The invention provides a
processing method of potato chips with
sargassum fusiforme. The
processing method comprises the following steps: soaking and cleaning; stewing;
drying in vacuum; screening, and removing stems while keeping buds; carrying out acid picking for dearsenization, namely soaking the screened materials in a
citric acid aqueous solution; filtering and
drying a
mixed solution obtained from acid picking to obtain a dried material; and washing and
slicing potatoes, deep-frying the sliced potatoes, centrifugally deoiling the fried potatoes as soon as the
deep frying is finished while spraying and attaching the dried material to the surfaces of the sliced potatoes through an
air blower during the centrifugal deoiling process, cooling till the sliced potatoes are at
room temperature, and packing in vacuum to obtain the potato chips. The
processing method has the beneficial effects that
sargassum fusiforme is embedded into the surfaces of the potato chips, the unique
flavor of
sargassum fusiforme is kept, the purity of active ingredients of
sargassum fusiforme is enhanced, and the potato chips are convenient to eat and high in nutritive value; as the stems are removed while the
bus with
air sacs are kept,
dietary fiber can be absorbed and utilized conveniently; the potato chips are low in content of
bacteria and are healthy and safe; the treating process is reasonable, and impurities are removed effectively to guarantee that the content of active ingredients in the potato chips is stable.