Wild chrysanthemum purple sweet potato chip capable of regulating qi and moistening dryness and preparation method thereof
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A technology of wild chrysanthemum and purple potato chips, which is applied in food preparation, food heat treatment, and the function of food ingredients, etc., can solve the problems of hidden safety hazards, high oil content of fried potato chips, etc., and achieve crisp taste and less loss of anthocyanins Effect
Inactive Publication Date: 2015-08-26
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[0003] Traditional potato chips are fried food, and the vegetable oil used in fried chips replaces most of the moisture in potato chips, and stays in potato chips, resulting in high oil content in fried potato chips, which brings safety hazards to people who eat for a long time
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Embodiment 1
[0022] A wild chrysanthemum regulating qi and moistening purple potato chips, which is made from the following raw materials in parts by weight (catties):
[0024] The preparation method of a kind of wild chrysanthemum regulating qi and moistening dryness purple potato chips is characterized in that it comprises the following steps:
[0025] (1) Mix the wild chrysanthemum, spinach root, and Yuanhu with 5 times the amount of water to extract, concentrate, and filter to obtain the medicinal juice; wash and peel the purple sweet potato, slice the thickness of the slice to 3 mm, and put it into a plate for use;
[0026] (2) Remove the clothes and chop the sweet almonds,...
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Abstract
The invention discloses a wild chrysanthemum purple sweet potato chip capable of regulating qi and moistening dryness. The wild chrysanthemum purple sweet potato chip is prepared from the following raw materials in parts by weight: 200-250 parts of purple sweet potato, 10-20 parts of sweet almond, 8-12 parts of tea dregs, 17-23 parts of fish eggs, 4-5 parts of osmanthus scented honey, 14-15 parts of stachys sieboldii, 17-23 parts of flammulina velutipes, 2-2.2 parts of wild chrysanthemum, 2.3-2.5 parts of spinach root, 1.7-2 parts of rhizoma corydalis and a proper quantity of sodium alginate, carboxymethyl cellulose, pectin, 0.3-0.4% CaCl2 solution, 0.1-0.15% citric solution, salt and monosodium glutamate. The wild chrysanthemum purple sweet potato chip reserves the nutritive value of the purple sweet potato, has few anthocyanin losses, clear texture, crisp taste and special potato fragrance of the purple sweet potato, and is not greasy. Through adding food materials such as the wild chrysanthemum, the spinach root and the rhizoma corydalis, the wild chrysanthemum purple sweet potato chip is endowed with the health-care functions of nourishing blood, moistening dryness, clearing away heat and toxic materials, regulating qi and calming the liver.
Description
technical field [0001] The invention relates to a health-care purple potato chip, in particular to a wild chrysanthemum flower regulating qi and moisturizing purple potato chip and a preparation method thereof. Background technique [0002] Purple sweet potato is named for its purplish red to deep purple flesh. Purple sweet potato has high nutritional value. In addition to being rich in protein, polysaccharides, amino acids, vitamins, dietary fiber, and natural mineral elements such as zinc, iron, copper, manganese, calcium, and magnesium, purple sweet potatoes are high in anthocyanins The pigment and selenium make it have the functions of delaying aging, scavenging free radicals, anti-cancer, preventing cardiovascular disease, lowering blood pressure, lowering blood sugar, and clearing cholesterol. It has been widely used in making beverages, wine making, purple potato chips, and purple potato powder Waiting for food. Fried food is a traditional convenience food that uses...
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