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Processing technology of potato puffed food with bacon taste

A technology of puffed food and processing technology, applied in the functions of food ingredients, food preparation, food ingredients, etc., can solve the problem of fresh potatoes being difficult to store, and achieve the effects of enhancing human immunity, excellent color and flavor, and high nutritional value.

Inactive Publication Date: 2015-11-11
朱广双
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of this invention is to solve the problem that fresh potatoes are not easy to store, and to provide a processing technology for bacon-flavored potato puffed food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing technology of bacon-flavored potato puffed food, the specific operation steps are:

[0016] (1) Raw material pretreatment: crush the dried potato slices, purple potato slices, and yam slices with a pulverizer, and discard a small amount of coarse dry potato powder through sieving;

[0017] (2) Mixing: Weigh the materials according to the formula ratio, and mix all kinds of materials evenly;

[0018] (3) Cooking: Steam cooking is used to make the mixed material fully cooked, and an appropriate amount of sweet-scented osmanthus powder is added;

[0019] (4) Freezing: place the product at a temperature of 4-6°C for 12-15 hours;

[0020] (5) Drying: Dry the formed billet to a moisture content of 10%;

[0021] (6) Puffing: Puffing is carried out with air-flow puffing equipment, sprinkled with appropriate amount of pepper powder and monosodium glutamate, and the finished product is obtained.

Embodiment 2

[0023] A processing technology of bacon-flavored potato puffed food, the specific operation steps are:

[0024] (1) Raw material pretreatment: crush the dried potato chips, Jerusalem artichoke chips, and banana chips with a grinder, and discard a small amount of coarse dry potato powder through sieving;

[0025] (2) Mixing: Weigh the materials according to the formula ratio, and mix all kinds of materials evenly;

[0026] (3) Cooking: Put the mixed raw materials into the twin-screw extrusion molding machine, complete the cooking and molding work at one time, the product has a consistent shape, uniform and fine texture, and can process products of various shapes by changing the molding mold according to personal preference;

[0027] (4) Freezing: place the product at a temperature of 1-3°C for 8 hours;

[0028] (5) Drying: Dry the formed billet to a moisture content of 12%;

[0029] (6) Puffing: Puffing is carried out with air-flow puffing equipment, sprinkled with appropriat...

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PUM

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Abstract

The invention discloses processing technology of potato puffed food with bacon taste, belonging to the field of food processing. The processing technology is characterized by adopting 75kg of potato powder, 10kg of soybean starch, 2.5kg of hydrogenated cottonseed oil, 8kg of bacon, 3kg of refined salt, 0.3kg of monosodium glutamate, 0.15kg of carrageenan, 0.66kg of cottonseed oil, 0.1kg of phosphomonoglyceride, 0.8kg of antioxidant, 1.2kg of sucrose, 35g of food colorant and proper amount of water. The processing technology comprises the following flows: raw material pretreatment, mixing, cooking, freezing, forming, drying, puffing and seasoning. The processing technology has the beneficial effects that the product has uniform thickness and wonderful color, aroma and taste, is crisp, has the aromatic and sticky flavors of potatoes, has high nutritive values, is rich in various nutrients, such as proteins and vitamins, is beneficial for human bodies to digest and absorb food, has the functions of enhancing the immunities of human bodies, strengthening the spleen and stomach, benefiting qi and regulating middle energizer, eliminating toxins to maintain beauty and reducing blood pressure and resisting senility, is economical and practicable green nutritive food suitable for people of all ages, can be stored for a long time, is convenient to carry and can be used as solid food for a trip and convenient meal.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing technology of bacon-flavored potato puffed food. Background technique [0002] Potatoes, also known as ground eggs, yams, potatoes, Solanaceae Solanum, annual herbaceous plants, underground stems are massive, oblate. Potatoes contain a lot of carbohydrates, 20% protein, 18 kinds of amino acids, minerals, vitamins, etc. Potatoes can be used as a staple food, as a vegetable, or as supplementary food such as French fries, potato chips, etc. They are also used to make starch and vermicelli, and can also be used to brew wine. They have a wide range of consumption. Potatoes are rich in dietary fiber, which can help promote gastrointestinal motility, clear the intestines, and help take away some grease and garbage, which has a certain laxative and detoxification effect. Potatoes also have anti-aging effects. It is rich in B vitamins such as vitamins B1, B2, B6, and pantothenic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L1/214A23L1/29A23L19/12A23L19/10A23L33/00
CPCA23V2002/00A23V2200/324A23V2200/32A23V2200/318A23V2200/326A23V2200/302
Inventor 朱广双朱广龙
Owner 朱广双