Non-fried crispy purple sweet potato chips and production process thereof
A purple sweet potato chip and a production process technology, which is applied in the field of food processing, can solve the problems of no health function and cannot meet the requirements of the chip health function, and achieve the effect of high health value, rich varieties, and broad application prospects
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Embodiment 1
[0018] A non-fried purple potato crisp is prepared from the following raw materials in parts by weight: 70-100 parts of whole purple potato powder and 0-30 parts of sweet potato starch.
[0019] Specific steps are as follows:
[0020] (1) Weighing: Accurately weigh the whole purple potato powder and sweet potato starch;
[0021] (2) Beating: Mix the weighed purple potato powder and sweet potato starch in a stainless steel basin with a stirring rod evenly, add 300-1000 parts of warm water at 25-35°C to it, beat until uniform, gelatinize in a water bath, and The temperature is 70-85°C, stirring continuously until the batter is fine and fine, and the gelatinization is complete when lightly picked out, and the water bath heating is stopped;
[0022] (3) Coating: Spread the paste obtained in step (2) evenly on two stainless steel pans of the same size, with a thickness of 0.2-0.6cm;
[0023] (4) Water steaming: Put the paste coated in step (3) on the grate in the boiling water po...
Embodiment 2
[0029] A non-fried purple potato crisp is made from the following raw materials in parts by weight: 70g of whole purple potato powder and 30g of sweet potato starch.
[0030] Specific steps are as follows:
[0031] (1) Weighing: Accurately weigh the whole purple potato powder and sweet potato starch;
[0032] (2) Beating: Mix the weighed purple potato powder and sweet potato starch in a stainless steel basin with a stirring rod, add 300g of warm water at 25°C, beat until uniform, gelatinize in a water bath, and the temperature of the water bath is 70°C. Stir continuously until the batter is fine and fine, and the gelatinization is complete when it is lightly picked out and appears silky. Stop heating in the water bath;
[0033] (3) Coating: Spread the paste obtained in step (2) evenly on two stainless steel pans of the same size, with a thickness of 0.2cm;
[0034] (4) Water steaming: Put the paste coated in step (3) on the grate in the boiling water pot, steam for 1 hour, t...
Embodiment 3
[0040] A non-fried purple potato crisp is made from the following raw materials in parts by weight: 75g of whole purple potato powder and 25g of sweet potato starch.
[0041] Specific steps are as follows:
[0042] (1) Weighing: Accurately weigh the whole purple potato powder and sweet potato starch;
[0043] (2) Beating: Mix the weighed purple potato powder and sweet potato starch in a stainless steel basin with a stirring rod, add 400g of warm water at 27°C to it, beat until uniform, gelatinize in a water bath, the temperature of the water bath is 73°C, Stir continuously until the batter is fine and fine, and the gelatinization is complete when it is lightly picked out and appears silky. Stop heating in the water bath;
[0044] (3) Coating: Spread the paste obtained in step (2) evenly on two stainless steel pans of the same size, with a thickness of 0.25cm;
[0045] (4) Water steaming: Put the paste coated in step (3) on the grate in the boiling water pot, steam for 2 hour...
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