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Tomato-flavored potato chip making method

A production method and potato chip technology, which are applied in the field of food processing, can solve the problems of easy destruction 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: 2016-04-20
李家森
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some B vitamins are not thermally stable at high temperatures and are easily destroyed during cooking.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The invention provides a preparation method of tomato-flavored potato chips, comprising:

[0030] 1) Potatoes: 50 parts, sweet potatoes: 20 parts are cleaned and peeled by weight;

[0031] 2) The processed potato and sweet potato are pulverized to 30 mesh to make slurry;

[0032] 3) add xylitol: 1 part, wheat flour: 5 parts, salad oil: 3 parts by weight in the slurry and stir until homogenous;

[0033] 4) Select 10 high-quality tomatoes and wash them;

[0034] 5) crushing and peeling the cleaned tomato to obtain tomato slurry;

[0035] 6) Mix and stir the tomato slurry with the slurry obtained in step 3 until it is homogeneous;

[0036] 7) Boil the mixed slurry processed in step 6 for 10 minutes, and the temperature is: 80°C;

[0037] 8) The slurry processed in step 7 is subjected to drum drying and tableting, and in the drying process, the heating temperature is controlled at 120 ° C, the drum rotation speed: 4 rev / min, the thickness of the obtained potato chips is...

Embodiment 2

[0052] The invention provides a preparation method of tomato-flavored potato chips, comprising:

[0053] 1) Wash potatoes: 80 parts, sweet potatoes: 30 parts by weight, and peel them;

[0054] 2) The processed potato and sweet potato are pulverized to 50 mesh to make slurry;

[0055] 3) add xylitol: 5 parts, wheat flour: 10 parts, salad oil: 5 parts by weight in the slurry and stir until homogeneous;

[0056] 4) Select 20 high-quality tomatoes and wash them;

[0057] 5) crushing and peeling the cleaned tomato to obtain tomato slurry;

[0058] 6) Mix and stir the tomato slurry with the slurry obtained in step 3 until it is homogeneous;

[0059] 7) Boil the mixed slurry processed in step 6 for 15 minutes, and the temperature is: 90°C;

[0060] 8) The slurry processed in step 7 is subjected to drum drying and tableting, and in the drying process, the heating temperature is controlled at 170° C., drum rotation speed: 6 rev / min, and the obtained potato chip thickness is: 3mm, m...

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PUM

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Abstract

The invention discloses a tomato-flavored potato chip making method. The tomato-flavored potato chip making method includes the steps that 50-80 parts of by weight of potatoes and 20-30 parts by weight of sweet potatoes are cleaned, peeled and smashed; the processed potatoes and sweet potatoes are smashed into 30-50 meshes of powder to be made into slurry; the tomato slurry is added; the processed slurry is boiled for 10-15 minutes, wherein the temperature is 80-90 DEG C; the processed slurry is subjected to drum drying to make chips, wherein the heating temperature is controlled to be 120-170 DEG C in the drying process, the drum rotation speed is controlled to be 4-6 revolutions per minute; the potato chips are deeply fried at the temperature of 120-130 DEG C for 1-3 minutes and are drained off; the potato chips cooled in a spread mode are deeply fried at the temperature of 150-180 DEG C for 5-20 seconds and are drained off; centrifugal oil removal is performed; first-time baking is performed; first-time cold storage is performed; second-time baking is performed; second-time cold storage is performed. The original-taste potato chips made by means of the tomato-flavored potato chip making method is unique in taste, healthy, nutritional, convenient to use, simple in process, technically easy to master, small in investment, quick in effect and convenient to popularize and generalize, and standardized, normalized and industrialized production are easy to achieve.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of tomato-flavored potato chips. Background technique [0002] With the increasing variety of snack foods, snack foods are gradually becoming a must-have in people's daily lives. Snack food is actually a category of fast-moving consumer goods, which is the food that people eat during leisure and rest. Snack foods are gradually being upgraded to become the daily necessities of the people. With the development of the economy and the improvement of consumption levels, consumers' demands for the quantity and quality of snack foods are increasing. In the field of snack foods, potatoes are one of the most popular ingredients. Among them, compound potato chips are very popular among people because of their crisp texture and various flavors. Potato chips are snacks made from potatoes (potatoes). It's made by slicing potatoes and frying or roasting them until crispy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L19/18A23L19/00
Inventor 李家森
Owner 李家森
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