阅读说明：本技术 一种即食马铃薯中空片的加工方法 (Processing method of instant potato hollow slices ) 是由 汝甲荣 孙继英 牛若超 邱广伟 马子竣 王怀鹏 孔德崴 孙旭红 于 2020-06-24 设计创作，主要内容包括：本发明公开了一种即食马铃薯中空片的加工方法,其步骤如下：第一步、准备食材：土豆,淀粉,植物油；第二步、食材处理：土豆去皮后洗干净,开始切片,切成0.5cm厚度大小的片；第三步、腌渍：把切好的土豆片先用少许精盐腌渍5分钟,再用清水冲洗盐分后沥干；第四步、均匀裹拌上淀粉；第五步、初炸：锅中烧油,在油温160℃左右时把土豆片分片顺次下锅开始炸,注意防止土豆片彼此粘连；土豆片下锅会吸热,此时油温会下降到140℃左右,保持这个温度炸至土豆片飘起、崩皮微起泡后捞出；第六步、复炸：加大火,在油温达到170℃-180℃左右时复炸,炸至中空鼓起,并定型后捞出。本发明方法简单、易于掌握,土豆中空片形状好、口感好。(The invention discloses a processing method of an instant potato hollow chip, which comprises the following steps: firstly, preparing food materials: potato, starch, vegetable oil; step two, food material treatment: peeling potatoes, washing, slicing, and cutting into slices with the thickness of 0.5 cm; step three, pickling: pickling the cut potato slices for 5 minutes by using a little refined salt, washing the salt by using clear water, and draining; fourthly, uniformly coating and stirring starch; fifthly, pre-frying: heating oil in the pot, and sequentially frying the potato slices in the pot when the oil temperature is about 160 ℃, wherein attention is paid to prevent the potato slices from being adhered to each other; the potato chips absorb heat when being put into a pot, the oil temperature is reduced to about 140 ℃, and the potato chips are fried until the potato chips float and collapse into skin and slightly bubble, and then are fished out; sixth step, re-frying: adding strong fire, frying when the oil temperature reaches 170-180 deg.C, frying until the hollow is expanded, shaping, and taking out. The method is simple and easy to master, and the potato hollow slices have good shape and good taste.)

1. A processing method of instant potato hollow slices is characterized in that: the method comprises the following steps:

firstly, preparing food materials: potato, starch, vegetable oil;

step two, food material treatment: peeling potatoes, washing, slicing, and cutting into slices with the thickness of 0.5 cm;

step three, pickling: pickling the cut potato slices for 5 minutes by using a little refined salt, washing the salt by using clear water, and draining;

fourthly, uniformly coating and stirring starch;

fifthly, pre-frying: heating oil in the pot, and sequentially frying the potato slices in the pot when the oil temperature is about 160 ℃, wherein attention is paid to prevent the potato slices from being adhered to each other; the potato chips absorb heat when being put into a pot, the oil temperature is reduced to about 140 ℃, and the potato chips are fried until the potato chips float and collapse into skin and slightly bubble, and then are fished out;

sixth step, re-frying: adding strong fire, frying when the oil temperature reaches 170-180 deg.C, frying until the hollow is expanded, shaping, and taking out.

Technical Field

The invention relates to a processing method of an instant potato hollow tablet, belonging to the technical field of food processing.

Background

Potatoes belong to solanaceae, annual herbaceous plants are available, tubers are edible, potato tubers contain a large amount of starch, can provide abundant heat for human bodies, and are rich in protein, amino acid, multiple vitamins and minerals, particularly the vitamin content of the potato tubers is the most comprehensive of all food crops, and the potatoes are early to become second staple food in European and American countries, particularly North America. The main producing countries of potatoes are China, Russia, India, Ukrainian, America and the like, and China is the country with the most total production of potatoes in the world.

Aiming at various delicious food preparation methods of potatoes, people can enjoy the potatoes, such as steaming, frying and the like, the prepared food is different from the existing potato food, is an instant hollow potato chip, and has the advantages of crisp appearance, soft inside and good taste.

Disclosure of Invention

The invention provides a processing method of instant potato hollow slices, which is simple to operate and easy to master.

The technical scheme adopted by the invention for solving the technical problems is as follows: a processing method of instant potato hollow slices comprises the following steps:

firstly, preparing food materials: potato, starch, vegetable oil;

step two, food material treatment: peeling potatoes, washing, slicing, and cutting into slices with the thickness of 0.5 cm;

step three, pickling: pickling the cut potato slices for 5 minutes by using a little refined salt, washing the salt by using clear water, and draining;

fourthly, uniformly coating and stirring starch;

fifthly, pre-frying: heating oil in the pot, and sequentially frying the potato slices in the pot when the oil temperature is about 160 ℃, wherein attention is paid to prevent the potato slices from being adhered to each other; the potato chips absorb heat when being put into a pot, the oil temperature is reduced to about 140 ℃, and the potato chips are fried until the potato chips float and collapse into skin and slightly bubble, and then are fished out;

sixth step, re-frying: adding strong fire, frying when the oil temperature reaches 170-180 deg.C, frying until the hollow is expanded, shaping, and taking out.

The invention has the beneficial effects that: the potato slices can not be swelled after being fried in the conventional potato slice frying pan, and can be shriveled and unsupported even if some potato slices are swelled to be fished out and cooled.

Drawings

FIG. 1 shows a hollow potato chip processed by the method of the present invention.

Detailed Description

A processing method of instant potato hollow slices comprises the following steps:

firstly, preparing food materials: potato, starch, vegetable oil;

material selection considerations: selecting about 100g of fresh potatoes, preferably yellow meat; the starch can be one selected from potato starch, corn starch and custard powder; the vegetable oil can be soybean oil, corn oil, salad oil, etc.;

step two, food material treatment: peeling potatoes, washing, slicing, and cutting into slices with the thickness of 0.5 cm;

step three, pickling: pickling the cut potato slices for 5 minutes by using a little refined salt, washing the salt by using clear water, and draining;

fourthly, uniformly coating and stirring starch;

fifthly, pre-frying: heating oil in the pot, and sequentially frying the potato slices in the pot when the oil temperature is about 160 ℃, wherein attention is paid to prevent the potato slices from being adhered to each other; the potato chips absorb heat when being put into a pot, the oil temperature is reduced to about 140 ℃, and the potato chips are fried until the potato chips float and collapse into skin and slightly bubble, and then are fished out;

sixth step, re-frying: adding strong fire, frying when the oil temperature reaches 170-180 deg.C, frying until the hollow is expanded, shaping, and taking out.