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Making method of butter potato chips

A technology of potato chips and a production method, which is applied in food preparation, functions of food ingredients, food science, etc., can solve the problems that potatoes are not easy to store, and achieve the effects of enhancing human immunity, rich milk fragrance, crispy and crisp taste

Inactive Publication Date: 2015-12-23
NANLING ZINGIBER MIOGA ROSE IND ASSOC
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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 potatoes are not easy to store, and to provide a method for making crispy potato chips

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for making milk crisp potato chips, the specific operation steps are:

[0014] (1) Raw material pretreatment: Choose fresh potatoes with no pests and diseases, no damage, uniform size, and smooth surface, rinse repeatedly with running water to remove impurities, drain the water, and then cut with a slicer, and cut horizontally into 12-15mm thick 的片;

[0015] (2) Dipping: Mix the cocoa powder, fructose, and papaya juice with water, pour into potato chips, stir well, and immerse for 8 hours;

[0016] (3) Dehydration and drying: use tunnel dryer for dehydration. The initial temperature is 53°C, then gradually increase the temperature to 76°C, and then lower to 42°C. The drying temperature should not be too high to avoid darkening the potato color;

[0017] (4) Softening and packaging: Put the dried potatoes into the room to soften, balance the moisture, mix in an appropriate amount of maltose syrup, and then use a glass bottle for air-packing, which is the finished product...

Embodiment 2

[0019] A method for making milk crisp potato chips, the specific operation steps are:

[0020] (1) Raw material pretreatment: Choose fresh potatoes with no pests and diseases, no damage, uniform size, and smooth surface. Wash them repeatedly with running water to remove impurities, drain the water, and then cut them with a slicer, and cut them into 3-5mm thick. 的片;

[0021] (2) Dipping: Mix milk powder, meringue, and Anluo juice with water, pour into potato chips, add appropriate amount of honey and sugar, stir well, and immerse for 4-6 hours;

[0022] (3) Dehydration and drying: Use a tunnel dryer for dehydration. The initial temperature is 37°C, then the temperature is gradually increased to 68°C, and then the temperature is lowered to 45°C. The drying temperature should not be too high to prevent the potato from darkening;

[0023] (4) Softening and packaging: Put the dried potato into the room to soften, balance the moisture, stir in an appropriate amount of lemon flavor, and then ...

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Abstract

The invention discloses a making method of butter potato chips, and belongs to the field of food processing. The making method is characterized in that the processing technological processes including raw material preprocessing, steeping, dehydration, drying, softening and packaging are adopted. The butter potato chips are rich in milk flavor and fragrant and crisp in taste, have the special fragrant and sweet flavor of potatoes and are crisp and delicious. The butter potato chips have the high nutritive value and rich various nutrient substances such as protein and vitamins, are beneficial for people to digesting and absorbing food, enhance the human immunity, have the effects of tonifying the spleen and the stomach, tonifying qi and regulating middle energizer, eliminating toxin, achieving beautification, lowering blood pressure and being resistant to aging, and are the green and nutritive food which is suitable for people of all ages, economical and practical.

Description

Technical field [0001] The invention relates to a food processing method, in particular to a preparation method of soufflé potato chips. Background technique [0002] Potato, also known as ground egg, potato, potato, Solanaceae Solanum, annual herb, tuberous underground stem, 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 foods such as French fries, potato chips, etc. It can also be used to make starches and vermicelli, and it can also be used for brewing wine. Potatoes are rich in dietary fiber, which helps to promote gastrointestinal motility, dredge the intestines, and also help to take away some fats and garbage, which has a certain laxative effect. Potato also has anti-aging effects. It is rich in vitamins B1, B2, B6, pantothenic acid and other B vitamins and a large amount of high-quality cellulose. It also contains nutrients such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L1/29
CPCA23V2002/00A23V2200/324A23V2200/30A23V2200/302A23V2200/318A23V2200/326
Inventor 汪盛明余平王茂庭吴昌林
Owner NANLING ZINGIBER MIOGA ROSE IND ASSOC
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