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Mushroom potato chips and preparation method thereof

A technology of shiitake mushrooms and potato chips, which is applied in the field of shiitake mushroom chips and its preparation, which can solve the problems of difficult discharge of toxins, slow metabolism, poor detoxification ability, etc., and achieve the effects of increasing taste and flavor, high oil content, and low oil content

Active Publication Date: 2015-05-27
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 shiitake mushroom potato chip, comprising the following raw materials in proportion by weight: 90 parts of potato chips, 2 parts of shiitake mushroom powder, 1.5 parts of white sugar, 0.5 part of table salt, 0.2 part of Chinese prickly ash powder, and 0.2 part of chili powder;

[0014] And adopt the following method to prepare:

[0015] 1) Wash the fresh shiitake mushrooms, blanch them in boiling water for 2 minutes, take them out, cut them into cubes and dry them in the sun, then carry out vacuum frying at a vacuum degree of 0.085-0.09MPa and a temperature of 71-74°C for 28 minutes, and grind them into powder after degreasing. Mix the shiitake mushroom powder, white granulated sugar, salt, pepper powder and chili powder in the parts by weight to obtain the shiitake mushroom seasoning;

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

[0017] 3) Sprinkle the mushroom seasoning evenly on the surfac...

Embodiment 2

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

[0020] And adopt the following method to prepare:

[0021] 1) Wash the fresh shiitake mushrooms and blanch them in boiling water for 1 minute, remove them, cut them into cubes and dry them in the sun, then carry out vacuum frying at a vacuum degree of 0.085-0.09MPa and a temperature of 76-77°C for 31 minutes, and grind them into powder after degreasing. Mix the shiitake mushroom powder, white granulated sugar, salt, pepper powder and chili powder in the parts by weight to obtain the shiitake mushroom seasoning;

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

[0023] 3) Sprinkle the mushroom seasoning evenly on the surface of the stea...

Embodiment 3

[0025] A mushroom potato chips, comprising the following raw materials in proportions 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, and 0.5 parts of pepper powder;

[0026] And adopt the following method to prepare:

[0027] 1) Wash the fresh shiitake mushrooms and blanch them in boiling water for 3 minutes, take them out, cut them into cubes and dry them in the sun, then carry out 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 a speed of 450r / min. Grind into powder after deoiling for 8 minutes, take the shiitake mushroom powder, white granulated sugar, salt, pepper powder and chili powder and mix evenly to obtain the shiitake mushroom seasoning;

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

[0029] 3) Sprinkle the mushroom seasoning evenly o...

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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 discloses mushroom potato chips and a preparation method thereof, belonging to the technical field of potato chip processing. Background technique [0002] Potato chips occupy an important position in my country's non-staple food industry. Potato chips, the main raw material of potato chips, are rich in B group vitamins such as vitamins B1, B2, B6 and pantothenic acid and a large amount of high-quality cellulose, as well as trace elements, amino acids, proteins, Nutritional elements such as fat and high-quality starch. However, some B vitamins are not thermally stable at high temperatures and are easily destroyed during cooking. Moreover, the oil content in the finished product of fried chips is between 30% and 40%, which belongs to high-oil and high-salt food. 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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