Manufacturing method of shrimp-flavored potato chips

A production method and potato chip technology are applied in the directions of food preparation, function of food ingredients, food ingredients as taste improvers, etc., which can solve the problems of lack of comprehensive nutrition and health care ingredients, single taste of potato chips, etc., and achieve novel taste and technology. Simple, easy to factory effect

Inactive Publication Date: 2014-08-06
ANHUI QUANLI ELECTRONICS TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Potato chips are a snack food and are loved by children because of their delicious taste. However, the existing potato chips have a single taste, and there are no comprehensive nutritional and health ingredients in them.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0028] 1. a preparation method of fresh shrimp flavor potato chips, is characterized in that comprising the following steps:

[0029] (1) Raw material selection:

[0030] Use fresh and high-quality potatoes as raw materials;

[0031] (2) Raw material pretreatment:

[0032] Clean the potato skin with a rolling cage cleaning machine to remove sediment and impurities, and use mechanical friction to peel the skin. The peeling time is 240 seconds to 360 seconds. After peeling, the potato requires all the skin to be removed, the appearance is smooth, and then the raw materials are removed. The parts that are not suitable for eating, such as bud eyes and mildew, and some irregular raw materials are shaped, and then rinsed with clean water;

[0033] (3) slice:

[0034] 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 1-2mm, and the sliced ​​potato chips are immersed in water for ...

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PUM

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Abstract

The invention discloses a manufacturing method of shrimp-flavored potato chips, which comprises the following steps: raw material selection, raw material pretreatment, slicing, color protection, seasoning, deep-frying, packaging and the like. The seasoning is prepared from the following raw materials in percentage by weight: 15-20% of fine shrimp flesh powder, 5-10% of minced shrimp flesh, 2-4% of salt, 6-10% of white sugar, 1-2% of monosodium glutamate, 1-3% of yeast extract, 0.2-0.4% of orange peel powder, 2-4% of malt flour and 2-4% of wolfberry fruit powder. The potato chips prepared by the method have novel flavor, are nutritional and healthy, and are convenient to eat; and the traditional Chinese medicine components in the seasoning can promote digestion and are beneficial to good health. The method is simple in technique, easy to master and convenient for wide popularization, and can easily implement industrial production.

Description

technical field [0001] The invention relates to food processing technology, in particular to a method for making fresh shrimp-flavored potato chips. Background technique [0002] Potatoes have high nutritional value and medicinal value. Generally, the ingredients contained in fresh potatoes are: starch 9-20%, protein 1.5-2.3%, fat 0.1-1.1%, crude fiber 0.6-0.8%. Nutrients contained in 100g potato: calories 66-113J, calcium 11-60mg, phosphorus 15-68mg, iron 0.4-4.8mg, thiamine 0.03-0.07mg, riboflavin 0.03-0.11mg, nicotinic acid 0.4- 1.1 mg. 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 an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L1/272A23L1/22A23L19/18A23L5/41A23L27/00
CPCA23L5/41A23L19/18A23L27/88A23V2002/00A23V2200/048A23V2200/16A23V2250/032A23V2250/708
Inventor 余诗霞黄悦鑫
Owner ANHUI QUANLI ELECTRONICS TECH
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