Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making method of shrimp-flavor chips

A production method and potato chip technology, which are applied to food ingredients as taste improvers, food science and other directions, can solve the problems of easy destruction, low thermal stability of B vitamins, etc., and achieve the convenience of eating, easy popularization and quick effect. Effect

Inactive Publication Date: 2016-04-20
李家森
View PDF3 Cites 6 Cited by
  • 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

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 shrimp-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) Fresh shrimps are taken in parts by weight: 5 parts, cleaned and pretreated;

[0037] 5) After boiling the fresh shrimp for 2 minutes, take it out and crush it to powder;

[0038] 6) Put the shrimp powder into a freezer at minus 20°C for 30 minutes, thaw it, and then spray dry it at low temperature to prepare fresh shrimp powder;

[0039] 7) Add the prepared fresh shrimp powder to the slurry prepared in step 3 and stir until homogeneous;

[0040] 8) Put salt: 1 part, white sugar: 3 parts, chicken essence: 2 parts, yeast extract: 1 part, malt powder: 2 parts into the s...

Embodiment 2

[0058] The preparation method of beef cod rice noodles for infants is characterized in that it comprises:

[0059] 1) Potatoes: 80 parts, sweet potatoes: 30 parts are cleaned and peeled by weight;

[0060] 2) Grinding the processed potatoes and sweet potatoes to 50 mesh to make a slurry;

[0061] 3) Add xylitol: 5 parts, wheat flour: 10 parts, salad oil: 5 parts by weight to the slurry and stir until homogeneous;

[0062] 4) Fresh shrimps are taken in parts by weight: 10 parts, cleaned and pretreated;

[0063] 5) After boiling the fresh shrimp for 3 minutes, take it out and crush it to powder;

[0064] 6) Put the shrimp powder into a freezer at minus 25°C for 50 minutes, thaw it, and then spray dry it at low temperature to prepare fresh shrimp powder;

[0065] 7) Add the prepared fresh shrimp powder to the slurry prepared in step 3 and stir until homogeneous;

[0066] 8) Put salt: 2 parts, sugar: 5 parts, chicken essence: 4 parts, yeast extract: 3 parts, malt powder: 4 par...

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

No PUM Login to View More

Abstract

The invention discloses a making method of shrimp-flavor chips. The making method includes the steps that by weight, 50-80 parts of potatoes and 20-30 parts of sweet potatoes are cleaned and peeled; the treated potatoes and the treated sweet potatoes are smashed to be suitable for a screen with the mesh number of 30-50 and then made into paste; the treated paste is cooked for 10-15 min at 80-90 DEG C; shrimp meal is added into the paste; the treated paste is subjected to drum drying to make chips, the heating temperature is controlled to range from 120 DEG C to 170 DEG C in the drying process, and the drum rotating speed is controlled to range from 4 turns / min to 6 turns / min; the chips are fried for 1-3 min at 120-130 DEG C and then drained; the cooled chips are fried for 5-20 s at 150-180 DEG C and then drained; centrifugal oil removing is carried out; first-time baking is carried out; first-time refrigeration is carried out; second-time baking is carried out; second-time refrigeration is carried out. The original-flavor chips are unique in taste, healthy, nutritional and convenient to eat; the process is simple, the technology is easy to master, small in investment, capable of achieving the desired result rapidly and convenient to popularize, and standardized and industrialized production can be easily achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing shrimp-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...

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
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L19/10A23L17/40A23L33/00
CPCA23V2002/00A23V2200/16
Inventor 李家森
Owner 李家森
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com