Red date potato chips and processing method
A technology for red dates and potato chips, which is applied in ultrasonic treatment of food, food ingredients as taste modifiers, food forming, etc., can solve problems such as single taste, shorten frying time, etc., reduce enzymatic browning, and increase cell penetration. Think, improve the effect of fineness
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Embodiment 1
[0064] A kind of jujube potato chips, the processing method steps are as follows:
[0065] (1) Preparation of red date compound mud: 100 parts of red date powder, 100 parts of mashed potatoes, 50 parts of wolfberry powder are added to 50 parts of water to make thick muddy red date compound mud;
[0066] (2) compression molding: the red date compound mud in the step (1) is made into a plurality of thicknesses with a mold and is 0.05cm, and a diameter is a sheet of 5cm;
[0067] (3) steaming: put the thin slices in the step (2) into a steamer, and air-dry after the thin slices are steamed to make potato chips with a water content of 20%;
[0068] (4) Expansion: Quick-freeze the potato chips in step (3) at a low temperature of -40°C for 8 minutes, then store the quick-frozen potato chips at a temperature of -18°C for later use, and perform puffing processing, specific processing steps as follows:
[0069] ①Open the solenoid valve, connect the steam generator and the expansion t...
Embodiment 2
[0112] A kind of jujube potato chips, the processing method steps are as follows:
[0113] (1) Preparation of red date compound mud: 200 parts of red date powder, 150 parts of mashed potatoes, 80 parts of wolfberry powder are added to 80 parts of water to make thick muddy red date compound mud;
[0114] (2) compression molding: the red date composite mud in the step (1) is made into a plurality of thicknesses with a mold and is 0.2cm, and a diameter is a thin slice of 8cm;
[0115] (3) steaming: put the thin slices in the step (2) into a steamer, and air-dry after the thin slices are steamed to make potato chips with a water content of 20%;
[0116] (4) Expansion: Quick-freeze the potato chips in step (3) at a low temperature of -40°C for 10 minutes, then store the quick-frozen potato chips at a temperature of -18°C for later use, and perform puffing processing, specific processing steps as follows:
[0117] ①Open the solenoid valve, connect the steam generator and the expan...
Embodiment 3
[0161] A kind of jujube potato chips, the processing method steps are as follows:
[0162] (1) Preparation of red date compound mud: 150 parts of red date powder, 130 parts of mashed potatoes, 70 parts of wolfberry powder are added to 65 parts of water to make thick muddy red date compound mud;
[0163] (2) compression molding: the red date composite mud in the step (1) is made into a plurality of thicknesses with a mold and is 0.01cm, and a diameter is a sheet of 7cm;
[0164] (3) steaming: put the thin slices in the step (2) into a steamer, and air-dry after the thin slices are steamed to make potato chips with a water content of 20%;
[0165] (4) Expansion: Quick-freeze the potato chips in step (3) at a low temperature of -40°C for 9 minutes, then store the quick-frozen potato chips at a temperature of -18°C for later use, and perform puffing processing, specific processing steps as follows:
[0166] ①Open the solenoid valve, connect the steam generator and the expansion ...
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