CN-122004433-A - Microwave-hot air synergistic efficient processing method for freezing pre-fried potato strips

CN122004433ACN 122004433 ACN122004433 ACN 122004433ACN-122004433-A

Abstract

The invention discloses a microwave-hot air cooperative efficient processing method for frozen pre-fried potato strips, which comprises the steps of spreading the frozen pre-fried potato strips in the middle of a baking tray, placing the baking tray in the middle of a micro-steaming and baking integrated machine, adjusting microwave-hot air processing time, and performing four-stage treatment, wherein in the first stage, microwave pulse intervention is performed, the microwave pulse intervention accounts for 12.5% of the total processing time, in the second stage, continuous hot air heating is performed, the microwave pulse intervention accounts for 62.5% of the total processing time, in the third stage, the microwave pulse intervention accounts for 12.5% of the total processing time, and in the fourth stage, the hot air balancing stage accounts for 12.5% of the total processing time. According to the method, the intervention time of microwave energy in the hot air drying process is accurately controlled, so that the cooperation of moisture migration is realized, and the drying efficiency and the quality of a final product are obviously improved.

Inventors

YAN BOWEN
FAN DAMING
TAO YUAN
WANG SHICHAO
TANG XIANGWEI
SHI XIAOLU
LIU TIANYI
YANG HUAYU
ZHANG PEIYAO
JIA YUZE

Assignees

江南大学
广东美的厨房电器制造有限公司

Dates

Publication Date: 20260512
Application Date: 20260126

Claims (10)

1. A microwave-hot air co-efficient processing method for frozen pre-fried potato strips, comprising the steps of: Spreading frozen pre-fried potato strips in the middle of a baking tray, placing in the middle layer of a micro-steaming and baking integrated machine, adjusting microwave-hot air processing time, performing four-stage treatment, wherein, The first stage, microwave pulse intervention, namely, intervention of microwaves and hot air at the 0 th minute after the initial hot air heating stage, and microwave pulse treatment with the duration of 1.5-3 minutes, wherein the stage accounts for 12.5% of the total processing time; stopping microwave, and continuously using hot air for heating for 7.5-15 min, wherein the stage accounts for 62.5% of the total processing time; a third stage of microwave pulse intervention, namely, when the total heating time reaches 9-18 minutes, microwave is again inserted, and microwave pulse treatment is carried out for 1.5-3 minutes, wherein the stage accounts for 12.5% of the total processing time; and a fourth stage of hot air balancing, namely stopping microwave, and continuously heating by using hot air for 1.5-3 minutes until the total heating time reaches 12-24 minutes, so as to prepare the potato chips, wherein the stage accounts for 12.5% of the total processing time.
2. The process of claim 1 wherein the frozen pre-fried potato strips are subjected to a freezing pretreatment at-18 ℃ for 24 hours.
3. The process of claim 1 wherein the frozen pre-fried potato strips have a length of 8-12cm and a moisture content of 75-80%.
4. The process of claim 1 wherein the microwave power is 1300-1500W.
5. The method of claim 1, wherein the hot air power is 1700-1900W.
6. The processing method of claim 1, wherein frozen pre-fried fries are tiled in the middle of a baking tray and placed in the middle of a micro-steaming and baking integrated machine, the weight of the fries is controlled to be 270+/-3 g, the microwave-hot air processing time is adjusted, four-stage treatment is carried out, wherein, The first stage, microwave pulse intervention, namely, intervention of microwaves and hot air at the 0 th minute after the initial hot air heating stage, and microwave pulse treatment with the duration of 1.5 minutes, wherein the stage accounts for 12.5% of the total processing time; Stopping microwave, and continuously using hot air for heating for 7.5 minutes, wherein the stage accounts for 62.5% of the total processing time; The third stage, microwave pulse intervention, namely, when the total heating time reaches 9 minutes, microwave is again inserted, and microwave pulse treatment with the duration of 1.5 minutes is carried out, wherein the stage accounts for 12.5% of the total processing time; And a fourth stage of hot air balancing, namely stopping microwave, and continuously heating by using hot air for 1.5 minutes until the total heating time reaches 12 minutes, so as to prepare the potato chips, wherein the stage accounts for 12.5% of the total processing time.
7. The processing method of claim 1, wherein frozen pre-fried fries are tiled in the middle of a baking tray and placed in the middle of a micro-steaming and baking integrated machine, the weight of the fries is controlled to be 270+/-3 g, the microwave-hot air processing time is adjusted, four-stage treatment is carried out, wherein, The first stage, microwave pulse intervention, namely, intervention of microwaves and hot air at the 0 th minute after the initial hot air heating stage, and microwave pulse treatment with the duration of 2 minutes, wherein the stage accounts for 12.5% of the total processing time; Stopping microwave, and continuously using hot air for heating for 10 minutes, wherein the stage accounts for 62.5% of the total processing time; The third stage, microwave pulse intervention, namely, when the total heating time reaches 12 minutes, microwave is again inserted, and microwave pulse treatment with the duration of 2 minutes is carried out, wherein the stage accounts for 12.5% of the total processing time; and a fourth stage of hot air balancing, namely stopping microwave, and continuously heating by using hot air for 2 minutes until the total heating time reaches 16 minutes, wherein the stage accounts for 12.5% of the total processing time.
8. The processing method of claim 1, wherein frozen pre-fried fries are tiled in the middle of a baking tray and placed in the middle of a micro-steaming and baking integrated machine, the weight of the fries is controlled to be 270+/-3 g, the microwave-hot air processing time is adjusted, four-stage treatment is carried out, wherein, The first stage, microwave pulse intervention, namely, intervention of microwaves and hot air at the 0 th minute after the initial hot air heating stage, and microwave pulse treatment with the duration of 2.5 minutes, wherein the stage accounts for 12.5% of the total processing time; Stopping microwave, and continuously using hot air for heating for 12.5 minutes, wherein the stage accounts for 62.5% of the total processing time; The third stage, microwave pulse intervention, namely, when the total heating time reaches 15 minutes, microwave is again inserted, and microwave pulse treatment with the duration of 2.5 minutes is carried out, wherein the stage accounts for 12.5% of the total processing time; And a fourth stage of hot air balancing, namely stopping microwave, and continuously heating by using hot air for 2.5 minutes until the total heating time reaches 20 minutes, so as to prepare the potato chips, wherein the stage accounts for 12.5% of the total processing time.
9. The processing method of claim 1, wherein frozen pre-fried fries are tiled in the middle of a baking tray and placed in the middle of a micro-steaming and baking integrated machine, the weight of the fries is controlled to be 270+/-3 g, the microwave-hot air processing time is adjusted, four-stage treatment is carried out, wherein, The first stage, microwave pulse intervention, namely, intervention of microwaves and hot air at the 0 th minute after the initial hot air heating stage, and microwave pulse treatment with the duration of 3 minutes, wherein the stage accounts for 12.5% of the total processing time; stopping microwave, and continuously using hot air for heating for 15 minutes, wherein the stage accounts for 62.5% of the total processing time; the third stage, microwave pulse intervention, namely, when the total heating time reaches 18 minutes, microwave is again inserted, and microwave pulse treatment with the duration of 3 minutes is carried out, wherein the stage accounts for 12.5% of the total processing time; And a fourth stage of hot air balancing, namely stopping microwave, and continuously heating by using hot air for 3 minutes until the total heating time reaches 24 minutes, wherein the stage accounts for 12.5% of the total processing time.
10. A potato chip made by the process of any one of claims 1-9.

Description

Microwave-hot air synergistic efficient processing method for freezing pre-fried potato strips Technical Field The invention relates to the technical field of food processing, in particular to a microwave-hot air synergistic efficient processing method for freezing pre-fried potato strips. Background Frozen pre-fries are a core derivative of the global potato industry and are important in modern diets due to their excellent convenience and wide applicability. The product is subjected to industrial treatments including washing, blanching, pre-frying and freezing to provide a highly stable quality, and the consumer can obtain a sensory quality approaching the ideal by simply terminal heating. In home settings, common rethermalization methods include frying, oven baking, hot air convection, and pan frying, with the core goal of restoring the unique crispy texture and flavor profile created by the industrial process. In recent years, based on health and convenient consumption trend, desk type convection oven and air fryer using hot air convection as core principle are increasingly widely used, and the desk type convection oven and air fryer become a preferred scheme for household heating by virtue of the remarkable reduction of oil consumption. From the processing method, the heat transfer efficiency is inherently low due to the main dependence on heat surface convection and conduction, and a long time is often required to reach the target temperature of the center of the product, which not only results in time consuming heating process, but also causes low energy utilization efficiency. The microwave heating technology has outstanding advantages in improving the food processing efficiency by virtue of the unique volume heating effect. The technology is based on the interaction of electromagnetic waves and polar molecules (mainly water molecules) in the material, so that the interior of the material is rapidly heated, and the rapid temperature rise is realized. The microwave technology has been widely used in the fields of food drying, thawing, sterilization, temperature adjustment, etc. because of its characteristics of fast heating speed, high nutrient retention rate, etc. Compared with the traditional surface heating mode, the microwave treatment can better maintain the natural flavor, color and texture of the food, and the strong internal heat penetration capability provides high-efficiency supplement for the traditional process. However, although microwave-assisted treatment has shown great potential in industrial production, it still has significant drawbacks in application process, including high system energy consumption, poor heating uniformity, and easy local overheating. While attempts have been made in the prior art to combine microwaves with other heating means to ameliorate the above problems, there is still a lack of in-depth, systematic solutions in terms of how to effectively coordinate the two heating modes, avoid degradation due to localized overheating, and optimize the process to suit the reheat requirements of the particular product, frozen pre-fries. Especially for key parameters such as timing of microwave intervention, power distribution, fine control of coupling with hot air and the like, the prior art does not provide an effective way capable of simultaneously considering efficiency, uniformity and sensory quality of a final product. For example, the CN117598456a patent proposes pretreatment of raw and fresh potato strips by using a pulsed electric field, and frying in combination with an air fryer, which significantly improves the quality and taste of the potato strips. But the technical core relies on pre-pulsed electric field pretreatment to change the cell structure, which requires additional special equipment, increasing system complexity and cost. The CN116806990A patent adopts two-section microwave to continuously treat the fresh potato strips so as to replace the traditional blanching and drying, reduce the water consumption and waste in the processing process and reduce the nutrition loss. Disclosure of Invention In view of the above problems with the prior art, the present invention provides a microwave-hot air co-efficient processing method for frozen pre-fried potato strips. According to the method, the intervention time of microwave energy in the hot air drying process is accurately controlled, so that the cooperation of moisture migration is realized, and the drying efficiency and the quality of a final product are obviously improved. The technical scheme of the invention is as follows: A first object of the present invention is to provide a microwave-hot air co-efficient processing method for freezing pre-fried potato strips, comprising the steps of: Spreading frozen pre-fried potato strips in the middle of a baking tray, placing in the middle layer of a micro-steaming and baking integrated machine, adjusting microwave-hot air processing time, performing four-stage trea