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Fried potato chips containing tea residues and preparation method of fried potato chips

A technology for tea residues and potato chips is applied in the field of fried potato chips with tea residues and the preparation thereof, which can solve the problems of damage to the nutritional components of potatoes, unfavorable health of consumers, influence on flavor, etc. rich effects

Inactive Publication Date: 2016-11-23
HEFEI YINGCHUAN HOUSEHOLD FARM CO LTD
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional fried potato chips have high oil content, which is not conducive to the health of consumers. At present, the fried potato chips sold in China are mainly made by vacuum frying and high-temperature frying.
Although high-temperature frying is simple in process and low in investment, the nutritional content of potatoes will be destroyed, and the flavor will also be affected

Method used

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Effect test

Embodiment Construction

[0014] A kind of tea residue fried potato chips, made of the following raw materials in parts by weight (kg): 80 potatoes, 18 tender corn, 10 milk, 4 mung bean soup, 3 jelly, 2 cocoa powder, 4 tea residues, 4 freeze-dried bitter gourd powder , chopped leek 5, ginger juice 2, salt 2, monosodium glutamate 1, appropriate amount of vegetable oil.

[0015] A preparation method of tea residue fried potato chips, comprising the following steps:

[0016] (1) Select potatoes without pests, mildew, germination, dehydration and softening, remove impurities, wash, remove the skin, put them in a pot, add tender corn and an appropriate amount of water and cook for 15 minutes, then add milk Continue to cook for 8 minutes, take out and grind into puree for later use;

[0017] (2) Mix the mixed mud, mung bean soup, jelly, cocoa powder, tea residue, bitter gourd freeze-dried powder, chopped leek, ginger juice, salt, monosodium glutamate and appropriate amount of water in step (1) and mix evenl...

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Abstract

The invention discloses fried potato chips containing tea residues and a preparation method of the fried potato chips and relates to the technical field of food processing. The fried potato chips are mainly prepared from potatoes, green corn, milk, mung bean soup, jelly, cocoa powder, the tea residues, lyophilized bitter gourd powder, chopped Chinese chives, ginger juice, salt, monosodium glutamate and vegetable oil. The fried potato chips are fried in a low-temperature vacuum manner, the frying temperature is reduced greatly, and the obtained potato chips are rich in nutrition, not prone to fading or browning and capable of better keeping raw material color; part of the vegetable oil can be removed from the potato chips through vacuum-centrifugal oil-removal, and the content of the vegetable oil in the potato chips can be reduced; the corn and the milk contain rich nutrition and have a greasiness solving function, and the problem of high grease content of the fried potato chips is further solved; the tea residues serve as a raw material, waste is changed into wealth, and the production cost is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to tea residue fried potato chips and a preparation method thereof. Background technique [0002] Potato chips, as a kind of snack food, have been loved by people in recent years, and their sales volume has also increased day by day, accounting for a huge share in the total snack food. China is a large potato planting country, and its planting area and output both rank first in the world. Accelerating the deep processing of Chinese potatoes and increasing their added value is an important measure to speed up the economic development of potato producing areas. [0003] Traditional fried potato chips have high oil content, which is not conducive to the health of consumers. At present, the fried potato chips sold in China are mainly made by vacuum frying and high-temperature frying. Although high-temperature frying is simple in process and low in investment, the nutritional co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L33/10
Inventor 李明
Owner HEFEI YINGCHUAN HOUSEHOLD FARM CO LTD
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