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Mushroom potato chips and preparation method thereof

A technology for shiitake mushrooms and potato chips, which is applied to the field of shiitake mushroom chips and their preparation, can solve the problems of slow metabolism, difficult toxin discharge, poor detoxification ability, etc., and achieves the effects of high oil content, increased taste and flavor, and less oil content

Active Publication Date: 2013-09-18
泌阳嘉沁农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Like other fried foods, long-term consumption is not good for health
At the same time, starch-rich foods may produce toxic substances such as acrylamide in varying amounts after high-temperature processing. Because the metabolism of the elderly is relatively slow, and the body of young children is still under development, their detoxification ability is poor. Fried foods containing acrylamide, toxins are not easy to discharge, the greatest harm to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A mushroom potato chip, comprising the following raw materials in parts by weight: 90 parts potato chips, 2 parts mushroom powder, 1.5 parts white sugar, 0.5 parts salt, 0.2 parts Chinese pepper powder, 0.2 parts pepper powder;

[0014] And use the following method to prepare:

[0015] 1) Wash the fresh mushrooms and blanch them in boiling water for 2 minutes, remove the diced mushrooms and dry them, then perform vacuum frying at a vacuum degree of 0.085-0.09MPa and a temperature of 71-74°C for 28 minutes, de-oil them, and grind them into powder. The weight parts of shiitake mushroom powder, white sugar, salt, pepper powder and chili powder are mixed uniformly to obtain shiitake mushroom seasoning;

[0016] 2) Wash the potatoes and peel them, rinse them with water and cut them into slices of 1-2mm, and put them in a pot for steaming;

[0017] 3) Sprinkle the mushroom seasoning evenly on the surface of the steamed potato chips, and then dry them at 65-70°C to a moisture content ...

Embodiment 2

[0019] A mushroom potato chip, comprising the following raw materials in parts by weight: 92 parts of potato chips, 2 parts of mushroom powder, 1.5 parts of white sugar, 0.6 parts of salt, 0.3 parts of pepper powder, and 0.3 parts of chili powder;

[0020] And use the following method to prepare:

[0021] 1) Wash the fresh mushrooms and blanch them in boiling water for 1 min, remove the diced mushrooms, and dry them, then perform vacuum frying at a vacuum degree of 0.085-0.09 MPa and a temperature of 76-77°C for 31 min. After deoiling, they will be ground into powder. The weight parts of shiitake mushroom powder, white sugar, salt, pepper powder and chili powder are mixed uniformly to obtain shiitake mushroom seasoning;

[0022] 2) Wash the potatoes and peel them, rinse them with water and cut them into slices of 1-2mm, and put them in a pot for steaming;

[0023] 3) Evenly sprinkle the mushroom seasoning on the surface of the steamed potato chips, and then dry them at 60-65°C to a mo...

Embodiment 3

[0025] A mushroom potato chip, comprising the following raw materials in parts by weight: 95 parts of potato chips, 2.4 parts of mushroom powder, 2 parts of white sugar, 0.8 parts of salt, 0.5 parts of pepper powder, 0.5 parts of chili powder;

[0026] And use the following method to prepare:

[0027] 1) Wash the fresh mushrooms and blanch them in boiling water for 3 minutes, remove the diced mushrooms and dry them, and then perform vacuum frying at a vacuum degree of 0.085-0.09MPa and a temperature of 74-76°C for 30 minutes, and then centrifuge at 450r / min After deoiling for 8 minutes, it is ground into powder, and the weight parts of shiitake mushroom powder, white sugar, salt, pepper powder and chili powder are mixed uniformly to obtain shiitake mushroom seasoning;

[0028] 2) Wash the potatoes and peel them, rinse them with water and cut them into slices of 1-2mm, and put them in a pot for steaming;

[0029] 3) Sprinkle the mushroom seasoning evenly on the surface of the steamed p...

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Abstract

The invention discloses mushroom potato chips and a preparation method thereof, belongs to the technical field of potato chip processing, and aims to provide the mushroom potato chips having the advantages of high maintenance of nutritional ingredients, nutrient enrichment and good taste and having a healthcare function, and the preparation method of the mushroom potato chips. The invention adopts the technical scheme that each mushroom potato chips comprise the following raw materials in parts by weight: 90 to 95 parts of potato chips, 2 to 3 parts of mushroom powder, 1 to 2 parts of white granulated sugar, 0.5 to 1 part of salt, 0.2 to 0.5 part of pepper powder and 0.2 to 0.5 part of chilli powder. The preparation method comprises the following steps of cleaning fresh mushrooms, blanching, dicing, drying, frying under vacuum, de-oiling, and then grinding the fresh mushrooms into powder; uniformly mixing 2 to 3 parts of mushroom powder, 1 to 2 parts of white granulated sugar, 0.5 to 1 part of salt, 0.2 to 0.5 part of pepper powder and 0.2 to 0.5 part of chilli powder to obtain a mushroom seasoner; cleaning and peeling a potato, slicing the potato, and steaming the potato; and uniformly spreading the mushroom seasoner on the surface of the steamed potato, and drying to obtain the mushroom potato chips.

Description

Technical field [0001] The invention relates to mushroom potato chips and a preparation method thereof, belonging to the technical field of potato chips processing. Background technique [0002] Potato chips occupies an important position in my country's non-staple food industry. Potatoes, the main raw material of potato chips, are rich in vitamins B1, B2, B6, pantothenic acid and other B vitamins and a large amount of high-quality cellulose. They also contain trace elements, amino acids, protein, Nutrient elements such as fat and high-quality starch. However, some B vitamins have low thermal stability at high temperatures and are easily destroyed during cooking. Moreover, the oil content in the finished product of fried crisps is between 30%-40%, which is a high-oil and high-salt food. Like other fried foods, long-term consumption is bad for health. At the same time, starch-rich foods may produce varying amounts of acrylamide toxic substances after high temperature processing....

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/30A23L19/18
Inventor 颜丙强常东东
Owner 泌阳嘉沁农业科技有限公司
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