Dried potato dish and production method thereof

Abstract

The present invention discloses a dried potato dish and a production method thereof, wherein the dried potato dish is prepared from the following raw materials by weight: 80-120 parts of potato, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of white common tulip flower, 2-5 parts of cornus officinalis, 2-5 parts of white chrysanthemum, 2-5 parts of malus spectabilis, and 1-3 parts of clausena lansium, and washing, drying in the sun, cutting into strips, decocting, dewatering, sterilization and other processes are performed to prepare the dried potato dish. According to the present invention, when the potato strips are placed into the pot so as to be decocted, the potato strips retain the refreshing and elegant taste of white common tulip flower, cornus officinalis, white chrysanthemum, malus spectabilis and clausena lansium, such that the aroma of the potato is increased, the flavor of the potato is increased, and the taste is good and delicious; and the eating method and the processing method of the potato are increased, the potato is easy to eat in home and restaurants, the market of the potato is effectively broadened, and the market requirement is met.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a dried potato dish and a preparation method thereof. Background technique [0002] Potatoes are rich in dietary fiber, which can help promote gastrointestinal motility and clear the intestines. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour, and can supply a large amount of heat energy to the human body. It can be called "perfect food". Potatoes and whole milk alone are sufficient for man to maintain life and health. Because the nutritional content of potatoes is very comprehensive, and the nutritional structure is relatively reasonable, but the amount of protein, calcium and vitamin A is slightly lower; and this is just supplemented by whole milk. Potato tubers have more water, less fat, and relatively low calories per unit volume. The vitamin C ...

AI Technical Summary

Problems solved by technology

[0005]At present, most of the potato products on the market are raw products, and there are few dried vegetables, which are inconvenient to store and carry, and cannot meet market demand