Preparation method of crisp instant taro slices

Abstract

The invention discloses a preparation method of crisp instant taro slices. The preparation method mainly comprises the following manufacturing steps: firstly, preparing mashed taro flour from the following manufacturing raw materials: peeled cooked taros, cassava starch, corn starch and table salt; secondly, performing stewing and cooking in a steam cooker; thirdly, pressing and cutting the mashed taro flour into small sheet type mashed taro flour slices; fourthly, drying the mashed taro flour slices; fifthly, performing deep-frying and puffing on dried mashed taro flour slices, then taking out the mashed taro flour slices from oil, and draining off the oil to obtain crisp taro slices; and sixthly, injecting nitrogen, sealing, and performing damp-proof packaging. According to the preparation method of the crisp instant taro slices, which is disclosed by the invention, sheet-like products can be manufactured by combining the cooked taros with a small amount of the cassava starch, corns or potatoes, performing deep-frying and using the viscosity of the cassava starch, and moreover, the crisp instant taro slices can keep the fragrance characteristic of the taros, and also are crisp and delicious.

Description

technical field [0001] The invention relates to a processing method of instant snacks, in particular relates to a processing method of instant snacks with taro as the main raw material, and belongs to the technical field of agricultural product processing. Background technique [0002] Taro, also known as taro, has a soft, sweet and waxy taste. Its nutritional value is similar to that of potatoes, and it does not contain solanine. It is easy to digest without causing poisoning. It is a good alkaline food. It can be steamed and dipped in sugar as a staple food, and can also be used to make dishes and snacks, so it is a favorite root potato food. The flaky potato class instant snacks sold on the domestic and foreign markets are mostly directly sliced ​​by cleaned potatoes, and are processed by vacuum frying (dehydration) and sticking with seasoning or non-seasoning methods. The biggest advantage of this method is that the processing method is simple and easy to grasp and impl...

AI Technical Summary

Problems solved by technology

The disadvantage is that the expansion rate of the product is low. When the comprehensive index of the product is at the best value, the expansion rate of the product is only 60%, and the size of the pores in the product is not easy to be uniform, so the product does not have a crispy, delicate and slag feeling

Another shortcoming is the use of leavening agents with chemical products. Consumers will have doubts about the safety of taro chips processed by eating this method, which does not meet the current requirements that people like original products.