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

7 Cites 16 Cited by

AI-Extracted 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 ...

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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.

Application Domain

Food preparation

Technology Topic

Shiitake mushroomsNutrient content +5

Examples

Experimental program(6)

Example Embodiment

[0012] Example 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 of 7.5% to obtain mushroom potato chips.

Example Embodiment

[0018] Example 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 moisture content of 8.7% to obtain mushroom chips.

Example Embodiment

[0024] Example 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 potato chips, and then dry them at 62-66°C to a moisture content of 8.8% to obtain mushroom potato chips.

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Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

High oil content
High nutritional value

Mushroom potato chips and preparation method thereof

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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