Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
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
Inactive Publication Date: 2016-04-13
李家森
View PDF4 Cites 3 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
However, some B vitamins are not thermally stable at high temperatures and are easily destroyed during cooking.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
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...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a method for making beef-taste potato chips. The method includes the steps that 50-80 parts by weight of potatoes and 20-30 parts by weight of sweet potatoes are cleaned, peeled and smashed; the processed potatoes and the processed sweet potatoes are smashed to be in 30-50 meshes, and pulp is made; beef powder is added into the pulp; the processed pulp is boiled for 10-15 min at the temperature of 80-90 DEG C; the processed pulp is dried and prepared into tablets through a roller, wherein the heating temperature is controlled to range from 120 DEG C to 170 DEG C in the drying process, and the rotating speed of the roller ranges from 4 turns per minute to 6 turns per minute; potato chips are deeply fried for 1-3 min at the temperature of 120-130 DEG C and drained off; the potato chips spread to be cool are deeply fried for 5-20 s at the temperature of 150-180 DEG C and drained off; centrifugal oil removing is carried out; baking is carried out for the first time; cold storage is carried out for the first time; baking is carried out for the second time; cold storage is carried out for the second time. The original-taste potato chips made with the method are unique in taste, healthy, nutrient, convenient to eat, simple in technology, small in investment, high in benefit earning speed, convenient to widely popularize and beneficial for achieving standardization, normalization and industrialization production, and the technology is easy to master.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing beef-flavored potato chips. Background technique [0002] As the types of leisure food become more and more abundant, leisure food is gradually becoming a must-have item in people's daily life. Snack food is actually also a class of fast moving consumer goods, which is the food that people eat when they are free and resting. Leisure food is being promoted gradually to become the daily essential consumer goods of the common people, and along with the raising of the expanding economy and the level of consumption, the consumer constantly increases for the demand of leisure food quantity and quality. In the field of snack foods, potatoes are one of the most popular raw materials. Wherein compound potato chips are deeply loved by people because of their crisp mouthfeel and various tastes. Potato chips refer to snacks made from potatoes (potatoes). It is made b...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more