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Carrot chips processing technology
Adaptability of carrots, less pests and diseases, easy cultivation, and nutritional value is also very high, per 100 grams of fresh meaty roots containing 1.1 grams of protein, fat 0.2 grams, 6.4 grams of carbohydrates, calcium 37 mg, phosphorus 36 mg, iron 0.7 mg , Potassium 341 mg, sodium 47 mg as well as various vitamins and acids. Carotene can be converted into Va in the human body, which has significant curative effect on night blindness, and it also regulates the physiological functions of human body. At present, carrot varieties exported from China mainly include fresh frozen carrot products and carrot dehydrated tablets. The Hu Zhi Bu Chip that we developed is an upgraded product after dehydration, which has become an ordinary popular food and has a good development prospect. 1. Process Flow and Mechanical Equipment 1. Process Carrot → Select → Cleaning → Peeling → Sliced ​​→ Precooked → Dehydration → Vacuum Frying → Degreasing → Cooling → Weighing → Packaging → Finished Product 2. Mechanical Equipment Cleaning Tank, Go Leather machine, slicer, sandwich pot, drying oven, vacuum fryer, centrifuge, packaging machine Second, process operation points 1. Selection of materials: Select bright red and orange, smooth surface, fine texture, no shrinkage, and remove Rotten and diseased products. 2. Cleaning For the purpose of cleaning the dirt on the surface of carrots and the impurities that are entrained in the raw materials, flushing machines equipped with spray water may be used for cleaning. 3. Peeling: The main method is chemical peeling, supplemented by mechanical peeling. After soaking in 10% NaOH lye at a temperature of not less than 95°C for 13 minutes, rinse immediately with flowing clean water twice or three times to wash away the lye-etched epidermal tissue and residual lye . Most carrot skins have ring groove marks. After the peeling of the lye, pitting marks often appear in the groove marks. Therefore, peeling machines are also used for processing. 4. Slicing: Put the peeled carrots into a slicer and cut them into 2 mm to 4 mm thin disks. 5. Precooking: In a sandwich pot, boil for 5-10 minutes with 1% to 2.5% saline and drain. 6. Dehydration: Place the pre-cooked drained carrot slices on the baking tray and send them to the oven. Bake at 65°C to 70°C until the moisture content reaches 5% to 10%. If using vacuum freeze-drying, the effect is better. 7. Vacuum frying: The dehydrated carrot slices are placed in a vacuum fryer for frying, the vacuum degree can be controlled at 0.08 MPa, the oil temperature is controlled at 80°C-85°C, and the frying time can be dependent on the variety, texture, and frying of the carrots. Temperature, vacuum degree may be. Specifically through the observation hole of the fryer, the froth on the slice of carrot disappeared, indicating that the frying was over. At this time, the oil content was 35% to 40%. 8. Deoiling: Use a centrifuge to remove excess oil from the carrot. If vacuum centrifugal deoiling is used, the oil content will be less than 20%. This will make it easier for consumers to accept and extend the shelf life. 9. Cooling: Fried carrot flakes can be cooled with a cooling fan after frying. 10. Weighing and packaging: The chips in the above-prepared crisps are removed, sorted according to size and color, weighed, and then vacuum or nitrogen-packed to make up the product.