Processing method of potato chips with sargassum fusiforme

Abstract

The invention provides a processing method of potato chips with sargassum fusiforme. The processing method comprises the following steps: soaking and cleaning; stewing; drying in vacuum; screening, and removing stems while keeping buds; carrying out acid picking for dearsenization, namely soaking the screened materials in a citric acid aqueous solution; filtering and drying a mixed solution obtained from acid picking to obtain a dried material; and washing and slicing potatoes, deep-frying the sliced potatoes, centrifugally deoiling the fried potatoes as soon as the deep frying is finished while spraying and attaching the dried material to the surfaces of the sliced potatoes through an air blower during the centrifugal deoiling process, cooling till the sliced potatoes are at room temperature, and packing in vacuum to obtain the potato chips. The processing method has the beneficial effects that sargassum fusiforme is embedded into the surfaces of the potato chips, the unique flavor of sargassum fusiforme is kept, the purity of active ingredients of sargassum fusiforme is enhanced, and the potato chips are convenient to eat and high in nutritive value; as the stems are removed while the bus with air sacs are kept, dietary fiber can be absorbed and utilized conveniently; the potato chips are low in content of bacteria and are healthy and safe; the treating process is reasonable, and impurities are removed effectively to guarantee that the content of active ingredients in the potato chips is stable.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a processing method for hijiki potato chips. Background technique [0002] Hijiki is a plant of the genus Sargassum in the family Phaeophyta Sargassum, also known as jade grass, seaweed hexagon, also known as sea barley, antlers, etc. It is a shallow beach head algae distributed in Liaoning, Shandong, Fujian, Zhejiang and other provinces. Hijiki contains a variety of trace elements necessary for the human body. It is semi-quantitatively analyzed and determined by spectroscopic method. On the surface, Hijiki contains 14 kinds of trace elements, and the content (×10 -6 ) is Na8600, K2800~8600, Fe2800~8600, Ca2800, Si2800~8600, Mg280~860, P860, Sr280~860, Mn8.6, Cu0.28, Al86, Zn8.6, V2.8, Ti28~86, Some of these trace elements (such as Fe, Cu, Mn, etc.) have certain physiological activities, participate in the biochemical synthesis of certain enzymes, hormones and vitamins in the...

AI Technical Summary

Problems solved by technology

[0003] Although hijiki has many beneficial effects, the dried hijiki caught in the sea contains a lot of impurities, such as dust, metal powder, sand and gravel, etc. Most of them are manually sorted in traditional technology, and there will still be impurities after treatment. There are certain safety hazards in the direct consumption of dried hijiki. Hijiki has a unique smell. This unique smell is popular among many hijiki lovers. If it can be processed to retain the unique flavor of hijiki and improve the The instant potato chips with the purity of qicai will greatly reduce the risk of ingesting harmful impurities, and its taste is more acceptable. It is easy to take at any time and easy to eat

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