Method for making beef-taste potato chips
A production method and technology of potato chips, which are applied in the field of food processing, can solve the problems of being easily destroyed and low thermal stability of B vitamins, and achieve the effects of being convenient to eat, easy to popularize, and easy to master the technology
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Embodiment 1
[0032] The invention provides a method for making beef-flavored potato chips, comprising:
[0033] 1) Potatoes: 50 parts, sweet potatoes: 20 parts are cleaned and peeled by weight;
[0034] 2) Grinding the processed potatoes and sweet potatoes to 30 mesh to make a slurry;
[0035] 3) Add xylitol: 1 part, wheat flour: 5 parts, salad oil: 3 parts by weight to the slurry and stir until homogeneous;
[0036] 4) extracting beef, bovine bone and water in a ratio of 10:1:100 by weight;
[0037] 5) After the extraction in step 4, carry out combination-gradient-targeted enzymatic hydrolysis;
[0038] 6) centrifuging the hydrolyzate obtained in step 5, taking the supernatant, and then adding xylose, cysteine, and thiamine to the prepared supernatant to obtain a low-molecular-weight beef flavor peptide base material through the reaction;
[0039] 7) Low-temperature spray drying of the product prepared in step 6 is prepared into beef powder;
[0040] 8) Add the prepared beef powder to...
Embodiment 2
[0058] 1) Potatoes: 80 parts, sweet potatoes: 30 parts are cleaned and peeled by weight;
[0059] 2) Grinding the processed potatoes and sweet potatoes to 50 mesh to make a slurry;
[0060] 3) Add xylitol: 5 parts, wheat flour: 10 parts, salad oil: 5 parts by weight to the slurry and stir until homogeneous;
[0061] 4) extracting beef, bovine bone and water in a ratio of 10:1:100 by weight;
[0062] 5) After the extraction in step 4, carry out combination-gradient-targeted enzymatic hydrolysis;
[0063] 6) centrifuging the hydrolyzate obtained in step 5, taking the supernatant, and then adding xylose, cysteine, and thiamine to the prepared supernatant to obtain a low-molecular-weight beef flavor peptide base material through the reaction;
[0064] 7) Low-temperature spray drying of the product prepared in step 6 is prepared into beef powder;
[0065] 8) Add the prepared beef powder to the slurry prepared in step 3 and stir until homogeneous;
[0066] 9) Cook the mixed slur...
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