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Puffed potato chips and preparation method thereof

A technology of potato chips and a production method, applied in the directions of food preparation, application, food science, etc., can solve the problems of single taste, unfavorable human body, single variety, etc., and achieve the effects of rich nutrition, avoiding loss of vitamin C, and scientific formula

Inactive Publication Date: 2010-02-24
冀登昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, leisure food is mostly based on a single grain, such as: puffed corn or puffed rice and other leisure foods, which have a single variety, a single taste, and a single nutrition, which cannot meet people's nutritional needs, and frequent eating is not good for the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The following raw materials are prepared according to the ratio of parts by weight: potato:salt:gelatin:water=300:7.5:3:20.

[0016] The preparation method of described puffed potato chip is as follows:

[0017] a. Raw materials: first peel and slice, and the thickness of the potato slices is 1.5 for later use;

[0018] b. Preparation of solution: Dissolve salt and gelatin in water, and then heat to 100°C to dissolve them all. Make two identical solutions, one heated to boil and one cooled to room temperature;

[0019] c. Seasoning: first put the potato slices into the boiling solution for blanching for 2 minutes, immediately take them out and put them in the cold solution, and soak them at room temperature for 30 minutes. .

[0020] d. Huibo puffing: After scalding the potato slices, put them into the microwave oven immediately for puffing, adjust the power to 1 watt, turn it over after 2 minutes, put it into a 750 watt microwave oven for 2 minutes, adjust the power...

Embodiment 2

[0023] The following raw materials are prepared according to the ratio of parts by weight: potato:salt:gelatin:water=200:5:2:10.

[0024] The preparation method of described puffed potato chips is the same as in Example 1.

Embodiment 3

[0026] The following raw materials are prepared according to the ratio of parts by weight: potato:salt:gelatin:water=400:10:4:30.

[0027] The preparation method of described puffed potato chips is the same as in Example 1.

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Abstract

The invention relates to a puffed leisure food, in particular to puffed potato chips with less nutrient loss and easy digestion, and a preparation method thereof. The puffed potato chips are preparedfrom the following raw materials: potato, salt, gelatin and water of which the ratio in weight portion is 20-400:5-10:2-4:10-30. The puffed potato chips have scientific formula and simple preparationprocess; and the adopted potato contains rich starch, saccharides, proteins, fat, various vitamins, pectin, cellulose, inorganic salt and the like, so the puffed potato chips have rich nutrient. The potato is puffed by microwaves and prepared into crisps, and the prepared products can completely maintain the original nutrients; and the powerful sterilization function of the microwaves avoids the use of a preservative. The products are golden yellow, crispy, delicious and oilless, do not contain a reinforcer and the preservative, are suitable for the old and the young, and can be eaten for a long time in leisure, travels, outdoors and the like.

Description

technical field [0001] The invention relates to a puffed snack food, in particular to a kind of puffed potato chip which has little loss of nutrients and is easy to digest and a preparation method thereof. Background technique [0002] At present, a new type of processed food gradually formed in the food industry——snack food, is praised by domestic and foreign food experts as an important innovation of the food industry and one of the key development directions of the food industry. Snack food is characterized by delicious flavor, low calorific value, no feeling of satiety, light and refreshing, and can accompany people to relieve the loneliness during leisure. As a snack food, puffed food can make the original rough and hard tissue structure become puffy and soft due to the puffing technology, and the Maillard reaction generated during the puffing process increases the color, aroma and taste of the food. Therefore, the puffing technology is conducive to the careful cultiva...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L19/18
Inventor 冀登昌
Owner 冀登昌
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