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.
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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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