Potato chips and preparation method thereof

A technology of potato chips and thin slices, applied in the field of potato chips and its preparation, can solve the problems of carcinogenicity, loss of potato vitamins, central nervous system, blood and kidney damage, etc., and achieve the effect of high medicinal value

Inactive Publication Date: 2014-03-05
XUZHOU XUSHU SHUYE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, because potato chips are generally fried at high temperatures, the original vitamins of potatoes are lost. Because potato chi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of potato chip, obtains by the preparation method of following steps:

[0025] (1) Wash the potatoes, peel them, and cut them into 2-3mm potato slices;

[0026] (2) Mix Xinhui tangerine peel with water, wherein the weight ratio of Xinhui tangerine peel and water is 1:20, boil the mixture for 20 minutes, filter to obtain Xinhui tangerine peel extract, and then cool the Xinhui tangerine peel extract to 20°C ;

[0027] (3) Soak the potato slices in the Xinhui tangerine peel extract for 6 hours (the weight ratio of the potato flakes to the Xinhui tangerine peel extract is 1:10), then remove and air-dry for 3 days, and air-dry in a natural environment ;

[0028] (4) Pour the air-dried potato slices into an oil pan, and fry them at a temperature of 120°C. The time depends on personal taste, which can be 30-180 seconds.

Embodiment 2

[0030] A kind of potato chip, obtains by the preparation method of following steps:

[0031] (1) Wash the potatoes, peel them, and cut them into 2-3mm potato slices;

[0032] (2) Mix Xinhui tangerine peel with water, wherein the weight ratio of Xinhui tangerine peel and water is 1:20, boil the mixture for 30 minutes, filter to obtain Xinhui tangerine peel extract;

[0033] (3) Soak the potato slices in the Xinhui tangerine peel extract for 6 hours (the weight ratio of the potato flakes to the Xinhui tangerine peel extract is 1:30), then remove and air-dry at ambient temperature for 4 days;

[0034] (4) Pour the air-dried potato slices into an oil pan, and fry them at a temperature of 100°C. The time depends on personal taste, which can be 30-180 seconds.

Embodiment 3

[0036] A kind of potato chip, obtains by the preparation method of following steps:

[0037] (1) Wash the potatoes, peel them, and cut them into 2-3mm potato slices;

[0038] (2) Mix Xinhui tangerine peel with water, wherein the weight ratio of Xinhui tangerine peel and water is 1:20, boil the mixture for 20 minutes, filter to obtain Xinhui tangerine peel extract;

[0039] (3) Soak the potato slices in the Xinhui tangerine peel extract for 6 hours (the weight ratio of the potato flakes to the Xinhui tangerine peel extract is 1:40), then remove and air-dry at ambient temperature for 3 days;

[0040] (4) Pour the air-dried potato slices into an oil pan, and fry them at a temperature of 150°C. The time depends on personal taste, which can be 30-180 seconds.

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PUM

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Abstract

The invention relates to potato chips and a preparation method thereof. The potato chips are prepared through the following steps: (1) washing potatoes, peeling off and cutting into potato slices of 2-3mm; (2) mixing Xinhui dried orange peel with water at the weight ratio of the Xinhui dried orange peel to water being 1:20, boiling a mixture for 20-30 minutes, and filtering so as to obtain a Xinhui dried orange peel extract; (3) soaking the potato slices into the Xinhui dried orange peel extract for 6 hours, fishing out, and drying in air for 3-4 days; (4) pouring the dried potato slices into an oil pot to be fried. The potato chips are crisp, has the fragrance of dried orange peel, and has the health-care effects of regulating qi-flowing for strengthening spleen, relieving cough and reducing sputum, and the like.

Description

technical field [0001] The invention relates to a potato chip and a preparation method thereof. Background technique [0002] Potato chips, as a kind of snack food, are deeply loved by young people. Its unique light crunchy taste and unique potato flavor make many people love it, and people often use it as a snack in a relaxed entertainment lifestyle. [0003] However, because potato chips are generally fried at high temperatures, the original vitamins of potatoes are lost. Because potato chips also contain a large amount of saturated fat and salt, eating too much is harmful to health. Kidneys and other damage, and even cancer. [0004] How to make potato chips can be used as a delicious snack food without harming human health, and even play a role in health care has become a research topic. Contents of the invention [0005] The object of the present invention is to provide a kind of potato chip and its preparation method in view of the deficiencies of the prior art. T...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/30A23L33/105
CPCA23L19/18A23L33/10A23V2002/00A23V2200/30A23V2200/08
Inventor 戴女裕
Owner XUZHOU XUSHU SHUYE TECH
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