阅读说明：本技术 一种荷包洋芋的制备方法 (Preparation method of pouch potatoes ) 是由 曹靖 陆进烜 于 2019-11-26 设计创作，主要内容包括：本发明涉及洋芋加工技术领域,且公开了一种荷包洋芋的制备方法,选取新鲜的洋芋,并将挑选出的洋芋进行清洗,将洗净的洋芋用特制滚轮切片刀切至厚薄一致、双切面达到光滑的片状,将油锅进行升温,并用测温仪测量油温,使油温升至80℃,将切片完成的洋芋片进行称重,将达到500g洋芋切片倒入升温完成的油锅中反复翻滚油炸,使洋芋片均匀受热,更好的达到油炸效果,在1min的油炸时间后将油锅中油温降致40～50℃再继续油炸2分钟。本发明通过对荷包洋芋加工时油温的不断变化与温度的精确和切片时厚度的掌握,使荷包洋芋的口感层次是外脆里沙,既保留水煮洋芋的软绵,又增加了荷包洋芋外观的酥脆,而且大大提高了荷包洋芋的制作成功率。(The invention relates to the technical field of potato processing, and discloses a preparation method of a pouch potato, which comprises the steps of selecting fresh potatoes, cleaning the selected potatoes, cutting the cleaned potatoes into slices with consistent thickness and smooth double sections by using a special roller slicing knife, heating an oil pot, measuring the oil temperature by using a thermodetector, heating the oil to 80 ℃, weighing the sliced potatoes, pouring 500g of potato slices into the heated oil pot, repeatedly rolling and frying, uniformly heating the potato slices, better achieving a frying effect, and continuously frying for 2 minutes after the oil temperature in the oil pot is reduced to 40-50 ℃ after 1min of frying time. According to the method, the continuous change of the oil temperature and the accuracy of the temperature during the processing of the poached potatoes and the control of the thickness during slicing are carried out, so that the taste of the poached potatoes is classified into outer crisp and inner sand, the soft and soft taste of the poached potatoes is reserved, the appearance crisp of the poached potatoes is increased, and the success rate of making the poached potatoes is greatly improved.)

1. A method for preparing a poached potato, comprising the steps of:

s1: selecting fresh potatoes, and cleaning the selected potatoes;

s2: cutting the cleaned potato into pieces with uniform thickness and smooth double-cut surfaces by a special roller slicing knife;

s3: heating the oil pan, and measuring the oil temperature by using a temperature measuring instrument to enable the oil temperature to rise to 80 ℃;

s4: weighing the sliced potato slices, pouring 500g of potato slices into a heated oil pan, repeatedly rolling and frying, uniformly heating the potato slices, and better achieving a frying effect;

s5: after frying for 1min, reducing the temperature of the oil in the oil pot to 40-50 ℃, continuously frying for 2 min, and when the specified low-temperature control frying time is reached, quickly increasing the temperature of the oil to 100 ℃ again to fry the potato chips at high temperature again;

s6: when the potato chips are required to be slowly shaped into balls, the potato chips are completely fished out from the oil pot, and then the fished potato chips are poured into a prepared high-temperature oil pot, so that the potato chips are heated and fried uniformly in the high-temperature oil pot;

s7: in the high-temperature oil pan, the potato is expanded at a rapid speed at a macroscopic speed again and finally becomes a pouch-shaped hollow sphere to obtain the pouch-shaped potato;

s8: filling the stuffing in the hollow part of the lotus-shaped potato according to the requirement of taste, so that the finished potato can achieve different tastes.

2. The process of making a poached potato according to claim 1, wherein: and in the second step, the thickness of potato slices formed after slicing the potatoes is 3-6 mm.

3. The process of making a poached potato according to claim 1, wherein: and in the fourth step, the potato slices weighed and fried do not comprise small slices at the head and tail, and only the uniform part in the middle is selected for frying.

4. The process of making a poached potato according to claim 1, wherein: the potato selected in the step one is the potato with the same size and volume, wherein the cut meat is yellow and moist as the preferred raw material, but white-heart potato and purple-heart potato are not excluded.

Technical Field

The invention relates to the technical field of potato processing, in particular to a preparation method of a pouch potato.

Background

Potatoes, also known as potatoes, belong to the solanaceae family, are annual herbaceous plants, are edible in tubers, are the fourth most important grain crop in the world, and are second only to wheat, rice and corn. The potato is also named as yam egg, yam, taro, sweet potato, yam, yangtao, sweet potato, etc. Potatoes, wheat, rice, corn and sorghum are called as five crops in the world. The potato tuber contains a large amount of starch, can provide abundant heat for human bodies, is rich in protein, amino acid, a plurality of vitamins and minerals, and particularly has the most comprehensive vitamin content in all food crops.

The existing methods for making the lotus-shaped potatoes have the defect of low power consumption in the process of forming finished products every time, most of potato slices cannot be swelled, are not crisp and have hard mouthfeel, and traditional fried foods made of the potatoes have the same mouthfeel and cannot be fried to be hollow, and stuffing is added according to different tastes of customers.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a preparation method of a pouch potato, which has the advantages of solving the problems that the conventional pouch potato has the defect of low forming power in the process of forming finished products every time in the preparation method, most of potato slices cannot be swelled, the potato slices are not crisp and have hard mouthfeel, and the traditional fried food made of the potato has the same mouthfeel, cannot be fried to be hollow and is added with stuffing according to different tastes of customers.

(II) technical scheme

In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing a poached potato comprises the steps of:

s1: fresh potatoes are selected and the selected potatoes are washed.

S2: the cleaned potatoes are cut by a special roller slicing knife until the thickness is consistent and the double cut surfaces are smooth and flaky.

S3: heating the oil pan, and measuring the oil temperature by using a temperature measuring instrument to ensure that the oil temperature is raised to 80 ℃.

S4: weighing the sliced potato slices, pouring 500g of potato slices into an oil pan with the temperature rise completed, repeatedly rolling and frying, uniformly heating the potato slices, and better achieving the frying effect.

S5: and after frying for 1min, reducing the temperature of the oil in the oil pot to 40-50 ℃, continuously frying for 2 min, and when the specified low-temperature control frying time is reached, quickly increasing the temperature of the oil to 100 ℃ again to fry the potato chips at high temperature again.

S6: when the potato chips are slowly formed into balls, the potato chips are completely fished out of the oil pot, and then the fished potato chips are poured into a prepared high-temperature oil pot, so that the potato chips are heated and fried uniformly in the high-temperature oil pot.

S7: in the high temperature oil pan, the potato is again expanded at a rapid rate visible to the naked eye and finally becomes a pouch-shaped hollow sphere to obtain a pouch-shaped potato.

S8: filling the stuffing in the hollow part of the lotus-shaped potato according to the requirement of taste, so that the finished potato can achieve different tastes.

Preferably, the thickness of the potato slices formed after slicing the potatoes in step two is 3-6 mm.

Preferably, the potato slices weighed and fried in step four do not include smaller head and tail slices, but rather have a more uniform center portion for frying.

Preferably, the potatoes selected in step one are selected from the group consisting of potatoes having a consistent size and volume, wherein cut meats having a yellowish color are the preferred source, but white-heart and purple-heart potatoes are not excluded.

(III) advantageous effects

Compared with the prior art, the invention provides a preparation method of a pouch potato, which has the following beneficial effects:

according to the method, the continuous change of the oil temperature and the accuracy of the temperature during the processing of the lotus potatoes and the control of the thickness during slicing are carried out, so that the taste level of the lotus potatoes is outer crisp and inner sand, the soft and soft boiled potatoes are kept, the crisp appearance of the lotus potatoes is increased, the manufacturing power of the lotus potatoes is greatly improved, the defect that the power is lower in each finished product forming process in most of the existing lotus potatoes in the preparation method is overcome, most of potato slices cannot be swelled, the potato slices are not crisp and hard in taste, and the traditional fried foods made of the potatoes have the same taste and cannot be fried to be hollow and are filled with stuffing according to different tastes of customers.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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.