Hu Zhi Bu Chip is an upgraded product after dehydration, and has become an ordinary popular food, with good prospects for development. Processing techniques are as follows: First, process flow and mechanical equipment 1. Process flow: carrot → selection → cleaning → peeling → slice → precooking → dehydration → vacuum frying → deoiling → cooling → weighing → packaging → finished product. 2. Mechanical equipment: cleaning tank, peeling machine, slicer, sandwich pot, drying oven, vacuum fryer, centrifuge, and packing machine. Second, the process operation points 1. The choice of materials. Select bright red and orange, smooth surface, fine texture, no shrinkage, and reject defective and diseased products. 2. Cleaning. For the purpose of cleaning the impurities in the carrot skin and the entrained leaves in the raw material, a flushing machine equipped with spray water can be used for cleaning. 3. Peel. The main use of chemical peel, supplemented by mechanical peeling process. After immersing in 10% sodium hydroxide lye at a temperature of not less than 95°C for 13 minutes, rinse immediately with flowing fresh water for 2 to 3 times to wash away the cortical tissue and residual alkali that have been corroded by lye. liquid. 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. Slice. Put the peeled carrots into a slicer and cut them into 2 to 4 mm thin disks. 5. Precooked. In a sandwich pot, boil with 1% to 2.5% salt solution for 5 to 10 minutes and drain. 6. Dehydration. Put the pre-cooked drained carrot slices on the baking tray and send them to the oven, bake at 65~70°C until the water content reaches 5%~10%. If using vacuum freeze-drying, the effect is better. 7. Vacuum fried. The dehydrated carrot slices are fried in a vacuum fryer. The vacuum degree can be controlled at 0.08 MPa, the oil temperature can be controlled at 80-85° C., and the frying time can be determined according to the variety, texture, frying temperature and vacuum degree of the carrot. Specifically through the observation hole of the fryer, the froth on the carrot slice disappeared, indicating that the frying was over. At this time, the oil content was 35% to 40%. 8. Degreasing. 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. Cool. The fried carrot chips can be cooled with a cooling fan. 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.
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