Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for making beef-taste potato chips

A production method and technology of potato chips, which are applied in the field of food processing, can solve the problems of being easily destroyed and low thermal stability of B vitamins, and achieve the effects of being convenient to eat, easy to popularize, and easy to master the technology

Inactive Publication Date: 2016-04-13
李家森
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some B vitamins are not thermally stable at high temperatures and are easily destroyed during cooking.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The invention provides a method for making beef-flavored potato chips, comprising:

[0033] 1) Potatoes: 50 parts, sweet potatoes: 20 parts are cleaned and peeled by weight;

[0034] 2) Grinding the processed potatoes and sweet potatoes to 30 mesh to make a slurry;

[0035] 3) Add xylitol: 1 part, wheat flour: 5 parts, salad oil: 3 parts by weight to the slurry and stir until homogeneous;

[0036] 4) extracting beef, bovine bone and water in a ratio of 10:1:100 by weight;

[0037] 5) After the extraction in step 4, carry out combination-gradient-targeted enzymatic hydrolysis;

[0038] 6) centrifuging the hydrolyzate obtained in step 5, taking the supernatant, and then adding xylose, cysteine, and thiamine to the prepared supernatant to obtain a low-molecular-weight beef flavor peptide base material through the reaction;

[0039] 7) Low-temperature spray drying of the product prepared in step 6 is prepared into beef powder;

[0040] 8) Add the prepared beef powder to...

Embodiment 2

[0058] 1) Potatoes: 80 parts, sweet potatoes: 30 parts are cleaned and peeled by weight;

[0059] 2) Grinding the processed potatoes and sweet potatoes to 50 mesh to make a slurry;

[0060] 3) Add xylitol: 5 parts, wheat flour: 10 parts, salad oil: 5 parts by weight to the slurry and stir until homogeneous;

[0061] 4) extracting beef, bovine bone and water in a ratio of 10:1:100 by weight;

[0062] 5) After the extraction in step 4, carry out combination-gradient-targeted enzymatic hydrolysis;

[0063] 6) centrifuging the hydrolyzate obtained in step 5, taking the supernatant, and then adding xylose, cysteine, and thiamine to the prepared supernatant to obtain a low-molecular-weight beef flavor peptide base material through the reaction;

[0064] 7) Low-temperature spray drying of the product prepared in step 6 is prepared into beef powder;

[0065] 8) Add the prepared beef powder to the slurry prepared in step 3 and stir until homogeneous;

[0066] 9) Cook the mixed slur...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for making beef-taste potato chips. The method includes the steps that 50-80 parts by weight of potatoes and 20-30 parts by weight of sweet potatoes are cleaned, peeled and smashed; the processed potatoes and the processed sweet potatoes are smashed to be in 30-50 meshes, and pulp is made; beef powder is added into the pulp; the processed pulp is boiled for 10-15 min at the temperature of 80-90 DEG C; the processed pulp is dried and prepared into tablets through a roller, wherein the heating temperature is controlled to range from 120 DEG C to 170 DEG C in the drying process, and the rotating speed of the roller ranges from 4 turns per minute to 6 turns per minute; potato chips are deeply fried for 1-3 min at the temperature of 120-130 DEG C and drained off; the potato chips spread to be cool are deeply fried for 5-20 s at the temperature of 150-180 DEG C and drained off; centrifugal oil removing is carried out; baking is carried out for the first time; cold storage is carried out for the first time; baking is carried out for the second time; cold storage is carried out for the second time. The original-taste potato chips made with the method are unique in taste, healthy, nutrient, convenient to eat, simple in technology, small in investment, high in benefit earning speed, convenient to widely popularize and beneficial for achieving standardization, normalization and industrialization production, and the technology is easy to master.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing beef-flavored potato chips. Background technique [0002] As the types of leisure food become more and more abundant, leisure food is gradually becoming a must-have item in people's daily life. Snack food is actually also a class of fast moving consumer goods, which is the food that people eat when they are free and resting. Leisure food is being promoted gradually to become the daily essential consumer goods of the common people, and along with the raising of the expanding economy and the level of consumption, the consumer constantly increases for the demand of leisure food quantity and quality. In the field of snack foods, potatoes are one of the most popular raw materials. Wherein compound potato chips are deeply loved by people because of their crisp mouthfeel and various tastes. Potato chips refer to snacks made from potatoes (potatoes). It is made b...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L19/18A23L13/00
CPCA23V2002/00A23V2250/1614A23V2250/6422A23V2250/0616A23V2250/638A23V2250/7042
Inventor 李家森
Owner 李家森
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com