Making method of tomato flavored potato chips

A production method and technology of potato chips, applied in the field of food processing, can solve the problems of no comprehensive nutrition and health care ingredients, single taste of potato chips, etc., and achieve the effect of novel taste, simple process and easy technology to master

Inactive Publication Date: 2012-11-07
阜阳知识源互联网科技服务有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Potato chips are a snack food and are loved by children because of their delicious taste. However, the ...

Method used

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Embodiment 1

[0030] The making method of tomato-flavored potato chips comprises the following steps:

[0031] (1) Raw material selection

[0032] Fresh and high-quality potatoes are selected as raw materials, and the diameter of the selected potatoes is 50 mm;

[0033] (2) Raw material pretreatment

[0034] Clean the potato skin with a rolling cage cleaning machine to remove sediment and impurities, and peel it by mechanical friction. The peeling time is 5 minutes. After peeling, the potato requires the skin to be removed, and the appearance is smooth, and then the sprouts on the raw materials are removed. , mildew and other inedible parts, and shape individual irregular raw materials, and then rinse with water;

[0035] (3) slice

[0036] Send the processed raw materials to the slicer in turn, and the feeding speed should be uniform. The thickness of the cut potato chips is required to be 2mm, and the sliced ​​potato chips are immersed in water for rinsing;

[0037] (4...

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Abstract

The invention discloses a producing method of tomato flavored potato chips which are made in the steps of material selecting, material preprocessing, chipping, color protection and dewatering, frying, flavoring, packaging and the like. Condiments include, by weight percent, 50-60% of Xinjiang tomato powder, 3-5% of salt, 20-30% of white sugar, 3-5% of monosodium glutamate, 3-5% of yeast extract, 1-3% of disodium 5'-ribonucleotide, 10-15% of maltodextrin, 0.1-0.2% of chrysanthemum flower powder, 0.2-0.4% of xylitol, 0.2-0.4% of orange peel powder, 0.5-0.8% of curcuma powder, 0.2-0.4% of largehead atractylodes rhizome powder, 0.2-0.4% of hawthorn fruit powder, 0.2-0.4% of red-rooted salvia root powder, 0.2-0.4% of peony tree root bark powder, and 1-2% of Agaricus blazei murill powder. The tomato flavored potato chips are novel in flavor, healthy and nutritious, and convenient to eat. The making method is simple, easy to master, low in investment, quick in yield, convenient to popularize, and easy for standardized and factory production.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a method for making tomato-flavored potato chips. Background technique [0002] Potatoes have high nutritional value and medicinal value. Generally, the ingredients contained in fresh potatoes: starch 9-20, protein 1.5-2.3, fat 0.1-1.1, crude fiber 0.6-0.8. The nutrients contained in 100g potatoes: Calories 66-113J, Calcium 11-60mg, Phosphorus 15-68mg, Iron 0.4-4.8mg, Thiamine 0.03-0.07mg, Riboflavin 0.03-0.11mg, Niacin 0.4-1.1mg. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour, and can provide a large amount of heat energy for human beings. It can be called "perfect food". [0003] Potato chips belong to snack foods and are loved by children because of their delicious taste. However, the existing potato chips have a single taste and there are no co...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/29A23L19/18A23L33/00
Inventor 张静
Owner 阜阳知识源互联网科技服务有限公司
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