Making method of shrimp-flavored potato chips

A sweet potato and shrimp meat technology, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of not being able to provide compound nutrients, single ingredients, and endangering children's health, so as to enhance immunity , Nutritious, crispy taste

Pending Publication Date: 2016-07-20
FISHERIES RES INST ANHUI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Potato chips are a snack food and are loved by children because of their delicious taste. However, potato chips are mostly fried and have a single ingredient. On the one hand, they are harmful to children’s health and cannot provide complex nutrients. Many parents regard potato chips as junk food and urgently need A no-fry, wholesome potato chip hits the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of shrimp-flavored potato chips, the concrete steps are as follows:

[0020] (1) Preparation of nutrient seasoning soup

[0021] After soaking Cordyceps flower for 0.5h, stew it with longan, wolfberry, white peony root, Atractylodes macrocephala, white poria cocos, chrysanthemum chestnut leaf, golden buckwheat root, and chicken for 1 hour to obtain a nutritious seasoning soup;

[0022] Among them, the mass ratio of Cordyceps flower, longan, wolfberry, white peony root, Atractylodes macrocephala, white poria, chestnut leaf, golden buckwheat root and chicken is 10:5:5:8:1:1:1:1:500.

[0023] (2) Preparation of Shrimp Seasoning

[0024] Clean the dried Hericium erinaceus, soak them in rice washing water for 2 hours, remove the soaked Hericium erinaceus, squeeze out the yellow water from the Hericium erinaceus by hand; Take out the head mushroom, squeeze out the yellow water from the Hericium erinaceus by hand; finally soak the Hericium erinaceus in t...

Embodiment 2

[0031] A preparation method of shrimp-flavored potato chips, the concrete steps are as follows:

[0032] (1) Preparation of nutrient seasoning soup

[0033] After soaking Cordyceps flower for 0.8h, stew it with longan, wolfberry, white peony root, Atractylodes macrocephala, white poria cocos, chestnut leaf, golden buckwheat root and chicken for 1.2h to obtain a nutritious seasoning soup;

[0034] (2) Preparation of Shrimp Seasoning

[0035] Clean the dried Hericium erinaceus, soak them in rice washing water for 3 hours, remove the soaked Hericium erinaceus, squeeze out the yellow water from the Hericium erinaceus by hand; Take out the head mushrooms, squeeze out the yellow water from the Hericium erinaceus by hand; finally put the Hericium erinaceus into the nutritional seasoning soup and soak for 1.5 hours, take out the Hericium erinaceus, drain the water, cut into cubes, and then vacuum fry , after deoiling, grind into powder, mix the obtained powder with carrot powder, wh...

Embodiment 3

[0043] A preparation method of shrimp-flavored potato chips, the concrete steps are as follows:

[0044] (1) Preparation of nutrient seasoning soup

[0045] After soaking the Cordyceps flower for 1 hour, stew it with longan, wolfberry, white peony root, Atractylodes macrocephala, white poria cocos, chestnut leaf, golden buckwheat root and chicken for 1.5 hours to obtain a nutritious seasoning soup;

[0046] (2) Preparation of Shrimp Seasoning

[0047] Clean the dried Hericium erinaceus, soak them in rice washing water for 4 hours, remove the soaked Hericium erinaceus, squeeze out the yellow water from the Hericium erinaceus by hand; Take out the head mushroom, squeeze out the yellow water from the Hericium erinaceus by hand; finally put the Hericium erinaceus into the nutritional seasoning soup and soak for 2 hours, take out the Hericium erinaceus, drain the water, cut into cubes, and then vacuum fry. Grind into powder after deoiling, and mix the obtained powder with carrot ...

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PUM

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Abstract

The invention relates to a making method of shrimp-flavored potato chips.The making method comprises the specific steps that cordyceps flowers are soaked for 0.5-1 hour and then is stewed with longan, Chinese wolfberry fruits, radix paeoniae alba, white atractylodes rhizomes, white poria cocos, castanea seguinii leaves, wild buckwheat rhizome roots and chicken for 1-1.5 hours to obtain nutritional seasoning soup; after shrimp flesh are cleaned and diced, the nutritional seasoning soup soaking dried hericium erinaceus is added, and beating and filtration are performed to obtain shrimp flesh mash juice; potatoes are peeled and then are sliced, the potato slices are soaked in water for 15-25 minutes and then are put in a drying oven, and drying is performed to make the moisture content up to 60% to 70%; shrimp flesh seasonings are added to the shrimp flesh mash juice and are stirred evenly; the potato slices are evenly coated with the evenly mixed mash juice, and drying continues to obtain the shrimp-flavored potato chips.The shrimp-flavored potato chips have rich nutrition, a crisp taste and a unique flavor, have a shrimp flavor by being coated with the shrimp flesh mash juice, and can have the effects of strengthening the spleen and stomach, tonifying qi, benefiting blood, whitening and moistening skin and enhancing immunity by adding the shrimp flesh seasonings and the nutritional seasoning soup.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing shrimp-flavored potato chips. Background technique [0002] Potato (scientific name: Solanumtuberosum, English: Potato), a perennial herb with underground tubers in the shape of round, egg, oval, etc., is an important food and vegetable dual-purpose crop. Potatoes have high nutritional value and medicinal value. Generally, the ingredients contained in fresh potatoes are: 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Nutrients contained in 100g potatoes: calories 66-113J, calcium 11-60mg, phosphorus 15-68mg, iron 0.4-4.8mg, thiamine 0.03-0.07mg, riboflavin 0.03-0.11mg, nicotinic acid 0.4- 1.1 mg. 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 provide a large amount of heat energy f...

Claims

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Application Information

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IPC IPC(8): A23L19/18A23L27/00
CPCA23V2002/00A23V2250/21A23V2250/208A23V2200/30A23V2200/32A23V2200/318A23V2200/324
Inventor 蒋业林张静侯冠军程云生王芬
Owner FISHERIES RES INST ANHUI ACAD OF AGRI SCI
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