shrunk epidermis, and cleaning the potatoes by virtue of the action of a hydraulic and spiral mechanism;
step 2: peeling with steam, feeding cleaned potato into a cooking pot, flashing in medium-pressure steam, discharging outside the pot, conveying the cooked potato into a dry type peeling machine with a screw conveyor, thoroughly removing the potato peel under the action of a plurality of rotating brushes, and spraying and cleaning with cleaning water flow;
and step 3: cutting into strips, namely feeding the peeled potatoes into a water jet cutting machine to cut into strips in the forward direction, and cutting into long strips with the length of 5mm multiplied by 5 mm;
and 4, step 4: rinsing and blanching, wherein hot water at 85-90 ℃ is adopted for blanching;
and 5: drying, namely drying the blanched potatoes by compressed air to remove redundant water on the surfaces of the potato strips;
step 6: coating the dried potato strips with the coating slurry through coating equipment, and removing the redundant coating on the surfaces of the products through an air knife;
and 7: carrying out primary frying, namely conveying the potato strips wrapped with the flour into a frying machine for primary frying;
and 8: quick-freezing, namely precooling the fried product and then quickly freezing the product in a quick freezer;
and step 9: and (3) secondary frying, namely putting the refrigerated potato chips into an air fryer for secondary frying, taking out the secondarily fried golden yellow potato chips from the air fryer after a period of time, spraying seasonings, and cooling.
2. The method of frying low-fat breaded french fries in an air fryer of claim 1 further comprising: and in the step 6, the coating powder slurry is set to be a mixture of potato, corn and cassava modified starch.
3. The method of frying low-fat breaded french fries in an air fryer of claim 1 further comprising: and 7, controlling the oil temperature to be 170-180 ℃ during one-time frying in the step 7, wherein the frying time is about lmin.
4. The method of frying low-fat breaded french fries in an air fryer of claim 1 further comprising: the quick-freezing temperature in the step 8 is controlled below minus 36 ℃, so that the central temperature of the potato products is reduced to below minus 18 ℃ within 18 min.
5. The method of frying low-fat breaded french fries in an air fryer of claim 1 further comprising: and in the step 9, the frying temperature of the secondary frying is set to be 170-180 ℃, and the frying time is set to be about 5 min.
6. The method of frying low-fat breaded french fries in an air fryer of claim 1 further comprising: the seasoning in the step 9 is one or a mixture of chili powder, fennel powder, cumin, chopped green onion, peanut powder or pepper powder.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112120193A (en) * | 2020-09-24 | 2020-12-25 | 重庆诚悦食品有限公司 | Processing method of health-care chips |
| CN112369583A (en) * | 2020-11-29 | 2021-02-19 | 山东欧乐食品有限公司 | Original-taste golden sweet potato chips and making method thereof |
| CN113729188A (en) * | 2021-09-08 | 2021-12-03 | 乐陵希森马铃薯产业集团有限公司 | Potato chip forming all-in-one machine |
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2019
- 2019-07-11 CN CN201910626358.8A patent/CN111264814A/en active Pending
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120193A (en) * | 2020-09-24 | 2020-12-25 | 重庆诚悦食品有限公司 | Processing method of health-care chips |
| CN112369583A (en) * | 2020-11-29 | 2021-02-19 | 山东欧乐食品有限公司 | Original-taste golden sweet potato chips and making method thereof |
| CN113729188A (en) * | 2021-09-08 | 2021-12-03 | 乐陵希森马铃薯产业集团有限公司 | Potato chip forming all-in-one machine |
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