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A kind of egg yolk potato chips and preparation method thereof

The technology of potato chips and egg yolk is applied in the field of egg yolk potato chips and the preparation thereof, which can solve the problems of sticking to dirty hands of potato chips, heavy fishy smell of salted egg yolk products, etc., and achieves the effects of improving the broken rate, attractive color and preventing regeneration.

Active Publication Date: 2022-04-08
CHACHA FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems that the existing potato chips stick to dirty hands due to sprinkling of seasonings and the fishy smell of salted egg yolk products, the invention provides a potato chip with egg yolk and a preparation method thereof

Method used

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  • A kind of egg yolk potato chips and preparation method thereof
  • A kind of egg yolk potato chips and preparation method thereof
  • A kind of egg yolk potato chips and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0041] The egg yolk potato chips of the present embodiment, its component and proportioning comprise: 5 parts by weight of salted egg yolk, 15 parts by weight of cooked rice flour, 10 parts by weight of processed soybean flour, 10 parts by weight of mashed potatoes, 30 parts by weight of potato starch, 6 parts by weight of Part white sugar, 8 parts by weight of palm oil, 2 parts by weight of Anjia butter, 8 parts by weight of pregelatinized starch, 1 part by weight of salt, 18 parts by weight of water, 0.05 parts by weight of calcium dihydrogen phosphate, 0.05 parts by weight of Parts of calcium carbonate, 0.03 parts by weight of sodium bicarbonate, 0.5 parts by weight of ammonium bicarbonate, 0.1 parts by weight of heat-reactive essence.

[0042] The preparation method of the egg yolk potato chips of the present embodiment, the steps are:

[0043] (1) Soak the rice, drain it, dry it, fry it into tooth yellow, crush it, and sieve it for use;

[0044] (2) The soybeans are frie...

Embodiment 2

[0055] A kind of egg yolk potato chip of the present embodiment, its component and proportioning comprise: 8 weight parts of salted egg yolks add 2 weight parts of salted egg yolk powder, 20 weight parts of cooked rice flour, 13 weight parts of processed soybean flour, 15 weight parts of mashed potatoes , 20 parts by weight of potato starch, 8 parts by weight of powdered sugar, 6 parts by weight of palm oil, 3 parts by weight of Anjia butter, 6 parts by weight of pregelatinized starch, 2 parts by weight of salt, 23 parts by weight of water, 0.1 parts by weight of Calcium dihydrogen phosphate of one part, calcium carbonate of 0.1 part by weight, sodium bicarbonate of 0.5 part by weight, ammonium bicarbonate of 1.0 part by weight, heat-reactive essence of 0.3 part by weight.

[0056] The preparation method of the egg yolk potato chips of the present embodiment, the steps are:

[0057] (1) Soak the rice, drain it, dry it, fry it into tooth yellow, crush it, and sieve it for use; ...

Embodiment 3

[0068] A kind of egg yolk potato chip of the present embodiment, its component and proportioning comprise: 6 weight parts of salted egg yolks add 2 weight parts of salted egg yolk powder, 18 weight parts of cooked rice flour, 11 weight parts of processed soybean powder, 12 weight parts of mashed potatoes , 30 parts by weight of potato starch, 7 parts by weight of powdered sugar, 7 parts by weight of palm oil, 2 parts by weight of Anjia butter, 7 parts by weight of pregelatinized starch, 1.5 parts by weight of salt, 20 parts by weight of water, 0.06 parts by weight of Parts of calcium dihydrogen phosphate, 0.07 parts by weight of calcium carbonate, 0.3 parts by weight of sodium bicarbonate, 0.7 parts by weight of ammonium bicarbonate, 0.2 parts by weight of heat-reactive essence.

[0069] The preparation method of the egg yolk potato chips of the present embodiment, the steps are:

[0070] (1) Mix glutinous rice and japonica rice in the ratio of 1:1, soak, drain, dry, fry until...

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Abstract

The invention discloses egg yolk potato chips and a preparation method thereof, belonging to the field of food processing. The egg yolk potato chips of the present invention are composed of stir-fried soybean flour, roasted and deodorized salty egg yolk, fried cooked rice noodles, mashed potatoes, vegetable oil, butter, starch and salt, which are prepared by internal adjustment of potato chips after mixing. Egg yolk chips. After soybeans are fried into cooked noodles, it can increase the protein content of the product, increase the bottom aroma of the product, dilute the fishy smell of salted egg yolk, and improve the breakage rate of the product; fried rice noodles can not only prevent the retrograde of rice products, but also enhance the aroma of rice. Stir-fried soybean powder works synergistically to neutralize and absorb the residual fishy smell of salted egg yolk, and it can also work synergistically with starch. During the production process of potato chips, it absorbs the fishy smell of salted egg yolk, vegetable oil and butter, and removes the fishy smell of salted egg yolk. At the same time, the oily material is absorbed and no longer sticky, thereby solving the technical problem of the present application.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to egg yolk potato chips and a preparation method thereof. Background technique [0002] At present, potato chip products account for an increasing proportion of leisure products and are very popular among consumers. However, currently on the market, potato chips are mainly baked, sprayed with oil and sprinkled with seasonings. Consumers tend to get dirty hands because they are sticky when they taste them. In terms of consumption convenience, they cannot satisfy people's pursuit of delicious food and convenience. [0003] The fried potato chips on the market are mainly made of potato flakes, vegetable oil and sugar as main raw materials, and then fried with auxiliary materials. At the same time, baked potato chips are mainly made of potato flakes, starch, and sugar as the main raw materials, and then baked and processed with auxiliary materials. Both baked and fried ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/18A23L11/00A23L15/00A23L5/20
CPCA23L19/19A23L11/07A23L15/30A23L5/21A23L5/273A23V2002/00A23V2200/16A23V2200/15A23V2200/14A23V2200/044A23V2300/24
Inventor 姜九来胡一凡
Owner CHACHA FOOD CO LTD
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