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Preparation method for frying potato chips

A production method and potato chip technology, which are applied in the directions of food preparation, function of food ingredients, food science, etc., can solve problems such as the difficulty of storing fresh potatoes, and achieve the effects of enhancing human immunity, being easy to carry, and having high nutritional value.

Inactive Publication Date: 2015-12-02
江荧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of this invention is to solve the problem that fresh potatoes are not easy to store, and to provide a method for making fried potato chips

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of fried potato chips, concrete operation steps are:

[0015] (1) Flour mixing and gelatinization: Mashed potatoes are used as a semi-finished product, and cornstarch is added to mix. According to the designed formula, various raw materials are weighed separately, mixed evenly to make wet dough, and then put into a steamer for gelatinization treatment. The temperature is 65℃, the time is 15min;

[0016] (2) Seasoning and rubbing: After the steamed dough is cooled, add the weighed monosodium glutamate, pepper powder, chili powder, green onion powder, cinnamon powder, and cumin powder into the dough for seasoning to make different flavors Wet paddle, and then knead it into a 3cm-diameter noodle cylinder;

[0017] (3) Cooling treatment: Put the noodles into a plastic bag, seal it and put it in the refrigerator to cool. The cooling condition is 1-3℃, and the time is 8-10h;

[0018] (4) Aging, slicing and drying: Cut the fully aged noodle cylin...

Embodiment 2

[0021] A kind of preparation method of fried potato chips, concrete operation steps are:

[0022] (1) Flour mixing and gelatinization: Mashed potatoes are used as a semi-finished product, and purple potato starch and malt starch are added to mix. According to the designed formula, various raw materials are weighed separately, mixed evenly to make wet dough, and then put into a steamer for gelatinization Treatment, the temperature is 80°C, and the time is 16min;

[0023] (2) Seasoning and rubbing: After the steamed dough is cooled, pour the weighed monosodium glutamate, salt, cumin powder, pepper, onion powder, and cinnamon powder into the dough for seasoning to make different flavors. Wet it, and knead it into a noodle column with a diameter of 8cm;

[0024] (3) Cooling treatment: Put the noodles into a plastic bag, seal it and put it in the refrigerator to cool. The cooling condition is 0-2°C and the time is 7-9 hours;

[0025] (4) Aging, slicing and drying: cut the fully a...

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Abstract

The invention discloses a preparation method for frying potato chips, and belongs to the food processing field. The preparation method is characterized in that 80% of fresh mashed potatoes, 20% of sweet potato starch, 5% of cassava powder, 4% of salt, 6% of cane sugar, 0.8% of monosodium glutamate, 0.8% of seasoning powder prepared from five spices powder, chilli powder, scallion powder and dried orange peel powder and palm oil are employed as a formula, and the processing technology flows are mixing of mashed potatoes and sweet potato starch, powder blending, gelatinization, seasoning, rod twisting, cooling, aging, slicing, drying, frying, de-oiling and packaging. The beneficial effects are that the product is rich in nutrition, is savory and crisp, and has unique flavor of potatoes. The product has high nutrition values, is rich in a plurality of nutrients of proteins, vitamins and the like, is helpful for food digestion and absorption, enhances the human body immunity, and has functions of reinforcing spleen and stomach, tonifying qi, regulating the center, expelling toxin, beautifying skin, lowering blood pressure and anti-aging. The product is an economical and practical green nutrition food suitable to people of all ages, can be stored for a long time, is convenient to carry, and can be used as travel food and convenient food.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for making fried potato chips. Background technique [0002] Potatoes, also known as ground eggs, yams, potatoes, Solanaceae Solanum, annual herbaceous plants, underground stems are massive, oblate. Potatoes contain a lot of carbohydrates, 20% protein, 18 kinds of amino acids, minerals, vitamins, etc. Potatoes can be used as a staple food, as a vegetable, or as supplementary food such as French fries, potato chips, etc. They are also used to make starch and vermicelli, and can also be used to brew wine. They have a wide range of consumption. Potatoes are rich in dietary fiber, which can help promote gastrointestinal motility, clear the intestines, and help take away some grease and garbage, which has a certain laxative and detoxification effect. Potatoes also have anti-aging effects. It is rich in B vitamins such as vitamins B1, B2, B6, and pantothenic acid, as well as a lar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L1/29A23L19/18A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/324A23V2200/30A23V2250/5118A23V2250/628
Inventor 江荧
Owner 江荧
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