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Crispy nutritional colored potato rice crust and preparation method thereof

A color potato, nutrition technology, applied in the field of nutritious food processing, can solve the problems of lack of individual flavor, unbalanced nutritional components, single raw materials, etc., and achieve the effects of high added value, bright color and excellent processing quality.

Pending Publication Date: 2021-07-30
汉中赶馋猫食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are deficiencies such as single raw materials, lack of individual flavor, and unbalanced nutritional components in rice crackers on the market, which make it difficult to meet the growing consumer demand and people's increasingly updated health concepts.

Method used

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  • Crispy nutritional colored potato rice crust and preparation method thereof
  • Crispy nutritional colored potato rice crust and preparation method thereof

Examples

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Effect test

preparation example Construction

[0036] A method for preparing crispy, nutritious and colorful potato crisps, comprising the steps of:

[0037] (1) Raw material pretreatment:

[0038] A. Remove impurities and clean 10kg of rice and 1kg of soybeans, and then soak them in tap water. When soaking rice, add 10kg of tap water for soaking. The soaking time is 30 minutes. When soaking soybeans, soak them in tap water for 10 hours, and filter them out for later use;

[0039] B. 4kg colored potatoes are cleaned and peeled for subsequent use;

[0040] (2) Cooking:

[0041] The pretreated rice, soybeans, and colored potatoes in step (1) are subjected to high-temperature steam cooking for 90 to 110 minutes to obtain rice, soybeans, and mashed potatoes for later use, and are irradiated with ultraviolet light while cooking to control ultraviolet radiation. The wavelength of light is 200-400nm;

[0042] (3) Mixed cooling:

[0043] Add the steamed rice and soybeans in step (2) to the mashed potatoes obtained after cookin...

Embodiment 1

[0054] A method for preparing crispy, nutritious and colorful potato crisps, comprising the steps of:

[0055] (1) Raw material pretreatment:

[0056] A. Remove impurities and clean 10kg of rice and 1kg of soybeans, and then soak them in tap water. When soaking rice, add 10kg of tap water for soaking. The soaking time is 30 minutes. When soaking soybeans, soak them in tap water for 10 hours, and filter them out for later use;

[0057] B. 4kg colored potatoes are cleaned and peeled for subsequent use;

[0058] (2) Cooking:

[0059] The pretreated rice, soybeans, and colored potatoes in step (1) are subjected to high-temperature steam cooking for 90 minutes to obtain rice, soybeans, and mashed potatoes for subsequent use, and ultraviolet light irradiation treatment is carried out while cooking to control the intensity of ultraviolet light. The wavelength is 200nm;

[0060] (3) Mixed cooling:

[0061] Add the steamed rice and soybeans in step (2) to the mashed potatoes obtain...

Embodiment 2

[0071] A method for preparing crispy, nutritious and colorful potato crisps, comprising the steps of:

[0072] (1) Raw material pretreatment:

[0073] A. Remove impurities and clean 10kg of rice and 1kg of soybeans, and then soak them in tap water. When soaking rice, add 10kg of tap water for soaking. The soaking time is 30 minutes. When soaking soybeans, soak them in tap water for 10 hours, and filter them out for later use;

[0074] B. 4kg colored potatoes are cleaned and peeled for later use;

[0075] (2) Cooking:

[0076] The pretreated rice, soybeans, and colored potatoes in step (1) are subjected to high-temperature steam cooking for 100 minutes to obtain rice, soybeans, and mashed potatoes for subsequent use, and ultraviolet light irradiation treatment is carried out while cooking to control the intensity of ultraviolet light. The wavelength is 300nm;

[0077] (3) Mixed cooling:

[0078] Add the steamed rice and soybeans in step (2) to the mashed potatoes obtained a...

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Abstract

The invention discloses crispy nutritional colored potato rice crust and a preparation method thereof, and belongs to the technical field of nutritional food processing. The preparation method comprises the following steps: (1) raw material pretreatment; (2) cooking; (3) mixing and cooling; (4) pressing and slicing; (5) oil frying; (6) seasoning; and (7) inspection and packaging. According to the crisp colored potato nutritional rice crust and the preparation method thereof, the raw materials are safe, and the preparation method is scientific and reasonable. The finally prepared rice crust can still keep the original natural color without any chemical additive, and is rich and balanced in nutrition. The product is based on the special fragrance of colored potatoes, has health benefits after long-term eating, and is suitable for people in all ages; according to the preparation method, the raw materials are simple and easy to obtain, the technological process is simple, and the method has high practical value and good application prospects.

Description

technical field [0001] The application belongs to the technical field of nutritious food processing, and in particular relates to a crisp nutritious colorful potato crisper and a preparation method thereof. Background technique [0002] For a long time, my country's potato production has faced the dilemma of lack of special processing varieties. Professor Chen Qin from Northwest A&F University has been recruited since 2012. He has led the potato genetic breeding and functional development team, aiming at the international frontier, focusing on the major needs of the development of China's potato staple food industry, and focusing on the original innovation of potato germplasm resources. Potato genetics and breeding and staple food processing new varieties screening and breeding work. [0003] After years of field screening and identification, the team has bred a series of new varieties of high-nutrition colored potatoes suitable for staple food processing. These varieties ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/13A23L19/12A23L27/00A23L5/10A23L3/28A23L3/375A23L33/00
CPCA23L7/13A23L19/13A23L27/00A23L5/11A23L5/13A23L3/28A23L3/375A23L33/00A23V2002/00A23V2200/044A23V2200/32A23V2200/3262A23V2300/20
Inventor 杜好田何永志陈勤孟卫东
Owner 汉中赶馋猫食品科技有限公司
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